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It's hard to work in a restaurant and not become a cynic. I mean, have you seen Kitchen Nightmares? Owners doing drugs on the premises; stealing their own stock from business partners and family members; taking tips from hardworking staff to stuff their own pockets; chefs having to pay suppliers themselves as accounts are closed; customers bringing their own bells for when they need the server's attention; bailiffs appearing on the premises... The list goes on. I'm not saying every establishment is toxic. Just that you never know what's happening behind the counter. However, there's a perfect place to learn — a subreddit called r/KitchenConfidential. It has 378k members, constantly making honest and funny posts about the industry, and they paint quite the picture!
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#1
Felt This
Jo Johannsen 4 years ago
Oh, don't be ridiculous, everyone knows feathers from the Great Auk are much better.
RELATED:
#2
Every Freakin Time! At My House Anyway
As you can tell from the pictures, working in a restaurant can be really demanding. But nowadays, the whole industry is stressed. And it's mostly due to the pandemic.
The National Restaurant Association said restaurant and food-service sales were $240 billion below its 2020 pre-covid forecasts. Over 110,000 eating and drinking establishments closed last year, either temporarily or for good. The association hopes 2021 will be a year of rebuilding, with trends like off-premise dining and delivery continuing to gain importance as consumer preferences shift.
The report, which surveyed 6,000 operators and 1,000 adults, said restaurant and food-service sales came in at $659 billion last year — that’s $240 billion lower than its pre-pandemic projections for the year of $899 billion in total sales.
#3
Yes Please
#4
Lost My Job As A Receptionist Due To Covid And Got A Job As A Dishwasher To Make Ends Meet
Today, during rush hour, the chef guided me into making these because he was swamped. I know it's not much, but I'm proud. I've discovered a passion. He's helping me pick out a government culinary school.
#5
Promoted A Dishwasher To Prep Cook, She Worked Her Ass Off, Promoted Her To Line Cook, Continued To Crush It. Tomorrow I’m Giving Her, Her First Knife Of Her Own For Her Hard Work
"If one looks at the industry in terms of actual sales volume level at the end of 2020, it was down at 2014 levels. In other words, the industry has been set back six years of sales growth," Hudson Riehle, senior vice president of research at the National Restaurant Association, said as the trade group released its annual analysis.
But there has been a silver lining. Riehle noted that the Covid crisis prompted operators to get creative with new forays into technology and delivery, and many are hoping the second half of 2021 will bring an opportunity for a rebound as consumers have missed dining out.
#6
Some Meals Are More Hateful Than Others
#7
This Made It So Much Easier To Cook For This Customer
#8
Chef Cut Himself So Badly Yesterday He Had To Go To The Hospital And Take The Day Off. We Set Up His Station This Morning With His Safety In Mind
ThatOneWriter 4 years ago
I've met enough chefs to know he's gonna find a way to make those scissors do /damage/ when he comes back 😂
#9
7 Months Ago I Quit My S**tty Fast Food Job To Wash Dishes In The Local Steakhouse. Today They Put Me On Salads. Dreams Do Come True
"It's important to think of 2021 as the year of transition," he said. "Recovery for the industry will definitely take time."
The group is projecting a bounce back in food and beverage sales in 2021 to $731.5 billion, still far below where things stood before Covid hit the industry.
#10
New Kid Said He Wanted Some More Hours, Told Him To Go Clean The Grill. I Did Not Expect This When I Walked Back Over There.... Kids Gonna Get Some More Hours
#11
I Stole This Picture For Karma
Laura Mende (Human) 4 years ago (edited)
YOU CALL THIS KNIVES??? THIS IS A KNIFE!!!! (Crocodile Dundee fan here)
#12
How Do You Really Feel?
#13
Everyone Pitched In To Buy A Nice Knife For Him. He Always Gives It His All And Is The Sweetest Person!
However, consumers continue to embrace takeout and delivery and the delta variant threatens to make dining in less of an option. So struggling establishments are transforming into pop-up restaurants.
