Get Premium
Dark mode theme is available exclusively for premium users. Learn more about the benefits of subscribing.
No fees, cancel anytime.
Dark Mode 
No fees, cancel anytime 
then open in external browser
and click "Open in External Browser" 
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!
This post may include affiliate links.
#1
Felt This
Jo Johannsen 4 years ago
Oh, don't be ridiculous, everyone knows feathers from the Great Auk are much better.
cybermerlin2000 4 years ago
Typical! I've only got rabbit eggs, platypus feathers and dried manatee farts. Looks like I'm making a simple omelette then
Sue Lynn Chan 4 years ago
I don’t have a dodo’s feather……Can I substitute with parrot’s feather?
Nordic And Sneezing 4 years ago
If you like the taste of disappointment, sure. For extra spice, use an owl's feather. They are feathered bags of seething hatred
Load More Replies...
Roxy Eastland 4 years ago (edited)
OMG, I was watching a new series on BBC that was supposed to be about making healthy nourishing food while on a budget. The first bloody recipe required red wine vinegar. Really??? They were so far removed from reality that they thought that an average Joe/Jo that wasn't already into cooking in a big way would have all different kinds of vinegar kicking around. Red wine vinegar is one of the ones that doesn't come up so much in recipes too. The recipe wasn't even introduced with something like 'we're going to include an ingredient that you might not already have in your cupboard but is well worth getting in'. Stopped watching right then and eschewed the entire series. Yes, I do have red wine vinegar (a 5L container actually) but that was not what that series purported to be.
Auntriarch 4 years ago
I'm just happy to see someone using the word eschewed
Load More Replies...
Aaron W 4 years ago
Lucky I brought back plenty of Madagascar vanilla with me before they closed the Madagascar border.
Bacony Cakes 4 years ago
Did you remember to get the Extract Of Greenland, though?
Load More Replies...
Rose the Cook 4 years ago
TV chefs seem to forget that the average home cook earns less than they do and those dodo feathers are expensive.
Tom Spade 4 years ago
I'm of Romanian heritage, and garlic, peppers and onions are a staple at our house. Rice is my favorite side. I cook like my grandmother, and we feast well on pretty simple peasant food with simple basics, and leftovers. Meat and most veggies are grilled on wood/charcoal 4 to 6 times a week. My daughter's friends eat over frequently, as they love the simplicity of a truly excellent home cooked meal. Cooking is like engineering. Keep It Super Simple. Cook from your heart and your heritage. Ramsey can't do that.
RELATED:
#2
Every Freakin Time! At My House Anyway
Jamma 4 years ago
I finally got sick of my large ladle doing this to me last night. It creates more counter clutter, but what can you do???
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
malenchki 4 years ago (edited)
Same. that s**t would be getting binge watched every Saturday
Load More Replies...
Kirsten Kerkhof 4 years ago
Chef: "But ... but that isn't sour cream." Amateur: "Don't care, I still don't like sour cream. Off you go!"
Calypso poet 4 years ago
If my husband hears the word mayonnaise and there is anything white on his food he freaks. He started eating Gyros but won't eat the sauce because he still isn't convinced it doesn't have Mayo. He also used to hate sour cream but has gotten better. He loves my pumpernickel bread dip. Don't tell him there's Mayo in it please!
Load More Replies...
Andy Acceber 4 years ago
Yes! I also want to see them cook with the processed, frozen, microwavable foodstuffs actually found in most people's homes.
Jessica Gunn 4 years ago
Oooh they do! I think it's called something like: "Best Leftover Ever" on Netflix
Load More Replies...
#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.
Brian Bennett 4 years ago
Congrats here to! you must have a designers eye! If I did 'em they'd look like hell!
Load More Replies... 
Troux 4 years ago
'Phoenix girl' is an appropriate username! Congrats on rising again, stronger than ever!
Wandaluzt 4 years ago
It's their username on Reddit. Which they used to post this a year ago on there. Not this site.
Load More Replies...
Antoinette Beelen 4 years ago
You will be promoted to line chef and then get a knife. Mark my words :)
#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
Susan Green 4 years ago
It’s so nice to see someone get the credit they deserve, and have earned.
S. Tor Storm 4 years ago
Wow, dishwashers sure are more advanced than they used to be. Mine cant even handle a knife
Jessica Gunn 4 years ago
The job doesn't define the person. That's almost like saying "All managers are clueless, thankless idiots with a power trip"
Load More Replies...
Patti Vance 4 years ago
good for the chef to acknowledge such hard work and dedication. it is sad that it has only been in the past decade or so that more women are being seen in what had been a male dominated profession. like the animated chef in ratatoulle says: everybody can cook!
Kainaath Khan 4 years ago
Thank you for appreciating another individual and helping her during these times.
"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
old fart 4 years ago
I have had this argument with my wife. I refuse to enter a restaurant 30 minutes before close for this reason. Did restaurant work in college and cursed any orders received at close.
Terry Tobias 4 years ago
Every restaurant worker knows the pain of customers coming in shortly before close. Those people get the fastest service of the night. But it's worse for the servers. Once the food goes out, the kitchen closes up... but the servers have to stay until the customers leave. I always hated that!
Load More Replies...
WilvanderHeijden 4 years ago
In the Netherlands the kitchen is usually closed much earlier than the restaurant. And when the kitchen is closed they won't take your order, no matter how often you repeat that customer is king.
Vicky Z 4 years ago
That's why you shouldn't enter a restaurant at the closing!! You don't want your meal to be cooked while someone is cursing over it!
