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50 Funny And Relatable Memes That Perfectly Describe What It’s Like To Work In Hospitality
Interview With Expert
The hospitality industry is huge and encompasses a variety of different areas, from food and travel to lodging and recreation. These jobs can be very stressful, especially if you’ve got tight deadlines to meet and picky, ravenous customers to serve.
The ‘Chef and Hospitality Memes’ Facebook group is an online community that does exactly what it says on the tin, sharing memes about working in the kitchen and serving customers. We’ve compiled a list of the funniest ones for you to enjoy. Continue scrolling to check them out. If you’ve ever worked in a professional kitchen or at a hotel, you’re likely going to find them super relatable.
Bored Panda reached out to Jessica Leigh Clark-Bojin, a globally famous pie artist and the author of Pies Are Awesome: The Definitive Pie Art Book, for her advice on how someone can turn their passion for food into a career, including how to stand out on social media. What's more, Jessica shared her thoughts on why food memes are such a big hit online.
This post may include affiliate links.
#1
Lace Neil 1 year ago
Not surprised at all, lol. One place I worked at had to close for four days due to flooding. The staff got paid to sit at home so good for us. However, there was a steady stream of complaints from Karens who were upset that the store was closed. It was under water, lol.
John Strauss 1 year ago
As a professional chef of 40+ years, my favorite request was tomato concasse without the tomatoes 😆
Sara Shamsabadi 1 year ago
I read a bad review of a restaurant once where the central complaint was 'no wifi' LOL
Philly Bob 1 year ago
I ordered a cheesburger without cheese. They gave me a hamburger instead! - 5 stars!
Pie artist Jessica told Bored Panda in an email that there are many ways to turn your love of food into a career. You could become a chef, baker, or food critic. Or you could open up your own restaurant, start a catering company, or launch an awesome food truck. "Not all require a heavy social media presence! But if one of your goals as a food professional includes global recognition, then yeah, you’re going to need some serious social media game," she explained to us.
"Social media is going through a massive evolution right now (yes, again) and the algorithms that determine how content is delivered to followers and the general public are in flux across all platforms. But the best practices with social media always come down to two things:
- Do your research, understand the community you are about to engage with, and learn how to min/max your time on the platform. Reddit is a good place to start when looking for info on specific community best practices. Read what others have learned and tried before you, and stick to the threads that have been posted within the past 6 months or more recently as things change fast in the world of social media!
- Create compelling content that fits within that platform’s algorithmic framework."
RELATED:
#2
#3
Ron Man 1 year ago (edited)
Or the Youtube vids that say, this awesome cake only has 3 ingredients! And there's at least 18 ingredients.
Trillian 1 year ago
Also it takes only 5 minutes to make (and here are my 20+ pre-cut, diced and peeled ingredients)
The Other Guest 1 year ago
And you'll be expected to caramelize onions in that 5 minute total.
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Janissary35680 1 year ago
James Martin (who I really like BTW) has this annoying habit of repeatedly calling some very complicated things "simple". I wish one of his guests or crew would shout out "Let us know when you get to the simple bit, will you?"😄
Paul C. 1 year ago
My pet peeve is when a chef/cook empties a bowl and doesn't clear every last drop. Your average punter wants to get as much for there money as they can, not see it go down the sink.
Bay Bo 1 year ago
Dodo bird feather. Check, vanilla, from Madagascar, check. Let me just go squeeze out some hemp milk real quick like
Auntriarch 1 year ago
Is that a a dodo feather from a male or female dodo?
Load More Replies... Cuppa tea? 1 year ago
If it's on webpage, there will be 300 pages long essay how their great great great ancestors made this recipe and how it passed down to next generation.
BrunoVI 1 year ago
One of the shows I watched with my son when he was small was Wild Kratts, a spinoff of Kratt's Creatures. It was a cartoon with live intro and closure, where science-fictiony superheroes defended endangered species. Actually enjoyable even for an adult. One of the villains was Gaston Gourmand, who was on a quest to sample food made from the most exotic -- and therefore endangered -- creatures that existed. Fun show. This post reminded me so much of Gourmond.
XenoMurph 1 year ago
Well, who doesn't have an Albanian avocado dehusker? It saves you nearly 30 seconds de-husking your avocados, and only takes 3 hours to clean.
Load More Replies... Featherytoad 1 year ago
And, you only need to get on your private plane and take a quick trip to Madagascar to acquire the vanilla.
Roshan Kassan 1 year ago
AND who the hell has 9 varieties of cheese on their fridge - especially in January!
ElfVibratorGlitter 1 year ago
I actually think we do😳, but half of them are plant based and not "real cheese".
Load More Replies...Jessica noted that it can be really exhausting to "keep your finger on the pulse and ride all the trend waves" online. "The simplest guidance I can offer food professionals who want to step up their social game is to remember that in general people respond to skill, attractive presentation, novelty, and personal/emotional connection," she said.
