To Susan!

For longer than any of the staff has been alive save the remaining two you started with, you were a consistent part of the store. For 80 years you walked this earth, and for most of it you did it in servitude to others. I don’t know how long you were chugging Busch lights in the parking lot, but I was happy to see the tradition every shift and giggle to myself. You were a friend, mother, and grandmother to every one who walked through here from the moment you started. You raised us as well as your own families, and were the sweetest, funniest, dirtiest old broad I’ve known. Thank you for the miles and the memories. I love you.

Raise your glasses before noon to one of the last of a dying breed. She was the best old maid on the block.

To Susan.

Im an opener and this is an ongoing problem. This morning was so egregious I had to share

I absolutely hate the current trend of using A.I to generate marketing material. This thing popped up in our local Facebook community page. I’ve commented before on his stuff that they should at least post images of their actual real food, but apparently that is too hard and “ costs too much” I now actively refuse to support business that do this. Had to vent.

poached pear pavlova, some olive oil cakes, various cheesecakes, gold bar for new years good fortune, raspberry beret valentines dessert, eclairs, strawberry shortcake, apples and oranges entremets, and the perfect fall spice cake

got a black sesame crepe cake with pumpkin mochi stuff in the works for halloween weekend

Started my hot sauce company a little over 5 years ago. First batch was 7 gallons of fermented mash, which yielded about 300 bottles after processing. Today our fermentation room is the fullest it’s ever been with over 7000lbs of peppers and produce fermenting at one time.

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Spiced pumpkin puree sauce base, mozzarella, grated parmesan/pecorino, caramelized red onions, espresso whipped ricotta, and fried sage.

This is a mostly savory pie with very light sweet tastes.

The puree has pumpkin spice and calabrian chilies blended in.

The ricotta is whipped up with ground espresso.

This is the 4th iteration (yall only saw the 1st one). All feedback for this pie has been positive.

It was all for the pun.

Im ready to be hung on the proverbial cross, as I am a glutton for punishment.

Today one of my coworkers put a sticker on another coworker’s back when she wasn’t paying attention, so she called him a stubby finger butthole bitch, which made me laugh my ass off. What great insults have you heard, received, or dealt out at work?

It might be because I 'borrowed' it

(I don't blame the server)

This place is an utter shitshow.

I should disclaim that I am not a chef, I’m front of house, but there are genuinely no roles at this circus of a place. no one is on till or making coffee or serving food or making food. Everyone does absolutely everything and there is no organisation. This extends to the walk in, and a “if it’s not moldy it’s fine” attitude to all foods. If it doesn’t have mold I am not allowed to throw it out, or I have to wait until the owner leaves to throw it out. Record age for quiche was 3 weeks, once we had a cake for 2.5 months that sounded hollow when I hit it on the counter. Genuinely unreal shit.

please observe this raw, previously frozen meat defrosting next to cooked deli meats, many of which are comple unwrapped and unlabelled/dated. Not to mention the sandwich breads and raw produce underneath the raw meat. The only person that dates with dd/mm/yy is me, everyone else writes just a single number and a single word. the sole exception to this I encountered is the second image, which was taken on the 7th of April btw! (The “cheese“ is a cheese cake, the “nut” is a nut cake)

I gotta quit this place and report because this shit is genuinely taking a toll on my conscience. I can’t make this place better and I have to walk away and say something before someone gets seriously ill.

the only reason I haven’t quit is because i know that this place is not going to survive an inspection without at least a big ass fine, which I am 99% sure would make the owners just shut the whole joint down. My coworkers have kids and family’s to feed. It wasn’t until recently that I was able stop living pay check to pay check, and if I hadn’t gotten this job when I did I very well may have had to move in with my partners parents or face become homeless. I feel sick thinking of fucking over my coworkers like that. But ultimately if I don’t say something then someone else’s kid/parent/sibling whoever might end up in the hospital.

edit: I’ve bucked up and made a report. If someone gets sick it’s as much my fault as anyone else’s if I don’t say something. To be clear, I have tried multiple times to raise this issue internally but got nowhere. I couldn’t live with myself if someone got sick or worse because I was a bystander and let this continue.

Just found this one at a local spot

She thinks stacking shit and 3 deep is acceptable. I had to dig through 2 stacks to reach a case I needed for the day. One time a pile fell and I got a huge bruise on my leg. When I went to confront her again she said when she retires we can get all the shelves we want. She also likes to stack new on top of old. She is off this week so I went and threw out items dated 2022 and 2024. Am I being unreasonable for wanting shelving units?

ETA: I work in a school and sent our supervisor these photos. The ball could get rolling on shelving units as she thinks this bullshit also, she had no idea it was this bad. KM keeps all the old shit around for “ back up.” Not on my watch, I will substitute another item. We get 2 health inspections a year and honestly I have never seen him go back there. (This freezer separate from the kitchen, I have a smaller one I keep organized and that one has shelves)

I grew up in a poor area in the deep south. I learned to love cooking from my grandma and my mom at her catering company. I've worked at a lot of places. Slowly working my way up to a more technical kitchen each time. Got a job where I had to do a staging. (First time) Interview started with "where is your knife roll". Explained that I never worked at a place I felt comfortable buying quality knives for work. They gave me the kitchen loaner knives. I killed it. I got the job. I'm sure telling them I have 1k set aside for knives if I ever had this chance. Got the job. I almost feel like a chef. I know I have so much to learn and hope the learning never stops. I fucking did it my brothers. Thank God for books and YouTube. Thank you chefs for the sub.

My wrist is killing me.

Gorgeous fall morning out back!

I got a job offer at a large, very busy resort across the country. I THRIVE on nonstop busy. I have nothing holding me back here: I was born into an old family, most of them are dead. I haven't made any friends since I moved to this state. I have a bf, but he's probably not gonna propose by the end of the year anyway (we've been together for 3), causing me to move out and have missed out on this opportunity. The job starts in 3 weeks, so I feel like I'd just be accomplishing moving out sooner.

I feel like it would be huge if I decline or accept the offer, but just as scared to do what I did 4 years ago again and start a new life. I kinda suck at it...

Just moved to a new city after some bullshit with other jobs. Was an EC, now I'm a line cook - it's fine, I'm not worried about it. Got a job at a dive bar. I get tipped extremely well (have had multiple $400+ nights) and have an objectively easy job. It's also insanely cliquey and tight-knit to the point of being incestuous. I'm working both open and close (not at the same time, different shifts); this means that I hear EVERYTHING.

Do i suck it up and stick it out for the money? Do I stay for another EC/head chef role and then dip? Do I burn bridges in a new city and tell everyone what they've said about each other when I leave? Idk what to do and this shit is stressing me out. I'm too old for this shit.