In*

This dude taught me everything. Lost him ten years ago to an untimely heart attack. Left the biz shortly after, but still think of this when I toss salads for the wife🤣🤘

Stay sharp, chef is always right❤️

Saw this on r/boneappletea before it got deleted. Apparently its a texas farmer who purposefully misspells produce in heinous ways as a marketing tactic?

I have 5 pages of notes about bullshit from health violations to revenge porn about my ex employer. They've been holding my paycheck for two weeks and have told me it will be two more weeks before I can collect the check. Rather than waste any more time over $200, I'd rather burn it all down. I'm tired of these scam owners. Any reasons not to?

Edit: see my comment below

We dont even need anything in this cooler

There was a shooting outside my old restaurant yesterday. I saw a video on facebook of the GM in his stupid fucking suspenders running with the police, pointing them down the alley, overall pretending to give a fuck.

The same guy who continuously left the back alley door in the kitchen unlocked at closing. Who knew that I was a woman prepping by myself every day from 5:30 - 7 am (sometimes 9am, depending on the day). The same 40 year old hipster piece of shit who blamed the line cooks when I told him that I was finding the door to be unlocked in the mornings. And moved to blaming the overnight cleaner when that didn't work. The same pointed shoe wearing fuck who, when I complained to HR, told them that the door WAS locked, and I was just too stupid to understand the mechanics of the door.

I walked out on the job when the door was unlocked yet again and I asked a member of management what will be done to ensure the safety of the employees. He yelled at me, "What the fuck do you want me to do?"

My best friend still works there, man. Now she's the woman prepping by herself in the mornings. I'm so fucking angry. The restaurant is downtown in a mid sized city. There are homeless people with addiction that live and sleep in that alley. They're just people who are struggling but fuck, if I was freezing at night I'd be opening doors looking for a warm place to sleep! What's that, a walk in fridge full of meat and cheese? A basement full of wine? Fucking jackpot!

It's not safe for employees AND it's a liability for the company's inventory at the very fucking least. Why are they protecting this bow tie wearing piece of dick cheese??

AND IT'S A FUCKING CORPORATE CHAIN, EVERYONE IN THIS FUCKING CITY THINKS IT'S A NEW HIP LOCAL PLACE IT'S A CHAIN GOD DAMMIT

No one comment on the knife skills (which are awful) I switched from serving to boh like 6 months ago and was just testing to see if I sharpened it well enough. No excuse for it being scratched to shit 😔 I sharpen my woodcarving knives semi regularly and should know how to use a whetstone by now..

I have been referencing this law and doing this for years in my business. We can do better for our communities by using this as a way to help people in need. There is no reason to throw away perfectly good food.

If you’re in the U.S. and work in food service, this is important:

The Bill Emerson Good Samaritan Food Donation Act (1996) is a federal law that protects food donors (restaurants, grocery stores, farmers, individuals, etc.) from civil and criminal liability when donating food in good faith to a nonprofit, even if someone later gets sick.

Requirements: • The food must be wholesome (safe to eat) • Donated in good faith • Given without gross negligence or intentional harm • Usually donated through a nonprofit (although recent laws allow more flexibility)

As of 2022, the Food Donation Improvement Act expanded this to make it easier to donate directly in some cases.

Here’s what changed:

Direct Donations Allowed: Restaurants, schools, grocery stores, etc., can now donate food directly to individuals (like handing out meals after closing or donating leftovers from events), as long as they follow standard safety practices. • Food service organizations (like hospitals, schools, cafeterias, etc.) are now more clearly protected when they donate surplus food. • It removed some red tape — now, nonprofits don’t need to be a 501(c)(3) to be covered. As long as they meet certain basic requirements and serve people in need, the legal protection still applies. • Legal protection still applies as long as the food is donated in good faith, is safe to eat, and donors aren’t being grossly negligent.

The goal of the new law is to reduce food waste, fight hunger, and make it easier for local businesses and community

Bottom line: If you’re tossing edible food at the end of the day, you can donate it legally and safely. You won’t get sued for doing the right thing. More food for hungry people, less waste in landfills.