Monday 4 years ago
But what if I'm buying a meal for that one coworker that always microwaves fish in the break room?
Load More Replies...
Hugh Cookson 4 years ago
Anything, for anybody who walks into a high end restaurant, unbooked with 6 / 8 / 10 / 12 people 10 minutes before closing on a Friday / Saturday night and proceeds to order 3/ 4 / 5 courses with 10 minutes between courses - you have no idea of how many bodily fluids went into those bastards' meals over the years ...... Complete fucktards, glad I left the industry when I did
Hugh Cookson 4 years ago
Anything made by a Chef brigade for a party of 6 who turn up 3 minutes before closing and have 4 courses and demand to have a break between courses. I can attest from bitter experience that the whole panoply of human fluids and some solids were incorporated into every dish that was ordered - along with some that weren't human. A very talented Chef I know, once incorporated a teeny bit of magic mushroom dust into the dishes ordered by a bunch of city wide boys who pitched up at 11pm and proceeded to be aggressive and take the piss - by 12.30am they were off their tits, were persuaded to leave but not before also being told to leave a £1000 tip for every member of staff on duty, including the KP's ; probably didn't dent their wealth too much but made us very happy, especially when we found 2 of them passed out nearby and pissed all over them - we did then call an ambulance, just in case .....
Ahimsa Soul 4 years ago
Anything that has "alla puttanesca" maybe not hatred, but surely spite (spice!).
#7
This Made It So Much Easier To Cook For This Customer
Kiss Army 4 years ago (edited)
I am also allergic to onions and people think that it's bullshit or "just a little" will be okay. (I am also allergic to cinnamon which poses a problem because a lot of times it is encompassed in ingredient lists as "natural flavors".) I HATE it when people will not take allergies seriously!!
a_smol_berry 4 years ago (edited)
When I read except garlic, my brain went, “Ha. Reverse Vampire. Nice.”
Lila Wells 4 years ago
I have one of these! I designed it myself a few years back and just asked the waiter/waitress to take it to the chef before preparing my food.
Andy Acceber 4 years ago
This is great! Though, if it's for the U.S. (which I'm guessing due to spelling), the majority of kitchens I've been in, the chef speaks Spanish. It may help to have this in two languages.
#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 😂
Brian Bennett 4 years ago
Yes if I remember correctly chefs have no sense of humor when reminded of their stupidity!
Load More Replies... Jo Johannsen 4 years ago (edited)
Those plastic safety scissors are not as safe as you think they are, I speak from experience.
White Paper Tsuru 4 years ago
Was just going to mention Ho much damage you can do with a plastic knife and a little bit of effort
Load More Replies...
deathrose 4 years ago
I once sliced off the tip of my thumb on a meat slicer. I had to get it glued back together. Neat scar though lol
A Head 4 years ago (edited)
Heh. I took two #1 slices off the corner/tip of my right index finger on a meat slicer when I was about 15. The blade was so sharp, and I was so high, that I didn't notice it until the blood started flowing. I was on an island in Maine with no medical facilities, but luckily, the stores owner's father was a retired doctor. The pieces of my finger were stuck between slices of Swiss cheese, so no gluing them back on. Years later, I took the corner of my left index finger off with a knife in my kitchen. At least they match.
Load More Replies...
Slick 4 years ago
I once burned my right hand with a burger press grill. 15 years later, i still have the scar. Good time.
Load More Replies...
Poultry Geist 4 years ago
Omg !! This reminds me!! I was sitting at an oyster bar in Fort Walton Florida watch the man shuck oysters. We asked him a ton of questions and he knew all the answers. Except one question I should not have asked.. “ have you ever cut yourself?” “ nope , ive been doing this for 15 years” before we left that night he cut himself so bad he had to go to the hospital 🤦🏻♀️I swear Ive learned to keep my damn mouth shut ! ( for the most part )
Eagle Girl 4 years ago
Oooo! Must've been bad if he didn't just wrap it in plastic & keep chopping
#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
Rob Woodman 4 years ago
It’s 2 years old or more. Why is everyone acting like he did it yesterday and posted it here himself?
"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
Hugh Cookson 4 years ago
Impressive. Hold on to him, maybe get him to marry your daughter ...... I used to have an alcoholic KP (Kitchen Porter), who would get wasted, come to work after he'd been to the pub and clean the kitchen so thoroughly that it sparkled - he'd turn up next morning with no idea that he'd done it .... lovely guy, sadly no longer with us.
Chris Zaydel 4 years ago
That kind of person(enthused at an entry position) will gladly accept $7.50 an hour, because of the work ethic. No doubt he'll be making much more than $15.00 an hour before long..IMO
#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)
Kenny Kulbiski 4 years ago
I've had steaks where I really could have used a cutlass. At least I would have got some enjoyment out of the meal.
#12
How Do You Really Feel?
Caro Caro 4 years ago (edited)
Uhm, it can be fun but I totally get this. Everytime I want to open a drawer .... He's right there standing in front of it. If possible I'll let him stir something.
Francis 4 years ago
i just realized that my bf (he is a chef) does this with me :D
Load More Replies...
Ivy la Sangrienta 4 years ago
It can be if you both know what you're doing and your kitchen isn't the size of a stamp.
Artoonist Corine 4 years ago
When my husband cooks (he is the main cook of the family) we ALL know to get the HECK out of the kitchen!! Unless he calls us in for help with something, we make ourselves busy elsewhere!
Ann Coffman 4 years ago
He has you well trained! Or is it the other way around!??!
