/ck/ - Food & Cooking

>>5427535
In what kind of ranking can a restaurant be awarded 5 stars?

>>5427703
TripAdvisor, or any of those faggoty pretentious 'foodie' websites?

>>5427535
forbes and AAA do, there are also a maximum score of 5 for AA though those are rosettes

everything should be ranked out of 100 or 10, anything else is dumb

Bumping for interest stories

Can we talk about how often some chains clean out their soda fountains? The place I worked at constantly had sludge in the machine, but coke freestyle machines were kinda hard to clean around.

>>5428097

Local restaurant employee here. Our nozzles are cleaned and soaked in sanitizer overnight every night.

>>5428097
Starbucks worker here. While I can't comment on that santition of Soda Fountains. I will say that at some Starbucks stores there is a tendency to not clean the pumps used to make cappuccinos. In some cases some the stores I had to work at had Mold in their pumps.

Food for thought the next time you order Shakes, or other "Prepared" frozen drinks

>mfw I got fired for not cleaning the restaurant properly
>the manager literally took a plastic glove and dragged it across the darkest crevices that are nowhere fucking near customers or their food or the kitchen and said I wasn't doing the job right
>mfw

I hated that place anyway but still what the fuck.

>>5428157

oldfag, but I worked both indie and Starbucks for years, and in 2001 Starbucks was super anal about cleanliness. Might have changed after the robo baristas came in though.

>>5428112
everywhere ive ever worked also does this

>>5428097
We do the same thing every night, any pieces that come apart get brushed and soaked in sanitizer.

Every Sunday we burn and scrub the ice wells.

I do not get ice when I go out to eat, because in almost every case of getting sick from going out to eat, happens because of dirty ice.

I work as a barista. The worst I do is not wash my hands most of the time. It fucks up my hands too much and I'm already getting them wet with sanitizer towels, wiping stuff down, doing dishes.
I'm not touching the inside contents of your drink and I'm not touching the hole on the cup that you drink from.

>>5427535
I own a restaurant, we don't do the customers always right shit, if the food was made right and they don't like it they gotta pay for it, and we suggest ordering something different the next time they come in.

What kinda stories do you want to hear, I've got a ton.

I used to work at a Mexican fast food place, think of it as the tier above taco bell. We had this enormously fat couple come in and order a burrito to share. They sent it back because they didn't like the distribution of chicken inside.

There was also another time where a woman came in and ordered bean and cheese burrito with no beans. So I asked if she just wanted a quesadilla, but she was adamant about getting a bean and cheese with no beans. We just rolled up the quesadilla.

>>5428252
You'll want to wash your hands if your getting the sanitizers on your skin.

>>5428298
Those are my favorite customers next to the lady who never lets go of her phone.

Being a line cook sucks big time. You have to deal with all the waiters/waitresses mistakes/BS.

I worked for 7 years in a 4 star conference center that had a buffet and did plated conferences. That was awesome and you got to learn/cook without dealing with the waiters/waitresses.

I have done line cook work and it was infuriating.

Basically you could count on redoing 10% of your work because of the staff forgot to tell you something.

>>5428254
Worst customer. Jewiest customer. Craziest chef.

Anything, man.

>>5428254
Worst experience with a customer, i love them.

Personally, I have never refused to pay for a meal, I just send it back until they make it how it was ordered.

>>5428631
I was at Red Robin a few weeks ago and accidently got a waitresss fired. All I wanted was no mayo. Ordered.

Mayo on my burger.

No big deal, ask her politely for a replacement each time. Honest mistake

Second burger, no mayo.

Repeat, still polite.
Third burger, manager comes out and personally assures me of no mayo.

Fourth burger, mayo. I ain't even mad. I just ask again, pls no mayo. Manager must have thought I was a super Jew, profusely apologies, runs off. I can see him scream at the waitress, she cries, I feel bad.

Fifth burger was fine.

>>5428650
>Red Robin
But holy shit, how does something like that even happen?

>>5428655
I'm convinced it was a mayo shilling line cook who was grossly offended by my refusal to eat mayo, so he decided to take justice into his own hands.

>>5428661
Heinz marketing has been really aggressive lately

These happened long ago:

My friend accidentally served his bandaid in some fries at a Chilis in the 90's

I also worked at a Chinese restaurant where they served a pu pu plater like the one pictured. Well the metal flame is lit right before the platter goes out to the table. About 5 minutes after the platter had been at the table & half of the food eaten - the metal cooker heated up the wooden base. The about 20 roaches ran out from underneath where the base swivels. lol - I'm not even kidding.

>>5428673
I don't mind mayo myself, but I still want my shit the way i ordered it. I don't give a damn if the chef thinks it's better with mayo, if I want it without mayo, I get it without mayo or that shit is going back to the kitchen.

>>5428684
Fucking hell that is just wrong. If I was working there, i would laugh my ass off until i realized that i was likely out of a job and the whole place was going to close.

>>5428298
>didn't like the distribution
Funny, everytime I go to taco bell and get the $1 grillers(chipotle chicken), one side is nothing but sour cream and chicken and the other end is nothing but the chipotle sauce and chicken. I've got in the habit of asking them to put the sauce on the middle so It spreads out evenly.

>>5428172
They wanted a excuse to get rid of you. And it's their fault as well for not having it cleaned as they are THE FUCKING MANAGER.

How many stars would a restaurant like The Olive Garden or The Red Lobster be about?

>>5428721
1? less?

>>5428644
I've always wnated to pull a Gordon Ramsay the next time I get bad food, and start raising my voice about the food being "bland, dry, tasteless" and looking like dog food."I can't believe you served me that crap."

>>5428684

forgot to say. One time the owner of the Chinese restaurant got a 28 on his health inspection score. He just waited until they left and used a marker and changed it to an 88. He did not give a fuck.

He sold the business a few years later.

>>5428357
Nah it's diluted to be safe.
Use it to wipe down the steam wand.

Does anyone have any horror stories about bad food cleanliness?

When you fuck up, go above and beyond to fix your mistake. The customer will forget about the fuck up and become calm and happy. They will become repeat customers and you'll end up making more money than you lost on fixing the fuck up (e.g. Giving them a free meal and drink etc).

Another thing, if you can do it, do it. Don't fuckin tell me you can't change asparagus for avocado on my sandwich. I want the chicken salad with steak instead. You fuckin can do it. So do it.

Trust me. The customer is always right and all that. Your job is to make customer happy. So do it

Yours,

An 8-year-long restaurant worker.

>>5428684
That's why you should wear a glove if you have a bandaid on your hand

>>5428650
Did you offer her a place to stay until she can find a new job?

>>5428721
1-2 most likely.

>>5428733
I still have yet to have a opportunity to do my version of IT'S FUCKING RAW on someone.

>>5428739
Agreed. If YOU fuck up, you better be doing fucking everything you can to make it up. Makes the customer(and you) feel a hell of alot better.

>>5427703

not OP, but what would be the standard award body to determine a top quality restaurant? Michelin stars for the really good stuff and local papers for the rest?

>work busser / dish / food prep at Red Robin
> 1 year in
>start developing warts all over hands
>start getting MRSA infections in really shitty places
>recession hits
>pay drops 80% over 3 months

>fuck food service.

>>5428745
High quality food/service/cleanliness is my guess. Shit made from scratch and all that.

>>5428742
I think it would be hilarious to say this to a waiter/ waitress if my chicken is ever over cooked.

>>5427721
Failed multiplication in second grade eh?

>>5427721
nothing should be ranked on a single linear scale because some people may value different aspects differently.

>>5428650
I did something of a similar nature at Hooters once. The waitress kept bringing my lukewarm food and I kept having them repeatedly take it back it go to the point where I just walked out without paying.

The next day I call them back and explain and it was then and there I found out the waitress that served me was fired that same day. Fuck me, If I care, I mean. How are you going to ignore your patrons just because your boyfriend is here and you want to flirt with him?

>>5429091
Good for you man. When i worked as a waiter I took pride in it, mostly because i respected the owner.Some people are just scummy at their jobs.

>>5427535
Delivery driver/run the rest of the store because my coworkers are lazy cunts here, people constantly order weird shit, then freak out when it's brought to them.

One from earlier today: Large pan pizza with mushrooms and pineapple on one half, sausage and tomatoes on the other... Baked twice.

Brought it to the fuckwit's house, and:
>"What the fuck?! It's almost burnt!"
>"Well you said baked twice."
>"I meant extra crispy!"
>"That'd be well-done, but if you just wanted it crispier you could've said so, instead of "baked it twice"."
>"... do you want a pizza extra crispy?"
>"Yeah, just... bring another."
>standard policy at pizza hut is give them the fuckup pizza, bring them a new one
>call in the order, tell them to only push it halfway back into the oven (it's a conveyor oven)
>get a call from the customer
>"Yeah, no, just make one regularly... Oh, and put some pepperoni on it."
>"Okay."
>not even a minute later, he called AGAIN.
>"Wait, can you put chicken too?"
>"Okay."
>take the pizza back to the guy, seriously losing my patience
>"... I said bacon. This is chicken."
mfw

Fucking people PICK WHAT YOU WANT, THEN ORDER.

>>5428172
You were supposed to clean properly.

I've worked from busboy to manager to sous chef and when it came down to cleaning, everyone pitched in. We cleaned everything properly, even the emergency fire escape stairwell. Step by step with a scrub and brush. The decoration outside had to be cleaned to.

But getting bathroom cleaning duty was the worst. There was always this customer that would leave her sanitary pads all over the place.

>>5429190

manager fag at a pizza hut:

policy is to remake the pizza that they ordered, not change it to whatever the fuck they want.

"customer is always right, but the customer is also always stupid."

>>5428721
zero michelin stars
wont even be in the guide book

not even worth going to unless ur dating a black chick and want to impress her parents

>>5428639
Black people everything about serving a table of black people, they run you around and they want everything for free, no mater if the food is cooked perfect, and the prices are clearly listed, they still try to get everything for free. When we fist opened it was a big problem but once the word gets around you wont give shit away they stay away.

Jewiest customer - My GMs brother in law works for us once in a while, he also runs a tree removal service. Picture the jewiest elderly couple you can imagine, they order one soda and split it so they don't have to pay for 2. They need a tree removed, he cuts them a great deal, does the work got it signed off by them that its done and acceptable. they wont stop calling him for little things like some leafs got in their pool and it must be from having the tree removed, he goes and skims their pool once, they keep calling about little things, he starts to ignore them... they start calling the restaurant and asking for him and trying to get us to come out and clean their yard.

Craziest chef... not really anything too crazy, no one acts up when I'm present, one time I walked in and their was blood all over the floor, and one cook has a cut above his eye... no one would tell me what was going on how he cut his face. So I had to review the camera footage. They were playing grab ass, wrestling in the kitchen and he lost footing smashing his face on the oven.

>6 years ago
>first ever summer job
>janitor at a mom and pop coffee shop
>do normal janitorial things like gardening, sweeping, disinfecting the fridge in the basement leftover from the cold war
>clean bathrooms and scrub toilets
>without gloves
>never once did they give me a pair of plastic gloves
>hand-wash dishes directly after
>all the food was handled with bare skin and the establishment didn't even have a box of latex gloves
all the coffee i could drink for free and the bagel sandwiches were so fucking good
>i miss that place

I'm a manager at a Whataburger in a college town.