"Until your photography skills are on point, and your baking/cooking game is up to snuff, there’s not much point worrying about algorithm hacking because your posts won’t 'stop the scroll' even if they manage to get served to people. Once your work is solid and you feel you’re ready to share, then you can start to get into the weeds with the little details like optimal time of day to post, optimal video length and format, optimal background music to use, etc."
According to the pie artist, the current online landscape is "still the Wild West," and even veteran viral content creators can't always predict what will be a hit and what won't. "So, volume and consistency of posting is still important. It may take a lot of at-bats before one of your posts hits that magic internet-breaking sweet spot! Make sure you are actually enjoying the process of making, documenting, and posting your food content, whether it goes viral or not, or you’ll never have the stamina to keep it up through the lulls."
#4
Angela C 1 year ago
Worked in a grocery store almost 10 years and I do NOT miss that s**t. I have a job now where there are days I don't talk to anyone all day and it is GLORIOUS.
Liz Jorgensen 1 year ago
I worked in one for12 years including the pandemic,which turned people into a completely new class of stupid
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Roshan Kassan 1 year ago
Worked in retail and it taught me to ALWAYS smile and courteous to staff. If you're having a bad day, you're number 50 for the day who's upset at them. DON'T be a KAREN
Della 1 year ago
And pick up the doggone clothes you tried in in the dressing room!!!
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una parsons 1 year ago
try working in the travel/airline industry. I've worked customer service in various areas but the worse was travel. and I understand no one wants to find out the travel plans are delayed or cancelled but there's nothing anyone at an airport can do to change mother natures plans so please be respectful
una parsons 1 year ago
its ridiculous how many people get so upset with airport staff over delays and cancelations as if the person that checked you in can change the weather or run out and fix the plane when its a mechanical issue. they really are doing the best they can and if your respectful and understanding 8nstead of mean and degrading towards them they may even go above and beyond to try and help you out. I know personally for passengers who have had cancelled flight and had to find arrangements for night or two if they were understanding and respectful id stay late helping call to find accommodations but the ones who were inconsiderate I let figure out their own arrangements.
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QueenKittyCat 1 year ago
I do promotions. I've already experienced stupid tenfold. The only reason why I haven't killed or slapped anyone is because I don't want to end up in prison.
Speedgoat 1 year ago
Hmmm. IT would be bad...but allow me to suggest trucking.
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#5
#6
Barong 1 year ago
The vacation time is part of your job benefits. Most of my employers saw it that way and I had no trouble getting approved vacation requests and maxing out my paid vacation time. I had a long vacation that my parents were taking me on but was unfortunately longer than was permissible by the employer. The HR had a solution since she said it was a trip of a life time that I couldn’t miss. Her solution? She “fired” me. Well kind of. They “rehired” me upon my return with all benefits and pay intact. It was a great hospital to work for with awesome people and fun work.
Scary Laugh 1 year ago
What a violently American thing to say, in civilised countries employers HAVE to ensure you use all your holidays.
Jp@nda 1 year ago
Oh shut up already..."vIOlenTly AMEricAn" it's a joke. With a British actor.
Load More Replies...Jessica added that it's important to remember why you're doing all of this in the first place: "You love food and you love sharing it! Keep that firmly in your mind and you’ll be okay, no matter what the social media overlords throw at you."
From Jessica's perspective, food-related content is popular on the internet for the same reason that relationship, cute baby, and animal-related content is popular: "It's the biological imperative."
"We’re hardwired to care for babies, we’re hardwired to seek out mates, and we’re hardwired to eat! The need to seek out food is in the firmware, so to speak, and that transcends cultures and borders. Images, sounds, and smells of appetizing food will always stop us in our tracks."
You can check out Jessica's awesome pie art on her Instagram and website. Meanwhile, feel free to take a peek at her book, as well as her online pie course.
#7
Abel 1 year ago
I worked in retail for 15 years in Spain and yes, sometimes it was easier to attend people slightly spiced. Specially on Xmas. Generally most clients were well-adjusted adults, but then there was that 0,01% of crazy a******s (from all ages and genders) that challenged my patience. What I am trying to say is that people can be tiresome.
Anxious Aardvark 1 year ago
Once went back to say "Hi" and compliment the cook on the ribs we'd just had. He had a bottle of beer next to the grill and a funny cigarette burning. Got a big smile. A really big one.
#9
Christine Neely 1 year ago
I love the blue light under the pot to make it look like the pot is on a gas stove.
The ‘Chef and Hospitality Memes’ community is a public group that currently has 356.6k members on Facebook. The group was created by The Chef’s Circle, a page on the social network that has 664K followers and focuses on sharing food and cooking-related content.
According to the admins and mods running ‘Chef and Hospitality Memes,’ the group isn’t just a place for memes but also a space where you can rant about your job… so long as you don’t swear. It’s all for the sake of having some fun.
Saying that you work in the hospitality industry likely means that you’re either a restaurant chef, a server, or work at a hotel in some capacity, but that’s not the full picture.