Load More Replies... Daria B 4 years ago
"I can cook for you, sweety, but only if you're washing the dishes." It works usually, and yes, he keeps his word.
Evy 4 years ago
Amen to this! I hate it when my partner is fidgeting around as well. Cooking is my zen time to myself. Me, my true crime podcast and my knife! 😄
Ann Coffman 4 years ago
LOL! When my bf sees me with a knife in hand, he gets the pfft out of the kitchen! Plus, it's a Very Small Kitchen, and accidents do happen 😇
Load More Replies... 
Tenacious Squirrel 4 years ago
Ah me and my partner enjoy cooking together. Whack on some tunes, divide up the tasks and get stuck in. Yummy food afterwards. Then just the cleaning :-(
#13
Everyone Pitched In To Buy A Nice Knife For Him. He Always Gives It His All And Is The Sweetest Person!
Valley Girl 4 years ago
Hmmmm. Sounds like the restaurant where he gives it all and is so sweet could give him a knife as a reward instead of "everyone" else having to chip in their little money. If this is a knife to use at work, that is ridiculous.
Ryan Deschanel 4 years ago
So you are still in your "all ugly people are evil" phase ? Shame on you.
Load More Replies...
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.
#14
Ain’t It?
Devil's Advocate 4 years ago
It's almost like better service means more customers, which means more profit!
Ryan Deschanel 4 years ago
So, when you pay people decently, they are more willing to work? What a surprising surprise! /s
Chich 4 years ago (edited)
Filthy socialists! How dare they make things work! They'll stop at nothing!!! :P
AndThenICommented 4 years ago
You’ve gotta twist your Snaggly Whiplash moustache saying that ;-)
Load More Replies...
#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.
Aubry 4 years ago
I can't eat breakfast in the morning because I'd be late to school, I can't eat dinner because I get home from work too late and am too tired to so I just go straight to bed. I've lost six pounds in under a year. I work at a pizza place that offers free meals but ironically we're too busy to take advantage of it
Lovin' Life 4 years ago
Definitely not the case in the USA. I have worked in the food industry for 22+ years. You're lucky to stuff a grilled cheese down your throat while runny around trying to get everything done.
JJ_ Crank 4 years ago
I used to eat in a storage room... 15 minutes but only after 4 hours (scheduled for more than 4, no exceptions) and only once in 8 hours. It also had to be one of the lowest priced items on the menu. Yet I had to be ready to jump out of bed ready to go at a moments notice. Cheap, inhuman bastards!
Lori McMillen 4 years ago
Anyone ServSafe certified knows better then to eat in a food prep area. And what's up with 1 glove on? Just set plate down and lick off your fingers, but I got a glove so I'm clean... This might happen but no good manager would let it. Just gross 😝
#16
Or They're A Benedict Arnold
WilvanderHeijden 4 years ago
Anyone who thinks that people don't deserve a decent livable wage, are just @ssholes. And you can't change my mind.
Bacony Cakes 4 years ago
Hey i see you @ed the SS Holes. Here's one now. bunker-614...ec3bef.jpg 
Requiem 4 years ago
YEAH and Security guards who most have to be trained in PPCT and batons and taking people down only just bumped up over 15 an hour with the majority making 17. LONGER Hours and seen as useless rent a cops while having to know more about the law and getting a police check every two years. Regular jobs have to shift higher to keep the gap between them and minimum wage. Its taken 10 years for Security to go from around 15 to 17-20.
Richard Newell 4 years ago
BS. I worked in a kitchen for less, a lot less. Made me realize I did not like manual labor so I gained skills where I did not have to do manual labor and am now making a whole lot more than $15 an hour.
RANDALL COLLINS 4 years ago
HMMMMMM.... I WORKED AS A SHORT ORDER COOK FOR A YEAR IN COLLEGE. I KNOW I WAS NOT MORE THAN MINIMUM WAGE WHICH BACK IN 1981 WAS.....NOT A WHOLE HELL OF A LOT. 3 DOLLARS AN HOUR.
#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
Mama Penguin 4 years ago
That's absolutely sweet. Lots of people were heartbroken when he died.
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!
Sandra Givens 4 years ago
Once I learned how much these companies gouge restaurants, I started being more selective about ordering food delivery. Sticking with local places that have their own delivery people (and I do tip), or I pick up the food myself if they only use a service like Ubereats or Doordash.
Terry Tobias 4 years ago
Absolutely! There are times when a restaurant is listed on one of the services but they actually offer delivery themselves. People should check that before ordering so they can order directly from the restaurant and ensure that their money is going to the restaurant.
Load More Replies... Ann Coffman 4 years ago
Nope, not ever using a delivery service. They screw over the driver and the restaurant, so no, never.
Requiem 4 years ago
I know quite a few people who drive for food delivery since covid. Crazy money
Load More Replies...
Thomas Sweda 4 years ago
What happened to picking up you own food order. I have NEVER paid ANYONE to deliver my food.
Michał Osiecki 4 years ago
And they also charge customers as well, and to add to that, all dishes are more expensive then normally so they also charge customers secretly again
#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!
LH25 4 years ago
Not in my experience. Granted, it's been a while since I worked there, but there is a big ole flame grill in the kitchen
Load More Replies...
Nikki Sevven 4 years ago
Most chain restaurants receive portion-controlled food from corporate HQ. Basically, they're just heating up frozen food for you. Go to family-owned restaurants instead. The food will be far superior, and you'll be helping a local family business to succeed.
John Purves 4 years ago
Why does anyone eat at Olive Garden when most towns have at least one one good, real Italian restaurant.
