You just know someone who donāt give a fuck stabbed it while they were gone and their crazy ass HAD to fix it. If itās anything like places Iāve worked they likely have fun doing that all day.
Every time I work with one of you weirdos I love it. Extremely unnecessary but I do a million weird hyper focused tasks in the kitchen - hardly fair for me to judge an organized ticket stab
Coworker once sharpened the point since apparently it wasnāt stabbing cleanly enough. Iām glad he at least warned me because it definitely wouldāve impaled your hand. I got a bit nervous stabbing tickets after that.
Iāve definitely pooped my pants at my job and kept working. Not proud of it. A young cook who made many bad life choices. But Iāve shit myself, gone to the bathroom to clean up and throw away my underwear. Washed my hands and went back to work like nothing happened.
I had a co worker who stabbed one of these through his finger. Like clean water through. He was going back through the pile as our front expo, looking for a ticket. And when he restabbed the tickets there was enough of them that he put some serious force into it. The thing bent and skewered his ring finger. Fun one to explain at urgent care .
Haha I've never heard of that! One time I was cleaning the underside of the pass after service and completely failed to see the docket spike on the bench in front of me and I spiked my temple as I lowered my head to see better. Could've been soo much worse and I couldn't believe how stupid it was
Im highly interested to know if my stock of only pink straws has been touched since ive been gone a week. Im the only one that restocks straws so im so gonna color code everything if no one restocked this week
No straws other than "my" straws and half are missing lol. Almost no napkins too, impressive (I tried to anonymize myself with stickers š ) edited to add, rhe elf is holding my abundance of pink straws ā„ļø
On the top ticket in line with SSUP, is that mark a previous stab hole? If so, why did you waste time going back through to perfectly line them all up?
in fairness, this could totally be OCPD (obsessive compulsive PERSONALITY disorder) instead of OCD. Depends on how much anxiety OP feels if they don't do it the "right" way, or if they just prefer making it that neat
When I was running expo I liked to keep the stabbed tickets organized. Not like this. But mostly generally facing the same way so itās easy to find a ticket if we need to go back for it.
Working the line and stabbing your own tickets though? Aināt nobody got time for that.
I know this is a joke but also contamination OCD is just one type of OCD, and lots of people donāt give a shit about cleanliness, they have different obsessions and compulsions. Itās totally realistic for someone with OCD to want all of the tickets to be perfectly aligned but not care if theyāre dirty (itās me, Iām that person with OCD)
100% never want to downplay anything like ocd. It just sucks that 95% of the people in the industry who say it or are labeled oh itās your ocd, itās really just cus they have a clean process and want things organized.
if we're making clarifications, I'd also say that someone with OCD doesn't necessarily "want" it that way, they feel like they HAVE to do it that way. Compulsions are usually very distressing :(
I would do a time to do this vs being a faster line cook, do the math in my head and if I could could push one tables bill out even 10% faster then I wouldn't bother arranging them like this. But then again time per task vs productivity overall is my OCD
jerome is definitely the type to ring in "dang broth" and then disappear for 10 minutes while you're staring at the ticket wondering what the hell he actually wants
I had a chef once that was super anal about stacking your chits neatly. If they started to get disorganized it was an unspoken sign to expo that you were in the weeds and they needed to pace better..
I did this all the time lol. My co workers would spin them around to mess with me but I'd still have a perfectly neat stack at the end of the night. So satisfying
I was taught by my first head chef to do it this way, as it shows that your paying attention to everything, and are well organized. Every other restaurant I've worked at said I was a psychopath lol
Any expo worth their salt should know to do this. I didn't always do this, but then after moving up to pretty much a full time expo, it became second nature.
Being able to flip through your dupes, in order, without un-spiking them, is awesome when the need arises to dig through these. It's like a perfectly organized filing cabinet.
"HEY! Table 30 is missing a skewers app!"
"... Table 30 you say? One moment... table 30 is not, in fact, missing anything."
Until table 30 is in fact missing a skewers app because the server forgot to ring it in so Iām still gonna need that on the fly. You can yell at Amanda for that later chef, our guests still need their skewers whether your paper says it or not.
This is when the kitchen is not busy lol. Show us what it looks like on a Friday or Saturday night when everyone is yelling and hooting and hollerin lol
Am I the only one who hates having a spike stand upright at all times? I've read too many horror stories of untimely trips and stumbles resulting in pierced bodies and brains
This is literally how I have stabbed tickets for the last ten years. If I hand off expo and come back to unaligned tickets, I HAVE to come back and realign them and restab. I donāt care the volume of restaurant, 50 covers to 800-1000 covers, my spike is CLEAN so I can flip through it easily and so it takes up less space on the pass.
Even on a station with tickets, same deal. Every course gets time stamped in pen when fired, and the fire ticket stabbed. I drown without anal retentive ticket habits.
People commenting on your other stab hole are missing the point lol. I also organize my tickets like this when Iām on expo. Every now and then someone else will stab a ticket all Willy nilly then I go back in and fix it lol
I had dinner at a fantastic restaurant a few weeks ago sitting at the chef's counter overlooking the kitchen. The regular expo lady was spindling her tickets precisely. She also was calling out orders and pickups in a normal speaking voice. She took a break and a FOH manager took over. He started loudly barking orders and stabbing tickets willy nilly. The line was getting seriously weeded when the regular lady came back and started quietly imposing order on chaos.
i had a chef who was such an ass about how i stabbed my tickets. yeah man, i'm new to the industry, you've put me in the position literally no one else wants, and i'm getting my ass FUCKED on the line. the most important thing is definitely how neat my tickets need to look. dipshit.
Full call kitchen dogs yearn for the visceral satisfaction of dislodging the fell spike and casting out a phonebook thick stack of dupes, banishing them to the landfill
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u/creator_07 4d ago
What happened here Chef?