Would y’all take a 10k salary pay cut to work corporate hours, get all holidays and bank holidays off. I got an offer like that but it’s 15% less than I make currently but also lot lighter work load

Looking for the Grey Gun Metal Kunz spoon. NIB. Will cover the cost of shipping. Will consider trading for other models.

We used refined Soya oil, this has never happened before, the oil is new was put in fresh yesterday and was fine during service. Anyone know what the deal is?

trying to create a more detailed list with good procedure for cleaning some BOH stuff.

How do you all handle cleaning your trashcans as the end of the night? Spray out and leave flipped overnight to dry out or something else?

how often do you guys wipe down your FRP paneling.

how often do you guys clean the walk-in and freezer flooring, or the rubber sealing in the doors around the kitchen.

I'm pretty good at getting the most of produce, but cucumbers just go bad on me so often. I've tried hard containers with paper towel, ziplock bags, etc. What's your best way of keeping cukes, especially mini-ones, in good condition for longer?

made a whole sous vide chicken before, I know the cavity is filled with air and air is a terrible conductor so I filled the cavity with onions, lemons, and potatoes threw it in the sous vide and then onto a sheet pan (pot,lemon,onins, were removed from cavity and placr around the bird on sheetpan) under the broiler so the skin got crisp it came out fully cooked and phenomenal I mean I went to rip a drumstick off and the bone slide out from the meat....the meat also stayed incredibly moist which was perfect for meal prep as the fridge dries out your chicken, the lemons also became so soft i was able to eat them with the onions and meat rind and all. It was really bomb asf I'm living alone and was going to cook a partial Thanksgiving dinner for myself-- I diet so when I cook I cook. Here's my plan

Turkey (small bird since it's for me) made the same way as the chicken but its going to be brined for 12 hours in 50/50 ratio fermented pickle juice (bubbies pickles) and water--(do you think i should skip the brine??) The veggies stuffed inside are going to be apples, cranberries, onion, garlic, potatoes and a few lemons or oranges (which one would you choose)...I'll also be making a sous vide rosemary/thyme infused olive oil I will inject into the turkey meat prior to sous viding ..then the bird will go on a sheet pan, internal veggies/conductors/flavors removed same method as chicken with sheet pan, butter over the skin and into the broil on high for the crispness

My sides-- *sous vide stuffing with sage and sausage *parmesean cheese crusted asparagus in the oven

• Mashed taters because what's Thanksgiving without it, the dribbling will be made into gravy for meat and potatoes

Dessert-- probably a pecan pie, if I'm cooking such a big dinner I might just buy a small personal pie from whole foods, maybe pumpkin havent decided yet----but I will be making my homemade whipped cream--I've done jack Daniel's whipped cream before on homemade pudding pie (it was fire), I don't know what flavored alcohol would go well with pecan or pumpkin (any suggestions?) (Yes the pie will be heated and yes there will be ice cream served with it)

I've gotten some tickets before but this was kinda huh? 😂

Bare with me on the almost clickbait title. Been in the kitchen a little over a year, and during our recent health department check all the deli cups were on the line. We have a secluded spot for approved cups with lids (where we stash our deli cups with lids), but it made me wonder are they against code but so many cooks just kind of... "hey I'm thirsty and this is cup shaped" or do they pass code but maybe don't look as nice?

I've had this Wüsthof classic santoku for the last couple years, and decided to switch over to the classic ikon series. This thing feels wonderful in the hands, especially with a pinch grip!

Worked with a guy and he was looking around for something in the walk-in and I asked what he was looking for. Looks at me and smirks “A way out!” 😂

Began at a burger and ice cream shop at 14, finished day one in fine dining today. Working all weekend 7 am sharp. I just want to say, it feels so good to be back in food. There is something so inexplicably sublime about kitchen staff, FOH & BOH are truly yin and yang. I don’t think I could ever not do this. -someone who thought they were in food to pay the bills but it’s really the true love of my life

I just remembered at this one place I worked there was someone who was still getting used to the ways you communicate in kitchens for safety. He was trying to say coming down behind, but instead said "Steve I'm coming on your back." It still gives me a good chuckle every time I think about it.

386 sirloins for a plated dinner. Catering…

I'm always looking to improve so any tips or thoughts are welcome!

Recently I've noticed that I have an extremely low threshold for little questions and inquiries.

"Where is xyz, have you seen it?" "How do you mix these greens together?" "Is this hot?"

I find that I'm answering snidely, not answering at all or replying in an exasperated way. It's like I can't even broaden my bandwidth for a moment and I'm instantly irritated by the inkling that someone is wasting my time, like why are we asking menial questions and not thinking for ourselves.

I do understand that in kitchens we must collab and work together. Just worried as annoyance is my primary response is all.

Please Note: these are interactions with coworkers on the same level. Not with customers or leaders, nor am I in a position of power.

Looking forward to hearing others opinions and experiences.

EDIT: THANK YOU FOR EVERYONES INPUT SO FAR. THANK YOU FOR YOUR THOUGHTFUL RESPONSES AND KINDNESS. Thank you for not tearing me down and for offering genuine insight. I've learned a lot through your comments and shared experiences

Nughtcrew gladly left this for us daycrew. I'm ill when I saw this it got EVEN WORSE throughout the day 🤣

I recently started working as a trainee at a fine dining kitchen. When I started, the head chef/manager never mentioned anything to me about breaks/lunch etc. I’ve observed and it seems like no one takes a proper break?

I don’t get how people eat properly either. I really dislike having to take quick bites standing up whilst I’m working, but if I sat down I’d feel guilty 😭

I understand it’s hard when we’re doing service and under time pressure, but majority of the shifts are just prep which is fairly chill (we cater for events and a few other things, so probably less intense than a restaurant).

Anyway, is this normal?

I need advice on how to convince the owner that keeping raw sausage on the pizza line is a no go.

I agree it tastes better but there's no way during a rush that everyone is going to jump off the line, wash their hands, and jump back in, in order to keep things sanitary. I even saw him today grab the sausage and then go on to work on something else without washing his hands.

I'm not a crazy stickler, I think if you keep a clean station, wash your hands regularly you're gonna be fine, but this bothers me. Am I tripping?!

Edit WOW lot's of geniuses, I never heard of gloves before...incredible insight.

This has been posted a lot, and I know I’m not any different. Just had to unload a bit. I’ve been a line cook for almost 17 years, at a large capacity hospital. Before that making sandwiches at a deli. And I’m tired. There’s not enough time in the day to everything that needs to be done to aid in the line being run efficiently. I start everyday hoping that something gets better. But it’s not getting better. And I don’t know what to do. I don’t know how to do anything else and I’m struggling to find a way out.

I know there are pros and cons to everything but I am getting burnt out from the kitchen. I have been a kitchen manager for 2 years and plus 6 years of restaurant experience behind that (cook, buser, server) im about to turn 27. I just need some advice.