#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.
deathrose 4 years ago
We joke but yeah it's clean. We just have such high standards on what clean it. It's things we do and don't realize. Temp zones, station set ups, how we stack the food on shelves and coolers. Even our defrost methods are rigid. That's usually why if we run out of something, we can't just go get it from the back because defrosting chicken improperly means someone gets sick and we get sued or shut down
Crochet lady 4 years ago
My brother worked at a McDonalds when he was 16, told me all the disgusting things they did like reuse special sauce, use outdated condiments, drop hamburgers on the floor and were told to put them back on the grill. Etc. I never saw restaurant food the same and he became a vegetarian at 16. He was traumatized. Lol.
Don't Look 4 years ago
Side note - the state of nc requires restaurants to have their health department grade in plain sight. I’ve seen some low 80s out there.
Brian Bennett 4 years ago
People who work in food service jobs should not be able to work without the 2 shots. and a mask!
Julie C Rose 4 years ago
Jacinda: however, the experts say that covid is airborne and restaurants are a confined space, so give your burgers a socially distanced kiss goodbye until we get this virus under control.
Jessica Cifelli 4 years ago (edited)
As a former school lunch lady, I can confirm this, however we actually did try to follow the guidelines of health and food safety regulations. But human error is a real thing and some things get overlooked.
#21
Thank You For Your Service
Bhadrika Love 4 years ago
I'd say it's worth asking if things are backed up (then I'll keep waiting) or my order got lost (then please put it in now, or maybe I'd leave).
Jon Steensen 4 years ago
... or because you don't want something added to your food which doesn't belong in it.
“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
Karen Fox 4 years ago
Omg! Sorry off topic but I LOVE YOUR NAME😂😂😂 👻🐔👻🐓👻🐣👻🦃👻 Is that what chicken nuggets are made of? Asking for a friend ☠
Load More Replies...
Steve Wilson 4 years ago
Another occupation where the highly skilled workers are underpaid. My best friend is a gourmet cook. Said he’d love to be a chef but there’s no money in it.
#23
All Restaurants Should Do This, Almost Makes Me Want To Ask For An Application. 8 Upvotes And I’ll Buy Boh A Drink
Terry Tobias 4 years ago
I worked at some restaurants that did that. You were allowed one free drink after your shift. (It also provided an incentive for the employee to stay for a few more!)
Load More Replies... WilvanderHeijden 4 years ago
Hell no. No sleezy boss is going to grab into my wallet to buy his staff drinks. I'd rather walk into the kitchen and give each of the workers €20.
Rod Egret 4 years ago
The French word for tip is "pourboire" which literally means "for drink" as this is the origin of the practice: leave some extra money for the waiter to go for a drink after the shift.
Zaza 4 years ago
When I worked in a bar close to the German border my German customers gave me what they called "drink money" lol
Load More Replies...
Thorfin Wolfsbane 4 years ago
good example of a business not showing appreciation for their workers so they make the customers pay when they could clearly let the hard workers get an end of shift shot for free.
Demi Zwaan 4 years ago
Must be America. Do they also buy beers for the servicedesk employee they call when they can't get their internet to work?
#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.
Ploploplop 4 years ago (edited)
It's a passion. Too bad the ecosystem sucks that out of a lot of folks. It did for me.
Load More Replies...
#25
Karen Brings Her Own Bell For When She Needs Her Servers Attention
MarsFKA 4 years ago
I can think of a few more things to say – none of them complimentary.
Load More Replies...
Young Minami Kotaro 4 years ago
Nowadays, I always feel sorry for every woman whose real name is Karen.. Don't be sad real Karens! we really believe that you are nice people 😊
Shine Caramia 4 years ago
"I'm sorry I called you a Karen." "My name is Karen." "I'm sorry your name is Karen."
Load More Replies...
Ann Coffman 4 years ago
NOOOO, don't tell her! Just IGNORE HER!!! AND her damn bell! Just give her the service required, and if she mentions the bell then say "What bell?"
Load More Replies... Jo Johannsen 4 years ago
Yikes! I don't think I could resist telling her where to put the bell.
Andy Acceber 4 years ago
Nope! We had a few repeat customers that were so bad when I was a server that we demanded the manager or owner wait on them. They were also lousy tippers.
The Dave 4 years ago
I see no problem with asking her to put it away or leave. Anyone else witnessing this behavior would likely applaud you for it.
Ann Coffman 4 years ago
The people sitting around her don't want to hear that Crap either.
Load More Replies...
Al Cook 4 years ago
I think I would do that for them if I was the customer on the next table!
Load More Replies...
#26
Covid Crying
Christine Zanfino 4 years ago
Worked in food and beverage for 16 years - countess times I've gone into the walk-in, not to cry but scream and swear.....sometimes it's hard to deal with obnoxious and arrogant assh*les. On really bad days, I would swear and scream in the walk-in freezer ...double the soundproof....I scared our kitchen manager once when he opened the freezer door, took one look and just back up slowly, all the way back to his office. Yeah, he made the right choice
smugdruggler 4 years ago
Virus particles rather than bacteria, but yes. All bodily fluids will contain the virus.
Load More Replies... #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!
Stephen Branley 4 years ago
You know what my friend's daughter did for her graduation? Took a day's holiday from the 28 she's entitled to yearly by law. You have serious issues in the US.
Roxy Eastland 4 years ago
I'm heartbroken that you weren't allowed the time off to attend your graduation, that is really unkind.
