/ck/ - Food & Cooking

[Anonymous No.4381375]

let's hear those restaurant horror stories /ck/

>working in kitchen
>new guy working starts to blend cheese in high powered blender
>blender jams
>new guy sticks finger in to un jam it
>new guy now has only four fingers

[Anonymous No.4381384]

>working at subway
>ask new guy to take bread pans out of the oven
>new guy reaches in WITH HIS BARE HANDS and grabs 450? metal pans, holds on for a good few seconds
>we take a trip to the hospital

[Anonymous No.4381389]

>>4381384
*450 degree

[Anonymous No.4381395]

>be 15
>start new job bussing tables
>boss always yelling at me despite me working as fast as I can
>leave apron in the bathroom stall and sneak out the back door never to return
I was a beta teenager

[Anonymous No.4381397]

Not me, but a friend of mine:

>be working at butcher
>new guy just started that monday
>he starts the mincer but wasn't paying attention and got a bone in there
>tries to unjam it but wasn't paying attention and left the mincer switch in the "on" position
>bloody stump

He'd attempted a lawsuit, I understand, but think nothing came of it. Friend still works at the butcher's.

[Anonymous No.4381402]

>>4381375
Con.t

>co worker starts juggling two cleavers
>he's pretty good at it
>drops cleaver on shoe
>laughs and pulls it out
>starts to pretend cleaver is a throwing knife
>pretends to throw it and it slips from his grasp
> embeds itself in the kitchen door
>manger walks through a second later
>smiles at us and notices nothing.

[Anonymous No.4381883]

>cafeteria school food horror story
>be back in sophmore year
>guy a year ahead of me tells of a glorious food fight when he was a freshman
>he saw a hamburger patty bounce on the floor
>it fucking bounced

[Anonymous No.4381894]

>>4381375
At that point, it's a either a matter of "new guy sued the place for his idiocy" or "new guy got fired".

[Anonymous No.4381896]

Sewer backs up, floods kitchen. Chef makes us keep working, keeps restaurant open.

[Anonymous No.4381900]

>>4381896

Well it's not like you were wearing sandals in the fucking kitchen or handling the food with your feet.

[Anonymous No.4381904]

>>4381900
You're joking, I hope.

[Anonymous No.4381906]

>>4381883
When I was in in school, we used to have meatballs that bounced pretty well.

[Anonymous No.4381907]

>Deep fat fryer
>Fill with lard, set to melt, go out for a smoke
>Don't check the tap is closed.
>Come back in to kitchen floor covered in rapidly hardening fat.
>mfw

[Anonymous No.4381910]

>>4381907
hahaha

I tipped a 10 gallon bucket of wet pancake mix over once. I'm sure that was nothing compared to a full fryer's worth of grease.

[Anonymous No.4381911]

>>4381375
>chopping cucumbers with a V-slicer
>chop chop chop chop chop
>unexpectedpainandagony.exe
>I've chopped off a piece of my fucking ringfinger
>ringfinger piece on top of sliced cucumbers
>blood fountain activated
>boss sends me to the hospital

Fucking cucumbers. The doctor laughed when he wrote the report.

[Anonymous No.4381914]

>Bored chefs feel like harassing waitresses
>Google image blue waffle on iphone
>Put iphone on the passe
>Ring bell

[Anonymous No.4381915]

>slicing slippery cucumber on mandolin without guard
>use my palm for safety reasons
>slip and cut the skin off my wrist where the veins are
>blood everywhere

[Anonymous No.4381928]

>>4381911
pic of your hand

[Anonymous No.4381937]

>>4381911
>>4381915
I refuse to use a mandolin at work without a guard, it's just too dangerous.

[Anonymous No.4381940]

>>4381937

[Anonymous No.4381945]

>>4381940
I've removed the flesh of my thumb to the bone before, it took 2 moths to get right. I know its a pussy thing to do but I don't want that to happen again.

[Anonymous No.4381949]

>>4381384
>450? metal pans
I know what you meant but I just imagined that there were like a ton of pans in the oven and you had to give a rough estimate off the top of your head and you made the new guy take them ALL out., he couldn't carry them all and had to go to the hospital from spraining his back.

[Anonymous No.4381950]

>>4381940
>using the included safety measures for a device is being a pansy

You wouldn't last long doing an industrial job.

[Anonymous No.4381954]

>>4381945
just learn how to use it bro

Then again, if you get good enough with a knife, you're that much better off. But if you can't use a mandolin, I wouldn't put much more hope in knife skills.

[Anonymous No.4381956]

>>4381950
I've been in the industry over 15 years

[Anonymous No.4381963]

>>4381954
I'm fine doing a julienne with my knife or getting thin thin slices, it's just a bit slower.

[Anonymous No.4381964]

>>4381949

Same. It's just funny in my head for some reason.

[Anonymous No.4381967]

This thread needs that video of a girl slippin while holding pot of boiling water in the work kitchen

I think its a safety vid

[Anonymous No.4381982]

>>4381911
>blood fountain activated
Lost it at that.

[Anonymous No.4382018]

>>4381967
http://www.youtube.com/watch?v=4Cjy4ooOqQQ

You're welcome.

[Anonymous No.4382038]

>>4382018
dat blood curdling scream, god damn. goosebumps all over

[Anonymous No.4382045]

>>4381956
>industrial job
>playing Rachel Ray in the kitchen

[Anonymous No.4382050]

>>4382045
you're an idiot

[Anonymous No.4382054]

>>4382045
using safety measures is not all that dumb. All it takes is one day were at less than perfect focus and bam accident. Although I would not advocate using them all the time. Bitches gotta learn.

[Anonymous No.4382055]

>>4381395
noice!

[south philly billy No.4382056]

One time. At Chinese restraunt found roach in my food.still ate it but freekin disgusting

[Anonymous No.4382059]

>>4382056
>still ate it
the roach or the food... I guess the roach could be food if cooked in the proper sauce.

[Anonymous No.4382068]

>>4382056
>not taking pictures of said roach in the food
>not making yourself vomit in the bathroom
>not faking food poisoning
>not suing the restaurant

[Anonymous No.4382073]

>be 11-12
>eating in a restaurant with family in some shitty rural town on the way back from a long trip
>main course is pretty okay, nothing special
>parents let me order profiteroles for dessert
>hell yeah motherfucker, my favourite
>get my dessert
>see some weird black lump in the chocolate sauce
>it's a fly
>investigate further
>several dead flies all over my beautiful profiteroles
>waiter just takes the plate away and won't even bring me out a new one
>neither I nor my parents want to make a scene because we're all beta fuckers
>sad for the rest of the day

[Anonymous No.4382079]

>>4381397
whol hadn gone>

[Anonymous No.4382099]

>>4382073
>receive profiteroles
>have profiteroles removed
>profiteroles are never to return
No one should go through that torture

[Anonymous No.4382109]

When my dad worked as a cook at a steak house they would throw all the steaks in this big vat to marinate but would never clean it or take steaks that weren't used out. Rotting steaks would just be in there with the fresh ones and who knows which one you'd pull out.