Had two incidents recently:
>about 2:30AM
>all the bars just closed in a college town
>we're one of the few 24 hours food sources
>we get mobs of drunk fucks
>and then there's this fucking guy
>slurring in drive-through speaker, can't hear a damn thing he's saying
>"Pull to the second window, I'll take your order there."
>brand new vette, fully loaded
>I didn't take his order
>I introduced him to our overnight on-duty policeman
>hilariously friendly about it
>notice something behind his ear....
>Literally talking to a cop drunk with a joint behind his ear, sitting in the driver's seat of a $50,000 car
>Cop pulls him into the parking lot
>small scuffle as the guy realizes he dun goof'd
>cop comes back in laughing, the guy is getting about 6 years, not his first offense

I worked at a Wendy's my summer after graduating high school. We had a customer come through the drive through and order "no salt fries" which requires you to drop a whole new batch and backs us the drive through forever. When we gave her the order she asked for 15, count 'em 15 packs of salt. I asked why in the hell she ordered no salt fries and she said, "that way I know you just made them fresh just for me".

Perhaps the better title of this post is "How I lost my first job at Wendy's"

>>5427708

>faggoty pretentious

i hate what the internet has done to discourse

>>5429749
>5 years ago
>2nd summer job and the first job that i had to pay taxes because i wasn't paid under the table
>Kilwin's Ice Cream
>old New York Jewish lady comes in, cuts the line, and demands i make her an ice cream soda
>the manager tells me to just do it to get the uppity cunt out of our face
>make her the ice cream soda, hand it to her
>she snarls at it and tells me that's not an ice cream soda
>...makes me remake it
>pull out recipe/instruction manual from behind the counter and follow the ice cream soda recipe exactly (which was the same fucking thing i made the first time)
>hand it to her
>THAT'S. NOT. AN. ICE. CREAM. SODA. ARE YOU DEAF?
>smile politely and fantasize about dissolving her leathery skin in a barrel full of cleaning products
>she calls the manager over to complain about how useless i am
>ma'am he followed the instructions in the manual perfectly, are you sure you don't mean a different product like a root beer float?
>"yes, that's what i wanted!"
>we don't have root beer ma'am
15 was such a young age to become a misanthrope. food service has made me hate everybody and everything around me.
>smoke bowls with secondary manager in the walk-in freezer
>primary manager comes in as i'm finishing my 8 hour shift, clutching his right arm and sweating and some chick is holding him up
>bro i gotta go to the hospital can you take over
>motherfucker i am so exhausted i just want to go home and eat my free bowl of ice cream and pass the fuck out
>8 hour shift turns into 14 hour shift with one 15 minute meal break
fucker ohdeed on heroin or some shit. he lived, but goddamn.

>>5429763
Oh piss off.

I work fast food and no salt fries are called out when ordered and only take about 3 minutes. Also, if your store had a better reputation, you wouldn't have to deal with it as much. I've had customers actually tell me they order no-salt at other places but we normally have fresh fries.

I know you work for a chain(so do I), but you can have better service and quality at your individual restaurant.

>>5429769
forgot to mention the smoking bowls with the other manager wasn't the same day as when the other dude came in, that was just a separate tiny story that i forgot to put a space underneath

>>5429769

you were really cool about that whole situation

>>5429785
if i had worked there now i'd be fired for verbally abusing stupid customers

Anyone work at a McDonalds that uses Made For You?

> be me
> working at a pretty good restaurant
> not michelin or anything but still pretty high end
> one day I get to work and see a huge teddy bear and 30 chinese people
> get inside
> chinese people get served amazing food
> refuse to eat any of it
> instead take cans of cold spare ribs and tuna
> dip it in some chili paste
> smells like cat food
> all the food comes back untouched
> chef tells me not to eat it because the chinks might have SARS

>>5429771
I wouldn't know anything about how things are done today as this was years ago (haven't set foot inside one since) and that particular location is long gone. At the time we had a 49 second goal for the drive through. The had a digital timer on the window. If your order took longer it was free (that didn't last very long). It was in a shitty neighborhood near a town full of niggers who would all try to order as complex as they could to try and scam free food.

>>5429801
Jesus christ what the fuck

We're a make-to-order, so our goal is 3 minutes breakfast, 4 lunch, 5 dinner.

I can't imagine actually shooting for 49 seconds.

>>5429769
>two years ago
>take year off from school
>find myself working at a small local bookstore whose prices are like twice that of Barnes and Noble because the owner is a chainsmoking Montreal kike with a bad attitude
>working alone on a Saturday because weekends are slow
>lady walks in
>"Do you sell mints?"
>"take a look around, do we look like a candy shop?"
goddamn i hate humans so fucking much why are they so stupid

>>5429818
>goddamn i hate humans so fucking much

Sure, but why couldn't you just say 'no, we don't'

>>5429819
because there were no security cameras and i got to work alone on weekends so there was no superior to report me to?

>>5429819

I think he's telling a fictitious story to try and spotlight how petty some of the other stories in the thread are. He's really bad at it, though.

>>5429823
So you're only an insufferable cunt when there's no consequences?

>>5429810
Yeah, we were supposed to anticipate orders BEFORE the customer even arrived, so each 15 minute segment based on the time of day we were supposed to judge how may burgers, chicken, fries, etc would come to the counter and the drive through and begin cooking accordingly so when the customer ordered, all you did was take the food off of the grill, out of the fryer, etc, put it on a bun with the condiments ordered, and had it to the customer along with their change. A few overcooked/burned burgers were good, as this was the meat for the chili, too many and you received "special training". Too many fuckups/errors in judgement and you were either fired or taken off of the grill.

>>5429824
nope
>>5429825
p. much

I hate when people order stuff that's not on the menu, and its not even closely related to our menu items.

>>5429763
>"that way I know you just made them fresh just for me"
Holy shit fuck these people. I ignored every "specialty" request I got when I worked at Wendys

>Can I get the fries extra crispy?
>Can you fry the onions for me?
>Can you made the burger medium rare?
>Can I have light salt on the fries?
>Can you make sure the nuggets are fresh?
>"Sure thing!" id lie and give them the same shit everyone else got

The fucking nerve of these people that think they deserve fresh, made-to-order chicken and fries for $2. Fast food is fast and cheap because we make a bunch of food at once and sell it over a half hour period. Go to a fucking sit-down restaurant if you want quality food.

>>5429818

Some bookstores have some candy/mints at the register, though.

>>5429461

Yeah.. No.

http://www.huffingtonpost.com/alexander-kjerulf/top-5-reasons-customer-service_b_5145636.html

>>5429861
considering there was an ice cream/candy store on the same block and our register was in plain view of the windows before you even walk in, it was a pretty stupid question

>>5429856
Yeah I used to have a friend (he's in prison now, HA HA HA) who used to be an embarrassment if we stopped at McDonalds.

>I want a Big Mac, but leave off the Big Mac sauce. Put ketchup and mustard on the first parry and mayonnaise on the second. I hate your pickles but love your relish in the packets, so open a few of them and put it on instead.

>can you cook a new batch of fries and slightly burn them? Yes I know it's a whole big bag but i just want a small order.

>can I have a milkshake 1/3 strawberry 1/3 vanilla 1/3 chocolate? I like them all but not enough to have a full glass of any one of them.

Then he'd try and hit on the girl at the register, no matter who she was or what she looked like while I was forced to wait 20 minutes for his order to be done before we could leave, by which time my food was cold.

>>5428097
Small pizza joint worker here.

Two times a week. Though no one cleans the drainage pipe and disgusting shit builds up.

>>5429866
he sounds like a card

>>5429866
What a dick. I guarantee all of his food was spit in, or at least purposely dropped on the ground a few times.

>working at a "classic" burger bar
>basically a hipster version of five guys
>same open kitchen design n shit
>customer says to me as I'm calling orders "uh hey can I get my onion diced up instead of thinly sliced?
>"uh sure no problem sir, that'll just take a couple minutes"
>send 15 year old peon to dice up some onion
>give him his burger
>"don't you want to know why I asked for it cut up?"
>"uhh because you like diced onions?"
>"no, because I wanted to make some faggots cry."
>cunt.

>>5429879
lol'd
i should start using that line

>>5429876
He was an asshole. In one way or another he ended up literally ripping off every single person he knew. From running up absurd phone bills on friend's phones with calls to sex lines to an attempt to sue me after getting poked with a piece of straw in my back yard, he finally went away after stealing preapproved credit card offers from his grandparents mailbox and running up the bill in their name.

Working the nightshift at Mcdonalds you'll get all sorts of obnoxious fucking people through the drive, but one was particularly retarded. You know people lie all the time to get free food and if you just say we forgot to put pickles on your burger we'll just make a new one, no big deal. But one lady at 5:55 AM tried to tell a story about how we forgot to put a patty on her freshly made Mcchicken. And then got mad because the guy at the window didn't believe her lies.

i work with some QT's and milfs, there's this one 10/10 milf that's short, tan with black hair beauty marks or freckles or some shit, 100lbs some kinda puerto rician or something. saucy attitude too.

>folded some boxes and put them on the loading dock
>walk back inside
>as soon as i turn the corner of the freezer see her
>bent over
>ass straight up in the air
>shorts down inbetween her knees
>sexy black laced underwear riding up between her cheeks
>her friend sees me and acknowledges that i'm "traumatized" (she was mostly teasing the milf)
>grabs me and tells me it's okay and shoves my face inbetween her breasts

i'm 23 and what is this. apparently she was mooning her friend because reasons, and her friend still calls her a pedophile and teases her when i'm around

I work at domino's as a delivery driver. On good nights I will make roughly 20 bucks an hour. Is that good for a driver? Is serving a better gig? I get $0.33 per mile, minimum wage, and tips, but of course some of the money goes back into gas (I get really good mileage though, probably spend 10-15 on gas in a 10 hour shift and make about $30 for the mileage).

>>5429190
Pretty much the same situation you're in, expect I work at a mom and pop. The owners 'work' but only for brief periods of time, and any chance they get to stop working and eat (husband) or talk to some customer (wife) - they fucking fly off.

I don't know if y'all have a call center, I know the pizza hut nextdoor to us does (am friends with most of the people who work there, have been in each other's stores). We have three phones in the back of our store.

We're primarily a dine-in/take out place. We deliver, but delivery orders are last on the priority list. Regardless of me telling people it's going to take about an hour and half for delivery, they'll still order it.

People ask for the dumbest shit ever on the phone. How the fuck does asking how many slices a large is cut up into versus a medium help you figure out how much pizza you need? I say the same thing every time someone asks:

>ALL of our pizzas are cut into eight slices

Some fucks use stupid terms for our sizes:

>calling our small a 'personal' pizza, even though it's as big as Pizza Hut's medium
>just blindly asking for a 'giant' or 'family' size pizza

The only redeeming thing is that the owner's wife will fucking tear people apart on the phones. She's banned two people from ordering because they stiffed me on a delivery and were dicks about it afterwards. We basically have permission to tell people:

>No, we can't get the delivery out there any faster, call pizza hut, they're right next door, would you like their phone number?

The thing that annoys me the most are the people who think cheese is somehow a distinct topping that has to be mentioned to get their pizza right.

I shit you not, I took a call yesterday:

>I'd like a large cheese and pepperoni pizza with pepperoni and cheese on half of it and the other half just plain cheese, no pepperoni

We write our order's down, and this is what I wrote down:

>lg - 1/2pep

We're not going to leave cheese off because you didn't say it.

>>5429919

I too work at a pizza place, and get calls like

>I'd like a large cheese and pepperoni pizza with pepperoni and cheese on half of it and the other half just plain cheese, no pepperoni

But what about the people who ask for their pizza to be crispy five god damn times?

