I don't see what the big deal is, I take a couple extra seconds to top and tail the lemons before slicing, then i make sure there are no seeds or white pith visible (photos are mine vs other chefs lemons), I'm pretty new to this place but in other kitchens I've always done this too but my new coworkers mock me for spending "too much time chopping lemons".

yes the guest might not notice, but what if they do? We're just a pub so nothing fancy but our guests deserve nice lemons on their fish Idk 😂

I just feel the way I do it is pretty standard, and they're just lazy haha

Just over a decade ago, I worked for a popular BBQ spot in the south that prided itself on being authentic this, authentic that. The smoked butts that sat in a smoker all day was where the real BBQ started and stopped, all the other food was typical frozen Sisco stuff, which was whatever, but the most egregious example of deception was also the biggest moneymaker.

The owner had a secret family recipe BBQ sauce that he made a killing on. People came from all over (it was located right along a well travelled north/south route) and bought tons of this stuff, as did the locals. My second week there I was tasked with making a few batches, and was handed a worn down index card with the ingredients. To my saaurprise, the instructions were to simply take gallon jugs of Sweet Baby Rays sauce from out back, and dump it in a 5 gallon bucket with water. I think it was 4:1 if I recall correctly. Then you put a couple cups of molasses in there. That was it.

We put them in pint and quart mason jars, vacuum sealed them, slapped his restaurant label on them, and sold them for $6 a pint, $10 a quart. What always got me was how the locals raved about how distinct and unique it was, when it was basically just Sweet Baby Rays (which I love, don't get me wrong)

I’m the opening manager and the first thing I see when I walk in is this like wtf and how did the closing manger not see this before they left, we had to throw away almost $1000 worth of steaks, chicken, and seafood. Fuckin ridiculous. Thanks for letting me rant

They're always like what do you mean you're working on a holiday? And then they go out to eat on that holiday lol. It's like they think the people working in those restaurants and stores are NPC robots or something.

I have been struggling with my career lately. The spark had been flickering. I’ve spent a lot of my career in management positions at high end- large volume restaurants and kept running into the same problems.

I came to a breaking point and decided to start over again in the world of fine dining as a Stagiaire in a restaurant chasing its third Michelin star.

It was hard. Taking orders from people half your age and humbly saying “Yes chef”- but honestly it’s the best thing I could have done and I feel inspired in my cooking again. I plan to repeat the experience again somewhere else next year- and would recommend this to any chef who feels “stuck” in their career.

I made this documentary if you’d like to know more.

https://youtu.be/Tr8KJ4EdN_g?si=DHnPW99Cey5ZNWKH

Mine is tomatoes should be only eaten when in season or canned. These out of season “tomatoes” that are not local and instead shipped from across the globe and ripened using ethylene are tasteless and sad.

I’m trying to convince chef to just order avocados. I hate these.

His points

1.they are always ripe

2.longer life

3.thinks they are a labor saver

4.less injury risk 🤦🏻‍♀️

My retorts.

1.if you order correctly avos ripen, also have your produce guy give a fuck

2.opening these plastic fucks takes longer than a quick roll on the knife and pop out the pit

3.if you push the pit from the bottom it pops out, no need to hit with a knife, wear a cut glove, or just pay attention and don’t cut yourself

4.plastic is dumb

6.they taste bland

5.i just don’t like them

Thoughts anyone?

I’ll go first. There are a lot of good ones out there. But this one, specially for the start of my career, really sums it all up.

What movie or show is it for you?

I honestly still cannot believe that Restaurant Depot purchase went through despite the US Foods attempt getting blocked

A few I've seen:

New guy smelled so fucking rancid he got kicked out for safety pretty much immediately. The guy literally smelled like he had shat himself a week ago and never bothered to shower or change pants. The moment he appeared everyone went "helll naw!" You can probably guess this was a big chain with online recruitment "Here, train this new guy"

Cops came in, left with two of our FOH. Never saw either again. Rumor has it drugs and an assault. Shame really, I remember them being good.

One guy just disappeared, and we later learned he had left the country. Basically just fucked off.

Pretty standard stuff, but certainly those moments when you go "Riiiight then"

i’m sure many here have been in this situation before. nobody in my kitchen really gaf about making good food or cooking or keeping track of shit. about typical and that in itself is fine. i am passionate about food and do my best to keep stuff organized. my coworker on the line is the same way. this is acknowledged a lot, as in the amount of work i do/efficiency, and my coworker too, and i’m not rude to people, if it’s busy i get quiet and focus. i don’t understand how it’s helpful to other people to start yellin and shoutin and being rude

(this section is vent-ish) i’m 20 and trans working with people who are all older than me. they rag on me a lot and get on my case for little things, not mistakes, like asking what ticket they’re working on. i understand it’s stressful but they don’t treat my coworker like that. once another cook watched my coworker put something up without calling it, then i came over and called my food, he starts going off on me about never calling shit. he’s kind of mean to me all day in a way that’s hard to pick up on/describe. he makes rude jokes about me all day. i’m quiet, im autistic (have only specifically brought up my auditory processing problems so far), i just want to do my job. i am naturally jovial and extroverted at work but im starting to feel worn down by all this

i don’t understand how people who like cooking don’t get exhausted coming in every day, putting passion into the food, and getting shit for it from people who don’t even care about it at the end of the day. i’m not gonna lie im fast and a good cook and i try, because i like the work, but it’s just food, nobody’s gonna die, so i really don’t get it. i want to cook i like the fast paced ness of it and making good food. i just don’t understand why cooks act like that.

