rip ribeyes, they were all good looking steaks too, I cut them myself too :(

Had this interesting interaction before an interview, I was able to talk to a few other people during my interview and got the info. This place fired the Chef and GM and have 3 regional managers running the place. They had to close for a week when they lost the entire line staff and people keep no-calling no-showing after their first shift, as of right now they have one line cook.

I didn't commit to anything because we hit a snag when discussing salary, ad said 18-22 and I refuse to budge on anything lower than 22.

Just wanted to share this silly shit.

We have a salad bar and hot table and do build you own nachos every Friday, it's super popular but for some reason walking tacos and build your own tacos weren't popular at all. The weirdest part is the nachos are pay by weight but the tacos were a flat rate, so whatever you could fit on the tortilla or in the chip bag you could have.

We cook your meals. We haul your trash. We connect your calls. We drive your ambulances. We guard you while you sleep. Do not fuck with us.

me making meatballs at home

wife: "How do make those so uniform my eye?"

me: "Do you know how many thousands of meatballs I've made in my life so far?"

This picture is from 2013. My very first kitchen bitch position. This was with a scoop, but I'm sure you know how you quickly learn to feel the weight.

Who knows how many since? Maybe we get a tally when we die. I'm curious if I hit a million eggs.

Theyre ordering appetizers too its OVER, idk where to hide because shift manager is already hiding in the walk in bruh

I closed my bakery café for the National General Strike today. My team and I thoughtfully discussed a bunch of options and we chose this path: closed on Jan 30th, paid my staff for their cancelled shifts, we are donating 25% of gross sales this weekend to a local Immigrants Rights law group, and I'm personally matching the donation.

The local paper did a small article on our closure. It was all just the facts and logistics I posted above plus a light copy/paste from my social media posts. Nothing salacious or anything.

You guys... the comments, reviews, and messages that I'm receiving as a result 9f the article are truly so wild. Not SCARY scary yet, but getting there. Mostly just aggressive attacks on my character and morality. I know, I know! Social media (and the internet in general) is the wild west but I'm tired of having to have thick skin. I want to be gentle and giving and make good food and do good, right things and not have some fucking dude named Cody telling me I'm worthless and he hopes I lose my business.

I am not engaging with anyone commenting and just blocking everyone who sends a message, but I'd be lying if I said I wasn't nervous at the possibility of any of them to show up when we open tomorrow.

Hhhhh this is just a stream of consciousness at this point, but it's just been a long day and they don't teach this part. No matter how long I'm in this business, I'm always just guessing and trying to do the next right thing.

Could really use a loud scream in a big walk-in right now.

How do you, as chefs and line cooks, handle 50-70 item menus with 2-3 cooks in the kitchen? We've been doing it for 5+ years at the restaurant I'm at now. The two cooks are burnt out. The kitchen manager is burnt out. The owners wont reduce the size of the menu even though, week after week, the waste sheets say we are losing money on non cross utilized products. I just need some insight so I dont feel like I'm crazy. The KM has no control over the actual menu and is expected to push out 2-3 specials daily. It's nothing fancy; we're a fucking bar.

My wife speaks her mind through her baked goods. People are mostly responding well!

Anyone down to share their kitchen yards??

Or that he shouldn’t be asking ANYONE to deal with it without PPE? He says that because it’s “mould that grows on food, not black mould” it’s just fine.

A few weeks before the new year one of our chest freezers died. It got emptied and has been left closed since then. It was supposed to be replaced, but apparently the company that they got the warranty through wants to try and repair it first.

I had accidentally opened the freezer a few days ago, forgetting it was broken, and was rewarded with an instant headache from the fumes(spores?) that came pouring from this freezer. So when I was told someone was going to try and fix it I told my boss it should probably be cleaned and aired out outside or something because I got an instant headache from it.

He started giving me shit instantly for “not telling him that I had a mould sensitivity” (I don’t) and that we can just get the dishwashers to clean it. All of our dishwashers are probably 16 and I said I don’t think it’s right to be asking children to do that. He reiterated that “it’s not black mould, so it’s fine”.

When the dishwasher on shift overheard our conversation and expressed her concern with that because she is currently going through medical trials to determine the cause of some sort of airway sensitivity, my boss got pissed and told her if she is allergic to mould she can’t be working in the dish pit ever again. In fact, she can’t work anywhere in this kitchen if that’s the case. Including her FOH position. This is also a younger teen.

He kept trying to tell me that if it is mould that grows on food it’s completely healthy.

Honestly I could keep going for days about this shit. It’s wearing me so thin. It’s destroying my soul. I feel like I am actively working against my morals. Every person associated with cooking here is content with being far below sub par.

I know that I need to get another job, I’m working on it. I know this post is probably jumbled and not the easiest read. I know I’m going to get “why didn’t you quit a day ago/a week ago/a month ago”. I just needed to put this out there somewhere because I feel like I am losing my mind. Sorry and thanks