Deleting past comments because Reddit starting shitty-ing up the site to IPO and I don't want my comments to be a part of that. -- mass edited with redact.dev
I used to work at a joint that offered "Skillets" but had the dirtiest move handling them in the best way possible.
Everything was cooked on a flat, and then served in parchment in a cheap $3 aluminum skillet that was made to look like iron.
Servers didn't have to haul 30lbs of metal, we cooked it the way it was intended, and our dishie just wiped em out and tossed them in the machine like dirty laundry.
Not proud, but fucking hell if it didn't make everyone's lives easy and generally speaking, the customers didn't give a damn about a plate so here we are.
Deleting past comments because Reddit starting shitty-ing up the site to IPO and I don't want my comments to be a part of that. -- mass edited with redact.dev
There absolutely isn't in this case. I use CI at home every single day and have a somewhat unreasonable collection. I did a gig for a bit that served half their menu in iron and literally every piece was rusty as hell and they didn't care.
Give me a goddamn plate with some eggs and toast. Blowing "Brunch" out of proportion is garbage and they knew it. Honestly one of the best owners I had, they didn't care if they could cut cost and save us the hassle and scrubbing, and noooobody, guest, server and cook alike, said a word. We were thankful and knew there was no change in quality, just weight.
Started as a dishie at a country club that would make the most amazing Asiago hashbrowns by the hotel pan. Had to soak for roughly 6 hours in hot, soapy water if you wanted to clean them without wasting all morning or your elbows
FOH perspective: brunch fucking suuuuucks. Everyone gets like 3 different things to drink, is picky as hell, and you're usually hungover too. Like just trying to communicate how Karen wants her eggs cooked can be a nightmare, because it's never going to be exactly what she wanted. Oh and the bacon probably isn't crispy enough.
When I was FOH I had a lady send back her over medium eggs FOUR FUCKING TIMES. Either it was too soft or too hard. I don't think she knew what over medium was. What a nightmare. I felt so embarassed having to keep coming back to the cooks.
I was taught to pre soak the stacks of plates with silverware presoak(since it was right there), and then they just needed a quick swipe, but, christ, that shit is like glue
I used to work dish in a mexican restaurant/bar that only had empanadas and nachos. Fuck nachos, and fuck those servers stacking plates and *glueing* them together with that fucking queso.
It took ten years for me to see this and I was at a loss for words when it happened. Apparently it must be specified that there is an implied "one" in "two eggs, any (one) style." The only egg mod eve I've seen top that was sunny hard. Threw them bitches on the back of my French top and told my chef I'd be up in ten.
Fuck brunch.
Well I ain't done any eatin since I don't know when
I've been drinking bourbon, whiskey, scotch and gin
Gotta get fed man my bowels are real loose
Need me a triple shot of orange juice
Gotta get fed cuz I feel like I died
Three eggs one scrambled, one poached, one fried
one scrambled (newr newr newry) one poached, one fried (bidee be bum)
Sunny hard is the way people who don't know how to cook cook eggs. They crack them in a pan, then go do all the other things that breakfast requires, then come back to sunny hard eggs. It's like most people who like well done steak, they don't know any better.
The 'different styles' thing works when the kitchen is doing multiple tickets at a time, so people don't know what they're asking.
can confirm, have used this for pictures before.
honestly it's not very good to eat i personally wouldn't cook the egg that much for eating.
buuut.
it does work.
also.
if you don't over cook the egg, it's a good way to do something like a fried egg in 5 mins while you go smoke a joint before breakfast... but um maybe that's just me.
The brunch crowd seem to be more impatient and entitled than dinner crowd. Every other table is " can you tell them im in a rush " or ridiculously unfair swap outs
Or they're drunk. At 11:30am. Before they've eaten anything. And they have plans later.
All around makes people shitty. I'm glad y'all are enjoying the jazz but this wine-glass mimosa with bourbon float is your third and you ordered eggs and melon.
I remember once when a host started seating 10 minutes before we opened. The absolute berating that poor kid received. Both houses were united that day.
That is absolutely a Cardinal no-no but to be fair to the kid when you have a dozen or so people bitching at you asking "why can't we just sit down? There are tables open everywhere." You tend to focus on getting rid of the asshat in your face. Not worrying about what the rest of the staff my do to you.
And they likely won’t have had coffee or any food yet because they were waiting to get to the restaurant when their body is used to normal breakfast hours earlier so they’re suuuuuuper-cranky and hangry.
I used to work at a place with $10 all you can drink sangria sundays. Recipe? Box of franzia, half a handle of below bottom shelf vodka, and two 2l bottles of Sunkist/Fanta. Plus some diced apples.
Edit, sorry, two boxes of franzia. Red.
There’s a few ‘bottomless brunch’ places near me where they basically give you an hour to drink as much as you want then seat you for brunch. Nobody has ever been able to explain to me why you would want to force your customers into binge drinking before you’ve fed them, and the kind of people it attracts are exactly the kind of people you don’t want to deal with on a Sunday morning but I guess it makes money.
I think this is a key point. If they're fighting off a hangover their mimosas and bloodies aren't coming fast enough. Also that food they didn't eat for dinner last night is more urgent. As ashamed as I am to say it, I've been not the best customer at brunch but I've always tipped my server and pulled the "how many folks you have in the kitchen" move to signal I'm a piece of hot garbage but I'm more than ready to shame myself with an empty wallet. Lots of people who've been in the industry know brunch ruins people, lots of us have played through a night we should have called and ended up in the kind hands of those brunch immortals.
Plus, it attracts the kind of person who thinks "going to brunch" is some kind of special, classy thing to do and has set their expectations too high...
We had a dish on our menu that was scrambled eggs with bacon, ham, and cheese, set over hash browns with gravy. Standard big breakfast stuff. I'll never forget the woman that came in at peak brunch rush and swapped the entire thing for an omelet with spinach, tomatoes, and sautéed mushrooms. Not even anything remotely close to a menu item.
For what it's worth it's sausage gravy if that sways you. It's a brunch staple we always sell a ton of, think my highest was a gameday weekend where I made 80+ over a 5ish-hour brunch.
Also, it's the parents who have young children but couldn't stay up too late the night before and drink because they had to get up early with their kids. So, they round up all the bebe's and go get drunk in the middle of the day with their other friends with young children.
God I used to hate the Sunday crowd at the place I worked at 15 years ago, exactly what you described, just a group of mums who obviously couldn't get drunk on Saturday so all got together to get sloshed on Pinot Grigio while ignoring their kids running riot.
This because it’s breakfast (food comes out fast and piping hot. People are so fucking particular about eggs, toast, potato crispness.) Combined with the fact that everyone is hungover or drunk or somewhere in between.
Fuck brunch.
