Wondering about other cooks/chef's pet peeves when it comes to cooking professionally....
The kitchen isn't clean. Cooktop, floor, sink etc.
All plastic utensils
Cambros not being refilled with ingredients after the shift before yours. It's like waking up late--you're behind all day.
You are preaching to the choir here ChefOno. You need to go all Marco Pierre White on them.
1) Oven or reach-in coolers kicking the bucket before or in the middle of service
2) ditto petitbleu and ChefOno
3) Banquet guests arriving more than an hour late
4) un-labled food in the walk-ins