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50 Hilariously Frustrating Situations That Are A Norm In The Food Service Industry (New Pics)
Anyone who has ever had to work as a chef or server at a restaurant, fast-food place, or hotel knows just how tough things can get. Not only is the job itself often very stressful, with long hours and not enough recognition, but from time to time you also have to deal with rude customers and toxic managers.
‘Kitchen Confidential’ is a very popular online group that draws in hundreds of thousands of food service industry and hospitality workers from around the world. Today, we’re featuring some of their most honest and wittiest posts and photos about what it’s like to be in their shoes. Scroll down to check them out. All of this might feel very relatable to you…
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#1
I Had To Quit My Delivery Job Today Due To Depression, This Is How My Manager Responded
Greyling Streets 9 months ago
Multiply my upvote by a million! I never expected a positive post, yay
Sergio Bicerra 9 months ago
Offered to cover their shift, understood their frustration and feelings, kept an open door for working with them in the future... where do I sign?? Such impresive boss.
Crystalwitch60 9 months ago
Ikr and I take it that’s also in USA n that never happens there does it must be a wonderful place to work
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RELATED:
#2
Server Came Back And Said They Had A Guest Who Was Autistic And All They Wanted Was A Tower Of Grilled Cheese. I Was More Than Happy To Oblige
Crystalwitch60 9 months ago
I’m not autistic it I,ll still have what he’s having plz lmao
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Ezara Abdul 3 months ago
I'd cut into four squares and stack it up,5 slices of grilled cheese sandwich=20 storey tower,I'd use a wooden skewer to hold it uo in a prretty stack
#3
They're Ready
Jemima Bauer 9 months ago (edited)
Crank up the stereo and put on Johnny Cash singing Ring of Fire.
Bob Brooce 9 months ago
I had to check, but that appears to be the genuine Twitter account of the NEORSD.
Michelle C 9 months ago
Considering that some people don’t know or care about their limits when eating truly spicy, dairy-based, or gluten-containing foods, this isn’t surprising! 😏
Though failure rates can be hard to track, Investopedia reports that roughly a third (30%) of restaurants fail within the first year of opening. Meanwhile, based on the data from the National Restaurant Association, 80% of such establishments end up shuttering their doors within the first 5 years of operating.
The most important thing to consider before starting a new restaurant is the initial cost of purchasing it. Ideally, you should have far more money than just what you need to open the establishment. You may need to dip into your savings to sustain your operations until you start bringing in positive cash flow. And that means having a financial cushion that you can use to get through the tough times that may be ahead.
#4
I’m Still In Shock
Just Another Karen 9 months ago
if i'm fired, i'm fired. i won't work at all. unless you pay me a lot.
Jerusalem Cat Syndrome 8 months ago
"Would have". Modals (should, could, must) take "have", not "of". I wouldn't mention it, but it seems to happen more often. Like "payed"--when did that become a thing?!
Crystalwitch60 9 months ago
That would now make him self employed to do that work so no limit on what they wanna ask per hour hehehe quids in for fired one n karma for the ah boss !
Liz Butt 9 months ago
These days, there is no job security. Not like it used to be where you could have been in the same company all your working life. Those days are pretty well long gone.
Load More Replies... #5
I’m A Health Inspector (Sorry Everyone). This Restaurant Today Had A Walken Cooler
Remi (He/Him) 9 months ago
Dunno why op is saying sorry for being a health inspector. That's an extremely important job to keep both restaurant workers and the customers safe
Crystalwitch60 9 months ago
lmao cos NO ONE in hospitality likes them for obvious reasons like traffic wardens however down our Cotswolds village pub the one as goes there my kids tell me they work there well my eldest 23 does youngest did says their is nice always chats with the staff n this one on post clearly has a sense of humour n that’s RARE AS HENS TEETH lol
Load More Replies... LooseSeal's $10 Banana 9 months ago
It's...like a pantry...but it's...got cold...stuff... inside.
#6
I'm A Closing Server. I Love You. It's Gonna Be Stupid Hot Tomorrow. I Popped These In The Freezer Tonight For You. Thank You For All You Do
Kristin 9 months ago
My d*****s was sitting here trying to figure out what it spelled lmao 🤣 ya I'm not the brightest sometimes 🙃
Vampiresscrow 9 months ago
That is so nice of someone. I work in a kitchen and those can be life savers! Kudos to that person!
Crystalwitch60 9 months ago
I use them in summer here in uk yup it does get hot once in a blue moon lol for my dogs well good idea n what a lovely member of staff much appreciated totally
Some of the main start-up costs include things like finding a suitable space, leasing it, renovating it if needed, purchasing all the supplies you need to run the business, and paying the salaries of all your staff. Naturally, you’ll need to keep paying everyone good salaries on time; otherwise, you won’t have anyone in your corner anymore. You have to offer your staff stability and support, not excuses that you can’t make ends meet for timely payroll.
Your success as a restauranteur doesn’t just depend on all of your hard work (though that’s certainly a major factor). There’s a lot of luck involved, too. However, you can determine quite a lot of things that are going to impact your overall business and profit margins. You get to decide the location of the restaurant, the type of food you serve, the menu, who works at your business, the workplace culture, what the quality of the food and service will be like, etc.
#7
No Substations, No Exceptions
Huddo's sister 9 months ago
It amazes me how many posts there are on Bored Panda about customers who ordered things that weren't on the menu. Where I live, you can ask about things being removed but a lot of the time at least part is premade so they can't take things out (but good places will suggest what they can do to avoid allergens) and any additions/substitutions are limited.
brookeannsimmer 9 months ago
And I hear you, but in America it is almost always an option to add protein to a salad, so I don't think it was off the rails to ask if that was an option. And it doesn't sound like they were disrespectful about it, they asked, they were told no, and they moved on, that's great!
Load More Replies... Barbara Wilcock 9 months ago
I will await the downvotes. But in European restaurants please dont think you are still in America
Petra Peitsch 9 months ago
This. I'm already freaking out about the summer-tourist season. We are a business hotel, thankfully very few tourists are coming through the year, but in June-July-August, they are popping up. I hate them with a passion. Don't misunderstand, if you want some side-dish repleced by another, what IS ON THE MENÜ, than no problem. You can have your steak with a small salad and more grilled-veggies, instead of french fries a bit of grilled veggies. But, NO! If it's penne on the menü, I don't give a flying f.ck, that your precious princess is eating just spaghetti We don't even have spaghetti in the house, so what abou justt f.ck off? Especially 10 minutes before kitchen's closing time.
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Heras buddy 9 months ago
For some reason Americans love to create their own unique menu items. Never mind that there are 50 items on the menu.
