You can only post in this thread if you've worked in a kitchen.

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>>8421461
post

Why are line cooks so convinced that they're hot shit when in reality they're just depressed alcoholics with a poor paying, shitty job with shitty hours that takes over their life?

I did three years in a maximum security Pizza Hut. I'll never be the same.

>>8421461
i washed dishes and did prep in a restaurant
sucked balls, drank the entire time, got fired because i spent the entire time getting my buzz on

This, I worked at Pizza Hut. Almost got trained as a cook, but I was a dish washer/delivery driver for a year.

Ask a guy who got his dick sucked by a dishwasher anything.

Only thing off limits is asking about the gender of said dish washer.

>>8421461
>/ck/
>using a kitchen
heh

I'm majoring in Pizza Hut Studies at Cambridge with a minor in Fazoli's. I'm writing my dissertation on breadsticks. Literally writing it on breadsticks.

I have never worked in a kitchen yet I can still post in this thread.

Chrischan:1
Athist:0

>>8421492
Damn. How are you adjusting to life on the outside?

>>8421501
there are no female dishwashers, FAGGOT
you're a gay homosexual FAGGOT

>>8421461
My first job was as a dishwashwer at a mexican restaurant owned by an Italian. I lied about my age (I was only 15) because you had to be 16 to work at that time. Had to really bust ass when it got busy.

Worked my way through college at a pizza slut. It was nice because I got good enough to where the manager would leave me in charge and go fuck off somewhere. I was banging one of the waitsluts and she would keep a pitcher filled with beer in the walk in so I could keep a buzz going the whole time. Also, even when the manager was there, he didn't give a shit if we went out back and smoked a joint during breaks.

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Worked at a little Caesars for almost 6 years on and off. Some of the most fun times and some of the shittiest times were had

>>8421601
I've known 3 out of about 20 that used to work at this big club I did prep for.

>>8421501
What, you put your dick in a hose or something?

>Porting/Dishwashing/Food Prep solo in a popular seafront restaurant on a saturday night, 12 hour shift, feel like death throughout the whole thing, this is a regular occurance
>Get brought tequila, beer and really good seafood during my shift all the time

I don't know if I love or hate this job.

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>work in a movie theater diner kitchen microwaving burgers
>get fired and go work in an actual kitchen making $5 an hour more

>>8421641
How do you lie about your age when it comes to a job?

Doesn't the department of labor give a shit? Or did you work under the table?

>>8421850
Shit wasn't networked back then. You had to have a ssn, but they didn't cross reference with other departments to check ages and stuff. As long as I lied on the application, the owner was in the clear. I think he knew I had lied because I didn't even have a drivers license.

I just started work at a restaurant which doesn't have an ounce of french food on the menu, and not a single FOH/BOH member of staff is french, but everyone says Oui instead of Yes in the kitchen. This can't be normal, right? Am I in a kitchen full of role players?

Prep drone/dishwasher here.
It's alright. It's better than landscaping, for me at least.
My boss is a cool dude who gave everyone holiday bonuses.

>>8421816
Those dickgirls were pretty good.

Just a piece of advice for the youngfags here.
If you like working in a kitchen but hate the aspects of getting a homeless-tier salary and being in a stupidly intense rush all the goddamn time you should consider trades.

That is all.

>>8421953
Studying power engineering here. My work term is in 4 months. Can't wait.

>>8421917
That's retarded. Think your in in a fag kitchen

Made food in a family Italian joint long enough to get pizza arm.

My first job at 14 was as a dishwasher in a cafe (under the table, because I was underage).
I've worked every station in the kitchen, sometimes all at once, like when I was the first employee hired in a startup restaurant, and I literally did EVERYTHING, start to finish working 14-16 hour shifts. I also spent 2 years apprenticing to a chef, and another year apprenticed to a pastry chef.
Luckily, I don't work in kitchens anymore, now I'm on the other side, I write about food and teach about food, but on my own schedules.

>>8421490

Because most of them are first generation Mexican-Americans and having a well paying steady job is seen as a huge deal?

Plus you get to stay up late and sleep in?

>>8422140
>I write about food and teach about food, but on my own schedules.

>TL;DR: I'm a yelper

>>8421816
Source.

