kitchen stories thread

[Anonymous No.5597495]

>there is a new dishwasher in the kitchen
>ask him for tasting spoons
>he gives me some snide, smartass remark
>i say "what the fuck did you just say to me?"
>he says "im not your errand boy"
>"you'll get me spoons when i fucking ask for them, fucker"
>goes and tells the chef what I told him
>comes back, in tears, with spoons

[Anonymous No.5597516]

>>5597495
Why did the absolute lowest tier of kitchen worker assume to not be the bitch of all else?
His parents obviously raised him to expect snowflake privileges wherever he went.

Make sure and explain to him this, don't just take it for granted, else he'll continue to be a shitter.

[Anonymous No.5597519]

>>5597516
kids
these
days

[Anonymous No.5597872]

>working with "people" making minimum wage
ugh

i hate the poors

[Anonymous No.5597877]

>chefs thinking they are top shit when all they do is cook food, a job anybody can do

>their job is so lowly that the only joy they get is hassling dishwashers

[Anonymous No.5597906]

>>5597877
hey

since this thread is shit

what's the story with /ck/ and ramen

[Anonymous No.5597912]

>>5597877

[Anonymous No.5597925]

>>5597906
hey /ck/ I'm poor. How do I make ramen taste better? x3 threads a day

[Anonymous No.5597927]

Reminder that preparing and cooking food is a job for low class plebeians.

[Anonymous No.5597932]

>>5597877
Nice bait faggot. Professional cooking breaks people, but please continue telling everyone what a great chef you are

[Anonymous No.5597933]

>>5597925
so? how DO you make it taste better?

and nothing that costs a lot of money like cheese, bvecause like i said, i'm poor.

[Anonymous No.5597935]

>>5597932
op here.

professional chef, and i'm about to leave the industry. it has almost ended my marriage and has ruined my family life. I love cooking, but not that much. Last summer of it for me.

[BUSINESS LAMB No.5597942]

>>5597925
this, for YEARS. jesus christ.

[Anonymous No.5597946]

>>5597877
>all they do is cook food
That would be a cook, not a chef.
You're not that guy that thought a master chef was the kitchen equivalent of a head nurse and not a doctor, by any chance?

[Anonymous No.5597951]

>>5597946
reminder you're still a wageslave to the restaurant owner you fucking low class piece of shit

[Anonymous No.5597960]

>>5597951
It's good to be a slave to myself. Even before I enslaved myself I was harder to replace than the average nurse or doctor.

[Anonymous No.5597966]

>>5597925
>mfw all the chefs on /ck/ are forced to eat ramen because they only make 17k a year and work 70 hours a week

[Anonymous No.5597972]

>accomplish literally nothing with your life except making food
>make amerifats even fatter than they'd normally be
>cause diabetes, heart disease, other illnesses plaguing the nation to go up
>actually think your job cooking food is admirable

[Anonymous No.5597975]

I was a chef that quit the industry. An actual chef, certified and everything. Worked at a 2 star restaraunt.

The only person in the kicthen that makes money is the owner. Everyone else works like a dog. Long hours, no weekends off, low pay, and you work all holidays and get laughed at if you want to take them off to spend time with family.

Its a pretty bullshit industry that alot of people have been suckered into over the last 10 years or so because of the food network making it look like a super glamorous amazing job.

If you plan on being a chef/cook, good luck ever owning a house.

My advice, learn how to cook, then cook for yourself and family at home.

And if you ever open a restaraunt, its probably going to fail. It it somehow become ssuccessful, be prepared to be there 24/7, because the instant you walk out the door your staff will slack off like the wage slaves they are and your food quality goes down the shitter because you arent supervising them.

[Anonymous No.5597977]

>>5597975
>An actual chef
>Worked at a 2 star restaraunt
I giggled m8

[Anonymous No.5597979]

>>5597975
Daily reminder to be a "chef" you have to actually own the restaurant.

You're just a fucking line cook.

[Anonymous No.5597985]

>>5597932
I doubt anyone on /ck/ is a 'professional' chef. Its just idiots in mom and pop obscure shitholes or chain restaurants at best and think they're pro for doing it. Now I'm not saying this in defense of any assfuck dish washer because I dont agree with how either person acted because honestly both of them are replaceable.

[Anonymous No.5597989]

>>5597977
Regardless of how true his story is the truth is that chef's do get a shitty wage unless you're famous in some regard.

[Anonymous No.5597993]

>>5597977

Are you stupid? A two-star Michelin rated restaurant is legit as fuck.

[Anonymous No.5598003]

>>5597993
>michelin
>2014
opinion disregarded

[Anonymous No.5598013]

>>5598003

Obvious troll

[Anonymous No.5598014]

>>5597985
I'm seriously amazed automation / cnc / robots don't cook more food

they assemble WAY more complex things

[Anonymous No.5598018]

>>5598013
>not knowing it's a shitty frog shill overrated piece of garbage
top kek kid

[Anonymous No.5598026]

>>5597495

>>"you'll get me spoons when i fucking ask for them, fucker"

Watch that edge bro. You might cut yourself.

[Anonymous No.5598029]

>>5597993
a 2-star michelin might as well be a pizzeria as far as quality is concerned

[Anonymous No.5598031]

>>5598026
hey now, poorfags gotta feel some semblance of power

[Anonymous No.5598064]

>>5597935
TELL ME HOW PLEASE. I want to get out, but cooking is my main marketable skill. I don't want to be poor. (Shoulda thought of that before I decided to be a cook
>>5597975
What do you do now???
>>5597979
Fuck off troll. Chef = french = chief. It's the guy who runs the kitchen, has nothing to do with ownership. Hence the term Chef/Owner. Fucking die.

[Anonymous No.5598076]

>>5598064

>What do you do now???

Got into the trades. Electrician specifically. You work less hours, way less stress, you get to drive around to different palces all the time, and you get paid an actual good wage.

[Anonymous No.5598092]

>>5598076
I fucking knew it. Good thing I'm OK with that. That stuff is hard to get into right? Kinda like cooking everyone expects you to have 2 years experience? I'm a super hard worker, but I'm not very Mr. Fix It, you know? I also thought about trying to get some HVAC shit going. Why do all my interests have to be poorfag tier.... my computer security buddy got promoted the other day. He makes over 60k a year now. We're 24. I think that's awesome money.

