Fermenting Fail 🤦♂️ Pro Chef Breaks Down Episode 5 of The Bear
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- เผยแพร่เมื่อ 25 ส.ค. 2024
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These stories in the comments are the PERFECT sidecar to this video - keep 'em coming! I'm reading every one...👀
Lol the way my first kitchen job was in a wine bar/ hotel 😢being the only prep cook the plumbing went crazy I spent my first hour on hotel plumbing then 2 hours on my hot wit the head chef having me run errands all through the neiborhood
I’ve been to Afghanistan 3 times and Iraq once. These deployments were all a very military specific thing. I worked Intelligence, not culinary service. Having now worked food service, I tell people that I have 4 deployments and the sound that keeps me awake at night is the ticket machine.
Now I imagine a culinary student waking up in a barracks panicking.
@@hop-skip-ouch8798 😂😂😂
Been shot at, stabbed, shrapnel in me still the whole 9 yards and I still preferred that to cooking. I can deal with life and death but cooking is a cruel and fickle mistress I’ll be trying my hardest and told Iam screwing up and I’ll be doing light work and in my zone minding my own business and treated like a rockstar. Some times the games rigged from the start though and you’re gonna get thrown under the bus in a FUBAR situation from day 0 and there’s no winning no matter what. I hate and love it more than anything else.
Never worked in food service, but am a combat vet. Maybe I should go work in a kitchen and get some new nightmares lol
@@RomanvonUngernSternbergnrmfvus Oh man, I actually went to a breakfast joint the other day that was started by a WW2 captive. They started the place in 1981, and it was passed down to her son, and then his kids.
Idk how they did it, having family gone on multiple tours, seeing the effects on them (grandad, brother, 2 cousins, an uncle) AND knowing the effects of food industry... hearing this, I think I should have gone against my brothers advice and joined the air force like he did...he never saw war or anything, so that may help that perspective, he was a high ranking radio engineer.
He actually worked on the black hawk helicopter that crashed in the London triangle of bases, and the people who died were part of his crew....
He developed a lot of issues after that though..
Idk, I can't personally say one is worse than the other, but I'm a highly sensitive and emoathicperson, i have a hard time separating myself from someone else's attitude, so maybe neither was a good for me
Carmen’s speech about the restaurant burning down really hits me.
I was in the middle of a really bad depressive episode. While I was slicing, a fresh culinary school grad bumped into me and spilled hot caramel on my back. In my shock, I accidentally put a 4 inch gash on my wrist.
I remember standing there, watching the blood go in what felt like slow motion. thinking to myself… “If I bleed out, I won’t ever have to come back to this shithole ever again”.
Glad you're still here
That “letting the restaurant burn down to remove my anxieties” can apply to almost anything that brings us anxiety in life. Such as letting relationships burn down, careers, schools, friendships.
"You either win or you learn" is such a positive way of looking at mistakes or perceived failures. Thank you for teaching me this wonderful phrase.
If anyone's curious or doesn't know, Sydney's taking Omeprazole which is the generic prescription for Prilosec which is for heart burn.
based on sydneys convo w carmy and her personality i feel like she was prescribed that for stress ulcers tho
@@teeklteekl i read the label as lansoprazole which i think can be used to treat stomach ulcers
Part of our sign got blown down in the wind storm….onto a customers truck. The customer in their truck panicked and went to back out. They didn’t realize they went past reverse into drive and went right into our front wall and window. Luckily they didn’t go completely through. About 2 hours later the guy that was supposed to come fix our ovens busted conveyer line and set the whole thing on fire… not sure if that counts, but that’s the worst disaster that’s handed on my shift
😳
Sue chef walked out in the middle of summertime rush after I had bisected my thumb on a Mandolin while cutting citrus for candies.
Had no one to call in for 3 hours, duct taped my thumb so I could clear my orders for lunch and head to the hospital.
Awesome day :) got promoted to Chef de Partie a month later.
I resonate with that scene with Sydney a lot, as I went off on my own to run my own machine shop doing CNC machining and it just wasn't what I wanted it to be...I eventually found my way back into working for others and was much happier making far less money and being able to take vacations and having far less stress in day to day life...the shitty thing for me is my level of experience and insight doesn't get recognized at all by other employers, I'm often ignored when I bring up future red flags and have solutions to them...and then when those situations happen and it's too late to fix them you'll have people either sitting around wondering what they could have done differently, or blaming something else as the culprit in order to avoid taking responsibility for their negligence...it gets really frustrating time and again to point out that a direction we're heading is going to end badly and how to avoid it, and then watching it unfold over months or years while everyone ignores you...
