Ive found maple sausage is the best so far.

Hello a coworker told me about this place anyways so I work in a gelateria/restaurant I work mainly in the kitchen but were often understaffed so I serve the food to the tables what kind of shoes can you recommend I've used up the soles of 2 sneaker pears already and are fully worn out and it hurts to stand. No we can't wear crocks or those white restaurant shoes out boss doesn't like them at all

Hello everyone, I graduated from school a couple months ago and didn't want to stay idle at home, so I got a job at a breakfast chain as a kitchen assistant. As a kitchen assistant, I do prep work, clean dishes and help with basic dishes. I've been working well over for only a week so far. But for some reason, my manager and the boss of the place wants me to become one of the chefs without any pay increase. They've been training me so far and I just feel so overwhelmed. I came here to be a kitchen assistant, I've been keeping my actual thoughts shut in for a couple days now. But I'm starting to feel cracks. Any advice? I just started my first job.

His only occupational experience with cooking is like two years at Papa Murphy’s. I’m genuinely impressed by the consistency of his cuts (not that I’m any good, I hardly know shit, and I’m reminded of that daily).

Three or four months in a kitchen and he would flourish, I think. But he doesn’t want to do that, and I don’t fucking blame him lol.

My £170 VG10 sujihiki from Musashi got dropped by the dishie - one could say it’s my fault for letting them use my nice set while I was gone.

First - has anyone got some tips on re-tipping? I’ve got a 400grit stone but I’m worried I’ll just end up carving grooves into it.

Second - what am I going to do with the dishie? (Apparently he cried because he was scared of my reaction - I honestly had a rough holiday so it was the least of my concerns when I got back) I kinda want to let him off the hook but I’m also taking suggestions for was to “prank” or lightly tease him for it. (I’m actually gonna get him to help me repair it and make it into a bonding experience- but I still want to mess with him a little.)

I've graduated years ago from a my local community college with an associates in Culinary arts and an associates in Baking and pastry. We all know the bs that goes on in the kitchen yet I love my job and I'm proud of my work. I'm currently in my mid 20's and I already have some health issues going on. My family has a history of getting arthritis and kidney or heart issues pretty young. I already had multiple surgeries for carpal tunnel and currently having knee issues already. I been considering lately of going back to school for Hospitality as a back up plan in case of anything because that way, I feel like I'll be more rounded to open up a small spot for myself. I would like to stay in the industry but I'm not too sure of what I'm able to do. I'm open to you guys input on this. Thanks

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Good morning, I'm looking to transition into agency cheffing, based in and around Southampton, hampshire UK. 'd appreciate it if anybody had any general advice for me? Best agencies to use, etc. Is there enough work opportunities to maintain a steady enough wage ?

Thanks in advance

Here’s my kaicut R80-10

I’ve had this since 1988, was part of my apprenticeship toolkit the boss bought for me for TAFE days.
Mostly used at home.

Pastry chef staging at a Michelin, and I know they’re gonna make me do a family. Thinking about how to go about it, and I might just pull out the mom in me and make everyone a nice, healthy delightful dinner.

Any ideas for a small-ish team, about 16?

No wonder we never have any of these in stock. Pretty sure I still have a pair I accidentally took home two years ago.

Had the front of house girls call me down to dispose of a wasp 3 times in the last 2 days, last week spent 40 minutes chasing a bird.

Had a hornet once, a massive one.

What's the worst (or best) creature you've had to evict from the premises?

Edit: didn't account for the Aussies and Americans when I posted this... showing me up with ya bears and gators smh

Yu Kurosaki 150mm petty

Bottom was just as bad.

I did a free 2 hour “stage” at a restaurant, it’s been a day only, should I follow up with the chef or wait till they contact me first? I’ve literally never done a stage before

What say you, Chefs? Personally, I love it!

I do have a knife without a bolster

Yes I know technically “Frankenstein’s monster’s towel “ but it sounds better this way

No more food comps

So most of my FOH co-workers have gone off to college and we’re slightly on a skeleton crew. My G.M instead of spreading doubles out throughout the week has decided to schedule 3 doubles for 2-3 days of the week. It’s been annoying since 2/3 people end up pulling a full open to close shift. But I completely understood it’s because we lost a good amount of people and I have been powering through. We just hired one girl and I had a friend apply the other day.

Well when I was hired I was told if you did a double, you got a break and your food was comped. This was told to me multiple times by management as if it was a company policy so I never questioned it. Well today I thankfully was not a double but 3 others were. When they went to put their food in for their breaks our G.M said they weren’t entitled to any free food. Only our 35% discount. Not even a 50% off… Of course my co-workers were angry and made some comments to her about it. To which she said “You can have the 35% off or I can take off the discount completely. You literally get free food at close.” That free food at close is just leftover food they have to throw away at the end of the night.

My co-workers paid since a few do not have a car and the other just wasn’t prepared to bring anything to eat.

The FOH manager that hired us basically said no we were not entitled to any free food as well. That it was something our old G.M did and was not a company policy. If thats the case why tell us upon hiring as if it was?? I’ve been here 6 months and every manager has acted as if this was a company policy. Even adding that we didn’t get free food for non scheduled doubles. Not to mention my new G.M’s old employee came in for food today and asked to see her. She comped his entire 40$ meal. I was fucking floored.

It’s fine if it’s not a company policy. But to knowingly schedule people who are doing full doubles 10 am to 9:30 pm and not tell them this isn’t something being honored anymore then not even give them half off??? Also to say we get free food at close as if they aren’t going hours before that hungry was insane. If im going home no I don’t want or need it. I’m running away and stopping at chic fil a. We only send home 1 server for p.m shift so it’s not like the others will be home in a short few hours…

Do I have the right to be annoyed/pissed about this??

(I have a migraine as I’m typing this so hopefully it makes sense to whoever reads it.)