Is it weird for the sauce smear to be outside of the ramekin or am I being judgemental?

My boss thinks this is appropriate, messages 10 minutes prior to my normal shift start telling me she needs me to work. She was there at closing the night before but said nothing. I was already out of town when I got this. Then she proceeds to message my family as well. Inappropriate AF especially at $9 hr, so glad I have an interview soon because I'm done having to pick up managements slack on my days off but never getting any help when I'm the one short staffed.

Seems a little problematic 🤪

Oh yeah me too. And I’m the only reason they are able to ever have any time off or go out of town or are even able to keep this place running. We can see whose side they’ll take.

It was a part time baking gig that I was absolutely loving so I was blindsided as hell by the text today. Nothing bad to say about the company just bummed as hell this happened to me. Well, starting this text with Yo! does kind of rub me the wrong way.

https://www.reddit.com/r/whatisthisthing/s/IsvlGf8iVB

In a piece of steak we had a Greek restaurant…hoping it’s a vein or something else? It was extremely hard to pull out of the meat. Freaked my wife and I out.

Looks like another double fo me

Idk man, I’m just tired. I’m 4 years into this, cooking at all types of different stations and levels and if I’ve learned nothing else, it’s that confidence (and a little bit of bravado) are like the most important mental tools we have, and like I’m just so broken down and burnt out and depressed that like I just can’t do it. I love cooking, I love my job (as much I may complain about it), and I love the environment but like I just don’t know what to do.

Every step of the way, I’ve been told I wasn’t ready yet, or that I wasn’t good enough, and they always told me it would come with time but like, it just hasn’t. And maybe part of it is ableism (I have a limp, it doesn’t affect my work but it’s very visible), but I’m tired of being treated like a 5 year old or just assuming that I’m gonna fuck something up or break it. I just wanna be treated like a fucking person yknow.

Idk this is a lot of words to say that I don’t know what to do. I feel trapped in an endless loop of suck, and any light at the end of the tunnel is basically screaming at me to give up on my dreams.

My just fired post is getting popular so just wanted to share some pics from my 4th (1st solo) shift, came home on could nine from being so proud and happy with what I was doing. I was really looking forward to how much better I was going to get with bread scoring and getting more into cookies and other desserts.

So I've left the industry about a year ago and I've read the newest reviews about three times now in that one year and yeah, I like seeing the negativity the restaurant receives. I'm sorry for the folks that had a bad experience, though. Of course.

But I'm happy that these Stooges that are "running" the place have no clue what to do.

I'm such a bad bitch.

posted in r/memes by u/duxrexus

Every time I help out FOH with rolling silverware I make a joke roll every tub.

In the middle of every tub I fill I make a roll that's an absurd set up. Sometimes it's all forks. Sometimes it's all knives. Never all spoons though.

I don't know why I do it.

I've been doing it for months and I never hear anyone talk or ask about it.

I just help out often cause I'm fast at it and I hate having down time.

This question is for club chefs, along with anyone who has relevant experience.

Taking over a golf club, and the treasurer (board member non employee) has been doing good cost incorrectly for years. I’ve found simple number errors and miscalculation that some months added 4%+ to food cost- not including what we are about to discuss.

Among multiple issues I’ve already found, we are at a stand off on one specific issue: food that is bought to be given for free/not for revenue.

For example, there are snacks at our halfway house that are free. They will never be charged for, and cost a few thousand dollars over the course of the year.

The other is employee meal. They NEVER had a real budget. It’s just been whatever they have laying around. I asked for a budget this year and was given $10 a day TOTAL for the ENTIRE summer. We have a staff of 50+ in peak season.

My argument is that both employee meal and these free foods should be separately budgeted (either their own line item or together), and not taken against food cost. They (the treasurer, not the accountant (who is also new and never did clubs)) argue that they should both be included in our regular food cost. What are you thoughts?

Chef just fired two employees. One was attendance issues and the second was creepy and bad at their job. Second firing was difficult because chef had been friends with the guy and gave him a job because dude needed the extra money. So, awkward. Lesson: Don’t hire your friends.

Chef now wants to hire his girlfriend’s friend whose number one issue at previous jobs had been attendance.

Chef does not see the issue.

Just, wow.

Why do restaurant owners always think people are going to risk going out in flash floods and tornadoes to dine out?

I work at a country club... And like most country clubs, we have our assortment of cooks from all walks of life. I have no idea if it's one of the mid 50s lifer cooks that have been here for decades, or one of the under 23 years old kids.