My uncle worked at a mcdonalds back in the day and apparently did really nasty shit to the burgers.

[Anonymous No.4382114]

>seven years out of culinary school
>Instructor-Chef wants me to come lecture/cook
>decide that I'll show them how to cut a side of beef
>dumb ass teachers aid thinks he knows better than me,
>practically takes over the lecture
>slides ribs through the bandsaw with more pressure than needed
>cuts his hand literally in two, almost down to his wrist
>I, like most of the students were in shock
>still to this day, I haven't seen anything worse

[Anonymous No.4382124]

>>4382114
Chef lioncourt?

[Anonymous No.4382127]

>>4381911
pics or it didnt happen

[Anonymous No.4382128]

>>4382124

I wish my name were that cool

[Anonymous No.4382132]

Not that I really needed the story, as it seemed pretty damned obvious to me just looking at the beast. Anyway, when I started baking, chef told me about a guy who was pulling dough off the dough hook attachment of our 20 gallon mixer. He didn't bother to let the bowl down first, and he was bracing himself with his other hand on the body of the mixer while leaning in to get the dough. Hand slipped and he knocked the lever down, starting the mixer. Chef got to the mixer after it had completely mangled his arm, nearly pulling it off. Don't even know if it's a true story, but it's a good one to make sure the point gets across, regardless.

[Anonymous No.4382168]

>>4381896
same thing happened at a bakery i worked at . I said fuck that shit and left . Got a week off without pay . Best week off ever

[Anonymous No.4382182]

Not a mutilation story, but for anyone working in a kitchen, these are hell

I work with a Jamaican guy and he doesnt care at all about what he does. Which would be fine, but the restaurant is the family business

>Caught him draining raw chicken in dish sink

>He left for a break for an hour, so we locked him out
>ohgodmysides.jpeg

>put nasty ass water for steam heater in gravy

>put cheese on the grill
>no he wasnt making grilled cheese
>he was grilling a slice of cheese for a burger
>fuckingsidesagain.png

[Anonymous No.4382194]

>bakery
>bread slicer
>Customer asks me to slice bread
>Sure, no problem
>Stuff french bread loaf in one side, pull the lever
>Bread doesn't get pushed all the way through
>Reach over and push bread into RAPIDLY MOVING VERTICAL SAWBLADES

I'm lucky I noticed the second one of the blades touched the tip of my finger, or I could have easily lost my hand
>Later went to college and am now a rocket scientist
Well, at least I wasn't dumb forever.

[Anonymous No.4382208]

>>4382194
those things suck on hard-crusted breads. if you don't push on the guide above the saws everything gets jammed up and squishes the loaf.
i've had to clean up a small blood trail from a girl using her hand to push a bagel down our bagel slicer, once.

[Anonymous No.4382289]

just happened tonight
5th day on the job as a line cook
crazy rush during dinner & my station isnt prepped properly
going nuts trying to get shit done on time
grab screaming hot pans, 1 in each hand without even thinking of it
worst burns i've ever had or seen
pain so bad im about to pass out
spend the rest of the night running cold water on my fingers & am now typing this with 9 band-aids loaded with neosporin on almost all my fingers

place i interned at, hotel restaurant
guy who worked there before me dropped his tongs into the deep fryer
not even thinking he just reached in grabbed them
trip to the hospital
guy is never heard from again

[Anonymous No.4382291]

>>4382289
You should probably go see a doctor
2nd degree burns are bad news, 3rd degree will never heal right

[Anonymous No.4382305]

>>4382291
neosporin baby
heals everything i throw at it in half the time

[Anonymous No.4382321]

>>4382289
I did that a few times as an apprentice, luckily I realised just in time that the pans were hot and drew away. An older chef I know has a half inch burn scar in three places on his hand though, so hope your burns aren't that bad.

[Anonymous No.4382327]

>>4382289
Ummm... I would honestly see a doctor (after a load of alcohol tonight).

That's just bad news.

[Line cook guy No.4382340]

I work as a line cook and two and a half months ago a new guy started working. He's from Bangladesh. He is the stupidest fucking guy I've ever met, I swear to fucking god.

I have laundry list of stupid shit this guy has done, but before I list some of them here, keep in mind that this guy claims to have worked in a restaurant for at least a year.

First of all, if you ask him to pass you a knife, he'll hand it to you blade first.

He doesn't know how to properly tuck his fingers back when cutting stuff. His thumb is in constant danger of getting sliced off and every time I tell him how to properly fucking do it he says 'DUN WORRY DUN WORRY I KNOW'. I'm just waiting for the day he starts bleeding all over the fucking onions.

He takes an hour to dice thirty fucking onions. Thirty.

For a few of our dishes, we need to heat up a cast iron skillet in the salamander and then plate the food on it so it sizzles and whatever. He decides that instead of using the salamander, he'll use the oven and turn it up to 450 degrees and not even put it on the top rack but instead put it on a middle rack so you can't even grab it quickly if you need to and THE BEST FUCKING PART is one time the customer changed their mind and wanted something else so I tell him to take the skillet out so he does but instead of putting it in the bucket of cold water we keep next to the line HE FUCKING TRIES TO PUT IT BACK ON THE PILE OF SKILLETS STRAIGHT OUT OF THE 450 DEGREE OVEN and thank fucking god I happened to see him do it because if I didn't I would've grabbed the fucking thing because thirty seconds later we get another order and I needed a skillet from the pile.

One time, I told him to go and grab a zucchini out of the cold room because I needed one right away and he comes back with a fucking cucumber. A fucking cucumber.

I tell him to make a club sandwich, and he starts to make a fucking chicken tortilla. I think he might be partially deaf or something. Fuck.

Continued in next post.

[Anonymous No.4382349]

>>4382050
>>4382054
Both posters are stricken with autism. My point was cooking=/=industrial job. You aren't smelting shit in a factory. You're baking pies like a pretty little princess.

[Anonymous No.4382350]

>>4382340
I'm not sure how many onions I could dice in an hour, honestly. I'm not very good at it yet.

[Anonymous No.4382351]

hardly horror, but still

>working inna kitchen
>have culinary school intern
> surprise, she is useless
>typical culinary school type
>loaded with (useless) knowledge
>short on common sense/experience
anyway
>makin chickin stock
>turn around to see her straining it
>sets big strainer in sink
>pours in stock
>strainer catches bones and stuff
>stock straight down the drain
>my fucking face

[Anonymous No.4382353]

>>4382351
oh lololol holy shit
she poured the stock & her common sense straight down the fucking drain
good stuff anon

[Anonymous No.4382355]

>>4382340
I'm guilty of a lot of those things that you've mentioned, but I cook as a slow meditative process at home.

Even I realize that doing that kind of shit when others rely on you in a fast-paced environment is just fucking reckless.

[Anonymous No.4382358]

>>4382289
shit man i did that too. so much fucking pain

fryer story reminds me
>working at shitty pub early in my career
>guy leans over fryer
>his bic lighter falls into fryer
>he immediately pulls tongs and reaches for it
>at the same time, everyone else dives for cover
>it bursts, spraying hot oil all over that dumb fuck

I was not actually working when it happened. sorry i missed it.

