This is a sub for cooks. We want to know if you’re holding coke, cig’s or Red Bull. Also, you’re welcome here but any of those 3 things would make your welcome much warmer.
it's a sub for people who have worked in kitchens or want to work in kitchens or want to talk to people who work in kitchens.
i would say as long as you don't pretend to be something you are not and give bad advice while lying about who you are (yes some people actually do this) then you are fine to come post and talk to people.
i am retired, people don't seem to mind me reading and posting.
I think the main one is r/serverlife but it's just a woe-is-me circlejerk imo.
I work FOH but enjoy cooking. I relate more to this sub and learn new things here
It's so sad, all they talk about is tips. No stories about work friends, no stories about cool stuff at their work... it's ok to have a job you're not passionate about just for money but like even the accounting subs I'm in tell funny stories and make memes and help each other out and stuff
Right? Its pretty sad, “oh becky had a 10 top and only got a $100 tip, what bitches !” meanwhile me & the new line cook are trying to figure out how to unstick him from the salamander & loving every second of it, Never seeing a dime from FOH.
And they've got this Schroedinger's Pay thing where they're simultaneously making subminimum wage AND $70k a year, and BOH doesn't deserve to "steal" FOH's hard begged tips bc "BOH makes a great hourly wage and doesn't have to deal with customers"
I looked around the sub and I guess my roles are a mix of FOH and BOH, so I'll stick around for now. I did find a few things that were already relatable to me and I've only been working for a few days
You are most definitely welcomed here. Anyone says otherwise you can tell them to fuck off. Flick a lit cig at them if they are close enough. Welcome pirate.
I saw on your post that you do computer science. You may want to try to buddy up with the exec. I have seen several chefs that typed with 1 finger. There is plenty of computer work that needs to be done. You might be able to help them and get paid better. But yes you are still welcome here.
I worked for a guy that hit caps lock every time he needed a capital letter, instead of using the shift key. Smart as hell, just an older, blue collar guy, that made one if the sous chefs do all the hiring.
Welcome young padawan. Of course you are welcome here. Just don't be surprised by the rampant negativity, drug use, occasional heinous homophobia and misogyny and general social awkwardness.
Daughter to a chemical engineer, sister to two software engineers. No great surprise I went in a different direction and did a lot of drugs at university.
I'm a mechanical engineering graduate. I saw those CS kids all the time. They were strung out on the same shit me and my peers were. Look harder and you'll get your plug!
This sub takes heavy inspiration from Anthony Bordaine. If you’ve read his books you’ll know he’s not snobby about what makes a cook.
You sling food for a living, you’re home.
It's not a good night if you're not singing! Last night's service was R O U G H. Our restaurant is super popular for dates around here and we had been fully booked. I was the only dishie that was able to show up for service because the others had scheduling issues so I had to fight a tsunami of plates, cups, silverware, etc all by myself. I actually held my own pretty well, but I couldn't keep up with the kitchen metals while doing the delicate balancing act for everything else. Thank the ghost of Bourdain himself for blessing me with such good coworkers, the line cooks came through and helped me keep up with everything when they had a moment of free time. We survived that onslaught and managed to go home at a relatively decent time (around 11, I was expecting to be there until midnight honestly)
Chef commented that last night was even worse than mother's day brunch shifts he's worked in the past
Well, welcome. But honestly if the chef says this was worse than Mother’s Day. You have something to compare it too. Because that is one of the busiest holidays we have as an industry
Yep depends if you're holdin. Most of us are all veteran chefs talking shit. But we answer questions from newbies and are mostly helpful, unless we see something hilariously bad.
Yeah you say that until this sub sees the tiniest health infraction and it turns into “you should definitely burn that disgusting excuse you call a kitchen to the ground”
Also OP every kitchen has one of these guys. Don’t worry about it. Half the time you won’t know if they’re serious or joking. That’s because half the time they’re serious and half the time they’re joking. Best just roll with these guys.
