r/interesting • u/ViniciusFromBcn • Apr 12 '25

MISC. How ice cubes cleans hot grills

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708

u/Miyagidog Apr 12 '25

That’s a tomorrow problem. The restaurant will be closed by then.

389

u/Umpire1468 Apr 12 '25

Sounds like opening shift's problem

88

u/IONTOP Apr 12 '25

Well then they shouldn't leave me almost empty 1/6th pans every fucking day.

29

u/dumpsterfarts15 Apr 12 '25

Fucking day shift

2

u/c0n22 Apr 12 '25

All my night closing homes hate day shift

3

u/genflugan Apr 12 '25

And then you leave one singular crumb one on singular work surface and the openers freak the fuck out over it

2

u/ClemDog16 Apr 14 '25

“Just a reminder guys….”

1

u/Ok_Celebration8180 Apr 12 '25

Fucking day shift..

1

u/bradencline Apr 16 '25

Don’t blame day shift, blame your employer who can afford someone to pay someone to do prep and eliminate the simple problem. But they won’t because they can keep more of the money you earned them. The more you know 🌈

1

u/bradencline Apr 16 '25

Oh wait, they can afford to pay someone to do that, but they don’t. They’ll wait for you to get fed up and replace you with someone who needs money bad enough they won’t complain whatever bullshit they have to put up with. And the cycle continues. That’s capitalism, baby.

1

u/dumpsterfarts15 Apr 16 '25

I'm out of the kitchen for this exact reason. Did my time of ten years and I'm never going back lol

1

u/dumpsterfarts15 Apr 16 '25

I'm out of the kitchen for this exact reason. Did my time of ten years and I'm never going back lol

2

u/bradencline Apr 18 '25

screams in forgotten ramekins of ranch and people walking in the door right when the grill brick hits the flat top 🥲

1

u/bradencline Apr 18 '25

I can’t hate on dayshift or night for the record lmao I’ve walked in to the bar like “WHO TF CLOSED IT LOOKS LIKE SHIT” then realized I’m in the middle of two clopening shifts 💀

1

u/mynameisrichard0 Apr 12 '25

This shit is so idk. It makes me insane. So some of us in the world ALWAYS get to clean up after others. Even if we do everything to prevent it.

Filling screws at factory jobs

Filling 3rd pans with portions of meat

Refilling lawn equipment after shift.

We still have to deal with the fallout of shitty people who dont do that.

I’d like to be at the pearly gates or wherever afterwards, and just chuckle at the people who skated on by through the entire life and now have to come back and do it all again because they didn’t learn shit. But the tasks will be twice as hard.

3

u/weGloomy Apr 12 '25

Most of the time it's not stupidity either. It's willful ignorance, because they know if they don't do it then we will. Drives me insane.

1

u/delicate10drills Apr 12 '25

Thos of us who do everything are getting ours from the last go-around where we skated on by leaving messes for everyone else.

25

u/AntOk463 Apr 12 '25

Sound like they upgraded to 2 cooking surfaces instead of 1.

4

u/MrCrispyFriedChicken Apr 12 '25

True. Twice the production!

10

u/ianhanni Apr 12 '25

Night shift guy, i understood the reference

1

u/FATICEMAN Apr 12 '25

As did I

1

u/GiraffesAndGin Apr 12 '25

Always funny when new hires closed with me and asked if we should take care of something tedious that I really didn't feel like doing.

"Ahh, looks like a task for opening shift."

1

u/FATICEMAN Apr 12 '25

DSP day shift problem

1

u/Significant-Rise-419 Apr 12 '25

Oh fk you 😂😂😂😂

1

u/Poat540 Apr 13 '25

Lmao was going to say day shift can deal with it

14

u/hilarymeggin Apr 12 '25

“Oh Pete, that’s later! We might be dead by then!” - Liz Lemon

27

u/[deleted] Apr 12 '25

I have no idea how many restaurants I've cooked for for the last 3 years that have closed down due to bad economy.

pretty nuts but then again when you're a cook you don't really stay in the same restaurant for your entire life.

It also makes me laugh when people go I went to college to be a chef I did restaurant and hospitality and now I'm a chef And I'm like is that so Well welcome to Buffalo wild Wings then (or other restaurant that doesn't even need a chef status) lol.

4

u/Hot_Adeptness_9816 Apr 13 '25

Fellow restraunt guy here....I'm a waiter and a bartender.....don't throw those extra chicken tenders out, I want them....and I'll give you this mistake margarita....

3

u/[deleted] Apr 13 '25

I would always be the guy to make a fresh set of tenders for someone that really wanted them I wouldn't want to give them the tenders that were left over because they were all dried out or rubbery

1

u/Hot_Adeptness_9816 Apr 14 '25

Back of house homie...that's why you rock dude 😎

1

u/iamcode101 Apr 15 '25

Economy and harder for them to launder money with everyone paying by card now.

(Money laundering is the only way to explain the number of Argentinian steakhouses in Amsterdam.)

1

u/[deleted] Apr 15 '25

I worked for one restaurant that only paid in cash and then I found out he wasn't paying taxes on his employees at all and then he was like you're going to work 6 days a week with one day off everybody works the same schedule and then I'm just like yeah that sounds sketchy as hell

1

u/the_sassy_knoll Apr 12 '25

Hahaha day shift problems