The Redhead 4 years ago
Really they couldn't give you the day off for your graduation. You boss sucks! Hope you have a much better job now.
Rosa Leff 4 years ago
Maybe she's hourly and needed the cash- Which is sad for an entirely different reason.
Load More Replies... #28
Can I Do My Prep In The Walk-N?
Otter 4 years ago
And the next meme photo on the running meme is of nurses doing heavy lifting in plastic gowns and heavy-duty face covers.
Nolan Kirkwood 4 years ago (edited)
Say that to a man who just spent twelve hours wearing an aluminized trench coat working next to a furnace cooking steel. I’ve spent a total of 8 weeks in those hells. Who’s boots are literally squishy from his sweat. I tip my hat to those guys…..
Crochet lady 4 years ago
I worked at a government job when I was 22. Had some lovely older coworkers take me under their wing, one woman decided to take me out for some real Washington DC soul food. We could see back into the kitchen as we placed our order. Peaches, the woman who took me suddenly changed her mind and said let's go. As we left I asked her what was up she said she could see the chef's beard sweat dripping onto the food he was prepping. Ugh. That food smelled so good, sad I never got to try it.
Calypso poet 4 years ago
I have seen cooks sweat. I tend not to eat at restaurants in the summer when it is really hot out. Like no pizza when it's over 90f
Load More Replies... Poultry Geist 4 years ago (edited)
I’m a gardener and this is how I feel when someone asks me if it was hot today! 😂😂😂” it’s Georgia! It’s July!! It’s 98 degrees outside! Yes it’s a little warm:)”
Kira Reiff 4 years ago
We always cook the most on the hottest days, cause no one else wants to do it.
#29
Truth
deathrose 4 years ago
True though. Trade jobs like cooking are one of the few industries that will hire convics.
Terry Tobias 4 years ago
He left out the dishwasher. The expectation should be that this person was a pyromaniac. No kidding but I worked in two places where this was the case.
Tom Spade 4 years ago
Went through a bit of a rough patch when I was a young person. I have a strict don't ask/don't tell/f****n lie policy regarding that. I served mine. Nobody's business. 35 years ago. I have a decent job, but it's through learned skills, no fear, and complete can-do attitude. Not lying. I lied to get some s**t jobs though back in the day. No remorse.
Sarah Moore 4 years ago
The stupid thing is that people who have spent time in jail know how to kiss ass, especially when they're dealing with a jerk. Such people make perfect servers... you waste their talents by sticking them in the back.....
SelkieBlackfysh 3 years ago
Sad. Can't trust a convicted felon to work at a retail store but you can trust them to make food for other people. Make it make sense.
Marilynn Berry 4 years ago
I love Phil Eagle! He knows women almost as well as he knows restaurant staffing!
#30
Sodium Chloride
tuzdayschild 4 years ago
It's the pink that we love, the little extra. Mercury and Saturn are both planets but you know you prefer Saturn because of that sexy ring.
Must Be Bored Again 4 years ago
It also does not have iodine added to it with is an essential element our bodies need. Prior to companies adding it to salt, "iodized salt", there used to be lots of thyroid goiters due to low iodine. So now regular table salt has iodine added to it to keep people from getting iodine deficient. People who have switched to Himalayan salt are usually not aware there is a nutrient difference. Doctors need to include this as part of any thyroid diagnosis work up.
Incitatus 4 years ago
Yeah, my mom won't let me use it because of this. I'm 50.
Load More Replies... Jo Johannsen 4 years ago (edited)
Actually I like the idea of colored salt; I think it would be easier to see how much you are using. Edit: I want blue.
Caro Caro 4 years ago (edited)
that pink salt goes in my bag with the pink seaweed ... get it? huh huh :)
Load More Replies... AnnaBanana 4 years ago
Try Murray River salt from Australia - it's naturally pink and actually tastes wonderful (unlike Himalayan salt)a
#31
I Mean He Ain’t Wrong
s. vitkovitsky 4 years ago
Also that cooks in restaurants are trained in their art vs, say, you.
CatWoman312 4 years ago
They don’t love you they love food and put it in everything they cook. That’s why it’s good.
Sheila Stamey 4 years ago
Or someone who knows deep down, that once or twice a year, MeMaw has to come to town, fill the fridge with butter, honey, cream, and the Spice rack with exotic smells that transform simple food into love itself. These foods are harmless, and are dished upon angelic wings of sweetness and harmony. Until uncle Ed shows up drunk and MeMaw decks him with the turkey platter.
lolitsfiona 4 years ago
this is a very specific example-did it your happen to your family? because that's funny and wholesome at the same time!
Load More Replies... Brian Bennett 4 years ago
Why should the cook give a s**t they are your arteries you look after them!
#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.
Sandra Givens 4 years ago
My late husband had many jobs that meant he worked on holidays, including 30+ years as an RN. When he was still a teen, he worked at a gas station. The local gas stations took turns being open on holidays like Thanksgiving so everyone else could stay home. We did not shop on national holidays nor did we go out to eat because of our own personal experiences. He worked in ICU/ER 20 out of the first 22 Thanksgivings of our marriage.
Load More Replies... Poultry Geist 4 years ago
I’ve always hated Valentines since I was a kid! If I a boys name on a card my mom and grandma “ oh is that your boyfriend” I’m like “ yes mom!! Everybody in kindergarten is my boyfriend. I get around ok ?”
CatWoman312 4 years ago
If it makes you feel any better I stayed home and cooked my own food 🥺
Bacony Cakes 4 years ago
This is why International F*ck Woodrow Wilson day (April 6th) is the superior holiday.