The industry itself is incredibly broad and includes things like tourism, beverage services, theme parks, event planning, hotels, bars, and nightclubs. It also includes sports, wellness, and entertainment. The common thread winding through all of these different areas is keeping your customers happy with the services you provide.
#10
Lavern Defazio 1 year ago
Yes. Also, secret rendezvous meeting spot, go fart somewhere alone spot.. vape in peace spot, oh, it works great for storing food as well.
Lawrencium 1 year ago
I remember being a shift manager at a sandwich shop. I was coming in to prep for the evening shift, it's right after the lunch rush during the hottest summer on record. I'm taking stock and open the walk in freezer to find half a dozen employees crammed in there trying to cool off. I just closed the door and started laughing. Got to do what you got to do, I guess. 😂
Greg Graham 1 year ago
Anger management. Something just feels right releasing stress on some thin sheets metal backed by foam. You can put your back in to it and still be on for the remainder of the shift
#11
Angela C 1 year ago
I try very hard not to judge what others eat (I'm not always successful) but this legit looks like a plate of wood chips
KazzaHazza 1 year ago
I don’t know how long ago this was posted but I bet she’s still chewing on it.
and_a_touch_of_the_’tism 1 year ago
This is the way I like my steak, but I fully recognize that I’m in the minority and also possibly insane.
Alex De Sa 1 year ago
Tbh I would totally eat this. Im very picky about my metas and this with some gravy sounds great to me, but maybe thats just my autistic a*s
Danny Sanders 12 months ago
That looks like it would suck every drop of spit out of your mouth on the first bite.
#12
The hospitality industry itself is a subsection of the service industry. Typically, service industries don’t manufacture or produce goods or products for profit; they focus on, well, providing services. It’s in the name. Some of the most common services include consulting, management, customer service, education, maintenance, health care, cleanliness, etc.
If you’re managing a restaurant or hotel, it’s not enough to have a pretty-looking building with fancy furniture.
You need to get the basics right (plumbing, lighting, heating, amenities, cleanliness, etc.) while also giving time and attention to all the intangible aspects that make your customers feel comfortable and relaxed. Try to clarify your vision for the place. Exactly what kind of experience do you want your customers to have?
#13
Howl's sleeping castle 1 year ago
Once I was making onion oil for my hair which is just cooking onions in coconut oil and my 5 year old nephew who hates anything that doesn't come out of a packet, came running and asked me to give him whatever I am cooking
Aussi Panda 1 year ago
I’ve never heard of using onion for your hair, what does it do?
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Nosirrow 1 year ago
Frying onion smells so bad. But frying garlic smells like some chemical odour. My first thought always is: is it sth in the pipes?
Nea 1 year ago
Interesting. I didnt know of even one person who dont absolutely love onion and garlic being fried.
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#14
QueenKittyCat 1 year ago
The world isn't suited for $12/hr anymore. Teenager nor adult. And the lying term "we're a family here" can go to hell. I've learned that's a lying trap. Sayonara!
Puppy Dancing! 1 year ago (edited)
I live in one of the cheapest Cities in Canada. Average 1 bedroom,$1300. Average cost of living for everything else, $1500/ month. Minimum wage $15, or 2400 / month at full time. Taxes ~30% . See a problem? 2400*0.70=$1600/month. Either you eat and pay for medications, utilities and a bus pass, or a you have a place to live. Even without deductions and taxes, you are still not able to afford a home or to eat.
Pencil 1 year ago
There are 20 states in the US with a minimum wage of $7.25 an hour. That's less than $250 a week take home. It's a national disgrace.
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JessieJ&LilyLovebug 1 year ago
NO company is a family! My boss put everything into a job just like this...put off surgeries, couldn't even have a dog because of the ridiculous hours worked, got one day a week off, had more than 300 hours of vacation backed up because of denial requests, and they fired them based on the complaints of one person who had worked less than a year, was leaving for greener pastures AND without any in-store interviews. I learned, years before, to put in my time, do my job, and NEVER answer the phone when not at work. This incident just cemented I was right. Remember, they don't care about you, they care about money.
Christine Neely 1 year ago
So, so true!!! Luckily I escaped one of those jobs a couple years ago.
#15
Hiring staff who genuinely enjoy interacting with people and have high emotional intelligence should be a priority for managers everywhere, whether they’re working at a restaurant or hotel. To put it bluntly, if you want happy, satisfied, loyal, returning customers, then you’ve got to give them reasons to come back. Those can be excellent service, great food, and an overall awesome atmosphere.
#16
JK 1 year ago
A trick to save it is to put a piece of plastic wrap over the top and press it on the guac to get all the oxygen out. Then put on the lid.
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#17
Libstak 1 year ago
Costs almost the same as the price of your ticket too.
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Katie Allen 1 year ago
but they didn't get cheaper, they got more expensive
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Aside from friendly and helpful staff who know how to navigate dissatisfied or grumpy customers, you also want to consider the overall vibe of your restaurant or hotel. Is there internal cohesion between all the separate elements of the space and the services that you provide your customers?