[Anonymous No.4382363]

>>4382358

thats a kitchen urban legend. ive heard that at a few kitchens ive worked in

[Anonymous No.4382364]

>>4382351
I literally laughed out loud at this. Excellent story! A++ seller! Would buy from again!

[Anonymous No.4382367]

>>4382182
As a non-industry guy I'm vaguely aware there is always at least a dish sink and a prep sink. But I don't understand the deal... is it that he could be getting clean dishes all chickeny or is it something else?

[Line cook guy No.4382369]

When he does manage to make a club sandwich, when he's putting the picks in, for some reason he squishes the entire sandwich down with his hand and mushes it all outwards.

He left a large mixing bowl on a burner once and now we have a large black mixing bowl.

The chicken tortilla I mentioned before takes a few steps to prepare. First, you take out a prepared tortilla stuffed with chicken and vegetables that one of us makes that day. Then you cut it into six equal parts, put it on a skillet and blah blah whatever. When he does it, it literally takes him thirty seconds when it should take five. He uses one hand with the knife to chop it into the six parts, one hand to place each section on the skillet and then one hand to cover it with the extra vegetables and cheese. Jesus fucking christ.

One of my favourite ones ever:

We have a big container full of lettuce. Just plain lettuce, cut up so we can use it for salads. When we need to make a salad, we go in the cold room, take some salad and whatever other ingredients we need and put it in a mixing bowl.

We get an order for a specific salad that requires the lettuce and some shredded carrot.

A normal person would take the lettuce and put in the bowl, and then following this, take some shredded carrot and put it in the bowl. Einstein over here decides to say fuck all that and instead he takes a heaping handful of the carrot AND HE THROWS IT INTO THE FUCKING CONTAINER OF LETTUCE, MIXES IT UP AND THEN PUTS IT IN THE BOWL, FUCKING UP ALL THE LETTUCE FOR WHATEVER ELSE WE MIGHT NEED IT FOR. One of the other cooks in the kitchen lost his shit at him for doing this. He started fucking yelling at him, it was hilarious.

There's a bunch more that I can't remember right now because I'm sure I suppressed the memories but if I can bring myself to relive the horror I'll post them here.

[Line cook guy No.4382378]

Oh, he also works in the dish pit some nights. In a single seven hour shift, he managed to break two plates, a glass and a large salad bowl. We only have four of the salad bowl, and he broke one.

Another time, he knocked over a four liter jug of soap and the entire dish pit was covered in it.

[Anonymous No.4382380]

>>4382378
So, why have you not got this guy fired yet?

Is the owner related?

[quickdraw No.4382382]

>>4382378 why is he not fired?

[Anonymous No.4382383]

>>4382349
>stricken with autism
yet you can't say what you mean
industrial job.... food service industry
see how that works?
And yes, if I was talking about smelting something, I would whole-heartedly recommend using whatever prescribed safety gear is involved, but we weren't. So you were way off point in the first place, yet you expect others to somehow follow your train of thought. You're the autistic one.

[Line cook guy No.4382387]

>>4382382
>>4382380

Honestly, I don't know. It's been two and half months and it's like he just started today.

He also can't slice tomatoes worth shit. I've had to dice up dozens of supposed tomato slices for other things because they aren't fit for serving.

[quickdraw No.4382390]

>>4382387
I know a fucking 13 year o,faith more kitchen knowledge then that

[Anonymous No.4382400]

>>4382367
Anyone? This has been bugging me for a while. The requirement for two sinks keeps appearing (friend is trying to open a bakery in her kitchen, I was looking at food trailer mods) I just don't get why its required.

[Anonymous No.4382406]

sanitation
you don't want animal proteins or bug infested dirty veggies contaminating your just cleaned dishes
im just guessing, I don't know the exact reason

[Anonymous No.4382413]

>>4382363
could very well be. "happened" while i was on a sort of furlough for school.

[Anonymous No.4382425]

>Am a part time firefighter and a part time burger flipper.
>Civil servant pay is shit.
>Start at new burger joint am impressed, looked cleaner than I expected.
>Suddenly spot overflowing grease trap next to grill. Overflowing trash next to grill, full of patty wrappers.
>Fire suppression system is controlled by button near the freezer.
>This is how I die.

[Anonymous No.4382434]

>>4382363
this
Our senior chefs and staff would tell us all manner of bizarre horror stories. Every time we got some new people. After I quit to work somewhere else, we went to a party together. He said he made all that shit up. Or that it was bullshit from his mentor. The intended purpose is to keep people vigilant so stupid hazardous shit does not happen as much. I guess one way to do that is to give people some gruesome stories.

[Anonymous No.4382446]

>>4382400
>>4382406
Because you have some really nasty shit in your dish sink. The prep sink is only used for food, so it is (if properly maintained) cleaner than the dish/hand sinks. You'll see some retard cooks go to do shit like strain pasta in the dish sink, and just set the damned slotted pan in a bunch of half-eaten salad and cheese, without even thinking twice.

[Anonymous No.4382447]

>>4382400

pretty much anything that goes into the prep sink doesn't come back out. if you're pouring raw chicken into a dish sink something could be not quite fully washed and still have bacteria or salmonella or whatever the fuck on it.

[Anonymous No.4382472]

>>4382446
not much horror, just stupid shit my boss does:
>Designs a dish: pasta served in a bread bowl
>"anon, what would you put in a gravy? Has to be vegetarian." Said while pouring chicken stock into a pot of packaged gravy mix
>be peeling cooked potatoes with a spoon, 20x faster than anyones ever seen before (they use a peeler)
>boss runs up "stop, stop, stop!! What are you doing?!?"
>potato half peeled in one hand, look between the bowl of peeled potatoes, un-peeled potatoes and her
>continue without saying anything

>making dough for pizza, water, honey, yeast and salt
>anon, did you just put salt in there?? you just killed the yeast, dont you know yeast is alive? We do things my way for a reason, I want to help you be the best you can be.

>mfw yeast eats salt

[Anonymous No.4382480]

>>4382447
Thats inaccurate. Almost everything comes back out of a prep sink. If you're thawing something in water, its in the prep sink. If youre rinsing something, its in the prep sink. If youre straining something, prep sink. If youre dumping something and dont want it back, the garbage disposal is a common place to put it, and is usually located in the dish sink/area

[Anonymous No.4382482]

>>4382472
H-how the fuck do you peel potatoes with a spoon?

[Anonymous No.4382486]

>>4382472
salt DOES kill yeast but its always added to bread recipes, its meant to control the yeast
the salt goes in after a few minutes of mixing
maybe you meant sugar, yeast eats sugar & the honey you put in

[Anonymous No.4382487]

>>4382482
Cooked potatoes. Try it. Just like using a peeler but it doesnt suck. Put the concave edge of the spoon on the peel, push and drag along the potato.

[Anonymous No.4382493]

>>4382486
Yeast eats salt and sugar. Ever make unsweetened bread? When making bread dough, its very common to mix water salt and yeast before adding flour.

