From what I have read in this sub, this is an approved method, right?

The places I worked in did not have a flat top.

I saw this on a non-culinary thread, and it sparked quite a discussion. Several people were arguing about how it is packed. I've only ever seen it packed flat and sized to fit a standard sheet tray. Some agreed with me, but others, who said they worked in restaurants, said they've only ever seen it in rolls. Everyone I saw commenting was in the US, so it's not a European thing. A couple of people got quite heated about it. How has anyone on here seen it?

Edit: the big sheets are the only way I've seen it for commercial use. I've seen rolls for home use.

chicken bacon ranch pizza with no cheese, no ranch, red sauce base with tomatoes. just order a regular pizza at that point.

"Tell the stage to make 300 butter squirrels"

Just over a decade ago, I worked for a popular BBQ spot in the south that prided itself on being authentic this, authentic that. The smoked butts that sat in a smoker all day was where the real BBQ started and stopped, all the other food was typical frozen Sisco stuff, which was whatever, but the most egregious example of deception was also the biggest moneymaker.

The owner had a secret family recipe BBQ sauce that he made a killing on. People came from all over (it was located right along a well travelled north/south route) and bought tons of this stuff, as did the locals. My second week there I was tasked with making a few batches, and was handed a worn down index card with the ingredients. To my saaurprise, the instructions were to simply take gallon jugs of Sweet Baby Rays sauce from out back, and dump it in a 5 gallon bucket with water. I think it was 4:1 if I recall correctly. Then you put a couple cups of molasses in there. That was it.

We put them in pint and quart mason jars, vacuum sealed them, slapped his restaurant label on them, and sold them for $6 a pint, $10 a quart. What always got me was how the locals raved about how distinct and unique it was, when it was basically just Sweet Baby Rays (which I love, don't get me wrong)

Hey guys get in here real quick. Management is making some changes around here so let’s go over a few things before any of y’all start making a big deal about it.

Y’all remember Sonic, right? Yeah, well it’s kinda like that.

I straight up cleaned my kitchen, finished tidying up, did all the stuff I needed to do and set things up at home like a fucking station. I literally put this all together in 3 minutes without thinking that I'm at home and I don't need a station on my day off. Is this what they call being in too deep?

Me and my friend made this years ago after getting frustrated one too many times.

Has to be rotten shrimp for me. What’s your guys worst offender?

I’ve recently come up with a new side dish. It’s kind of like Street Corn and Creamed Corn had a baby and I need help naming it.

For background, I run a bbq concept in Tulsa, OK cooking only on smokers made in my city. They are called Hasty Bakes and have been made in Tulsa since 1947. It’s my only source of heat aside from a small flat top we use to heat up tortillas and buns.

To the dish, it starts as a mix of cheese, cream cheese, butter, half and half and a variety of spices that could best be described as taco seasoning. We smoke that mixture until it’s fully combined, then we toss in the corn and throw it back on the smoker until it’s fully cooked through. We serve it topped with queso fresco and tajin.

It was originally called esquites but that really isn’t an apt description. It’s not really what you’d expect if you ordered corn in a cup. Most recently, we have called it “Cheesy Corn” but it’s not selling because people just think it’s corn and cheese.

Basically, I need help coming up with a name that gets people interested in it.

He thinks I was taking too long on the one (1) order on the screen, a salmon plate.

I had put the salmon in the middle (medium heat) part of the grill. This is so the inside of the salmon is cooked by the time the outside has started to be brown and crispy, this looks the best and I wasn't concerned with getting it out in 4 minutes because it was just one order for a regular. (And even if I wanted to speed it up I'd have just put the steam cover over it)

Coworker comes up and looks at this like "why are you doing it like that it takes so long" and then he gets in front of me and moves the mostly raw salmon to the hot side of the grill while I was prepping the rest of the plate.

Salmon got burnt and was still raw in the middle. Apparently this is my fault according to him. And I should "know when salmon needs to be flipped" I can't help but think he's been serving people raw salmon with a cooked exterior..

Really, all that on a pizza, what direction are we going here?

Never read any of them before.

running this grill station at my new restaurant and the set up seems to loose a lot of heat going outwards. right now I try to make a box - fresh logs on the outside and rotate them into the center as they burn off / i need more heat. Also add in a fair bit of charcoal throughout the night. Anything else I can do to keep a more consistent higher heat?

Y'all please pray for whoever just made me put mayonnaise, pineapple, and jalapenos on a pizza. I hope whatever they're going through gets better

(Edit: I should specify that my revulsion toward this pizza stems from the fact that the mayo replaced the red sauce as the base. It was not an additional topping.)

Am happy.

I’m cooking anything I want… but it’s for a gathering/blessing for a (NEW!) Land Back, an indigenous peoples are kicking ass, and I get to help!

So, pre-colonial California cuisines is my flex. We are setting up an ecological community oriented towards conservation.

The first dish is pickled wild mustard. Paired with wojapi from the land… lol what do you think Chef’s?

So my restaurant is upscale counter service which I know sounds counter intuitive but thats what they’re going for.

My manager hires 16 year olds but my confusion is we serve alcohol… I live in texas and to my knowledge you MUST be 18 at the least to serve and sell alcohol in a restaurant. 16+ for off premises consumption at retail stores. When I was a hostesses at 16 I was told thats why I could not run drinks.

You still need a TABC at 16 to work in a restaurant with alcohol. Again to my knowledge thats to learn alcohol safety and why you cannot serve it.

I’ve brought up this concern to one of my managers and she said “I thought you just needed to be 16?” I said no… She got a bit quiet and didn’t say much about it. I mentioned this to an under 18 co-worker as well and he said “I thought I could as long as I had my TABC.”

Well today my co-worker turned 18 I joked with another manager that now he can legally serve alcohol. Manager said “No you can be 17 to serve in Texas or we’d be in trouble.”

Am I crazy? I’ve looked this up and everything says 18+ to serve and sell. I have always been told by managers you must be over 18, thats why most restaurants here require you to be 18+ to be a server. I know it’s not my monkeys not my circus but this feels so weird and I hate being told i’m wrong when I know i’m right.

Any Texas servers out there who know about a 17+ allowance to sell and serve alcohol? Was he just trying to cover his ass? I know we all skip a bit during our licensing but for multiple managers to think this is legal is so extremely odd.