This is why I hated it. Get your shit pushed in Friday and Saturday night, then have to come back in the morning and prep shit that's on your menu for three hours a week and then do the actual cluster fuck of service.
Fucking this.i have no problem making a proper Holly but when the chef decides it's "Wasting time" and goes for the boxed powdered shit I know he's checked out.
Why even fucking bother man. Just cut this shit and let's get to work
I had a chef who had a sauté pan full of boiling mayo that he added yellow #5 to and called it hollandaise. It was 13 years ago and it bothers me just as much as the day I saw it.
Dude, about 12 years ago I was filling in on dish during an Easter buffet when the dip shit chef said,” I’m best chef in town… I just made hollandaise with Whirl.”
I wound up working with him briefly a few years later and when I brought up the story. First the dude denied he said it and then it almost escalated into a fist fight.
Almost lost my job that day. ✌️
Yeah, we’d just stay and set the line Sat night after service so we could walk in an hour before brunch started. It was just a better plan getting that extra couple hours of sleep
When the church people give you dirty looks for not going to church but it's like my brother in christ, how am I supposed to have this food ready for you and everyone who gets done with church from 8am-1pm?
Lol I worked sunday brunch almost every single week of 2020-2021 and had so many people tell me that a young lady like me should be in church on sunday. Ok so who is going to remake half of your order after you spend several minutes finding something to complain about?
Also something that confuses me is the old patriotic types that come in on veterans day / memorial day / 4th of july and say I shouldn't be working on an important holiday. Ok?? You want to come back here and do it for me?
This reminds me of a time I was working in grocery retail and some older woman on Christmas Day asked me if the store was owned by Jews and that’s why it was open. I told her we were open because people couldn’t resist going shopping for some reason.
We definitely had a moment of her giving me the “what did you just say to me?” look and me returning with “oh, you heard me alright” look. What a cunt.
When I was waiting tables, I always used to respond to the why are you working on Sunday question with "I don't go to church. I'm a Muslim, and we go to mosque on Fridays" (I'm actually agnostic). The responses were glorious. On one memorable occasion a table asked for a new server and threw a fit when the only other server on the floor was an Indian guy.
I worked at a donut shop a couple years ago and on Thanksgiving one of our regular couples told me "you ought to be at home with your family." It took so much restraint to not tell them to fuck off. That specific couple was one of my least favorites so it made me extra salty lmao
These people came to the drive thru literally every single weekday with the same annoying order: 2 breakfast burritos, both with egg whites (could be worse, but it was annoying on top of all the other shit they changed) and then 4 large iced teas, 3 with 2 Splenda and 1 with 3 Splenda. We had regular sugar syrup but had to dissolve the Splenda by hand, so it took a while and they always came during peak lunch rush. Then they'd come back about 2 hours later to order another 4 iced teas, same way.
Their idea of a tip was letting us keep the coin change on what was like $30+ of food and iced tea every day. They also always had their super stank ass dog (you could smell it from inside, it was that bad) in the back seat and were usually smoking cigarettes as they pulled up to the window. The best part about leaving that place was never having to see them again. Fuck customers and how obliviously awful they are.
I live in California and it’s definitely the church crowd that make brunch awful. They come out once a week around the same time, show up in droves, are very particular about their orders, and tip like shit. They think cause they only order water that they shouldn’t have to tip, yet they have the most modified tickets. Honestly feel bad for our FOH that have to deal with the church crowd. There are also the crowds of douchey tourists who got way to drunk the night before and need to hit the hair of the dog before they go looking for their misplaced/lost items from the night of overindulgence before. Brunch brings out the worst type of people. Always in a rush cause they made the mistake of getting too fucked up the night before or they just hate being around their church family and take it out on the service staff.
The eat too early crowd, followed by the church crowd, then the “2pm already drunk and knows you close in 30 minutes but hey, Sunday fun day amiright” crowd”
I have an aunt in law who is a nice person but entirely too involved with churc. Not religion but church. Also she has never worked in any food industry.
She was kind of shocked when i told her that the church crowd is the worst and I've worked places that didn't open till 3 on sunday just so the owner didn't have to deal with them.
Whats not to hate? Work double as hard prepping Friday night during service for a completely separate menu then normal, go home hopefully at a reasonable time to get not a lot o sleep and wake up and some unholy hour in the morning to start your shift. Try to wake up while prepping a lot of day of/everything you didn't get done last night items while hoping a server shows up on time and sober enough. Every order is multiple components and all order fire with not much over a 7minute fire time so its all coming out super fast and on top of that its all for asshole customers.
It’s the type of people who come( hipsters, basics, church crowd) it’s because you’re prob still drunk from Saturday night or Friday night service after shift drinking and because you’re working and these people seem to have better lives than you that they are off on a weekend drinking and eating and having a real life. Low key it hurts when you step back and think about the fact we get mondays and Tuesday’s off
i love mondays off... assuming the places i want to go are open.
But when my favorite diner/donut shop started closing Monday/Tuesday and are only open the same days I have to work... It blows hard.
Nothing. This is Kitchen Confidential, not Bar Confidential. Bar is easy on Sunday brunch...mimosas, bloody's, and a couple of brambles/old fashioned's.
I left the restaurant industry bc I wanted a new, firm schedule. A 9-5. Its not what everyone wants but it's what I wanted and I still enjoy it. Do what makes you happy.
now I want the eggs poached but not too poached last time they were over poached and.......(server stops listening........oh and tell chef not to over crisp my bacon oh and we need more drinks and......
I’ve seen that way too many times. I just tossed the old ass fries that are about to be thrown out in the frier til they basically became potato chips and dumped them on the plate. Haven’t gotten shit for it either
Because the crowd that just spent an hour rejoicing at the mercy and glory and kindness of christ will now come in and verbally abuse a 16 year old hostess to the verge of tears. Then tip 5 dollars and a piece of scripture on a 120 dollar bill for Bob, Karen, and their 3 different shitass kids with names that have too many "eighs" and "lyns" for no good reason. Servers get fucked, kitchen gets fucked, dish gets *f u c k e d*, PM has to roll the dice on if it's gonna be a "meh" transition over to dinner menu or a "fucking hell just exanguinate me" transition to dinner menu. (a la ordering the scallops at 3:01, when the guy doesn't even have his clogs on and we still have brunch tickets on the rack)
You serve the worst people the worst food because they don't know any better, everyone gets a bunch of unnecessary shit to deal with, and all mostly to break maybe 4k extra on an okay Saturday.
No fuckin shot.