>I'd like a pepperoni pizza, crispy. Make sure there's no extra sauce, and crispy. Maybe add some onions to that, and make sure it's crispy.

I'm now convinced that people calling think I'm retarded, then again, I guess I have to be to be doing this job.

>>5429919
Yeah the cheese thing blows my mind too, I work at a mom and pop place, they ask to see the menu, the very fist thing listed is the price of a small medium and large, followed by price include cheese and 1 topping in big print, every single day I get asked if cheese counts as the one topping

>>5429918
Yeah that's fine.

I'm this guy: >>5429919

During the week, I'm contented walking out with $25 in tips on a 5 hour shift. I work a lot of 10-12 hour shifts, and depending on the day and whether or not we have big orders, I'll get something like $80-$100 in tips.

Thing is, we don't have nearly as many deliveries as y'all. We only get 50¢ per _run_ as a mileage reimbursement. As such our drivers make much, much less than pizza hut next door.

However, I will always prefer our store over any corporate or franchise chain store because:

>first and foremost: I can carry a pistol at work and if necessary use it without having to worry about losing my job. Hell, the owner and I go shooting and most of the people who work there shoot

>I don't pay for any of the food I make (lots), there's virtually no limit to it, they give me free beer from time to time, and I drink (liquor) at the end of the night while still on the clock and closing.

>The owner is aware that I do it, as I drink water throughout the day from my grey plastic water bottle and I never drink soda. At around 8:00 I'll grab a styrofoam cup and go out to my car - I've let him taste my scotch on a few occasions - but I do it discreetly and always finish my work

>We invoke the right to refuse service to assloads of people

>We can smoke inside

>Our food is genuinely good if you know how to make it right

>I can't get fired because the owner is Mexican and I'm Mexican - it's like union shit.

>>5427535

An open letter to the long haired, cute waiter who works at the Red Arrow diner in NH.

I am literally thinking nothing but dirty thoughts every time I look at you. Gorgeous guys like you never go for weird chicks like me, but at least I have the refuge of my mind's fantasyland, wherein you bend me over the counter and fuck me raw.

Fuck. I have just always wanted to say that somewhere. Thanks, /ck/.

>>5429938
show us your tits

>>5429943

are you the waiter

>>5429938
post in on craigslist next time stupid fucking cunt

>>5429931
Apparently we 'burnt' this one bitch's pizza once a long time ago, and I take her call every friday for a large cheese, and she always asks "can you make sure they don't burn it?" And I write it on there just to fuck with the guys at the pizza station.

I've given up trying to come up with a standardization of terms. I just write down what people say, and it's all retarded:

>crispy
>extra crispy
>well done
>very extra well done
>burn it
>crispy crust, don't burn cheese

What's worse is we only have one kind of dough, sorta like a New York style thing, more or less thin crust.

People will randomly include handtossed, thin, regular or whatever when ordering. Apart from a few customers that I know (and we will stretch the dough out thinner, but it's a bitch and a half to slide off the paddle), I don't write that shit down.

How the fuck can you complain when you don't even know what you're ordering?

I've been noticing more and more people asking for crispy/well done on delivery orders. My theory is that even though the pizzas will be sitting on top of a 600 degree oven and then carried in thermal bags for 20 minutes or so, the dough gets soggy after sitting in the box.

All I know is that on Friday nights when we're busy as fuck, the guys working the oven use 'well done' as an excuse to burn the everliving shit out of pies.

>>5429947

Whine more.

>>5429947

I love how people who call strangers stupid fucking cunts over the internet would never say this to anyone's face in real life.

>>5429952
why dont you whine a little more about guys youll never get instead of doing something to change it

>>5429951
I love ordering a thin crust pizza with extra extra sauce, and extra extra cheese, with lots of the ball shaped italian sausage, and pepperoni. It taste almost like a pasta dish like a lasagna or something. (I don't know what else to compare it to). But it is so delicious, just a tad messy though.

I wonder if the pizza people get pissed when I order that because it looks like it might be messy to make in the kitchen.

>>5429938
What if said waiter was gay? What then peaches?

>>5429955
yeah because id never talk to that freak IRL but i dont care to say that shit in person though im one of the most offensive people i know

>>5429936
I got one better.

This has been happening more for some reason, I blame all the fucking yankees moving down here with Exxon-Mobile.

Our prices are set as X amount for Y size with just cheese and then Z amount for Y size as a specialty (some of the specialties are fucked, but for example, a standard deluxe/supreme/whatever).

Otherwise, we charge by topping, some are $1.50, some are $2.50.

Some people will order a pizza with half pepperoni and then ask:

>if I get half pepperoni am I still paying for the full price of the topping
>yes, that is correct
>well can't I just get the full amount that would have gone on the whole pie, but just on one half
>no sir, you'd have to ask for extra pepperoni and that'd be an additional charge
>well how about just giving me the rest of the pepperoni in a little cup on the side
>that'd be a side order of pepperoni and that'd be extra
>well fine, just give me a large half pepperoni, I don't even care anymore

If I could smite anything from our menu, though, it'd be the fucking salads.

WHO IN THE FUCK, ORDERS SALAD FROM A PIZZA PLACE?!

>>5429793
wat

>>5429955
>get a visa card in the mail from a scam NetSpend company yesterday
>call the line to "activate it"
>press 2 for customer service
>lady picks up the phone
>"i just wanted to call to tell you to go fuck yourself. seriously, you should kill yourself you stupid fucking cunt. try to scam me again and i'll rape you so hard your parents will bleed"
some people have no problem saying those things to people in real life, faggot.
>tfw i got to harass her for 4 minutes before she finally disconnected

>>5429967
>WHO IN THE FUCK, ORDERS SALAD FROM A PIZZA PLACE?!

There are some delicious salads at pizza places

>>5429960
Are you ordering from places like pizza hut or dominos?

Because, while it may be a bitch for them, they're hardly even making pizza.

If I brought an order like that to the pizza station, I'd get told to call them back and unfuck their order.

Firstly, we won't stretch the dough thinner, it's already thin. Then we put extra sauce on top of the pizza after it's been in the oven for about 5 minutes. You might get extra cheese, but anything after that they're just going to charge you for extra-extra cheese and say that it's on there.

>>5429971
+1

>>5429856
What's wrong with expecting hot fresh fries. Once fries get cold, they taste like shit, even after reheated, and they taste like crap when sitting under heat lamps for lengthy period. I think fresh fries isn't that much of a stretch.

>>5429951
We use this slotted grating in the bottom of the box, lifts the pizza like a milimeter and lets the condensation drop out.

I had a customer ask for a pizza extra well done, but try to make the dough in the center only lightly done. I just started laughing and told her that's not how cooking works.

>>5429945
Yes.

>>5429980
>What's wrong with expecting hot fresh fries

It's where you are ordering them from that's the issue. Fast-food restaurants are built around a specific process. Any deviation from that is asking for problems.

You want fresh fries? You want to make substitutions or change what's on the burger? Then you should go somewhere else, that's not what fast food is for.

>>5429951
Hah. We don't even make out dough. All our crusts are pre-made when we get them and most of our customers know this. I usually get someone calling and asking me to look through the crusts to find a "really thick one".

>Crusts come 6 to a bag.
>8 Bags to a box.
>I'm not digging through 12 boxes. Nope.

>>5429976
Yea I generally ask that of chain places, I haven't tried a locally owned pizzeria, I'll have to try that one day, maybe it will be even better.

BTW, try getting one sometime, maybe even from where you work (if you can get it by), it's delicious!

>>5429967
mostly women order salads at my place, I think they think they are eating healthy or something, but come covered with different cheese and they load them with ranch dressing or italian.

>>5429986
No, I'm fine with the burgers and sandwiches as is, I just want fresh fries, because like I said once they get cold or sit under a heat lamp they taste like bland wet cardboard, that is barely palatable.

If a place can't be bothered to make hot fries, they shouldn't even bother serving them.

Five Guys makes fresh fries, and they're fast food.

>>5429980
At Wendy's we kept the fries under the heat lamp for 15 minutes max before tossing them out, and usually we sold them all before it even hits five minutes

The problem with people wanting "fresh" fries is it means we not only have to wait another five minutes to make one box worth of fries, but the ones we've already cooked that are still good are getting cold/eventually thrown out.

Niggers were the worst about it. Chicken has a hold time of a half-hour before we cant serve it any more, but those fuckers wouldn't even touch it unless their $1 sandwich patty comes straight from the frier into their greedy mouths

Anyone have any horror stories about working at a restaurant and seeing bad cleanliness practices?

>>5429997
Five Guys ONLY serves burgers and fries- they dont have to wonder if they should make more fries to meet demand- they KNOW there's going to be a demand for them. Thus, there's always fries coming out fresh.

At a fast food resturant that serves a hundred different things, making an assload of fresh fries before someone actually orders them is risky, and waiting till they're ordered to make them means making customers wait around a long time for their food. Its a balancing act

>>5429974
Yeah, I know, apparently our salads are good. Fuckers still order them.

Taking orders over the phone is such a fucking pain, especially when people don't know what they want, even though it's a large pepperoni and a large cheese pizza with some wings maybe.

The question I dread the fucking worst on the phones is:

>what kind of salads do you have?

Bitch, we have a menu, use it. How can you know if we have salads and not know what you want?

Used to care when they'd say "garden salad" or "house salad" - both of which are complete unspecific and not listed on the menu. I used to hold their hands and help them pick what they wanted until one bitch ruined it for everyone else:

>I'd like a green salad too, please
>resisting the urge to flip shit on this bitch, flipping off the phone with both hands "ma'am what do you mean a green salad? we have W, X, Y and Z salads"
>well you know just a green salad, with lettuce and veggies
>gave her the most expensive salad we had, finished the order, slammed the phone down, screamed GOD FUCKING DAMNIT

Now, I just kinda use educated guesses on what people mean by whatever retarded term they use for a salad. If they ask for a salad by name, they get it of course, even with stupid instructions like black olives on the side (have seriously though of dividing one of the tins up with a paper plate and just filling it with black olives, like a solid 8oz of black olives).

How the fuck hard is it to know what the fuck you want?

>>5429987
A 50 year old Guatemalan guy makes all our dough. I make fun of my friends at pizza hut for that, though.

>>5429983
It's also worth mentioning that the pizza is sitting in that box for a solid 45-60 min before reaching someone's house. Not sure vents would help much.

>>5430004
I keep my store in tip top shape.

I've had to deal with cleanliness issues with employees, its a really awkward conversation, talking to someone around your own age about basic hygiene, like washing daily, wearing clean close to work, brushing their teeth, and wearing deodorant.

>>5430006
>Bitch, we have a menu, use it. How can you know if we have salads and not know what you want?

This. By far the most infuriating thing about working in food service is when people dont even take the time to decide what they want on they're own.

Literally the only thing you have to do when youre at a restaurant is know what you want to order, and some people cant even do that. Its like talking to 40-year-old children.

>>5430006
The dough that comes frozen isn't that bad, actually. It's not 10/10 would eat again, but it's acceptable. It'd probably be the same price to make it in-house, including labor.

>>5429937
Lucky prick, I got chewed out for carrying a 3 1/2" pocketknife. Pretty much every workplace out here (Commiefornia) is so radically "MUH CHILLUNZ" that it's disgusting.

>>5430006
I tell people that call and want the menu read off to them I'm not aloud to do that, and our menu is available online and is mobile friendly.

When people are asking others in the background questions. I'd like a large, uhhh hey honey what did we want on that? I ask to speak to the person actually making the order.

When parents have their young kids order. I can't understand your child's babble especially when they wont even face me while ordering.

yeah 45-60 minutes is rough no mater what you do.

