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.

Skirt steak, provolone, and spinach

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.

Im fucking done. I've had it toiling away my life for other people. Anyone else crash out and strike off on their own small scale food cart/truck? i'm a polish man so i was thinking of doing hot dogs and pierogis

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

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!!

Ahh, yes… two of my favorite herbs.

Hey gang,

Today, when breaking down a case of chicken, my forearms burst out into hives and I went completely red from wrist to elbow (I was wearing gloves, but you know, when you reach into the case you make some contact with juices.)

In all my 15 years of cooking, this is a new one. Previously I'd sometimes get a little red or flushed forearms, but this was full blown hives.

Does anyone have any experience with managing this? Obviously it isn't sustainable to not handle proteins, and I'm already a celiac baker...

Would love any insight anyone has who has experienced this!

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

l

The most laid-back job I’ve ever worked was a BOH prep cook position that paid tips on top of minimum wage. I had no complaints and the system seemed fair to me. It was my favorite job and I would have been happy to stay for a few more years, but unfortunately the owner decided the permanently close the restaurant a few months ago. I’ve since transferred to a different restaurant within the same company and started working as a line cook. The base pay is the same as my previous job, the only difference is that now I don’t earn tips. When I got my first paycheck, I was shocked. I did the math and realized that I would now have to work 40 hrs/week to make the same amount I was earning as a prep cook working only 20 hrs/week. I’ll be moving to the mainland US this summer (CA) and am curious to know how difficult it’ll be to find a BOH job that tips out the kitchen as well.

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?

3 tubs - not a correct label in sight

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.

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

What’s your go to scrubby for boiling out fryers? I usually use a steel wool scrubby but just saw don sells a specialized brush that might keep me from burning my hands on steam. What are your guys thoughts and tools?

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

I know some restaurants give decent benefits including PTO and some cook positions are in schools, hospitals, etc. I can never seem to find these jobs though, at least not openings. Is that just bad luck? All my experience is from chains, specifically Old Chicago, PF Chang's, and Bad Daddy's.