Rick Murray 9 months ago
I, a Brit, once got chewed out by a French waiter for wanting my beef cooked so it was just slightly red in the middle, which I had to describe as France has many words for barely warm, and anything more than that is considered overcooked. Dude, you might like your beef to still have a pulse, but us heathen Brits, we've discovered fire. And we've also discovered the joys of the Maillard Reaction, a magical thing that happens when food is exposed to fire. The Frenchies, they ought to try it sometime. 😉
Paul Jayne 6 months ago
Haha. I was in Rome and my friend ordered pasta with octopus/squid/calamari (not sure which). No probs so far. Then she asked for parmesan cheese. The server was mortified 'cos apparently that is simply "not a thing" with the seafood.
Peeka_Mimi 9 months ago
There's a restaurant in Denver called Charlie Browns they serve the best Greek salad with chicken. The owner is Greek. But what do I know?
Anna Ka 4 months ago
Maybe they serve it that way cause they needed to adjust ;)
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Jrog 9 months ago
A Cesar Salad is a precise recipe, with chicken. No prawn. No salmon. Call it something else.
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LakotaWolf (she/her) 9 months ago
Are you serious? "The Caesar salad was created on July 4, 1924, by Caesar Cardini at Caesar's in Tijuana, Mexico, when the kitchen was overwhelmed and short on ingredients." It's not GREEK. It was created by an Italian chef working at a restaurant in Mexico. The salad was not named after Julius Caesar the emperor. Who was emperor of ROME, by the way, NOT GREECE. Greece wasn't even CALLED "Greece" when the Romans conquered it - the natives called it "Hellas". After the conquest, it was called the Roman province of "Achaea". So "Greece" didn't even EXIST when Julius Caesar was emperor. caesar-67c...e1-png.jpg 
#8
When Your Job Bails You Out Of Jail Because They Are Short Handed
Kristin 9 months ago
This literally happened to my husband lol we got into a minor accident and of course cops were called. Anyways, he ended up having a warrant for a traffic violation (ridiculous) so I don't know about other states but here in colorado bail stops at 11pm and I was trying to get him out so I called his boss and he gave me the money to bail him cause a load needing to go out. My husband is a OTR driver for since like 96'. Just made me laugh that they bailed him out instead of finding another driver to hail the load lol
#9
Flipping Burgers
Heras buddy 9 months ago
Most people really don't know what multi-tasking is. A line cook does it all day everyday.
helloit'sme 9 months ago
I would probably get fired on my first day on the job, I'm amazed how they are able to manage so many things all at once
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🇺🇦 TribbleThinking 9 months ago
I've never demeaned catering staff, and yes, I would be in that 90% to die.
Lena Flising 6 months ago
I flipped burgers in my youth. Then got a "real job". Banking crisis happened in 2008-2009, and I lost my "real job". The woman at the job center saw that I had worked in fast food, and asked if I could do that again? I just laughed and said "I'm WAY too old for that now". She didn't bring it up again. Maybe my knee-jerk reaction told her that I knew what I was talking about. It wasn't "No I don't want to", but "No, they don't want me".
Jackie Lulu 9 months ago
For a few years, I worked at the Renaissance Fair grilling steaks . In September, it could still be 90 degrees out there, so imagine what it was like in the booth slaving over a fiery grill. I did it for the fun of being at the fair, and spent all my earnings on Renaissance c**p. In retrospect, I should have had my head examined instead.
Uncle Schmickle 8 months ago
That would be a derogatory statement in the UK " Flipping burger ! " Ha, ha.
Gracie Mae 8 months ago
never flipped burgers, but mixed a LOT of beef for Bell Beefers, Encheritos, & Toastadas--IYKYK
According to Investopedia, some ways to control your expenses and drive more business involve buying secondhand equipment and utensils, good marketing (social media, word-of-mouth, etc.), and using energy-saving lights. Your biggest expenses are likely to be the cost of food and labor. A qualified manager with lots of experience can be a good investment if they have a good eye for keeping food costs down (e.g., by preventing as much food waste as they can) and are good at employee scheduling and hiring.
Celeb chefs aside, restaurant profit margins tend to fall in the range of somewhere between 0% to 15%, with an average between 3% to 5%. So, every decision you make can make or break these already razor-thin profit margins.
#10
A Miracle Happened Today
Glen Ellyn 9 months ago
I hope the servers and backhouse workers actually received their tips!
Bryn 9 months ago
Same. I've seen horror stories of greedy mangaers trying to steal tips ):
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Gavin Johnson 9 months ago
Used to run big weddings and I’d often be tipped by the guests for the whole team front and back of house.. Large tips weren’t uncommon, occasionally into high hundreds, I had an agreement with Chef that I’d split them evenly and I’d make sure everyone from waiter to kitchen porter to chef to my own porters who set up and broke down the wedding got their share. If the tip was too small to split then we’d either save them up or there would be a drink for them at the end of service. Even though in the U.K. we don’t have quite the same tipping culture it’s always appreciated when guests acknowledge great service and FOH need BOH to make the system work.
Crystalwitch60 9 months ago
In the pub where I live in a Cotswolds village any tips are evenly split with kitchen staff to , n when I ran pubs n restaurants I would make sure the same happened only fair !
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PhaseWitFact 9 months ago
Now, if only the greedy business owners could pay their own staff and give their own staff bonuses like other business. If you own a business and can't afford to pay your own staff without making your customers do it THEN you do NOT have a viable business and you are basically enslaving your staff. This is why I do not eat at restaurants any more, I'm not paying your staff for you.
Crystalwitch60 9 months ago
Felt over it ah ! a lotta places like one my 23 yr old works in ok it’s in the Cotswolds lol small village very busy pub/ restaurant/ b n b pay extremely well tips are not making up wages ITS A BLOODY BONSU FOR A JOB WELL DONE you uneducated t**t ! N I’ve worked in hospitality since I was 16 I’m now 60 disabled but it was the same back then to well here in uk it is so can it
Load More Replies... Uncle Schmickle 8 months ago
Crikey, someone has more money than sense. It's very generous, but the customer is making up wages the employer SHOULD be paying.. The dreaded tipping culture in the USA.
#11
Gob-Smacked
April Pickett 9 months ago
I wish there was a way to educate these babies about correct behavior and consideration of others. They are so self-centered, telling people to move because they are filming, asking for free stuff/lodging/restaurant dinners, etc. because they have ##### followers and can help your business. They suck.
Sergio Bicerra 9 months ago
Gonto youtube and search for 'No le estes tomando foto a tu huevada', about people ruining peoples food photos
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Polly Fukuhara 9 months ago
I do think sauces should be on the side, tho. What if the customer only wants a little bit?
Lady Eowyn 9 months ago
These influencers shouldn't be catered to. They are a pox on humanity.
Rick Murray 9 months ago
The reason was stupid but the premise is sound. Maybe places should ask if one prefers the sauce on or beside. I'd very much prefer beside, but I don't think it would occur to me to be so rude as to send them back unless there was an actual problem (like raw/burnt, wrong sauce, whatever).
