While we sit back, relax and enjoy the slow-passing time at a restaurant table, slowly devouring a savory appetizer, impatiently dreaming of the meal we’re about to be served fresh straight from the kitchen, things can go wrong on the other side of the curtain. Although we’d like to think we are 100 percent sure of the restaurant’s quality, freshness, and hygiene—after all, it’s buzzing with people and you couldn’t trick them, right?—this is not always the case.
In fact, the restaurant industry and especially the very core of it—the holy kitchen—is notorious for keeping its secrets tight shut. The good and the bad ones. From reheated shrimp cocktail to restaurant staff having nicknames for regular customers, to a chef that cooks expensive meals 11 hours a day only to have dino nuggies at home.
Thanks to the subreddit “Kitchen Confidential,” there are a lot of stories to discover about the daily bread and butter of food industry professionals, so we selected the most interesting ones below. Scroll down and after you’re done, be sure to check out more kitchen confidential posts right here!
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Heard
So Many Orders, So Few Tips
Seems Accurate
There are many reasons why people love eating out. We like the fun of it, the change of place and atmosphere, the opportunity to see people and meet friends, to dress up and relax, forget about things back home or at work, treat ourselves, or simply save time. All are solid reasons just showing how much we all waited for the restaurants, eateries and cafes to open again after the worldwide lockdowns.
Having said that, we can't ignore the obvious—it’s getting pretty darn expensive to eat out. Restaurant prices have increased by 5.8% since the beginning of 2021, which is the highest 12-month increase since 1982. This is because groceries got more expensive this year, with the overall cost rising by 6.4%, which is the largest 12-month jump since 2008. The numbers are mind-blowing. Just think of it—the cost of beef has risen most, with a 20.9% jump. Overall, the Bureau of Labor Statistics reports that consumer price inflation for goods across the board has risen by 6.8%.
One Of My Employees Keeps This So Clean, He Did This After A 26k Saturday Night. Show My Guy Darian Some Love He Deserves It And Doesn’t Get Enough
I Don't Want That Ham If It's Been Processed, I'm Trying To Eat Healthier
Good Work, Tyler!
What does that mean to us? Well, eating nice and well is getting very costly. This applies to both restaurant meals and home dinners, and even breakfast plates. Especially if we’re talking about nutritious and well-balanced diets. It’s no secret that many people are convinced, probably more than ever, that eating cheap and healthy is impossible, and that healthy foods cost an arm and a leg.
To find out how true that is, Bored Panda spoke with Charlie Middleton, a lecturer in Nursing at the University of Dundee. Charlie has a broad area of interests including health inequalities, nutrition, and the early years of life.“One example is how certain foods are marketed as so-called 'superfoods' ( i.e. avocado) and are given higher price tags, but many very nutritious foods are actually very cheap,” she told us. “Another is the way researchers have measured the cost of food... Consider two bars of chocolate, one regular and one with less fat. If we use a price-per-calorie measurement, the lower-fat chocolate bar seems more expensive because it contains fewer calories.”
I’m With The Boomers On This
Not As Good As Some I've Seen, But It's Mine And I'm Proud
I Don't Disagree With This
However, the studies comparing prices per unit weight of food from the same food group reveal interesting results. “They show how healthy options are often cheaper—for example, if we think about a source of protein; 200 g of chickpeas versus 200 g of chicken breast. Chickpeas are often priced cheaper than a chicken breast.”
When asked what cheap and nutritious products we should all add to our grocery shopping bag, Charlie said that there are many things. “In general, plant-based products cost less than meat or fish, but tinned products can be cheap and nutritious options if these are a part of your diet. Vegetables in season are often cheaper than others. At this time of the year in the UK, root vegetables are very cheap and affordable. Dried red lentils (for example) are store cupboard ingredients that cost pence and can be kept for years. Frozen vegetables also keep for long periods and remain nutritious.”
I’m On My Last Few Days At The Industrial Bakery I Manage. Our 160qt Mixer, Pete, Broke Down So We Won’t Be Able To Use It. I Did The One Thing I’ve Been Dying To Do For Years Since He Arrived
Found On The Facebook
Just A Friendly Reminder That It's Ok To Quit Your Job
Some skeptics claim that cheap and healthy meals take ages to prepare and that’s their biggest disadvantage. But Charlie argues the opposite. “Lots of cheap and healthy foods can be cooked in minutes. Tinned tomatoes make a great base for a pasta sauce and cost a lot less than processed sauce. Add seasonal vegetables and legumes to increase the nutrition. Batch cooking for the week ahead, and freezing portions also saves time,” she concluded.