#19
Beak Hookage 1 year ago
"If just ONCE someone had told me Gazpacho soup is served cold, I could've been an Admiral by now!"
Norm Gilmore 1 year ago
I went to a Fawlty Towers themed dinner evening and the person playing Basil Fawlty arranged for one of the diners to "complain" about his cold Gazpacho so that 'Basil' could do his rant and storm off to the kitchen to berate the chef..
#20
Bacon Tentacles 1 year ago
And this is why I hate shopping on Sunday afternoons. Especially living in the American south. They used up all their piety and decency at the Jeebus House.
Suck it Trebek 1 year ago
Church goers were one of the worst groups of people to serve. They were rude and mean.
Earthquake903 1 year ago
The most horrible thing known to man is The Parade of Christians...loathe them
#21
Katie Allen 1 year ago
my best friend is diabetic, lactose intolerant and can't have caffeine. I feel sorry for them
SkippityBoppityBoo 1 year ago (edited)
But? But you've now endangered polar bears!!! 😭😭😭 (/s... 😜)
Is the decor on the same wavelength as the food? Does the staff know what your vision is? Can your customers understand that vision the moment they walk in through the door?
What smells, colors, and sounds dominate the space? What background music do you have playing? What materials and fabrics are used in the furniture and interior design elements?
#22
MalayDragon 1 year ago
Real talk though, to the employee who was smart enough to turn off the letter i in the sign to make it read five guys again using the roman numeral for 5... *chefs kiss*
#23
Jeremy James 1 year ago
"Start with 1 bottle of red wine, drinking as you go. Now get 1 apron-full of tomatoes.."
#24
General Anaesthesia 1 year ago
"Andre Rush (born September 7, 1974) is an American celebrity chef and military veteran. He worked in the White House as a Chef for four administrations." - Wiki
Virgil Blue 1 year ago
He looks like a chef who can take out an aircraft carrier full of terrorists like in that Under Seige movie.
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Pencil 1 year ago
Restaurant kitchens and dining rooms should never have the same closing time. If the kitchen closes at 9, customers can order until 9 and the dining room should close at 10. (Or whatever the appropriate amount of time for that restaurant.) If staff are getting pissed because of situations like this, it's because the GM is worthless and not making an appropriate schedule that benefits both customers and staff. -former hospitality GM
ANGEL BABY 1 year ago
I never go to a restaurant if it's only an hour before closing, it's selfish, those employees want to go home!
QueenKittyCat 1 year ago
That's why places stating they're closing at 30 or 55 mins past the hour, because people have become entitled.
Nonna_SoF 1 year ago
Become? Try telling that to the people a couple hundred years ago with actual titles.
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Adam Belaire 1 year ago
Dude looks like that looking at you like that. You walk out immediately.
Major Harris 1 year ago
now imagine him with a meat tenderizing mallet in his hand, pounding on a thick steak!
Kim Constantineau 1 year ago
I worked in kitchens where if the door wasn't closed, the people that make it in still have to be served. It was annoying as f*ck. This often happened during Ramadan. I respect your religion, but damn folks, a table of 10? Fluff off. We want to go home.
Kim Constantineau 1 year ago
P.s. Especially when they order well-done steaks. *grumble*
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Ideally, every element is synchronized and complements every other element. If even one thing is out of place, it can break someone’s immersion and ruin their experience. Of course, no meal or hotel stay is ever going to be ‘perfect.’ However, aiming for perfection is still worth it because you elevate the overall experience and maintain high standards.
Naturally, building a good service culture and hiring great staff won’t happen overnight. It will take lots of dedicated effort. But what’s important is that, at the core of it all, you showcase an authentic appreciation for your customers.
#25
Suck it Trebek 1 year ago
I hated waiting on old people they were the worst. Entitled pieces of c**p.
#26
Stephen Lyford 1 year ago
On the flip side, it always seems like my food comes out in a timely manner when the place is slammed, but if there's 2 tables total, my food takes an hour.
#27
CrunChewy McSandybutt 1 year ago
The more I learn about this, the more I realize that beans on toast is the British equivalent to the American peanut butter sandwich. It's a beloved snack with a ton of childhood nostalgia.
Kim Constantineau 1 year ago
I was sadly in my 20s the first time that I ever had a PBJ sandwich. I guess my parents didn't love me. ;) First time I had it, my thoughts were, "Where have you been all my life!?". Both are good options.
Load More Replies... Katie Allen 1 year ago
People talk a lot about British food being too bland but I notice a LOT of Brits like this mustard that can burn a house down
CrunChewy McSandybutt 1 year ago
I love British hot mustard so much. It feels like a mushroom cloud blowing out of the top of my head.
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Don't listen to me 1 year ago
I put chutney on my toast and you can also poach an egg or two in the beans. Don't forget the pepper. Scrumptious!
Rob Williams 1 year ago
I can't help but think that the people who put these memes together have never had proper beans on toast. Incidentally, the beans on toast in that photo have NOT been made properly.