>>5429990
When I make pizza, I generally don't use our pizza sauce. It's really good, but I've really, really started liking our white sauce.

Extra cheese is good to a point. I hate partly drinking down a slice of pizza like a cheese/grease river. It ruins the dough underneath and is generally a soupy bitch.

Most of the pizzas I make are simple, but rather extraordinary.

One of my favorites is:

>replacing pizza sauce with a 1:1 mixture of ranch and hot sauce
>using only a little bit of provolone cheese, just enough to get a layer down
>take the fried chicken we use for chicken parm, slice it up, roll it in hot sauce
>dump that on top
>usually add more ranch/hotsauce on top too

Soooooo fucking good. Especially when you burn the fuck out of it.

A ridiculous amount of the people who call Dominos are fucking retards, super old, or cant speak english worth a damn. I would never fucking order from a restaurant unless I knew exactly what the fuck I wanted, but these people constantly make shit up, from discounts and coupons to pizzas that we don't even offer. You want a fucking deluxe pizza? The fuck is that? We literally don't have anything called that. You want an order of kickers? The shit? You mean chicken wings? Oh, you usually get the same thing for cheaper? Let me check your order history you stupid cunt, oh yea you pay the exact same amount every time you get your disgusting noodles covered in white cream sludge delivered straight to your fat white trailer trash ass, so fuck off. And then are the people who demand that you deliver their shit straight to their 10th floor ghetto apartment in a ridiculously shitty high rise, but when you get to the complex they dont answer their phone and they dont give you a buzzer number or anything to contact them, so you have to go back to the store and wait for them to call the store and ask where their food is, and generally we have to remake it for them, drive it to them, and not get tipped. People who dont answer their door or their phone, man... I get so fucking pissed off. Do you think we magic the pizza through solid walls and straight into your fat ass mouth? Really, if you live in a huge ass apartment and order delivery, meet the delivery guy at the front door. If I have to go and search for your shitty apartment in some huge ass complex or high rise, that means I either have to turn my car off and lock it, or let it run, burning gas and taking the risk that some nig comes and sees something he likes and either steals my ipod, gps, or my fucking car.
At the same time, I get a lot of really good deliveries too, and usually make bank, so that's nice.

>>5430031
I do just about all those things too... gotta make it interesting.

Its hard for people to comprehend that none of the employees eat anything on the menu, it gets old after the first couple weeks.

>>5430029
But what if it is an elderly couple who don't have a computer or a mobile device they can just pull the menu up on, calls in wanting a little help? You wouldn't help someone like your granny out?

>>5429911

>>5430023
>Lucky prick, I got chewed out for carrying a 3 1/2" pocketknife. Pretty much every workplace out here (Commiefornia) is so radically "MUH CHILLUNZ" that it's disgusting.

Come to the Promised Land that is the Great State of Texas.

>always have a Buck 110 plainly in view on my belt
>use it to open boxes in the store, even in front of customers
>another driver has a Benchmade H&K out the front auto knife
>I've brought my AK in after we closed to show the owner and my buddy
>since I don't have a CHL, I carry my pistol in my car (dat Texas castle doctrine), usually bring it inside if we're hanging out after work. I field strip it, he'll try the trigger out
>other driver just started carrying his Glock in his car after I'd been carrying my 1911 for roughly a year
>owner and his whole family got CHLs after one of his brothers got robbed and shot leaving work one night

His carry pistols are always covered in flour, though. Pretty sure after a good range session there'd be fully baked bread within the frame.

>>5430035
Haha, my friends and I have called and ordered from Dominos drunk off our asses so many times. The funny part is when the delivery guy shows up and sees us all slurring.

>>5430041
We do everything within reason

>>5430006

>Is 5429987 Anon
As you should. I know it's faster to have pre-made crusts, but holy shit,I think it takes away from the individuality of a place. We share the same brand as a few other pizza places up and down the road.

>>5429919
>same situation
Literally. The entire staff does nothing.

My routine at work:
>see 3 orders up on the menu
>look for cook, she's standing outside smoking
>decide it'd be faster to just do it myself
>get all the pizzas in the oven
>while they're in the oven, chew out the lazy cunt coworkers who are sitting there on their cellphones and gossiping
>they shuffle off to the back to do dishes
>notwhatimeantbutgoodenough.jpg
>cut the pizzas, box, and take them to their final destinations
>come back with said money
>nothing is done, they're in the back bullshitting
>clock out an hour early because I'm sick of their bullshit
>get called half an hour later begging me to come back into work
mfw

>>5430056
IS it just me or do like the majority of Chefs smoke? I see it constantly. Smoking seems very prominent in the kitchen employees and in hair dressers... from my observation at least.

>>5430047
Drunk people are fun to deliver to actually. They usually tip well, like to chat, and sometimes offer booze.

>>5430056
You've described me during the day (when we're slow).

The owner is outside talking to one of his new-money friends, and he's usually the guy who makes pizzas.

My buddy was the cook for as long as I'd worked there, plus another 3 years before me, but he quit. So now the owner's old friend that used to work there is working there again, except he's going senile and he's diabetic. He's asleep in front of the TV.

Owner's wife is out picking the kids up from school.

It's 2:30, no one else is supposed to come in until 4:00.

Oh, well, might as well make the pizza, cook the dinners (I can make a fucking legit alfredo sauce), make the salads and deliver the order. All while answering phones and selling dipshits slices of pizza.

That's why around 8 or 9 at night, after I'm finishing my work, I pour myself a nice whiskey and water and start listening to Hank Williams III.
>>5430063
Drunk people are generally cool to deliver to, so long as it's not a douchebag, teenage house party.

I usually get offered a handsome tip if I can get the pizza there as fast as possible. And then I get offered beer, but I turn it down because I roll with scotch whisky or rye whiskey in my trunk when I work.

>>5430061

Because "I'm going out for a smoke" sounds a lot better than "I'm going to fuck off for 10 minutes or so".

>>5430061
Nearly everyone in our store smokes. The owner smokes cigars, his wife smokes cigarettes, our old cook that quit smoked like a chimney, I smoke, one of the drivers smokes one of those robot dick e-cigs, our other driver buys me packs so he can bum off me at work because he only smokes at work.

We used to be able to smoke inside, but apparent Jews and Asians kept complaining. The locations where the owner's father works at has a better setup, so they smoke in the back of the restaurant all the time without issue.

We still smoke inside before we open and after we close.

>>5430091
i work in BOH and i smoke, i also smoke when i cook at home but smoking in a professional kitchen should never happen

>>5429967
>Some people will order a pizza with half pepperoni and then ask:
but why do you charge them full for only half pep?

>>5430091
I use a mechanical vape... Fucking god-tier compared to the little pen things.

Also works as a self-defense weapon, considering it weighs almost the same as a G26 and it's steel for the most part.

>>5430091
This may seem odd, but I loved back when smoking sections were more prevalent, and going into a diner, and ordering a burger and a big plate of fries and enjoying the faint aroma of tobacco.

>>5428764
>I think it would be hilarious to say this to a waiter/ waitress if my chicken is ever over cooked.
no it wouldnt, gordon ramsay is a fucking child

>>5429967
>WHO IN THE FUCK, ORDERS SALAD FROM A PIZZA PLACE?!

I go to a pizza place weekly for trivia. Sometimes I get salad.

>>5428661
>mayo shilling
>shilling

you keep using that word, but i don't think you know what it means.

>>5429967

are you kidding? salad is my #1 choice of appetizer at a pizza place.

so who orders salad from a pizza place? people who are eating at a pizza place that has salad on the menu. i mean seriously.

>>5430129

you realize those captions are a product of the internet right?

also

>"[public figure] is a fucking child."
>angry_neckbeard_sitting_at_computer.jpg

>>5428650
>girl brings you the second burger just as you ordered
>still let it go back because "I totally don't want to get that girl fired :)"

Just kidding

>>5428157
mother of god i thought qasa always checked that

when i worked in subway, one of my coworkers lost a false nail when she was making the tuna

also the sink literally drained into a hole in the floor beneath it there wasn't any plumbing so the kitchen smelled like sewage 24/7

my absolute favorite though, is that we were required to take the temperature of the food we kept out front to make sure it was being stored safely
whenever it was your turn to do it the standard procedure was stick the thermometer in for a few seconds and then make up a number that was within the acceptable range and record that
in my experience the food was pretty much never actually within the acceptable temperature range

>>5430047
Kill yourself.

>>5429911

You have an obligation to descartes my friend.

i work at jimmy john's and ever since sprouts came back, they have been wilted and putrid at least half of the time.

don't order them.

>>5430246

also, i mess around with my shift manager every saturday night in the back office.

makes for fun times.

>>5430187
Someone who promotes praises or publicizes something for own interests.

Years ago, I worked as a waiter at a Marine Banquet one night.

While refilling a glass of tea, I accidentally soaked a marine in his dress whites with tea.

I felt quite bad about that. It was all my fault.

>>5427535

I've worked in SALES for a many yeers. Door 2 Door, telemarketing, and retail.

On the one hand, I'd like to say "everyone should work in sales at least once in your life. It will really teach you about people!"

but NO. I wouldn't recommend sales to my worst enemy. It jades you. You get burnt out. You start thinking that everyone in the world is just out to get someone, there is no such thing as friendship. It's all about money. Everything is a play...

Its fucking psychologically traumatic.


So, I've never ever worked for food service. Pretty much cause I know what it's going to be like - assholes demanding special treatment, treating me like shit, etc. Relying on tips that I need... not getting them.

Don't you guys feel like, at the end of the day, everyone is evil?

Cause its not like that in.... programming or academia... you can just get a regular office job and every day you just live your life.

You don't have to hussle. You're burning yourselves out.

>>5430296

that wasn't a funny story, now i feel bad too.

thanks asshole

>>5427535
i had that black bitch from reno 911 come into my restaurant once, it was midday so we were slow and I was working by myself as usual during slow times to save on labor.

she orders the stuffed trout which is fresh caught filleted and rolled flesh side in into a cylinder. stuffing was freshly made and very popular. I took care in making it and she gets it and sends it back, wants fish and chips, make those too. sends it back as well saying they are fishy. ends up getting frozen breaded chicken tenderloins. her partner also ordered the trout and enjoyed it though

>>5430308
>Don't you guys feel like, at the end of the day, everyone is evil?

Evil? No. Stupid? Yes.

>>5430004
I once worked in a place where the water in the dishwasher only got up to like 70 degrees F or something. We were pretty low volume, so I didn't mind just doing the dishes by hand, but everyone else there just kept using it like nothing was wrong. I personally called maintenance about it several times (place was in a bigger facility with a dedicated department) and neither they, nor my immediate supervisors considered it a problem either.

>>5430323

okay, so you get jaded.. i was right.

It's not healthy to think everyone is stupid, stupid.

If everyone who ever worked at a Burger King died, what would the world be like?

>>5430359
Can't speak for burger king, but if the people that worked for my restaurant all died there would be a pretty big gap in the community, not to mention 2 people that make over 6 figures not putting money into the local economy.

>>5430323
I think the Jedi are evil

>>5430035
What is the standard tip for delivery men? I've always thought it should be less than a waiter/waitress, so I normally tip anywhere from just a buck to 10%, unless they're asian, for some reason I tend to tip Asians regardless of gender higher.

>I'm caucasian

>>5430369
>I've always thought it should be less than a waiter/waitress
This seems to be the common train of thought.

You see delivery drivers for a lot less longer than a waiter, thus they get less money.