Susan Bosse 4 years ago
This is untrue. Valentine's Day is NOT a federal holiday. Nothing is closed in America on this day nor is it a paid day off.
#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.
Todd Hunter 4 years ago
That's my policy, if you put out a sign that blames "handouts" instead of your low wages I will take my business elsewhere.
Load More Replies...
Donae Sommerfeld Lugo 4 years ago
They also want to pay minimum wage and insist on at least 1 year experience so they don't have to train or give actual constructive feedback on performance. Those entering the workforce? Nope. Won't consider them.
#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.
#35
I Love Our Customers
Brian Bennett 4 years ago
funny yep! But I like my fries to crunch with salt!
Load More Replies...
Monday 4 years ago
Maybe he just likes the taste? My sibling prefers the taste of coke zero to regular coke for some unfathomable reason.
Load More Replies...
Papyrus Spaghetti 4 years ago
I have the same problem and im 11 so the problem might snowball.
John Purves 4 years ago
Don't worry about the salt, all the toxic chemicals in the Coke Zero and Chocolate milk will do you in faster.
Nazda Pokmov 4 years ago
It's like Chicken Extra Greasy......the cook just added MORE grease and the plate was licked clean when the busboy brought it back to the kitchen.
#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***????
#37
Happy Birthday!!!!
John C 4 years ago
and yet ubiquitous. this vision fits virtually every food service job I had
Load More Replies...
J Kwon 4 years ago
Omg that's so true. Lol. Worked in at least seven kitchens for many years. Sometimes you spend over 24 hours with your coworkers because you all do Addies. You party all night and walk/carpool to work the next morning like drunken, stumbling cattle. Then you get called to the office one by one to do lines so you can all function until lunch is over.
Lake (yes Thats Actually My Name) 2 years ago
the cooks don’t do roll ups, try the servers. they’re all addicted to vapes :)
#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!
Sasy 4 years ago (edited)
every restaurant should not do this, this is again making the customer pay the wages of the staff that the restaurant owner should be paying correctly. Tips are not forced upon diners in any other country that I know of other than the U.S. It is Gratuity, it is meant to be a showing of gratitude between the customer and the staff member that did an overly good job in providing service at that meal...it is a reward for doing better than average, not for just doing the job that you have. Owners of food establishments should be ashamed of themselves for getting away with this for so long.
Rosemary Booth 4 years ago
The system is still the way it is because most waitstaff don't want hourly wages. They make so much more money as tipped employees.
Load More Replies... WilvanderHeijden 4 years ago
"Close the gap fee" translated: We expect our customers to donate money to our underpaid and exploited kitchen staff.
Andy Acceber 4 years ago
I mean, employers should pay all of their employees a fair and living wage. That being said, every serving job I've ever had, it's expected that you pay 10% - 20% of your tips to the back of the house. ('Depending on the location. It's fixed at each restaurant.) That's every server. When you're tipped more as a server, the bussers and cooks are tipped more too.
Karen Grace 4 years ago
The kitchen staff in the US gets paid from $11 to $17 performance with an average of $14. The average pay for a waitress is a base of $2.13 with the expectation that they will mahe at least $5.12 an hour to meet the Federal minimum of $7.25 an hour. That's why waitstaff got tips and kitchen staff did not. Back when I waitressed in 1974 tips were split with busboys. I don't know if they still are. Federal law prohibits the sharing of tips with kitchen staff who don't interact with customers. I think bus staff are in a Grey area.
Chrissa Gordon 4 years ago
If this is still an active law, someone forgot to tell Chili's.
Load More Replies... Vicky Z 4 years ago
This is sad in so many levels and it shows that not only the waiters' salary don't increase but also the cooks' reduces!! The tipping originally started for the waiters because they were really underpaid (globally not only in US). It was the job with less than the minimum wage and way less than the cooks' pay!!! When your cooks start to feel that they need also tips that means that you have lowered so much ALL the wages that noone in your business can make a living! That's not something to be proud about and write it on a sign!
#39
Am I Wrong Tho?
Devil's Advocate 4 years ago
Posh restaurants are often mullets...posh at the front, scruffy at the back. 90+% of French cuisine is peasant food anyway, cheap meats and junk cooked with so much garlic and wine you don't notice.
Load More Replies...
Randolph Croft 4 years ago
When I lived in Santa Barbara, California, virtually all restaurants had Mexican cooks. French, Chinese, Japanese (sushi etc) Surf&Turf, Cajun, you name it.
Stella gresham 4 years ago
Yeeess!!!! It means, they’re the treat! That’s where the real party is! They are the one that will make your stomachs feel like a king! Yeeeessss!
Barbara Skolly 4 years ago
Where I am every restaurant has a kitchen full of hard working Sri Lankans. When I visited France I noticed a lot of Sri Lankan cooks too.
#40
Wonderful Weather We’re Having Huh?
Madzdad the bard 4 years ago
Most people don't realize that practically every home kitchen would fail an inspection. It is not as easy as it sounds.
Oscar Bravo 4 years ago
It's literally, everywhere you eat. Don't be naïve.
Load More Replies...
Ann Coffman 4 years ago
Not 3 wks of mess, but def done that, like Paul Revere riding thru the kitchen. "Psst, health dept.'s here!"
Christine Zanfino 4 years ago
Some health inspectors will first visit the bathroom (pretty obvious when they come in carrying a clipboard) - they can get a general idea of how the kitchen looks based on the condition of the bathroom. That usually gave me enough time - about 3 minutes - to run to the kitchen to tell the cooks. How I found out about the bathroom trick?...the inspector told me as she's sitting at my bar writing up the report.