Joshua David 9 months ago
The real question is who's going to even watch that §hit in first place?
Bob Brooce 9 months ago
If you're to stupid to ask for it on the side" and it doesn't come on the side because that's not how they normally do it they should tell you to pound sand.
#12
Turn Around And My Buddy Is Moving Tomatoes, Guy Didn’t Spill A Drop
Ms.GB 9 months ago
Holy 💩, I just thought that container had a red lid at first!
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Rick Murray 9 months ago
That is some next level balance. If you asked me to do it, five minutes later all you'd need is some tape that says "POLICE LINE DO NOT CROSS".
The hospitality industry, which is a subsection of the service industry, is very broad and varied. It includes areas like food and beverage services, tourism, theme parks, event planning, hotels, restaurants, nightclubs, and bars, on top of sports, wellness, and entertainment. But broadly speaking, what unites most people working in this industry is that they provide a service to customers.
#13
How It Feels To Make The Big Soup
Dee Rutherford 9 months ago
It’s is the poem it’s from. IMG_3287-6...1-jpeg.jpg 
#14
What My Coworker Considers Clean vs. What I Consider Clean
Rick Murray 9 months ago
Same, my friend, same. And my coworker thinks I'm "slow" because I don't halfarse everything. 😪
#15
Saw This
Dave In MD 9 months ago
Cute but taxes are not theft. This person drove there on a road that was paid for by taxes, if they have fire in their house they will expect the fire department to show up, guess how that is paid for. If they call 911 the police will show up, guess how that is paid for. I could go on but you get the idea.
Michael Largey 9 months ago
"Taxes are the price we pay for civilization." - Nero Wolfe
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Beth Wheeler 9 months ago
It was ridiculous when the they started taxing people's tips. Yeah they get crappy pay because is state minimum wage is really bad and already taxed.
Cydney Golden 9 months ago
Also, not reporting tips as wages lowers your social security assuming it exists in the future.
Ray Ceeya (RayCeeYa) 9 months ago
Worked in service for years and the number of servers who declared cash tips is exactly ZERO. They can automatically tax Credit and Debit tips because... computers, but cash tips are impossible to tax.
Regina Holt 9 months ago
I've done this. Sometimes, when it is crazy busy and service is still good,the get a bonus.
fly on the wall 9 months ago
Peanuts for the peons, slabs of steak for the rich. Pay the servers a living wage, don't make them beg for alms
Load More Replies...Owning and running a restaurant might sound like a dream come true, and many people hope to open one someday. However, from a practical, entrepreneurial, managerial, and financial point of view, it can be a massive challenge. If you don’t have any experience running a business, or if you’re super unlucky, your restaurant can fail, and you may have to declare bankruptcy.
#16
Might Be A Repost. Found On The Facebook
Rob D 9 months ago
Any good bar tender knows the customer wants a blended pina colada, rather than just shaken; it's not an unreasonable request.
Jrog 9 months ago (edited)
Exactly. it just means "blend this s**t mercilessly until all the ice is gone". (btw, shaken pina is an abomination. The actual IBA recipe calls for blending it)
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Crystalwitch60 9 months ago
Jessica learn to do your job right love this just makes you like thick as s**t ! from one as has worked in pubs run them n clubs br work since I was 16 till 13 yr ago n im now 60 lol us trained bar staff now what they mean your stupid c**p on it is just pointless ! you wouldn’t last 5 mins in any pub in uk I can tell you lmao
LakotaWolf (she/her) 9 months ago
You're a really mean person. You're insulting and demeaning someone who may have been new to the job and had no idea how to make it "extra creamy". Or maybe Jessica knows the bartender well, and they both have good senses of humor, so she wrote this on the ticket as a JOKE, and not as literal/serious. Aren't you a "white witch" who claims you're a "good" witch? You've literally said in a comment "I’m a white witch I’m not allowed to do bad" - isn't calling someone "thick as sh!t" pretty bad?
Load More Replies... #17
She's Been With Me Ten Years, Through Four Head Chefs. Today, She Clicked Her Last Clack
LakotaWolf (she/her) 9 months ago
I feel sad too! I have beloved possessions - even things as commonplace as cooking utensils/plates/drinking glasses - and I mourn when they break!
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Pirate Luxe 9 months ago
I have two short tongs, Maria and Manuela.. one is always in my hand, I've had them both for 15+ years!
#18
After All These Years I Didnt Know This
Heffalump 9 months ago
And to encourage people to drive places on their tires.
Load More Replies... Huddo's sister 9 months ago
That way you use your tyres driving to places to eat and might have to replace them sooner :)
Ron Man 9 months ago
Michelin stars are a scam. A city has to pay Michelin to come to their city and the city picks restaurants for them to review. At least one of them will get a star. My city has famous restaurants and a famous food festival that people from all over the globe come to. But my city won't pay Michelin a dime so there are no Michelin restaurants here.
Just Another Karen 9 months ago
i think of restaurants where i can eat from a tire, not a plate
So, while nobody’s trying to dissuade you from following your dreams of making it big in the food industry, you should put a ton of effort into market research, create a solid business plan, and have people on your team whom you can trust. Even the best entrepreneur can’t be everywhere at once, 24/7. You need competent, well-trained, motivated managers and staff to whom you can delegate your tasks.
#19
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!
Michael Largey 9 months ago
I thought they included a banana just for the halibut.
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Craig Reynolds 6 months ago
This weekend's special is fish tacos and poke bowls. Buy one, get a second one 1/2 off the regular menu price. Also, try our new one-time appetizer special—the 6" barbecue halibut pizza. Make it a trifecta of goodness and order all 3 for an additional 10% off.
Janissary35680 9 months ago
If you clean and gut it you'll certainly end up with less than 150 lbs.
Petra Peitsch 9 months ago
It sucks, when you don't specify in your order, if you wanna have it kitchen-ready.
#20
When I’m Mad Sometimes I Write Secret Swear Words Inside People’s Fancy Grilled Cheeses
Tilly’syellowsnowman 9 months ago
OH NO! Where are the censor fairies on this horrible, amazing profanity??? 😱
Rick Murray 9 months ago
I'm the sort of person that disassembles meals to eat the parts separately. So I'd probably notice this.
#21
How My Italian Chef Responded Before Seeing I Dropped The Bomb My Grandma Had Cancer😭
Joshua David 9 months ago
As a gay man, I cant ever recall joking that someone may be straight. Not one time.
A big part of motivation and loyalty comes down to the relationships you forge with your employees. First of all, you’ve got to get the basics right. That means offering a competitive salary, time off, proper training, room for personal and professional growth, healthcare, etc. On top of that, you want to ensure that you and your managers genuinely support your workers. Faking empathy won’t cut it here. If you want to avoid burnout, exhaustion, and demotivation, you’ve got to offer good work-life balance, actively listen to everyone’s problems, and give them a voice.