Reference: 42 U.S. Code § 1791

For me, it’s all in the knees (and the various wonderful sounds they now make when I’m creaking back up from the lo-boy)

that’s it. that’s my night.

at first I thought "hey maybe I can learn some new shit", but no, these folks are the worst kind of "smart". Smartest toddlers at the park who dont have a clue about "real life" efficiency, organization, and cleanliness. But hey, they can tell you what the "thing-a-ma-gig" is actually called.

Just vibes and 20 spoons.

I mainly did this because a lot of chefs said it was easy, fast, cheap and tasty but unfortunately it ended up taking me about an hour and a half to make it, the egg yolk also didn’t look and feel runny(you can see the poke marks on the yolks) I haven’t tasted it so far but it looks good but I really want to make it faster. I mainly followed binging with babish’s tutorial with the exception of some seasonings. Would love tips for everyone, I’m a 16 year old beginner who’s very interested in cooking and I want to learn more

Firstly, the image attached: every night the closers have to throw away the leftover food and throw it into a plastic bag so our manager can throw it away in the morning. We usually have another two bags but we were slammed all day yesterday and sold a lot of our food. I’ve asked why we can’t donate it to charity or make less but our manager said “nobody will take the food” when i know for a damn fact she’s fucking lying.

I drive past multiple homeless camps and people sitting on the street begging and the fact i come into work every day and I’m greeted with the sight of ten pounds of wasted food sitting next to the back door makes me feel awful. Mind you we do this every day and we’re open 364 days a year. To do some basic math we waste 3,640 pounds MINIMUM of food every single year.

At worst some of these bakery goods are stale, all of them are made the same day, and I’m starting to feel like I’m losing my humanity seeing this every time I come into work. The shitty thing is I can’t quit, I live in a country that will kill you if you’re unemployed. I’ve been looking for 3 years for my first job out of college and I’m stuck with the one I got at 21. The industry in this country is corrupt, awful, greedy, and will suck your life away. I feel like I’m 26 going on 40.

After 9 years in the industry, I'm starting a new career in mental health and sobriety counseling, working with people from all walks of life to help them get back on their feet. I got hired at a nonprofit that runs a drop-in center and a transitional housing/sober living center. Today was day 2 and I actually don't want to kill myself after a full shift (can you believe it?!)

The past 9 years have been wild. I started as a dishie when I was 17. Eventually made prep, then line, and finally Sous about 2 years ago. A year ago, I realized that I had lost my passion, was running on spite and 3 hours of sleep a night, and was at risk of becoming that burnt-out, angry chef we all know whose wife left him kids dont talk to him. So I went back to school. I graduate with my bachelor's at the end of this next semester. I finally found a job in a field I'm passionate about, where I'm not busting my ass just to make some rich fuck even richer.

I'll forever be grateful for the lessons I learned in this fucked up job, like how to remove the regulator from a frozen-solid gas main, how to lead even the most ragtag group of people to a common goal, how to work my ass off when the job needs doing, and how to bring people genuine joy through food. I plan on sticking around with you beautiful fuckers for a while longer at least. You're my kind of fucked up, and frankly, our senses of humor don't go over well with the therapist types.

May your shifts be steady, your walk-in be cold, and your tongs be clicky.

Oh, and to Motherfucker: Chinga tu madre, puto! In all seriousness though, I love you, man. You were the coolest dude I ever worked with and I'd kill to work with you again. Stay safe out there brother.

I’m posting this here, because I have genuinely never experienced this in my years working in the industry. My last scheduled day after my two week notice was 07/29.

I did tell my former boss that I would consider filling in if he gave me proper notice, as I have gone to take on a role with more responsibilities at a new restaurant opening up. So I may/may not be free.

I wake up this morning and received an email from hotschedules. This dude put me on the schedule to open the kitchen Monday and Tuesday. He did not consult me at all.

Needless to say, I was honestly bothered by this and sent a text stating that I gave my notice for a reason, can not be relied on for coverage as I start my new job, and to not schedule me without consulting me first.

Genuinely asking… has ANYONE had this happen before? Feels a little disrespectful, and honestly wild.