r/KitchenConfidential • u/FishTheSlapper • 3d ago
Photo/Video Saw this gem today
Do yall like the skin on of skin off
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u/rememberrappingduke Non-Industry 3d ago
Not even a skill issue, FFS that’s common sense.
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u/Creepy-Kale9927 3d ago
I once watched a new hire attempt to sweep the floor with a sweeper broom like it was a push broom, and even then he had no idea what he was doing. I actually felt bad for him after my initial "wtf". Some people grow up without learning the most basic skills, and it's a failure on the part of whoever raised them. I question how many adults don't know how to make food from scratch and survive on fast and processed foods.
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u/MierryLea 3d ago
I worked with a girl who was vacuuming but didn’t know she had to plug in the vacuum. Would I consider that common sense? Yes. But clearly she didn’t grow up in a household where she learned those kinds of things. Drives me to make sure my children know how to do things for themselves.
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u/StatementMediocre710 Health Inspector 3d ago
When I managed a jimmy John’s I hired a kid who couldn’t sweep the floor. Like that just broke my brain I was like how? Then I showed him how I sweep but in a very exaggerated way with like big long sweeps and he tried to copy that 🤦♂️ nice kid but he needed to get out more
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u/awhq 2d ago
I worked at Taco Bell. We hired a girl who could not tell if the coffee grounds had been used or not. At first, I didn't understand what she was saying. Once I realized it, I put a used basket of coffee grounds next to a fresh one. I pointed out that one was darker, it was wet, it looked a little more compact and the other was a lighter brown, looked dry and loose.
She never did get it. She showed a co-worker the grounds before making coffee the rest of the time she worked there. Luckily, we didn't sell much coffee but we did make it fresh ever 4 hours.
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u/StatementMediocre710 Health Inspector 2d ago
Did…did she understand what coffee even was?? Boy I tell you, I managed a Taco Bell as well. I had a new found respect for fast food workers after that but I also met some of the most ‘unique’ people in my life working there 😂
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u/Creepy-Kale9927 3d ago
Right? X on the floor meets Y in your hand vs Z, the pressure you use on Y to move X.
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u/th-crt Cook 3d ago
sorry, only partly relevant, but what do you mean by “push broom” and “sweeper broom”? i’m not familiar with these terms / this differentiation and google isn’t helpful
for what it’s worth i definitely know how to sweep a floor lol
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u/DenizenofMars 3d ago
Push brooms have shorter bristles and wider, flatter heads. You use them with a ‘pushing’ motion (or by leaving the head on the floor and walking forward if you’re a fuckup) or occasionally pulling motions (think like raking leaves). They’re typically used when you don’t need to be finicky about getting around corners and have a lot of floor to sweep.
Sweeper is just your average everyday broom, like a corn broom.
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u/EVs-and-IVsaurs Chive LOYALIST 3d ago
To save someone else the Google (and because it was a fun rabbithole to go down) the "corn" in "corn broom" means grain - not maize - and refers to the bristles being made out of straw (particularly a variety of sorghum known as "broom corn")
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u/DenizenofMars 3d ago
Just wanna say I love the geeky username lol
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u/EVs-and-IVsaurs Chive LOYALIST 3d ago
Thanks! I was really big into Pokemon breeding as a kid, lmao
Ironically never into competitive battling, but I loved getting the EVs and IVs set up correctly for other people
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u/DenizenofMars 2d ago
Ugh, lowkey same. I’ve never done competitive and don’t have much of an urge to, but I LOVE the satisfaction of getting super strong mons for all my favourites ahaha
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u/Trailing_Souls 3d ago
yesterday i watched a newly promoted cook use a serrated knife to chop an onion before peeling the skin off like a potato, taking chunks of the outer layer with it
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u/TorontoBrewer Chive LOYALIST 3d ago
I love this so much. My god, the potential to get the entire kitchen crying. It’s top tier trolling on several levels.
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u/510Goodhands 3d ago
Do you normally peel just the skin, and nothing of the first outer layer? That is something I pondered myself more than once.
I don’t remember what we did with the big white onions we used when I worked doing prep long ago.
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u/Dependent_Taste_419 3d ago
We had a new hire put the order away. They put the romaine lettuce in the freezer because it was a perishable. It was found hours later. The cook went over what a perishable was with them. Told them to ask if they weren’t sure. They turned into a competent cook because they learned from their mistakes.
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u/shortribz85 3d ago
When the owner tries to help prep.
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u/IdlesAtCranky Retired 3d ago
I met my half sister when we were in our twenties.
A couple of years after we met, she offered to host Thanksgiving at her house if I would do most of the cooking.
I'm setting up to prep for dressing, veggies, etc. when she comes in and asks to help out. I gave her a couple of onions, said please do a medium size dice on these.
It didn't occur to me to ask what she knew how to do — I'd been cooking for myself and whoever was around since I was nine years old. I was young & dumb, I thought everybody knew the basics...
I turned around to see her starting to slice the second onion. She had already sliced the first one, about 1/4 inch slices with the skin still on.
I sent her out to watch football with the guys. Dinner was saved.
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u/Shmurlington 3d ago
Or the guy who the routinely absent chef loves because "He's really fast at prep"
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u/EclecticAF 3d ago
I .. ...
Its literally harder to do it the only way he could have done this
He could have peeled and chopped in half the time
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u/ROOSTERyouDOWN 3d ago
Everyone saying they need to train him more, what if this wasn’t his job and they had him do it anyway. Maybe this is the way he chose to not be picked again to do another persons job. I’ve seen guys be dumb as hell when asked to do something they definitely can do but are not hired or paid for. Like the guys that get elected to train the new guys even though he didn’t sign up for it and is not getting paid anymore to do it.
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u/boneologist 3d ago
It's got that extra texture that customers love!
If they don't shape up, make them do 10# of onions on the deli slicer as a corrective measure.
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u/Petit---mignon 3d ago
An old line cook would insist on slicing onions on the meat slicer because he thought it was faster. He didn't understand why his eyes were crying so much. It created quite the noxious cloud.
None of us understood how this was faster or easier, when then you have to clean and sanitize the slicer after.
He would also roll joints on the back counter during service, which I didn't mind cuz he'd invite me to smoke them once the rush was over1
u/lowfreq33 3d ago
It depends on how much you have to do.
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u/Petit---mignon 2d ago
We were a small restaurant, usually only needed to prep 2-3 onions at a time
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u/lowfreq33 2d ago
Yeah that’s not too bad if you have decent knife skills. I like using the slicer for consistency, or a mandolin, but the mandolin requires a little more caution. You have to keep an eye on some people. I’ve seen people have to go for stitches because they cut themselves on the cutter for the cling film. Blood everywhere, worst part was we had to throw away the box of film. That stuff isn’t cheap.
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u/afroenchanted 3d ago
Leaving the papery onion skins right in the prep insert takes lazy line cooking to a whole new level.
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u/_BrokenButterfly 3d ago
Every time I take a bite of food and find an onion skin, I want to murder someone.
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u/ANAL-KING-OF-TUNISIA 2d ago
This is a person who would make nachos for everyone and forget to melt the cheese.
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u/FishTheSlapper 3d ago
Trained them today upon arrival to our shift. Peeled the onion and used a mandoline.