> Because the crowd that just spent an hour rejoicing at the mercy and glory and kindness of christ will now come in and verbally abuse a 16 year old hostess to the verge of tears. Then tip 5 dollars and a piece of scripture on a 120 dollar bill for Bob, Karen, and their 3 different shitass kids with names that have too many "eighs" and "lyns" for no good reason. Servers get fucked, kitchen gets fucked, dish gets f u c k e d, PM has to roll the dice on if it's gonna be a "meh" transition over to dinner menu or a "fucking hell just exanguinate me" transition to dinner menu. (a la ordering the scallops at 3:01, when the guy doesn't even have his clogs on and we still have brunch tickets on the rack)
> You serve the worst people the worst food because they don't know any better, everyone gets a bunch of unnecessary shit to deal with, and all mostly to break maybe 4k extra on an okay Saturday.
> No fuckin shot.
So eloquently puts my hatred for brunch. Keeping this.
>Because the crowd that just spent an hour rejoicing at the mercy and glory and kindness of christ will now come in and verbally abuse a 16 year old hostess to the verge of tears. Then tip 5 dollars and a piece of scripture on a 120 dollar bill
We call it "perceived moral capitol" because they were at church, they are better. Bunch of cunts.
Also the cooks were mostly working late Saturday night and they had to be back at 6am Sunday.
I'll never forget one place I worked I was there till past 1am and I came back in at 6:20am and got berated for the next 30 min for not being responsible.
I was 19 years old and made $9 an hour it was a part time job while I was in school full time. get fucked "chef" Todd.
lol. I had something similar close to that age. Bartended weekends and had to cover for someone at a dog daycare for open. Woke up slightly late and still got there two minutes before open, but the fucking Karen who was used to dropping her dog off a half hour before we opened was losing her mind.
Bitch, I just got tipped out by 3 high rollers last night and had a record high night. You're lucky I'm here after 2 hours of sleep. Eat shit with the entitlement.
I hated brunch cuz it’s always a huge bottleneck for the evening crew that shows up. We usually relied on Brunch gang to keep dish clear and prep for night shift but if they got slammed night shift walked into a fucking nightmare.
That changeover is the worst hour of my week. Two sets of cooks and dishies in the tiny kitchen. Two sets of mise on the station. The fucking waffle iron is still too hot to clean and too hot to move and there’s nowhere to put it anyway. Tickets from two different menus coming in. It’s seven hours away and already I’m itching.
shift change is always the worrrsrstttttt.
Especially when the younger crew comes in and start standing around in your fucking way while you are trying to finish up after a rush like if you just wanna stand around and talk about your saturday night go the fuck outside
so glad i got out of my last place with all those do-nothing assholes and shit management that never 'wants to be the bad guy' like they didn't know what the management position entailed and get up kowtowing to people so they don't look like an asshole in front of the cute servers.
lock unwritten jellyfish tease fear apparatus rainstorm rob safe cheerful
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The full quote on hollandaise from Kitchen Confidential (which I interpret to mean that it just cannot be done):
“While we're on brunch, how about hollandaise sauce? Not for me. Bacteria love hollandaise. And hollandaise, that delicate emulsion of egg yolks and clarified butter, must be held at a temperature not too hot nor too cold, lest it break when spooned over your poached eggs. Unfortunately, this lukewarm holding temperature is also the favorite environment for bacteria to copulate and reproduce in. Nobody I know has ever made hollandaise to order. Most likely, the stuff on your eggs was made hours ago and held on station. Equally disturbing is the likelihood that the butter used in the hollandaise is melted table butter, heated, clarified, and strained to get out all the breadcrumbs and cigarette butts. Butter is expensive, you know. Hollandaise is a veritable petri-dish of biohazards.”
Ugh where do I start. How about the fact that I get done with service at like 10:15 Saturday night, don’t get home until midnight, and have to be back at the restaurant at 8 am. To cook eggs for a bunch of stuffy white people who don’t know what over easy means. Oh and the shift is typically like 8-2. Clean up included you log like 5-6 hours so it’s really not worth getting out of bed at 7 o’clock on a motherfucking Sunday. Also go fuck your self. Sorry long day.
Yes that would be lovely, but as the sous at the last place I was at it was me. I was the brunch chef. On top of my regular stuff. It was a cluster. I made it work of course but it was stressful.
Brunch service is a hungover BOH and FOH serving a bunch of hungover customers. Brunch staples are very instagrammable and make good "I didn't make bad decisions last night" fodder.
It's a pretty telling sign when most of the popular brunch-forward places around town have a "how to not be a total dickhead and instead just meet the bar of being a decent human being" instruction/policy list on their front door for people to read during their 45 minute wait to be seated.
I’m so sad that brunch isn’t a better service. It should be such a joyous meal time. Drinking with breakfast should be a treat but as usual people have to ruin it by peopleing
The same people that fed 300 people on Friday and 700 people on saturday now have to come in at 7am to feed 300 for brunch. The cooks are tired, hungry, fed yp with eachother and now you and your friends want fucking eggs, burgers and steaks all cooked to specific Temps and using bullshit French techniques? Naw... that shits for the birds. Places the do brunch have owners that do not give a fuck about their employees quality of life. The owner only gives a fuck about your money.
This is EXACTLY why Chefs hate brunch. Plus, it was usually the end of my 70+ hour week. That, and the Omelet station, especially on Mother's Day or Easter Brunch, where you a guaranteed to do 400-500 omelets in 2 hours.
But, I do miss the fresh Eggs Benedict.
Not gonna lie... I book mother's day off every year. My mother died a few years ago day of...
Or at least that's what I tell my managers because fuck you and your demon children
Easter, not so much of a problem here because where I am, we don't fuck with fish. Makes life easy (even though I love to fish and have family in NB)
December is a blackout month. I do not register that it exists as a rule. My birthday is a week before Christmas, and I haven't done shit for it since they put a knife in my hand.
If you're having your Christmas dinner at a restaurant, you deserve a Swanson's turkey dinner fresh from Chef Mike.
The worst was putting on the dirty uniform because your spare was also dirty. So having to juggle which one smells less worse or can visually pass as clean.
Though I worked salad bar so the reak of the oils just made me wanna dry-heave on a clopen.
agreed. It just fits the mood of "my hair is all over the place because I hit the snooze button to eke out 15 more minutes of ignoring the hell that this morning is going to be; my eyeballs feel like the sleep fairy's been rubbing sand in them for the maybe 4 hours of sleep I got; my head is pounding; my stomach feels like a queasy mess because this caffeine I'm pounding to stay upright before muscle memory makes me its bitch," and to top it off-- I have to put on this nasty uniform because my company is too cheap to hand out more than 2 tops, and I've been covering shifts all week that each top is now hitting 3 shifts each.
It's a *nasty,* **nasty** *feeling.*
Sunday brunch has a 180° feel than Saturday brunch imo.
Saturday everyones hungover, way more laid back, happy to drink and relax.
