Of course they had to go to school for three years to become a master cheesemaker but still

The chef had this huge shit eating grin on his face and there were vice grips on all his knobs. Stop trying to fucking autocorrect reddit. Thank you.

I work in a gastropub with a speakeasy that has guests walk through our kitchen. The speakeasy side has been having growing pains (speakeasy open for about 6 months and gastropub being open for 10 plus years) and can't find decent chefs to keep it afloat. Anyways I digress, during the end of service the wood fired grill caught on fire and there was so much grease and oil on all the stations that it completely all caught on fire making the whole open kitchen filled with smoke and fire. Fire department and paramedics came and everything. This is a rant/has this happened to a kitchen you have worked in? More or less shocked "fine dinning" chefs are more lazy and dirty than our bar side.

At least it is entertainment for smoke breaks.

I've done hundred dollar plates. I've done dive bar specials. I've offered a sprig of rosemary to the new bartender trying to come up with a new cocktail. I carry the passionate hatred of FOH like some sickness on my shoulder. I've known the hilarity of a bag of corn starch falling off a broken shelf. I'm quite familiar with your Honduran dishwasher reaching into a dirty 3 comp sink and having a sliver of broken ceramic boat sever the tendons in his hand. I've cooked for people that sent food back because it was too salty, then watched them salt their plate after cooking it again I know all this pain. I've watched interns struggle and get screamed at while trying.to prove themselves to celebrity Chefs. I've cringed while they were getting screamed at for not.plating a salad correctly.

Just remembered all these feelings after watching 'the menu' on Netflix. I know it sounds stupid. Just remember that innovation is always appreciated. Also. The young hostess chick is making 3x what you're making and you'll never be as pretty.

I hope this is not interpreted as being arrogant. I am an autistic person and I love the kitchen job. I'd like some advice on how I can approach my headchef about it.

I understand what is burnout, working long hours and all that and getting so exhausted. I do work long hours and I've come 6 months with the high tea station and as a part timer, sometimes I solo the station when my cdp and demichef is on leave.

I enjoyed the work for awhile while it was challenging and I strived to be really good at it. But now I feel like I've hit a wall where I can't improve on efficiency, feel the tasks becoming mundane. I've asked my demichef if I can help around other stations but I'm not allowed to.

Now I'm just bored and understimulated. But the crew is awesome and I just wanna experience new things.

Hi y’all, just trying to settle a debate between me and my sous chef.

So if a person has long hair and a hat, would it make more sense to wear the hat forwards or backwards, and which prevents hair from getting into food better?

Personally I’m team backwards hat and I’m sick of egghead telling me otherwise lmao

I was doing the till while this was going on, I have no idea how she did this.

I came home to the realization that im working with a shitty crew. I am holding the standards of this kitchen by myself as the head chef and if i ever rely on any of my line cooks there is a 50/50 chance of them fucking it up. I dont want to do everything myself but i basically have to because that is the only way everything will be consistently good. I get paid too much and there is amazing health insurance. No one else will pay me as much and no one will have as good of health insurance. I can push for probably 3 more months but what is after that. I am ok being back to being a line cook as long as i learn but accepting a 15-20k pay cut is a tough pill to swallow. My mental isnt fucked completely but it is slowly crashing. What do you guys do in this situation and/or how to pull yourself out. I am trying to keep the mentality of just run this place by yourself as you normally are and stop caring about everyone. There was a part of me that wanted to mentor my line but that flame is dimming fast.

Hey I’ve been working in the kitchen for a few years since COVID practically and looking to take the field a bit more seriously for long term (I’m still young) but I’m looking into getting my servsafe certification, any good places online to learn all the things I need to? Don’t have the time or finances for schooling but obviously don’t mind using my own time to learn whatever I can

Is anyone else afraid that the restaurant industry is going to crumble under the new administration and corporate places like taco bell and mcdonald's will become the (only) place to eat?

It's exceptionally annoying. There's so many issues with our menu and with dishes, and 99% of the problems from the owner. I don't think there's much we can do about it except complain to the GM, but she's powerless against the owner too. I like this place and these people a lot, but god this place is annoying to work for

Terrible photo

Guess how many in the swampy murk

I’m trying not to be hard on myself because years of service and retail has spiraled me into my worst self, but I work at a fairly moderately paced place. It’s especially slow during lunch. Like use your phone slow but I still get hours. I’ve never gotten paid to do essentially nothing a week.

I’ve worked worse places, “if you have time to lean, time to clean” and high volume where customer interaction never fucking stops. Here, when there is a rush or it’s busy ALL I HAVE TO DO IS SMILE AND BE FAKE NICE TO PEOPLE FOR A FEW HOURS AND SHOW UP ON TIME and I still actively ruin my own paycheck/hours.

Guess what I’ve done my first couple of weeks?

• Been late 3-10 minutes every other day.
• Slam things in front of my manager.
• Speak super passive aggressively to customers and even coworkers. They’re all super bitchy to me cause I’m new but still. It’s like the one instance a customer gets volatile with guess who it’s with and towards and guess who walks in right in time to see me talk back? My manager! Of course 95% I never swear, say what I truly want, or go on a rant. But when I firmly say I said it’ll be ready in 5 minutes or i told u to get that guess who overhears?
• Told the manager at 4 am I’m not coming in for a shift the day of, AND the next day.
• Showed up without uniform and more than 20 mins late twice, including showing up AN HOUR late and without uniform to a WEEKEND SHIFT.

I won’t get into it but my personal life and mental health is obviously shit but I’m just like fuck I need to fix this and turn things around! Changed behavior is the best apology and I have fixed the showing up on time and in uniform. But it’s the anger and aggression part that’s getting in the way. There are just certain things I will drop my smile and not acquiesce to. A Karen blatantly wrong and loud, a man trying to con and badger his way into a free meal. I always hold back what I really want to say of course, but the last couple of shifts I’ve actively suppressed my anger and frustration verbally, but it’s almost even worse when the chatty server is quiet or says clipped one word answers? Like the manager still knows something is wrong and looks over at me and I am mid frown or furrowed brows.

But it’s like there’s ALWAYS SOMETHINg. I’m trying so hard to control myself when it’s busy but I’m always slipping. Fine i held my tongue with the wildebeest customer who insisted on using me as verbal punching bag for a discount but now I turn around and snap at the bitchy server who actively ignores me telling her three times to get her table dessert and what does the manager see? Not me withstanding customer verbal abuse but me snapping at the girl. Great. How do I turn things around? Especially in management’s eyes?