Happened a few weeks ago, but it almost happened again this morning before I caught it.

Prepped before service the other day.

Made a Bain-Marie of potato soup, and one of mashed potatoes. Had them siting on the stove getting warm before service when they would be needed.

FOH is in charge of their own soup and side salads.

FOH apparently ran out of potato soup, one of them replaced it with one I had prepped.

Soup starts coming back to dish barely touched.

Go investigate, it's fucking mashed potatoes.

Call FOH over, "what does this look like to you?"

FOH : Potato soup.

Me: Does it not look a little thick for soup?

FOH: It did, but I added some heavy cream to thin it out.

Me: (showing the label that clearly says "mashed poatoes) what does this say?

FOH: (straight-faced) Mashed potato soup.

Lord save me........I can't even tell if they're fucking with me, or just that slow......

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I want to run a special slice called the Pumpkin Slice Latte.

Spiced pumpkin puree sauce base, light mozzarella, red onion, and whipped espresso 50/50 ricotta and mascarpone.

The puree just has a little bit of salt, calabrian chili paste, and pumpkin spice mix. The whipped espresso 50/50 cheese is folded into whipped heavy cream with a bit of espresso, salt, and very light vanilla paste.

Ive gotten some positive feedback, but anyone else try something like this? I'd love to hear some thoughts.

Ballerina mode

I have a stage tomorrow so I decided to give these puppies an extra good spit shine. Not perfect but every nook and cranny had some form of food in them.

Dawn, hot water, and toothpick. Served over wet shoelaces.

It's just a small order but it'll be for their merch and I just think that's so cool

What absolute diabolical meals have you had for breakfast on shift?

Mine is Tiramisu. Start the day off right

Was a corporate sous chef for the last 2.5 years. I only loved the part where they paid for my travel and where I had weekends off. The benefits were pretty good too. But it was a super toxic work environment which drove me to quit in August. I decided to apply to be in the school system which has been a really long drawn out application process but they extended me an offer and I'm excited to have a job that actually means something while still getting good benefits. Anybody else out of the restaurant industry and moved to the school system? Any advice? Ive been in the culinary industry for ~10 years but feel a little nervous about this big change.

After several years of finding very little enjoyment in my job. I am finally leaving the industry.

Apparently finding a decent job as a chef, where they do not overwork you and take advantage of you every step of the way.

Took a shot in the dark applying for a job for which I dont have the required experience or certification. But, the listing was too good not to at least try.

Well got the job. Starting next month no more kitchen for me but process operator at the second largest malt house in the country. (Producing around 755000 pounds a day.) Making malt for beer sold all over the world. Which honestly sounds like a very interesting workplace to me.

But here's the best part, which might be hard to believe for the americans in here (no offense):

-ill be earning net, what i do gross now.

-43 paid vacation days a year.

-only need to work 16 weekends a year.

-13th month.

-travel expenses.

-Monthly bonus, simply for having a first aid diploma.

-after my training period, they will if possible enroll me into their company fire brigade.

-yearly budget for personal training and development.

-free to use gym at the company.

-And most importantly: a significant discount on their online beer shop.

Compared to the work conditions I have now, and what i get for that. This is an insane upgrade

I work in front of house, but Chef takes great care of me and I’m friendly with everyone even though I don’t speak Spanish. I do my best to be polite and it pays off! They have essentially helped me learn the ropes from being someone who’s never waited tables to being able to work the floor completely by myself.

I would love to bring some kind of treat for the staff, but I don’t know what maybe Gatorade and some Reese’s pretzels? Any help would be appreciated and it’s not something that I want to go crazy but just make extra thoughtful.

Thank you in advance!

He just wants to make sure the business runs the way it should.

We closed Sunday night, it's Tuesday.

Moving 2100 miles away in 2 weeks. Can't wait.

EVERYTHING sticks unless there's at least a little butter/oil it's awful. She didn't even want canola oil. Just wanted me to rawdog this shit lmao.

On this day in 2007, the infamous order came in. Happy None Pizza With Left Beef Day you filthy animals!

This trend is now happening to all food deliveries companies.

How'd I do, don't usually have time to clean behind these :3

Hello. First time caller, long time listener.

I'm having a hard last week or so and I'm not sure what to do about it.

My main struggle is apathy. I can't seem to muster the energy to give a shit about anyone or anything. I'm trying not to let it affect my work but I'm sure that it is.

I don't feel like anything I'm doing is enough for anyone.

It feels like my kitchen manager is too busy to listen to what I have to say, but seems to find time to listen to everyone else.

It feels like everyone in the kitchen has tuned out whatever frequency my voice exists in and I have to repeat myself multiple times even when we aren't busy.

The hardest part is it feels like it is my fault. Everyone is part of some club that I'm barred from, and I'm trying to reflect and think about why that is and I can't figure it out. Maybe I'm an asshole, or maybe I'm just always saying something at the wrong time.

Why is it so hard?

This last week or so has been making me wonder where the passion went, or if it ever existed at all. I have no idea where to go from here and I'm scared. I'm holding out hope that it will get better, but my track record isn't great.

Sorry for the ramble, if you read even a word of it I thank you for your time.

Any tips for improving my chocolate writing ? Unironically one of my favourite parts of my shift now that I think I have found my "font"

No bro

Sub ho

I work in an older building that used to be another Restaurant that once had Air Conditioning. Our Chef and GM has refused to get the AC Repaired and this summer our kitchen was well above 48C/118F (Not including Broil or Hot End), We have a Type-1 Diabetic in the back and it's been the only time I have quite literally sweated buckets and went outside in 38C weather to cool off. The inside of our coolers literally condensate to the point where they cascade water every time we open a drawer or door. And personally I find this a good reason to leave this kitchen; over all the attitude is super good from everybody except for how hot summer is.

It's been a serious re-occurring ignored issue because the Chef works Expo and the GM doesn't give a fuck because a restaurant making over 300k a month spending the 16k on a unit isn't something the Share Holders would give an F about "Their words".

Also we aren't allowed to repair anything because we have a company wide contracted repair person and we've had things essential to service break take over a month to be fixed. (Line Freezer) where we had to go to the walk-in freezer for literally everything. :) It's great. Whats your thoughts?