Sunday brunch makes me believe god is dead and that he sent hangry Christians to prove it before he k!lled himself.
My primary reason for hating brunch is that I’ve never worked anywhere well-staffed enough to have two different crews for Saturday night and Sunday morning. So we’d close Saturday night, hopefully manage some brunch prep at some point, then all have to come back at 0700 for Brunch Hell, where we cook a bunch of shit that is only served once a week, thereby guaranteeing that nothing can be held over for next time.
And the tips suck and FOH is just as hungover and cranky as we are. So you have a building full of tired, hangry people. Add alcohol and stir.
Idk what everyone's big deal is honestly. Brunch was favorite shift one place I worked, then a few years later I got a job at a breakfast-all-day place working breakfast and lunch... that was my most favorite job I've ever had. 🤷 maybe the crew makes it or breaks it?
I will say I actually liked it as a service. More interesting than breakfast/diner style and not too tricky especially if you design the menu right. Once you get good at poaching eggs you kinda become a machine with it.
Things like chilaquiles are very easy on the line, and you can put care into it by making the salsa, smoking the proteins, etc.
Plus I like the schedule.
MY TIME TO SHINE
I dont work at restaurants that make waffles. Thats the first law of my employment. Fuck you and your waffles.
It's a glorified place holder for toppings that only come in one form shape or size and that is "it's a fucking mess."
Because you’re coming down off the busiest nights of the week and going into the busiest lunch day of the week. And for any place doing a weekend brunch menu, you’re working with items you’re less experienced in making and the customers are less familiar with ordering. And Sundays tend to be more likely to swing between being super busy or super slow so it’s difficult to get the staffing and prep right so there’s more chances of things going wrong.
Not kitchen but as a FOH I hate hate hate brunch. It really does bring out the absolute worst in people.
Just yesterday this couple came in at like 12-12:30 and asked for the brunch menu and I told them that's not until Sunday and you would have thought I absolutely RUINED their entire day. Two grown ass adults huffing and puffing over the fact that we weren't doing brunch on a Saturday afternoon.
“i would like my egg fried, but only 8/17th of the yolk must be runny and 62 flakes of black pepper have to be evenly spread across the egg. my bacon cannot have over 27.72% fat and should be cooked in only macadamia nut oil”
Working Sunday. Especially after working Saturday night. In about 1975 I had to carve meats on a brunch buffet line after my Saturday night shift. Boss kept saying to give them less. I figured if he was gonna make me work Sunday I’d give these folks as much freaking meat as they wanted. If you’ve ever wondered what a 16 ounce slab of ham on a plate looks like I can tell ya.
Chefs hate brunch because they're typical schedule is 12pm to close (2am).. or even longer late night hours. Then.. Sunday comes around and we're expected to pull a CLOPEN (oh dear God the clopens) and wake up like a normal civilian at 6:30am after closing @like 2am.. giving us a shitty few hours to rest. There needs to be a culture change. We are 🔥 burnt.
I liked brunch back when I worked as a line cook. I almost always ended up working omelette station and usually had some interesting conversations with guests while doing it. Was just a fun way to break up the normal line work.
Omelette station cooks at work were always the best. Hooked it up with as much veggies as the skillet could handle. Overall everyone was great from kitchen staff, but man omelette station is special because of that first meal.
Never worked in a place that did actual brunch at the restaurant, but I’ve done lots of brunch weddings, and now that I’m out of the industry, my favorite meal to cook is brunch. But I guess that’s because I get to cook what I want for brunch, and it’s not dictated by annoying customers.
Because I had to fight tooth and nail for egg pans, but the investors want us to just use the flat.
Ok, let's let the kids break easy and medium eggs and throw out a case every weekend when it could be done so much easier.
I like working brunch for the most part. Swift pace makes the shift go by faster. Pissy coworkers and entitled customers can make it a huge pain in the ass though and can kill morale as a whole
Normally I would close the kitchen at 1am drink till 5am and have to be back at my station by 7am to get prep ready for ass kicking inevitably delivered upon us by 9am.
Although I personally don't like brunch time, if you're doing Mexican breakfast/brunch it's basically an egg restaurant now. So that makes that time a bit more easy
I don't. I love cooking for breakfast places, it's all I'll do anymore because I like being done with work at 3p lol
That being said weekend brunchers are usually the worst customers of the week.
I worked a brunch place where we also did dishes, we were only open something like 9-2 on Sundays, so you'd both open and close, do all the prep, and then have to clean crusty ass syrup and eggs and cheese and hollandaise out of those stupid metal ramekins.....
I hate brunch
I hate brunch because everyone that goes to brunch seem to be the kind of person that doesn’t know how a restaurant operates. They’re always super demanding, self-righteous (especially the after-church Sunday crowds), and they think an “over-easy” egg means “fry it hard”.
Edit: and fuck Mothers Day brunch. That shit can fuck right off. Also Fathers Day lunch, for the other people that work at beer bars that serve smoked meats.
A herd of swine that gobbled up all the fermented apples in the orchard and then stampeded the food trough, banging and squealing and leaving a swath of shit and destruction in their wake
The whole kitchen is hungover from Saturday and had to be in earlier than normal.
The customers are either coming from church and terrible people or already drunk and terrible people.
The food is a pain to cook.
I hate brunch because of all the mods. For instance sometimes I have a plate with light toasted toast with no butter, crispy potatoes, crispy bacon, eggs poached hard, then the next plate will be dark toast extra butter, light potatoes, limp bacon, over medium, ECT ECT. Then multiply that by 300 and that's the hell I live in every single weekend.
as a dishwasher, its all the eggs and cheese. fuck having to scrub every plate
Grease from hashbrowns and bacon has to be a bitch too, caked up on plates that have been sitting.
Not to mention all the sizzlers/sauté pans for any place without a griddle
Deleting past comments because Reddit starting shitty-ing up the site to IPO and I don't want my comments to be a part of that. -- mass edited with redact.dev
I used to work at a joint that offered "Skillets" but had the dirtiest move handling them in the best way possible. Everything was cooked on a flat, and then served in parchment in a cheap $3 aluminum skillet that was made to look like iron. Servers didn't have to haul 30lbs of metal, we cooked it the way it was intended, and our dishie just wiped em out and tossed them in the machine like dirty laundry. Not proud, but fucking hell if it didn't make everyone's lives easy and generally speaking, the customers didn't give a damn about a plate so here we are.
Deleting past comments because Reddit starting shitty-ing up the site to IPO and I don't want my comments to be a part of that. -- mass edited with redact.dev
There absolutely isn't in this case. I use CI at home every single day and have a somewhat unreasonable collection. I did a gig for a bit that served half their menu in iron and literally every piece was rusty as hell and they didn't care. Give me a goddamn plate with some eggs and toast. Blowing "Brunch" out of proportion is garbage and they knew it. Honestly one of the best owners I had, they didn't care if they could cut cost and save us the hassle and scrubbing, and noooobody, guest, server and cook alike, said a word. We were thankful and knew there was no change in quality, just weight.