>>8422483
Rondo Duo

>>8421490
Theyre hit or miss. I have known some really chill ones and total assholes. They are way to proud of what they do though.

I work in a famous bouchon lyonnais in Lyon, France. I'm a cook.

I HAVE NEVER WORKED IN A KITCHEN AND I AM POSTING ANYWAY

ANARCHO CAPITALISM!

Just got let go last night. Feels bad man.

Gotta find another job or I starve anyone know any jobs in Austin?

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I fucking hate working in a kitchen, I really do. Just the other day, I realized I fucking hate everyone I work along with.
>everyone dropping food then picking it back up to use
>nobody being accountable for shit
>get hassled for actually keeping good track on ingredients properly labeling them instead of mindlessly slapping FRIDAY FRIDAY FRIDAY FRIDAY on everything
>cocksuckers dropping fucking food, laughing to eachother then picking it back up then proceding to make a big stink of how I cut lemons

Nothing gets me more fired up than some cunt that thinks that there IS ONLY ONE WAY TO DO SOMETHING IT'S MY WAY OR YOU'RE DOING IT WRONG STOP IT.

I've done my time. I've sworn off working for restaurants for life.
No more.

>worked graveyard shift at bakery
best job ever/decent pay

>worked the line for a while
fun/shit pay

>now working hotel
comfy as fuck/benefits

>>8421461
The one thing I remember most clearly from working as a dishwasher and then a pizza slut slinger was the layers of grease that built up on every exposed orifice and hair. I tried to wash it off with my grandmother's homemade lye soap, but that shit was tenacious. It just took the shedding of skin cells to rid myself of it.

Fry cook, standing by.

>>8423244
Do you cook McChickens???

Currently a dishwasher but my boss want me to being part-time in the kitchen. I have no experience cooking semi-high end food. Any resources to get me prepared for it?

>>8423248
No, overpriced resort burgers.

>>8423255
In your first week you'll realize it's more about copy-catting than knowing how to 'cook'

>>8422855
Please tell more stories. They sound awful.

I went to this shitty restaurant for a dishwasher job and a month later I was a sous chef with the same dish washer salary. Does this happen often?

>>8423255
I would say just bust your ass. That's really all a 'murrican kitchen is. The notion that you're serving high quality food with good prep is completely nullified when you wander over in a slow period and see the fat worthless fucks shoveling in pig trough level "food."

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>the jr sous chef keeps making fun of me
>some manlet is full of envy and keeps trying to drag me down
>single handedly emptied the vegetable chiller so it can be fixed
>unpaid overtime
>only one day off
>shift starts in 2 hours but still feel tired
>tfw

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My restaurant had some awesome specials for brunch this morning. On my side I had a biscuit with pimento cheese, a brined, breaded and deep fried pork chop, house made ham, house cured bacon (both made my me), a fried egg and then red pepper aioli. Sold this bitch for 16 dollars with a side of skillet potatoes. (which are actually deep fried but whatever)

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>>8423365
the other special was pimento cheese, garlic aioli, fries, a fried egg and deep fried country ham.

>>8423365
Christ alive that presentation is shit.

>>8423367
I'm sorry but you ran two specials that are exactly the same? Wtf

>>8423391
That was the staff demo

>>8423400
>plate of fries exactly the same as a pork explosion biscuit

>>8423367
Oh yeah, and bernaise

>>8423363

>unpaid overtime

You mean, hours you get paid for without bonus overtime pay? If you mean you work entire hours wiothout receiving any pay at all then you're a pathetic retard. Why would you ever do that?

>>8423407
Sub carb for starch, sub pork for different pork. Voila, tastes the same. Not saying it's bad food but bad menu design