#22
Was Talking To Some Chef Friends About My Fat Cat And Showed Them This Picture. They Thought It Was A Half Hotel Pan…it’s A Full Hotel Pan. My Cat Fills A Full 6inch Hotel Pan
Greyling Streets 9 months ago
I would never downvote a cat, but I’d like to verbally downvote allowing a cat to be this overweight. Just as a PSA. Not good for kitty.
Peeka_Mimi 9 months ago
Yeah my rescue dog arrived chonky. He was getting the same food and same exercise as the other 3 dogs, they're in great shape. My chonk however has gotten bigger. It's got to be his genetics. He is now on expensive weight management food. I hope it works.
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Ann Kapoxeet 9 months ago
The number of people who feel like it's their moral duty to educate us on overweight cats is insane. Who turned you into the fat cat police? Do you honestly think people are feeding their cats lasagna or something?
Anna Boes 9 months ago
No, you're right, no one here is the cat-police or thinking people would intentionally feed their pets unhealthily. But being online a lot, you can see a loooooot of pictures and videos of way overfed pets, accompanied by jokes, laughter and 'isn't he cute?' But pets rely on us. We are their only source of survival, in a lot of cases. They are the ones wuth hurting joints, diabetes, kidney issues that require them to constantly be stressed by being caught, held and poked with a needle or have pills shoved down their throat. They can't know better, they can't choose. Everyone can have an overweight pet due to no fault of their own, because of genetics, illnesses or bad advice for food and play, and a lot of people do everything they can to keep their pets healthy and help them as lovingly as possible when they aren't. But loads of people don't take their pets weight seriously. So people here try to advocate.
Load More Replies... Craig Reynolds 6 months ago
Stop leaving kibble out 24/7, and the problem will slowly resolve itself.
Gracie Mae 8 months ago
I'm guessing that unless the cat already has medical issues, this one is on the owner. Overweight pets have a shorter lifespan, just like people!
#23
Im A Private School Chef And I Love It
Marlowe Fitzpatrik 9 months ago
This makes me sad. I mean, the sandwich looks fantastic and I'm happy that the pupils get to have such nice meals. On the other hand, I remember the pictures of other school-lunches on BP and the difference just makes me sad.
Craig Reynolds 6 months ago
Wow! I wish my school lunches were anywhere near this good. The best I could hope for was Friday pizza day. Screenshot...62-png.jpg 
#24
The Way The New Guy Labeled This Box
Otto Katz 9 months ago
I worked in a lab 30 years. It's a perfectly cromulent way to label boxes.
April Pickett 9 months ago
It is practical, you know what is in the box, the size, the shape, there is no doubt about it.
Liz Butt 9 months ago
But very hard to stack if you have a lot of them. Easier just to draw a picture and write what it is I would have thought.
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liam newton-harding 9 months ago
Manufacturing shops will often label storage shelves/bins like this. Easy to see just what, and where.
Janissary35680 9 months ago
I worked as a school-supplies warehouse order-filler during the summer in HS and college. We used to do something like that on bins and boxes of some kinds of stock.
Employees are big fans of autonomy, purposeful work, and growth. So, if you end up micromanaging your entire team, distrust everyone and anyone, and offer no raises or career opportunities, you shouldn’t be surprised if your team is demotivated and looking for better jobs. In the long term, you want to find a business approach that offers sustainable growth and authentically leads to a loyal workforce. Not only is it the right thing to do, but it’s also far cheaper than having to constantly hire and train new people to replace those who have left in anger.
#25
Gm Told Me Cracking A Double Egg Means I Knocked Someone Up, And Brother I'm Shakin In My Nonslip Clogs
Ray Ceeya (RayCeeYa) 9 months ago
Is that a thing? you can just buy double yolks?
Load More Replies... Huddo's sister 9 months ago
I have heard mentioned here before that some cartons are sold as double yolks
Gracie Mae 8 months ago
Regular use of birth control would lessen even having to worry about that...
helloit'sme 9 months ago
yep, here in the Netherlands we have a grocery delivery service (crisp) where you can order double yolk. the eggs come from an organic farm that employs people with disabilities
Pa 9 months ago
This reminds me of a BP post where certain men call women "females" which is kind of weird. But, in your case, I'm guessing you want to clarify that you've never impregnated a female of any species. Glad to hear it. Keep that up.
Load More Replies... #26
Love The Honesty
Roni Stone 9 months ago
Sometimes people do stupid things at the wrong time and it really is okay. Good boss.
Anon822209 9 months ago
Treat employees with respect and a little grace, and they will be better employees for it.
Anon822209 9 months ago
Also, hallucinating people near sharp kitchen knives is gonna be a bad time. Best to cut your losses and let that guy stay home.
Load More Replies... Ray Ceeya (RayCeeYa) 9 months ago
Me and some friends and coworkers were doing acid one night. One of us had to work in the morning and the rest were nightshift. The sun starts rising and he's like "Oh s**t I have to get to work!" He takes two more hits to stay awake, and heads out. Dude spent two hours polishing windows.
McKenzy Flores 9 months ago
I hope you don’t work an important job. Calling in or getting high both seem irresponsible
#27
This Is A Real Knife That Is Used By The Fish Cutter At My Current Job. He's Been Using It For 35 Years
Originally created nearly a decade and a half ago, the ‘Kitchen Confidential’ community has grown by leaps and bounds over the years. It has grown to become a second home to a whopping 839k internet users from all around the world. These members are both people who have worked in the food service industry—from cooks and service staff to managers and business owners—as well as those who are merely curious about the daily challenges these workers face.
Have you ever worked at a restaurant, hotel, cafe, or anywhere else in the hospitality industry? What were some of the biggest pros and cons of the job? What were the managers and owners like? Let us know in the comments.
#28
When I Was A Baker, Someone Left A Loaf Of Bread In The Oven, Which They Also Left On Overnight
Glen Ellyn 9 months ago
Looks like...lava from the current volcanic eruption wherever. Hawaii is it??
April Pickett 9 months ago
and Italy, Iceland, and the Indonesian Islands.
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Michelle C 9 months ago
I’m genuinely surprised the restaurant didn’t catch on fire from an oven fire!
Tropical Tarot 9 months ago
I haven't seen that in years. I think I will watch it tonight. Thanks.
Load More Replies... Dave Platt 9 months ago
"Thought by now you'd realize, there ain't no way to hide you're carbonized."
Janissary35680 9 months ago
How long have you been lyin' in wait to use that?😀
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#29
Worst Spill I’ve Had To Date
Glen Ellyn 9 months ago
Good grief! I should hope this is the worst. It's the Mount Vesuvius of spills. ⛰️💥
Petra Peitsch 9 months ago
That's about 5 different sauces. What the f.ck did she done to drop them all together in a Pollock-style?