[Anonymous No.5598100]

>>5597977
>Fucking idiot doesn't realize that its based on a 3-star system

[Anonymous No.5598109]

>>5597975
Yeah I went into the nutritional industry after a while of working 65 hours a week being the head chef at some restaurant.
Now I make 85k a year with full benefits working a few days out of the week working at a hospital.
All I do is teach extremely basic "healthy" foods to these fat fucks who pay the hospital $1250 for a 3 month session with me.

I know its not top tier pay, but I only work like 4 days a week.

[Anonymous No.5598145]

>>5598092

>That stuff is hard to get into right? Kinda like cooking everyone expects you to have 2 years experience? I'm a super hard worker, but I'm not very Mr. Fix It, you know?

Alot of trades require that you have basic math skills and a good set of common sense. Thats about it. The rest of it all comes down to experience.

Id look into getting a student loan and taking a trades course of your choice at a college somewhere. Trades courses are pretty cheap for college courses. Usually like $8000-$15,000. That seems like alot, but if you work hard and arent a retard youll pay that back in no time once you finish the course and start working somewhere.

If you dont want to take a course, find a company thats willing to take in new guys with no experience and train them.

Theres a fuckload of trade jobs out there, dealing with all kinds of shit. Look around and see what you like.

If you can be a good cook/chef, you can be a good tradesmen. Its all basically the exact same set of skills.

>knowing how to keep your work area clean and organized
>knowing how to handle the unexpected and solve problems
>making lists of things to get done and supplies needed for a job, and then getting it done on time
>etc, etc...

[Anonymous No.5598147]

>>5598076
Do no be an electrician, with today's current economy, the 5 years of school it takes is unaffordable. Honestly, work in nd for a while on an oil rig, if you can obtain a job from a company that covers housing, or can live out a tv or something, this is the best idea

[Anonymous No.5598161]

>>5598145

Oh, forgot to mention. Look for any trade shows in your area, AND GO TO THEM. All the big companies show up, put out flyers, and advertise shit. Theres dozens of trades.

Some companies even have their own schools set up that they will send you off to learn shit for free, and even pay you to go work on job sites doing stuff as part of the course. You can sign up and hope you get accepted.

Like Finning up here in Canada. Heavy duty mechanics working on tractors and stuff. If you get accepted they'll send you off to their own school, teach you all about their vehicles, give you a free set of tools, and pay you to be there. Then when you finish you can go work for them somewhere, or even go work for another company if you want.

[Anonymous No.5598167]

>>5598147
My dad's an electrician, making >100k a year, company flies him to work and he gets to eat buffet everyday. Didn't take him five years of school, at least I don't think it did.

[Anonymous No.5598168]

>>5598147

>Do no be an electrician, with today's current economy, the 5 years of school it takes is unaffordable.

Good thing I dont live in America~

Im in Canada. I took a 10 month electrician course and got a job working with a company. Im now an apprentice and about every year or so once I get my work hours completed i go back to school to take an upgrade course thats about a month long and I get bumped up to the next level of apprenticeship. The company I work for even pays for me to go take the upgrade course.

Eventually I be a fully certified Journeyman electrician with a Red Seal.

The red seal system up here is pretty cool.

http://www.servicecanada.gc.ca/eng/goc/apprenticeship/grants/redseal.shtml

[Anonymous No.5598957]

>>5598064
>TELL ME HOW PLEASE. I want to get out, but cooking is my main marketable skill. I don't want to be poor. (Shoulda thought of that before I decided to be a cook


if there is one thing im better at than cooking, its computer shit

[Anonymous No.5598963]

>>5598167

It's 2014, if your dad is old enough to have a kid on 4chan and making $100k he's poor.

Shit I'm in my 30s scraping by on $85k and I understand that I've basically failed at life. I wouldn't dare inflict this income on a child even accounting for raises over the child's lifespan.

[Anonymous No.5598965]

>>5598963
Where do you live? 100k is pretty comfortable in the midwest.

[Anonymous No.5598967]

>>5598965

Not the midwest

[Anonymous No.5598969]

>>5598168
He's got to be somewhere else. It doesn't take that long to be an electric ion in the US. He'll they still have apprentice systems.

[Anonymous No.5598972]

>>5598965
100 is enough to live and put stuff away in 90% of America. Unless you've racked up lots of debt.

[Anonymous No.5599023]

>>5598014
because they can't put any love into it

[Anonymous No.5599032]

>>5599023
love can be created, manufactured, distilled, bottled, and then sprayed onto food as a finish.

[Anonymous No.5599191]

>>5598963
if you are scraping by on 85k you are a full on retard. Here's a tip from us poor folk - wipe your ass with toilet paper, not money

[Anonymous No.5599205]

>>5599191
>not using a bidet
it shouldn't cost more than a few thousand to install and your ass will never be cleaner.

[Anonymous No.5599220]

>>5599191

>getting baited by such obvious bait

[Anonymous No.5599230]

I starve everyday on a $15/450 month food budget.

[Anonymous No.5599233]

>>5599230
*$15 a day

[Anonymous No.5599242]

>>5599205
For a basic toilet-mounted one, $50 and a few minutes.

[Anonymous No.5599248]

>>5599230
are you eating the dollars, sir

[Anonymous No.5599255]

>>5599233
Where do you live and what do you eat? In Minnesota, I rarely hit exceed my average daily budget of $6. It's even cheaper during summer, lots of stuff gratis from my dad's gardens.

[Anonymous No.5599258]

>work in a kitchen
>all the kitchen staff gets along like bros
>the only people we bitch to are the waitstaff
>tfw making 15 y/o girl waitresses cry

[Anonymous No.5599305]

>>5598963
What do you spend your money on

[Anonymous No.5599319]

>>5598963
I'm making €30k p.a. before tax, and have a whooping €19k left to spend.
What I want to say - Fuck you.

[Anonymous No.5599332]

>>5598963
nigga you rich fuck off

[OP No.5599457]

>>5597877
That picture is awesome, but there is no way that there is 500g of "pasta" in that box.

[OP No.5599460]

>>5597933
The fucking vertical, just google it.

[Anonymous No.5599462]

>>5599457
It's a giant bird.