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Dishwasher here.
Some things I've learned:
>Keep your stainless steel surfaces clean and dry, the cooks respect it, and later give you free scraps from the grill
>Try to get all the prep dishwork and cleaning out of the way early in your shift before the dinner rush
>My system for staying clean and relatively dry: keep a clean terry towel on one shoulder, don't be afraid to change the apron before your clothes get soaked, don't use the sprayer unless it's really necessary, let stuff actually dry if you have time
>When you have to clean dirty kitchenware fast the scrubber and brute force is best, not the sprayer
>Hit on the waitresses, esp the bored horny milfs age 30-40, sometimes they'll go for it.
>NEVER just grab a baking sheet or pan that just appeared when you weren't looking
>If it's slow don't get seen standing around, but don't disappear forever either.
>Change out the coiled stainless steel scrubber about every 2-3 shifts, they're actually expensive, but when they get worn out they shred your hands raw
>Avoid throwing liquids out in the garbage bags so they don't weigh 200 lbs at the end of the night
>On Friday/Saturdays you might want to change the trashes halfway through the night
>Never drop a sharp knife in a full sink, cooks should be cleaning their own knives anyway
>If people see that you are reliable and do a good job keep a look out for requests to do odd jobs around the property, maintenance, the lawn, etc, I even helped a cook move once.
>Don't be late, don't steal

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and every table got a almond and chocolate ganache macaroon (one per person) at the end of their meal for free.

>>8423420
Thats not how that works at all. I cant help you if you cant tell the difference between the two.

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>>8423419
>implying a commis has a say in anything

it's my first time as an actual chef, gotta survive the contract before i can go somewhere else.

>>8423428
I can't help your restaurant for cutting costs by using the same products for all your specials. Lrn2cook more than one flavor

>>8423444
Literally the only same product that was used was pimento cheese and the egg.

>>8423444
Do you seriously not know the difference between country ham, bacon, actual ham or a fucking deep fried pork chop?

>>8423448
Butthurt and boring

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>>8423451
all i know is that they're all haram.

>>8423456
Ignorant and trolling.

>>8423432

>allowing yourself to be this badly taken advantage of

Really really pathetic amigo.

>>8423432
Allowing your job to commit straight up wage theft wont get you anywhere. There are plenty of places that you can learn to cook and not be fucked with on a level like that.

Lmao what kind of faggot would want to work in a kitchen? I can barely imagine a more pathetic job.

Slaving away making food for your master customers who just shit it out a few hours later.

You're literally making shit. Shit and piss. Absolutely pathetic.

>>8423487
Meh, creative trade where you can work anywhere in the world. I'm never rushed and make $30 an hour

>>8423432

Dude imagine if you went home 2 hours early and then billed your boss for the time. He'd be fucking furious right? Well, that's how you're being treated when you work for free.

>>8423367
>>8423365
the plate of fries:
>potatoes
>aioli
>fried egg
>pimento cheese

the biscuit:
>potatoes (on the side)
>aioli
>fried egg
>pimento cheese

the other guy was right, you used way too many of the same ingredients in each dish to call them separate specials.
>inb4 garlic vs. red pepper aioli
dude, unless you're making true catalan aioli, it's fucking mayonnaise. "garlic aioli" is a redundancy anyway.

you also have deep fried pork products in both dishes, so that anon was not far off the mark in stating that they were (practically) the same.

aaaaand i just noticed you're a new tripfag, so none of this is going to penetrate your thick skull

>>8421476
changing those things took me a little to get used to, i'll blame the fact that somehow every single one of the plastic points on the pumps is broken

>>8423468
>>8423475
>>8423496
i know i know
but to me this is more like a training camp than a job, so once i finish my contract i'll at least have a resume with 2 years experience.

only 6.5months to go before i get a month vacation, then it's only 10 months after that.

>>8423510
Thank you, if I was a customer here I would be very disappointed. It's a blatantly lazy way to beef up a special menu

>>8423525
hoooly shit, how are you not addicted to speed and/or smack yet? most cooks in your shoes i know do both: adderall on the clock, tar at home.

>>8423510
I mean, the flavor profile of both were completely different. Ratios count too. Also yes garlic aioli and our red pepper aioli are two totally different sauces just with the egg yolk/olive oil base, not fucking garlic and mayo or red pepper flakes and mayo. Also, a sprinkle of deep fried COUNTRY ham vs a brine for that pork chop which is totally different than youre probably thinking, actual ham which I personally make as well as house bacon that I also personally make. Plus the the bernaise on the fries. Theyre two totally different dishes even if they share some similar properties.
>>8423525
I mean, it wasnt lazy and they were marketed as new years hang-over specials at a southern contemporary restaurant for brunch. Those are perfect specials for that kind of restaurant.

>>8423534
because he is not a little dopamine addicted hedonist

>>8423544
Ill also note that we sold the shit out of them.

