Was phoned up out of the blue by a restaurant owner (must have gotten my details from a recruitment agency?) Saying they had a position that I would be perfect for as head chef. Now I'm not in the market for a new job right now so I politely turned them down. When they pushed me for reasons why I wasn't interested I told them “the pay is too low and the hours are too long”
Suddenly the tone took a complete 180 and I found myself listening to a tirade of “when I was a chef working in London we did 120 hour weeks!” And “you need to man up!”
I don't know how effective they thought that would be but surprisingly I still wasn't convinced!