They can take a variety of forms, from a ramen maker appearing for one night only at an established bar to a taco maker on a street corner. Cheaper to operate than regular restaurants because they have less overhead and staffing costs, pop-ups allow chefs and owners to keep working and making a living during the early part of the pandemic when dining rooms were closed and the economy was teetering — they've helped bring buzz to existing restaurants that host them. And some have even morphed into permanent new businesses.
#15
My Dad Just Sent This To Me Asking “Is This True?”
This picture really hit home with me.
I cook over 1k plates a week for people to enjoy dinner with their families and friends. And this is how i usually eat dinner. Like this or hunched over a garbage can. So if you have a chef in your life keep this picture in mind and maybe cook them a meal, sit down with them and have a nice dinner. Something like this may seem small to others but it means a lot to people like us.
#17
Anthony Bourdain Stopped By My Mom’s Kitchen While Filming When I Was A Kid. She Mentioned That We Tried To Go To His Book Signing The Night Before But Couldn’t. So He Grabbed An Envelope Out Of The Trash And Signed It For Me
The flexibility of the take-out and delivery options helped Alex Thaboua meet those challenges. Thaboua is co-owner of Electric Burrito, which began as a pop-up at Mister Paradise bar in New York in 2020. A permanent location opened in May and is focused on take-out and delivery, so even if there is another lockdown, the restaurant will be able to operate, he said.
#18
Preach!
#19
Shots Have Been Fired
Devil's Advocate 4 years ago
Also burger king. Might be flame grilled, but not in the store it's not!
#20
Restaurant Food Is Low Risk For Transmitting Covid-19
Must Be Bored Again 4 years ago
When I was a teen, my best friend and I both work at an ice cream store. We always worked the closing shift together. After the front doors were locked, we would each get as far away from each other as possible in the small space of our building, then using the long plastic milkshake spoons, we would launch toppings, specifically nuts and cherries trying to hit each other while taking cover behind display cases. It wasn't anything but some silly fun. Yes, we wasted small amounts of toppings but we were the ones who had to clean the store before we could go home and we would never leave the mess for anyone else to have to clean it up.
#21
Thank You For Your Service
“This flexibility was something we found very important during our pop-up stages, when the world was getting locked down and heavy restrictions were being placed on businesses,” he told Associated Press. “We’ve designed our operations in a way that we can continue to operate with a lean team, with every safety precaution taken, to be able to serve guests in both a to-go and delivery capacity.”
It's places like this that help keep your mood positive.
#22
Always Remember Where You Came From. 9 Years Ago On My First Day In The Kitchen As A Dishwasher vs. Where I Am Today. Never Underestimate Yourself
#23
All Restaurants Should Do This, Almost Makes Me Want To Ask For An Application. 8 Upvotes And I’ll Buy Boh A Drink
#24
Does It Need A Title?
WilvanderHeijden 4 years ago
Makes me wonder why people would even bother to become a chef in the US.
#25
Karen Brings Her Own Bell For When She Needs Her Servers Attention
#26
Covid Crying
#27
Watching My Online Graduation During Prep, Hopefully They Read My Name Before Service Starts
Andy Acceber 4 years ago
This is such a statement. I feel like I should find this photo in an acclaimed periodical or something. Congrats on your graduation! Congrats on your job! Congrats on sticking with it and making it through!
#28
Can I Do My Prep In The Walk-N?
#29
Truth
#30
Sodium Chloride
#31
I Mean He Ain’t Wrong
#32
Good Luck To All Of Our Kitchen Comrades Who Have To Work Tonight/Tomorrow Night In The USA
anthony tintori 4 years ago
I make it a point not to patronize any business when it is open on a national holiday.
#33
I Love Seeing Signs Of Restaurants Not Opening Because They Won't Pay
Andy Acceber 4 years ago
The signs are great. It firmly lets me know which businesses to avoid in the future. If you don't treat your employees right, I have no interest in spending money at your establishment.
#34
Do You Guys Have Banned Music?