>>8423525
please tell me this is fine dining

>>8423525
Dude the only way I would take that was if I was at some michelin starred or equivalent restaurant.

>>8423421
Yeah, you're definitely speaking truth. Of course I was a dishwasher when I was 15, but everything you say rings true. I never got the hang of not being caked with grease from head to toe, though, although the MILF waitresses never seemed to mind ;)

>>8423544
>>8423510
>>8423444
>>8423400
>>8423365
I feel like people are missing the point of specials.

Which is to use up ingredients you have a lot of/are about to go

Of course they're fucking similar

>>8423557
>>8423562
it's a 5 star restaurant and serves some of the most overpriced stuff in my city, so yeah.

>>8423571
That sucks man. At my place Im certainly lower on the totem pole but I still get 13/hr but then also full benefits and PTO and shit. Are you at least making more than I am?

>>8423579
it's minimum wage for me.
but it's better than nothing,my first job after graduation.

>>8423579
Lmao what a fucking dumbass

>>8423571
Ok that makes it slightly better

if nothing else thats invaluable resume shit, write your own ticket. Hopefully. Just make good use of it.

>>8421461
Was a dishwasher in a hotel kitchen for a couple months.

I don't think I'd ever what to cook professionally.

>>8423598
Holy shit, no, fuck that. If youre making minimum wage you are NOT at a good restaurant.

Do you have your own knives or are there house knives?

>>8423600
Dude thats right on par with the industry at my level AND I get benefits which is almost unheard of. How is that retarded?

>>8423620
He's a prep bitch, not a chef.

>fresh out of college
>under contract
>does the bitch work

Do the math. Either A. He owes them loan/college money from CS, B. He's in an internship with them that extended out post grad, or C. The restaraunt has an arrangement with the college to pad their 'hire out of graduation' numbers. Very common unfortunately - many colleges will make arrangements with local businesses to give their grads short term bitch jobs so they can jot them down as a successful hire statistic. They then use this statistic to sell the college as a great place to get an education to pursue a career, not realizing it was engineered. Never trust any colleges self published graduation/hire percentages.

>>8423620
>Dude thats right on par with the industry at my level AND I get benefits which is almost unheard of. How is that retarded?

Not that anon but the sad fact of the matter is for the work kitchen staff does just about anywhere, you work much harder for substantially less than almost any other job. It's really not a good career, financially speaking.

>>8421490
Its a hard as shit job where you have to keep track of multiple things at a time, work in a dangerous environment without getting injured, keep tabs on inventory, and do it fast as fuck.

And dont tell me "the customers!" It's not that fucking bad. I've worked in airline customer service, and telling someone they wont make their daughters wedding or fathers funeral because we cancelled your flight due to weather and you have no alternate way of getting there in time is a lot more difficult than hearing someone bitch that their burger was a little undercooked.

>>8423670
I don't have anything to match that but I work in a hotel and once I had to inspect a room a guest complained about (they had just checked in), look them in the eye, and apologize for the fact that apparently their sheets and mattress were soaked in fucking urine and the housekeepers had somehow missed it and I had no other rooms to give them.

At least I was able to walk them to another hotel (pay for their nights stay somewhere else)

>>8423421
Not this guy but those are all solid tips.

Another one: nut up and dont wear gloves, not only will they slow you down but if you do get burned by something out of fatigue or stupidity you wont have melted plastic in the wound.

>>8423666
What theyre doing, which what a ton of high end restaurants do to drive down the cost of labor, is hire someone without a degree so that they can teach them to cook how they want but cant command the price of someone with a degree. Its a super standard practice and its exactly what Im doing at my restaurant. This dudes place is just being unethical as shit and that also probably means its run poorly.

The times did a story on it about pastry chefs.

http://www.nytimes.com/2016/10/14/business/economy/pastry-workers-restaurant-job-training.html?_r=0
>Not that anon but the sad fact of the matter is for the work kitchen staff does just about anywhere, you work much harder for substantially less than almost any other job. It's really not a good career, financially speaking.

Yeah but I genuinely enjoy it and Im good at it. Im at an entry level position making nearly 30k a year without a degree or the associated debt of having said degree. My bills are paid, I live in a nice apartment with my girlfriend and I have a decent used car that I pay for. Im happy supper happy with all of that. So, you know, to each his own.

