Seems a little problematic 🤪

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

He asked for culinary to be brutally honest

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.

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.

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.

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

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.

Recently quit a BOH supervisor gig at a local brewery/pizza place. Turned the avergage ticket time from 30min into 15min; implemented standards such as wrapping the inserts during close; a closing list; writing a prep/911 list for opening crew; the literal -basics- were received with the same kind of awe cavemen felt when discovering fire; whipped a crew of uninspired linecooks into a team we were fucking rocking it. Then, Chef hired a kid with Mcdonalds as their only culinary experience (no diss to the Mcdonalds crews out there, but going from a corporate McDicks structure to old -school kitchen hierarchy is quite a leap) and they couldn't keep up or shut up. Now, i have 16 years in the industry and have worked with the kinds of chef who'll burn your leg with a pan if you get in their way, belittle, scream, absue, chew, and spit you out before demanding you show up early for your shift the next day- and that aint me. I'm not one to repeat the violence that shaped my work ethic. Im patient if youre just stepping into the industry, will show you everything that i know, and always -always- embrace mistakes because thats when the best opportunities to learn and exhibit humility emerge. That being said, im also not one to be lackadaisical when pointing out inconsistencies, lack of focus, and disrespectful behavior before, during, or after such instances have occured. In fact i get persistent because the more i have to watch over you the less i trust you wont hurt yourself, someone else, or derail the momentum of the team. My role was not to win a popularity contest, i was hired because i know what to do and i do it damn well. New hire has been there for two and a half weeks with absolutely no sign of improvement. We're about to go from 120 covers to 350 in a matter of weeks. I bring up to chef that new hire doesn't like that I'm showing more interest in having the job done correctly than being her friend; new hire wont shut the fuck up about useless shit and is distracting my team; new hire leaves their sketchbook with their fursona open and out in full display and when i bring it up they interrupt me mid-sentence to say "oh you saw it? Isn't it so cute?!" before i stare silently, blink, and finish saying "put it away" (and no, it wasn't- I've seen better on the dregs of DeviantArt); the straw for me was when i was showing new hire how to do something they said "well, if you think that'll work"... So i send them home for the day on the spot. New hire then goes to chef shortly after and tells her I'm bully. Chef then tells me everyone is afraid of me and are threatening to walk off the job (which, admittedly, was incredibly hurtful because i took a lot of pride in how far my team had grown in such a short time. Hell, i even called them my orchids because of the individual attention they needed and how much i beamed when they flourished. ) So i ask Chef if this is really the place for me if that's the truth of the matter, Chef says, "oh, absolutely it is" (🧐). Then Chef goes on about how much ive done for the kitchen, then goes back to saying if i dont handle new hire with kiddie gloves im fired, back to compliments, then ire, etc... for about forty minutes. I told chef i cant accommodate someone that disrespectful and unwilling to learn, to which the final nail in the coffin sounded like "You're going to have to learn how to change your way of doing things and do more with less or you wont have a place here anymore." K, bet, hoe. So i quit the following day and from what ive heard the new menu is in a week and a half, the seating is at 350 and yesterday they got two one-star reviews in a single service with ticket times over 1hr. My prized orchid, reffering back to the metaphor, was a 20 year with ZERO kitchen experience, who, by the time that i left, was an absolute unit of a linecook because of how well they listened, learned, and adapted. So much so, they were the only reason i didn't quit on the spot because i wanted them to hear it from me personally that i wasn't coming back. And like I said to them when they started and as i left:

"The one thing i want you to learn from this whole experience is how, and when, to stand up for yourself. "

Because if chef wants to prioritize a useless turd. Let em- I just won't be around to clean up the inevitable skid marks.

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.

I have no clue??

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.

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.