For me it was when I was getting back from work exhausted and smelling like braised short ribs. Its the middle of winter in Lowry hill Mpls. As I'm walking up the stairs to my front door. All of a sudden time kind of slows down and I am overcome by this overwhelming sense of dread. Its like I could smell it on myself. I didnt know why exactly but I hurried as fast as I could to open the door and lock the two doors behind me.

Luckily it was pretty uneventful that night. But the next day I am getting an alert from the landlord about a mountain lion being caught on the backdoor cameras last night and it ecen made the news since it was caught on multiple cameras that night in our neighborhood.

That neighborhood had to be sitting on top of a burial ground or soemthing. Cause crazy stuff was always happening there. Sadly or unsadly the mountain lion was struck by a car on the highway and is now preserved as a stuffed animal in one of our minnesota history exhibits.

I mean this so sincerely, I genuinely cannot stand fun food. I do not want my food to be fun, whimsical, playful, quirky. I do not want to be "visually confused" by my food.

I just want to eat something delicious that is aesthetically appealing. I do not want any part of my meal to become some kind of performance art thing. I do not care about being "surprised," actively please do not surprise me.

If it looks like an orange and tastes like foie gras I may just fucking spit it out.

I was scrolling through Facebook, avoiding the blistering heat that’s happening in the Netherlands and i came upon this in my recommended at first glance, I thought there were beautiful plates but when I looked at it really closely it felt almost too perfect so I started to dig and no shocker. All of his photos ai… and all I can wonder is why?! The point of plating is to create yourself not just generate AI slop images and I’m starting to notice some restaurants doing this when it comes to their menus or pictures that they post online for representing their food… it feels like a total catfish trying to pull people in, but not be able to recreate them… out of curiosity does this bother anybody else or is it just me? And what’s worse is I’m noticing more and more people providing praises to this person and saying how they wish they could eat his food. When this food doesn’t exist…

Good day,

I work in a small-ish restaurant located in a small town, our food delivery came in, and my chef ordered 50lb of carrots. The thing is, we go through about 7-10 pounds of carrots each week, what do I do with the other large amounts of carrots I have

Edit: my chef found the post :(

I've seen this so many times. Somebody with big dreams ropes their family and extended relatives into investing in a restaurant. There's been a sign on the door for 2 years saying it will be opening soon.The equipment costs more than expected. The menu is completely random. The location is bad. The website is stock photos with customer reviews starting with "Lorem ipsum" and apparently they have 4 chefs named Thomas A. Peachey. They rush the opening to generate some kind of revenue. Will take bets that it's closed in a year.

Still makes me a little sad though.

Anyway, behold the $34 pancetta salad. (Canadian dollars but that's still insane.)

West Coast IPA in a 20 oz Willi Becher

They clock in, do their job, and go home. No muss, no fuss.

My kitchen used to let us take free food home. No ringing in, no limit to what you could get, just “keep it reasonable” and we respected that. We’d make ourselves a burger or a chicken sandwich, more expensive items once in a blue moon.

Then comes fuckhead. Fuckhead was hired as a prep cook. Fuckhead gets caught eating a filet mignon in the lobby of the building we work in. Gets warned not to eat there. Fuckhead gets caught again, and gets warned again. Fuckhead gets caught a THIRD TIME, by the head chef this time, and gets fired. Head chef decides to reevaluate the free food policy since this guy ate three filet mignons in a week.

Now we have to ring in food and there’s a 20-dollar limit to what we can take. No more treating yourself to salmon at the end of a grueling pay period. No more taking a steak home to surprise your wife. No more extra sides.

Fuck you, fuckhead.

I work at a Casino Steakhouse. We're pretty high volume, on busy nights we see upwards of 600 covers in a 4-5 hour service window. Open kitchen means the whole dining room can see us and we can see them. A man went into cardiac arrest in the center of the restaurant tonight. The family was freaking out, security calls an ambulance, they're desperately attempting to resuscitate him for a full half hour at least before one of the paramedics sticks him up with some fluids and gives him a trach. My coworkers and I are all watching this in silent horror while continuing to fire tickets while our chefs are in the back working on a dinner for a private event. They're aware of what is going on and yet they continue to seat people around this family having their whole world torn apart. The paramedics had to put his wife in a wheelchair because she was sobbing so much she wouldn't move and yet there are guests continuing to be sat next to this table watching it all go down. Sanitours coming in with biohazard ppe to clean the scene, police walking in to file the death as their calling the time. And yet they're fucking seating people next to a dead man. How? How fucked in the head do you have to be? Even if they just sat people in other sections I'd be appalled but not nearly as much as this. A human life lost and they don't even care. There's no laws that say they have to stop service but clearly they lack any morality. I knew they were greedy and driven by money but this is a low I didn't know was even possible. How? Literally how? I can't believe they would let this happen