Waiters don't have to navigate to your shitty house and spend money on gas getting to your shitty house that's right along the cutoff for delivery.

Regardless of what it is, someone helping me with bags at the airport, a taxi driver when I visit my family in Chicago, eating at a restaurant:

>minimum $5
>Otherwise a liberal 15% if there were no issues and person I'm tipping seemed amicable enough
>10% is what I leave when I'm dissatisfied, but not to the point where I need managerial intervention

If I'm getting takeout at a fancier burger place or something like that where they have a tip jar, I drop a couple bucks and whatever coinage they give me.

I'd much rather tip a little too much than too little. If the difference between leaving a $2 tip and a $5 is too large a financial burden for you, reconsider your life.

Quick metric for tipping:

>Below $30 and everything is cool: $5
>Over $30 and everything is cool, 15%, though I like rounding up.

Also, don't say "keep the change" - it's implied when you don't ask for it back, and it always comes off as really condescending.

>>5430394
>Also, don't say "keep the change" - it's implied when you don't ask for it back, and it always comes off as really condescending.

Well let's say the bill was 30 bucks and I hand them two 20's, that's not exactly obvious as to whether or not they should keep the change depending upon how good of a tipped someone is and how well they did their job.

>>5430359
we'd have a lot less basketball americans that for sure

>>5430394
>Also, don't say "keep the change" - it's implied when you don't ask for it back, and it always comes off as really condescending.
If someone tried to walk off with the change without asking, even if I was going to give it to them, they would get no tip and I would call the manager.

>>5430409
Yeah, you're right, but in those situations I usually initiate it and ask how much change they'd like back.

Good example, though:

>be at work, we stop delivering an hour before we close
>we've been slow all night and all of a sudden deliveries
>they're not even grouped close
>I take down the order for the last one that comes in, I've been there before, it's a shitty Mexican national that lives in the ass-end of our delivery area in a really rich side of town
>always either stiffs me or gives me a dollar or two
>I take it because one of the other orders was in the same neighborhood
>take the other two first, still have a good 30 minutes to burn on the delivery time
>park, smoke a cigarette, drive around
>get there 5 minutes before the quoted 1.5 hours
>they pay in cash for a $22
>it's his adult daughter, she's struggling to count the $23 in cash in her hands
>I'm bilingual because my mom's side of the family is Mexican, but I look white as hell, can be cool sometimes
>she just shoves it at me and in her most haughty, condescending voice says in English "stay with the change"
>the Spanish equivalent of "keep the change" is "quedate con el cambio", which is where the "stay" came from

But you're right, when someone hands me two twenties on a thirty dollar order, it wouldn't be the same as someone giving you a wad of one dollar bills and coins saying it was $31.67 as they pour it in your hands and say keep the change.

>>5430438
I should have clarified as I did above in this post. I'd never do that for that exact reason, it's theft. That's why I always ask how much change they need back, even if it's a regular customer and I know they tip well.

>>5430455
Mexicans really want to be white. I love it.

>/ck/ the board with the highest ratio of women
>they are all service workers

How's that psych/sociology degree treating you?

So I just started cooking at a small town bar and grill. I Have no previous experience and yesterday was my first day in the kitchen. Does anyone have any tips some kind of code to remember? Anything would helpful

>>5430475
>>/ck/ the board with the highest ratio of women
I thought that was /cgl/?

>>5430490
Always cook good food for staff meals. Don't fuck the servers over, do something interesting. I worked at a burgers and fries diner type thing and everyone got bored as hell of free burgers, so I started making omelettes, salads, stuffed mushrooms, shit like that.

>>5430524
/c/um/g/uzz/l/ers ran away when /v/ found out about their sugar daddy threads and started triggering them.

Alright /ck/ how many of you have to deal with Vegans/Vegetarians/Food Allergy customers.

Fucking hate Vegans who come to our store because they can't have anything "Animal" in their food. Seriously??? Why would one come to a Sandwich shop that primarily specializes in meat. Its one thing making but its another thing to make the staff go into the back and grab new and unopen containers of ingredients to make their "special" vegan order.

Whole Foods exists for a reason.

>>5429461
>>5429863
I prefer "Customer is not always right, but always wins."

>>5430575
>veganfags implying that plants are not sentient beings too
they constitute as some of the worst people

>>5430596

i prefer "let the customer think he's right to preserve the business's image and potentially maintain a patron, because money is worth more than justice and dignity"

>>5430330
Nobody actually thinks everyone is stupid, stupid. Its an exaggeration, don't take everything literally. He is saying that a large quantity, possibly even the majority of people are stupid or at least willingly ignorant.

>>5430323
there's a difference?

>The asshole that comes in at closing time when everything is cleaned and orders the most time consuming and messiest thing possible

FUCK THESE PEOPLE. WHY DO PEOPLE DO THIS?

>>5430673
> restaraunts that post hours 10-10 but start closing down 15 minutes early instead of 30 minutes late....

> WHY DO RESTARAUNTS DO THIS?

Can't you just post the hours at 9:30 that way you can take care of the people that come in at 9:25...?? until 10??

whats the point of being open until 10 if you dont actually want customers after 9:45??

Stupid ass idiots. Fucking change your hours or tell teh staff that "we say 10, but if a customer comes in at 10... we close at 10:45. That's part of the job"

Like how hard is that??

>>5430681
con'd

I don't know about you faggots, but if I ever open a restaraunt... and I will... I will make it a displayed policy:

> "We close when the last customer is finished with their meal and satisfied."
And I'll fire anyone that bitches about the policy. Assholes. Go get a job at a call center if you don't care about the customer experience.

>>5430691
enjoy never closing, serving just a couple people at a time, and having outrageous labour costs

>>5430652
Evil is subjective
Stupid is a sign of limited cognitive ability. If I ruin a cunt's life, I could be considered "evil". If I can't perform on the SAT I am objectively stupid.

They are not the same. Your grasp of English may be limited.

>>5430691
In theory this is a good idea.
But consider the obnoxious fuckers that will take full advantage of it. I used to work in a grocery store (Publix for all y'all southerners) where our policy was basically "The customer is always right, and if they're not just give them what they want so they'll fuck off".
We closed at 10, but if a customer walked in at 9:59 and grabbed a cart and started on their weekly big shop (lots of old people near us so this happened a lot) we had to wait until they were done before we could clean up at all. The most we could do was ask "Is there anything I can help you with?" 100 times until they got the point.
There were a couple old bitches I distinctly remember because they acted like fucking snobby assholes, as if they got to have their own private grocery store to shop in. I always wanted to just take their carts and start putting everything back on the shelves.
So really, while
>"We close when the last customer is finished with their meal and satisfied."
is a nice idea, in reality people are fucking selfish and will take full advantage of you

>>5430719
This is the main problem. When you have people who come in at 5 till close, you have most of the staff standing around doing jack fucking shit since they can't leave, and you pay them to stand around. Not to mention higher energy bills for keeping the lights on an extra thirty hours for a single table.

>>5430691
>>5430681
see
>>5430719
>having outrageous labour costs

Most GMs don't give a fuck if somebody comes in at 9:59, they still want people off the clock as soon as possible. Having someone come in late and ordering complicated shit just means the workers will get bitched out the next day.

>>5430681

where i work the staff starts the final cleaning procedures and packs shit up an hour ahead of closing time. if we actually locked the doors early, someone's getting fired. we just want to make sure that there are minimal if not zero duties left after closing time, so we can scram ASAP.

then again we're corporate, i dunno if you're talking about independent places or what but i've never come across a place that actually denies service before the designated closing time.

>>5430490
Look up knife safety, don't cut yourself or another employee because you have no knife skills. Don't ever put a knife in the bus bin/tray and never submerge it in water.

When you are moving looking in the direction you are moving, if your behind someone announce your position. Bumping someone in a kitchen can be dangerous.

Use definitive words when speaking, kitchens can be loud and communication is very important. Don't say yeah or nah they sound too similar.

Put everything back it its appropriate space, if I go to grab something during volume and its not where I expect to find it, I get angry because now I have to waste time searching.

>>5430575
Almost all allergies go away when I tell people I'm not comfortable cooking for them.

I'm deadly allergic to cheese, I ask why would you come to a pizza place, Cheese is in everything, the risk of cross contamination isn't worth your life and I can't cook for you.

O I meant that I just don't like it not that I'm deathly allergic.

>>5430691
You're an idiot.

So Food Service Workers. I have a question. Which is worse?

>Lazy Co-Workers who don't work period and don't show up
>Incompetent Management
>Rude, Vile, Indecisive, Annoying, etc.. Customers.

>>5430758

>Co-workers who don't show up

fired.

>incompetent management

lets you get away with anything.

>rude customers

make you feel better about yourself when you tell the stories.


what really sucks is the monotony.

I worked as a waiter at a huge party/event for one of Norway's largest banks about 7 years ago. While clearing the tables inbetween courses, my poor blubbering friend dropped a dirty fork down a lady's cleveage.

She was suprisingly cool about it though.

The event itself was a complete clusterfuck. Picture a large concert-hall with some 800ish people in it, open bar, and poor planning all the way through.

>>5430758
Incompetent management. If they were competent they'd fire the lazy coworkers so that won't be a problem. I've worked my store for three years and know exactly how everything runs. My store happens to be a training store. It drives me insane when they bring in a new shift captain or assistant manager to show them the ropes and the newb starts trying to manage me like I'm a fucking new hire on. I know how this shit works bitch and what you are telling me is wrong, THIS is what needs to be done first, you are putting the wrong people in the wrong spots, you haven't learned to prioritize, what I am working on is far more important than making sure we have enough tea and I know how to do this job better than you do. I say it nicer though.

They're either complete pricks and complain to the higher ups about my insubordination, who kindly tell them to fuck off and listen to me. Or if they are cool they'll acknowledge my experience and let me show them.

>>5428739
No, fuck you. The customer is not always right.

>work for taco bell
>always been favorite fast food place, so i don't mind working there
>go to another taco bell location out near the beach
>their prices went up
>manager is taking my order
>"ma'am? did the prices go up? i work at [insert location here], and I was just wondering? "
>she politely explains that yes, the prices have gone up
>right on, cool beans, whatever
>order 5 layer NO BEAN. say no bean THREE TIMES cuz the bitch keep leaving it out when she reads back my order
>get 5 layer.
>beans, beans everywhere
Fuckin' niggers.

Also,
>people who come to the drive thru and their windows don't roll down so they're leaning out of a half opened door
>people who snatch the bag out of your hand and want to add on 5 cups of water and 2 more tacos
>people who ALWAYS have to have exact change so they get bills back, and they take their precious times doing it
>retards who wanna strike up a conversation
>bitches who sit there and look through their 4 bags and NOT move forward to check it. get off my timer

got an interview for a line cook job tomorrow

how to tell them i dont have any good references cause im a bridge burner ...

>>5428631
that is horrible, and that is a management problem if they dont hire good servers its dumb. it is also partly your fault for letting them get away with it. you just dont pull that shit unless you are new.

>>5428684
ive been working and at the end of my shift notice my finger condom gone. always wonder where it end sup.

>>5428157
fellow starbucks partner here i substituted at a store were one of the steam wands did not even work because of the build up when we attempted to remove the cap the metal was black and green and produced a bad cheese smell... I also spent 95% of my shift there rewashing all their dishes... some stores really dont clean enough i dont know how the hell they pass quasa...

ANY STARBUCKS PARTNERS OUT THERE CLEAN YOUR FUCKING STEAM WANDS IT'S DISGUSTING WHEN YOU DON'T!

One of the chefs told me that he got electrocuted from an outlet in his line.