[Anonymous No.4382497]

>>4382305
Go see a doctor before you get permanent nerve damage and can no longer cook. for serious.

P.s. I'm training to be a paramedic, I know my shit.

[Anonymous No.4382503]

>>4382486
>>4382493
Hm. It would seem I am mistaken. Either way that bitch shouldnt question me, ive made so many types of dough, I know when it will and wont turn out.

[Anonymous No.4382510]

>>4382486
>>4382493
Salt is a yeast growth inhibitor, but it also causes the yeast to produce more glycol, which is what you really want from the yeast, anyway. More yeast= worse taste. Less yeast making more glycol = awesomeness.

[Anonymous No.4382518]

>>4382510
Can you elaborate?

[Anonymous No.4382524]

>>4382518
I'm not sure of the full process. I read an article a while ago about it. I've always used a salt/sugar mixture, just never really thought about why, so I don't know that yeast is eating the salt, or if the salt just alters the digestive process, causing them to emit more gas, or what. Here's the best article I could find quickly:
http://www.foodnavigator.com/Science-Nutrition/Salt-stressed-yeast-leads-to-bigger-softer-bread-Study
it mentions something about lubricating the gas
I'm a chemistry know-nothing, so that sounds silly to me
wish I knew more

[Anonymous No.4382533]

>>4382518
abstract of the original study (not anymore enlightening, unfortunately):

ABSTRACT: By adjusting the mixing order of ingredients in traditional formula, an innovative bread making process was developed. The effect of salt-stressed Baker's yeast on bread dough of different sugar levels was investigated. Baker's yeast was stressed in 7% salt solution then mixed into dough, which was then evaluated for fermentation time, dough fermentation producing gas, dough expansion, bread specific volumes, and sensory and physical properties. The results of this study indicated that salt-stressed Baker's yeast shortened fermentation time in 16% and 24% sugar dough. Forty minutes of salt stress produced significant amount of gas and increased bread specific volumes. The bread was softer and significantly improved sensory properties for aroma, taste, and overall acceptability were obtained.

[Anonymous No.4382534]

>tiny basement kitchen under some apartments or some shit in the city
>the extractor fan is a pain in the ass to clean so it never gets done
>thing has been known to actually drip grease
>guy working in kitchen is frying some shit up
>oil catches on fire
>trys to blow it out, flares up and catches on the extractor grease
>guy turns the extractor fan on to try and extinguish the fire
>just feeds it more and more air
>building had to be evacuated and was pretty much written off

another one of my mates worked at a supermarket stacking shelves. apparently one of the forklift operators was pissed because his hours got cut and he was quitting

>last shift
>sets up the shelves so pallets of baking soda are on top of
the vinegar
>makes it so that when someone tries to get the baking soda down the shelves collapse somehow

it went off in the middle of the next day when everybody was working. apparently it was the most hilarious and unholy mess ever.

[Anonymous No.4382538]

>>4382533
So is salt stressing just putting the salt in with the water oil yeast and sugar for 40 mins?

[Anonymous No.4382545]

>>4382538
from what I understand, yes. It could even be a matter of killing off the less productive yeast, or something like that. So that when it's added to the saltier (rather than only a sugar solution) bread mixture, they keep plugging away. I've always found yeast cakes work much better than active-dry, too. Not sure if that factors in the same way, or if that's just a matter of having less dead yeast from the start.

[Anonymous No.4382547]

>>4382538
oh, and no, it's actually a straight-up salt sollution that they used to stress the yeast. 7% salt to water.

[Anonymous No.4382550]

>>4382289
apply aloe

[Anonymous No.4382551]

>>4382547
Then separate the yeast somehow? Or the water in the recipe is salted to 7% by weight or volume?

[Anonymous No.4382554]

>>4382018
>http://www.youtube.com/watch?v=4Cjy4ooOqQQ
>less than a second of contact
>face gone

bullshit
I've knocked a pot of water onto my leg and only got 1st degree burns

[Anonymous No.4382572]

>>4382289
go to the hospital.

[Anonymous No.4382573]

>>4382551
They stressed the yeast in the solution, then used that solution as the yeast for the starter, I believe. It says traditional method, but that they changed the order in which they did it, so I take that to mean they mixed a certain amount of the recipe water with salt to get a 7% solution, stressed the yeast in that for 40 minutes, then went about business as usual. I haven't tried that way, but I thought it an interesting explanation as to why using the salt with the sugar like I always have works. If I was into the big company stuff, I'd be playing around with other kinds of salts, too, but we like our bread the way it is, so meh.

[Anonymous No.4382574]

>>4382493
yeast does not eat salt

[Anonymous No.4382576]

>>4382554
Hot oil. Its a deep frier she's spilt

[Anonymous No.4382582]

>>4382487
why would you use a peeler on cooked potatoes...

I'm getting the feeling that this Anon is actually bad at his job and doesn't realize his boss might actually know a thing or two.

[Anonymous No.4382588]

>>4382018
moral of the story...

women belong in the kitchen at home, not professionally

...back to /b/ I go.

[Anonymous No.4382594]

>>4382351
Was she immediately dismissed? Thats not an honest learn-from-it-mistake, thats pure stupid.

[Anonymous No.4382632]

>>4382554
Water= 80 to 100 degrees C
Oil= 160 to 200 degrees C

[Anonymous No.4382828]

>>4382434
I've never seen anyone drop a lighter in a fryer, but I've seen someone drop a cigarette in a fryer.

[Anonymous No.4382855]

>>4381896
I worked at mcshits a few years ago. Same thing happened.

[Anonymous No.4382901]

>all this gore
This is why I have a desk job.

[Anonymous No.4382903]

Not too many, but I took a girlfriend to french restaurant once and the waitress was rude to my girlfriend, I threw a penny on the table and left. That's more than that french cunt deserved.

[Anonymous No.4382905]

>>4382903
oh the horror

[Anonymous No.4382907]

>>4382905
NYC french cunts are arrogant as all fuck, they think that the world revolves around them. Well if so, so back to france you stank fucking hoes. Another time some fat cunt was pushing my girlfriend around and I punched in the nose, first and only time I hit a chick.
The cunt deserved it.... jealous ugly chicks just don't like chicks that are really really hot.

[Anonymous No.4382909]

>>4382907
That was some self rightous new jersey cunt thinking that she owned New York, not so cunt. Her big friends tried to do a pile up on me and they all missed like fucking new jersey morons. Then the cops broke it up. That's a true story, happened at a fucking halloween parade.

[Anonymous No.4382912]

>>4382534

That vinegar thing sounds absolutely amazing.

[Anonymous No.4382926]

>>4382018
I seriously had nightmares the night after they showed this video in culinary school. I refuse to watch it again.

>that scream

Anyway, I once cut the tip of my thumb off (somehow) while chopping a leek. Bandaged that fucker up, left it on for a week, and when I took the bandage off it healed back on fine and everything. Still have feeling in it.

[Anonymous No.4382931]

>>4382486
I once made french bread and forgot to add salt.

It tasted like complete shit. Salt is 100% necessary.