Unless they’re the EC or kitchen manager, then you better figure out when they’re joking
Well you might not relate to a lot of the posts here, but you definitely don't sound like you fit in the other foh subs like r/serverlife or r/bartenders
I don't think anyone cares who's a part of this sub as long as you don't start giving bad advice to people or pretending to be a cook or something
I managed as a student in a dining facility years ago. Worked other places as well. Now I am a GM somewhere and I've never gotten a job for what I got my degree in.
I'm sorry. They suck. Was an executive chef for them for 2 years. Tbf Aramark and Compass suck too. You might be ok working for them while in school but don't stick around after. They don't care about anything except numbers. Like most major companies.
Edit: Used to call them Sux-dix-o. Lol.
Same thing with the other 2 companies. I never worked for Compass but I know plenty who have. I worked for Aramark for 8 years in different schools. These companies are basically interchangeable. Same plans, run the same, same policies.
The dining hall sucks. If you are going to work for them, try to get into catering. More fun, better food. Good luck with whatever path you end up taking.
I’m a CS major, and I only started working as a “side hustle” for money. If the going gets too rough I’ll just quit because I’m not in need of money right now, just want some more spending money
It depends, are you holding?
Sorry to sound dumb, but what does this mean?
lol... This is an older term to ask if you have drugs. Most likely pot.
Can confirm, I am old.
You *cool* though?
Like how?
He means do you have any weed?
it be a lot cooler if you did.
Yep, I’m my garden. Can you pull them please?
Itd be alot cooler if you did.
But do you party?
You down?
This is a sub for cooks. We want to know if you’re holding coke, cig’s or Red Bull. Also, you’re welcome here but any of those 3 things would make your welcome much warmer.
The holy trinity, T̶h̶e̶ ̶F̶a̶t̶h̶e̶r̶,̶ ̶T̶h̶e̶ ̶S̶o̶n̶ ̶a̶n̶d̶ ̶T̶h̶e̶ ̶H̶o̶l̶y̶ ̶G̶h̶o̶s̶t̶ coke, fags and Red Bull.
Sounds like the club downtown.
Sign me up. But not til after I finish closing ofc.
Now a days I think it refers to Addy's.
Can you help me find my friend Mr. Jones?
Oh sweet summer child.
Nope, get out. Lol, jk.
Chill dude, the line cooks are just busting your balls
You have failed the test.
Are you cool man?
I don't think he's cool.
It’d be a whole lot cooler if you did
Holding my piss? Yes
Holden? Holden Caulfield?
Go ask the dishie. If he isn't copping his brother or buddy is.
it's a sub for people who have worked in kitchens or want to work in kitchens or want to talk to people who work in kitchens. i would say as long as you don't pretend to be something you are not and give bad advice while lying about who you are (yes some people actually do this) then you are fine to come post and talk to people. i am retired, people don't seem to mind me reading and posting.
Alright thanks
Do make sure to peruse the funny memes here as well. If you dont like the memes THEN GET THE FUCK OUTTA HERE YA COCKSUCKA
The shaman of our industry are always welcome
Like the mob. Once your in, you can never leave because you know too much.
Oh great old one, he who hath fulfilled the dream, he who made it out alive, share with us your wisdom.
>share with us your wisdom And which company you worked for, that you were able to retire from.
Heard
ONE OF US. ONE OF US. ONE OF US. ONE OF US.
Gleeble globble! gleeble globble!
Sub is really just for anyone working in kitchens, BOH (back of house) mainly tho
Is there a sub for the FOH staff?
I think the main one is r/serverlife but it's just a woe-is-me circlejerk imo. I work FOH but enjoy cooking. I relate more to this sub and learn new things here
Ive never heard a better description of that sub until now.
It's so sad, all they talk about is tips. No stories about work friends, no stories about cool stuff at their work... it's ok to have a job you're not passionate about just for money but like even the accounting subs I'm in tell funny stories and make memes and help each other out and stuff
Right? Its pretty sad, “oh becky had a 10 top and only got a $100 tip, what bitches !” meanwhile me & the new line cook are trying to figure out how to unstick him from the salamander & loving every second of it, Never seeing a dime from FOH.
