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50 Times Restaurant Workers Spilled Industry Secrets In This Online Group (New Pics)
While we sit back, relax and enjoy the slow-passing time at a restaurant table, slowly devouring a savory appetizer, impatiently dreaming of the meal we’re about to be served fresh straight from the kitchen, things can go wrong on the other side of the curtain. Although we’d like to think we are 100 percent sure of the restaurant’s quality, freshness, and hygiene—after all, it’s buzzing with people and you couldn’t trick them, right?—this is not always the case.
In fact, the restaurant industry and especially the very core of it—the holy kitchen—is notorious for keeping its secrets tight shut. The good and the bad ones. From reheated shrimp cocktail to restaurant staff having nicknames for regular customers, to a chef that cooks expensive meals 11 hours a day only to have dino nuggies at home.
Thanks to the subreddit “Kitchen Confidential,” there are a lot of stories to discover about the daily bread and butter of food industry professionals, so we selected the most interesting ones below. Scroll down and after you’re done, be sure to check out more kitchen confidential posts right here!
This post may include affiliate links.
RELATED:
#2
So Many Orders, So Few Tips
#3
Seems Accurate
#4
One Of My Employees Keeps This So Clean, He Did This After A 26k Saturday Night. Show My Guy Darian Some Love He Deserves It And Doesn’t Get Enough
#5
I Don't Want That Ham If It's Been Processed, I'm Trying To Eat Healthier
#6
Good Work, Tyler!
#7
I’m With The Boomers On This
#8
Not As Good As Some I've Seen, But It's Mine And I'm Proud
#9
I Don't Disagree With This
#10
I’m On My Last Few Days At The Industrial Bakery I Manage. Our 160qt Mixer, Pete, Broke Down So We Won’t Be Able To Use It. I Did The One Thing I’ve Been Dying To Do For Years Since He Arrived
#11
Found On The Facebook
#12
Just A Friendly Reminder That It's Ok To Quit Your Job
#13
Flipping Burgers
Nika De Beer 4 years ago
Tried it once, now have constant anxiety when I hear the sound of cutlery lol
#15
They’re Not Wrong
IeabellAlakar@aqueenofaplanet 4 years ago
When I'm drunk, someones in trouble, because I'm 13.
#18
She's Been With Me Ten Years, Through Four Head Chefs. Today, She Clicked Her Last Clack
#19
Line Cooks - This Is Probably Old But It’s New To Me. A Friend Just Sent This My Way
#20
Who Else ?
#21
The Exact Moment I Realized This Is My Kitchen And My Menu! After Years Of Being Told To, I Pulled The Trigger And Dived All In
#22
This One Stung A Little
#23
Please Tell Us In Your Own Words
#24
I Have Gone From Being Drunk In Kitchens, To Recovering Through Them. It’s Been A Wild Journey But I’m Extremely Proud Of Myself. To Anyone Struggling With Addiction, Just Know There Is Hope
Angela Kelley 4 years ago
Not an easy feat, especially working in the restaurant industry, I applaud your tenacity! I hope you are as healthy & happy as can be.
#25
Strip Club Food Gets Hate But I Took Pride In Everything I Would Do. I Made The Brioche Bread, No Frozen Patties Either. Everything Was Fresh
#26
Story Of The Year.. Every Year
#27
Soup Du Jour
#28
From Dishie, To “Prep B**ch” And Now I’m Officially On The Line! Can I Get A Heard For The New Promotion?
#29
Saw This
#30
Important Notice From My Friends Restaurant
#31
Cook Expensive Meals For 10-11 Hours A Day, Come Home And Eat Dino Nuggies
#32
20 Minutes Past Morning Arrival. Only Cook In The Building. Same 3 Have Called Out The Entire Week. Still Gonna Make Killer Food
#33
I've Had This Saved For Over A Year. Finally A Sub That Will Appreciate It
#35
Head Chef Cutting Bread On The Same Spot. Finally Getting Through The Board
#36
May This Person Find Their Special Pickle
#37
I Need Cut Gloves Made Of Tomato Skin
#38
Day 1 Of Our New Dishie, Bless His Innocent Soul
#39
Our Sous Just Walked In
#40
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!
#41
Talk About A Trial By Fire
#42
Taco Bell™ Manager: Serve Spoiled Food Or Be Fired
#43
A Local Bar In A Small Beach Tourist Town I Live At Made Merch Out Of Some Bad Reviews
#44
I Want To Know, Who Was That Client And What Their Nickname?
