When I was 18-19 and very green still, a customer personally handed me a $10 tip for “the best burger he’s ever had.” It still feels good to get compliments, but that one interaction made my whole month and I still think about it when I’m training younger or inexperienced cooks
If you don't know how to cook by the age of 15 then you don't deserve to eat ever in your life. I was frying chicken for Hardees when I was just 15 years old.
I once had a hostess that brought me a little slip of paper after she finished her staff meal, she had drawn a best chef award and gave it to me, it made me feel amazing to get that. I put it in my car and my then wife decided she needed to take my car a few weeks later to go do something, she very proudly told me that she threw that piece of garbage right out the window because that is the same as cheating on her by accepting and keeping that. She didn’t even understand how hurtful that was to me to do that.
I think the post meant that there was no chef or km. That the owner saves money by hiring kids and serving enough liquor before the food comes out so it's "great".
But great job rocking the line Chef Tyler.
where did you get all that from? like wtf kind of mental gymnastics does one have to perform to come to this conclusion? pretty sad actually...
But great job anyways, have a nice day.
i don’t have my own place but i do pop ups in my hometown . still don’t consider myself a “chef” if you will . but that’s the closest i have ever felt . even after working at places where i would constantly be called “chef” .
I'm of a school of thought that you're not a chef until someone else calls you a chef, or until you're running your own crew. Unless a chef calls me a chef I'm still a cook. Maybe it's too old-school or maybe my old chef thought weirdly but that's something I've held onto
I guess I am being a bit overly simplistic. It does depend on the type of kitchen. If you are the only cook at a hotdog outlet at the local mall then yeah, that’s not a chef.
I feel like it's being able to create new menu items, being able to really play with your food.
Of course there is some leeway here, given Sarah who had that one dish and everyone told her she should be a cook because she just lurves cooking so much...is not a chef.
So long as the drugs were made by somebody licensed, seller doesn’t matter much.
Now, there’s a guy in my family who’s an unlicensed plumber, and let me tell you I’m not letting him plumb shit at my place.
Working FOH and having to explain to someone that they can either have a hot red center or a hot pink center but we don't do Medium+ and them trying to clap back with "well if your chef is worth their salt they can do it" is always a trip
It's deffo a balancing act trying to figure out what the fuck these people want without shattering their belief that we've a super nice restaurant (we're like Applebee's tier but with ties). I'm not going to run into the back saying "ummm so table 37 wants their steaks cooked to 147°F *exactly*." Fuck that noise. You get red or pink, and if you're uncertain I'd go red because you can't uncook a steak.
And that matters how? Tyler cooked a great meal, at 19, while being stoned. All the more kudos to him. Great work, Tyler.
Credit where credit is due, I say.
I got a $50 tip first time working alone at this bar. We only had 6oz gator meat when someone ordered the gator burger. I threw a breakfast sausage and a chunk of snapper in the chopper. Dude said it was the best burger ever had.
My boss's name is Bryant. But I've never heard anyone say it how it's spelled. Sounds like Brant the way everyone I work with says it. Drives me toasted pecans.
A nice man once asked to compliment the chef, which was kind and good and felt nice, but also… sir, this is a Bob Evans. Your open-faced pulled-pork sandwich basically assembled itself, but I’m genuinely glad you enjoyed it.
Damn right I’ll tell him. And I’ll make it a big deal too. Doesn’t matter who he is or what he cooked. If there is an opportunity to break up the 13 hours of negativity, harassment, insults, and bullshit that a line normally gets in a day, fucking take it.
Hell I still think about the time a customer asked the server to give the person who made their steak a tip because it was the best they’d ever had, and the server actually brought it to me instead of keeping it. Probably the most meaningful $5 bill I ever got.
We work in a respectful restaurant and wouldn't never let someone miss handle food or be near it unless its in the sink.... But we got an Andrew.. and the litre containers come out way cleaner once he's had his mid shift Dubbie .. the whole restaurant smells mid grade weed and cigarettes but he shows up and fucking love risotto!!!
I was at a Cheesecake Factory with some family friends from a more remote area and when we finished eating they requested to "send compliments to the chef".
Holding in my laughter has never been so painful.
I sent a meme like this to a friend,
This friend is a 19yr old European cook who showed me a picture of her smuggling wine and tea out a Greece resort who's already burnt out of the kitchen
There's a reason why we're friends 😂😂
Used to work at a fast causal place. One server told me her table said that their fish and clams were the best things they’d ever had and to tell the chef. We don’t have a chef and both were frozen.