Eagle Girl 4 years ago
Still laughing so hard!!! Is my industry a lil twisted? We can't be the only ones trying to survive under extraordinary expectations?
Autumn Artemis 4 years ago
Right- The amount of nightmares I have about Gordon Ramsey showing up unexpectedly. *shudder*
Guy MacGregor 4 years ago
"Back Of House". Funnily enough, I commented giving the meaning half a day before you posted your question.
Load More Replies... #41
Better Than A High School Reunion
Stephanie Cunningham 4 years ago
I've never been to a high school reunion, but this would be AWESOME. Had at least one fun coworker at every job.
#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.
Terry Tobias 4 years ago
Did you ever find it was harder to serve when it was slow versus when it was busy? When it was dead you were tired from just standing around waiting for someone to come in and you made stupid mistakes. When was busy your adrenaline was going and you were Super Server!
Load More Replies... Autumn Artemis 4 years ago
It was pouring down horizontal rain one day, and all the young innocent staff thought for sure that we would be slow. Our manager sighed. I will forever remember now, the dreaded prophecy he spoke: “When it pours outside… they will pour in.”
#44
Well It’s Official, We Cut Ourselves On The Same Day So Now We’re Married By Kitchen Law
Brian Bennett 4 years ago
Think of the fun you could have had had it been the middle fingers!
Load More Replies... AnnaBanana 4 years ago
I used to work in a yacht club (as receptionist) that had several restaurants. The amount of young apprentices who would come to me for first aid because they'd literally cut their fingers off was horrifying!
#45
I Mean
Abbey Impson 4 years ago
I have crappy knife skills and that jar is a permanent fixture in my home
Roxy Eastland 4 years ago
Absolutely. I have fresh garlic bulbs, frozen chopped garlic, tubes of garlic paste, and garlic powder.granules. Whatever I have time and inclination for.
Peter Trudell Jr 4 years ago
Not just garlic powder, but granulated and sliced (dried) as well. We've got all of that and MORE in our house.
Load More Replies...
Kari Panda 4 years ago
Agreed. It’s just minced garlic without and additions. I use fresh garlic when I can, but sometimes the frozen one really comes in handy.
Load More Replies...
#46
Currently Work In It, Worked As A Line Cook For Years. This Similarity Occured To Me The Other Day
Anna Martín 4 years ago
Nothing extraordinary. When you're a shop assistant, customer will blame you for goods that don't work properly. No, madam, I didn't make this effin' pen. No, I didn't it didn't write properly. No, I don't know how to fix it. Yes, I can help you fill in the complaint form. No, I can't give you your money back right now.
Eglė Bukauskaitė 3 years ago
(IT person) i more often blame users, but i guess image is still relevant...
#47
Triggered
Chucky Cheezburger 4 years ago
Damn! That better be the best damn, spontaneous mouth-gasm inducing burger for $17.
SelkieBlackfysh 3 years ago
I envision undercuts, basic tattoos, and guaged ears. Pretentious af.
John Purves 4 years ago
Pretentious as hell! And the entire staff is paid less than minimum wage.
Natalie Oleander 4 years ago
Small cafe in my town has this. I just go down the road for the giant $6 burger with fries. Both local. One is affordable
#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
BlackestDawn 4 years ago
In more cases than not it's upper management and/or owners who are the root to this, giving them a choice between behaving like this or seeking new employment.
Load More Replies...
Jo Johannsen 4 years ago
Several red flags! All those luscious cuts of meat cooked well done???
Roxy Eastland 4 years ago
If the kitchen is closed how come the waiting staff are taking orders? Ridiculous.
Gaby Almodovar 4 years ago
US-f****d-up things. In normal countries closing time is closing time, no matter who tf are you, even the owner. At 22:17 in my place, all us are already changed in street-clothes, if we are closing at 22:00.
Sjoerd 4 years ago
Yup, and we're sitting at the bar having drinks on the house with the whole staff
Load More Replies... 
Felix Feline 4 years ago
True. They knew that the restaurant closed at ten, but knowing that the manager would probably give in to them, asked if it they could still get something anyway.
Load More Replies...
Jo Johannsen 4 years ago
"Don't you know who I am? I know the owner! I'm going to call the police!"
Load More Replies...
Jo Johannsen 4 years ago
I'm sure their idea of taste involves spending lots of money.
Load More Replies...
#50
What's Your State Or Regional Garbage Food That's Great? Here's Mine
WilvanderHeijden 4 years ago (edited)
Cardiac arrest wrapped in clogged arteries with mortal obesity as a side dish.
Load More Replies...
Skara Brae 4 years ago
Googled: "Giant breaded pork tenderloin" sandwich, obtainable in Edinburgh, indiana. https://m.facebook.com/menu/photo/?page_id=238964806858992&menu_image_index=2&ref=page_internal
Gayle Brown 4 years ago
In central Illinois it's a breaded pork tenderloin sandwich and has been around forever...
#51
Currently Work In It, Worked As A Line Cook For Years. This Similarity Occured To Me The Other Day
OhForSmegSake 4 years ago
I used to do this for days on end in my late teens-early 20s. Fk knows how i survived
#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
Slick 4 years ago
I started part time jobs when i was 15. I don't see the problem here.
Load More Replies...
#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
deathrose 4 years ago
The Rage. The Rage is our power. It's how we make it through the shift. It's why our food is so good. Love makes you slow, Love makes you nervous. The Rage, the Hate, makes your strong, fast, and confident.