Have you ever worked at a restaurant or hotel, dear Pandas? What was that like? What do you feel were the biggest pros and cons of working in the hospitality industry?
What advice would you give anyone who’s completely new to hospitality and service work? Grab a cup of coffee and share your thoughts in the comments.
#29
Jen F 11 months ago
Looks like that's all she eats too, along with the occasional blueberry.
Load More Replies... Patricia Steward 1 year ago
I dunno, sometimes those little boxes just don't fit into the puzzle in the drawer.
#30
Trisec Tebeakesse 1 year ago
I'm part of a volunteer kitchen team for the Boy Scouts. Many of us have years of experience. We make sure to keep the doors closed when Scouts are around. :-)
Jeremy James 1 year ago
I've never had anyone make a rude gesture at me with a butternut squash in a locker room.
Michelle C 1 year ago
The same is the case in schools, no matter which ones. I’ve never gotten used to it, but expect such talk from others more now, sadly!
#31
PeepPeep the duck 1 year ago
My dads go to is Vegemite on toast with a poached on top 😂 also Jonny walker. (He works super fine dining predominantly French cooking atm, but his specialty is Japan and Thai)
Roshan Kassan 1 year ago
Mine is a grilled cheese sandwich. Side note: also my last meal, should i ever be on death row
Edda Kamphues 1 year ago
I get it. I (teacher) don't want to tutor my own children when I get home.
#32
MushroomHead22 1 year ago
i've worked in a kitchen and have seen this, hell i was in this look. someone did something stupid and now everyone had to stop.
#33
Lavern Defazio 1 year ago
And when the the metal trays are greasy, they are like slippery knives.
PeepPeep the duck 1 year ago (edited)
I have cut myself so many times in my kitchen hand days on the damn Bain Marie plates 😂
CrunChewy McSandybutt 1 year ago
I once sliced open my finger with a flimsy plastic knife. I still don't know how I manged that one.
Norm Gilmore 1 year ago
Yep. Those nice stainless appliances used in commercial kitchens are like razor blades on the inside when you open them up to carry out repairs.
SkippityBoppityBoo 1 year ago (edited)
The underside of the stainless steel workbenches and shelves are pretty damn sharp. I once slipped in the kitchen and my right leg slid underneath the bottom of one, it cut my knee open. I looked so glamorous with ripped, laddered tights and a huge blue plaster on my knee for the rest of the night! 😄 So handy hint to servers who have to wear tights as part of their uniform? Always keep a spare pair in your bag 👍😉
#34
Bay Bo 1 year ago
That's a lovely coffee, looks warm. Doesn't look like it cost much insurance if u happened to spill it
Featherytoad 1 year ago
Well, if they can afford that, they probably have a Land Rover sitting around for the not so smooth roads.
Load More Replies... #35
Howl's sleeping castle 1 year ago
I sometimes do it myself because explaining it will take more time than the actual job
MushroomHead22 1 year ago
its hard because on one side its faster to just do it yourself, but on the two side you know they wont learn unless given the chance.
Load More Replies... Aroace tiger (she/they/he) 1 year ago
And then everyone will get pissed off and not wanna help u then u get mad everyone is lazy and u have to do everything.
#36
Brianthony Bible 1 year ago
If I was a manager there would be a certain time I’ll cut off my system for my closers to clean and make it home they are just as important. Oh and me to get home too the least important thing in that moment is the heavy on a customers ankle Gn.
MushroomHead22 1 year ago
i only worked in a kitchen for 2 years.... 15 years ago. and i can still hear the sound of this thing.... stepping out for a break? nope. just closed all the cambros and ready to wipe down the counters? nope. we close in 1 hour, i can turn off 1 of the 2 fryers.. right? nope.
Petra Peitsch 1 year ago
Especially at 21.56, ordering 3 course. The first reaction will be FCK YOU BASTARD!
#37
Hannah Phelan 1 year ago
True. Finger method works. A "chef" once told me that you can tell how well cooked a steak is by using your hands, using your fingers and the thumb part of your palm, by density. Pointer to thumb pad = medium rate. Middle finger to thumb pad = medium Ring finger to thumb pad = medium well Pinkie finger to thumb pad = well done (overcooked) Shout out to grill cooks.
Jonnathan Poirier 1 year ago
Only time I really use a thermometer is Chicken and some pork. I know people will hate it but I prefer dry chicken due to texture issues.
Dawnieangel76 12 months ago
This. Better a little dry than rubbery & undercooked.
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Celtic Pirate Queen 1 year ago
I was a professional bookkeeper. One guy I worked with wanted me to teach his TEN YEAR OLD daughter how to input payables. I'm like, "Mike, if Ashley needs to earn some money, she can wash the company trucks (yeah, right. She was a lazy, fat girl who was constantly stuffing her face). I am NOT going to teach your 5th grader how to do my job".
#39
Cyber Returns 1 year ago
Sign? You don't sign! You demand or you will make sure they get shut down!