Work in a small pizza/pasta restaurant as a cook, I come in 4 hours before anyone else and do all the prep by myself. One day I came in and there was a power outage so I had to carry all the meats out back to the freezer and put everything on ice. Sweating my balls of in the Australian summer heat. Got confirmation that power would be back on 30mins before open, so just put a head-torch on and had to prep everything in the dark as quickly as possible because I had already wasted almost two hours trying to save all the meat.
When I worked in a country club we were prepping for dinner service one night and the celling in our production kitchen collapsed around us. We had to throw out most of our prep and closed for that day. We came in next day and had to get everything prepped out for a regular dinner service. For the next 6 weeks we used flood lights and portable light to illuminate the kitchen. It was also the end of the quarter for the members and we were busy every day during this time.
When I worked at Starbucks the coffee brewer started flooding the line with hot water and we had to close early and it took us 10 minutes figuring how to get the water to stop cause it was just 3 of us.
Dear god - you one-upped the show lol, at least the toilet water wasn't hot!
My first job when I was 14 was working at Wendy’s. The sewer system backed up and we were prepping in the back room in ankle, deep sewer water. We told the manager that it wasn’t cool to be preparing and serving food in stinky sewer water…. But they refused to close the restaurant. So one of the staff members anonymously 🙄🫣 made a report to the health board. I will never forget that smell. They ended up shutting down the restaurant for three days while the plumbing got fixed. I’m still amazed that the manager tried to keep that place open while we were walking through sewer water
Literally today we were supposed to be closed for lunch to install a new generator and it turned into the entire day no power. Had to call my team and tell em not to come in and send the ones who did home.
Worst day was probably when the floor drains for the building backed up and we were standing in ankle deep water in the kitchen and the front kept sitting tables while I tried to make them understand we could not legally cook in that condition lol.
Love your take on this fantastic show! I was covering a bar shift one morning for a bartender running late setting up the coffee station etc. when I looked out the front windows and saw a huge plume of white smoke billowing out onto the street. Just then the chef came out into the dining room covered in white powder. The fire suppression system went off for no apparent reason. We were still able to open on time. I laugh now but that day there was no laughing.
Who stayed til the end for my owning-your-own-thing rant? 🤨
I've really been enjoying your series on The Bear. It's so interesting to get a chef's perspective. I'd also be quite interested to see your take on the movie, The Menu. I think it has such an interesting commentary on fine dining/consumerist culture in the food world. I'm curious what chefs think of it. 🙂
5:25 any time the walk in breaks down.... You're gonna have a bad time lol. I was working at a resort when this happened, just got truck the day before, had to transport all the food about half a mile away to one of the other restaurants in this resort.
I understand what you are saying about wanting the restaurant to burn down.
We have a elevator between our walk ins and the kitchens. So many chefs pray to get stuck in the elevator ...
Had to do a busy service once as the place was flooding and we had no hot water. We had to boil water for the dishwasher to use. The expo in between calling orders had a mop to guide the water into the sink hole.
Also i'm a tape ripper. Hate using scissors. I'll die on that hill!!!!!
I got two stories: (1) we have a side door that’s by a water drain for some dumb reason so anytime it rains even moderately is pours into our dining room😂 (2) one time literally half of our restaurant worked and the other was broken, the oven didn’t work prep couldn’t get done but of course my side worked so I had to continue making dough😂
I worked at a made from scratch pizza restaurant, it was my first job and America had a day to support black businesses which we were and we’d never seen so many customers order in the history of the business it was chaos, so many mobile orders, ppl packing the restaurant, by hr 6 of my shift we were out of dough and had to go to the store twice for more sauce, customers being pissed as they watch us through a glass barrier as we’re working as fast as possible. U could hear all the critical I ended up going to the freezer to just cry but after we ended the day we all were just questioning if we were coming back but as we bonded a lot during all of tagt
You hit the nail on the head for the growing aspect of working in the food industry, i took on more and more responsibilities; and lost my joy for cooking all together.
Recently gained it back.
Ive 2 pastry chef friends who went to highly acclaimed academies for culinary education. (CIA and Le Cordon Bleu)
The one who went to work at LCB now is the head pastry chef at a very major Hotel in the metroplex. also, i got the privilege to work under a latin american professional barista who was the head of a certain latin american barista uni. I learned how to make authentic horchata there as well as how to brew coffee down and dilute it down to the coffee to water ratio in millagrams.