>>8423682
Ya, thats pretty embarrassing I would not want to due that either. Even though thats an crazy story, tourists/travelers can be the fucking worst customers around.

>>8423701
Oh i'm not saying it's a SHIT career, just as far as service industry goes, it's barely above professional cleaner. Really hard job, hard to get respect, low pay considering the stress and risks. It's great for people without education or who have a criminal record.

>>8423706
It still astounds me how stupid, childish, and self absorbed travellers are. Or the crazy shit people will do to try and scam you.

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Navyfag cook again with more tales of the damned.

>Only 4 cooks, myself included, to work during the New Year's holiday since we got Christmas leave
>We're split into two sections. So it's two people in each, with someone being in charge of their section (galley watch captain, kind of like a head chef)
>Team Alpha consists of myself and my CS3 watch captain
>Team Bravo has the worst two cooks on the ship
>A cocky 19-year-old kid that is only useful for doing paperwork and either burns or doesn't even season anything he makes. He gets an attitude with everyone and even threatened to kill our Chief for using the grill after he had just cleaned it
This is Jimmy.
>Another 19-year-old that's booksmart but can't figure out even the basics when it comes to simple shit. Always throws pasta in cold water and waits for it to boil, causing it to become gummy and fucked up
He will be known as Billy.
>We do blind turnover. Meaning the previous group does some prepwork for the other guys so their job will be easier the next day, and so that the section doing preps doesn't have to show up to work every other day
>Myself and my watch captain had this past 3 day weekend
>Jimmy and Billy left us with no preps except for desert, which was a week's worth of brownies
>They look okay, so I guess we'll just let it slide
>Lunch time comes around
>Slide a knife into the center
>Absolutely liquid save for the very top
>Fuck
>They didn't even throw it in for more than ten minutes
>My watch captain comes up to me
>"Oh fuck. What happened anon?"
>"Billy didn't check again, I'm sure."
>Watch captain looks at it
>Jams his fucking finger in most of the middle pieces
>Licks to chocolate off it
>"Yeah, fuck it. Just serve them assholes brownies anyways. Just give them the edges"
>The edges are no better
>I can't serve this shit to people in good concience, they're going to get sick
>Toss it all out instead
>Get called an insubordinate piece of shit for not obeying a direct order from a 3rd class

>>8423421
>>Never drop a sharp knife in a full sink

mfw flashbacks of cutting my finger to the bone because some subhuman tossed a knife into the mountain of dishes half-submerged in the dishwater sludge

Supermarket delis are like the most unsavory elements of normal kitchenry combined with complete masters of sloughing off responsibility because the manager is too busy with departments that actually matter to review/fire anyone.

>>8423706
We had this dude that stayed in our 1000 a night king suite for like a straight up month. He made us buy smoked salmon and canadian bacon. Fucking every single fucking morning he got a portion of smoked salmon, 3 pieces of canadian bacon and 3 eggs cooked perfectly over medium. If I over or undercooked that fucking yolk even a little he'd send that shit back. Fucking how much money do you have to have to stay in a room like that and tell a high end restaurant what theyre making for you?!

>Really hard job, hard to get respect, low pay considering the stress and risks.

Im not sure if you mean like, at the job or from other random people. But maybe because Im in a mid-sized city at probably the highest profile restaurant in town, usually when people ask where I work and I tell them, I gain instant respect. Now at work, my executive chef is extremely on point on making it a positive environment so all interactions are professional if you dont like someone and your standard kitchen abuse from top to bottom simply doesnt exist. Its nice AF. And the hard work is worth it if you enjoy it. I.E. Ive got a super sweet gig for what Im trying to accomplish for myself.

>>8423729
>>8423711

>>8423711
I also think your confusing being a chef with being a line cook at like dennys or something. Thats just you being ignorant and pretentious.

>>8423731
First time using 4chan, retarded faggot?

>>8423748
Off you go

>>>/b/

I want tripfaggots to leave

>>8423711
Airline reservation software contains a "history" of every single change made to the reservation. And agents can add their own internal remarks like "passenger has been advised (PHBA) not a legal connection flight" or "was told we would not hold the plane for their late ass"

I imagine hotel software has the same features, since its often the same software developers. There is nothing more satisfying than calling out some irate lying asshole and having solid evidence to back up they are full of shit.