Load More Replies... SkippityBoppityBoo 1 year ago
They forgot to add - "Must know more swear words to shout at servers than have ever been invented in the English language"...
Jonnathan Poirier 1 year ago
....I had never worked the grill at a restaurant before and BS'd my way into the position. Took about 3 days to get used to it and another day to realize I hated it. Did it for 3 more years after that. Hard to leave when you get paid $200 a night plus your regular check on Sunday.
#41
Trisec Tebeakesse 1 year ago
Home cooks, too. I have an expensive set of knives, but I also have a handful of "everyday use" ones. Guess which ones my philistine, non-chef wife always loads in the dishwasher, and guess which ones get left in the sink to hand-wash?
Jeremy James 1 year ago
I caught my partner using one of my good knives to lever open a can. I told him what would happen to him in a professional kitchen.
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Sheena Leversedge Wood 1 year ago
I have knives that my husband knows, he doesn't touch. I will hand wash them and hand dry them, and only I can use them. the other knives are perfectly okay knives, but my BEST knives. no look. no touch.
#42
Owen 1 year ago
I worked nights for years. I lived mostly off of caffeine, and no, you never get used to it.
J J 1 year ago
I would get off at 7am. When the sun hits my eyes, I'm up till 2pm.
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Angie M 1 year ago
I worked nights or mids (mids= 2330-0730) for 6 out of 10 years in the military. The struggle is real…
Owen 1 year ago (edited)
It's a challenge to do a physical job right through the night. I was just a machinist. Well done to you, I don't know if I could do what you did. But I understand. The struggle is real.
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Gracie Mae 1 year ago
Worked overnight shift for 15 yrs--got my best sleep during the day, especially after investing in black-out curtains, sleep masks, earplugs & a box fan (for white noise), maybe not enough, but it was quality
Seadog 1 year ago
Amateurs. AutoZone. Truck night we work till midnight. Hour drive home. Forget eating, lay down and take a nap so I can be back in the store at 5 to continue putting up truck. Both shifts are 8 or more hours each. O'Reilly's on the other hand gets a truck every day and it's there when the store opens. Takes less than an hour to put truck up even on a heavy day.
Jonnathan Poirier 1 year ago
Used to sleep like 2 hours just to get up at a normal time. Just because you work nights doesn't mean you don't have other chores during the day.
The Other Guest 1 year ago
I had friends who would call me in the middle of the afternoon (sleep time!) when I worked night shift. I tried unplugging the phone in my room, which led to my mom knocking incessantly on the door ::knock knock knock:: "Other Guest? You awake?" ::knock knock:: "You have a phone call." ::knock knock knock knock knock :: "Are you awake?" ::KNOCK KNOCKK KNOCK:: "You're wanted on the phone!!" No amount of asking her or my friends to stop did a bit of good. And yes, the temptation to call them back at 3am was strong.
#44
Janissary35680 1 year ago (edited)
When I get a new one I ditch the guard and use a kevlar kitchen glove instead.
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PismoBob 1 year ago
I lucked out back in the 70’s and only took manageable amount off my thumb.
Load More Replies... Lavern Defazio 1 year ago
I shudder when I see a meat slicer..I can just hear it starting up. Spinning sharp circular blade.
H Wiley 1 year ago
Wheeeng. Instant alert, even if i am on other side counter.
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PeepPeep the duck 1 year ago
Those peelers are way safer than the ‘housewife peeler’ (not my name but every kitchen I have worked in across Aus has chefs refer to those ones as that).
SleepSycho 11 months ago
I've cut myself on all of these, and witnessed a friend chop the tip of his finger off on a meat slicer, as well the agonizing days-long aftermath
#45
Otto Katz 1 year ago
plastic cutting boards are horrible, they hold bacteria, and microplastics end up in your food.
J J 1 year ago
Anything that doesn't dull your knife after 1 chop will leave micro particles.
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Leslie Victor 1 year ago
All cuttingboards are bacteria friendly, take your pick of the least sustainable options
Howl's sleeping castle 1 year ago
Once I used the bamboo/wooden one and ended up with a splinter. Back to plastic.
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Jonnathan Poirier 1 year ago
I have a massive wooden cutting board had it for a long time once in a while I sand it down and reseal it with food safe oils.
PeepPeep the duck 1 year ago
And it’s the red one too 😂 wouldn’t be so bad if it was the green or yellow. But blue and red in this condition is vomit inducing
#46
René Sauer 1 year ago
nobody said it yet? Right then: Actually 🤓 the rats name is remy, not ratatoullie
nine4t4 1 year ago
in years people will be correcting this like they do Frankenstein's monster now.
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#47
Santrikea 1 year ago
Yup. Lone day cook here...it's never fun when 10 big tables get rung in at the same time, and it's steady bills after that. It's even worse when you have a ton of prep to do still and dishes are piling up.
Load More Replies... Jonnathan Poirier 1 year ago
Used to loose my mind when working the grill and I was about to catch up with the orders and one of the waiters would come and add like six massive orders. I hated it.