Load More Replies... Rick Murray 9 months ago
Not so long ago a woman was pushing a big wheeled metal tub (not unlike the one being used by the person above with the tinfoil witch hat, but on wheels). She wasn't paying attention and ran into a palette on the floor (which was supposed to be there, it had the baking trays they were using stacked on it). About a hundred litres of quite warm caramel poured across the floor. The cold floor. Which made the caramel solidify. In a heartbeat not only had she lost good knows how much product, and put production back hours because it had to be remade, but it was an absolute sh!tshow to try to clean up. In the end they used the freezer shovel (for deicing) and a stiff broom to cut a way through, and left the rest for the night cleaners who I'm sure were very appreciative. So, just remember, whatever you might drop on the kitchen floor, it could always be worse.
Liz Butt 9 months ago
I'd say this is the time to say OMFG!!!!! I really feel for this person. I do remember once though, when my husband was REALLY sick. It came out from both ends. He was sitting on the toilet with diarrhea and spewing at the same time. Worst I've ever seen it. I had to clean up the spew off of the floor. I blanked out my mind and didn't think about what I was doing because it had to be done so I just did it. Most horrendous experience I've ever had.
Heras buddy 9 months ago
Worst spill, Having someone not put the lid on tight on a bucket of Feta cheese. Then spilling it on yourself with no change of clothes and 8 hours left in your shift.
#30
Made A Guy A Burger. He Wanted A Picture Of Me And My Ukulele. But He Also Wanted The Burger In The Photo. This Is My Job
Greyling Streets 9 months ago
It’s nice just knowing that this guy is actually living the dream, if even just for this moment!
#31
Day 1 Of Our New Dishie, Bless His Innocent Soul
ndkatis 9 months ago
those cooks are untrained aholes. There should never, ever, ever, ever be kitchen knives in that mix. those two bread kives could get you a beating in many kitchens.
Ray Ceeya (RayCeeYa) 9 months ago
I was working this one place about three years ago and after clearing the pit at the end of the night I reached into the dish sink to pull the plug and I feel something. One of our prep cooks left not one but TWO knives in the bottom of the dish sink. He didn't last long. D**n maricle nobody got hurt.
Load More Replies... Vampiresscrow 9 months ago
I had a kid come in greener than green. We asked him to do some dishes for us. He put a single pot in the dishwasher right side up. Oh boy. He's gonna take some training. He is now an excellent worker and has become fairly knowledgeable about the production of food.
Anna Boes 9 months ago
That's kind, really. I had the kitchen assistant show me how to use the dishwasher, and she was really unhappy about that waste of her time. Not a secret, I didn't last long.
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Bozimandeus 9 months ago
The dishwasher took time to organize the silverware. Something that never happens because it's usually too busy.
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Rob D 9 months ago (edited)
TBH, when you know you know. No way he lasted.
Load More Replies... Rob D 9 months ago (edited)
This will not be popular. But whoever did this isn't going to last. Period. That's a rack for a commercial dishwasher. Designed to dump a f**k load in, give a spray, and send through. Still dirty? Shake it up, send through again. Them sorted and sent through in a silverware rack that holds them in cups. The dude hired to do dishes is going to be too slow to last, even if someone tells him how to do it properly. And mixing in sharps will not make friends.
Anon822209 9 months ago
That... that was the point of the picture. That's why it was funny.
Load More Replies... #32
Love Cooking, Hate People
Bozimandeus 9 months ago
I've worked in restaurants for 8 years, this is the most true thing here.
Weasel Wise 9 months ago
This is especially my Sunday mornings. When the first order goes into the kitchen, like clockwork, "Jesus Fukcing Christ!"
Load More Replies... Petra Peitsch 9 months ago
NO is a perfectly good answer. There is no order for items, what aren't on the menü. I can vary your sides giving you another kind of potato-dish, or salad instead of potato or grilled veggies. If they are on the menü. If not, you have 0 chance. Go to grocery store, shop and cook for yourself.
#33
Ok Reddit, I Want To Know, Who Was That Client And What Their Nickname?
Shortstuff 9 months ago
We used to regularly go to a Thai restaurant. We were in the supermarket, and the Thai chef was walking towards us and called out... "hi, Mr Extra Hot".
Nuku Nyara 9 months ago
We have nicknames for hotel and casino guests as well 🤣🤣🤣. The hotel guest's nicknames are usually better 🤣👍
Jemima Bauer 9 months ago
One very special customer had two nicknames, and was called both Sasquatch and Shirt Guy. He was a chubby guy who’d come in with a too-small shirt, but that wasn’t the gross part. We had him on camera going past the hot bar loading up his plate with bare hands.
#34
How Do You Stab Your Tickets?
#35
Heard We Were Posting Live Fire Grills, Here’s My Battle Station
April Pickett 9 months ago
Did they give you a heat-resistant jacket/pants and a nice fan on full blast?
#36
If You're Having A Bad Morning. I Just Spilled 4l Of Extra Reduced Down Lobster Stock We Badly Needed. And It Was The First Thing I Touched. It'll Be Alright Folks!
Jemima Bauer 9 months ago
You’d be amazed at the range on the hose sprayer in the dish pit. I could spray that off from 15 feet away.
WindySwede 9 months ago
Just put his clothes in water and start reducing again... 😅
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Petra Peitsch 9 months ago (edited)
Where did you let your safety shoes? And why are you wearing different socks? Also, no, you won't be alright as soon as your Chef arrives. That sh.it takes 1 day to make.
Gracie Mae 8 months ago
doesn't anyone wear matching socks any more? (and i bet he has another set just like them at home)
April Pickett 9 months ago
I don't think he's wearing 4 liters of stock. Someone must've seen what was happening and rescued the stock
#37
Every Workplace Needs To Hear This Sound Advice
Rick Murray 9 months ago
It's a fancy way of saying "I am displeased that you slackers never did the thing that I didn't ask for but most definitely needed done already".
Dragons Exist 9 months ago
That sounds nothing like AI, because AI can at least speak English properly
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Craig Reynolds 6 months ago
After my seizure clears, I'll just sit a while pondering how they managed to do that and not misspell a single word or miss any capitalizations where needed!
Dawnieangel76 8 months ago
I'm more concerned about the people who know EXACTLY what this means.....
#38
Fire Inspector Accidentally Set Off My Ansul System
Jonathan K 9 months ago
Ansul is the fire extinguisher system kitchens have to put out grease fires.
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Janissary35680 9 months ago
In a situation like this, who is liable for the damage and losses?
Sandra Morison 9 months ago
it means fire retardant powder covers everythingthat uses grease/oil and gets into and onto everything in kitchen Nighmare
Heras buddy 9 months ago
It's a fire suppression system. Everything in the picture needs to be thrown out. Any food around will have to be trashed. Then Everything will need to be cleaned. Restaurant is closed for the day.