Im still in the industry but I dont work with the public, we get lied to and scammed all the time.

>>8422855

Yes. IT costs a lot of money to actually follow proper food safety. It's disgusting serving food that should be thrown away.

>>8421527
Keked way too hard

>>8423718
You're surrounded by the worst underachievers of society, that sucks. I thought the military just hired civilian cooks because enlisted personnel are so inept at everything they do.

>>8423487
You sound too poor to afford good food so go about shitting on the cooks who make the food. Bitter

>>8421461
cooks are cucks

>>8421501
did this guy >>8421494 suck your balls?

being a cook sucks. Quit that shit years ago and became an electrical engineer. Much easier.

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>>8423421
>knives in the sink

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>>8423487

>>8421501
Are you my old exec chef? He was getting his dick sucked by the high school dishwasher. Then during service he used to yell about what a little faggot he was

>>8422192
>not writing paid yelp reviews for a living

>>8423365
That's such an unbalanced looking dish. You can't cut it in half. You can't fit it in your mouth you have to take it apart in order to actually eat it. Your mix of ingredients doesn't sound bad, but it's not a good way to put them all together like that on a tiny biscuit. Even putting that on a bagel instead of a biscuit would improve it a lot.

>>8423365
>pork 3 ways between bread

Learn to use different ingredients. For example, thinking of what we need to use up in my kitchen, I would have made a fried porkchop sandwich on bavarian pretzel bun with melted raclette, sturgeon fin to add some texture, and fried lamb porkbelly bacon go add some greasiness. Now that would be a good sandwich.

>>8424093
>Expecting tripfag scum to actually know anything
lol

>>8424093
this is a quality post

>>8424119
hey

>>8424123
testing the updated reply feature

>>8423365
>Sold this bitch for 16 dollars

o my god y

>>8421601
a chef at my old dish job thought i was a girl

joke's on him because i went fulltime six months later

>>8421490
>actually me right here

fuck

I'm a busser.

I'm just here because I heard there was a mistake.

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it sucks, and makes me want to kill myself

I wish i could find cheap cocaine

>>8423365
That looks fucking awful, let alone the wallet-raping price tag. Where the fuck are you that people would pay upwards of ten dollars for a hot mess on bread?

>>8424257
>replying to tripfags

>>8423421
Something to add here; make sure to clean the annoying surfaces (under sinks, behind shelves, etc) often. I like to do it at the end of my solo shifts because no one is really depending on me to be Speedy Gonzales. If you put it off forever, you will be scrubbing forever. Just clean it well once and keep it clean and you'll have an easier time of it

In my experience, most dishwashers are lazy stoners so don't expect them to do it if you aren't going to.

>>8423487
The kind of faggot who needs to pay for college and got an offer from a kitchen first. Pay is alright and the hours allow me to work another job. Eat shit leech

Does 7eleven nightshifts count? Making about 80-100 pastries and 8-20 sandwiches a night, sometimes 50+ hotdogs and a bunch of other fastfood, but that's mostly on fridays and saturdays.

>>8421461
Technically I have.

Cook here. Really want to get out of restaurants. I don't see how my old coworkers keep it up. And younger ones coming in from culinary school expecting so much more only to realize they're working with a bunch of drug addict losers.

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>>8424475
There's a lot of other ways:
If you have a degree then just throw your resume around until you get yourself something respectable.
or study on the side if you can afford it.
but the best option in my opinion is to make it to the top as a head chef or sous chef..

either way, use your rage as fuel to reach your comfy goals.

>>8422595
You just violated the NAP faggot, so I hired a McHitman™ to take you out. Enjoy motherfucker

i worked part time at a McD cooking the burgers, that's technically a kitchen job. i wish to erase those memories, i went from spongebob to squidward because of the idiots i had to work with

>>8421917

I do the same thing, its just a funny thing to do, I like to rotate my "ayes" "ouis" "yes" and "heard that".

Also I say "behind sharp/hot/cold" or "attention chaud" pretty much regardless if I have anything sharp or hot.

I've been working too long in this business and im getting kitchen crazy.(greatest job in the world though)

Yes, also have worked behind bars serving drinks and as a dishwasher

Most chefs I knew were alcoholic idiots who came into work with a hangover, they would throw an autistic fit if a booked table had one or two extra people turn up.

