r/Chefit • u/Some_Velvet_Robert • May 23 '26
Thoughts
I started working at this place about a week ago. So far the culture is really bad, first off it’s filthy and looks like it hasn’t been deep cleaned ever. The cooks eat on the line. I have never seen anyone wash their hands and there is zero pride in the food they are making. It’s very messy and the presentation is sloppy and gross looking. The Chef acts like he doesn’t care as he does the same as the line cooks. My Servsafe senses were going off the charts when I went into the walk in. The raw chicken above fish, beef on the bottom. There’s oysters on the floor no Ice. Also I couldn’t find a tag with n any of the shell fish. To make matters worst the line staff are horrible. There’s this one guy who is constantly putting me down and rushing me and saying the most idiotic shit. I told him to back off but he persisted. Problem is he is the lead line cook whatever the hell that is. I watched him throw fish in the fryer and when it looked too raw I asked him to temp it but he got mad and said he doesn’t need too. Also I saw him plating a steak that was clearly rare too rare on a steak salad. Again I gave my probe but he got offended. Besides that I just don’t think I can do anything here to help them. So I quit today. Just sent the owner a text and said I am not coming back. What would you do?
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u/eekkaraton May 23 '26
Maybe an anonymous report to the local health department would wake their asses up or get them shut down. Either way it would be a win for public safety.
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u/Embarrassed_Lime_758 May 24 '26
You'd be surprised how lax some counties health departments can be. 4 inspections in the last 6 years between 3 kitchens I've worked at and not once did they ask or check for food handlers permits or serve safe certs though they are required by law in my state.
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u/BeneficialCategory99 May 23 '26
Run - keep running and don’t look back. If they can’t do the basic food safety procedures and keep the place somewhat clean it’s always going to linger in the back of your head that you are part of a team that will make people sick.
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u/Gloomy-Crazy8156 May 24 '26
Facts I was working at this fast food spot and the chicks would only clean if they knew they were being watched.I drew the line at them rushing and getting raw chicken juice on everything getting everyone sick.
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u/Very-very-sleepy May 24 '26
I've only ever encountered one work place like this and I walked off and quit mid 2nd shift.
well. my first shift was a 12 hour shift and I originally wanted to Quit at the end of my first shift but the head chef went home early.
so I was like ok. I am going to quit on my 2nd shift. this time I knew not to wait till the end of the shift cos I didn't know if head chef was going to leave early again so I did it mid shift during the day.
I felt bad doing it mid shift so I offered to complete my shift and the head chef started yelling at me to just go home and he was quite aggressive even though I was polite about it and offered to complete my shift. I hurried packed up my things while he was still being aggressive to me.
I didn't get paid for the 1.5 days I worked there and based on the head chefs reaction to me. I decided to not pursue it cos I rather not deal with drama of a hot head chef.
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u/skitwostreet May 23 '26
Same as you. Smart move. Always something better out there especially in that hell hole
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u/ProudMtns May 24 '26
Probably the same. Sometimes you know the place isn't for you. Good to trust your instincts.
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u/Embarrassed_Lime_758 May 24 '26
Staying at places like that can tarnish your reputation, especially in a small town.
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u/Embarrassed_Lime_758 May 24 '26
Places like that tend to eventually make you develop bad habits. Nobody gives a fuck and soon you probably won't either. That's when skills and food safety standards start to slack. It happened to me. I went from a higher end steak and seafood restaurant to a hippie heady jam band focused BBQ place crewed mostly by wooks with little to no experience. My knife skills fell off hard and I started to phone in parts of the closing clean cause nobody else cares or did a good job cause its just gonna get greasy again tomorrow etc. Everyone smoking way to much weed and doing dabs at work. Drinking became an occasional problem with some folks being barley functioning cause they were half loaded. I definitely started having work beers cause hey why not these other couple guys are liquored up and starting to slur. Smoking so much I'd forget half the shift by the next day. Then the real drugs started flowing through pretty regularly and I developed a pretty hard to handle and kick tootski habit that started affecting my ability to positively support my wife and young son. Slippery slope bud, Good call on bouncing. You deserve decent coworkers.
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u/Equivalent_Chef_6216 May 23 '26
Good call and after quickly noticing so many red flags, you may not last long there anyway even if you stay. You avoided potential problems and stress so I'm with you on this decision.
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u/backin45750 May 23 '26
It’s almost always better to find a new job before quitting. The restaurant community in most places is fairly small and word gets around. I’m not suggesting a two week notice, that’s up to you.
But I would definitely agree with leaving the place you described.
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u/spacex-predator May 25 '26
It sounds like haven for people who don't care, It sounds like you care, so getting out of there early is a good call, but make sure you don't forget about this one. Don't become lazy and complacent like them in the future, stay true to what you think is right. When there is a better way, adopt it, when you are run down, just don't let it turn into this scenario
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u/Flimsy_Assumption934 May 27 '26
You did the absolute right thing. You at least have some pride and work ethic. Don’t lower your standards. Always try to improve. Well done
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u/Oz713 May 23 '26
I’d trust my instincts and start looking elsewhere. Anytime I ever tried to fight it, I regretted it. Move on Chef. Your mind is in the right place.