Learning all that was great, but having to do it really took me from basic barista skills, to advanced educational experiences.... having bad anxiety and stress, i felt so much dang pressure lol...
Ill personally never work in food again. I want to enjoy cooking, my culinary friends have helped me get back into it, as well as my boyfriend who used to live with a gourmet sous chef.
That 12 hr food handlers class i had to take when i first got promoted to management and had to take, that went into more depth than food handlers classes... prevented me from eating at establishments for the longest time lol... i just really didnt trust ANYONE to follow these procedures, because my own family will put meat in the fridge above veggies. Id often come home after a days work, then have to re-organize the fridge.
I also went to vietnam shortly after said 12 hr class, bruh...
I was analyzing all their food handli f practices.
The tap water (when and where i visited) was basically flint minn. Or Montezuma's revenge type toxic. So. When i saw them rinsing the seafood in the polluted water that was dark brown, i instantly god turned off.
I also didnt get sick.
Its a double edged sword, everything i did eat from this little hotel on the beach, was fantastic.... and theyre not at fault for not being in the know, but that being fresh on my mind and having seen waiting....
Crazy paranoid about my food safety now lol
Also you hit the nail on the head again with gaining more responsibilities; I came to learn I DID NOT want or needed that added stress..
When I started as a barista I had aspirations of opening my own Cafe, but making it like dicks last resort.. purposefully rude and combative, because coffee customers are another breed of terror lol.. I handled many scam artists as a supervisor roll. Plus you've to be on call... 247.
My manager was great at training me in my 1st roll, because of the training system...
But she basically got us trained so well, that we'd only need to call her if the store was on fire..
Also also, in management, I always would rotate who cleaned the bathrooms between reg employees, so they could see that, if I'm willing to do this without argument, you should be too.
Kinda a way to show your staff that it's OK to do these tasks, yes it sucks, but we all need to do our part to make sure everything is up to PAR.
Lol as someone whose triggered by inventory, those scenes get to me. I ran product display for my cafe for a while, took extra training on coffee tastings and pairings, and I think THATS where I learned to love enjoying receiving that new 411 and giving a customer something.
Best compliments I've ever recieved in food industry, or even cooking for my BF.
"This is the best cup of coffee I've ever had) idk why, but I get that one a lot, despite being trained in a company who lies about information for marketing purposes (I only know this, bc I also trained under the coffee expert who helped start the company with the founder when I worked on a food truck with a bfast taco chef.
She legit flat out said 90% of what I learned at said company was purely to increase sales.
This was my last food job. I lost respect for a company that taught me everything I thought I knew, then learned the actual science behind it after working for this newly establishing place that wants to operate as a restaurant, and coffee Cafe and a bakery.... I didn't work there for long before I just literally hit an all time Los after the taco truck...
Still new to serving, having worked with a Gordon ramsy style cook, then information overload with education... I didn't Stay there long though..
What WAS the most interesting parts of it, was learning more about cooking and how to cook it giving the best flavor AND nutrients lol
One of the grease traps overflowed and flooded half the kitchen during service and caused our pastry chef to almost dislocate his knee
Sooo, I worked at a restaurant (front of house), not quite fine dining but not Applebees either, and in the middle of dinner rush our bathrooms flooded. The flooding eventually got close to the kitchen and nearly reached the dining floor. The decision was made to soldier on and shut down the restrooms. Needless to say, the sewer system flooding left an odor in the air after some time. Eventually, we found that it was because people were flushing items/things that are NOT meant to be flushed down a toilet. Bussers had their mops and buckets working hard that evening.
One day I was rushing by myself trying to fill the melted cheese machine. I popped the cap off flipped it over and hot molten cheese went all down my pants and shoes. Best part was it was a cafeteria so multiple people saw they weren’t getting cheese that day ✌🏻
Your commentary to these videos is just so solid. It's refreshing to hear someone echo some familiar thoughts, but then also come in with perspectives from areas I never reached.
I legit enjoyed watching your commentary as much as I enjoy watching each episode from the show.
Keep killing it, Chef.
first restaurant job: the power went out right before the Friday dinner rush, when it came back about 20 minutes later, 3 of our lowboys weren't working and neither was our fryer or dishwasher. safe to say, it was a busy night.
The "wishing I could go back" mentality was really good advice. Thanks for sharing your experience as well!