[Anonymous No.5599476]

>>5599230
What the fuck are you eating? If you have cereal or croissants for breakfast and sandwiches for lunch that leaves over ten dollars for dinner. Assuming you're cooking it yourself that is a fucking nice dinner.

[Anonymous No.5599850]

>>5598014
>has never seen a pizza conveyor belt oven

[Anonymous No.5599855]

>work as a dishwasher
>clean dishes

>work as a register person
>ring up orders

>work as a chef
>cook food

>work as a manager
>FUCK I HATE EVERYTHING AND EVERYONE BESIDES ME IS INCOMPETENT

[Anonymous No.5599862]

>>5599457
>not recognizing dollhouse furniture
I bet you think Barbie really has a beach house in Malibu.

[Anonymous No.5599867]

>>5598064
Learn another marketable skill, or come up with a business idea.

Eight years ago, apparently cupcake bakeries were a thing. Go figure.

[Anonymous No.5599910]

>>5599867
Dude I'm 24 years old, do you have any idea how much money it takes to open a brick and mortar establishment? Not to mention the connections and business experience of which I have none? I'd love to go back to school but that ship has sailed, I have no money. I feel like I've tripped up my entire life cause I thought I could be a chef. You think you want to do something, you think you can make a life out of it, then the ugly truth of the industry hits you in the face and you want out. I feel like my life has been turned upside down, and I have no idea what to do. Meanwhile all my friends are out of college and starting to move up and get real jobs with what I consider retarded amounts of money, leaves me feeling even worse. I'm getting lapped in the race of life and I hate it, granted I'm not running very fast ATM

[Anonymous No.5599926]

>>5599910
Everyone's expected to have made 10 billion dollar dishes 1000 times for some stupid fucking reason. Watch Top Chef for example. At this point it just takes highly successful regional chefs and half of them still have no fucking idea how to run a restaurant or cook foie gras in a toaster oven.

[Anonymous No.5599935]

>>5599910
So? In five years, are you going to be 29 and still whining and not making any money?

You're presumably living on your own. That means you can get student financial aid without having to get your parents to declare their incomes. Since you don't make much, you'll probably get some decent grants instead of having to take out loans. (You can either take out student loans for the rest, use your savings, or hit up your parents for funds.)

It's actually easier for you to go to school now, because you will get more of a discount from the schools.

When I went back to grad school a few years ago, I got 60% of my tuition as scholarship. (That was based on merit, not on financial need, but still.)

[Anonymous No.5601735]

>be working as a diswasher at a casino
>rostered to work in the main kitchen for room service
>one chef up there
>big filipino nigga
>have never seen him before
>get so fucking nervous
>i begin to wash pots and pans
"HEY DUDE, WHAT'S YOUR NAME"
>I drop the pots in the sink
"A-anon..."
"WHERE YOU FROM?"
"I'm from anonville"
"OH, COOL MAN."
>We start talking and it lasts a couple hours because I had to go to another kitchen

Cool guy

[Anonymous No.5601737]

Being a professional chef is great if you're single. If you're married, you're fucked. Same goes with restaurant owners. They never sleep.

[Anonymous No.5601960]

When i was 18 and were finishing high school, I had huge passion for cooking.
I hated studying, but I really loved to cook - I was cooking for my parents every day. I applied (or I should said my parents forced me into applying) for a university and I eventually (with huuuge luck) got accepted.
However, I had whole spring break so I secretly decided to try working in a restaurant. I wrote and e-mail to a well known "celebrity" chef in my country who owned a restaurant in a 5-star hotel (8th best rated restaurant in my country).

I didnt say that I had no previous experience in professional kitchen (I actually worked nowhere before that), I just tried showing him my passion and he eventually said yes. My first day in restaurant was coming.

When I came, I was really really shy. He made me shake hands with every cook there and told one of them to stay with me for first few moments.
First thing the cook made me do was cut portions of beef sirloin for tartare. I didnt wash my hands, just went straight for it.
Second thing I did was that I cut rolls of cheese filled with some paste for party organized by Foreign embassy of Malta. Again, I didnt wash my hands after chopping it and I didnt even wash the chopping board, nor the knife.
Ive been chopping vegetables for salad (making julliene out of carrot peels, etc.) on the same board for the rest of the day. When I chopped for example cauliflower for soup, nobody rinsed it in water.

I stayed there for 3 days but I couldnt continue after what I saw, the hygiene was FUCKING awful. I cant enjoy a meal in any restaurant now and Im glad that I was accepted for university so I wasnt forced to work there for the rest of my life.

Gah... The popularized view on cooking made by cooking shows on TV is so WRONG.

[Anonymous No.5601965]

>>5601960
>I couldnt continue after what I saw, the hygiene was FUCKING awful.
but weren't you the one practicing awful hygeine?

[Anonymous No.5601970]

>>5599230

my diet consists of a fruit smoothie for lunch and a cup of rice for dinner.

My daily food costs like 1.50$

The smoothie is free

[Anonymous No.5601971]

>>5597495

>not treating everybody equal

Goddamn, it's not that hard.

[Anonymous No.5601983]

>>5601965
Nobody gave a damn about it and I didnt want to do things that were different. Imagine an 18 year old with no work experience walking into 5 star hotel to meet a celebrity chef as known in his country as Marco Pierre is in Britain.

[Anonymous No.5601990]

>>5601983
what i meant by that is that I couldnt slow down the whole restaurant by me wanting to give his chopping board to the dishwasher. whole restaurant was in such a hurry that I only could eat after the dinner (12:00 13:30) was over and I didnt eat any breakfast at home since I had to be there at 7:00 and my bus route took 1 hour.

[Anonymous No.5602005]

>>5597877
>chefs
Judging by op's
>tells the chef what I told him
and that he asked for
>tasting spoons
I'd guess that he's a server, not a cook.
In any case, it IS pretty fucking vital for there to be communication between the servers and the dishwashers, unless you want to run out of plates in the middle of a rush or something.

[Anonymous No.5602007]

>>5601990

> nigga u srs

Welcome to restaurant life. We don't eat until after dinner service either. Work takes priority. That doesn't mean you work without cleaning your board, or your hands, or at least wearing gloves during those brief times when you're prepping a protein. That's all on you. They're pushing you and assuming you've been doing that stuff because you're a sensible human being, but really you're just letting yourself be bullied into potentially poisoning everyone. Not one single person in there is going to say 'I don't care if you just had meat on your board, cut those vegetables now'.

