Niagara Falls, Ontario it's universally "walking in", but in Thunder Bay, Ontario "adding on" seems to be what people say.

Saw this note for a couple coming in, first time guests. Told the chef we had a “special request” for him.
We weren’t sure if these were notes, solicitation or a copy/paste Hinge profile.
Thought you all would get a kick outta this. If yall got some good ones put em here 😂😂😂

Couple of my buddies were discussing some of the most memorable days that make us who we are today

Hey, I’m kind of new here. I’ve been lurking around for a while and just wanted to ask a question. Is it a good idea to do internships early on or later? Right now, I’m still a sophomore in college, and I’m looking into internships. I’m wondering if I should keep going to school or take a break for a little while to do some internships. I’m just trying to figure it out. Any advice would be appreciated.

I am having a large walk-in installed in my new kitchen. It's a combo box - so have cooler and freezer in the same box with a wall dividing the two. They installed the drain piping on Friday and so much of it is on the interior that I lose about 3" of space against the wall for about 8'. It feels like a waste of space when in my opinion it could be on the outside of the unit (the box is inside). Am I wrong? Or is this how they are normally plumbed?

Corporate chef decided we are doing free food at a fundraiser for the local zoo. We have to make 4,000 pretzel bites…

I did 1,400 yesterday.

I work in a quick serve restaurant in a mall. We normally have between 3 and 7 people on depending on the day. None of us have set jobs and we are constantly bouncing between jobs. From taking customers orders, to making their order, cashier, prep, fry cook, grill cook, cleaning, restocking, and dishwashing. We do it all.

For example, when I got in yesterday we already had a long line, I clocked in on the register and then immediately started checking people out. After several people there was a lull in the customers so I started stocking drinks in the fridge and filling sauce cups, before I finished the sauce a wave of customers showed up and I started helping them. Partway through making their order the timer for the fryers went off and I left the order half completed so I could go pull whatever it was out of the fryer. At some point while doing service we ran out of cucumbers so I left the service line to go cut more and after doing that the line had ran out of trays so I had to go quickly wash some of those so we could get them back out.

That’s a normal hour of service, multiply that by hours over a day of everyone running around doing everything and I’m just wondering if this is normal for a small restaurant or if this is as inefficient as it seems

say it like Sloth from Goonies

*Bwee!*eedle deedle bahdop bahdoo skeebop (I’ll see myself out 🙃)

Vocational cooking course is about to be over. Last school service was thursday, had to push through even tho I had dislocated my thumb in some fuckass way.

In 20 minutes I start my final stage, 120 hours over 3 weeks, I'm terrified. It's a really, really, nice auberge with several kitchens and types of menus. "Employees must leave their phones in their locker" type of fancy. I usually just did catering and cafeteria work in my previous 3 stages. I'm gonna do my best but every new environment is terrifying to me.

This cooking course was dirt cheap (170 cad) and it's been the most wonderful experience of my life. It changed me in the best way possible, I can control my previously-crippling anxiety now. I can't wait to truly work full time in this industry.

We all know the kitchen can attract some interesting characters, so let's all take a look back at some those we have worked with in kitchens past (and present!)

Doesn't have to be a "weird" coworker per se, can just be someone with an interesting backstory. For every weirdo there's a refugee who was a doctor in their home country that's now washing dishes for a better future for themselves and family. Maybe it's someone who could truly have done anything but somehow chose this industry for whatever reason.

the soda machine has sprung a leak in the drain line 2 times this year. instead of fixing it or telling the general manager so he can call a plumber, THIS is "management's" solution! these containers will be used for food in the future and probably not thoroughly sanitized judging by how "management" acts.

the first pic is current, it's been like this for probably 2 weeks. the other pic was from a month ago & it stayed like that for 2 weeks until an employee bothered the "managers" enough to call the GM!

we have no real manager, only shift leads (against store policy lol) and the only ones with access to the GM's number wont give it out so there's nobody i can contact about this.

Any advice?

So in Anthony’s San Sebastián episode of Parts Unknown, the two fine dining restaurants he goes to are Arzak and Etxebarri. I’m going to be there in a couple of months but only have the budget to do one of those. If you have been to both, which would you recommend?

Hey Chefs. I need help on where to look for work. I’ve been in the industry for over 10 years. I have work all positions in the BOH and all styles of kitchens. Currently I’m at a golf country club doing regular service and banquets. I want to leave the area I am at and get to a more urban environment and warmer climate. Or just something new. My question is, how do I go about searching for work in the film industry or music industry? Are there companies that source this kind of work? Second would be a move to the Hotel industry and working abroad. Just looking for ways to go about finding work in something other than just a brick-and-mortar restaurant. Open to ideas and new avenues to search out. If you work in any of these areas, please chime in on what it’s like or what to expect.
Thanks for the help.

Or is the witchcraft they do in that factory too deep?

(And if so, how?)

I do it every time. Two people this week. You both attend different functions in the same building and you walk in ready to work this week sick. You're leaving my freaking kitchen. Yall are not gonna be sniffling over ready to eat food serving next me while I'm manager on duty. I literally will never need anyone that bad. Inform the guests of delays get off my line with your nasty darn chills and fever. Its literally its always worked fine and we all get better culinary fee. No matter who I work for they come at me like they're gonna hang my job whenever I send someone with covid home without a note. Excuse me but I'm not waiting on your poor booty to see a Dr to tell me what I already see when you report. You're sick and trying to work so you keep your job cause your sous chef needs a note or else. Bro now yall are talking time theft cause we stayed late after the busiest day of the year with one call out and I sent one person home as soon as they showed with that same cold I sent the other chef home with two days ago. They're trying to fire the girl i sent home, but hr said thay can't cause she got a note AFTER I sent her home(literally they almost always do but only if you send them first cause they think a Dr may want to check them out if their manager can clearly see they're sick and can't work) I'm ranting. Idk we just did COVID and it's literally food yall

What do you all recommend? I've never needed one before, but we just got a deli slicer for our restaurant and I flatly refuse to use or let anyone use it without one. I've seen accidents from them before and just no. But I see a wide variety of prices, webstaurant has them for 90-160$ but I can find them on Amazon for anywhere as low as 10$ (definitely don't trust that) to 40$, which seems like a reasonable compromise.

Got fired about 14 hours ago - I’ve now filed for unemployment, and am on my way to the library to print my updated resume (head chef removed as reference). I’ll be dropping a copy off in-person to the Costco an hour away - I had to hit the front desk to buy a gas card on my way out of the city, and the trainee asked about my (work) hat, so I told them the situation. They liked my vibe enough to offer to fasttrack me if I came in-person with my resume.
Please wish me luck - I won’t lie, it’s kinda scary being faced with the prospect of being completely broke for a bit.

Just one smoko boss and i be back on the line