Great series. The moment that happened to me where shit was just fucked that completely fucked my day happened on my day off. I worked at a ramen/fusion place and we were closed on Monday/Tuesday. I was supposed to meet my girlfriends family that Monday for labor day. I had made this parfait at work that I was gonna bring cause that was just easier. I picked my girlfriend up and we stopped at the restaurant. I got in cause I had keys (sous chef) and the lights wouldn't turn on. Turns out the owner fucked up paying the electric bill because we had three separate bills to pay because the building used to be three separate shops. We had two walk ins and one on the south side of the building, our main one, was out, so I called one of the owners and immediately had to carry an ass load of food from one walk in to the other side of the building up from one basement to the other (they were not connected). We got as much as we could in the other walk in and brought a bunch of product to the owners and my girlfriends and we were 2 hours late to the labor day thing with no food. It was a mess. I miss that place a lot.
@19:21 - That's the realest sh*t ever. Excellent point Chef
My disaster day was at waffle house 4 years ago when my entire staff walked out. I took orders and cooked, ran register and had everything cleaned up and prepped for the next shift by myself. Granted I made a lot of money that night but man my brain was fried.
I love your videos and commentary! I'm gonna to watch them all today. Was never interested in restaurant culture really (have worked a few short term food service jobs, had some bad experiences) but you explain things in very energetic and concise manner. Well done Chef
Heat and power went out during a winter strom. We closed for a day but were assured it would be back on by Friday night dinner service. Came in and prepped that morning with headlamps in 35 degree indoor temperatures. When we finally opened that night it wasn't even 55 degrees inside. ALL the guests were complaining about how frigid it was. Fine dining in coats 😅
🥶
Plumbers were flushing our pipes but ended up pushing water up through the drains behind our bar. the day bartender warned me so i came into work with waterproof boots and spent the first couple hours working in at least an inch of standing water.
Ooooo another crazy disaster story. I live in canada and it was in the winter below zero celsius. Don't know what that is in farhenheit. Our walk in freezer and walk in fridge died. We preserved the frozen items in someones car overnight since it was so cold anyway. Then that cook had to uber home. Then the owner just took the cheeses and dairy to his home fridge. Shitty thing is is that the repair guy took 2 days to fix everything so that employee just kept his car at work for a while and it was filled with meats and seafood but since it was so cold it all stayed frozen. Good times.
Canadian here. Last winter, power went out in my condo building for a day. It was -25⁰C outside. I put everything from my freezer into boxes & put them onto my balcony. Proof that winter is good for something. Lol. 😉
One middle.of the night at the college dining hall I worked at the sewage system backed up from a heavy rain. We had to bleach every single.thing in that kitchen, every single can of food wiped down, every surface wiped or moped it took a long time to get the place clean was there till like 3am. We basically got a get out of jail card for any future incident after helping clean that up. Took advantage of it during an orientation week. We got 3 dollars extra an hour, I picked up so many shifts they had to pay me a lot of overtime which was usually a no no, but being a student manager I could put myself on any shift pretty easily. Used my get out of jail when got told off after that big pay check OT with the 3 extra an hour.
I was working as a chef at busy french bistro in copenhagen.
Had just ended my break and quickly went to the staff toilet before i could get ready for service.
But as i sat on the toilet, i could hear all kinds of "wooshing" sounds coming from the walls and it got me confused for a few seconds. The sounds were getting louder and suddenly the toilet just erupted as i bolted up, desperately trying to unlock the door.. I came out the other side with my pants around my ankles and my clothes drenched in toilet water.
I waddled into the kitchen and explained the situation
Everyone died of laughter but was very kind considering i had just experienced something shitty
And people have the audacity to be like "nah this show's fake" 😭
I'm like...just because it didn't happen to YOU doesn't mean it's never happened. Plus, it's literally a TV show lol - thanks for sharing, what a story
I am ready enjoying your vids! You are spot on with everything you say about working at a restaurant.
I once worked in a place that was in a building with flats (apartments to you Americans) above. Their plumbing ran through our basement so on occasion you'd get people coming in to read their water or electricity meter. One day the pipe which took all their sewage out sprung a leak. This meant that their sewage was leaking into our cellar. Literally human waste was leaking out into our cellar. That was where the food store was, as well as the beer cellar. The owner was not a good business woman and was behind paying suppliers so she didn't want to pay for it to be fixed professionally and tried to botch it.
I refused to even go near the cellar until it was fixed, but really the place should have been closed until it was. It was a genuine health hazzard. It took about 2 weeks to get it fixed. I quit very soon after and the place shut down within a year.
