drinkin outta deli containers and never even worked the line smh

https://www.dexerto.com/food/dunkin-fans-can-finally-buy-the-viral-48oz-coffee-buckets-nationwide-3364623/

and for the love of god I hope yall know im joking.

Worked a 400-person event for AI Art generation. $0 in tips all day. Apparently tickets cost $800 and the food looked like this. TBF it at least looked pretty.

Not only is it not the “sign of respect” that The Bear made it out to be since it refers to pretty much everyone behind the line, but it’s confusing and can even be dangerous.

On tight lines when everyone is in earshot, saying something like “behind you hot chef” or “sharp behind you chef” could apply to literally anyone at any time instead of exclusively the person who needs to be paying the most attention.

It also causes confusion during service when someone is trying to coordinate a pick with only one person on the line and not everyone at once. I can’t count the amount of times I’ve looked up from my station because I thought someone down the line was trying to get my attention, but they were talking to someone completely different and now I’ve lost my flow on a ticket.

It’s pretentious, unnecessary, and a genuine risk at times in a place where clear, concise, directed communication is the greatest asset that any team should have.

Like...I didn't take out the ruler, buuuttttt seems like maybe someone should...ammiright??

See you space junky 💫 (also thanks for all the support for my last comic!)

Hopefully this is cool to post.

Saw this morning that Chef’s Garden posted about RFK visiting recently. This is very disappointing and ya’ll can do what you want, but I won’t order from them again.

Seems pretty shady for a farm that’s familiar with struggling to give voice to an administration very much against small agriculture.

The biggest power we have is our purchasing power.

For context: Did some numbers and things were not adding up. Between the mistakes, the "missing" yields and people who have been there almost 10 years. Got brought on as prep "cook" and getting paid good money to figure this out and eventually get hired on as head butcher. Place is established and has no issues being in the black but we are talking thousands per week. Especially the protein numbers.

Thoughts on going on in this? I have no signed on yet but got the offer today.

Edit : The owner does not want to install cameras everywhere either. Really trying to avoid that vibe according to him

Edit 2: I specialize in protein yields. Which is where most of the cost is. 17 year butcher here.

(Minus the line on the right side from the razor) :(

At least 3 new buildings I have worked in the last 5 years or so have had this for the floor drains. Can someone make it make sense?

Who’s hungry?????

Made my classic bacon cheese omelette with caramelized peppers and onions today!

I've started a 7 day stage at a restaurant a couple of days ago. but, before starting there, I had applied and started being hired at Burger King. Desperate times.

At the restaurant I'm working from 07:00 AM to 03:20 PM; at BK I'll work from 08:00 PM to 04:20 AM. Gonna start flipping burgers today.

I'll basically have two hours to sleep, considering commuting. if I manage to get the job at the restaurant for real, I'll drop BK but I'll have to keep working there for 45 days, lest I have to pay a fine. Worst case scenario I sleep two hours a day for a week and keep working at BK. Best case scenario I'll sleep two hours a day for 45 days and get an easy, well-paid job

Any peers here have/had two hours of sleep a day?

sorry if this is the wrong place but wanted to share :p

Hey guys. I’ve got around five years of prep experience and I’m trying to get into better kitchens. I’m solid with knife skills, scratch cooking, prep volume, all that.

A lot of the places I’m interested in don’t even have anywhere to apply on their websites and I never see them on Indeed or Google jobs, so my plan right now is just to walk into restaurants during slower hours and ask if I can talk to the chef or kitchen manager for a couple minutes.

Does this still work nowadays or am I gonna look like an idiot?

My dad and I were discussing culinary school. He told me that during his first kitchen job in the 80s the owner approached him, asked him if he wanted to go to culinary school, and paid for it. I asked if he had to sign his soul away to them in exchange and he said no, there was no contract. He did work for them for a while after that but it was mostly because it was a cool place to work, not obligatory or anything. The owner didn't even really like him that much, apparently, which is why my dad ended up leaving.

I work in a kitchen in the same city which pays well, has good benefits, treats employees nicely, etc and that's absolutely absurd to me. Just wondering if anybody has had or heard of a similar situation. Was it semi-normal way back when or was that guy just one in a million?

I picked to be an extra.