Douglas Turner 4 years ago
Found out they call us The Really Nice Couple. I knew growing up was a mistake.
#45
The Drain At My Job Has Been Clogged For A Week And We've Been Using The Bars Tiny Sink Plus Filling The Sink With Water And Then Emptying It To The Toilet With Buckets,for Full Freaking Week
Devil's Advocate 4 years ago
How hard is it to unclog a sink, I'd have done it myself rather than carry all those buckets of water, would have been quicker!
#46
Found On Instagram. I Love This Note Though And Thought You All Would Appreciate
aaaggg hhh 4 years ago
No customer should have to make up the difference on how stingy a sh*tty employer is! That's blackmail! BREAK THE CYCLE!
#47
You Know When The Burger Will Be Way Too Expensive
#49
Was Handed This Allergy List By A Customer. Things Went Downhill From There
#50
Nfckff
#51
Just Turned 17, 2 Months At This New Kitchen And I Can Run This F**kin Grill Like Nobody’s Business. I Love Cooking Been Doing It Sense I Was 14
Ovata Acronicta 4 years ago
I would like to make a meal out of everything on that grill please!
#52
Any Other People Have Compost Buckets At Their Restaurant? Ours Is For A Coworker With Chickens, They Eat Everything We Put In The Buckets Except Onions
#53
Show Me Your Ticket Stab Etiquette
#54
My Ravioli Special This Weekend
#55
I Wanna Meet The Guy Who Wrote This Recipe
#56
No More Broken Wrap Boxes!
#58
My Chef Sent Me This. He's Taking Care Of Himself On His Day Off
#59
This Review Has Me Rolling. Also, So True Bestie
#60
Ex-Coworker Gave Us A Cake Today
#61
Yes! Follow Suit
#62
How My Chef Plates The Cheesecakes At One The Most Expensive Wedding Venues In My City. 'Crème Anglaise' With Smuckers Strawberry And Chocolate Sunday Sauce, Oh And If The Crème Anglais Looks Foamy To You It's Because Its Just Ice Cream He Left Out
Devil's Advocate 4 years ago
When will people learn that fancy looking food tastes the same as popped on a plate and isn't worth an extra 0
#63
Schucking 28,000 Oysters For An Event!!!
#64
Chef Said He Needed 100 Lb Pomegranate Seeds For Thanksgiving Salads. Four Hours Later We Delivered
#65
"Your Employees Won't F**k Me 1/5 Stars"
Devil's Advocate 4 years ago
You are not a customer, this is why she went to a different place, you're just some random creep who she is definitely right to ignore.
#66
Never Realized Something You See Everyday Is Mind Blowing To Thousands Of People
#67
Oh Boy, Have I Got News For You
#68
I Dont Even Know Where To Start With This One
Francisco Manuel Teruel Gutiérrez 4 years ago
I would have a job interview with this guy only for the sake of curiosity
#70
Gm Harassing Me Over Being Late For 2 Minutes After Doing 63 Hours In Last 7 Days
#71
I Work In An Australian Roadhouse Mainly Serving Tradesmen. This Is A Burger With 'The Lot'
#72
I Cook Catering Style Food For Fraternities, And My Big Boss Likes Garnishes On Everything, From Chicken Strips To Garlic Bread. Heard
#73
Right!?
#74
How’s Your Day Going?
#75
Guy Last Night Ordered Flank Extra Extra Extra Well Done … And Burnt. He Said This Was Perfect
#76
Pastry Chefs Are At War So One Labels Everything In French To Flex
#77
If Another Newbie Throws Sharps In The Soak Sink Again Imma Pop, Thanks For Coming To My Ted Talk
#78
Anyone Else Slightly Impressed By This?