The place I recently quit at after 9 months is a high class golf resert with super premium membership fees. the chef , in order to cut costs, orders margarine instead of butter (in a place that makes many sauces, mousses, etc.), AA beef is ordered when the menu sells AAA, we switched to cheaper kosher salt that doesnt dissolve easily, etc. etc. having said that, they do manage to fool alot of people out of their money. im amazed sometimes.

Like the people that come in and order a dozen scallops off the side menu as an appy for $26. I mean, we are 300miles from the nearest coastline and we get the scallops in a bag frozen from Sysco, saute them in margarine and bam!!! what a joke

>>5428739
you are an idiot and you obviously dont work in the industry and if you do it is likely you are bad at what you do or you work at some corporate joint. I hope that many others in this thread will agree.

>>5429938
Which Red Arrow? the one by the oval, or the one in Manchester next to the Wild Rover?

>>5430004
I used to work with this one guy, he 'doesn't believe' in oral hygiene products. He showers twice a week because "the soap irritates his skin". It got so bad that if you accidentally touched him, you had a thin film of human grease and little flecks of dead skin stuck to you.
The place I worked for fired him 2 days I was in, after he failed 3 times in one day:
Could not remember the head chef, the manager or the boss's name.
Didn't put away some of the fresh produce that got delievered properly, so a crate of lemons came tumbling down during the lunch our rush.
Told me. the new guy that the diner does not provide a free meal at the end of my shift - they do, he just doesn't want to eat there, so therefore, there is no food.
Also, customers complained about his stench when he walks by.

>>5429749
there is nothing wrong with not having latex gloves to prepare food as long as people aren't stupid and wash their hands. in fact people who work with gloves often neglect basic sanitation because of the fact they are wearing gloves. cleaning bathrooms without gloves is gross and i wouldn't do it.

>>5429754
this sounds like a load of shit unless its true an you live in america and they really put cops in private burger establishments overnight??? what the fuck kind of world is this...? Explain!!!

>>5428097
I work in a regular cafe, we rinse them off then leave them in soda water overnight.

>>5430951

>latex gloves

unrelated but fuck man those things made my eczema go WILD. so do the powdered vinyl ones... it's hell. the powder-free vinyl ones aren't as brutal, but they still cause some irritation. thankfully, despite the fact that he's usually a tightwad, my boss actually started ordering powder-free vinyl gloves for me. they're actually more expensive... i think that's kind of awesome of the guy.

>>5429793
this doesnt even make sense. im convinced 4chan is just the same insane people posting innane things over and over and theres no way to prove this but im right. like in this thread, theres probably 3-4 people tops.

>>5429818
its not a dumb question. it would make sense for a bookstore to sell gum and mints, etc at the till. grow up a little.

>>5430982

Would I be suprised to see a bookstore selling mints? No. But I sure as hell wouldn't visit a bookstore looking for them either.

>>5430957
We are a 24-hour store. Basically, cops that want to make a little extra money do overnights at businesses like ours so we have some extra security for our employees.

Every word is true, I can try to find the incident report and take a picture.

In a college town, we have a massive rush of drunk idiots wanting food. They can get rowdy, so the cop helps us out with that. It just so happens this guy ended up being a faggot in the drive thru.

>>5429999
you really gotta be so racist bro?? if you really hate niggers tell them to their face you do and that you refuse to make their food. no cause you are a coward youd never be openly racist cause that takes guts

>>5431021
>Anonymous 05/12/14(Mon)19:14:44 No.54
thats wild. i didnt know cops did security gigs too. crazyyyyy

>>5431047
Are you being sarcastic? I was answering his concerns.

I work in an ice cream shop and I walked into the bathroom on Friday to clean it up only to notice there was shit smeared all over the walls. First time this has happened to me so far, I look forward to more experiences.

>>5428734
That's hilarious but it doesn't surprise me, the Chinese are notorious cheats. They actually had a riot in China because the government didn't want the students to rampantly cheat anymore on exams.

You know they say that if you took all the workers from fast food places and made them stand shoulder to shoulder you'd have to make your own fucking burger

>>5429190
He wanted free food. Your mistake was giving in at all. He would have complained to your manager regardless. You should have held firm at the door. I bet that bum didn't even tip you after all of his nonsense. Right? But if it didn't cost you extra just chalk it up to a bum customer. Put him in your book (you have a book don't you? ) and move on.

>>5430965
i have a latex allergy and will break out with hives and will become horribly uncomfortable and itchy which makes it impossible to work when you're itching.

I also have to have my manager order special gloves as well as bring my own for washing dishes

if there are any managers on here please make sure that you have non latex gloves on hand plleasssse

>>5430080
Not food industry related, but god damn I started smoking just so I can take a "smoke" break every 10 minutes once an hour.

>>5430919
You give them a resume right, they are going to be able to tell.

You might want to fix that as you get a professional job in the future you may see your bosses transfer companies and get a surprise interview from someone you use to work for.

>>5427535
i worked at a place that made healthy protein shakes inside the lobby of a large gym. we have a kids menu with milkshakes that don't include protein powder, but adults would order from this menu for themselves all the time. the kids menu items had similar names to the adult menu items.
>be me
>faggat walks in with headphones on
>"hi there! how are you today?"
>"can i get the [kids menu item] with whey protein, almond m-"
>"oh sorry sir, but the kids menu items don't come with protein powder"
>he stares at me wide eyed
>"would you like the one that has protein in it? it comes in a larger size"
>he nods while looking angrily
>"okay, and sorry what kind of protein and milk did you want in it?"
>"i'm not going to repeat myself. go back there and make my drink *points*"
>"um, okay....*do my best to guess what he would want in his drink* can i get your name for the order?"
>"you don't need my name. stop talking, go back there and make my damn drink"
>"but i need your name so they know who's drink it is"
>"you don't need my name *glares at me*"
>"...okay then *just put in [menu item] as his name* that'll be 4.32"
>*he hands me an expired coupon for a free drink*
>at this point i just want him out of here so i take the coupon without looking at the expiration date
>customer behind him is like "wow what was that about? what a psycho"
>he asks for my manager
>manager comes out and they talk, but i have no idea about what
>he's probably telling him how it's SO INCONVENIENT to repeat himself
>manager gives him another coupon for a free drink

found out later that he comes in like once a month to do this to employees and get free shit. fat retard.

>>5431093
We have to ask the manager's permission for a smoke break. Usually, we get one smoke break for every 3 hours of work we've done. If I show up early and have a smoke before I clock in, then my smoking time before the lunch hour gets denied because I already had a smoke, so we get told to jump in ASAP.

>>5431109
What compels a person to not just say, "No."?

For fuck's sake, have some dignity. It's not hard to basically say fuck off, that doesn't fly while retaining professionalism and civility.

>>5431138

>What compels a person to not just say, "No."?

The desire to not get fired, mostly. You're not allowed to be rude to customers just because they're acting like dicks, especially if the place you're working at is even slightly corporate.

>>5430061
I wish I smoked. I see people popping out for a drag and get jealous as fuck.

I'm pretty socially retarded, but so is everyone else in this generation, so I don't understand why I have to be especially alone.

>>5431171
You wish you were a slave to a harmful non-euphroic substance?

That's just stupid.

>>5430743
Hate this!
>Work in a sandwich shop
>Lady asks about "gluten free" options
>Say that pretty much everything has gluten in it + most utensils/surfaces will probably have cross-contamination on it
>Suggest some fruit, veggies, yogurt, etc...
>"Oh lol its for my daughter, I want her to eat healthy"
>Orders an premade bowl of scrambled eggs mixed with cheese & bacon
>"healthy"

Unrelated but,
>See printout of customer complaint
>Someone got in trouble because customer was "allergic to white bread"

Also probably my biggest one is:
People who ask for "fresh" food so you have to cook it, you tell them it will be X minutes to cook, then suddenly it's "I'm in a big hurry, is it done yet?" IF YOU'RE RUNNING LATE DON'T STOP FOR FOOD AND IF YOU DO DON'T ASK FOR IT TO BE "FRESHLY" MADE!!!!

>>5430575
>people ordering regular menu items gluten-free without an allergy alert
>we still have to treat it as an allergy

>people demanding knives/boards are cleaned especially before preparing their order

>people making ridiculous modifications on orders and sending them back because they don't like how it turned out

>>5430758
Coworkers and shit management get dealt with in their own time, but stupid shitty customers are a problem that will never go away.

>People calling in July to ask for soup when it's 90 degrees out
>"Oh, you only have 2 kinds of soup today?"
.........................

>People calling in
>"What kind of soups do you have?"
>List off kinds of soup
>"What kind of sides do you have?"
>List off kinds of sides
>"Oh, you don't have Chili today?"
........................

>>5431038
no because they come in packs if you insult one of them, like fucking wolves.

>>5431176
Nah, if I really wished it I'd already be a smoker.
Still jealous of them getting outside though. Especially in the summer.

>>5431228
If your restaurant makes some mean soups that customers are calling in for, perhaps you shouldn't cut them out based on arbitrary variables. The only variable that matters is the customer's willingness to hand over money for your product.

>>5431246
Nah, its fast food, and whenever I say, "Would you like me to make some for you, it can cook in an hour" they go "nah". Sometimes I think people just like to complain. I don't know.

>>5430575
If someone actually mentions allergies or restrictions, I tell them that I can't guarantee anything. I let people assume what they want though.
>mfw veggiefags assume a cheese pizza is actually certifiably vegetarian; cross-contamination is rampant, there's probably sausage dust in everything that we sell

Also, lol muslims.
>ask if something has pork in it; I tell them yes
>order something completely unrelated that also has pork in it; they didn't ask this time, so I didn't tell them

>>5431203
>pizza takes about 10 minutes to prep and cook
>tell the customer it'll be about 15 just to be safe
>customer shows up 5 minutes later and just stares at the kitchen like that'll make their pizza cook faster

>>5429987
Wow. No offense but if I knew a pizza place used pre-made crusts I just wouldn't order from there.
Really there is zero reason that a pizza place can''t make a decent dough. You can't even have a good pizza without a good dough.

>>5430045
You're doing gods work. Good on all of you.

>>5428172
He just wanted to fire you.

>>5431355
This.

>>5428172
He didn't like you for some other reason.

I'm a server in a sushi restaurant, in a southwestern state that is NOT known for having decent sushi. The sushi chef/owner/my boss is a Chinese guy, and super intense, but is actually good at what he does. He demands a lot from his employees, but is fair and takes care of us. I rarely go home from a shift with less than 100 in tips, so it's a good job. But there are some things that drive me fucking apeshit, most of which have been mentioned.

1) I'm glad I'm not the only one who fucking HATES taking orders to go. People call on the phone with their kids screaming in the background, they don't know what they want, they think we have the same menu as some other sushi place they've been to.
>>"so what kinda sushis do you all got?"
>>"which of your sushis have the fishes in em'?"
>> "I had a roll this one time with some shrimps and crab meat, and then the chef put some kinda spicy thing in it too, which one is that?"

These people always call during a rush when the restaurant is full and I'm either the ONLY server working, or one of two servers. (granted, the low amount of staff is the reason I take home over 100 every day).

Like someone before said, stupid management and lazy co-workers will get weeded out over time, but obnoxious customers will always be a problem.

The only thing that really sucks about my job is that there are a fucking shit-ton of different sushi rolls on the menu, and about twice as many that aren't listed, and the only difference between a given two of them might be that one has avocado inside the roll, and one does not. Trying to remember all of it can be brutal.