Flipping Burgers
Tried it once, now have constant anxiety when I hear the sound of cutlery lol
I Feel This
They’re Not Wrong
When I'm drunk, someones in trouble, because I'm 13.
Makes Me Sick
Jojo Pdx
She's Been With Me Ten Years, Through Four Head Chefs. Today, She Clicked Her Last Clack
Line Cooks - This Is Probably Old But It’s New To Me. A Friend Just Sent This My Way
Who Else ?
"The first 30years of his/her life a Hungarian tortures his/her stomach, the last 30years it tortures him/her." Source: my Hungarian aunt quoting a proverb of her motherland. (But maybe I forgot the correct numbers, could be 40yrs as well. Hungarian BPs: please correct me)
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Had a friend that went for sushi for the first time. When the order came to the table, he saw a bright green ball on the plate and though "Hey, Avocado!!" He popped it in his mouth. He said the sushi chef was slowly slicing cucumber, looking at him and waiting for it........
God I love spicy. But I like flavorful spicy, I'm not a huge fan of spicy just to be spicy.
We have a joke here, that is at indian restaurants, they ask you if you want it hot, medium or mild, and if you answer "for white people" and they give you extra mild.
Works at Thai restaurants too. Though my "for white people" order was once still too spicy for me to handle so perhaps I should start ordering "for babies"?
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One of the Thai places near me rates their spice levels 1-5. We ordered a level 5 once. Waiter looked at us, said "I'm not bringing you a 5. You can have a 3." We protested in vain. He brought us a level 3. That man saved our lives that night...now we order level 2 when we go there.
I'm a little old lady, and they never believe me that I can take the heat.
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Was in a Vegas breakfast/cocktail place where they did goldfish bowl sized cocktails. We'd ordered Bloody Mary's and eggs Florentine and I'm sat there shaking the hell out of this tiny bottle of tabasco trying to get this huge bowl vaguely spicy. All I can hear is sniggering behind me, turn round to a table of Australians, specifically 3 generations of one family peeing themselves laughing at me, eventually they start cheering me on it took about 5 minutes to get it spicy, just ridiculous.
Haha I swear at a Low Country boil this musta been the waiter and chef as I ate the hottest sauce and then dipped it in one of their other sauces too..... The waiter approached me when we were paying the check and looked around like he was bouta tell me a secret. Leaned in and told me about the Off Menu hot sauce.. He was like "we only tell people we think can handle it so we don't waste anything, but I havnt told anyone yet....... We really tell no one." I felt like a thug.
there's some people that are going to disappoint the hell out of these guys.
Just remember this folks: "What goes in hot, comes out hot".
I like spicy,but can't handle too much.I like to try though...but the next day is so much worse. I swear, I think I could torch through 3 inch plate steel with my butt.
I order extra spicy and it never is. One time they made my Arros con Pollo, extra spicy, it was obvious that they put Sambal Olek in it, probably about half a cup. It was delicious but if they were expecting a reaction, I keep a huge jug of that in my fridge and it probably constitutes 25% of my body mass by now 😆
Been here. Ordered extra spicy at the local Asian restaurant and noticed the staff "discreetly" watching me. It was perfection, so I gave them the thumbs up, and they relaxed with smiles.
Every time I go to this one Indian place I have a 5 minute debate with the waiter about extra spicy. They beg me not to get it, double check that I mean it, and I have to convince them I can handle the heat and promise them I will not be sending it back. Last month my husband sends me a review this place got from another customer who ordered the extra spicy and gave them one star because they said no one on Earth could eat that and the staff just did it to be mean. I lost it on that reviewer, they are exactly the reason why I have to provide video proof of me eating chili to get the level of heat that I want. If I order hot then it is always mild because I am white and I can't even blame them for doing that because every so many white people way overestimate their capacity for spice, feel the need to show off, and then when they can't handle it, it is always because the food is too hot for everyone. Drives me insane.
I go to the other extreme "Baby's first chilli" and not a Texan baby. Just enough to notice. Had chipotle sauce on steak and chips, my lips went numb and my nose ran.