Young Minami Kotaro 4 years ago
Written twice? Damn..this restaurant owner must really hate Nickelback..
Whitney Gal 4 years ago
Eww, Incubus is allowed but not Nirvana, Oasis, or Green Day? I’d play “Walking on Sunshine” on repeat as malicious compliance.
Bacony Cakes 4 years ago
Baby Shark is not on here purely because it has been classified as "Psychological Warfare" by the United Nations.
tuzdayschild 4 years ago
I don't know what else Nickelback sang but I love "Far Away". ♪ This time, this place misused, mistakes ♪...don't get me started.
Kathy Puls 4 years ago
Anyone that as a tattoo on their face??? But what about Jelly Roll? You can't mean Jelly Roll!
Kirk Mckeever 4 years ago
I completely agree with this--except for "Uptown Funk".........I didn't know there WERE remixes of "Funkytown"......
Lucky2BAlive 4 years ago
How ANY version of Billy Don’t Be A Hero (on the - music to open a vein to playlist)
TK 421 4 years ago
The 10 hour YouTube loop of spooky scary skeletons. Sous chef let me pick the first song of the shift once…and ONLY once. By day three, all music was banned for a week. We returned fire with a LIVE mariachi band rendition of “It’s a small world” (I know a guy) that went on for a week just outside. Kitchen folk are a strange bunch
BasedWang 4 years ago
His older stuff was Dubstep, then he got into Trap and did some other weird things. Legend is a great song, and a few others I love but are totally not nice so I wont go there haha
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He-Matt & the MOTU 4 years ago
Pseudo Echo's cover of Funkytown is probably the best song of the 80s (in my humble opinion) and should be played at least 3 times a day. It's a cover, not a remix so should be allowed.
Jo Johannsen 4 years ago
I'm down with this. I wonder if it's significant that nickelback is listed twice?
#35
I Love Our Customers
#36
Sorry Chef
Laura Mende (Human) 4 years ago
My mom (62yrs) had a bicycle accident, hurt her wrist in a bad way. Bleed A LOT. Couldn't move her hand properly. So I took her to the hospital, nothing so serious, only sprained, but the pain was intense. My Mom works in the kitchen of a student's dormitory. My turn to call her boss, a bloody fu****g old hag. She said: "And it's REALLY not possible that your mom come in?? This does not go well with my plans..." IS THIS SO BI***????
#38
My Mouth Dropped When I Read This. Every Resturant Should Do This. [veggie Galaxy In Boston]
![My Mouth Dropped When I Read This. Every Resturant Should Do This. [veggie Galaxy In Boston]](https://www.boredpanda.com/blog/wp-content/uploads/2021/09/61484d3a713e1_vjkxb37s4sc41__700.jpg "My Mouth Dropped When I Read This. Every Resturant Should Do This. [veggie Galaxy In Boston]")
Mohsie Supposie 4 years ago
Better still.. pay everyone well so there will be no "gap" to fill in the first place!
#39
Am I Wrong Tho?
#40
Wonderful Weather We’re Having Huh?
#41
Better Than A High School Reunion
#42
Friend Sent Me This, Thought Of You Boys. Wash Ya Damn Hands And Stay Safe Out There
#43
Every Damn Time...
Andy Acceber 4 years ago
Heck, I appreciated that. I made almost no money without tips. If I braved the weather, I'm not complaining when customers do too.
#44
Well It’s Official, We Cut Ourselves On The Same Day So Now We’re Married By Kitchen Law
#45
I Mean
#46
Currently Work In It, Worked As A Line Cook For Years. This Similarity Occured To Me The Other Day
#48
Polishing Myself With A Towel When I Get Out And Rolling Myself Up In My Bed
#49
Closed At 10, And Then This Happens
#50
What's Your State Or Regional Garbage Food That's Great? Here's Mine
#51
Currently Work In It, Worked As A Line Cook For Years. This Similarity Occured To Me The Other Day
#52
Hey, Crabman
Susie Elle 4 years ago
You gotta tong those tongs to check if the tongs are tonging properly. It's a rule.