#79
If You’re Opening A Restaurant Please For The Love Of God Don’t Use Tiles
#80
Heres A Little Laugh For You All. I Accidentally Ordered 5 Cases Of Buttermilk Instead Of 5 Litres
#81
Line Cooks Be All Like "Just Scrape It Off"
#82
Every Kitchen Has Atleast One
#83
Canceled My Holidays Due To Covid And Every Plan Falling Apart. Decided To Prepare Myself Some Nice Christmas Dinner At Home By Myself. Dropped The Knife While Doing The Dishes. F**k Me. Never Seen A Knife Like That
#84
Foh Didn't Turn Off Online Ordering While We Were Closed For The Holidays
#85
Two Of My Chefs Quit Tonight In The Middle Of A Theater Rush And I Dont Even Blame Them. Heres Some Meat I Made While Drinking Tequila Straight Out Of The Bottle. Cheers
#86
I Thought I Was Unworthy But Today I Was Given A Sign From The Great Cube
Syringa Wessels 4 years ago
am i the only one that thought that was a bunch of giant teddy bears with there butts out
#87
Im A Private School Chef And I Love It
#88
They Really Asked For A Raw Steak Huh
#89
Sure, Let’s Just Stack 220 Pounds Of Flour On Top Of Spring Mix, It Should Be Fine
#90
I Guess My Serving Job Thinks They Own Us?
#92
See, It's Funny... Because It's Bigger Than A Normal Hat
#93
All The Other Food Cubes Can Sit The F Down. That's Veal Demi
#94
I Don’t Think Anyone Has Cleaned Under Our Can Opener In A While
#95
Happy Holidays Guys
#96
Game Day Wing Bar. Getting Ready
#97
Would’ve Walked Out Long Time Ago If It Wasn’t For Music
#98
Thoughts?
#99
Catastrophic Failure At Work Tonight
#100
Apparently The Other Chefs And I Drink So Much Espresso That The Foh Decided To Keep A Tally. Not Sure When They Started Counting, But I'm Willing To Bet It Was Only A Few Hours Ago
#101
Behold, Chicken Cube
#102
The Fryers Are Dropped But The Tickets Don't Stop (Certified Osha Moment)
#103
Coconut Cube, Round Bucket. Cannabis Chef Not Amused
#104
Havent Seen A Green Cube Yet
#105
Walked In After A Day Closed And The Freezer Was At 50 Degrees. Thanks Sysco. Love Throwing Away $1000 Of Inventory
Devil's Advocate 4 years ago
Who are Sysco? Yes the freezer should stay closed nicely, but this looks like badly stacked stuff knocked the door open so fault of staff?
#106
Got A Vac Sealer At Work. My Boss Goes Overboard So I Decided To One Up Him
#107
All My Line Cooks Get Paid $20/Hr And I Still Find Things Like This All The Time On The Open
#108
Costumer Request Of The Night: Provolone On Prime Rib
Samantha Lomb 4 years ago
So what? If they like it like that and are paying who cares? I am very sick of meat snobs
#109
When Was A Time Your Chef Went Too Far?
#111
Honestly, F**k This Guy
Sergy Yeltsen 4 years ago
The only reason this pretentious prick is "famous" is due to memes. Nothing more. His food is shite and overpriced rubbish.
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What do you think ?
Oliver Seitz 4 years ago
If work environments would be less toxic people wouldn't flee their job to search for a better one. It is all a matter of how people are treated and paid. But unfortunately hire and fire plus exploitation is still the essence of capitalism in the US. And politicians won't change that as they get bribery from companies to keep the status quo.
StepOnMe1986 4 years ago
Just knowing humans like that exist is frustrating. How we treat people matters and if it weren't for the horrible people in this world. The rest of us would be existing and thriving just fine.
Load More Replies...
Gavin Johnson 4 years ago
Was Concierge at a Country House Hotel, did one shift to cover for a sick KP, I’m not anywhere near being suitable for that job, I doff my cap to ‘em, I’m way too much of a lightweight! When I got tips from VIPs I always looked after the brigade, they could wreck a stay with one mistake, they regularly went above and beyond the call of duty. Tip your server and chip in an extra bit for the team who made it possible.
Oliver Seitz 4 years ago
If work environments would be less toxic people wouldn't flee their job to search for a better one. It is all a matter of how people are treated and paid. But unfortunately hire and fire plus exploitation is still the essence of capitalism in the US. And politicians won't change that as they get bribery from companies to keep the status quo.
StepOnMe1986 4 years ago
Just knowing humans like that exist is frustrating. How we treat people matters and if it weren't for the horrible people in this world. The rest of us would be existing and thriving just fine.
Load More Replies... Gavin Johnson 4 years ago
Was Concierge at a Country House Hotel, did one shift to cover for a sick KP, I’m not anywhere near being suitable for that job, I doff my cap to ‘em, I’m way too much of a lightweight! When I got tips from VIPs I always looked after the brigade, they could wreck a stay with one mistake, they regularly went above and beyond the call of duty. Tip your server and chip in an extra bit for the team who made it possible.
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