The last thing a chef wants in a line cook is an innovator, somebody with ideas of his own who is going to mess around with the chef's recipes and pr… - Anthony Bourdain

Fully feeling the effects of the sake, I was seriously considering burning my passport, trading my jeans and leather jacket for a dirty seersucker suit and disappearing into the exotic East.

You know what causes w:Chinese restaurant syndrome? Racism. ‘Ooh I have a headache; it must have been the Chinese guy.’

He could tell when the bullying, the relentless sarcasm, the constant, all-encompassing vigilance had become too exhausting. When one of his people was fed up with staying awake at night anticipating his likes and dislikes, was sick of charting his mood swings, was tired of feeling demeaned and beaten down after being asked, for instance, to clean out the grease trap, was ready to burst into tears and quit, then suddenly Bigfoot would appear with court side seats for a play-off game, a restaurant warm-up jacket (given out only to Most Honored Veterans), or a present for the wife or girlfriend — something thoughtful like a Movado watch. He always waited until the last possible second, when you were ready to shave your head, climb a tower and start gunning down strangers, when you were ready to strip off your clothes and run barking into the street, to scream to the world that you'd never never never again work for that manipulative, Machiavellian psychopath. And he'd get you back on the team, often with a gesture as simple and inexpensive as a baseball cap or a T-shirt. The timing was what did it, that he knew. He knew just when to apply that well-timed pat on the back, the strangled and difficult-for-him 'Thank you for your good work' appreciation of your labors.