[Anonymous No.4382947]

>>4382194
you aren't a rocketscientist

[Anonymous No.4382960]

>>4381375
>tfw industrial blenders (and even most home models these days) CAN NOT function without the lid shut.

[Anonymous No.4382966]

>>4382510
one of the other reasons that more yeast = bad taste is two part: 1, the yeast competes too much and you get a chemical afterproduct (i forget what its called atm) that gives that characteristic bitter, nasty yeast flavor. 2. (and this is the most important) the enzymes yeast produces remain active for many many hours. A little yeast makes enough enzyme to release the sugars from locked carbohydrates, thus giving wonderful flavor. Too much yeast and these sugars are eaten by the yeast. This is why you use very low yeast amounts and increase the time instead, while slowing the yeasts growth thru both salt and low temperature.

[Anonymous No.4383016]

I worked in a jazz lounge where we would to 150 coverts with only 4 chefs. During a busy service, I once sliced quite deeply into my thumb while copping some chives. I thought it wasn't that bad so I wrapped it in blue roll, stuck a couple of pairs of gloves in and went back to work.

2 hours later after service and I keel over on the floor.

[Anonymous No.4383020]

>>4382363
Urban legend?!

wtf do you think happens when lighter fluid gets heated to or above 200 degrees Celsius?!

Hurp de durp.

[Anonymous No.4383029]

>>4383016
Fuck, you must have lost quite some blood.

[Anonymous No.4383064]

Not a horror story, but I'd just started working at a restaurant and the owner (not a chef) bade me to try his amazing new invention.

It was bread. But he'd replaced the sugar with splenda.

[Anonymous No.4383072]

>>4383064
What did he think of it?

[Anonymous No.4383112]

>>4383029
Yes, but the canard à la rouennaise that day was especially good.

[Anonymous No.4383214]

>>4383112
i guess you were really,
pressed for time

[Anonymous No.4383243]

>Making a roast beef sandwich
>Pile on that roast beef
>Add that frugal
>Go for the mustard
>No mustard
>Stub my toe
>Have to eat no mustard roast beef with a mildly painful toe

[Anonymous No.4383268]

>>4383243
riveting

[Anonymous No.4383278]

>>4383029
I think It was a ombination of that, dehydration, the heat of te kitchen and then taking off the glove and seeing all this coagulated red gloop surrounding my hand.

But by god, Cullen skink must be garnished with chives and it was.

[Anonymous No.4383324]

>>4383243
>frugal
I obviously meant arugula
>>4383268
Yes
Quite

[Anonymous No.4383385]

>>4382132
That happened to one of my instructors. When he was young he tried to scrape down the bowl while it was running still. Mangled his arm.

[Anonymous No.4383390]

>working at bakery
>industrial bread slicer
>oh, what's that strange looking thing in there?
>oh my god. Its a fucking mouse. Mouse in the bread slicer.
>was left there for days.

[Anonymous No.4383416]

>>4382550
propoline mixed with beeswax is also extremely effective, but harder to come by I imagine. If you know a bee product shop get some

[Anonymous No.4383420]

>Ten years ago, my first job.
>Working on the line
>Customer sends a burger back, says that he wanted mayo and didn't get any mayo on his burger
>Exec. chef isn't in
>Guy that does condiments/salads, etc is so angry, says that customer didn't ask for mayo
>Doesn't like to be called wrong
>So angry
>Angry beyond words
>You don't understand how angry he is
>He takes burger to the back and is gone for about ten minutes
>Says the burger has mayo on it now, sends it back out
>Sends burger out, customer eats it.
>mfw condiment man came on that burger and we watched a man eat it.
>mfw no face

[Anonymous No.4383424]

>>4383420
hurrdurr my face when that happend.

hint, i dont even have a face. cuz it never happened. get it?

also, its funny that you think cum would somehow pass for mayo. im guessing you are twelve and cant even squeeze one out yet.

[Anonymous No.4383426]

>>4383420

I was 15 at the time
I'm aware that cum wouldn't pass as mayo.
I'm also aware that he actually did put mayo on it, along with cumming

>arguing on the internet

[Anonymous No.4383431]

>Working as a dishwasher at the time
>Hear a chef yell and run back
>Shucker threw his hand

[Anonymous No.4383471]

>work at an amusement park
>work in joint selling huge ass hot dogs that nobody wants to buy
> they're 3.75
>have to cook and wrap all these fucking hotdogs even though I know I'll only sell maybe 25 all day
>have to make at least 100 to fill all the hotdog drawers like dumb boss says
>we never sell that many
>at the end of the day have to take 75 hot dogs and unwrap them out of the buns and foil and put them back in the fridge to sell again
>repeat process for same hot dogs for like a week sometimes
>have to sell green hotdogs

Finally quit the place when the sewer backed into the water table and all the employees were getting sick for months and months before he told us we were drinking lukewarm poo water

[Anonymous No.4383527]

>working at mcdonalds
>large slice on index finger
>blue plaster on wound
>manager says "anon fill shake machine"
>noproblem.jpg
>fill it up
>plaster gone
>blood in mixture inside machine
>ohwellnevermindcarryon.png
>someone ate my blood

[Anonymous No.4383603]

>working at cousins subs
>go out back to have a smoke break with fellow coworker
>weedwithcokesprinkledontop.jpeg
>get high as fuck... no big deal
>leave metal pipe outside overnight, it rains
>come back the next day to find the metal pipe has little white crystals growing inside
>fuck it blaze it

got so high I almost had to go home... (lived across the street) What the fuck happened with those little crystals?

[Anonymous No.4383761]

>Waitress at restaurant
>Use pure grain alcohol to light cheese dip on fire
>Carry lighters
>PGA in stripped tabasco bottles without lids
>new girl puts the bottle in her apron upside down
>puts lighter in her pocket
>lights herself on fire
>runs, rolls, five feet of flame behind her
>tackle her into some cabinets and to the ground

CAPTCHA: was lighter

[Anonymous No.4383819]

>Open a bag of old bread used to make pudding
>A huge moth flies out of it
>Eveybody looks at the bag
>"Nobody saw anything"
>Make delicious pudding

[Anonymous No.4383825]

>coworker filtering fryer
>hand falls in

Day of.

[Anonymous No.4383831]

Day after.

Good times.

Also had a 65+ year old coworker empty two fryers full of oil onto the floor once.

[Anonymous No.4383833]

>>4383831
>Also had a 65+ year old coworker empty two fryers full of oil onto the floor once.
Do they only hire parolees or what? Why are you all so stupid and careless?

[Anonymous No.4383849]

>>4383833

There were some serious management issues at that place. Managers would come to work high or hungover, so crew members would have no reason to care either. No one ever got in trouble.
Glad I am out of there.

[Anonymous No.4383868]

>>4383831
aw shit how do you treat such a burn so that it doesn't leave a huge scar?

[Anonymous No.4383871]

>>4383868
you don't. that'll leave a scar no matter how hard you try.

[Anonymous No.4383873]

>>4383831

pic related, said old coworker.

[Anonymous No.4383880]

And one more from that hellhole.

Picture of the freezer on an average day.