I had a disaster day at my first place. The restaurant was in an old cellar so it was underground. We had a sewage leak and I got called in at 7am to help clean up shit water before we opened. When I went to go clock in, my manager asked what I was doing. I said I was clocking in and he told me “Fuck that. Does it look like we’re making money?”
One of the reasons I left that place
Wow...that's fucked.
I work at a country club and over the summer we lost power to both builds the day we had a big wedding we had to get creative with still getting the planned menu made
Had power go out at 6:00 pm on Christmas Eve at a small fine dining restaurant I was bussing at a few years back. New Mexico code pretty firmly penalizes any cooking without a functioning hood so chef didn't let staff use the stoves even though gas was still on. Tried to wait it out but power didn't come back on until like 11 PM. Annoying night for me but the owner probably lost several thousand dollars in revenue
So many moments brought back memories but the water exploding...Prom night (2 hours into a brutal dinner rush) we had our toilets bust and we had to shut water off to the building. It was a hell of a breakdown/clean up that night.
😱
oh man, you said it. i was a self employed home inspector. high liability business. working for yourself is the best but very difficult.
Truuuuue
Within the first week of opening our restaurant the dishwashing sink which shared a wall with the front of house blew a pipe and started leaking everywhere so during a busy service had to shut the water off and the owner knocked the wall out to fix it quickly as possible we kept cooking was solved in 30 minutes
Spent 3 full days cleaning a basement kitchen , from top to bottom, before we shut for 3 weeks over Christmas.
On the last day , a massive storm rained so heavily that the street drain blocked.
Then the walkway down to the kitchen began to pour water.
My head chef shut the door , just as I said " NO DONT DO THAT!"
So this big heavy wooden security door starts to slightly bulge, then more, and suddenly a river of muddy water EXPLODES from the door waist height, even ripping up the kitchen flooring.
Went through the entire kitchen a foot deep, into the dining room, etc.
So that was hilarious.
Took another 2 days just to get the place able to be worked on by electricians and floor repairers.
😱
Love the vids! Learnt a lot. Thank you
Thanks Mickey!
I think it's really interesting how I'm coming at this show with a critical, literary examination and you're coming at this as a professional chef and we're seeing a lot of the same things and coming to similar conclusions in the same scenes.
Mhm
I know when the walk in gets fixed. It's as soon as you finish loading the last protein into the backup fridge.
Every time
Such a great series!
Welcome back 👋 did you have a favorite episode? Pumped for the Episode 7 video?
@@justinkhanna I'm really excited about your take on episode 7. When I watched it, it felt like the lessons from this episode for Marcus were sort of lost and he fell back into the same patterns. Be great to see your take on it.
I got flashbacks when you started talking about the temperature danger zone 😂
I couldn’t pause in the right way to remove the haze/blur but it appears that I be lansoprazole used to treat gastroesophageal reflux disorders. Basically really bad heartburn with other stomach issues.
This is a common issue for anyone working in a legit restaurant. I served and bartender for 12 years, still bartend in weekends as I love it. I’ve always stuck with the sinking boat theory (if there’s a hole in one end; BOH, FOH, or jobs within there, it affects the whole experience so I’ve jumped on the line or expo).
Restaurants are hard work. Long hours, little time to eat, no breaks, high stress.
I originally majored in pre pharm before moving on from I sociology, and am fascinated by the various aspects of pharmacology from pharmacokinetics to pros and cons side effects etc.
Anyway sorry for a long post.
Thank you for sharing this! You're doing great, thanks for sharing!
Thanks for watching Eden!
Also had a dude eating his lunch in the dining room, who had open heart surgery recently, cough without holding a pillow on his chest and it popped his stitches from surgery so he started bleeding all over the place. They called a am ambulance and closed off that section to clean, but kept the rest of the dining room open.
💯 percent, I started getting ulcers when I became self employed.
Two years ago, burst pipe in the pit, 1 hour before Saturday service. Looked like a scene from Titanic. Oh, restaurant was in an old building, so no one knew where the shut-off valve was 😬
One time I was working at an Irish pub as a bartender, we had a wine tasting for he upcoming new menu and I had the short straw of working the night shift. I got behind the bar at 3 and only ended up working an hour or two before an old woman tripped on her way out and smashed her oxygen tank through our front window, for which we had to close for a couple days.
