>completely dead >reservation for 20 top in the middle of the day >takes forever for the tickets to come in, no rush >your station is completely crowded, but everything is set to be ready with the rest of the kitchen >4 separate tickets come in with pain in the ass bar apps that are being tried out for people who just stopped in for a quick drink and a bite to eat
Work was cancelled today because of the rain, sleet, and snow we got yesterday fucking up all the job sites. I grilled wings outside instead. The lemon pepper ones were shit, the regular BBQ ones were average at best, and the ones where I mixed a few things together were amazing. Wouldn't have thought Old Bay, Sweet Baby Ray's, and some Cholula would taste that good combined. Still not on part with the wild concoction my favorite bar puts together but I liked it.
>>7284805 let's face it man there might be 2-3 actual "chefs" that post here and the rest of us are line apes, or line apes with fancy french names that translate to "line ape". fucker's joint is still a disgrace though unless all that sysco is togo containers only, which I doubt highly, since if you get one thing from them you tend to get everything from them.
>>7284812 >doesn't do a post mop wipe to get rid of potential splatter don't tell me you don't wash n walk bro. and it's funny how you're talking like you know what you're talking about you filthy fucking pig.
>>7284809 problem is that most places that get that shit also get the rest of their shit from there, which is only acceptable if you're running a greasy spoon. there are more than two food distro services, anon.
>>7283396 I work 10-12 hours 6 days a week in a place making 9-15k easy weekdays and 20 plus on weekends. I guarantee you wouldn't make it half a shift in my kitchen. all i'm sayin is if you don't care about your product why even cook.
>>7284825 >>7284829 lol okay hoss. it's pathetic to lie on the internet, and even moreso to assume that you're hot shit while you do it. i dunno who you are trying to impress but you're an overpaid line ape. you set that menu? no? that's what i thought faggot. one of us.
>>7284835 >he thinks i'm the OP >he still thinks he knows shit middle management detected. ain't you got some styrofoam cups to order or something? why we always outta shit man quit letting that scabby FOH skank blow you in drystock and do your job
>>7283396 I work for cannalis in Seattle Pleb. > not one of you > inb4 you cry cause I make 35$ an hour to cook steaks at god mode all day. Not trying to impress just weed out the plebs that sulk and saunter around my profession with no respect.
>>7284843 >can't even link properly how should I take you seriously again? especially when you still lyin'. and even if you ain't, people in Seattle are overpaid to shit, and your city is gonna burn for it. and the plebs shall laugh and laugh.
>>7284839 You basically have a big ass bucket of rotting water in the middle of your kitchen. On top of that, you have a dirty handle in the middle of production where it's likely to be handled regularly.
Everything else listed in that post is completely trivial bullshit but this is the only thing that is likely to result in food poisoning.
I've known a lot of pro chefs from that area and I understand that you're basically supporting the entire economy over there, but you have to understand that you're a fucking cook in a kitchen. Be fucking thankful.
>>7284873 >end of service. >rag with red something >no water closet or any janitorial area at all to roll that shit over to
you see the difference between middle man and high man is the high man leaves that kind of bullshit to the middle man. the high man is there to protect the value of the company. no customer is going to give a shit about eggs in a particular container or a dirty cardboard box full of plates. This is called value. No customer gets served a greasy box of plates. They're going to care when they wake up in the middle of the night after eating there and vomiting until 5 in the morning because dirty ass floor water has dripped on their food.
I've never been around for a health inspector (kinda want to get a licence just for the power trip of being able to frighten people already on the edge with immunity).
One time my chef who was a full blown autismo skinny black guy, weird as fuck and the funniest person in the kitchen when he wasn't trying, wasn't informed that a rep from a coffee company was coming to talk to the manager about putting in an espresso machine.
So this lady in a suit shows up and starts walking around the kitchen like it's nothing, talking with the manager, and the chef goes full black ninja mode (literally making sound effects), cleaning shit up and straightening out the pantry/walk-in.
45 minutes later he found out she was just looking for a suitable place to put an espresso machine, and what model, etc.
It was his first time as chef having a health inspection and was the funniest thing I'd ever seen.
>>7284928 This is a hilarious story. Last time I dealt with a health inspector I was joking around with her and we weren't even trying, and she told us we did better than most of the spots she checked that day. She was pretty cool, honestly. Strange for an older woman; usually they are sticklers.
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