[Anonymous No.4383881]

>>4383849
Oh, well, thanks for answering the question calmly despite my arrogance.

[Anonymous No.4383879]

>>4383873
What
He's got the body of a teenager and the face of an old geezer

[Anonymous No.4383882]

>>4383880

Ate my pic.

[Anonymous No.4383885]

>>4383882
Fuck. I hope the place you're in isn't like that.

[Anonymous No.4383891]

>>4383882
>be unemployed
>get a job at a fast food chain
>shit like in the picture happens everyday
>not an entitled prick that only works as hard as his pay
>will work every bit as hard for minimum wage as I would a salaried job with benefits
>want so bad to be in a management position so I can actually manage the place
>would even do it for the same pay
>just want customers to be happy
>don't want someone who doesn't care about my safety as a manager
>it's practically impossible to make this kind of thing happen

You have no idea how much this frustrates me.

[Anonymous No.4383893]

>>4383891
Hard workers always rise to the top eventually. Your day will come, sunshine.

[Anonymous No.4383900]

>>4383893
>actually believes this

[Anonymous No.4383928]

>>4383324
Mfw I pictured you, pile of roast beef in hand crying "BEEF!!" Only to hesitate and remove 30% of it muttering "... add the frugal..."

[Anonymous No.4383977]

>>4383893
You really think the world is that fair?

[Anonymous No.4383986]

>>4383900
>>4383977
Worked for me. Keep blaming others for your problems though if that works for you.

[Anonymous No.4383991]

>>4383977
>>4383900
>not believing
I guess that's fine, if you don't actually use that as an excuse to stagnate.

[Anonymous No.4384005]

>>4383986
That doesn't even make sense.

[Anonymous No.4384074]

> Be cooking Chicken Kiev at my house (So what its not a restaurant, fuck you)
> Butter leaked into the pan and its boiling
> Go to grab it instinctively without an oven mitt
> Hand is burnt on the pan
> When I pull my hand back, it knocks the pan onto the floor
> My feet get covered in boiling hot water

I ended up getting really bad burns all over my foot, and it looked disgusting.

[Anonymous No.4384288]

ck, learn from my stupidity ...

I was recently in a hurry, pulled out a glass plate and started cutting veggies on it. Knife goes through veggie, slams into glass plate, knife breaks in two, blade goes flying in front of my face, almost into my eye.

Don't use glass as a cutting board; don't use a cheap chef knife.

Let this be a lesson for all. I was lucky.

[Line cook guy No.4385164]

Me again. The chucklefuck I mentioned before coughs/sneezes into his hands and handles food right after.

I once saw him holding a prepared dish in his hands, ready to serve, and he coughs right on it. He just goes 'KAAHH' all over the fucking plate and then it goes out to a customer because nobody but me noticed. I swear to god that's how it sounded, make that noise out loud and listen to how ridiculous it sounds

[Anonymous No.4385252]

>>4382305
You're not supposed to put ointment on burns
If your skin is blistering it's 2nd degree and will hurt like fuck for a while but you could still risk infection

If there's charred skin or any numbness, go see a doctor, because you could have nerve damage.

3rd degree burns are horrible because the nerves are damaged to the point of not even registering the pain.

[Anonymous No.4385259]

>>4382340
>>4382350

Just out of curiosity, what's the average a pro should be able to do?

[Anonymous No.4385307]

>Family of 4 comes into restaurant one day
>Towards the end of the meal youngest kid drops his drink on the floor, glass smashes and spills shit everywhere
>Father punches him in the fucking face
>Kid falls to the floor and spits up blood and teeth before he starts screaming
>Father grabs him by the collar and drags him outside throws the still screaming kid into the back of his car rest of family calmly get in and they speed off
>All of this happened in under a minute
>We call the cops because WHAT THE FUCK
Never found out if the cops did anything about this. Sometimes worry if that kid is doing ok, he couldn't have been more then 10 though the manager cared more that they skipped out on a $60 meal and the stains on the floor then the kid.

[Anonymous No.4385317]

>>4385307
Man, fuck your manager. Fuck. I would have blocked the dad from escaping.

[Anonymous No.4385323]

>work at candy store, usually am the one to train the new workers
>supervisor decides she should try training people
>I come back to see the new hire dipping candy apples without any gloves on and candy everywhere (and guess who has to clean that shit up)
>chats with people instead of working and dipping apples (i mean full out conversations, not like chit chat or anything) and burns shit
luckily the owner saw it and got him to be a cashier instead.
this one supervisor is also so shit in that she thinks does is perfect.
>they were hiring a supervisor
>bitch supervisor trains them, they end up not knowing how to do anything and I had to show them how to do things (despite not being a supervisor because they only hired women as supervisors)
>bitch supervisor sees them needing my help and insists I don't help saying, "DON'T HELP, THEY KNOW HOW TO DO THEIR JOB" when they didn't, instead making them just totally screw up or get lucky and figure it out.
and then they pretty much made me a supervisor but without the higher pay. At that point it had gotten so shitty because I had to deal with the worst from both worlds, production and supervising so I just quit.

[Anonymous No.4385340]

>>4385317
Everyone kinda froze up because it was so unexpected and we didn't know what the fuck

[Anonymous No.4385385]

>>4382018
>http://www.youtube.com/watch?v=4Cjy4ooOqQQ
I don't know why but that scream gives me a boner.

[Anonymous No.4385401]

>>4385259
I;ve seen a Thai chef dice an onion in 20 seconds- to me that seems pretty fucking fast.

[Anonymous No.4385406]

>>4382351
10/10 would lol again

[Anonymous No.4385425]

>>4382576
Fuck

My apologies.

[Anonymous No.4385452]

>work at pizza place
>large stone ovens with wide ass doors, the ones large enough to probably lay inside of
>with such a large oven its got a heavy heavy door with very strong springs
>someone orders a pasta dish, it gets put into oven
>the oven guy opens the door, and throws a pizza in the left side of the oven
>another coworker is reaching in on far right to pull out pasta (remember the oven is real wide)
>the oven worker threw the pizza in fast without looking, kicked the door closed as he is turning back to the prep table
>guys arms get slammed into oven
>starts screaming and pulls them out
>good 5-6 inches of at least second degree burns from his elbows to his wrist
>goes to the hospital, never comes back to work

Sure its not as bad as some of these other stories, but It was especially fucked for me because I cant stand burns, my actual worst fear is dying in a fire

[Anonymous No.4385481]

>>4381389

>turn 450 degrees and moonwalk into the emergency department

[Anonymous No.4385484]

>>4381896

Can you imagine how many people he could have given food poisoning, parasites or other diseases? I thought culinary professionals were aware of microbial dangers.

[Anonymous No.4385486]

>>4382554

You're an idiot who got off lucky. Human skin and flesh is VERY susceptable to heat damage.

[Anonymous No.4385487]

>>4385385

Your edgyness is a safety hazard

[Anonymous No.4385491]

>>4382383
wait did you still not realize he was making a joke about it? he didn't explicitly say what he meant but he clearly implied it and he then went on to very clearly imply that it was a joke
You might actually want to see a doctor because this is far beyond a normal inability to understand basic sentences. Or I guess take some language courses. Your choice

[Anonymous No.4385494]

>>4383527

That's fucking disgusting and dangerous.