Monday 4 years ago
"wow this chicken is amazing, what's your secret?" "Pure unadulterated rage"
Load More Replies...
#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.)
Rose the Cook 4 years ago
I have never worked in a kitchen that did not provide a meal. Should I add that I have never been to America?
Nathan Pogorzala 4 years ago
food provided. sometimes they have a price limit at crap places.
Load More Replies...
Lyone Fein 4 years ago
I have worked at so many places where they made you pay for everything you ate.
#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
Andy Acceber 4 years ago
Fancy! I've worked several holidays at restaurants, and I've never seen this nice of a makeshift set up. You go, guys.
Richard Portman 4 years ago
This is why Mexican guys know how to cook. This one brought tears.
#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!
Steve Barnett 4 years ago
You're right, just checked, Ive never noticed that before!
Load More Replies...
Candia Lee 4 years ago
Any non-serated knife works, or a razor scraper if you are careful.
Load More Replies... Nathan Pogorzala 4 years ago
The best tool for removing burnt on s**t from pots and pans is a plastic spoon.
#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.
Candia Lee 4 years ago
How depressing you are, humiliated by others' celebration of you. I celebrate my parents' decision to have me, their support thru the years, making it thru another year, and a diet cheat day.
Load More Replies... #65
Anyone Else?
Kay blue 4 years ago
My ex boyfriend was a chef, I used to make him fish finger sandwiches when he got home from work. To him it was the best food ever!
WilvanderHeijden 4 years ago
It's lovely, but also sad that a chef who is cooking all day, isn't allowed to have a meal on the house.
Load More Replies... Unwelcomed Guest 4 years ago
My exwife keeps asking me why I don’t cook for a living? 1. I am a business executive that pays for your lifestyle. 2. I cook for the love of it and I enjoy opening up culinary delights for my kids. 3. Commercial kitchen life is a bitch and destroys any true passion for food as I have lived with many chefs who never cook for themselves or their families except when entertaining. I love cooking and enjoy it as my hobbie and want to keep it that way
#66
Everyone Needs This Experience
Vicky Z 4 years ago
And anyone who manages the business should work in all the shifts at least once!
Rose the Cook 4 years ago
Start at the bottom and really know the industry whatever field you work in.
Dorothy Parker 4 years ago
That's what a lot of family owned businesses do. Start the kids at the bottom. And then again, some just throw money at their kids and we all know how that ends.
Load More Replies... Roxy Eastland 4 years ago
No one works harder than kitchen porters. So under appreciated and unrespected.
#67
She Uses Hot Water To Defrost Food, And Then Asks Why I Don’t Eat At Work
deathrose 4 years ago
Microbes start to grow at around 40f. Defrosting meat in warm to hot water accelerates the growth. Then after being portioned, I assume, the meat will be refrigerated again which will allow the Microbes to grow more. If meat starts to cook then it has to finish cooking to kill any growth.
Load More Replies... Jacin Larkwell 4 years ago
Can someone explain why? I do this at home all the time, just in smaller amounts
Candia Lee 4 years ago
Meat should be defrosted in the fridge or under cold running water in order to keep the meat at 40F or less. If the meat gets warmer, bacteria can start to grow. Letting it sit in water can contaminate the water and possibly spread infection beyond the meat. I often use water bath for a pound or less, or defrost in micro, but that's at home, not in a restaurant.
Load More Replies... Terry Tobias 4 years ago
Ohhh no!! Way to get closed down when someone is taken to the hospital with salmonella!
Karen Grace 4 years ago
Several types of bacteria are anaerobic, meaning they thrive in an environment deprived of oxygen, like wrapped meat.
Load More Replies... #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.
Christie McDermid 4 years ago
Back of House. Like the kitchen crew. FOH is Front of House, servers, hosts, bartenders
Load More Replies... #70
Industry Stuff
#71
They’ve Kept Us Alive Really
Candia Lee 4 years ago
The mason jar was my mother's generation, WWI babies. My generation is the toaster oven - I remember how excited I was when I got my own.
#72
Seriously Worried About You Guys
#73
Only Needs Changing When You Have 10 Other Things Going On
Richard Portman 4 years ago
Oh i used to hate them. It always happens when you are busy. Nobody wants to do it, so i have to do it. And i am just the dishwasher and the dishes are coming in faster than the machine can work! And the cooks are sending all their scorched pots and all of them must be scrubbed! And you are falling behind in your work!
Load More Replies...
#74
It's The Fry Trays For Me
#75
All Our Hard Work, Ruined
WilvanderHeijden 4 years ago (edited)
Try cooking yourself next time. Saves you money and it's better for your health.
#76
While There Is A Lower Class, I Am In It
Shalini Pabreja 4 years ago
Discovered this in college; still the best way to get tunes in a pinch.
Load More Replies... #77
I Don't Want To Be Here Anymore Today
kjorn 4 years ago
if something like that happen to me taking a picture would be the last thing i'd do
Sasy 4 years ago
it might be to show employer that it spilled, not missing in a future stock take perhaps.
Load More Replies...
#79
560 Pounds Of Chicken I Butterflied This Morning, Where My Prep Cook Homies At?
Otter 4 years ago
All that raw chicken is inside a walk-in refrigerator and not just sitting in the kitchen, right? RIGHT???
memyselfandI 4 years ago
They probably took it out of the freezer for a minute or so to take the pic
Load More Replies... #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.
Related on Bored Panda
