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!

We throw Heavyweights quotes around our kitchen left and right but today it’s been more than usual today and it got me thinking about other kitchens.

We had to pull in our tomatoes early because of the frost so any ideas on how how to use them up would be very helpful thank youuuuu

Blue and orange contrast goes so hard. We pretty much only get blue OR orange so this one came home

I smoked a few bologna logs for my upcoming special and it resembles all of the AI restaurant ads I've seen.

Thought you lot might enjoy it.

If so, I'd love to hear from you about how this is affecting workers and your customers! I'm Juliana Kaplan, a reporter over at Business Insider (I got mod approval to post here!), and I'm hoping to hear from folks on the ground about this for an article. If that's you, please feel free to DM here, reach out via email at jkaplan[at]businessinsider[dot]com, or via Signal at julianakaplan.33. Thanks!

This is a weird jekyll and hyde situation.

This person is showing up each day with varying degrees of intoxication.

They run expo and it's getting to where I feel like I have to fight the chef everyday or put my body through superhuman tasks to accommodate this person.

Lately I feel like I've been losing the fight and I just put up shit food. It hurts me and it leaves me incredibly pissed off every night.

So it's been getting harder to sleep due to anger, I've been taking late night runs just to wind down , and I don't really talk to anyone as I don't really like many of the people I work with for many reasons but primarily as they are complicit with this behavior. They have all commented on the abuse and the way the chef calls tickets to me and treats me.

It's only recently that some of the foh and other managers have stepped away to speak to the higher ups.

Then there is another part of me that worries this chef genuinely is not doing this intentionally but is just bad at the various parts of the job and thinks that is what they have to do to get performance.

At times they seem like they are genuine about caring about myself and others but their actions express a totally different sentiment.

I am a host at a busy brunch restaurant. We had our head chef quit, so now our kitchen is weak (40 minute ticket times) I am being told to do menu counts every 5-10 minutes.

Between guests coming in, the phone ringing, expo-ing all DoorDash orders, bussing, rolling silverware, and cleaning the bathrooms, this has FUCKED my flow up and now I’m struggling to get things done while running to the kitchen to be bitched at that I’m not counting enough. I am only one person. On Sunday we have at max 2 hosts.

Is this normal? Is it just because the guy is new? It’s pissing me off but I might not know so I’ve come to ask. Does my kitchen just suck balls or should I be counting more and I’m a dick? Thanks.

Just write the damn ad out. All of this is so unnecessary.

So me and my business partner have been in business for over eight years now. We own our own restaurant the only two cooks in the kitchen with three various dishwashers, That help prep basic things.

We do five course wine and beer dinners monthly. mainly to help build numbers in a crowd and a following on slower nights. we chose Wednesdays

Times have been tough for restaurants recently and in the past 15 years and on. we have been discussing closing for good the past couple months but nothing more than yeah we should maybe close. Sunday before our next dinner in september I decided I don’t wanna close anymore nor entertain the idea.

the last Wednesday of September rolled around, we have a wine dinner with a prominent estate grown winery in our area. He no calls no shows. i havent spoke one word with him since.

id imagine this will end in the courtroom.

we live in an area where the fall time is a big tourist draw for the leaves changing color. October is literally our busiest month tied with August.

He left me to do everything with the bare minimum. (in my opinion.) in a time where it was crucial to have a solid line.

So far we have persevered, and I am confident in my abilities to train people and make people line worthy cooks. It’s just exhausting then at the end of the day I’m mentally drained from doing both of our jobs in one.

I don’t really know what the purpose of this post is…i guess maybe just let people know that things do happen even in perfect ideal business relationships.

Also, if you have dreams, don’t give up on them and work your ass off and surround yourself with good people and good habits, and I believe you will do the right thing in growing a good company, even in the face of a blessed hellride (thanks Zakk)

I coincidentally read "Kitchen Confidential" right as I was starting my job as dishie this summer and man, I'm starting to understand why Anthony said he learned every important lesson he needed in life from his time as a dishwasher.

Today was goddamn hard. I got a very stern talking to from the chef, basically telling me that I need to fucking step it up, get out of my shell and be part of the team if I want to go anywhere, in the business and in life. I definitely put too much trust in him and started going down a path of whining and self-victimisation, and I now feel like a kid who just got scolded by their favourite teacher.

I snuck in a quick cry in the dish pit, got home with my tail tucked between my legs and I'm kinda dreading tomorrow, so if any of you have wise advice please feel free to comment, I need it.

Last two months every single order through Ben e Keith: half the products are out, no replacements or substitutions offered, quality of produce has been going progressively downhill, having to scramble after each truck to make up for the product I now do not have…they used to be so good when i worked with them in the past, what changed?

I’m looking for advice on how to find a paid job, for just a month somewhere in Europe - ideally Scandinavia. I’m from England.

I’m an experienced pastry chef and work in a bakery, but would absolutely love to work abroad, learn something new, in a new place.

Any advice from a chef who has done something similar? I know a lot of kitchens won’t want to waste time training someone who will leave after a few weeks but I have a lot of passion.

Not the most exciting thing but true.

I've worked and eaten in many types of restaurants over the decades, but I've never encountered such vile food! It literally stinks.

I think this has a lot to do with their choice of equipment that keeps things warm. I don't know the name of it, but it's made of some sort of hard rubber. It has a bottom which holds the plate, then a dome. This stuff is porous, so when I open it, it smells like 50 poorly cooked meals. Truly vomit inducing.

Does anyone use this stuff? Is there a trick to getting the odor out?

Thank you in advance

So, about a year ago I launched my food truck. It’s been going really well and I’m finally able to just focus on this full time instead of hustling elsewhere.

Due to the schedule between my kids and my business partner, I find I have a few days with nothing going on. I’m leaning towards helping others get a grasp on their dreams as well.

Starting with friends, and maybe moving on to the general public, I want to offer my truck up for pop-up events for another aspiring chef to show off what they got.

In your opinion, what would be a good payment for that? I would be providing a truck (it’s got everything but a freezer or an oven), access to my commissary, my POS system, and I would be there to fill in any role needed.

I was thinking like $100 upfront, 10% of sales on the backside. They would have to buy food and any odds and ends, but they’d have use of my pans, napkins, bagging, etc.

Am I too high or too low?