The restaurant plans to close next year

[kazuyamnegishi]

Man, and you just got the gig! Either way, mad respect for giving it your all until the end. I'm proud of where you are now and how much you've grown!

[BennyPress]

I'm Canadian, and yeah it's become too expensive to go out to eat. Dinner for two is like 100 dollars. And they expect a tip on top of that (they also expect the tip after the tax)

[myjinji]

I’m sure the experience and skills you gained at this restaurant will serve as a boost for you to make your way further in the industry. All the best to you!

[FloppaFan]

The restaurant seemed super out of place. Located in a backwater town in Canada but the restaurant looked like it belonged in New York City, London or Dubai.

[RomBuaron]

I have been watching you since the beginning and it’s been amazing seeing your development! Keep it up. I hope you can find a new restaurant to work at quickly.

[davidstewart]

Yeah, this is unfortunate. New Brunswick specifically tends to run through non chain restaurants rather quickly. Hoping for the best for you man

[abc]

I'm sorry that the business you're working at is closing, you did your best and it's been nice watching all your videos! I'm looking forward to seeing where you go next, you're clearly dedicated and I'm wishing you all the best in finding something!

I remember when the Foxtrot coffee franchise closed down here in America they gave absolutely no warning, and I mean literally people were showing up to work and managers who had been give 1 hrs notice themselves were locking the doors and telling them to get out even with fully stocked shelves and food sitting on the warmers inside. It was devastating and there's apparently a big lawsuit about their corporate breaking all sorts of labor laws. At least your restaurant was nice enough to give you guys a good heads up so you can find somewhere else to land!

[jcorpus]

It’s been inspiring watching you pretty much decide that you want to be a chef with excellent culinary skills and you literally went out and did just that. The amount of growth you’ve shown over the last year-ish that I’ve been watching has been amazing. You have developed skills and expertise that can bring you so far, at any kitchen. I can’t wait to come along for the ride!

[TheCleaverNoDQ]

Best of luck to you, Chef. I went through this about 15yrs ago. As much as it sucked at the time it was a blessing in disguise. Keep grinding, keep learning, and keep the videos coming.

[flamewarriorj]

As someone who works in a backwater Canadian town as a chef I can say I understand this. We had several restaurants open and close within 1-5 years here, many of which were higher end or off the wall places. I personally worked at one in a larger town a few years back and I could see the downwards trend it was taking (it got robbed a few times, had one of the cooks OD in the bathroom, several pieces of equipment were breaking down and the usually super busy lunch/supper rushes became barely 10 tables over the course of hours. I thankfully found somewhere else to work before they closed down but it was mere months before they closed their doors with very little notice. I’m glad I work at a place now that is winning awards including best restaurant on the island. Keep going and keep your head up and I know you’ll continue to make progress in this culinary journey

[maxcrss]

You’ll do great wherever you go, and we’ll be here along for the ride. You got this man ❤

[JustAnotherDronePilot]

You've got an amazing skillset. Wherever the journey takes you, please don't let it go to waste. I know we don't know each other, but you're one of my fav YouTubers. I see the struggle I had within you with places closing and you not being sure what the future brings. Don't wait for the future to happen before you start making changes. Keep working on building and developing yourself so you can come out on top. Best of luck, and keep doing what you do. Maybe someday I'll fly from Ontario to come to one of your restaurants.

[acidone]

Its 100% because of the portion size.
If i paid for a meal and got that i would steal the plate, cutlery, salt and pepper shakers and anything else not bolted down.

[AEvilSquirrel]

Your shorts have been on my feed for what feels like a year

Hope you find something way better when it comes bro 💪

[chicknscratch]

Maybe charging an 18% service fee wasn’t such a good idea after all

[Metroshica]

Commenting so this gets more views. You’re getting big enough that other restaurants would be interested in the public exposure alone. I bet a few will reach out over the upcoming months.

[Joeyratatouille]

Tough to run a restaurant at this price point. Sadly it's probably just the price and business model. A single bad weekend in a place like this can really make a dent in the bottom line. Sucks man, the place I learned to really cook at did this same thing. You'll land on your feet, you've got a great attitude and clearly love what you do. Love from Texas.

[Booma]

Best of luck on your next job, I’m sure your time at this restaurant was worthwhile and will help you in the future

[ZockAmigo]

I feel very sorry for all of you. All the best for the entire team ❤

[Efhgi]

As soon as i saw that head chef making crazy dishes with weird toppings i knew it was the end. They always hire a new chef to see if they can make it work but by that point there is no coming back.