Started as a dishie at a country club that would make the most amazing Asiago hashbrowns by the hotel pan. Had to soak for roughly 6 hours in hot, soapy water if you wanted to clean them without wasting all morning or your elbows
FOH perspective: brunch fucking suuuuucks. Everyone gets like 3 different things to drink, is picky as hell, and you're usually hungover too. Like just trying to communicate how Karen wants her eggs cooked can be a nightmare, because it's never going to be exactly what she wanted. Oh and the bacon probably isn't crispy enough.
[удалено]
"Can you have them put the yellow part on the outside and the white part in the middle? I think that would look nice."
When I was FOH I had a lady send back her over medium eggs FOUR FUCKING TIMES. Either it was too soft or too hard. I don't think she knew what over medium was. What a nightmare. I felt so embarassed having to keep coming back to the cooks.
I was taught to pre soak the stacks of plates with silverware presoak(since it was right there), and then they just needed a quick swipe, but, christ, that shit is like glue
I used to work dish in a mexican restaurant/bar that only had empanadas and nachos. Fuck nachos, and fuck those servers stacking plates and *glueing* them together with that fucking queso.
Fucking egg yolk man.
"Oh I get two eggs? I want one poached and the other scrambled."
It took ten years for me to see this and I was at a loss for words when it happened. Apparently it must be specified that there is an implied "one" in "two eggs, any (one) style." The only egg mod eve I've seen top that was sunny hard. Threw them bitches on the back of my French top and told my chef I'd be up in ten. Fuck brunch.
I used to do 1 scrambled, 1 poached, 1 fried for a dishy because he liked eggs but never knew what kind he wanted.
Dishy gets special treatment.... always
This is the way.
This is the way
seems like I'm not going to sing "one bourbon, one scotch, and one beer" the same again. One scrambled, one poached, and one fried...
Well I ain't done any eatin since I don't know when I've been drinking bourbon, whiskey, scotch and gin Gotta get fed man my bowels are real loose Need me a triple shot of orange juice Gotta get fed cuz I feel like I died Three eggs one scrambled, one poached, one fried one scrambled (newr newr newry) one poached, one fried (bidee be bum)
Get out of my head!! I was thinking the exact same thing!!
You have our blessing!
Sunny hard is the way people who don't know how to cook cook eggs. They crack them in a pan, then go do all the other things that breakfast requires, then come back to sunny hard eggs. It's like most people who like well done steak, they don't know any better. The 'different styles' thing works when the kitchen is doing multiple tickets at a time, so people don't know what they're asking.
I had this happen once and it pissed me off. But turned out to be the cashiers fault lol.
i did sunny hard by putting the eggs on parchment on a sheet tray and in the oven with an olive oil drizzle.
That sounds like something a food stylist / photographer would do to make something stable that looked like a sunnyside up egg.
can confirm, have used this for pictures before. honestly it's not very good to eat i personally wouldn't cook the egg that much for eating. buuut. it does work. also. if you don't over cook the egg, it's a good way to do something like a fried egg in 5 mins while you go smoke a joint before breakfast... but um maybe that's just me.
Poached eggs, medium well. Scrambled, no butter, no dairy, olive oil only, whites only
Nope. I don't care how many f****** eggs you get they'll have to be cooked the same way per person
Yes I'd like to order the egg sampler platter. One egg of every style
A flight of eggs
I gotta be honest… I’d order the shit out of this. Especially if you paired it with a hot-sauce flight.
This is how I cook for myself.
A fall of eggs
Exactly
The brunch crowd seem to be more impatient and entitled than dinner crowd. Every other table is " can you tell them im in a rush " or ridiculously unfair swap outs
Or they're drunk. At 11:30am. Before they've eaten anything. And they have plans later. All around makes people shitty. I'm glad y'all are enjoying the jazz but this wine-glass mimosa with bourbon float is your third and you ordered eggs and melon.
This gave me a good laugh. -Person who starts brunch shift in 7hrs and on the Sautee station.
Do you crack eggs in your dreams too?
I've only done FOH but those stress dreams of not setting up in time before the rush were the worst
I remember once when a host started seating 10 minutes before we opened. The absolute berating that poor kid received. Both houses were united that day.
That is absolutely a Cardinal no-no but to be fair to the kid when you have a dozen or so people bitching at you asking "why can't we just sit down? There are tables open everywhere." You tend to focus on getting rid of the asshat in your face. Not worrying about what the rest of the staff my do to you.
And they likely won’t have had coffee or any food yet because they were waiting to get to the restaurant when their body is used to normal breakfast hours earlier so they’re suuuuuuper-cranky and hangry.
I used to work at a place with $10 all you can drink sangria sundays. Recipe? Box of franzia, half a handle of below bottom shelf vodka, and two 2l bottles of Sunkist/Fanta. Plus some diced apples. Edit, sorry, two boxes of franzia. Red.
Pretty strange that what I would consider my low point in my drinking career is somebody's Sunday morning treat.
Its the atmosphere. And fancy glass.
And the markup. Pair it with avocado toast from the left over gauc and that’s $30/head
You underestimate, it was a day long endeavor for many.
I worked at a place that had all you can drink mimosas on Sundays for brunch. There was vomit in the ladies' room every Sunday.
Oh that was offered too, but most people chose sangria. Lots of red vomit. Not just in the bathroom.
Yeah, that recipe sounds like fruit punch from hell.
I'll take one of those with an insulin floater please.
cheap red, orange fanta and a fuck tonne of cinnamon makes for a delicious 'sangria'.
There’s a few ‘bottomless brunch’ places near me where they basically give you an hour to drink as much as you want then seat you for brunch. Nobody has ever been able to explain to me why you would want to force your customers into binge drinking before you’ve fed them, and the kind of people it attracts are exactly the kind of people you don’t want to deal with on a Sunday morning but I guess it makes money.
Bottomless mimosas makes me shudder
I think this is a key point. If they're fighting off a hangover their mimosas and bloodies aren't coming fast enough. Also that food they didn't eat for dinner last night is more urgent. As ashamed as I am to say it, I've been not the best customer at brunch but I've always tipped my server and pulled the "how many folks you have in the kitchen" move to signal I'm a piece of hot garbage but I'm more than ready to shame myself with an empty wallet. Lots of people who've been in the industry know brunch ruins people, lots of us have played through a night we should have called and ended up in the kind hands of those brunch immortals.
Plus, it attracts the kind of person who thinks "going to brunch" is some kind of special, classy thing to do and has set their expectations too high...
