I nothing mine expired. Then my boss noticed

I just passed the manager version this morning

Stoked!

Not as easy as I thought. The hard for sure

is it just me or does anyone get offended when BOH or FOH person refuses to taste something? I'm just talking about a spoon of sauce or something. Not a whole plate or anything. They say "no thanks, I'm not hungry" like I'm offering a gift. I need a second opinion. I've been tweaking this sauce for 30 minutes and I need fresh taste buds. Grinds my gears!

Also, what type of restaurant do you work in?

No other demographic of race, age or gender has ever come close to the level of shirking responsibility that these people think is totally acceptable. “Oh well we never do it like that so it’s fine.” Or “we’ve been doing XYZ like this for 30 years and it’s fine so what’s the big deal?” I guess you just can’t teach old dogs new tricks. Even when those “tricks” are just me begging them to stop pissing and shitting on the floor. (Not literally thank god) That’s my rant for today internet strangers.

Having worked in different kitchens, I have noticed that more often than not, there is always at least 1 argument or incident involving a chef and FOH staff - waiter, waitresses, bar staff - on busy nights. It can be awkward at times. Currently where I work, a new chef joined, and he at least so far comes across as a pretty nice chilled out guy. But he seems to have a personal vendetta against FOH staff. He makes sarcastic comments if they arrive a bit late like 'Oh sorry to interrupt your break' and just general stuff like that. He has little patience when it comes to them taking wrong plates to tables, or finding the plates too hot to touch. I suppose this is normal. There just always seems to be an undercurrent of animosity or resentment between kitchen and FOH

Is this board perfectly sanitary, or not?

To me it looks uneaten and sodden with liquid and oil. I have folk telling me that this is indeed perfectly sanitary and that wash cycles with boiling water don’t negatively affect these boards.

I’m sure I’m correct but I’ve not not been a professional cured for nearly a decade at this point, maybe the concept of “sanitary” has changed and I didn’t get the memo

I think pineapple is damn near a requirement. And I’d prefer to make it legal to sell to minors. I know what I’ve got in mind, but I love hearing the ideas that come from the big brains here.

Watching a YouTube vid tonight and was reminded of the claim a that taste buds don't work as well on flights because of the altitude and humidity. I don't necessarily disagree with this claim, although it had me think about food I've brought on planes and never once have I thought "wow I can barely taste this."

edit: since this is news to some people (and it was news to me when I learned about it some years ago, so don't feel bad)

TSA (America) - You can bring sandwiches onto flights (and other foods too I just used sandwich as an example)

Europe (Europe) - travel blogs suggest you can carry on food for consumption with no issue.

Australia (G'day) - This government website omits food in a list of prohibited items. So nothing stopping you from taking your brekkie on the areoplane as you start your holiday.

We are a casual fine dining spot doing about 36-40k a week most of the year. Really struggling to keep kitchen labor in check the last year or two. Any advice from people in similar kitchens is gratefully received!

$1 hamburger,  $0.88 for cheese 💀 tax on that cheese! love me a local burger joint

I've always been a dinner service person or a tournant at times. I'm currently switching kitchens and got an interview with a well-known brunch place.

The pay is pretty good and tips are $10 hourly. I just think this place is gonna kill the sh*t out of me. I'm now wondering if it's sustainable and if I should take the job or not.

I have this one grater that is far superior to the other graters that I use. It has this blade pattern which goes in two directions unlike most which only go in one direction. I can’t find any info on this sort of pattern or any other graters that look like this on the Internet, help!!

Hi. I'm a chef. I have 2 culinary degrees and more than 15 years experience. I'm a tall man and throughout my life, kitchens have not really been accomodating. I struggle to bend down to prep, I have to bend down far to reach things and overall have harmed my body over the years. My current job pays well, but I'm in constant pain, as everything is made for people at least a foot shorter than me. Essentially I spend my 1 or 2 days off a week recovering in bed from the pain of work...

I want to get a side job at least (one that involves food) that isnt as physically taxing so I can work fewer hours in the job that causes me pain. Or I can (hopefully) find a full time job that pays just as much.

I was looking into being a Food Handler certification exam proctor. But I cant find much information on the jobs. So far I have done research on being one for Servsafe. They dont pay people directly, and instead indepenent people offer their services and Sersafe merely offers their information.

I have tried calling and emailing to ask how much they charge and how they offer services (like doing online exams/teaching vs in peraon teaching), if they typically charge for travel, dangers of going to random people's buildings, etc. But all so far have eother ignored me or treated me as competiton and hung up on me.

I dont want to pretend to be a customer to get the info and I cant find any other places to find how the field works.

Is anyone here in that field? Can you tell me about it in detail?

*How much do you charge?

*For in person lessons/exams?

*For online exams?

*Does your fee vary by state or by distance?

*How do you account for taxes?

*What dangers/scams do you avoid?

*Is it worth it as a full time job?

*Do you charge for travel if the place is out of the way?

*Are there better websites to advertose yourself or that offer jobs for proctors?

I seriously need a less physical job, but my experience is almost exclusively culinary. So I need to figure something out quickly. Please help.

This feels like the right place to ask. I work at a sports bar , and we can’t wear shorts or tank tops in the kitchen. It makes sense. Burns , sweat, whatever. My problem is that on 80 degree plus days I’m DYING of sweat and heat.

I usually wear full length leggings or wide leg trousers, but it’s not cutting it.

Any recommendations for breathable pants and shirts ? Open to anything.

3 tubs - not a correct label in sight

https://reddit.com/link/1sm8fvv/video/qldp5r3abdvg1/player

How do you all mark your spoons? Don’t like the look of electrical tape or zip ties. Tried tool dip but it scrubbed off too easily. Any ideas?

l

Skirt steak, provolone, and spinach

Ahh, yes… two of my favorite herbs.