#48
Toothless Feline 1 year ago
I hope to Ghod this is fake, because if it’s real, it’s the highest height of callousness I’ve seen all year.
StarCrossedFriday 1 year ago
It’s even worse when they add thing like ‘Tom would have wanted us to keep going for him!’
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Julie S 1 year ago
I worked in a cafe and me and a few others volunteered to go to another branch to work while the usual staff went to the funeral of one of their colleagues. Nobody should be told not to go to a funeral.
Kim Constantineau 1 year ago
Thank you for that. I am sure they appreciated that. Unfortunately, I have had that experience, too.
Load More Replies... Lace Neil 1 year ago
I believe this is real. My old manager refused to give me time off when my dad was dying and my mental health took a nose dive cuz "We are unable to cover your shifts". 🙄 Joke's on them tho, cuz I left, they had to give me a pay out due to discrimination against me and had to cover all my shifts over Christmas.
Michael Largey 1 year ago
The good news is that if this manager died he wouldn't be coming back either.
#49
Chips&FriedRice 1 year ago (edited)
It's like when I ordered a beetroot and pomegranate salad the other day, and there were probably only seven tiny pieces of beetroot in a bowl of 90% lettuce. AND I FOUND LITERALLY TWO POMEGRANATE SEEDS IN THE ENTIRE BLOODY THING
René Sauer 1 year ago
That´s the same as when you pick up a juice that says for example watermelon-strawberry flavor but on the ingredient list it´s like 70% apple juice with like 1% each of watermelon and strawberry juice in it 😂
Load More Replies... Puppy Dancing! 1 year ago
How hard is this to do. It's vegan not raw, and so many proteins available, but none in any vegan dishes. Calories are also easy, most pasta is vegan.
MushroomHead22 1 year ago
im sorry but are the fresh vegetables now good enough? that's about 5$ in tomatoes and about .78 cents of onion... that'll be 25.99$
#50
Belle 1 year ago
Not everyone was taught these things, 100% leave them but before that teach them better
Howl's sleeping castle 1 year ago
Avacados are a fairly new ingredient in my area. I had seen it only in travel shows. I learned how to cut it through YouTube
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Queeqec 1 year ago
I don't get that avocado hype anyway. The texture is aweful and its taste is close to non existing.
Katie Allen 1 year ago
everybody likes different stuff. I can't stand fried eggs but if somebody else wants to eat them go right ahead
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olaff 422 1 year ago
Everything is learned. When I used to be a chef, I would always assume people didn't know what they were doing until I knew they knew what they were doing. If they say, "yes," and do it wrong, that can lead to a lot of lost time and money. If they say, "no/run me throught it real quuck," we can fix things before they break.
Chips&FriedRice 1 year ago
WHY ARE THEY PEELING THE AVOCADO?!?! JUST CUT IT IN HALF AND SCOOP IT OUT
JK 1 year ago
Cut top to bottom around the pit. Twist to separate an slam the knife in the pit, twist to remove.
Load More Replies... Jonnathan Poirier 1 year ago (edited)
How bout you find out that they eat Avocados 🤮 I don't eat anything that looks like baby sh¡t
#52
#53
Jonni Schneider 1 year ago
Well yes. Removed because it's all gone. Sold out.
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#56
#57
Ron Man 1 year ago
Not sure what the problem is with this. It's a stuffed bell pepper. Nothing about that looks sad. I'd rather have the bell pepper than 2 tasteless slices of white bread made with bleached flour that has no nutritional value and 400 calories.
CurlyCucumber 1 year ago
I saw yesterday someone stuffed sandwich material between lettuce leaves. Someone called it hand sandwich
#59
Cosmos in your eyes 1 year ago
Haters gonna hate hate hate bakers gonna bake bake bake, I'm just going to shake shake shake, shake it off, shake it off!
René Sauer 1 year ago
get the green sh*t off the plate and cook the potatoes and I would eat it.
#61
Chips&FriedRice 1 year ago (edited)
It makes plenty of sense to go home hungry after working around food? It's not like you get to eat the food, why wouldn't they be hungry? I'd be way more hungry if I spent my day working with food that I couldn't eat than if I didn't work around food at all
Owen 1 year ago
You can totally eat the food. It's right there. And that's why I don't work in a kitchen anymore.
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Jane Jayne Jain Jeign Jein 1 year ago
Same way a bank teller is still poor at the end of a shift.
Richi Weiss 1 year ago
I usually got hungry after the omnipresent mixture of food smell is gone...
#66
#68
DavesNotHere 1 year ago
In my experience using cilantro, it CAN taste like soap if there's way too much. My wife made my salsa recipe, and I just eyeball how much cilantro I use. She used an entire bunch, where I use a little less than half that. We had to make more salsa to dilute it because the soap flavor made it inedible. Diluting it by half, and it was delightful. There's definitely a genetic component, but the amount also definitely plays a role.