[Anonymous No.5602013]

>>5601983
>>5601990
Every restaurant I've been to has a dedicated meat cutting board and ones dedicated to prepared and fresh foods.

You should have asked, "Which cutting board should I use for raw meat?" It would have shown that you at least know rule #1 of food safety. You cross-contaminated the cutting boards and put everyone who ate their at risk of food poisoning. I hope you are ashamed of yourself. I wouldn't trust you as a burger flipper at mcdonalds

[Anonymous No.5602033]

>>5602007
Yes, I agree, nobody insisted me on not cleaning my hands, but nobody washed they hands either - do you wash your hands btw?

Second thing is - WHY THE FUCK DONT THEY WASH VEGETABLES? the ones that could be peeled are peeled, the rest is left unwashed - for example, I was cutting mushrooms straight from the package.

>>5602013
There were no separations between chopping boards (every board was the same colour and size). The only different one was the serving board, where food that was being served was cut (stuffed quail breasts cooked sous de vide were cut in half there, etc.)

[Anonymous No.5602039]

>>5602033
What confuses me about your story is
>first day
>being allowed to touch any meat whatsoever

[Anonymous No.5602054]

>>5602039
Well, I was just making an 80g cubed portions of meat that were blended anyways, so i kinda couldnt fuck it up

[Anonymous No.5602193]

>>5602033

I wash my hands constantly. More than any of my coworkers. They don't hassle me about it, although I do sometimes catch shit for not working fast enough on things. At the end of the day, though, shit rolls down hill and I'm not going to leave a doubt in my mind that if there's a problem with food poisoning or an allergic reaction that I didn't do my diligence - if I still get punished even if it wasn't my fault, then hey, that's the way it goes, but I'll still be able to sleep at night.

As for the vegetables thing... yeah. That shit is messed up. Mushrooms are usually okay because they're most often grown in horse manure and I'm pretty sure there aren't any diseases that are equine/human transferable, esp. if the mushrooms are being cooked. They should still be cleaned though in case they've come into contact with earth at any point in their processing, if for no reason other than lysteria, but hey. Just make sure you look out for you.

[Anonymous No.5602199]

>>5602039
Exactly,sounds like a bullshit story

[Anonymous No.5602204]

>>5597933

Take a piss in it, i heard cat piss works wonders for ramen

[Anonymous No.5602213]

>>5598963

Even if you're in a major city you can live comfortably with 85k a year. You are obviously doing it wrong if you're scraping by.

[Anonymous No.5602223]

>>5601737
>if you're married, you're fucked

exactly why im leaving. Told my wife that if I was single, I wouldn't have a single complaint about the job

[Anonymous No.5602227]

>>5601983

So you knew that you had to wash the knife/use a different cutting board? Why didn't you just do it yourself then? Were you expecting the really busy cooks to help you with really simple bullshit? So glad to see fuckers like you fail because I know i'm better than that

[Anonymous No.5602238]

>>5602193
Thank you for your replies overall.
At the end of my first post, I wanted to write this: I didnt loose my passion for cooking, I am cooking every day since that, nothing has changed on it - but, I went to one of the best restaurants in my country to find people passionate about cooking as much as I am, but all the people there took it as a "job", not as a career - do you understand me?

On the next spring break I want to go to France or Italy to actually find passionate chefs - what do you think about it?

Also, do you feet ever stop hurting?

[Anonymous No.5602240]

>>5602227
Exactly - I was busy as much as they were (honestly, I worked harder throughout the day), and I didnt see them change their cutting boards, so neither did I.

[Anonymous No.5602262]

>>5597519
FUCK THE BOOMERS THEY RUINED EVERYTHING

[Anonymous No.5602275]

>waitress has had food in the window for at least ten minutes
>doesn't respond to her pager
>go find her, tell her she has an order up
>she looks at me like I'm an idiot
>"I know? It can wait, I'm trying to check my Facebook"
>mfw she bitches about low tips

[Anonymous No.5602294]

>>5601970
enjoy that diabetes fagit

[Anonymous No.5602301]

>>5601970
Damn you need to eat more seek help.

[Anonymous No.5602361]

>>5597872

They think they're like the rest of us.

>b-but muh manual labor and humility and life skills...

[Anonymous No.5602375]

>>5602275

no way that happened. someone that negligent would have been reprimanded by a manager. and no way would a server complain about the tip to the tipper... you're lying.

[Anonymous No.5602465]

>>5602238

Yeah. There are lots of cooks like that. Doesn't matter what level you're at. Just find the one or two people who work in the kitchen who take pride in what they do and who give a shit, and learn from them. They're the ones who will be the examples, growing, trying new things, always working hard to get better. They make much better mentors than the ones who just do it for a job.

If you can afford to go abroad, great, but if not, believe me there are lots of opportunities to learn at all levels.

And no. Your feet don't stop hurting. You get used to it, though. Usually all the cuts and burns make you forget about your feet for a while. So there's that.

[Anonymous No.5602823]

>>5602465
>And no. Your feet don't stop hurting. You get used to it, though. Usually all the cuts and burns make you forget about your feet for a while. So there's that.
That's one of the benefits of drinking on the job. Usually about 1-2 hours before we close, when there's no more orders and I start cleaning my kitchen, it's whiskey time.

Owners are fine with it because I do it discreetly and never bring in bottles (which would fuck with their liquor license). Still get finished before anyone else in the restaurant, too.

[Anonymous No.5602846]

>worked in the resturant industy as a line cook/then head chef at some place for 6 years

>switched to a catering place
>mon-fri 6-2pm
>weekends off
>60,000 a year

so much fucking happier

[Anonymous No.5602849]

>>5602033
>the ones that could be peeled are peeled, the rest is left unwashed - for example, I was cutting mushrooms straight from the package.
Mushrooms aren't vegetables and if they're quality mushrooms they're generally expected to be prepared without washing.

[Anonymous No.5602855]

the high-school-esque pecking order and institutionalization of being an asshole in professional kitchens never made much sense to me.