One day I was walking into work with the fire alarm going off and the fire department there. I walk in and there is gallons upon gallons shooting out of the ceiling over our dry storage. Apparently our cleaning crew was wiping down the ceiling and he knocked off the the emergency sprinkler. It looked like we were on titanic with all the damn water shooting out 😂 we took the whole dry storage apart to clean it and reorganize the cans and throw away things that weren’t sealed. We were open an hour later. This same company had a car crash through a part of the dining room and they stayed open while the car was still there😂
I really just love your insight 😍
Love your breakdown of the show! So excited to come back to your channel for Season 2!
One day a pipe in the wall burst and it was filled with used toilet water and then the health department came in and shut down the whole kitchen and we weee closed for a week bc they had to dig up the floor to fix it
Love this series
When I think of uniqueness, fermentation/ gastronomy … ALINEA comes to mind. Craziness.
Have you reacted to Chef Grant On master chef with Gordon Ramsay
Most sous vide bags in UK are 3-8 pence (directly proportionate to size)
*Cries as a 2013 chef-de-partie* 😭
Do Season 2!
0:08
That email in particular...
10:42 ok but the iSi is kept in a locker because otherwise the line cooks are doing N2O hits between every ticket.
I was just a busboy at the age of 15, soon and hoping to be a hibachi chef in the future, when one busy Saturday some lady in a Teal Dress shit on herself. She pooped a long line from the bathroom all the way to the entrance doors. And guess who was the one to clean it. Yep. Me.
I remember going into the women's bathroom and seeing the little trash can they use for their feminine products. Inside was under full of it ( I mean FULL of 💩) and I was just in a state of so much confusion.
It smelled horrible in the restaurant for a couple of hours, but everything got wiped down and that became one of the wild stories that came out of that spot that I hold true and near my heart.
That restaurant brought a lot of great memories and bad ones too, but I would never change it for a thing.
#hibachichef #younghibachi #poopedmypants
Not really a disaster day but one morning a man was seated at a table and went to the bathroom, where we have only 1 stall in the men's room. One of the servers was occupying the stall, and the man was vigorously trying to open the door. When this failed, he proceeded to shit in the urinal; just as the server exited the stall and looked the man dead in the eyes. That was, indeed, quite a cleanup ordeal. I still tease the server about it from time to time.
@10:40 meat glue?
Sous vide bags are not too expensive.. right?
Depends on when and where you buy them. I had to panic order some once from Amazon and it was $30 for 10 large bags (I needed them big enough for trussed pork shoulder roasts) 😱 but they’ve definitely gotten cheaper over time compared to like early Sous vide days.
nice video friend
Many many thanks
Let’s start a pole cut the tape or tear the tape
There is someone if you are connected to a hotel
its now 41 and 135
Nice series. How did you clear the copyright from the show lol?
Oh trust me lol so many re-edits after getting flagged (mostly from the music used in the show) - but as long as I'm not uploading full episodes and monetizing them, TH-cam makes it pretty okay to do "reacts" style content.
i don't think this guy is a chef irl
You gotta come to my pop-up in March!
I got one, I come in for my long Saturday that consisted of waxing the main bar floor before 10, prep fine dining service, then at 11 come down to our main bar to bartwnd the rest of the night, I get to work and find our toilets leak into the head shop below our building that was in the basement, I spent the rest of the day cleaning gray water off porn videos and dildoes lol. The shop was called pipe dreams, we had a fine dining/ bar upstairs
Not a big fan of Sidney. While I understand that there is such thing as a Hostile Work Environment ... but it almost comes off as special treatment. IE: When she says that they are ready to start taking carry-out orders -- and she configured the settings incorrectly ... Carmy obviously goes nuclear ... but she deserved to get some tough feedback. She never acknowledged her mistake -- and Carmy had to fall on his sword because of how he handled things (which I agree is the right thing).
The problem is -- Sidney is responsible for problem. If you take that issue away -- would Carmy have still exploded? (I get it -- probably yes) -- but maybe not. There are quite a few times where she makes BIG mistakes -- yet turns into a whining baby when she is called out on it. The more I think about it -- the more it is pretty obvious that Sidney isn't ready for prime time -- and her business maturity is not close to where it should be.
At the end of the day -- Carmy is a proven commodity ...Sidney is not. (And owning a business and failing says a ton about where she is compared to where she thinks she is). I don't want to excuse Carmy's behavior -- but it wasn't a mystery as to how Carmy feels about pretty much everything. Maybe she should listen and learn that she isn't there yet -- and arguing with someone who is there speaks to her inability to have business maturity.