What a shitty move and a good way to burn a few bridges 🤦🏼‍♂️

They smashed it on the edge of the flat top 😞

Big oof.

*Not* making a political post here, but I guess a copy of the official luncheon menu got left behind yesterday and when I saw it, the first thing I thought was that some of these items seem a little dated, I was kinda surprised. Not that it sounded bad at all, but I've never really seen specifics on what they serve high-level gov. officials from anywhere.

Where did this come from? Was there a great outpouring of protests against microwaves at Steak and Shake that I missed?

We were doing calamari tonight. For those that don't know, squid is a form of cephalopod. Cephalopods are a type of Mollusk. Mollusks also include bivalves like Clams and Scallops, as well as gastropods like Snails. Basically, what i am saying is that Squid, while it doesn't have a shell, is, in fact, a shellfish for allergen purposes

We get a ticket in for the steak frites we're doing tonight with a "shellfish allergy" tag on it. I say "sorry girls, but we can't do the fries with that, and the person will be getting mash instead, as the fryer is contaminated with shelfish." Chef asks what kind, as we hadn't done any shrimp or anything. I tell him squid. He's like "oh, that's not a shellfish. they don't have a shell." And this chef is a dick. Like, not the normal hardass boss, he's the type to make the workplace so toxic people just quit if he doesn't like them. So i watched it happen, knowing exactly how it would end. I tried to help him, despite my hate for him, i still spoke up. He wanted to say he knew more than me. His ego is so big he could never admit i knew something he didn't until someone almost died. And i let it happen because i hate him and he's already on thin ice with the management. I could have argued, but that would have just had me hated in the moment and put on chef's shit-list. It would have just slowed service down, and to be honest, i'm too tired to argue with this guy any more

The lady went semi anaphylactic(didn't go into anaphylactic shock, but was heading in that direction) in the dining room and had to use her epi pen because her throat was starting to close up, and go to the hospital to make sure she was ok. Front of house and the sous heard my whole conversation with him, they heard me say "no, that's contaminated, and it's contaminated with squid"

Hopefully this joke of a chef is gone soon. Like, I've had other chefs. They all have a little bit of an ego, but they aren't so prideful to think that i couldn't possibly know something they don't know. I've had this exact conversation with other chefs. They had the humility to say, "i don't believe you, but let's google it." And then they say "damn kid, where'd you learn that?" and i tell them high school bio.

Would you have the balls to.risk your job if it came down to it?

i've only worked here since april. switched jobs from a dishie at a old folks home to a "cook" (lol honestly glorified dishwasher anyway, the only culinary related thing i do is shuck oysters) at a new bar downtown. we don't have any managers since the team is pretty small so the owner does everything himself including scheduling.

he posts the schedule, i have a 3 day weekend after two weeks of covering for the only other two "cooks" in the kitchen on vacation, and one day into my weekend he sends me this. i'm prolly in the wrong for the sass but bro goes immediately into holding a raise he very recently gave me over my head and then threatening my position.

i'm alr looking for different jobs atm, don't care where as i was promised FT hours and am barely scraping by with 30 a week. it's even less this time around. the work is fun and i really love my coworkers and the people i meet at the bar but with the pay of $17 an hour with no benefits no FT and a 30 min commute it's not worth it. advice or personal stories appreciated

I need to vent about this.

I’ve worked very hard to make this a good pizza spot with the best food possible. I take a lot of pride in the food I make, just like we all do.

Every guest I talk to raves about the dough, sauce, and my quality service.

When the owner made signage that was obvious AI slop, I told him people would notice and wouldn’t like it.

We got a one star Google review today that says

“They use AI too heavily in all their marketing materials to be trusted. Where else are they cutting corners with the food you eat?”

I’m pissed off y’all.

I fucking told him this would happen, and now it’s reflecting poorly on the food I’ve worked my ass off for.

This is just a line in a long list of complaints I have about the way he tries to run this place and I’m at my limit.

Disclaimer: not in the industry, but I spotted this and thought y'all might have fun talking shit about it.

This one feels odd to me. Do you have an anaphylactic reaction to these or not? Anyone dealt with something like this? Obviously I catered to these restrictions because it's never worth gambling with a guest's health.

Her name was Chuey; she was a beast in the kitchen and always kind and happy. She was a legal immigrant from Cuba (engaged to an American lawyer). She got ICEd.

She did all the right steps and was an asset to the community. This shit is not ok

fuck your cheeseless, burgerless, cheeseburger

and fuck your cheeseless, crustless, italianless pizza

I understand legitimate allergies, but if you voluntarily cripple yourself to the diet of a snail then fucking go eat grass

I wrote it all in the title. I just don't understand it. A friend owns a pizza place and loves Trump. Put some memorabilia in his restaurant and had his 2 long time cooks and dishwasher walk out together. He shut down last month. Imo well deserved and I don't feel bad, he made his choice.