#53
I’m A 16 Year Old Cook, Chef Put Me In Charge Of Butchering, I Was Very Nervous But I’m Getting Pretty Freakin Good
#54
My Cook Is Supposed To Be In Tomorrow At 7am And He Just Woke Up From A Nap. He Thought He Lost His Job
#55
Job Interviews Tend To Be Pretty Silent
#56
Miss It
#58
When The Servers Start Flirting
Andy Acceber 4 years ago
No flirting needed. Restaurants should provide at least one meal per shift to their servers. Heck, they want the servers to know what the food tastes like, right? A shift meal is pretty common. (Or a shift discount, but servers know how to plug in the menu for the cheapest amount anyway.)
#59
Alisa Was A S**tty Manager
WilvanderHeijden 4 years ago
Seems like Wendy's got a hang of hiring sh!tty managers who make their staff walk out.
#60
This Is How My Dish Crew Brought In The New Year
#61
Restaurant Owners Looking For Cooks Right Now
#62
All My Dishies Know What I’m Talking About
Devil's Advocate 4 years ago
Dish brushes have a scraper on the back of them, that's what the "kick" is for, it's not just styling!
#64
Somebody's Got A Birthday
WilvanderHeijden 4 years ago
This whole charade of restaurant staff singing for people who celebrate being one year closer to death is just humiliating. For all parties involved.
#65
Anyone Else?
#66
Everyone Needs This Experience
#67
She Uses Hot Water To Defrost Food, And Then Asks Why I Don’t Eat At Work
#68
I'm Kinda Gonna Miss Mothers Day Breakfast
AzKhaleesi 4 years ago
Me probably tonight and every night in the foreseeable future... I just got moved to 12 hour shifts....12 hour NIGHT shifts. Please send help.
#69
I Love Pulling This Joke
Whenever a BOH coworker comes in a date to dine. Keep bringing them plates of edible bullsh*t. Chef to table style. Let it pile up in front of them until they have at least 6 plates of miso mayo and peanuts. Every plate must look good but make 0 sense. Explain nothing.
#70
Industry Stuff
#71
They’ve Kept Us Alive Really
#72
Seriously Worried About You Guys
#73
Only Needs Changing When You Have 10 Other Things Going On
#74
It's The Fry Trays For Me
#75
All Our Hard Work, Ruined
#76
While There Is A Lower Class, I Am In It
#77
I Don't Want To Be Here Anymore Today
#79
560 Pounds Of Chicken I Butterflied This Morning, Where My Prep Cook Homies At?
#80
We Do Like 8-10x Normal Business On “Nice Days”
WilvanderHeijden 4 years ago
Look at the bright side: More customers is more tips!!!! You might even make a liveable wage this weekend. /S
Add New Image
What do you think ?
Craig Silberman 4 years ago
after the first half dozen I gave up, since NONE were "industry secrets" the headline promised
cybermerlin2000 4 years ago
My youngest sister runs her own cake company, it's not even a year old yet. She has been awarded a 5 on the food hygiene certificate. The highest rating. So proud of her!
Carolyn Holt 4 years ago
As a former boh employee... I would like to just say... Fuque if you know a place is closing and still try to get food.
AnnaBanana 4 years ago
Great article! I always wanted to be a chef, but I didn't have the stamina for it. Plus I wasn't keen on the shitty wages.
Craig Silberman 4 years ago
after the first half dozen I gave up, since NONE were "industry secrets" the headline promised
cybermerlin2000 4 years ago
My youngest sister runs her own cake company, it's not even a year old yet. She has been awarded a 5 on the food hygiene certificate. The highest rating. So proud of her!
Carolyn Holt 4 years ago
As a former boh employee... I would like to just say... Fuque if you know a place is closing and still try to get food.
AnnaBanana 4 years ago
Great article! I always wanted to be a chef, but I didn't have the stamina for it. Plus I wasn't keen on the shitty wages.
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