Vampiresscrow 9 months ago
I would expect that a**hat to stay and help clean it up. Your mess, you can help clean. Enough said.
#39
Finally Got One!
Petra Peitsch 9 months ago
Yap. I can't guarantee, that in an evening rush every surface will be free from any kind of pepper. Not to speak about "Spices", what are a no way to guarantee in a kitchen, which is all about spices. My guy, don't eat out at all, and cook/bake everything at home, because free-from-species can't no business guarantee for you. Not just restaurants, but bakeries and pastry shops too.
Load More Replies... Weasel Wise 9 months ago
🙄🙄🙄 When I managed a sushi & teppanyaki restaurant, we had a "severely allergic" gluten allergy person. They would make a big fuss every single time...then drink multiple bowls of gluteny miso soup because, "Oh no. The miso is okay though." Mind you, my server who had celiacs disease would get rashes and welts if the miso splashed her a little while pouring it...but for the "severely allergic", ingesting multiple bowls was no problem. 😡
Liz Butt 9 months ago
Obviously Not allergic. I am allergic to eggs on their own. I am allergic to the white. But I can eat them when they are in cakes and mixed with other things. My mouth swells up like a balloon and my throat closes. It happens with a lot of people who are asthmatic.
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Huddo's sister 9 months ago
Having a lot of allergies, I can understand both sides of this. It makes sense to have clear written instructions to avoid problems, but if this is your allergy (I'm not making a judgement on whether this is a legitimate allergy or not) it makes sense to just order something that will have none of that in the first place. You speak to the server, if they are confident (or have spoken to chef) what you order is fine, you make a judgement call whether to trust them. If you don't, then you don't eat there. The onus is on you, unless you have been told the whole place is free of the allergen completely in the first place. I have both allergies and intolerances and I decide what to eat based on them having no allergens, and whether I can put up with the intolerance in many places, as there is rarely anything on offer that has none. Sometimes I can ask for things like onion or garlic to be omitted, but often they are part of a premade element so can't be.
Huddo's sister 9 months ago
I rarely eat out or buy premade meals because of my issues, but sometimes you have to eat out, like for someone's birthday, and just hope for there being at least one thing you can eat.
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brookeannsimmer 9 months ago
This is a situation where you bring your own prepared food and explain your needs to your server, not request that the chefs deep clean the kitchen once you arrive
Weasel Wise 9 months ago (edited)
No, you don't. You eat at home. US health code won't allow guests to bring outside food into a restaurant cuz the food consumed on that property is the responsibility of the business. Regardless, who is so incredibly rude that they go to a food establishment and tries to bring their food?!?!
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#40
Co-Worker Boiling Water In Deep Fryer
Ray Ceeya (RayCeeYa) 9 months ago
OMG yeah. Sizzle, crackle, kaboom. You ever seen the Mythbusters episode where they drop a frozen turkey directly in the frier? It's not a pretty sight.
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#41
Rip
Luke Branwen 9 months ago
The employer, I reckon. Kai must be extremely happy.
Load More Replies... Craig Reynolds 6 months ago
When you have reached your Karen customer limit and have no Fµ℃ks left to give about the job...
#42
Manager States That Dull Knives Are Safer Than Sharp Knives
Michelle C 9 months ago
That manager is completely wrong. Sharp knives won’t necessarily get stuck on skin the way dull knives will, among other reasons that the manager is sorely mistaken.
Paulina 4 months ago
While it's funny, it's also misleading. This is not the cutting edge of that knife. You see that little bit of the handle visible at the top? You can see there that metal extend a bit more to the left, further than the plastic of the handle. This is not how the top of the knife is made - it's always flush with the handle. The cutting edge though? More often than not it's wider than the handle.
#43
Chef Is Trying To Convince Me This Is Medium Rare
April Pickett 9 months ago
The Chef screwed up and doesn't want to fix it. That's my kind of steak - rare.
Lew k 9 months ago
Pittsburgh rare. With the char outside it was probably started from cold. Its a good steak if you started with quality meat but it beyond rare. Me and my wife love Pittsburgh rare but I don't cook them that way for company unless I know their preference because it's too rare for most people.
Major Harris 9 months ago
episode of "frasier" where frasier and lilith kept interrupting the thanksgiving preparations of the headmaster of a school they were trying to get their son into. headmaster, "this turkey is so under done that a skilled veterinarian can still save it!"
#44
Soup Du Jour! (Dishie Refuses To Change The Water And Just Says He’s Been Washing Dishes For 40 Years)
WindySwede 9 months ago
If someone say "We've have always done it this way" you know they probably are the wrong person for the job.
Load More Replies... Jemima Bauer 9 months ago
That’s how they make meatloaf. Jiggle the drain at the bottom and scoop the scraps into a loaf pan.
#45
Found Some Treasure In The Deep Fryer
Joshua David 9 months ago
Imagine all the chemicals that came off that plastic handle. Hope the high temps neutralized some of it. Ugh.
April Pickett 9 months ago
Is it possible to replace the handle? The blade looks to be in good shape.
#46
I Need To Use Up 36 Gallons Of Skim Milk Due To An Ordering Error. Any Ideas How To Use It Up?
Petra Peitsch 9 months ago
Nope. Never. At least in Europe, you'll get very serious fines, if not kitchen-closed sentence, if you are freezing diary products. It's a health-hazard. If it can't be sent back, than donating will be the solution.
Load More Replies... Jemima Bauer 9 months ago
Cream of veggie soup, mostly potato and broccoli, toss in some ham too. And cheddar.
AtMostAFabulist 9 months ago
It's hard to make that stuff with skim milk. There is no milk fat.
Load More Replies... Zorro The Bus Conductor 9 months ago
Jersey milk is the best one for rice puddings. 😋
Load More Replies... Heras buddy 9 months ago
Add 1 quart of heavy cream to each gallon. It will have about the same fat content of whole milk. Which is only 3 percent.
#47
Chef Forgot To Order Flour. I’m The Baker
ABC NrTen FCK CENSORISM 9 months ago
Dude is barefoot, so this is certainly NOT "in the food service industry".
Petra Peitsch 9 months ago
For sure. Sh.it happens. Sometimes the chef forgets, sometimes the supplier to deliver ...
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#48
Meatball Braise…
Joshua David 9 months ago
I thought it was for meet at balls day today. Thanks for clarifying.
Mihai Mara 9 months ago
We meet at the balls? Whose balls? I never knew you were into threesomes.
#49
We Convinced A Intern That If You Stand On A Wet Towel, You Won’t Cry From Unions
brookeannsimmer 9 months ago
Onions, they mean onions. I was so confused why empowered employee groups would fear a damp poly cotton blended fabric
Chicken Mitten 9 months ago
Thank you. My brain was really doing some political gymnastics.