[Anonymous No.5602856]

>>5602855

yet here you are, on 4chan

[Anonymous No.5602866]

>>5602856
yeah, well, I'm also in a STEM field where that shit doesn't fly unless you have tenure

[Anonymous No.5602883]

>>5599258
>tfw waitstaff thought i was mean
>they just didn't realize they were fucking retarded
>that 15 y/o girl deserved it
>so did that fucking old hag
now i just do prep stuff in the back, but they see me glaring when they just throw stuff at the disharea

[Anonymous No.5602884]

>>5599258
Did you fuck her cause thats all hosts and foodrunners are good for

[Anonymous No.5602899]

>be me, 20
>very light experience with restaurants, only as the lowest form of perp-bitch/ dishwasher/ "allround bitch"
>need new job because i can't stay NEETing forever
>apply at local lunchplace in industrial area (pretty good food for an industry lunchjoint) as an assistant
>i get the job, i need to get up at around 5 in the mornings because we serve breakfast and i prepare it all
>two weeks in the owner tells me im also going to help out at her "summer season" restaurant and im like "yeah sure, no biggie, when is this"
...."yeah, you'll start there next week"
>start there, im thrown in the kitchen and shown how to make the stuff, three days of handling all orders under supervision, after that im on my own pretty much
>one "today's lunch"(available 12:00-16:00) and some á la carte, we get about 250 customers on a good day

i guess the fact that she trusts me that much (maybe that she couldn't find someone better) is good but jesus fuck, the whole place is disorganised as fuck, no machines work, all other workers are even younger than me (causing problems one after the other)
and during the rush it's caos, this tuesday i was on the verge of lil'bitch tears, this is my fifth week of this

i need the money and her as a reference for future jobs, otherwise i would have been outa here a few weeks ago

[Anonymous No.5602902]

>>5602033
No small wonder the chefs assumed you had a new board if they're the same colour.
You are aware there are two sides to a board, right?
You could just simply flip that shit and use it again, ditch it in the dishwasher and grab a new one. Takes like, mere seconds.

[Anonymous No.5602922]

>not getting in to the lucrative business of hr training
1 yr masters of business with any other related degree, go to hong kong and you're on 85k a year starting
work 6 hour days, planning and preparation days can work from home, get paid to travel

[Anonymous No.5602930]

>>5602883
>tfw waitstaff thought i was mean
>they just didn't realize they were fucking retarded
There's so much truth that's applicable to any restaurant regarding the bitch-level employees it's not even funny.

I started as a bitch (delivery driver) where I now work as a cook, and I was always told "y'all fuckin' suck, fuck you" constantly. I've never been the type to have my head up my ass, so I'd always be exceedingly helpful to the people who work inside (doing small amounts of prep, making salads, running clean dishes from the dishwasher to the cook, etc...) and they hated me the least as a result of it.

Now... I fucking hate the drivers, they're so fucking worthless. All except one, he's actually trying, but that's only because he's not a snot-nosed kid, he was a manager at a restaurant for a while before they fucked him.

I have re-used the same lines that were said to me when I was a driver.

I have gone full hatred circle.

>mfw any time I talk to (read: yell at) drivers during the rush

[Anonymous No.5602935]

>>5599457

[Anonymous No.5602955]

>>5602922
85k is not enough to have to live in that overcrowded expensive chink shithole.

[Anonymous No.5602960]

>>5602922
> go to hong kong
Uhh...no

[Anonymous No.5602965]

>>5602922

> get Shanghaied

China pls go.

[Anonymous No.5603700]

>work in the restaurant of the hotel
>company doesn't really care about how much profit we make, so long as we're positive and the food is good
>probably the chillest cook job in the world

[Anonymous No.5603919]

>be waiter at super fancy restaurant
>make about 800 bucks a week in tips
>head chef doesn't even make a quarter of that
>only work for about 5 hours a day and get to go home early if there's barely any tables left by 9
>whenever a customer bitches to me about the food I pass the blame onto the chef, as I should, and the owner verbally rapes the chef into the verge of tears to the point where almost everyone in the restaurant can hear it
>laugh as the poor, undocumented fools break their backs every day to be treated like shit while I do barely anything and have money raining on me

there have been a few times when the chef tries to screw me over, but he forgets any mistake on the food is going to be taken out on him and after the owner yells at him for about half an hour he quickly gets back in line with his head down

I take great pleasure in tormenting him

[Anonymous No.5603951]

i'm a bartender and me and the chef get along like bros, we even play vidya together. But the guy is psychotic, anyone ever notice how psychotic chefs can be?

[Anonymous No.5604268]

>>5603951

Most chefs, sous chefs, line cooks, etc that i worked with were either really strange people, or dunks and crackheads to deal with the stress.

Most often they were drunks who snorted coke between split shifts to keep themselves going all day long.

[Anonymous No.5604295]

>>5597495
hopefully the dishwasher mans up and punches you in the throat

[Anonymous No.5606461]

>>5602849
>Mushrooms aren't vegetables
what the fuck are they, then, minerals?

[Anonymous No.5606474]

>>5606461
Oh man don't even get him started on this. Every time someone makes even the slightest hint that mushrooms might be a vegetable some fucker pops up and shouts THEY'RE A FUNGI AND THEREFORE ARE MORE ANIMAL THAN VEGETABLE

They're vegetables, get the fuck over yourself.

[Anonymous No.5606478]

>>5606474
>They're vegetables
theyre a vegetable in the same sense that bacteria is a vegetable which is to say not at all. Its a completely different kingdom

[Anonymous No.5606483]

>>5603919
Your head chef doesn't even make $10,000 a year? What third-world country are you in?

[Anonymous No.5606487]

>>5606478
That would mean something if it were relevant to the culinary world, but it's not, so it doesn't. The kitchen isn't a laboratory (unless you're into that weird molecular gastronomy shit)

[Anonymous No.5606526]

>>5602054
> blending tartare
> wtf

Your celebrity chef/restaurant is shit either that or youre making that shit up. Where I work id get slapped for such poor hygiene.

[Anonymous No.5607892]

>>5606487

> it's edible and not a meat, therefore it's a vegetable

America pls go.

[Anonymous No.5607909]

>>5606478
There is no vegetable kingdom.
Vegetable is not a term that appears in science. It is purely a culinary term.

