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 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

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.

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.

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

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)

Been a while so here’s more parsley art.

Quick story. So we're slammed like a MFer, and I sent my coworker to go wash some serving plates because we we're nearly out (we don't have a dishie). Anyway, I'm pinballing around the kitchen taking on multiple orders, all while the worst duce is brewing up in my stomach. Well a few orders later it looks like I'm in the clear after the tickets I'm on. I'm thinking, "okay, I'll get all this done and get B to hold down the fort". I'm mid-cook on some items and the printer goes off, once..... Twice....... And another one, and another one. 😬 Suddenly it hits me, and I'm like okay I definitely can't do this. Lol I go and get my coworker and luckily he understands. So anyway I go do my business, and as I put my apron on and head back into the kitchen, it's hazy as hell and the smoke alarm is going off 😂. Poor dude forgot something in the cast iron and the whole kitchen is in a could of smoke. Lol after it all clears up, I'm like , "I can't leave you for 5 minutes without burning down the kitchen?" Lol oh what a shit show today was. No pun intended

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!

We got a new dishwasher a few months ago and that’s allowed me to break into the line and learn new stations. But ever since he started he gave me the ick with some comments about our servers beauty and how it “excites him”

As a socially awkward man myself I thought it was just “boy talk” and not really something I need to make a big deal out of. Lo and behold one day I’m going into the pit and I see him showing a server porn, then later waiting for the bus he ends up showing me porn!! So Obviously I had to tell chef and now I’m back in the pit filling in 😭

Still glad I did make sure to report things like that guys

I’m pissed as hell, the prep cooks spend a lot of time building it and making it look nice just for the service guys to slop it into a bowl
Edit: since people are asking, yes we do have plates. This is a choice by the head chef

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.

I took this last night mid shift. The food may be burning but Wu-Tang is eternal.

Their is a olive tree growing olives in the court. I just said casually " shame it's going to wast ". Didn't know that the customer was going to pick them

Yes, the burner was on all day.

We got a mixed mushroom box from sysco to test a bunch of our new menu items that we were going to train the cooks on. and this glorious discovery of a lions mane in the box took up almost a quarter of the weight of the box😍 beautiful.