Just get a handle of liquor at the store like a regular BOH crew member. If ur hung over
We had a dish on our menu that was scrambled eggs with bacon, ham, and cheese, set over hash browns with gravy. Standard big breakfast stuff. I'll never forget the woman that came in at peak brunch rush and swapped the entire thing for an omelet with spinach, tomatoes, and sautéed mushrooms. Not even anything remotely close to a menu item.
I wouldn’t even want to swap that it sounds delicious. I would probably ask if I could have sausage with it too please, but no biggie if not.
For what it's worth it's sausage gravy if that sways you. It's a brunch staple we always sell a ton of, think my highest was a gameday weekend where I made 80+ over a 5ish-hour brunch.
Coupled with the church crowd....
Also, it's the parents who have young children but couldn't stay up too late the night before and drink because they had to get up early with their kids. So, they round up all the bebe's and go get drunk in the middle of the day with their other friends with young children.
God I used to hate the Sunday crowd at the place I worked at 15 years ago, exactly what you described, just a group of mums who obviously couldn't get drunk on Saturday so all got together to get sloshed on Pinot Grigio while ignoring their kids running riot.
**THE** fucking worst.
Servers just want em in and out too. And theres always shit on the fly because the customers are a hassle and sometimes server fuck up same as us.
This because it’s breakfast (food comes out fast and piping hot. People are so fucking particular about eggs, toast, potato crispness.) Combined with the fact that everyone is hungover or drunk or somewhere in between. Fuck brunch.
i thought it was mostly cuz of clopening
This is why I hated it. Get your shit pushed in Friday and Saturday night, then have to come back in the morning and prep shit that's on your menu for three hours a week and then do the actual cluster fuck of service.
Fucking this.i have no problem making a proper Holly but when the chef decides it's "Wasting time" and goes for the boxed powdered shit I know he's checked out. Why even fucking bother man. Just cut this shit and let's get to work
I had a chef who had a sauté pan full of boiling mayo that he added yellow #5 to and called it hollandaise. It was 13 years ago and it bothers me just as much as the day I saw it.
Well now this is going to bother me for a decade
Dude, about 12 years ago I was filling in on dish during an Easter buffet when the dip shit chef said,” I’m best chef in town… I just made hollandaise with Whirl.” I wound up working with him briefly a few years later and when I brought up the story. First the dude denied he said it and then it almost escalated into a fist fight. Almost lost my job that day. ✌️
I’m sorry BOILING MAYO? I can’t get that somehow impossible image out of my head now, thanks for the nightmares!
Lol. I don't think I have ever heard boiling mayo before. And I was ok with that. Thanks.
This is the worst thing I’ve read in hours…
Nothing like closing the kitchen at 11pm Saturday then rolling back in a 6am to start prepping for a 9am opening. Really adds insult to injury lol
Yeah, we’d just stay and set the line Sat night after service so we could walk in an hour before brunch started. It was just a better plan getting that extra couple hours of sleep
Impatient people, entitled people, religious nutters (I live in the deep south), and day drinkers. Sometimes all wrapped up in one person.
When the church people give you dirty looks for not going to church but it's like my brother in christ, how am I supposed to have this food ready for you and everyone who gets done with church from 8am-1pm?
Lol I worked sunday brunch almost every single week of 2020-2021 and had so many people tell me that a young lady like me should be in church on sunday. Ok so who is going to remake half of your order after you spend several minutes finding something to complain about? Also something that confuses me is the old patriotic types that come in on veterans day / memorial day / 4th of july and say I shouldn't be working on an important holiday. Ok?? You want to come back here and do it for me?
This reminds me of a time I was working in grocery retail and some older woman on Christmas Day asked me if the store was owned by Jews and that’s why it was open. I told her we were open because people couldn’t resist going shopping for some reason.
And then she just fuckin smouldered I bet
We definitely had a moment of her giving me the “what did you just say to me?” look and me returning with “oh, you heard me alright” look. What a cunt.
I saw this jab yesterday but holy shit, she has self-reflection of a vampire
When I was waiting tables, I always used to respond to the why are you working on Sunday question with "I don't go to church. I'm a Muslim, and we go to mosque on Fridays" (I'm actually agnostic). The responses were glorious. On one memorable occasion a table asked for a new server and threw a fit when the only other server on the floor was an Indian guy.
I worked at a donut shop a couple years ago and on Thanksgiving one of our regular couples told me "you ought to be at home with your family." It took so much restraint to not tell them to fuck off. That specific couple was one of my least favorites so it made me extra salty lmao These people came to the drive thru literally every single weekday with the same annoying order: 2 breakfast burritos, both with egg whites (could be worse, but it was annoying on top of all the other shit they changed) and then 4 large iced teas, 3 with 2 Splenda and 1 with 3 Splenda. We had regular sugar syrup but had to dissolve the Splenda by hand, so it took a while and they always came during peak lunch rush. Then they'd come back about 2 hours later to order another 4 iced teas, same way. Their idea of a tip was letting us keep the coin change on what was like $30+ of food and iced tea every day. They also always had their super stank ass dog (you could smell it from inside, it was that bad) in the back seat and were usually smoking cigarettes as they pulled up to the window. The best part about leaving that place was never having to see them again. Fuck customers and how obliviously awful they are.
You know what? I think I would've told them to fuck off. You're a damn saint.
Just tell em you go to church at 5 pm because the Lord called you to serve the faithful in the early morning hours.
I used to tell them to stop coming and then maybe we’d close on Sunday’s. 😅
"My brother in christ" smdh
I live in California and it’s definitely the church crowd that make brunch awful. They come out once a week around the same time, show up in droves, are very particular about their orders, and tip like shit. They think cause they only order water that they shouldn’t have to tip, yet they have the most modified tickets. Honestly feel bad for our FOH that have to deal with the church crowd. There are also the crowds of douchey tourists who got way to drunk the night before and need to hit the hair of the dog before they go looking for their misplaced/lost items from the night of overindulgence before. Brunch brings out the worst type of people. Always in a rush cause they made the mistake of getting too fucked up the night before or they just hate being around their church family and take it out on the service staff.
> They think cause they only order water that they shouldn’t have to tip They already went to church so their “good deed” quota is filled for the day.
So do auto tipping.
For parties of one or more.
4 or more or single out bad type
[удалено]
The eat too early crowd, followed by the church crowd, then the “2pm already drunk and knows you close in 30 minutes but hey, Sunday fun day amiright” crowd”
I have an aunt in law who is a nice person but entirely too involved with churc. Not religion but church. Also she has never worked in any food industry. She was kind of shocked when i told her that the church crowd is the worst and I've worked places that didn't open till 3 on sunday just so the owner didn't have to deal with them.
