What in the ever-loving fuck is this knife?

Night crew is a bunch of youngins and I guess don't understand the pitfalls of an open kitchen

Recently did some thinking, and remembered the absolute, 100% worst shift of my entire life.

I was addicted to vodka at the time, drinking a handle (1.75L) every single day.

One particular shift, I didnt bring any alcohol with me hidden in small containers, thinking I could make it. Oh boy was I wrong…

I was “ok” for the first hour, because I got well (by drinking obviously) before work, but then my body already started needing more. I started getting sick around the second hour, stomach hurting, sweating like crazy, body pain, no energy, the usual stuff. Then it just kept going downhill and got worse.

Vomited around 15-20 times throughout the shift, going to bathroom every few minutes. Shaking SO BAD, could barely hold a water cup. And even when I did drink the water, I’d throw it all up immediately after. The shaking never stops. Not only your hands but your entire body. and the ONLY thing that will make you feel better is more alcohol. didn’t have any until I got home. by the time I got home all my fingers and muscles were already contracting involuntarily - the withdrawals were getting brutal.

By some miracle I still ended up closing my station, but took way longer than it should have and clearly my manager knew something was wrong. But you know, as long as you aren’t literally passed out they don’t really care.

9 months sober now. alcoholism is a fucking nightmare. So glad it’s over.

I'm at a loss of words here.

We’ve ran out of sanity for the night, I can double check but I’m pretty sure closing chef is crying in his car and we’re out traditional and white onion.

“Just had a smoke and checked, he’s laughing a whole bunch so maybe he’s okay, fuck if I know. It’s probably fine. Is Oscar still coming in for dish out tonight? I can take care of it, it’s not a big deal if he can’t make it in”

It is a big deal. I’m screaming internally and have had 4 separate and uncomfortable bowel movements today. I’ll see if we can get a float chef to help me. Fingers crossed until they hurt. I can play my gameboy at the bar when it gets slow so what am I even complaining about?

Beverly is long in the tooth and hired her teenage son that she probably conceived as a teenager to bus tables. He’s way too nervous and I am trying to relate to him via my video games, showing off my modified gameboy to him. she “jokingly” mentioned that they had to pawn his PlayStation awhile back. She’s too on speed to be dishonest. Kid’s name starts with an L, I just wanted to make sure he has a homie while he’s here. Either that or her white knuckles of sobriety has left her with early onset dementia. It is certainly more likely the former than the latter, but who fuckin knows we don’t have to money to drug test, also everybody here is with drugs, continual or not, lying or honest.

If it’s too hot, get out of paying your rent, phone bill, or car insurance.

I get it though, I’m still unsure and insecure in my decisions and how I handle social situations, and I’m twice his age. Keep it up L, I’ll throw you in the back one of these days and teach you how to flip an over easy egg. You will be a chef, behind, heard, calienté, sharp, and all. Only after I get my fucking rear alignment on my car done.

Linneah, my hiring manager drunkenly cried to me about being short with me because I reminder her of her brother who committed suicide. I honestly didn’t notice, but in retrospect I still couldn’t tell ya the vibe, I was cleaning a grill and she was very day-drunk. Her old lady BFF agreed, and when I saw pictures… it was uncanny. Washed my hands after the hug, but only for sanitary purposes. Big ups and Rest Easy lil bro, whose name I don’t remember. I hope you’re good at poker and hanging out at the tables with my grandma up there or wherever the fuck you both ended up. She’s great, she reminds me of your sister.

So in the PNW this place had been well regarded. Sad to see the spiral.

Do we still send the new guy out for “specialized” tools? Or am I a fossil?

Left to right:

Scallops with herby couscous

Lamb chops with red wine reduction sauce

Salmon tartare

Jamon iberico pork croquettes with truffle mayo

(reupload, didn't crop it correctly previously)

Purity wrap is the way

Hello lads, it’s me, the old lady of the group. So I had a cook go out on long-term disability. He’s a former marine and has been suffering with PTSD, and extreme alcoholism because of that. He came into work one day, back in September, absolutely roaring drunk (at 6:00am) with a black eye.

We put him on leave and we’re holding his job, pending him finishing a rehab course. Unfortunately, the rehab course had a four-week wait. So he just started two weeks ago. It’s a 12-week course, which means he won’t be done until mid-January.

I’ve been one cook short for months and months, and now I’m two cooks short. I’m currently going into our ever so much loved busy season, and I’m two men down. Or girls, whatever.

Anyway, I’m already feeling burned out, overworked, taken for granted, and taken advantage of. I know this too shall pass, but it feels like it’s gonna pass like a kidney stone.

I’ve been begging my Executive Director to let me hire one more cook for over a year, and it’s been falling on deaf ears. Today, she said she would take my request to the Board of Directors, so maybe there’s hope…

I guess what I need right now is just a few words of encouragement, and I hope you can find it in your heart to give them. I love this job. But I’m just so f@cking frustrated!

Hi all, of all the thankless jobs in the world, I don't think you all get enough credit.

I am curious though, how do you guys recognize your line cooks and dishwashers? Outside of money, promotion, etc b/c my hands are tied in that regard. Sometimes a thank you doesn't cut it and I am trying to have a more creative idea on how to recognize employees. Keep it legal please.

Alternative question: What was the best way you got recognized at your job for the work you did?

(This might a rant, Mods may remove if it doesn’t fit 🙏🏾)

A year after graduating, I decided to leave Server hell and finally do something with my Pastry Degree. The restaurants scene back home was basically non-existent, So I decided to stage in a restaurant across the country and was sold a dream. A young restaurant with a radical, French-trained executive chef chasing a Michelin star within its first year. I knew it was a pipe dream then but I wanted to give it a shot, (plus it wasn’t like I had many options in the area). When I was greeted with a “Welcome to the Shitshow” my very first day I knew..

Flash forward 6 months and a puff piece film about our Chef, I’ll give it credit; I would take doing Pastry work is better than getting psychic damage from customers. However, there’s no way you can achieve Michelin with Pillsbury Puff Pastry. On top of stretching the kitchen crew to cover the concert season, Surprise Banquets on days we are closed, and a head chef who declares war against FOH. Ofc we didn’t get a star.

Whatever try again next year….

Recently, We’ve received the news that We will be working on Christmas Day. Upper Management’s orders. They promised that we would be working no holiday… “It’s a Friday” was our Chef’s reason so we can’t have it off. Sprinkled in the convo also was the declaration if you have requested time off and are called to come earlier, you are heavily inclined to accept. No matter if you are out of state and a flight away. Heavily eyeing me whose Birthday is coming up and has time off requested in December.

Everyday, It feels more like I’m working in a restaurant with a rich owner who just wants his name on the building and an executive chef who’s been taken on for the ride.

At least I have insurance.

It doesn't look like much, but both sides of my plastic wrap are factory tucked underneath the roll. It is physically impossible for me to get more than a foot of clean wrapping before both edges tear. If one side tears, by the time I'm done fixing it, the other side is torn to shreds. Back and forth, back and forth. I've been arguing with it for the last hour and a half 😭😭

Wondering…as a non-professional. What is the one or two things you look at in a restaurant or kitchen that would convince you not to eat there?

EDIT: Sorry I was unclear. What specifically would you look for in a kitchen to determine its overall cleanliness? Like the one place that shows you is really is a clean kitchen.

I found that one guy's sushi customer.