>>8423759
You know you can filter them, right dipshit?

>>8423544
in the aioli debate, since you claim to be making "true" "catalan" "aioli," then you don't call garlic fucking aioli. it's just called aioli. there's no egg yolks in it nor red pepper. if you're adding egg yolks, it is basically mayonnaise—just with a different acid other than vinegar or lemon juice.

i also have a hard time believing that porks and salt taste as different as you claim, leaving aside the textures. also, why would you add aioli and bearnaise sauce together? you steamroll the flavor of the tarragon (which obviously doesn't matter); you may as well use basic hollandaise.

if you work at a greasy spoon, that's fine. i'm from the south and i love waffle houses. just don't put on airs, don't claim it's "your" restaurant when in reality, you're probably a line bitch, and PLEASE don't tripfag if this is your first day, at least until you have something worthwhile to say.

>>8421490
I can one up you. I know some faggots who work for a comisary at a corporate office. They think being a caffiteria employee makes them culinary experts and have dropped lines in public like "i portion protein, i KNOW what 8 oz looks like and that isnt it" while trying to not show that they are poor as fuck and bitching about the bbq nachos they ordered.

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>>8425009
>"i portion protein, i KNOW what 8 oz looks like and that isnt it"
yeah i bet he does

>>8425036
Its tough to not walk away when someone brags about spending his day with sliced meat, a scale and sandwhich bags

>>8424715
Is yelling balls when opening a reach in common also?

>>8424809
Yeah, doesn't mean they should exist in the first place.
Faggot.

>>8423727
My life right now, deli work is fucking awful at supermarkets, going to culinary school and hopefully getting out of the hellhole soon

Any non-smokers here work in a kitchen?

All of my coworkers smoke but I quit years ago and intend to keep it that way.

Since smoking is seen as an acceptable way to get breaks away from the kitchen, I have noticed my coworkers get away with fucking around more than me.

I have started walking off to go chill in the backroom to get time to myself in lieu of smoke breaks.

>>8421490
I don't act like I'm hot shit but I enjoy my job and am smart enough to make good money on the side. Like, chances are, I have more money than you. I'm not a degenerate. The idea that the work "takes over my life" shows just how passionless your life and work must be. Enjoy your generalizations, cunt.

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how'd i do?

>>8423487
>You're literally making shit.

learn the meaning of "literally", then rethink your retarded arguments based on logical leaps, then reevaluate your presence on a forum about cooking when you apparently loathe cooking, then reevaluate your very existence.

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I've never worked in a restaurant.

>>8425411
Meat looks like it's probably cooked great and I like the shape of the presentation along with the fact that you presumably basted the steak with thyme. However I would not serve thyme as a garnish as it isn't good eating; consider a small green salad of mache or watercress or even fancier lettuces-- whatever you've got on hand.

>>8421917
It's just a traditional. Same reason why you will hear people saying "mise en place".

>>8423351
Obsessed.

>>8422192
Don't be stupid, I don't "yelp". I don't think anyone who's ever worked in a kitchen professionally would lower themselves to that degree of self loathing.

>opened breakfast today
>prep guy requested off so its just me and the other two sous to knock out bulk prep
>I make breakfast sausage
>AM sous ground up a couple shoulders for me over the weekend just to be a bro
>tells me theres some super fatty shit that the PM sous ground up and to not use that
>both decide mid-shift that sausage wasnt 911 so fuck it for today
>PM sous rolls in at like noon, starts making our toulouse sausage and immediately realizes the shit he ground up has way way too much fat
>a discussion is had
>Am sous comes to me and calls the PM sous a retard and to go hide the good shit so that he cant use it
>pm sous is cussing up a storm while he breaks down more shoulder
>am sous and i rofl

I worked in a Dennys then a Bill miller's as a busboy/dishwasher. It was awful, but I think everyone should do it for a while, it gives you perspective,like doing customer service.

I haven't read this whole thread yet, but I once got asked to be a manager of one of those arcade/restaurant places. I'd managed an Abercrombie & Fitch before, so no big deal, I imagined - count drawers, assign people to registers, approve refunds or whatever... but I got no real training.

