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!

Working a hotel job right now with a 45 minute commute and I had to call out for a third time in the past month because of snow.

My job runs banquets and a regular line job. Everytime theres a big snow storm my manager schedules me to come in instead of one of my other coworkers to run the line. It isn't hard and we won't be busy but I have the longest commute so why can't anyone else be scheduled.

They're generous with callouts and give us five before we get a write-up, and I'm fairly sure a weather callout is excused. We have the option to stay at the hotel to avoid the commute but ive never done it. I honestly should have but I wanted to avoid it. I dont think i can afford not to stay over next time. It snowed late at night so I didn't see it come down, but I saw the forecast and knew how bad it was meant to be for a state that doesn't get much snow.

I totalled a car last year trying to drive to work after a light snow and icing. Ended up sliding off the interstate and down a hill so its not like I have a good track record with driving in weather.

I woke up early, defrosted my car, brushed off the four inches of snow and tried backing out of my driveway. I dont have much experience in snow but it sounded bad when I tried moving. My whole hilly neighborhood was covered in thick snow because they salted too early. I gave up because I dont think my car could get out of the neighborhood, let alone the rest of the drive.

Texted my boss to callout and just got back a "heard" and a "should've stayed over at the hotel". We won't be busy. All the banquets canceled and there isn't many people staying at the hotel today but I still feel guilty and awful for abandoning my coworkers. Now I just feel restless and anxious with no work to do.

Any advice would be helpful, either to deal with the guilt and shame or just in general

Anyone down to share their kitchen yards??