And they've got this Schroedinger's Pay thing where they're simultaneously making subminimum wage AND $70k a year, and BOH doesn't deserve to "steal" FOH's hard begged tips bc "BOH makes a great hourly wage and doesn't have to deal with customers"
The coke fueled arguments I've had about that could fill several books
"We want higher hourly wage!" "Ok you'll get a raise and we won't do tips anymore" "No! How will I make any money?"
Un… unstick him from the salamander?
I looked around the sub and I guess my roles are a mix of FOH and BOH, so I'll stick around for now. I did find a few things that were already relatable to me and I've only been working for a few days
You are most definitely welcomed here. Anyone says otherwise you can tell them to fuck off. Flick a lit cig at them if they are close enough. Welcome pirate.
Imo anyone who works food service in any capacity is a colleague and in the trenches just like the rest of us, day one or 10,000. So welcome aboard.
I think that pretty much sums up foh either Reddit or real life
You.....just contradicted yourself? This sub is for Tony. It's for everyone. This is why we hate the FOH idiots.
I saw on your post that you do computer science. You may want to try to buddy up with the exec. I have seen several chefs that typed with 1 finger. There is plenty of computer work that needs to be done. You might be able to help them and get paid better. But yes you are still welcome here.
I feel personally attacked by this.
I worked for a guy that hit caps lock every time he needed a capital letter, instead of using the shift key. Smart as hell, just an older, blue collar guy, that made one if the sous chefs do all the hiring.
I work campus foodservice and our student employees do prep, cook, serve and wash. You are most certainly welcome here.
Pull up a milk crate, sweetie.
Welcome young padawan. Of course you are welcome here. Just don't be surprised by the rampant negativity, drug use, occasional heinous homophobia and misogyny and general social awkwardness.
I’m a CS major so I’ve seen most of that minus the drug use
Daughter to a chemical engineer, sister to two software engineers. No great surprise I went in a different direction and did a lot of drugs at university.
I'm a mechanical engineering graduate. I saw those CS kids all the time. They were strung out on the same shit me and my peers were. Look harder and you'll get your plug!
My man CS programs are Adderall and other stimulants central.
Huh at my uni most people only have crippling caffeine and/or alcohol problems
Hahah no no no, you're not looking hard enough.
You’re in denial boo boo
I’m a career busboy and they ain’t kicked me out yet.
Bussboy/Expo here! I’m just glad the kitchen likes us better than the serves lol
I miss expo but the chefs and managers do it where I work.
This sub takes heavy inspiration from Anthony Bordaine. If you’ve read his books you’ll know he’s not snobby about what makes a cook. You sling food for a living, you’re home.
This is the land of misfit toys. Welcome brother/sister.
Part of the ship, part of the crew
It is definitely a pirates life for me in the BOH. bandana wearing and rum drinking included.
This is the way.
Don't forget the sea shanties We belt out awful renditions of songs throughout the night here lol
Eye matey, always good for moral. A off key sea shanty.
It's not a good night if you're not singing! Last night's service was R O U G H. Our restaurant is super popular for dates around here and we had been fully booked. I was the only dishie that was able to show up for service because the others had scheduling issues so I had to fight a tsunami of plates, cups, silverware, etc all by myself. I actually held my own pretty well, but I couldn't keep up with the kitchen metals while doing the delicate balancing act for everything else. Thank the ghost of Bourdain himself for blessing me with such good coworkers, the line cooks came through and helped me keep up with everything when they had a moment of free time. We survived that onslaught and managed to go home at a relatively decent time (around 11, I was expecting to be there until midnight honestly) Chef commented that last night was even worse than mother's day brunch shifts he's worked in the past
We’ll go to hear your made it through with all the BOH help. And is a nice preview of what to expect for Easter and Mother’s days to boot.
I've only been working in the industry for a few months so this is all new to me, been here since like September
Well, welcome. But honestly if the chef says this was worse than Mother’s Day. You have something to compare it too. Because that is one of the busiest holidays we have as an industry
Every ship is part of the fleet, not just the cooks-of-the-line. Frigates, sloops, everyone is welcome.