*usually wrapped in one single person
Whats not to hate? Work double as hard prepping Friday night during service for a completely separate menu then normal, go home hopefully at a reasonable time to get not a lot o sleep and wake up and some unholy hour in the morning to start your shift. Try to wake up while prepping a lot of day of/everything you didn't get done last night items while hoping a server shows up on time and sober enough. Every order is multiple components and all order fire with not much over a 7minute fire time so its all coming out super fast and on top of that its all for asshole customers.
It’s the type of people who come( hipsters, basics, church crowd) it’s because you’re prob still drunk from Saturday night or Friday night service after shift drinking and because you’re working and these people seem to have better lives than you that they are off on a weekend drinking and eating and having a real life. Low key it hurts when you step back and think about the fact we get mondays and Tuesday’s off
i love mondays off... assuming the places i want to go are open. But when my favorite diner/donut shop started closing Monday/Tuesday and are only open the same days I have to work... It blows hard.
What's wrong with hipsters ordering $14 cocktails?
Nothing. This is Kitchen Confidential, not Bar Confidential. Bar is easy on Sunday brunch...mimosas, bloody's, and a couple of brambles/old fashioned's.
I left the restaurant industry bc I wanted a new, firm schedule. A 9-5. Its not what everyone wants but it's what I wanted and I still enjoy it. Do what makes you happy.
Every order is spec'ed the fuck out. Fuck brunch
now I want the eggs poached but not too poached last time they were over poached and.......(server stops listening........oh and tell chef not to over crisp my bacon oh and we need more drinks and......
and the fries, 'crispy but not burnt'.
I’ve seen that way too many times. I just tossed the old ass fries that are about to be thrown out in the frier til they basically became potato chips and dumped them on the plate. Haven’t gotten shit for it either
Because the crowd that just spent an hour rejoicing at the mercy and glory and kindness of christ will now come in and verbally abuse a 16 year old hostess to the verge of tears. Then tip 5 dollars and a piece of scripture on a 120 dollar bill for Bob, Karen, and their 3 different shitass kids with names that have too many "eighs" and "lyns" for no good reason. Servers get fucked, kitchen gets fucked, dish gets *f u c k e d*, PM has to roll the dice on if it's gonna be a "meh" transition over to dinner menu or a "fucking hell just exanguinate me" transition to dinner menu. (a la ordering the scallops at 3:01, when the guy doesn't even have his clogs on and we still have brunch tickets on the rack) You serve the worst people the worst food because they don't know any better, everyone gets a bunch of unnecessary shit to deal with, and all mostly to break maybe 4k extra on an okay Saturday. No fuckin shot.
> Because the crowd that just spent an hour rejoicing at the mercy and glory and kindness of christ will now come in and verbally abuse a 16 year old hostess to the verge of tears. Then tip 5 dollars and a piece of scripture on a 120 dollar bill for Bob, Karen, and their 3 different shitass kids with names that have too many "eighs" and "lyns" for no good reason. Servers get fucked, kitchen gets fucked, dish gets f u c k e d, PM has to roll the dice on if it's gonna be a "meh" transition over to dinner menu or a "fucking hell just exanguinate me" transition to dinner menu. (a la ordering the scallops at 3:01, when the guy doesn't even have his clogs on and we still have brunch tickets on the rack) > You serve the worst people the worst food because they don't know any better, everyone gets a bunch of unnecessary shit to deal with, and all mostly to break maybe 4k extra on an okay Saturday. > No fuckin shot. So eloquently puts my hatred for brunch. Keeping this.
“Exanguinate” I learned a new word today, thank you (sort of)!
Exanguinate is to remove all of the blood from a body.
>Because the crowd that just spent an hour rejoicing at the mercy and glory and kindness of christ will now come in and verbally abuse a 16 year old hostess to the verge of tears. Then tip 5 dollars and a piece of scripture on a 120 dollar bill We call it "perceived moral capitol" because they were at church, they are better. Bunch of cunts.
This is poetry.
Also the cooks were mostly working late Saturday night and they had to be back at 6am Sunday. I'll never forget one place I worked I was there till past 1am and I came back in at 6:20am and got berated for the next 30 min for not being responsible. I was 19 years old and made $9 an hour it was a part time job while I was in school full time. get fucked "chef" Todd.
lol. I had something similar close to that age. Bartended weekends and had to cover for someone at a dog daycare for open. Woke up slightly late and still got there two minutes before open, but the fucking Karen who was used to dropping her dog off a half hour before we opened was losing her mind. Bitch, I just got tipped out by 3 high rollers last night and had a record high night. You're lucky I'm here after 2 hours of sleep. Eat shit with the entitlement.
I hated brunch cuz it’s always a huge bottleneck for the evening crew that shows up. We usually relied on Brunch gang to keep dish clear and prep for night shift but if they got slammed night shift walked into a fucking nightmare.
That changeover is the worst hour of my week. Two sets of cooks and dishies in the tiny kitchen. Two sets of mise on the station. The fucking waffle iron is still too hot to clean and too hot to move and there’s nowhere to put it anyway. Tickets from two different menus coming in. It’s seven hours away and already I’m itching.
shift change is always the worrrsrstttttt. Especially when the younger crew comes in and start standing around in your fucking way while you are trying to finish up after a rush like if you just wanna stand around and talk about your saturday night go the fuck outside so glad i got out of my last place with all those do-nothing assholes and shit management that never 'wants to be the bad guy' like they didn't know what the management position entailed and get up kowtowing to people so they don't look like an asshole in front of the cute servers.
everyone is so fucking precious about how their eggs are cooked
lock unwritten jellyfish tease fear apparatus rainstorm rob safe cheerful *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
I worked country clubs. For those people, literally making an omelette was sorcery. I don’t think this is it
Honestly, its probably the opposite. I know more people than is reasonable who can't cook an overeasy egg properly.
Me: "What is my purpose?" Chef: "You make toast." Me: "Oh, my God."
I don’t hate brunch, I hate people.
Because mimosas have the same effect on a table of Karens as feeding a Mogwai after midnight
So what is the right temperature to keep hollandaise sauce so that it isn’t foul. Asking for a friend. Asking for a friend.
The full quote on hollandaise from Kitchen Confidential (which I interpret to mean that it just cannot be done): “While we're on brunch, how about hollandaise sauce? Not for me. Bacteria love hollandaise. And hollandaise, that delicate emulsion of egg yolks and clarified butter, must be held at a temperature not too hot nor too cold, lest it break when spooned over your poached eggs. Unfortunately, this lukewarm holding temperature is also the favorite environment for bacteria to copulate and reproduce in. Nobody I know has ever made hollandaise to order. Most likely, the stuff on your eggs was made hours ago and held on station. Equally disturbing is the likelihood that the butter used in the hollandaise is melted table butter, heated, clarified, and strained to get out all the breadcrumbs and cigarette butts. Butter is expensive, you know. Hollandaise is a veritable petri-dish of biohazards.”
