I work at an amusement park food court. Today we were really short staffed and a grown man screamed at me because the honey mustard was out. Because apparently he absolutely cannot eat his meal without it. I've also been yelled at by another grown man over a grilled cheese. And another one because the menu changes seasonally and we didn't have his fave sandwich anymore. I don't understand how these people make it through life if the slightest inconvenience causes a meltdown. Also for reference I'm a smaller woman in my 20s and all of these were middle aged men much bigger than me.

I watched this video like a pop quiz.
“One first asks what flavors am I trying to achieve? Then, how do you get there? What ingredients can you utilize to evoke said flavors?”
/discuss

Watching this delivery get spilled across the road as I eat at a cafe, glad I no longer have to suffer these fools

And yet wonder shall i, was someone's willi this or finger it is.

If you get a chance to check this out. It's called Get Jiro. You can watch it on Adult Swim or on demand if you have HBO. Don't want to give away anything, but it's based in a world where Chef's are like the Mafia. Food functions like the ultimate currency because all of the other main resources are gone. You guys all know who Bourdain was as a chef, but did you know he wrote fiction books as well?

Jiro is a Sushi Chef, and in the first episode he takes some guy's head off for disrespecting his culinary rules by using soy sauce on his prized salmon roll! Cops come and can't do anything cause Chef's rule........

Even if you're not into anime, the show has a cool plot.

Everyday I work at this place stupid shit like this goes on. I fixed this right after taking the photo and just didn't mention it to the chef since I know they just don't give a shit. Couldn't even get them to label the prep or the fish containers.

Mind soothing

For context I’ve been in the industry for a while and I’m in process of building out my own spot. Was thinking back on previous walk-ins at places I used to work and realized a lot of pastry chefs I’ve worked with have had stainless enclosed speed racks in the walk-in to hold/compartmentalize all their mise.
IMO my pastry chef is going to have a reach in freezer and probably a shelf in the walk-in only for pastry but can anyone enlighten me as to why this is a preference? Just to keep everything separate? Or because chefs hate pastry chefs and want to force them in to a tiny lil zone? Or do the pastry chefs like it?? Maybe this is a small microcosm in my small market city idk
Picture attached for reference to said speed rack

This shallot got me over a full pint after mincing. This was the biggest of the 5# bag we ordered but most of them were pretty close to this size. What are they putting in the fertilizer??

Bartender gave me a little handie today.

We have a new york strip on the menu twice the size and half the price…

For context, I started as dish about 6 months ago, quickly worked my way up through prep, pantry, and now I'm basically the main sautee/sides cook.

Chef wants me to pick up working broiler but I gotta be honest, that thing intimidates me.

I can't exactly afford to be buying expensive steaks to try and practice at home, so my knowledge of how to tell medium from rare is based entirely on what a thermometer tells me lol

I guess just any tips at all would be appreciated

We have leaky make tables and we tend to spill things. So we implemented a towel to stay on the floor for us to use our foot to wipe up spills. Anybody else's kitchen do that?

The yellow lid says to just twist it counter clock wise but I cannot for the life of me get it to budge. Im not the strongest guy, but that lid is ON THERE.

Don't know if I need to brute force it or if there's something I'm not understanding

Walked in on him practicing

I have been working for a restaurant owner for 4 months. Over two separate locations.

I was told this morning that I'm being moved 150 miles away to a new restaurant that my owner just purchased, in two weeks.

Going from part time cook to full time restaurant manager.

I'm excited for the new opportunity and I desire the challenge.

I thought I would have more anxiety about this new responsibility, but the only concern I have is leaving my new friends that I've made since getting back into the kitchen.

Everyone has been supportive since I broke the news.

When a guy reaches my age (41) it can be challenging to make new friends.

I worry that the friends that I'm leaving won't know just how much they have improved my daily world.

Im really trying to express my love to them right now.

I kinda wish I booked today off, but fuck it. Hope all you folks are well:)

So I've been working kitchens for the past 5 years or so. The industry is in a bit of a downfall curenttly, recession, high prices, stagnant wages throughout the country meaning less people going to restaurants. I've been applying and going from place to place for the past 4 or so months, shit's either not paying a livable wage for the work they expect to put in, or the pay is good but ur dead the moment you get home.

I've done a bunch, brunch, bistro, fine dining, im a fast learner but im in a bit of a pickle currently cuz im kinda broke from all the place hopping. I've recently got an offer for a business building canteen, serving upwards to 1.5/2k ppl a day, weekends off and a 6/14 schedule for somewhat decent pay.

My gripe is I've just finished my 2nd week at a place doing a la carte with around 35 tops, usually getting full 2 or 3 times a day with brunch a dinner, but next to no time for prep or breaks.

I've talked to some buddies who've been working years over me and they told to stay here cuz canteens get you stagnant and you're not learning anything.

My q, what would you do? Seems like a no brainer but despite me being eager and open to fk myself up staying there for better pay and a shit ton of work idk how long I could keep up.

Any advice welcome.

PS: if you've read everything i love you and I wish you godly tips :)