However, my boss keeps a loaded firearm under the sushi counter, his dad who works in the kitchen always cooks us dank Chinese food, and he takes us out to the bar all the time, and often gives us beers after work.

>>5431518
2) People who come in during peak hours such as Friday evening or holidays and expect to be waited on hand and fucking foot when I have fifteen other tables to worry about plus the aforementioned retards calling in to-go orders. People get all uppity when their sushi doesn't arrive in ten minutes, even when it's obvious the restaurant is full, the phone is ringing off the hook, and we're all working as hard as we can to make sure everyone is taken care of. Bitch, if you don't want to wait for your sushi why don't you go to the Lowe's grocery and get a california roll with some rice krispies and sri racha on top.

>>5430061
High stress environment. Chef-owner at the current place I work, became sober/healthy a few years ago. Now he asks us under chefs if we still smoke about once a week. We just lie to him.

>>5431534
3) It's still a pretty small family business, and we have to write all of our tickets by hand, which normally wouldn't be a big deal except that business has blown up since January and when I'm in the weeds it's a bitch and a half. Thank fucking buddha that we're getting a computer system in two weeks.

>>5430919
Pretty common for a line cook

>>5431534
I believe that's universal for any and all restaurant. Why customers act like they need to have their food out immediately is a mystery to me. I mean if a restaurant is crowded and you see workers working their asses off to compliment all orders. Why on earth would they think "Their" order would be coming out first before the other people's, especially if they just walked in.

If you are that impatient as a person then you need to learn to cook or learn some patience. Either that or I hear there's a incredible new invention called "The Microwave".

>>5431622
Seriously.

>>5431138
what >>5431162 said

if i said "no" i would've gotten fired. not that i cared too much about that job anyways it just sucks to job search.
what i should've done, since i'm female and he was male, is started playing the victim, crying, saying he was harassing me inappropriately. i wonder if my manager would've asked him to leave then.

>Worked at Panera Bread
>Would have customers call us up at least once or twice a month asking if we sell bread

>>5428172
I'm actually going to be the odd man out from the choir of "he just wanted to fire you" people.

It's likely he knew that a Health Inspection was due soon, and wanted the entire place spic and span because health inspectors check EVERY single fucking nook and cranny. Seriously.

>>5431047
Not only that, but business will often do free meals (usually simple stuff) for officers as incentive for them to visit more often, which in turn is basically "free" security.

I mean it's nothing without a proper security system, but it's a damned good buffer and helps dissuade criminals from trying anything at said establishment.

Used to be a part time KP for a shitty restaurant in my home town in Devon, UK.

There was a hotel, with its own restaurant, and then a seperate pub/restaurant off to the side. I worked in the latter. There were some fucking characters there.

>Head chef was this absolute fucking monkey who was ugly as sin but used to brag about how many girls he "fucks" and how "hard" he is, how he got banned from all the nightclubs in town for being "harder than the bouncers m8". He also had a shitty £20 knife collection that he treated as if it were the most valuable thing ever. Would call people out if they so much as walked near it.

>The manager was a fat greasy turd who touched up the dumbass girl waitresses all the time and they had to pretend it was cutesy and fun but they hated it. Also one time someone sent back a steak because it was too cold, so he huffed and threw it onto the floor, then into the deep fryer to heat it up, then served it.

>There was a "bosses son" who was an utter cunt. He drove a flash merc around and basically just chose to work whenever the fuck he felt like it. He'd come in halfway through a shift and decide that today he was the head chef or something and start berating everyone.

We did a carvery too and had 3 joints of meat out, turkey, ham and pork. At the end of the day, if one of the joints wasn't finished, it was taken back to the kitchen and put back in the oven until the next day. All of the veg on the carvery was simply precooked, taken out of the fridge and microwaved then put under the heatlamps out there. One time, fucktard bosses son put out a joint of pork that had only been cooking for about 15 minutes. He served that shit to customers and there was an uproar. He blamed everyone else and "disciplined" others for his mistakes.

>cont

>>5432145

>There was a guy who worked in the hotel part who we simply called "eat-man". He would sometimes just wander into our kitchen, say nothing to anyone, walk around and just pick at bits of the food, eat it, then walk out again.

>There was another crazy chinese chef who would cook a huge bowl of fries for all of us working in the kitchen and would insist we ate them every time. If you didn't she would go on and on, "why you no eat fry? you no like my fry? prease eat i make speciarry for you, have some respec"

>there was an asshole polish fuck that worked the opposite KP shifts to me. Now, he did this asshole thing with the gravy pans. These huge fucking gravy pots are so horrible to clean, really take some scrubbing and stink horribly. Instead of cleaning the ones from his shift, he would just hide them under the counter in the KP area soaking in water, so that I had to clean them. Every time I tried to do the same thing, asshole bosses son would spot it. He seemed to always check to make sure I had done everything before I left, but never did it to the pole.

Also one time, 2 of the other kitchen staff were taking out a huge tray of precooked ratatouille (because pretty much everything we served was cooked, refrigerated, and then microwaved and served). They dropped the tray and all the ratatouille spilled all over the floor. They simply used a fucking floor brush to shove it all back into the tray, with the aids and fluff from the floor all over it. Microwaved and served it like that.

I have way too many stories from that place, but there's some for you.

Been working in restaurants for 6 years now.

If you're thinking about starting, make absolutely sure its what you want to do. Ive seen kids break after a month of work because they don't realise what its like.

1. You will do 14 hour shifts with no breaks
2. It will always be too hot
3. You will get made fun of, everyone does
4. You know fuck all, learn as much as you can
5. Always ask if you can help or if there's anything else to do. Surfaces are for thumbs not bums.
6. Get a good sense of how long things take. Chefs will not tolerate you saying "5 mins" and it being before or after that.
7. Don't get high before/during work.
8. Make sure you're working in the best possible place
9. You're never too good to not wash the dishes.
10. You will see your family/friends/partner a lot less

Ive never really had any problems in the kitchen because cooking has been my passion. There's no better feeling for me than the relief I feel at the end of a good shift.

>>5431329

You can very easily make a good pizza with frozen dough. Dough thaws very well and is pretty much identical to fresh dough.

Wow, nobody in this thread works at Cracker Barrel?

>>5432688
Maybe the people who work at Cracker Barrel just don't have any interesting stories.

>>5432688
No one works at Cracker Barrel. it's all a bunch of animatronics working unconvincing puppets, shilling out crappy food but moderately amusing toys and confectioneries.

I worked at a local sandwich shop. I get a to-go order on the order screen. As I finished her order I forgot to put the sandwich in the bag as she leaves. As soon as I noticed she forgot she was driving away so I put her sandwich in the cooler. She calls back saying there's no sandwich in her bag 15 minutes later. I felt bad so I made her a fresh one along the one I forgot. When she came back I apologized and told her I made a fresh one on me. In the most stuck up voice she told me she didn't want it, and only wanted the one I forgot. I'm still puzzled to this day why she didn't want it.

>>5432726
Shit, what have I been doing for the last four years then?

>>5432740
You never noticed that your coworkers all said the same things every day to every question in every conversation? Or that the coworker girl you had a one night stand with was cold and hard?

>>5432757
I hate it when I don't notice that the girl I'm fucking is actually a cold heartless automaton until the morning after.

>>5431892
pls be in london

>>5430308
That's why I wash dishes and never deal with anyone

>>5430308
sales is not the same as the hospitality industry in the slightest
fuck dude theyre practically opposites

>>5428097
When I worked at Quiznos, we cleaned the fountains every night. Unfortunately, after the store was shut down, no one turned off the fountain. I heard from one of my co-workers that the fountain was filled with churning, cloudy blackish-green growths when he looked in a week later.

>>5431899
This issue warnings and give you a week to fix it. No firings are necessary. He wanted to let him go.

I've worked about 2 years worth of fast food in subway and mcdonalds and I have like no stories.

Subway was mostly moslem customers that were rude to female staff but okay with me, worst I ever got in mcdonalds was just a grown woman crying because she couldn't get a cheeseburger at breakfast

>>5433101
you get a week to fix structural or major infractions not minor ones

>>5430011
I hate this. Read the goddamn menu you've had in front of you since you sat down. I have to his peoples hands through them ordering and I repeat side orders constantly, sometimes multiple times at the same table because no one bothers to listen. I know it's my job to make sure the customer understand the menu but it's ridiculous how many people just don't read.


"I want salmon"
"Okay, would you like the salmon with xyz sauce or the salmon and etc combo or the salmon salad?"
"What? You have more than one salmon dish? "
"Asfgd as bfn dvz".

>> working a takeout window at a bbq place
>> finish packing order and customer comes up to window
>> that'll be $18 and whatever cents
>> get handed a twenty and told "keep the change"
>> sweet, thanks
>> start cleaning my area and the customer is still there
>> I'm sorry can I help you with something else today?
>> "yeah I gave you a twenty"
>> oh. Maybe I misunderstood you, I thought you said to keep the change?
>> "I meant the coins"

Worst experiences of late I've had was whenever I go to the subway that's built into the walmart where I work. Buncha dumb, gossiping nignogs who can't even put a decent sandwich together. Last time I ate there, the roast beef tasted off and the lettuce was wilted and browning. I'll never eat there again.

>work at fish and chips place
>manager is a complete twat
>Glorious Kanada
>Snow and ice everywhere
>Manager gets the Kitchen Manager (cool dude) to take out two buckets of boiling hot grease to the grease bin at the back.
>surprisingly enough he slips
>manager gives no fucks and tells him to get back to work
>He does because he's baller
>the next day he takes off because blisters and the Manager complains

Seriously. What a twat.

>>5434733
Oh also.
>Closing time
>We've cleaned up early go team
>the door opens
>Old lady with walker with like 30 blankets on it
>she's moving slower than molasses going uphill in January
>...with crutches
>She orders a Salad, some fish and dessert
>she eats everything mind you this takes an hour.
>It's almost 10pm and we close at 9.
>Cool guy lets me go home.
>Next day tells me about how she complained about one leaf in the salad being off colour.

Now I'm all for policy and serving politely and all that jazz.

But it took her an entire hour to eat.
An hour.

>>5434759
I know that feeling brother. Old women in America frequently have nothing better to do than complain.

>>5434107
lol he wanted a dollar back hahaha

>>5429959
rekt that bimbo

>>5432732

>>5434759
The correct response to "can I have this 2 minutes before closing" is "no, fuck off."

>"Is there any meat in the vegetarian dish?"
>"Is there salmon is in the salmon lasagna?"
>"Is there pork in the spareribs?"

Our menu is right about the food counter, with a picture of the dish and the price written in large letters.
>*pointing at the picture*
>"how much does this cost?"

You have no idea how often I get these kind of questions.

>>5432732
She was being nice that's all. Probably she thought some blame was on her by not checking her order before leaving and she felt she shouldn't be a dick or something.

Women.

>>5427535
I don't know what my position would be called but I make pizza, salads, appetizers, etc. at an Italian place and tell kids what to prep. I just got the job to pay for school. Anyway I was supposed to have 2 people come in to help me on my station for mother's day and only one showed up. The two of us served over 200 tables and ended up prepping per order since we ran out. When I see that fucker.

>>5428631
>Forgets to note some stuff is 2nd and 3rd course
>Fucking scramble to make food
>Get it all up
>ohmygoshsorry those were for second and third
>MFW

>>5428733
>Go to Gordon Ramsay Pub and Grill last week
>Very nice place for being a "pub", pretty expensive
>Order chicken wings as an appetizer
>Bite into one
>It's raw inside
>ITSRAWWWWWW.jpg
>Laugh my ass off at the thought of getting raw food served to me in a Gordon Ramsay restaurant
>Tell waiter, tell him I understand and that I work BOH in a restaurant, just want him to show whoever's working fry
>Get another order
>Extra chicken wings. I ain't even mad.