Beak Hookage 1 year ago
I'm about as white as it gets and this mostly checks out - I think that c.rap tastes like squashed ants.
#71
Drakina Bites 1 year ago
The human brain considers going through a door way a good time to clear the most recent memory. I just repeat the thing I need to remember until I get it.
#73
PeepPeep the duck 1 year ago (edited)
The weirdest one I’ve had from Korea town in Perth is corn 🌽 (which was ok, just not for me) and prawn cracker flavour, not sure what the label said, but it tasted like frozen prawn crackers 😂 because I eat the red bean fish ones I assumed maybe the prawn image was something else
#76
PeepPeep the duck 1 year ago
I hate that I love the middle meat so much 😂 (peep doesn’t know ).
#77
justagirl 1 year ago
（steals all your chicken bones） and i like chewing on them.
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PeepPeep the duck 1 year ago (edited)
Haha yes. Some of my best memories, work till 11pm sometimes 1am, go clubbing and drinking (Broadbeach qld) sleep on the beach for an hour and roll back into work 10am. (We had a washing machine and dryer for tea towels and table clothes and we’d wash our work clothes etc).
#80
Ace 1 year ago
It's what we Brits picture when you talk about "Biscuits and gravy". See,, those rectangular things are biscuits, the thick brown liquid is gravy. Why you choose to use the same words for a scone/dumpling hybrid in a white sauce is beyond us.
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Matthew Savestheworld 1 year ago
There actually is an interesting history to why the biscuit meaning diverged on either side of the ocean.. Like so much American English it comes from sailing terms.. Ships biscuits were dry preserved bread that slowly the fluffy wonders of the American South, BUt biscuits that never made the voyage got to become sweet snacks.
Matthew Savestheworld 1 year ago
Side question. Is there no white gravy in the UK? Seems like there should be as a gravy loving people. surely they love the least healthy one
Ace 1 year ago
There's a whole range of sauces in most countries across the world. Gravy is fundamentally derived from meat juices (yes,, of course you can do veggie versions of it) and is brown in colour. Your 'white gravy' is just a basic white sauce like a bechamel. We have it in the UK, yes.. We just call it white sauce.
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Robert Millar 1 year ago
Does anybody on this thread understand that biscuit means "baked twice". That is why British biscuits are crunchy. They are mostly sweet, but there are many varieties of crackers. American biscuits are to be served mainly as a savoury dish, hence a nice salty gravy. And by the way, this was a joke. A bit feeble maybe, but a good picture.
Don't listen to me 1 year ago
Gravy is brown . It's made from meat juices. Anything white is called white sauce and can be a variety of things.
Puppy Dancing! 1 year ago
Can I just point out American biscuits are dense scones that are twice cooked, and twice cooked is where they get biscuits? 1. Bake them. 2. Heat them up and smother them in butter Or sauce or gravy
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Pencil 1 year ago
In every single one of these where the staff is getting upset because customers are ordering right before closing, the GM needs to be fired. Kitchens and dining rooms are NOT meant to close at the same time. Fix your f*****g schedule to serve both your staff and your customers.
Santrikea 1 year ago (edited)
They're referring to the kitchen close time.
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Channa 1 year ago
Why are you hiding that last post behind a paywall? Did AOL buy you out or something? I mean we're all shocked that AOL is still around, but really? This is dumb and rude. Been a bored panda-er for a decade or more. You should have at least grandfathered in the long term members
sari swick 1 year ago
Why do you put the "Bored Panda" on every post when they come from other public sites?
Major Harris 1 year ago
have worked in the wine industry since 1999. in california, at the winery where i worked, we had to stop pouring in the tasting room at 5:00. so, a customer comes in at 4:55, we politely told them that and gave them a free tasting for their inconvenience for next time in area. got a transfer after we were bought by a large corporation. in oregon? customer comes into the tasting room at 4:55 and would stay there till 6:00, have a full charcutier and tip VERY poorly!
Pencil 1 year ago
In every single one of these where the staff is getting upset because customers are ordering right before closing, the GM needs to be fired. Kitchens and dining rooms are NOT meant to close at the same time. Fix your f*****g schedule to serve both your staff and your customers.
Santrikea 1 year ago (edited)
They're referring to the kitchen close time.
Load More Replies... Channa 1 year ago
Why are you hiding that last post behind a paywall? Did AOL buy you out or something? I mean we're all shocked that AOL is still around, but really? This is dumb and rude. Been a bored panda-er for a decade or more. You should have at least grandfathered in the long term members
sari swick 1 year ago
Why do you put the "Bored Panda" on every post when they come from other public sites?
Major Harris 1 year ago
have worked in the wine industry since 1999. in california, at the winery where i worked, we had to stop pouring in the tasting room at 5:00. so, a customer comes in at 4:55, we politely told them that and gave them a free tasting for their inconvenience for next time in area. got a transfer after we were bought by a large corporation. in oregon? customer comes into the tasting room at 4:55 and would stay there till 6:00, have a full charcutier and tip VERY poorly!
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