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#50
Is The Man I’m Dating Lying About Being A Chef?
Damned_Cat 9 months ago
The big tweezers were $2 at the swap meet. Real cooking tongs were $3.99. He looked at the tweezers and said, "That'll work".
April Pickett 9 months ago
If he's a chef, where does he work? Take a cruise by and verify for yourself.
#51
Coworker Roasted My Knife Over The Burner So He Can Cut Styrofoam
Thorsten Massow 9 months ago
Just roast him over the burner until you can cut styrofoam with him...
April Pickett 9 months ago
Can you return the "favor"? Your co-worker shouldn't be there long. I would direct him to use the head chef's knife the next time he wants to cut styrofoam.
#52
Oh Boy, Have I Got News For You…
Huddo's sister 9 months ago
You don't literally eat with your eyes! If the chef is clean and following procedures, what they look like is none of your f*****g business. I really hope this person follows through with this and is inconvenienced greatly trying to find somewhere to eat based on what the chef looks like.
Petra Peitsch 9 months ago
The very first thing "I like my Chef's ..." B.itch! I'm a chef, but sure not yours or anybody's else.
Load More Replies... Ms.GB 9 months ago (edited)
Yeah. enjoy the 2 restaurants in a 50 mile radius you can go to.
Load More Replies... Beak Hookage 9 months ago
Chef at my favourite local café has tattoos, piercings, AND a huge Mohawk. His chicken burgers are to die for.
Unemployed Panda 9 months ago
Chef’s is not plural. As an aspiring educator in a country founded by intellectuals and potentially foundered by idiots, I declare that the OP needs to go back to school and learn about the marvelous and magical apostrophe.
Michael Largey 9 months ago
There are obviously a lot of much more important things that the OP needs to learn first.
Load More Replies... #53
Made A Waitress Some Grub Past Closed After A Busy Friday, Got This Message
#54
Customer Ordered 480 Individually Wrapped Cookies From The Bakery I Work At. Coworker And I Spent 3 Hours Today Just Wrapping Them
#55
About To Work The Grill In 100°f+ Weather With No A/C. It Was Nice Knowing Y’all
Joshua David 9 months ago
Kudos to the cleanliness of the kitchen. Even the floor looks decent.
#56
I Goofed Up
Petra Peitsch 9 months ago
Chef making somme office job -ordering, paying, inventory ..-, while having with him a container full of beans, and stood up too quickly forgetting about it. Don't ask me, how do I know ....
Load More Replies... #57
Dining Director Forgot To Order A Case Of Butter Blocks And I Need 2lbs For Lunch
PhaseWitFact 9 months ago
Restaurants used to just send Sunshine to the grocery store to buy whatever they ran out of our forgot to order.
Petra Peitsch 9 months ago
It's because you are willing to do this sh.it. Supermarket .. that's way your dining director (whatever that means) should go.
#58
Good Morning 😃
Joshua David 9 months ago
Due to inflation, the time has been moved from 5 seconds to 10 minutes. Take your time!
Load More Replies... #59
People Who Close Like This, Why?
Petra Peitsch 9 months ago
Just simple lazy. If they are taking out the cheese from the container, they have to replace it with a new one. Wrapping a piece of foil over it is more quicker, and they don't give a f.ck about the whole business.
#60
Just Me And One Prep Cook Today. Everyone Is Home For The Holiday And Decided To Come Eat Here I Guess... 86 My Sanity
#61
Please Give Me A Notice
Ms.GB 9 months ago
Yeah, dining out seems like a horrible idea if you have that many allergies.
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Stygtand 9 months ago
Why dont they go to a vegi/vegan resturant instead. I find unfair to force a resturant to go through so many hoops just to serve one person. Its a business not a charity center.
Petra Peitsch 9 months ago
Because they are allergic to a lot of veggies and fruits too.
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Emma London 9 months ago
Note this isn't a vegan "being difficult" but a person with an Alpha-Gal allergy. But with an allergy this severe, people shouldn't just walk into a restaurant and expect that they have anything for them. They should call beforehand and discuss it, and if the restaurant says that they can be accomondated.
WubiDubi 9 months ago
Vegans are not allergic to meat. Another fake coeliac.Dairy is a non-critical allergy (when compared to nuts).. Shellfish might be the only actually real one here.
tameson 9 months ago
This person has a severe Alpha-Gal allergy. The allergy can be caused by a tick bite. The restaurant should be able to accommodate this. April Pickett suggests an easy menu below. I know the risk of cross-contamination is difficult to completely avoid, particularly in a small kitchen, but do you honestly believe this person should NEVER be able to go to a restaurant?
April Pickett 9 months ago
We can have a green salad with cucumbers, carrots, and sweet peppers, for the entree, we can have broiled fish. Are salt and pepper allowed?
#62
The Dishwashers Shoes 😭
Petra Peitsch 9 months ago
Nope. Without safety shoes no freaking way. I saw enough accidents.
WestleyJackson 9 months ago
Especially in dish! Just taking things back there to them sometimes I could ice skate even in my non-slips.
Load More Replies... #63
License For Our Ticket Machine Ran Out In The Middle Of Our Rush
#64
This Is Why You Should Never Trust The Ice If You Never Seen Inside The Equipment
PhaseWitFact 9 months ago
Ahhh another fun thing about low paid restaurant employees, they're not paid enough to care about your ice. Funny thing, you can say certain jobs aren't worth much pay but the people working those jobs figure that the pay isn't worth much of their effort.
Occam's Chainsaw 9 months ago
That, while poorly maintained and gross, isn't the issue. The issue is the mold that grows in the ice compartment and the water lines that feed the machine without regular PM and cleaning.
Emma London 9 months ago
I saw how people making drinks in Dunkin just scooped ice straight to the drinking cup, holding the cup in their bare hand and touching the ice in the locker during it. I'm not ordering drinks containing ice anymore.
#65
This One’s Really Something
Greyling Streets 9 months ago
At this point just bring your own food, ffs. I’m pretty sure the restaurant would rather allow that than try to make something with these restrictions.
Petra Peitsch 9 months ago
There is no restaurant, what will guarantee all of this. We are adapting to the most common allergies, but if you are allergic even to the air, you should just eat at home, and coming to a restaurant for a glass of water.
Load More Replies... Unemployed Panda 9 months ago
Frog legs, ice, clay, horses, and eggshells. Butterfly wings. LAGUMS. Please leave my restaurant.
UKDeek 9 months ago (edited)
Interestingly, Anaphylaxis UK states the following about airbourne allergy to peanuts: "...84 children were positioned half a meter away from a bowl of peanuts for half an hour and none of them had a moderate or serious reaction. The researchers also collected peanut proteins from the air and the amounts of peanut protein were so small they were very unlikely to be able to cause moderate or serious allergic reactions." (https://www.anaphylaxis.org.uk/fact-sheet/peanut-and-tree-nut-allergy/). Not saying it isn't a thing, but seems very common that people cite peanut allergy via airbourne sources...