My blond, blue-eyed 10 year old son ordered Chorizo and eggs at a very ethnic Mexican neighborhood diner. In broken English the server asks, "do you know what that is?" Son says, "yes." "What kind of tortillas?" Son, "Flour." Server nods and puts in our order. When the plates come out, the rest of the staff is crowded around the pass-thru window, waiting for the first bite. They were all so excited and proud for my little gringo boy! Nothing quite like an appreciative eater to satisfy the kitchen crew.
I learned when to say "extra spicy" and when not to. I went to this AWESOME Thai place and they actually had a 1-10 scale. I eat raw habaneros sliced up into my food and told the server that. She told me to "order a 4". I did exactly and HOLY MOLY that was spicy but amazingly full of taste. Asking the server is usually a great idea, especially when they probably can tell the kitchen exactly the right thing to make your mouth sing.
I go through a bottle of Tabasco a week, the only things I do not add hot sauces to are coffee and desserts, so I often get this kind of stares for the opposite reason - the stuff can not believe the level of hot and spicy I can eat with obvious enjoyment.
i wish i could do this with this one chick who orders extra spicy food on delivery who probs doesn't tip well bc her doordash drivers are always late.
My ex once ordered "yellow hot" at a Thai place. He ate it. He was crying, sweating, and hiccuping, but he ate every bite.
Love extra spicy but it can be a crap shoot. Once had the waiter fanning me in the face with a menu and another time being offered tea to quell the fire. All the while trying not to laugh on both our part.
A little whipped creme and cayenne in my coffee is so delicious. McCormick used to make the mixture with chocolate as a spice. It's to die for.
At a noodle take away they have 10 levels of 'HOT', starting with mild up to 'crazy Asian' hot.
I had some friends from Thailand that told me the Sambal Olek peppers for the spring rolls I just learned to make by trying to measure my handful of stuff compared to the tiny grandma's handful of stuff, was strawberry jam. The smoke coming out of my ears was something I can never forget. I think I made a sound like a steamboat or a locomotive. It's all a blur to me
Actually, I once saw a waiter in an Indian restaurant zip into the kitchen to return with a dish of vanilla ice cream after serving the customer the extra-hot he had ordered. That's called compassion and it cuts down on the number of life times you have to spend in the service industry.
It depends on the restaurant but my friend and me regularly ask for a chef's surprise, and when in spicy kitchens we ask for 'like your mother would cook'. We've never been disappointed.
After eating an extra spicy meal, she was hot to trot. To the bathroom
Me: shakes some pepper into your spiciest dish. Not hot enough guys. Them: Ready for ghost pepper chicken?
I notice if my food was once in the general vacinity of any spice with heat. One of my fave foods that's near impossible to eat is chilli con carne, no matter how mild. I still eat it, milk and banana on standby. Being a super taster is a frigging pain (in this case literally)
the cooks are watching the customer to see if he dies when he eats it.
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I made a loud complaint when I realized the restaurant did not mandate masks or social distancing while I waited there for my take out order. They retaliated by putting some crap in my order that made me very ill after I got home. This was when the pandemic first started. People have come to understand the need for PPE since then.
The Exact Moment I Realized This Is My Kitchen And My Menu! After Years Of Being Told To, I Pulled The Trigger And Dived All In
This One Stung A Little
Please Tell Us In Your Own Words
I Have Gone From Being Drunk In Kitchens, To Recovering Through Them. It’s Been A Wild Journey But I’m Extremely Proud Of Myself. To Anyone Struggling With Addiction, Just Know There Is Hope
Not an easy feat, especially working in the restaurant industry, I applaud your tenacity! I hope you are as healthy & happy as can be.
Strip Club Food Gets Hate But I Took Pride In Everything I Would Do. I Made The Brioche Bread, No Frozen Patties Either. Everything Was Fresh
Story Of The Year.. Every Year
Soup Du Jour
From Dishie, To “Prep B**ch” And Now I’m Officially On The Line! Can I Get A Heard For The New Promotion?