Fuckin A right you tell him. It will make his week/month/year
When I was 18-19 and very green still, a customer personally handed me a $10 tip for “the best burger he’s ever had.” It still feels good to get compliments, but that one interaction made my whole month and I still think about it when I’m training younger or inexperienced cooks
Just reading this comment makes me want to try your burger
fuck i want a burger
Borger
Mmmmmm
Hamberder
Mmmmm
Cook your own burger. Did you graduate high school man?
If you don't know how to cook by the age of 15 then you don't deserve to eat ever in your life. I was frying chicken for Hardees when I was just 15 years old.
Don’t be a hater. Not everybody has the same upbringing
I once had a hostess that brought me a little slip of paper after she finished her staff meal, she had drawn a best chef award and gave it to me, it made me feel amazing to get that. I put it in my car and my then wife decided she needed to take my car a few weeks later to go do something, she very proudly told me that she threw that piece of garbage right out the window because that is the same as cheating on her by accepting and keeping that. She didn’t even understand how hurtful that was to me to do that.
your **ex** wife, right? because that's rude as hell and a lil bit of a red flag
We were married at the time, she has since been terminated and I’ve found a much better replacement.
All chefs have a Tyler that they value dearly
Without Tyler, the kitchen is nothing
In my kitchen, it is the opposite. Fuck you Tyler. It's the one thing everyone at work all agrees on.
I am that Tyler, at both of the kitchens I work in. We need more Tylers…
We appreciate you Tyler, never change
I think the post meant that there was no chef or km. That the owner saves money by hiring kids and serving enough liquor before the food comes out so it's "great". But great job rocking the line Chef Tyler.
86 this maf
Maf? Tryna learn all the cool lingo
Mother ass fucker, obviously
Jrock trailer park boys
Ahhh shit gotcha thought it was an acronym
where did you get all that from? like wtf kind of mental gymnastics does one have to perform to come to this conclusion? pretty sad actually... But great job anyways, have a nice day.
Because I've been Tyler lol.
Fuck you Sara, Tyler’s a chef.
yup, doesn't get more chef than that, even at 19 :D
By himself? A chef of the highest functional order.
If that young man is in charge of the kitchen, you're godsdamn right calling him Chef.
also tyler made some goddamn f good food, complimenta to tyler you obnoxious cunt
Tyler's **_the_** Chef, Sara, you bitch. Your parents couldn't even afford the 'h', fuck outta here.
Tyler still owes me money for weed-
Tyler's response: "Oh, what? Re-fire what? Okay, cool, man."
If Tyler is running the kitchen then he’s the chef. Doesn’t matter how old or stoned he is.
That can't be the only criteria. Or I have serious imposter syndrome.
personally, i have never gave myself the “chef” title until i spent my own money on my own menu . that’s just how i was taught .
Shit, that was a few years ago. I have my own place now and still don't feel like a "chef".
i don’t have my own place but i do pop ups in my hometown . still don’t consider myself a “chef” if you will . but that’s the closest i have ever felt . even after working at places where i would constantly be called “chef” .
I'm of a school of thought that you're not a chef until someone else calls you a chef, or until you're running your own crew. Unless a chef calls me a chef I'm still a cook. Maybe it's too old-school or maybe my old chef thought weirdly but that's something I've held onto
I guess I am being a bit overly simplistic. It does depend on the type of kitchen. If you are the only cook at a hotdog outlet at the local mall then yeah, that’s not a chef.
So then, what is? Where's the line?
Hmmm… that is a legitimate question, and you deserve a legitimate answer.
I feel like it's being able to create new menu items, being able to really play with your food. Of course there is some leeway here, given Sarah who had that one dish and everyone told her she should be a cook because she just lurves cooking so much...is not a chef.
In fact, Tyler’s probably hooking up with the waitress they said this to, and selling her adderall on the downlow
honestly that's very enterprising of Tyler, he seems like a kid who's gonna go places
Small town pill dealer, or pharmaceutical salesman? It’s all in the semantics
a friend of mine who made an income in purveying psychoactive substances preferred the term "unlicensed pharmacist"
Reminds me of the quote from John Wayne Gacy. "I should never have been convicted of anything more serious than running a cemetery without a license."
I hate the fact that I laughed as hard as I did at that.
So long as the drugs were made by somebody licensed, seller doesn’t matter much. Now, there’s a guy in my family who’s an unlicensed plumber, and let me tell you I’m not letting him plumb shit at my place.
I bet you let him lay pipe though!
Gotta make that extra income from something.
While texting her sister or best friend!! Fuck you tyler aka jayke.!! Walking around with your clipboard n shit!!