Alright, I got one for you all.

Up until about 4 months ago I did some part-time work at a LaRosa's Pizzaria, I had been having a crazy year up until that point ( A place that I worked previously for almost 8 years had closed down) and I was eager to do something and earn money.

The management there was extremely strict, the owner was a veteran of some sort and had military experience. He was a great guy, always spoke firmly and was very understanding, but boy oh boy if you got him mad. I'll return to this bit later, keep it in mind.

So, I'm a line cook, I make the pizzas. On any given night the place was packed, it's apparently a very happen' place for everyone to meet and eat. Fridays are especially crazy, and pulled in thousands of dollars in an evening, no joke. Staff is balls to the walls on Fridays, An average count of the line cooks is about 20 (10 pizza side, 5 sides, 3 pasta, 2 misc/delivery driver). Needless to say much teamwork is needed to get anywhere and still maintain quality service. Orders fly in, but there are some staff issues.

One particular girl has an immense hate boner for me. On my first night she gives me an incredibly evil look after I say hello to her, an honest to goodness hello at that (not like a perv hello or a kurt hi) and from there one she hardly speaks to me. This leads to problems with orders. I would be at the end of the line and ask what "topper" goes on the pizza, no reply. I go to get more dough or refill a topping can, she walks away from the station and I get blamed for leaving unannounced/unattended.

cont.

This constant irritant is amplified by her group of "admirers" who give me shit for being the target of her aggression. After about 3 months of nothing getting better I give my two weeks notice ( I found a better job).

On my final day the owner asks me to sit down in his office for a chat, he asks me about why I'm leaving. I tell him about the extra stress the employees have been giving me, and note that other people have left for similar reasons (which is true).

A week later, I see the owner at my new place of employment (a grocery store). He tells me about how he has made some improvement to staff and asks me to come back, I decline politely and don't give it any more thought.

Some time after that I see one of the former drivers/cooks from LaRosa's and he stops me, firmly grasping my arm. "Anon, what the hell did you say to the owner?". Puzzled I ask why. He then tells me about how one night he completely lost his shit and fired several employees that I had named as well as other people that seemingly had no reason to be fired. He apparently made some of them cry deeply from what he said, and the girl I had issues with was one of the most defeated. He told her about how she would never get another job in that town ever again and blackball her. A fight broke out between the owner and some of her "admirers" after business hours and the owner kicked all of their asses after he asked them politely to leave. three of them are now serving jail time and I haven't seen the girl around town for a while now.

>>5435837
Holy shit that is awesomely sad.

>>5435879
sad??

>>5435837
that shi'ts hilarious!!!! hahahha.
> A fight broke out between the owner and some of her "admirers" after business hours and the owner kicked all of their asses after he asked them politely to leave.

Dude, the owner is a straight G. Let me explain what happenned. He was trying his best to please everyone -but you can't please everyone. Maybe he liked you, maybe he hated you, but he did have feelings for you. As soon as you quit and you said you quit cause he ran his business like he did (which is true)...

He decided "fuck this motherfuckers. I do everything i can, i try to please everyone, and everyone always has shit. Well, thats it. Im not pleasing ANYONE anymore. You got a problem? Get the fuck out!"

fired half the staff. Fired the girl you're talking about... she was probably a bitch anyway.

Then some of her symps (that's short for sympathizers) try to go fisticuffs with the owner... thats when he had to lay them all out -
> after politely asking them to leave.

So, i like the owner. He should have fired you and the people he fired way sooner. Clean up the house, get the rats out.

oh and if you're a guy... you are a creep. No wonder that chick hated you.

just got a promotion in my kitchen yesterday :3

>>5435894

>>5435910
well, what the fuck did you expect? a happy ending?

You know the owner can just fire everyone, sell the place and move out of state right? its his shop. All this bullshit drama that you brought to his attention... what is he supposed to do? change himself? he's going to get some people with weaker opinions and stronger hands. That's what i would do.

Look at this scumbag

>>5435936
Women don't think consequences apply to them. They are mostly right.

>>5435894
>oh and if you're a guy... you are a creep. No wonder that chick hated you.

I didn't realize this, thanks for pointing it out.

I just figured she had some entitlement issues.

>>5435837
Now this is a story for the ages.

>>5428650

If that's true, it was the manager's fault after he was made aware of the situation, and apparently didn't inform the entire line that such and such burger for table whatever is without mayo.

Then again, how the fuck does a server ask for something to be made again, multiple times, without mentioning what the problem was.

And if they did say what the problem was, they should have looked at it before bringing it out, and made sure there was no mayo.

I work the line, and the servers do fuck up - and it's annoying as shit because it means more work for you, but they get pissed when tickets are tacking too long after they ask you to re-fire a couple random things on the fly, without realizing it's their own fucking fault. Otherwise, if what you said is true I can't even imagine how that place functions with such a lack of communication.

>>5436311
There are many jobs where if it is not on the ticket, the cooks won't do it. They aren't willing to put their ass on the line for a tipped employee if someone making likely double what they do despite having the same skills as a busser can't ring in an order properly.

It's always the managers fault though. If there's anyone to be mad at, it's the dumbass who didn't show them how to ring in orders and why doing it properly makes them more money per hour.

>>5436323
always wondered what made it so hard for many servers to understand that we make exactly whats on the ticket. if you want it make sure its on the chit and its charged accordingly. the other thing that bothers me a little is when I get asked how much to price something on a modified bill. alot of times it makes sense to ask cause the kitchen knows costs but then again if its something simple like a half size salad or an extra patty on a burger use some good judgement and leave the busy kitchen alone..

>>5427535

i worked at a semi-fine dining golf club restaraunt for 9 months. It was my first REAL cooking job where I basically learned how to use my knives properly, basic french cooking principles, how to do catering, etc.

I was very pleased that they took an inexperienced person such as me on (up till then I had only dishwashing and some basic cooking experience, but nothing prepared me for this) and allowed me to learn there. I explicit stated I would need to be told how to do things properly, and the chef was pretty good at that. I didn't like him as a person (fat, white, religious, weird) but as a boss he was decent.

The problem was one of the employees who had been there for a few years, and was actually there for longer than the chef himself, who had only been there about a year by the time I got in. The sous chef was a knowledgeable girl who quit while on vacation. So the guy who had been there longest got promoted to sous chef after he applied for the position. This guy had always been a know-it-all dick, and he doesn't understand how to talk to people without being condescending. He married one of the hottest servers there just after I got hired.

anyways, he'd often make me feel super frustrated, because I'd ask him a question and he'd answer it in a way that let me know how he thought I was just a piece of crap. Over time he gradually warmed up to me but even months and months after I had been working there and had learned the ropes and was a pretty decent cook I still got talked down to a lot. Wasn't just me. Everyone, I mean everyone who worked under him in that kitchen disliked him for his attitude. He got angry drunk text messages from the other cooks, and every new hire who was less willing to take shit from him as me had a verbal altercations with him. there was tension for some time in the kitchen cause of this. He was a bit of a tattle tale and went to chef with his interpersonal issues.

>>5436410

I was often a couple minutes late to work and he had a real issue with this, rightly so, but he just couldnt do much about it. i got written up and warned that I would be fired if I was late 3 times total but I must have been late at least 2 or 3 dozen times. I always showed up though and got the job done, no matter if I was there 5 min after my start time or not. It was just my way of getting back at him for being such a prick.

Anyways, I had worked there for about 9 months. I'm a pretty valuble member of the team by now, I can prep basically anything the kitchen needs in decent time, I can handle a killer rush where everyone is freaking out and losing their shit, i can work salads, grill, pans, whatever, and I can be relied upon to do catering on my own without anybody watching over me. One afternoon I came in to start my afternoon shift and im saying hi and they tell me that i "killed a roast". sous chef did a function the nite before, and as always he overmakes in quantity cause you just cant run out. so theres a whole $180 beef roast that hasnt been cut into sitting in the sham. His job was the function and we were on line that night. He has a habit of leaving us things to finish or clean up after him. So he's beat after working 9-10 hour and goes home without putting everything away, namely the roast.

I'm beat after a killer service and when I close down I open the sham, and the way the trays were stacked in there I didn't see the roast pushed back there cause i didnt bend down to look properly. anyways i come in in the morning and hes all pissy about the roast going bad sitting in the turned off sham overnight. telling me how it fucks our costs etc etc. i dont really say anything but thats it for me. after 9 months im just not having any shit from him. I cant stand working with him. i was sort of sick and getting fucked up on drugs alot and one day was real fucked up and just dont show up one day.

>>5436422
i felt bad about fucking over my cook friends there but i just said fuck it. fuck that guy. to work with somebody for so long and still be treated like a lesser person, even on somewhat rare occasions isnt right. i just thought of all the times i took shit from him and never talked back (the guy is 3 years younger than me too and a twerp) and it felt good to fuck him over a little. of course i am hooped for a reference but whatever.

i got an interview at a new place tomorrow.

>>5435894

i honestly don't understand what about that person's post allows you to come to the conclusion that he is a creep. what is your problem? maybe the bitch is just a cunt and doesnt like new people? You're a fucking creep.

>>5427535
I had an elderly gentleman who came through drive through ordering buffalo chicken. We don't sell that, I mean at all.
After being informed of this he asked if he was at KFC. He wasn't, KFC is at least a block away from where I work. I felt so bad but it still was hilarious. I yelled up front "Just tell him yes! I can make that! We have the ingredients..." That was a good day.

>>5432760
I hate when I wake up and find out the hot girl I was fucking was just my hand.

>>5433349
There are different rules and regs for how infractions are dealt with state zone to state zone.

>>5434759
I tell people you can order but it has to be all to go because were closing in two minutes.

When people stay past closing I set the bill on their table and start turning everything off, then if they don't get the hint I sit at the register and stair at them, followed by turning the lights off on them.

>>5428650
I don't understand here. your 2nd burger didn't have mayo, yet you still sent it back? then your third burger was assured no mayo, and you still got a 4th burger? what the fuck? clarify your story, retard.

>>5428739
>chicken salad with steak instead
No, see, you're the kind of fuckwit that makes me hate my job sometimes. Most substitutions are fine, but asking for something that is obviously not a la minute to be made from scratch, especially for you, particularly something like chx salad, indicating this is likely a volume casual sort of place, not a premium spot, is ridiculous. You ever made chicken salad? Obviously not. Have to procure, trim, cut, season, and cook the meat, procure, clean, trim, cut the veg and herbs/fruit, procure the dressing (provided it isn't made in house), rest the meat, chill the meat, cut the meat further, mix the salad. This is at least 1/2 hour, unless you have a blast chiller, or cut a lot of corners which will lead to a shitty result, despite all the effort.
Line cooks aren't your personal chef that you can ask to create completely new dishes for you.

>>5428721

>work next to a capital grille
>never been, but looks higher end than the place i work
>just found out it's a chain, and is owned by the same company that owns both the olive garden and red lobster
>we're ordering from sysco while the nicer place next door is getting their shit from the same supplier that goes to the olive garden and red lobster

Not that interesting, but it surprised the fuck out of me when I first heard about it.

>>5428737

Not really, no.

If there are legit horror stories about cleanliness, there is likely much more wrong with the place. People are going to be lazy here and there, but if the people in charge aren't trying to make sure everything is close to standards then they're most likely not doing fuck all about anything else.