That said, tomatoes are vegetables and so are mushrooms and cucumbers

[Anonymous No.5607939]

>>5607909
Advocados are fruit. So are bell peppers

[Anonymous No.5607947]

>>5603919
>super fancy restaurant

i guess different peoples have different views on what fancy means

and are you honestly retarded enough to think your head chef doesn't make that much? lets assume he JUST works 50 hours a week, he would have to be getting paid less than 4 dollars an hour

thats less than of half minimum wage in most states, just a little above half of it in the rest.

I know a lot of wait staff make more than/as much as line cooks in fairly fancy restaurants (i work in one of the best restaurants in maine), but literately 4 times as much as the head chef?

Are you actually retarded? What kind of place would higher someone that retarded. I know most waitstaff are pretty stupid (yourself included), but THAT retarded and delusional?

[Anonymous No.5609671]

>>5607939
>Advocados are fruit. So are bell peppers
And they are also vegetables

[Anonymous No.5610437]

>>5606474
I think most people would agree that a vegetable is at least a plant. Mushrooms are a different culinary group entirely.

[Anonymous No.5610442]

>>5598029

this much not knowing

[Anonymous No.5610492]

>Get job at a joint a family member owns
>He tells them to train me up to learn to manage, but doesn't work there himself as he owns many other stores to deal with
>The managers there are all 20-23, have a tight knit girly clique, only hire their friends and brothers, etc
>Instantly resent me because they think I'm going to steal somebodies job or something
>Head manager treat me like a shit and lie to my cousin about what I do, because he doesn't want me to take any higher spot on the payroll, I am the most competent worker out of any of the lazy fucks who frequently mistreat the rest of the staff, everybody hates them
>I finally get sick of it after about a year of trying to work hard and getting shit on for it, realize they all work for my cousin, who would never allow me to be fired
>Start coming to work drunk regularly, bring booze mixed in my soda bottles, take cig breaks whenever
>Still do my jobs, but only on my own accord and completely ignore any requests or orders just to be a shit
>Blast music whenever they send me in the back to work, disrupting everything
>Frequently scare them with vague threats, which they stupidly believe since they knew I had been in jail, what they didn't know is it was for minor things
>Quit the job multiple times when I felt like, only to waltz in weeks later when I felt like making a check again
>They can do nothing about it, couldn't fire me, and my family member always let me go back to work when i needed to
>When i would "quit", he'd say i got fired so I could file for unemployment anyway if I didn't have another way to make money

Yeah...that was pretty shitty, but fun for a while till I finally quit for good.

[Anonymous No.5610496]

>just now fucked up a cast iron pizza by burning it

should I just kill myself or what

[Anonymous No.5610696]

>>5610496
you're not supposed to put metal in pizza

[Anonymous No.5610771]

>>5598963
>scraping by
>on 85k a year

What kind of expensive bullshit dream did you buy into? Five kids, 6 bedrooms and a Hummer? How the hell are you struggling on 85k?

[Anonymous No.5610779]

>>5602899
Stay strong Anon. If you can keep your head above water when everything is going to shit you will eventually be recognized for it.

[Anonymous No.5610844]

>>5610771

> mfw only 2 mistresses on top of all the FoH side-pussy

[Anonymous No.5610872]

>>5601970
THANK YOU SKELETON

[Anonymous No.5610971]

>get sick with flu and cant take care of myself well
>friends retarded wife comes over to make me something to eat
>smoke alarm goes off in kitchen, i investigate
>shes outside talking on her phone
>find this

[Anonymous No.5611724]

>>5603951
Chefs pay more for life insurance than mercenaries do for a fucking reason

[Anonymous No.5611728]

>>5611724
[citation needed]

[Anonymous No.5611798]

>>5610971
Wow, did the spaghettis start burning because the too small pot got too hot?

[Anonymous No.5611816]

>Many moons ago I worked as a dishpig at a small restaurant owned by 2 old ladies
>After a year or two I started a school-based apprenticeship (school mon/tues, TAFE wednesday, school thurs/fri).
>restaurant was sold to a family who used to own a fish and chip shop.
>family CONSTANTLY arguing with each other
>restaurant goes to shit because all they knew was fish and chip shop shit
>everyone quits
>I quit
>never continued my apprenticeship
>everything turned out better than expected

[Anonymous No.5612351]

>>5597966
>17k

They make more than that, they just spend it all on alcohol because they understand what terrible people they are.

[Anonymous No.5612365]

>>5611798
man door hand hook car door

[Anonymous No.5612388]

>>5598963
gr8b8m8

[Anonymous No.5612409]

>>5610971
thank god you had the good sense to take a photo first.

[Anonymous No.5612424]

>>5609671
this

[Anonymous No.5612440]

>get out of the army after being wounded
>PTSD'd like a motherfucker, barely functioning human being
>Local veterans organization organizes an interview at a restaurant for me as a dishwasher thinking having a job will help
>Interview with chef, he's understanding an a really nice guy
>finally asks me how much I'd like to make and if I can start the next day
>I meekly say I'll work for minimum wage, and will start as soon as he wants
>He says leave the wage box empty on the employment form
>I slide the form over to him after signing, he writes something in the wage box, signs the form, and I start work
>Awesome job, working in a kitchen is right up my alley, it's like a military unit, lots of pissed off shittalking guys all rushing around to compete the mission while constantly taking the piss out of eachother
>Get so fast that they only schedule me on a three man dishpit for fri-sat night shifts (our other dishguys were of course burn-outs and ex-cons who never wanted to work at all, i'd just tell them to go fuck off by the dumpsters cause they were slowing me down anyway)
>doing extra like fetching drinks and sweeping the line, prep stuff for the line if they need it in between slinging dishes like a madcunt
>Line guys become super cool toward me
>Yelling at waitresses when they don't scrape off their plates makes me a minor hero
>Holy shit dishwashing is awesome
>get first paycheck at end of month
>"$12.00 an hour"
>Go to chef, assume it was a mistake
>"I was 101'st Airborne, no mistake, keep up the good work"
>Move up the chain until a year later I'm in whites at finish
>Ownership has a tiff with chef, they fire him, whole kitchen staff walks out
>restaurant shuts down a month later

Not even joking, being a Dishwasher was the most fun I've ever had at work. Front of the house was terrified of me, back of the house loved me, I made more money than most everyone in the kitchen, and Slinging dish is a fucking stupid easy job.