Saw This
Important Notice From My Friends Restaurant
Cook Expensive Meals For 10-11 Hours A Day, Come Home And Eat Dino Nuggies
20 Minutes Past Morning Arrival. Only Cook In The Building. Same 3 Have Called Out The Entire Week. Still Gonna Make Killer Food
I've Had This Saved For Over A Year. Finally A Sub That Will Appreciate It
Accurate
Head Chef Cutting Bread On The Same Spot. Finally Getting Through The Board
May This Person Find Their Special Pickle
I Need Cut Gloves Made Of Tomato Skin
Day 1 Of Our New Dishie, Bless His Innocent Soul
Our Sous Just Walked In
Does My Supplier Hate Me? We Ordered 150 Lbs Of Halibut For The Weekend, We Got One 152lb. Fish. I Wanted A Few Collars Man!
Talk About A Trial By Fire
Taco Bell™ Manager: Serve Spoiled Food Or Be Fired
A Local Bar In A Small Beach Tourist Town I Live At Made Merch Out Of Some Bad Reviews
I Want To Know, Who Was That Client And What Their Nickname?
Found out they call us The Really Nice Couple. I knew growing up was a mistake.
The Drain At My Job Has Been Clogged For A Week And We've Been Using The Bars Tiny Sink Plus Filling The Sink With Water And Then Emptying It To The Toilet With Buckets,for Full Freaking Week
How hard is it to unclog a sink, I'd have done it myself rather than carry all those buckets of water, would have been quicker!
Found On Instagram. I Love This Note Though And Thought You All Would Appreciate
No customer should have to make up the difference on how stingy a sh*tty employer is! That's blackmail! BREAK THE CYCLE!
You Know When The Burger Will Be Way Too Expensive
$16/Hr
Was Handed This Allergy List By A Customer. Things Went Downhill From There
Nfckff
Note: this post originally had 111 images. It’s been shortened to the top 50 images based on user votes.
If work environments would be less toxic people wouldn't flee their job to search for a better one. It is all a matter of how people are treated and paid. But unfortunately hire and fire plus exploitation is still the essence of capitalism in the US. And politicians won't change that as they get bribery from companies to keep the status quo.
Just knowing humans like that exist is frustrating. How we treat people matters and if it weren't for the horrible people in this world. The rest of us would be existing and thriving just fine.
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Was Concierge at a Country House Hotel, did one shift to cover for a sick KP, I’m not anywhere near being suitable for that job, I doff my cap to ‘em, I’m way too much of a lightweight! When I got tips from VIPs I always looked after the brigade, they could wreck a stay with one mistake, they regularly went above and beyond the call of duty. Tip your server and chip in an extra bit for the team who made it possible.
The DIRT. All I can see in these photos is disgustingly poor standards of hygiene in the kitchen, everywhere. I struggle to eat out because all I can think about is what is happening behind the scenes.
My fave is the Forensic Files where the guy was suspected of murder, wouldn't give a DNA sample and was cagey about leaving cigarette butts. Finally a cop followed him to a restaurant and grabbed a fork he'd eaten with. Now here's the kicker. They found his DNA and the DNA of the woman who USED THE FORK BEFORE HIM.
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Thanks for your information Please visit us at : https://uhamka.ac.id/
If work environments would be less toxic people wouldn't flee their job to search for a better one. It is all a matter of how people are treated and paid. But unfortunately hire and fire plus exploitation is still the essence of capitalism in the US. And politicians won't change that as they get bribery from companies to keep the status quo.
Just knowing humans like that exist is frustrating. How we treat people matters and if it weren't for the horrible people in this world. The rest of us would be existing and thriving just fine.
Load More Replies... Was Concierge at a Country House Hotel, did one shift to cover for a sick KP, I’m not anywhere near being suitable for that job, I doff my cap to ‘em, I’m way too much of a lightweight! When I got tips from VIPs I always looked after the brigade, they could wreck a stay with one mistake, they regularly went above and beyond the call of duty. Tip your server and chip in an extra bit for the team who made it possible.
The DIRT. All I can see in these photos is disgustingly poor standards of hygiene in the kitchen, everywhere. I struggle to eat out because all I can think about is what is happening behind the scenes.
My fave is the Forensic Files where the guy was suspected of murder, wouldn't give a DNA sample and was cagey about leaving cigarette butts. Finally a cop followed him to a restaurant and grabbed a fork he'd eaten with. Now here's the kicker. They found his DNA and the DNA of the woman who USED THE FORK BEFORE HIM.
Load More Replies... Thanks for your information Please visit us at : https://uhamka.ac.id/