I'm looking on my first day opening, and my checklist says I need to check the kitchen. Oil temps, cleanliness, check that product is stored correctly, etc... I only knew whatever was taught by getting my food handler card. Couldn't check on the cooks, or really figure anything out.

Luckily, this only lasted two weeks before I got promoted, but I still wonder if anyone got sick because I didn't know what I was doing. That's my only back of house experience.

>>8425272

I bum one every now and then but quit buying them. I vape but only in private because it's pretty gay.

Anyway yeah I see fuckers take so many smoke breaks and bitch if they don't get one, guess I used to do that too but it's annoying as fuck now that I stopped

>>8424567

Yeah I need to go back to school, I know I'm better than this but lazy as fuck lately. And sous/exec positions around me are impossible unless you stick around for half of your life. Hardly worth it to get my name embroidered on my coat and boss a bunch of idiots around for not much more money.

>>8424023
This. You either hand the knife to the dishwasher or clean it yourself.

>>8421601
I worked with at least 3 in the pit and my last line cook job we had an elderly brasilian woman who spoke zero english. She was actually the best DW I've ever seen.

>>8424475
You actually learn a lot of good carry over skills that you can use to sell yourself in another industry.
>Exterme work environment with an emphasis on safety around dangerous equipment.
>inventory management of perishable products
>multitasking. Most office drones think talking on the phone and typing an email is multitasking. To a cook thats keeping track of multiple orders with different cooking times all coordinated to finish a ticket roughly on time.
>teamwork and interdepartment communication and coordination if FOTH, dishpit, or the line backs up the whole system can break down fast. It's a good line cooks job to keep tabs on all of these areas to make sure that doesnt happen.
>handling stress in a faced paced environment Shit's fucking stressful. I dont have to tell you that.


There's some other ways you can bullshit your experience, but I've been out of the industry for over 10 years, and and I'm greatfull for every burn, cut, 12 hour day in a 130 degree kitchen and every time I had to fight out of the weeds.

Good Luck.

>>8426510

Huh true. What did you go on to do?

>>8426510
Oh, a few more resume bullshit skills.
>quality control-having a consistent product is critical
>attention to detail- was that a hair? special order? "I actually had this as an interview question and said something to the effect of, ya. detail is critical, I mean things like food safety and cooking temps are critical because you can make a lot of people very sick, maybe even kill somebody"
Which brings me to:
>adherence and compliance with state and federal safety standards.

I've used all of these on resumes depending on what I apply for, got a company job 11 years ago and am still there, but I still bring up my many years of cooking experience when interviewing for promotions and shit.

Take those points and learn how to BS a resume.

>>8426536
Aviation, started on the ramp (15 hour days tossing bags/loading planes in 100 degree heat) cooking helped big time there.
Then I got crosstrained, GTFO of customer service/blue collar work and became a corporate office monkey. Now I hear people complain about being mildly uncomfortable because 75 degrees is "too hot"

>>8421461
I work as a waiter in the dining room of some old person's home. No tips, ever, and they never remember what they order.

>>8426546

Nice. Don't know how I could ever transition to a job where people bitch over something like that. Anyway thanks for your input anon

>>8426646
If you enjoy cooking because its faced paced and challenging, but not personally rewarding..

You can still have those things with a better job.
goodlu/ck/

>>8428080
What?

I did prep work as a dishwasher. I only did it for a week because he wouldn't give me more than minimum wage.

>>8421461
I worked as a dishwasher in a high-end restaurant. One day we were short of wait staff and I had to wait tables.

Some lady got angry at me because I brought her order and it wasn't gluten free like she had requested. Had to bring it back to the chef so that he could remove the slice of bread on the plate.

Dishwashing is easy, having to deal with snobby customers is not.

>>8421461
I made pizzas and cheese steak sandwiches at a small place when I was a teenager.

>>8429201
Retarded and high when I wrote that. This one too!


Being a line cook develops a bunch of skills that are valuable to any company. If you want to work in a faced paced, challenging place you can do it without being in a kitchen.

If you want to be a 9-5 office drone, you can probably do that too if you sell yourself right.

>>8423365
>>8423367

I would shove that food up my ass

>>8429718
Did you use nacho cheese?

>>8430510
Wut

>>8432587
Fuck you.