[Anonymous No.5612532]

>>5612440
That was a good story anon. What are you doing now?

[Anonymous No.5612558]

>>5612532
Bartending, actually. I got a pension from the Army, so I Bartend a few days a week as more of a hobby that pays for my other hobbies. I still every once in a while think about taking another dish job for the hell of it.

[Anonymous No.5612581]

>>5612558
Where abouts you working now just wondering location wise ive hired a few people off this board before will post stories when im done my 15hr shift

[Anonymous No.5612620]

>>5612440
>and Slinging dish is a fucking stupid easy job.
You never did anything big alone then?

[Anonymous No.5612630]

>>5612620
I've done 10k plus dinners alone. Anyone who thinks being a dishwasher is a demanding or difficult job is out of their damn mind. All you have to do is rinse, rack, push, stack, repeat. Literally a well trained monkey could run a dishpit.

>>5612581
Houston

[Anonymous No.5612636]

>>5597933
It's mostly fat; just eating butter is none so tasty as some good pinto beans or oat bakings.

[Anonymous No.5612655]

>>5612630
>10k plus dinners
What mean?

[Anonymous No.5612661]

>>5612655
Sorry, a night where we made more than $10,000+ in sales in the course of the 6-9 dinner service.

[Anonymous No.5612663]

>>5597877
>a job anybody can do

oh contraire

[Anonymous No.5612673]

>>5612661
OK.
Did you work in a la carte only or were there functions, buffets etc. hosted?

[Anonymous No.5612708]

>>5612663
>oh contraire

[Shirley !gNKqagWUwc No.5613469]

>>5597975
THIS SO MUCH THIS. If cooking is your passion, get a different job that pays better.

One of two routes for those that love cooking/food in general:

>become a chef
>end up working shitty hours, hate the idea of cooking due to having to cook for 70 hours a week, just eat takeout because lazy

Or:
>get a job in something else
>save money, cook when you get home and end up being happier

[Shirley !gNKqagWUwc No.5613497]

>>5613469
AND ANOTHER THOUGHT (replying to myself here). If you want to make money but not take a chance with getting a job, try working as a delivery driver if you're in a fairly suburban area. I always bring home about $50 on a 2-hour shift.

>tfw the customer pays you more than your actual job

[Anonymous No.5613676]

>>5613469
or you could
cater
get a job in food science
get a job in development
get a job in a bakery
become a food writer
Private Chef
Instructor

there are lots of different jobs that someone with a passion for food can do besides working in a regular kitchen.

[Anonymous No.5613799]

>>5597877
its stressful ill give them that, but theres a reason why chefs arent paid much

[Anonymous No.5613816]

>>5613676
Best is television chef

[Anonymous No.5614423]

>>5611724
Yeah, because the mercenaries can't get any fucking life insurance at all.

[Anonymous No.5614431]

>>5610771
>How the hell are you struggling on 85k?
He's probably an Amerifat. After the Obongo administration takes 90% of that to pay for welfare for illegal Mexicant immigrant drug lords and midnight basketball programs for inner city niggers, the average white American can barely afford the gas for a hoverhound.

So glad I escaped to a reasonable country.

[Anonymous No.5614434]

>>5614431
>knows nothing about taxes

[Anonymous No.5614442]

>>5597975
>work @ restaurant as a dishwasher
>$7.25 an hour
>kitchen manager makes $40k a year
>owner is pulling a cool $1.7 million a year and only ever showed up to pass out checks
Fuck restaurant owners, they're right up there with bankers as far as cheap, sleazy asswipes go

[Anonymous No.5614444]

>>5614442
this is true of almost all business owners you stupid fuck, the whole point of the business is to make money you should be glad its open so you have a job

[Anonymous No.5614447]

>>5614444
Well that was just uncalled for

[Anonymous No.5614472]

>>5614434
>knows nothing about trolls

[Anonymous No.5614501]

>>5597972
>Grandfather owned a restaurant in America
>Was proud as fuck of it and worked his ass off to keep it afloat
>Father gets it and doesn't really give a fuck
>Realize it's going to my brother and he gives even less of a fuck about it

Whatever happened to the idea of a working class hero?

[Anonymous No.5614517]

>>5598014
Honestly, it's easier to higher people with extremely high turn over rates then it is to make/maintain machinery to do so.

A good example of this is automated check out. A lot of chains in my city are starting to remove them because people steal from them like mad. So, the store hires a few less clerks, but ends up having lots of complications and theft.

If you made a machine or automated large parts of production, you'd get an inflexible staff that would probably be extremely expensive. It's easier to yell at some immigrant to take some tomatoes out of a salad than to make a machine to do it, really.

[Anonymous No.5614531]

>>5602375
>>5602375
>no way that happened. someone that negligent would have been reprimanded by a manager
Nepotism whether by virtue of wanting to fuck them or they're your friend/family member/other, also just shitty managers. It happens all the time.
>no way would a server complain about the tip to the tipper
He didn't say that.

[Anonymous No.5614586]

>get a job as a prep cook at a local franchised 'fast-casual' place
>come to orientation
>there's literally another kitchen's worth of preps and line cooks getting trained alongside me
>uhoh.png
>first day on the job
>suspicions confirmed
>manager's a moron
>prep list is the same every day with a ton of shit on it that doesn't need to be made because the night crew can't be fucked to make the list properly
>manager tells me to prep it all anyway
>literally no more room in the walk in for all these fucking celery sticks
>ask someone on the line about it, they don't have a clue
>fuck this
>during the first weekend shift (which was on father's day) they had me train someone
>I literally got done with my training period two days ago
>deal with this junk for another few weeks
>eventually get fed up and leave b/c it wasn't worth the money
>got a job in a call center for the rest of the summer and made better money doing 1/10th of the work

Moral of the story is fuck Applebee's.