[Anonymous No.4385495]

>>4383891

Very pleased to have you in society. Good luck in your goals.

[Anonymous No.4385521]

>>4385307
>Father punches him in the fucking face
Lost it.
>kid starts spitting up blood and teeth
What the hell? Poor kid.

[Anonymous No.4385850]

>>4385307
He's the manager. It's his fucking job to care about the money and the mess? Why should he care about some brat who spills shit all over the place?

[Anonymous No.4385864]

>>4385850
edgy

[Anonymous No.4385882]

update on my burns if anyone gives a shit
went to the doc yesterday & got a tetnus shot & some silvadene burn cream
weirdest thing though is that after he put the burn cream on the blister doubled in size
luckily I have 2 days off starting tomorrow so hopefully it will heal a bit

[Anonymous No.4385893]

>>4385452
Dying in a fire is the most painful thing known to man. Birth comes second.

[Anonymous No.4385899]

>>4385893
>Birth comes second
nope
not even close

[Anonymous No.4385901]

>>4385864
>hurr durr I called him edgy that proves him wrong

[Anonymous No.4385904]

>>4385882
You went to the doctor for that?
Fucking pathetic, I'd fire your useless ass.

[Anonymous No.4385905]

>>4385899
the most intense possible pain centered on your genitals vs. the most intense possible pain on every fucking inch of your body. I think fire wins. Go kill yourself.

[Anonymous No.4385908]

>>4385905
giving birth is fucking nothing
deal with it womyn

[Anonymous No.4385923]

>>4385908
I never said that. Just that they need to stop acting like its completely impossible for anything to be worse so men just can't ever understand pain. THAT'S bullshit. Birth does legitimately suck.

[Anonymous No.4385931]

>>4385923
Women give birth on accident.

[Anonymous No.4385933]

>>4385904
better safe than sorry faggot
I've grown rather attached to my digits

[Anonymous No.4385951]

>>4385931
People catch on fire on accident. What's your point?

[Anonymous No.4385957]

>>4385951
the point is is that women have given birth and not realized it

light someone on fire and tell me if they notice it or not

[Anonymous No.4386082]

>>4382018
Fucking hell

[Anonymous No.4386171]

>>4385385

I think the guy who directs those videos has a bit of a fetish. There's another one where a guy throws scalding hot coffee over a woman's face and breasts.

[Anonymous No.4386187]

>>4385850

This. He called the cops and got back to doing his job: making sure nobody sliced their feet open on the broken glass all over his floor. It's the police's responsibility to find that guy from that point on. Why not just let them do their job while he does his?

It pisses me off when people say shit like "oh, my manager is so insensitive" because the guy doesn't take a day off every time something hurts his feelings.

[Anonymous No.4386430]

>>4386171
Link?

[Anonymous No.4386445]

>Be high schooler working cafeteria.
>See lady move a pan of french bread pizza.
>She drops entire pan
>She picks up pizza from floor and says "its still good"
>Drops it again
>"Guess we'll have to throw it out now"

[Anonymous No.4386455]

>eating at corner table at a restaurant
>minding my own business
>suddenly I see a waiter giving a lesbian couple and her kids shit
>he starts saying it's not natural
>he makes the lesbians and kids visibly upset
>he tells family to get the fuck out
>I'm aghast, I don't know what to do
>suddenly someone steps in and tells the waiter to stop being a faggot or some shit
>all of a sudden a camera crew comes in with a host guyand says the waiter and family were fake

wat

[Anonymous No.4386472]

>>4381375
>restaurants
Faeces?

[Anonymous No.4386485]

>>4382018

http://www.youtube.com/watch?v=dHTkzwJI9k4

This link has all of the safety videos, my personal favorite is the retail store accident.

[Anonymous No.4386534]

Inb4 faeces

[Anonymous No.4386540]

>>4386534

[Anonymous No.4386615]

>>4382551
Oh, It's easy. You grow the yeast in YPA (a type of yeast-growing medium) with a knownk NaCl concentration. When the OD is optimal, you just centrifugue your cells and wash it with some water. You then use these cells to make bread.

Scientist tend to forget that centrifugues are not everywhere.

[Anonymous No.4387765]

>>4386455
Isn't that a show?

[Anonymous No.4387936]

I work in the Walmart deli and apparently the one night this girl was trying to show someone how to clean the fryer but did it wrong. She emptied all the grease at once and it flooded the floor. Two of the people that were there said that it took two hours to clean and a huge box of absorbent shit along with two managers.

Also, I used to work at Sonic Drive in and watched someone drop a whole pile of hamburgers on the floor and use them anyway. I also watched co workers throw ice into the fryer and laugh. Tried to tell the GM but she said she does the same shit. A lot of gross shit happened man. Like pulling away the tables from the wall and finding a moldy sandwich.

[Anonymous No.4388151]

>making mashed potatoes for Thanksgiving dinner
>lost vegetable peeler, have to use small knife to cut out eyes of potatoes
>slip and slice into my thumb
>bandage up while brother takes over potatoes
>come back out and start cooking potatoes
>"You pulled the bloody part of the potato out, right?"
>"What?"
Welp. Good thing my family all has the same blood type, because my brother wasn't about to lose mashed potatoes even to a biohazard.

[Anonymous No.4388194]

>working at hotel restaurant
>waiters are either college students (me included) or beaners
>big wedding party getting served dinner
>I stack trays with reasonable number of plates on them
>beaners make jenga stacks of plates
>I express concern
>get told is not a problem
>get shit for not jenga stacking my trays
>inevitable happens
>beaner drops dozens of plates in the middle of high traffic area
>food and broken plates everywhere
>pain in the ass
>beaners keep making over stacking trays
>drop another fucking tower of food and dishes
>fucking beaners

At least the hotel's GM took my side

[Anonymous No.4388208]

>>4388151
>Good thing my family all has the same blood type

What are you implying? That somehow eating a different bloodtype is more unhealthy? Why would that be the case?

[Anonymous No.4388252]

>>4382018

[Anonymous No.4388274]

Not at my work place but a friend of a friend..
>greasy floor
>guy slips and somehow manages to shove 4 fingers down a garbage disposal
>only a thumb left on his right hand, no stumps
>sues
>$500,000 settlement
>buys a nice house
>has pretty girlfriend
>suicides

I met him a few times, he was kinda awkward and it felt weird shaking a thumb.
maybe he could not fap?

[Anonymous No.4388841]

>>4382018

[Anonymous No.4388876]

>>4382018

every
fucking
time

[Anonymous No.4388887]

>working at bar/restaurant in tourist town during off season
>slow friday night, prep cook slicing tomatoes for next day
>lazy as shit, using deli slicer to slice like a dozen tomatoes
>running her mouth and not paying attention
>slices tip of finger on blade
>holy blood fountain batman
>patch it up, tell me (dishwasher) to clean slicer
>find prep cook's chunk of skin chillin in slicer
>excuse me while I vomit

[Anonymous No.4388890]

>>4381949
>Why can't I hold all this bread?