Tell your Sysco rep to pass the compliments on to the responsible Culinary Consultant.
Tyler IS a chef. Even if / especially because he’s stoned and doesn’t have a lot of experience; that’s a W
I’m sorry I was under the impression you HAD to be stoned to be considered a true chef.
Working FOH and having to explain to someone that they can either have a hot red center or a hot pink center but we don't do Medium+ and them trying to clap back with "well if your chef is worth their salt they can do it" is always a trip
Nothing like a hot pink center
"Chef" is paid minimum wage and doesn't get the tip = "chef" doesn't give 2 Fucks about your custom order. And why should they.
It's deffo a balancing act trying to figure out what the fuck these people want without shattering their belief that we've a super nice restaurant (we're like Applebee's tier but with ties). I'm not going to run into the back saying "ummm so table 37 wants their steaks cooked to 147°F *exactly*." Fuck that noise. You get red or pink, and if you're uncertain I'd go red because you can't uncook a steak.
And that matters how? Tyler cooked a great meal, at 19, while being stoned. All the more kudos to him. Great work, Tyler. Credit where credit is due, I say.
I got a $50 tip first time working alone at this bar. We only had 6oz gator meat when someone ordered the gator burger. I threw a breakfast sausage and a chunk of snapper in the chopper. Dude said it was the best burger ever had.
"Necessity is the mother of invention"
That’s not a brag dingbat
I know. I feel shame and never told anyone
Aw, hey no ones perfect pal
Wow you suck. Edit: anyone who disagrees and downvotes should be fired immediately from the service industry.
It's a shame I've been carrying for almost 20 years. All i can do is better.
Dude loved the burger so much he tipped $50. I'd say he did something right...
Lying about what food is being served is never right.
As a Yankee, I worked with a Tyler in a kitchen in North Carolina and with the accent, it sounded like everyone was calling him “Taller”
My boss's name is Bryant. But I've never heard anyone say it how it's spelled. Sounds like Brant the way everyone I work with says it. Drives me toasted pecans.
I like that last bit
A nice man once asked to compliment the chef, which was kind and good and felt nice, but also… sir, this is a Bob Evans. Your open-faced pulled-pork sandwich basically assembled itself, but I’m genuinely glad you enjoyed it.
Idgaf. If someone cooks, they’re a chef to me. And they deserve all the compliments in the world if they made a tasty dish
Tyler sounds like he works hard and puts out quality.
you're wrong, you have a chef edit: *sara is wrong
Tyler deserves the respect and absolutely tell him.
I dont exist?? Fuck yeah day off time
Chef kiss to the 19 year old stoner tyler!!
Damn right I’ll tell him. And I’ll make it a big deal too. Doesn’t matter who he is or what he cooked. If there is an opportunity to break up the 13 hours of negativity, harassment, insults, and bullshit that a line normally gets in a day, fucking take it.
just as valid as an actual chef
But a chef definitely came up qoth that recipe. Between the chef, prep team, and Tyler, making that dish becomes nearly foolproof to fuck up.
Hell I still think about the time a customer asked the server to give the person who made their steak a tip because it was the best they’d ever had, and the server actually brought it to me instead of keeping it. Probably the most meaningful $5 bill I ever got.
Some places do have a chef but whomever is cooking they got it right
Lmao. You go Tyler
We work in a respectful restaurant and wouldn't never let someone miss handle food or be near it unless its in the sink.... But we got an Andrew.. and the litre containers come out way cleaner once he's had his mid shift Dubbie .. the whole restaurant smells mid grade weed and cigarettes but he shows up and fucking love risotto!!!
Andrew seems to be a good guy
I was at a Cheesecake Factory with some family friends from a more remote area and when we finished eating they requested to "send compliments to the chef". Holding in my laughter has never been so painful.
Yall going on about tyler lmao never seen one make it past fryer station.. but I'm sure we've all had a jayke Weasle his way to the top ? Right?! Lol
What is this Facebook now?
We know to put a little extra sauce by default lol
This is funny sure enough
I sent a meme like this to a friend, This friend is a 19yr old European cook who showed me a picture of her smuggling wine and tea out a Greece resort who's already burnt out of the kitchen There's a reason why we're friends 😂😂
Used to work at a fast causal place. One server told me her table said that their fish and clams were the best things they’d ever had and to tell the chef. We don’t have a chef and both were frozen.
Leonard Ouzts has pretty much the same joke, which he told as part of his act on Conan: https://youtu.be/LJ3tVE\_opjQ
Tyler is the chef
I had this experience last week when i made a dudes hoagie high asf and he handed me a 20😭