EternalAmaiti 9 months ago
This is not a list for one person, every line is a different person, the funny thing is the underlined entried that were clearly a joke.
#66
Someone Stole The Eyes Off Our Bell During Our Lunch Rush
#67
An Allergy Notification Card I Received On One Of The Busiest Nights In December
Heir of Durin 9 months ago (edited)
Do people actually hand these to restaurant staff? Shouldn’t it be the customer’s responsibility to order something on the menu they can actually eat? Or find a restaurant they can eat at? As a side note, I absolutely understand food allergies. One of my kids is allergic to peanuts. But I would never hand someone a card with what he can’t eat.
Laura Osborne 1 month ago
I work in a well known burger restaurant and we are not allowed to discuss anything to do with allergies (because we are not medically trained!) so the customer has to look at the allergen booklet. Saved us a lot of time.
FluffButt Central 8 months ago
I have several bad food allergies. I look at the menu and find what I can eat. If there is something with an allergen, I ask for it to be left off. If they can't, I look for something else. It is my responsibility to care for myself, not the restaurant staff's.
#68
I Told Management At My Last Job That Their Cornbread Was Downright Unappetizing—for So Many Reasons. Thought You All Might Get A Laugh Out Of It!
Nikole 9 months ago
I’m guessing cornbread. And it’s more than unappetizing.
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LWatt 9 months ago (edited)
Agree. Definitely looks like some kind of sweet dessert. It's also next to brownies. Maybe OP doesn't know what cornbread really is. 🤔
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#69
Everybody So Creative
#70
I’m The Pm Cook And This Is How The Am Cook “Preps” Tomatoes…
Petra Peitsch 9 months ago
I feel you. AM guys are always a*s.holes. I'm leaving always a clean kitchen at the end of the evening, and founding a messed up dirty sh.ithole in the early afternnon..
#71
This Is Staging Behind My Store And My Staff Just Dipped Out…
#73
20+ Years And This Is The First One I've Gotten Sent To The Line... "Worchester"
Huddo's sister 9 months ago (edited)
It doesn't surprise me Worchester is on here. Lots of sauces have fillers that have gluten. I haven't personally found a Worchester that has it, but a lot of soy sauce does. I'm surprised at the xanthan gum though (unless they have another allergy) because that is a common additive to gluten free baking to make up for the lack of elasticity etc from not having gluten.
#74
Kinda Busy Today
ndkatis 9 months ago
it's a kitchen. what happens In a kitchen has basically has no logical explanation. could be cleaning the hoods without a ladder, could be changing a light bulb, could be the guy burned a full pot of stock and this is the punishment. finish your shift like this, don't die, your forgiven. who knows?
Load More Replies... #75
Realized I Hadn’t Seen One Of The Cooks In Like Two Or Three Weeks. Asked Chef About It. This Was Her Response
#76
This Is Insane I Just Got Handed A Laminated Allergy Sheet For 1 Single Person
Bryn 9 months ago
that's the can eat. tbh, silly to have unless the can't is longer
Load More Replies... Maartje 9 months ago
Whoa. It sounds more like this person is on a low FODMAP diet and in that case, there is no real need to create hell for her server and the cooks. This is not an allergy. This diet prevents bacterial overgrowth in people with SIBO and IBS. The thing is, you use this diet as an elimination diet and then later add food items back in to find what triggers you, and once sorted, you can eat most foods, you just have to make sure that you eat high FODMAP items in moderation. Eating like that is not a must, you just avoid certain items. I should know, I eat like this because it works for my SIBO. I don't hand a list to my server claiming to be allergic , I just adjust what I order and don't sweat the small stuff. The one thing I have to be adamant about is that I am lactose intolerant, I figured that out doing this diet and high lactose items cause major distress within a day. For all of you IBS and SIBO people, I did not believe in this but tried it when I was desperate and IT WORKS.
Add New Image
What do you think ?
Lee Gilliland 9 months ago
They didn't mentioned how we gather when we hear "Make it extra spicy, I can take it" and we all get behind the chef peeking out the window in the door.to the kitchen!
Jemima Bauer 9 months ago
Sounds like a great time to on a field trip looking for Carolina Reapers. I made jam out of those that allegedly made a grown man cry.
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Katchen 9 months ago
My friend with severe allergies handles them this way: “please bring me one cooked pork loin and sliced tomatoes, with salt and pepper and NOTHING else. It’s easier to tell you what I can eat than list what I can’t.”
FluffButt Central 8 months ago
Exactly. I have food allergies too. Sometimes I'll just ask for a steak and rice. It's easy for the staff.
Load More Replies... Roni Stone 9 months ago
Was in the biz for 15+ years. Had one imposingly built, intimidatingly loud male line cook who also provided all of us with AVON. LOL. "I got some freebies, ladies! Pretty nail polish and cute little flip flops. But don't be coming at me if y'all's got those nasty feet!" He also had little candies or a flower for pretty much every woman there, young and old, from time to time. He was a gem and a contradiction in terms.
Marlowe Fitzpatrik 9 months ago
He sounds like a good person. Hope he's doing well wherever he is
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Lee Gilliland 9 months ago
They didn't mentioned how we gather when we hear "Make it extra spicy, I can take it" and we all get behind the chef peeking out the window in the door.to the kitchen!
Jemima Bauer 9 months ago
Sounds like a great time to on a field trip looking for Carolina Reapers. I made jam out of those that allegedly made a grown man cry.
Load More Replies... Katchen 9 months ago
My friend with severe allergies handles them this way: “please bring me one cooked pork loin and sliced tomatoes, with salt and pepper and NOTHING else. It’s easier to tell you what I can eat than list what I can’t.”
FluffButt Central 8 months ago
Exactly. I have food allergies too. Sometimes I'll just ask for a steak and rice. It's easy for the staff.
Load More Replies... Roni Stone 9 months ago
Was in the biz for 15+ years. Had one imposingly built, intimidatingly loud male line cook who also provided all of us with AVON. LOL. "I got some freebies, ladies! Pretty nail polish and cute little flip flops. But don't be coming at me if y'all's got those nasty feet!" He also had little candies or a flower for pretty much every woman there, young and old, from time to time. He was a gem and a contradiction in terms.
Marlowe Fitzpatrik 9 months ago
He sounds like a good person. Hope he's doing well wherever he is
Load More Replies... You May Like Employee Denied Time Off After Covering A Crisis All Weekend: “The Stupidest Person Alive” 43 Insider Secrets From Various Jobs That You're Not Supposed To Know, But Are Industry Standards
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