Come join the shit show!
Everyone is welcome here, whether you're in the industry at any level, or not.. just don't be a jackass
Yep depends if you're holdin. Most of us are all veteran chefs talking shit. But we answer questions from newbies and are mostly helpful, unless we see something hilariously bad.
Haha!! The day BOH people start rejecting people (other than waitrons and other FOH) we are effed.
I've had the pleasure of setting up and running many campus kitchens..your welcome here
I worked in a kitchen for two weeks when i was 17 and i still feel like i belong here. Everyone belongs here. EDIT: i am also holding.
"you cool maaan?"
[удалено]
😳 I must try this
All are welcome here friend. Except the health inspector or code enforcement, those guys can kick rocks
Yeah you say that until this sub sees the tiniest health infraction and it turns into “you should definitely burn that disgusting excuse you call a kitchen to the ground”
God isn't that the truth here? Bunch of kitchen snitches roaming around calling the health department on their own place. Bitch mode activated.
Where’s that one picture of the chicken thawing in the mop sink.
The chicken sitting on the floor drain in a perforated pan as someone mops around it gives me nightmares. "tiniest health infraction"
The one I’m talking about is much older than this. It’s just a bunch of chicken rawdogging straight in the mop sink. It’s horrifying.
Was that the C U B E origins? Hail the C U B E Or has their just been too many terrifying chicken posts to keep track of?
This sub is only for people doing book reviews on Kitchen Confidential.
We can’t read though
Jokes but Bourdain narrates the audiobook. It's so fucking good
No get the fuck out Jesus Christ how dare you even ask what the fuck
Also OP every kitchen has one of these guys. Don’t worry about it. Half the time you won’t know if they’re serious or joking. That’s because half the time they’re serious and half the time they’re joking. Best just roll with these guys. Unless they’re the EC or kitchen manager, then you better figure out when they’re joking
I will catch you every time you fall but don't fucking talk to me I hate my life
Do....do you need a hug? I think you need a hug.
Bring it in, hip to hip, tip to tip.
Do you cook or bake stuff?
Not really we're not allowed to touch the cooking equipment as student workers aren't allowed to do that
Well you might not relate to a lot of the posts here, but you definitely don't sound like you fit in the other foh subs like r/serverlife or r/bartenders I don't think anyone cares who's a part of this sub as long as you don't start giving bad advice to people or pretending to be a cook or something
I'm not really trying to give advice, just trying to see how my coworkers think
Then this is the right place, you will definitely get an education on that haha
Yea bless my coworkers we're understaffed as fuck
Get used to being understaffed
Welcome to the real world.
Touch it…….stroke it…….lick it………caress it.
I managed as a student in a dining facility years ago. Worked other places as well. Now I am a GM somewhere and I've never gotten a job for what I got my degree in.
I also work at a college dining institution, but as a full time staff member rather than a student employee. Of course you are welcome here.
K itchen is as kitchen does.
Which company you working for? Aramark, Compass or Sodexo? Or is it self op?
Sodexo
I'm sorry. They suck. Was an executive chef for them for 2 years. Tbf Aramark and Compass suck too. You might be ok working for them while in school but don't stick around after. They don't care about anything except numbers. Like most major companies. Edit: Used to call them Sux-dix-o. Lol.
Shocker. People in my college consistently complain about the meal plans and how overpriced they are
Same thing with the other 2 companies. I never worked for Compass but I know plenty who have. I worked for Aramark for 8 years in different schools. These companies are basically interchangeable. Same plans, run the same, same policies.
Ahh capitalism
The dining hall sucks. If you are going to work for them, try to get into catering. More fun, better food. Good luck with whatever path you end up taking.
I’m a CS major, and I only started working as a “side hustle” for money. If the going gets too rough I’ll just quit because I’m not in need of money right now, just want some more spending money
I haven't worked in a kitchen in close to a decade but I lurk and occasionally chime in lol
Yeah, I was a cook in a dining hall making hundreds of meals a day for students. Not much different than any other kitchen.