[Anonymous No.4388894]

>>4382018
I just died

[Anonymous No.4388909]

>be beta as fuck at 'pizza express'
>be vegetarian
>order goats cheese pizza
>get given a chicken pizza
>eat it anyway as I don't want to make a fuss
>go to toilet to pee
>waiter pees at the urinal next to me
>cant pee
>he dribbles on my foot a bit
>ask for bill
>wait nearly an hour for the bill
>get charged for a desert I did not order
>leave a tip

get on my level

[Anonymous No.4388914]

>>4388909
I thought we meant 'horror stories' experienced by customers

derp

[Anonymous No.4388915]

>>4382068
Had a guy do that one.

> be working for a Hibachi restaurant.
> customer that is a typical frat brat comes in.
> smelled strongly of weed, I could smell over food cooking at the grills.
> he orders the steak, shrimp, and scallop meal.
>Extra fried rice.
> keep in mind that our three meat meals are huge, on average two servings of food. Most need to go boxes.
> he finishes before chef is even done cleaning the grill.
> most customers need at least ten minutes after the chef leaves to finish.
> he gets up and disappears, gf still at the table
> see him at front arguing with my manager
> he is demanding we make his gf and his meal (totaling almost $50) free, because he threw up all his meal.
> claims food poisoning.
> gets really aggressive for a stoned individual.
> me: what is your major
> him: pre pharmacy, but what the fuck does that have-
> me: (laughing hysterically) how the fuck did you get into college? Didn't you learn in seventh grade that it takes over 6 hours for you to feel any sort of food poisoning?
> him: uh...
> me: pay, or I won't let you leave. We already are in the phone with the cops (manager just has phone ro her ear, no one on the line.) They will be pleased to also find that joint you so cleverly hid in that cig box in your pocket. Yeah, I know these things. Learn self-control with your munchies.
> he gets his gf, pays, nopes the fuck out of there.
> his frat bros sitting at the table with him were surprisingly nice. Doubled their tips to the chef and me in embarrassment.
> I get a small base salary raise and promotion.
> pondering the thought that weed partially led to part time job betterment. Thanks for the opportunity, frat dude

[Anonymous No.4388922]

People sure are proud to go work in places they clearly don't have the intellectual level to attend.

[Anonymous No.4388927]

>>4388915

that didnt happen. does it make you feel good to lie on an internet board?

[Anonymous No.4389089]

Why is this thread filled with trolls and assholes? what the fuck is going on?

>Brother is making eggs for his qt3.14
>I'm in the kitchen as well, we're all just sort having small talk while I look for a snack
>I find something, at that moment me and him turn towards each other, him pan in hand
>Touches my arm for less than a second, 2nd degree burn
>Brother spazzes out and ends ends up breaking my mirror to impress his gf
>Hfw

[Anonymous No.4389286]

>Cooking lesson
>Friend grating carrot
>Another teacher walks in
>Staring begins
>Few minutes later he leaves
>Some blood and skin among the carrots

[Anonymous No.4389297]

>>4388909
You belong in a 'things my roommate does that bother you' thread

[Anonymous No.4389310]

>>4381375
Copycat.

[Anonymous No.4389361]

>>4382305

[Anonymous No.4389364]

When I was in high school and working the grill at ponderosa our fry guy knocked two fryers over. In the middle of the rush. Shit was everywhere. Manager went and bought some cat liter. Worked pretty well.

[Anonymous No.4389380]

>barista grinding/brewing coffee with large industrial equipment
>does not notice that the brewer is already brewing coffee
>watch in horror as she grabs the metal filter containing 200F/93C water and coffee grounds
>splashes all over her hand
>grounds in her burns
>boss wraps her hand, sends her to the ER 6 hours later
>she comes in 2 days later with a pussy, yellow blister the size of a golfball
>she accidentally slams her hand in the register and it pops
>everywhere

I almost threw up right there.
Anyway, related PSA to ruin your fucking night:
http://www.youtube.com/watch?v=noFCekWiUGE

[Anonymous No.4389395]

>mom worked in a bakery when I was young
>used to bring me in to "work" (read: eat cookie dough all day) with her
>her co-worker, a nice as fuck Italian guy named Roberto is fast-chopping spinach for spinach and cheese croissants (fucking delicious)
>I'm watching in amazement as he chops that spinach like it aint no thang
>I say "Wooowwww..." and he looks down at me, smiles
>SUDDENLY SCREAM OF AGONY
>FUCKING BLOOD EVERYWHERE
>guy chopped off the very tip of his finger

Gross.

[Anonymous No.4389412]

>>4389395
>look away for one second
>suddenly, blood every where

[Anonymous No.4389431]

>>4387936
>Sonic Drive in
Holy fuck, I know those feels. I was just a 16-year old carhopping faggot, so I don't even know much about the kitchen, but the whole operation was a general clusterfuck. White trash managing their slightly younger white trash friends. It was a blast; lots of qts working with me. But it's goddamn amazing anything actually got done.

[Anonymous No.4390007]

>>4388208
Mixing blood types is exceedingly dangerous. When ingesting it it makes not a lick of difference but certain combinations cause coagulation when mixed.

[Anonymous No.4390515]

>>4390007
All I could think at the time was, what if I was a positive and he was a negative and he cut himself with the same knife? Skin's always covered in microtears and he has a high pain tolerance, so he could have not even noticed at first. That, plus the concept of eating someone else's blood is pretty disgusting. I still fail to understand why he didn't think to at least wipe off the knife first.

[Anonymous No.4390520]

>Have a small mini-fridge built into one of the counters that nobody ever uses
>Open it one day
>Horrid fucking smell, a 5 gallon plastic tub full of what used to be potato wedges
>A whole fucking fungus ecosystem inside said tub
>Remember that I put this one dumb girl in charge of making wedges 3 weeks ago
>She denies everything and whines and squeals like a pig

I h a t e her so much

[Anonymous No.4390524]

>>4381395

Reminds me of my first dishwashing job

At a upscale place, but for some reason the manager didn't fucking speak english

Always hit the reverse button on the garbage disposal and flooded the kitchen and blamed it on me

One day I throw my apron in his face, run to the storage room and steal one of the 50lb crates of peppermints and assorted chocolates and leave

[Anonymous No.4390541]

>Fucking around with friends while preparing corndogs and funnel cakes and such for a college event
>Take a corndog out of the oven and hold it against my wrist on a dare
>3rd degree burns from a corndog

[Anonymous No.4390554]

>>4382446
>High school lunch helper
>Take used tray from one worker
>They tell me to put it in the sink in the kitchen
>I ask where
>"When you walk into the kitchen it's to the left"
>Walk in and look left
>Clean sink
>Fuck it I put it in there
>Next time I come in I get scolded because that's a prep sink and the dish sink is against the left wall
WELL FUCKING SORRY THERE ARE 10 SINKS IN HERE AND THE ONLY DIRECTION I GOT WAS "LEFT."

[Anonymous No.4390580]

>>4386455
What would you do?