[Anonymous No.5614611]

>get job at high end restaraunt at small ski resort town thats busy as fuck in the winter with skiing, and busy as fuck in the summer with mountain biking
>menu and all the other shit talks about how fresh and home made all their shit is
>seems like a legit place
>get hired
>first day on the job
>chef is some old slav guy
>kitchen staff consists of him, 2 other guys and now me
>"durr, is dinner time now, you taking out fish from freezer"
>"Which fish?"
>"Go get de Salmon in box"
>get box and open it
>frozen, pre-seasoned, pre-portioned, pre-almond crusted salmon steaks
>"uhhhh...is this what we're cooking?"
>"Yes. Go put it all tray and in oven."
>ends up getting me to cook them like 50% done and throw them into a steam table to keep them hot all fucking night long
>they have a massive tub of pre-cooked spaghetti in a plastic tub that they leave out on the line all night long so that by time it goes into the fridge at the end of the night its literally HOT
>spaghetti is also basically overcooked, and they are cooking it more to serve it to people
>they pull that huge fucking tub out 3 nights in a row and on the 3rd day its smelling kinda sour and they still use it
>chef and other guys obviously dont give a single fuck

>4th day I come into work in casual clothes and talk with the owner and tell him Im quitting right now and heres why

[Anonymous No.5614643]

>come in for interview at hotel looking for some cooks
>owner talks with me and spills the beans that hes actually looking for a kitchen manage/chef and my resume and references look really good
>asks if Id be interested in running his kitchen
>thinking to myself holy shit Ive hit the jackpot
>tell him Id want to work a few nights to see what their deal is and how they operate because Im not agreeing to anything without seeing what Im dealing with first hand
>right during the interview a server comes over and tells the owner that she needs to borrow $50.
>"I just need $50. Dont ask why. Ill pay you back"
>he looks up and tells her hes right in the middle of an interview
>she asks him again for the money and he peels $50 out of his wallet for her and she leaves
>jesus fuck this is already a bad sign
>start working that night
>can already tell the main cook, or whatever he is, is high as fuck on coke
>"wheres our dishwasher?"
>"oh we dont have one. We wash all our own stuff."
>what the fucking fuck
>waitresses are loud as fuck and curse like sailors
>so fucking loud that people out eating in the dinning room can hear them cursing in the kitchen
>head cook dude also curses back at them
>get room service call for some deserts
>prepare shitty premade desserts that are just thawed out cheese cakes with whipped cream
>put them all on cart with nice shiny polished steel covers
>get server guy who handles room service to take them up to room
>he takes them
>get call straight to the kitchen 20 minutes later from guy at the front of the house asking where the fuck the room service desserts are
>tell him I sent them out 20 fucking minutes ago with the room service guy
>they find room service guy sleeping/passed out on a bench out behind the building with the room service cart in the hallway with the cakes still on it
>oh boy, another fucking drug addict
>food we cook all night fucking sucks, fridge is a total mess, nothings covered or labled or dated

~CONTINUED~

[Anonymous No.5614667]

>>5614643

~CONTINUED~

>even though the food fucking sucks and head cook guy can barely cook service is actually pretty busy
>waitress Ive never seen comes down asking where some snack platters are for a reception
>main cook guy is like "oh yeah, hahaha I forgot about those......"
>he just keeps cooking and ignores the waitress chick while she stands there with her hands out staring at him
>I step in and ask what she needs
>put together some cheese, fruit, veggy and meat trays for her and she takes them up to the reception going on in a separate dining hall
>end of the night and we are closing up the kitchen
>main cook guy doesnt clean fucking anything and just shoves everything into the fridge and starts leaving
>Im like "Whoah dude what the fuck, this place is a mess. We need prep lists done for the morning guys, and theres a huge fucking pile of dishes and pans in the sink."
>he just shrugs and goes "hahaha, the morning guys take care of it all, dont worry man." and walks out the door
>talk with owner
>tell him he basically needs to close down for a week, fire almost everyone currently working there, gut his fridges and freezers, order in fresh goods, hire new staff, and let rework the menu so that it keeps the same dishes but I change the recipes because the current ones are bland as fuck
>"Im sorry I just cant do that! Thats way too much! I just need somebody who can keep track of everything and keep it organized!"
>tell him im not taking the job then
>leave

And that was 5 years ago! Now Im a heavy duty mechanic!

[Anonymous No.5614682]

>>5603919
>laugh as the poor, undocumented fools break their backs every day to be treated like shit while I do barely anything and have money raining on me

Malditos meseros

[Anonymous No.5614741]

>>5602193
>I'm pretty sure there aren't any diseases that are equine/human transferable

Rabies?
Brucellosis?
Anthrax?
MRSA?

[Anonymous No.5614750]

>>5603919
good so then there won't be a problem if I don't tip, especially mega cunts like you.

[Anonymous No.5614751]

>>5597960
>Chef harder to replace than a nurse or doctor
>Being this delusional

[Anonymous No.5614770]

>>5614751
Good honest chefs who don't drink too much are hard to find.

[Anonymous No.5614787]

>>5597975
>My advice, learn how to cook, then cook for yourself and family at home

agree 100%. Cooking is an amazing hobby, but a shit-tier profession.

[Anonymous No.5614849]

>>5604295
this, he should've manned the fuck up and decked you and your faggot chef lol

[Anonymous No.5614987]

>>5614431
>tfw legal 3rd generation Mexican
>tfw goverment doesn't give me any money at all
thanks obama

[the fggt No.5614989]

>>5612558
I fucking hated the bartenders that I worked with. I was a short order cook at a bowling ally when I was 16.
>We had to do their dishes
>they went home early and we had to sweep/mop up the bar
>When there was a huge party that booked up the whole bowling ally they each (3) made over $700 and bitched when our manager told them that they should split with us because we all together had a grand total of $9
>They would steal our cards and ring in orders then tell us it was something more expensive, this is why I was fired.
>They over poured and tried to say that they thought it was the underage workers stealing bottles of booze
>They bitched when they didn't get a tip for pouring a pitcher.
I can not stand bartenders and do not see a reason for them to get tips if they at least get minimum wage.

[Anonymous No.5614992]

>>5614442
Why don't you become a restaurant owner yourself? Not all successful business owners were born into money, and many people fail, even if they are.

[Anonymous No.5614995]

>>5614442
>restaurant goes belly up
>owner becomes poorest person on earth, life messed up for a good while
>you get fired and get another restaurant job within a few months

Gee I wonder why they get paid more

[Anonymous No.5614998]

>>5614611
pussy

[Anonymous No.5615002]

>>5614667
cool story bro