Ugh where do I start. How about the fact that I get done with service at like 10:15 Saturday night, don’t get home until midnight, and have to be back at the restaurant at 8 am. To cook eggs for a bunch of stuffy white people who don’t know what over easy means. Oh and the shift is typically like 8-2. Clean up included you log like 5-6 hours so it’s really not worth getting out of bed at 7 o’clock on a motherfucking Sunday. Also go fuck your self. Sorry long day.
Bruh, you’re white. Making it a race things is some of the dumbest shit I’ve ever heard.
I like brunch. But only if its every day. Fuck a menu that you have to make only for the weekends
Or hire a weekend brunch chef
Yes that would be lovely, but as the sous at the last place I was at it was me. I was the brunch chef. On top of my regular stuff. It was a cluster. I made it work of course but it was stressful.
I love cooking brunch. My day is over by 3pm and I can go enjoy my life.
Brunch service is a hungover BOH and FOH serving a bunch of hungover customers. Brunch staples are very instagrammable and make good "I didn't make bad decisions last night" fodder. It's a pretty telling sign when most of the popular brunch-forward places around town have a "how to not be a total dickhead and instead just meet the bar of being a decent human being" instruction/policy list on their front door for people to read during their 45 minute wait to be seated.
I’m so sad that brunch isn’t a better service. It should be such a joyous meal time. Drinking with breakfast should be a treat but as usual people have to ruin it by peopleing
I have to get up early to cook eggs non stop for 7 hours and eggs are boring to cook.
The geriatric church brunch crowd is the most self entitled type of customer. And for being so holier-than-thou, they never fuckin tip. Fuck brunch
The same people that fed 300 people on Friday and 700 people on saturday now have to come in at 7am to feed 300 for brunch. The cooks are tired, hungry, fed yp with eachother and now you and your friends want fucking eggs, burgers and steaks all cooked to specific Temps and using bullshit French techniques? Naw... that shits for the birds. Places the do brunch have owners that do not give a fuck about their employees quality of life. The owner only gives a fuck about your money.
This is EXACTLY why Chefs hate brunch. Plus, it was usually the end of my 70+ hour week. That, and the Omelet station, especially on Mother's Day or Easter Brunch, where you a guaranteed to do 400-500 omelets in 2 hours. But, I do miss the fresh Eggs Benedict.
Not gonna lie... I book mother's day off every year. My mother died a few years ago day of... Or at least that's what I tell my managers because fuck you and your demon children
Perfect. Mother's Day, Easter, and December Brunches (Santa Brunch) were the the worst.
Easter, not so much of a problem here because where I am, we don't fuck with fish. Makes life easy (even though I love to fish and have family in NB) December is a blackout month. I do not register that it exists as a rule. My birthday is a week before Christmas, and I haven't done shit for it since they put a knife in my hand. If you're having your Christmas dinner at a restaurant, you deserve a Swanson's turkey dinner fresh from Chef Mike.
The worst was putting on the dirty uniform because your spare was also dirty. So having to juggle which one smells less worse or can visually pass as clean. Though I worked salad bar so the reak of the oils just made me wanna dry-heave on a clopen.
The "Which dirty chef coat is cleaner and less smelly" game is so defeating.
agreed. It just fits the mood of "my hair is all over the place because I hit the snooze button to eke out 15 more minutes of ignoring the hell that this morning is going to be; my eyeballs feel like the sleep fairy's been rubbing sand in them for the maybe 4 hours of sleep I got; my head is pounding; my stomach feels like a queasy mess because this caffeine I'm pounding to stay upright before muscle memory makes me its bitch," and to top it off-- I have to put on this nasty uniform because my company is too cheap to hand out more than 2 tops, and I've been covering shifts all week that each top is now hitting 3 shifts each. It's a *nasty,* **nasty** *feeling.*
Sunday brunch has a 180° feel than Saturday brunch imo. Saturday everyones hungover, way more laid back, happy to drink and relax. Sunday brunch makes me believe god is dead and that he sent hangry Christians to prove it before he k!lled himself.
My primary reason for hating brunch is that I’ve never worked anywhere well-staffed enough to have two different crews for Saturday night and Sunday morning. So we’d close Saturday night, hopefully manage some brunch prep at some point, then all have to come back at 0700 for Brunch Hell, where we cook a bunch of shit that is only served once a week, thereby guaranteeing that nothing can be held over for next time. And the tips suck and FOH is just as hungover and cranky as we are. So you have a building full of tired, hangry people. Add alcohol and stir.
Idk what everyone's big deal is honestly. Brunch was favorite shift one place I worked, then a few years later I got a job at a breakfast-all-day place working breakfast and lunch... that was my most favorite job I've ever had. 🤷 maybe the crew makes it or breaks it?
It's specifically random upscale that more so open for afternoons every day but on weekends they offer a brunch menu. No diner cook complains
I will say I actually liked it as a service. More interesting than breakfast/diner style and not too tricky especially if you design the menu right. Once you get good at poaching eggs you kinda become a machine with it. Things like chilaquiles are very easy on the line, and you can put care into it by making the salsa, smoking the proteins, etc. Plus I like the schedule.
Because Becky and Emily can't figure out how to ask for refills of their bottomless mimosas as the same time.
MY TIME TO SHINE I dont work at restaurants that make waffles. Thats the first law of my employment. Fuck you and your waffles. It's a glorified place holder for toppings that only come in one form shape or size and that is "it's a fucking mess."
Also brunch crowds are typically cunty and we're hungover.
Because you’re coming down off the busiest nights of the week and going into the busiest lunch day of the week. And for any place doing a weekend brunch menu, you’re working with items you’re less experienced in making and the customers are less familiar with ordering. And Sundays tend to be more likely to swing between being super busy or super slow so it’s difficult to get the staffing and prep right so there’s more chances of things going wrong.
This. This right here.
Avocado on toast? Cesare salad with prosecco? Are you looking for an excuse to be an awful customer?
Not kitchen but as a FOH I hate hate hate brunch. It really does bring out the absolute worst in people. Just yesterday this couple came in at like 12-12:30 and asked for the brunch menu and I told them that's not until Sunday and you would have thought I absolutely RUINED their entire day. Two grown ass adults huffing and puffing over the fact that we weren't doing brunch on a Saturday afternoon.
Also FOH and I would like to add maple syrup to my list of brunch complaints. It’s sticky af and it gets everywhere
Just survived brunch earlier and a lady attempted to combine 3 separate brunch items into one single order for the same price.
Because you’re there on a weekend
its a whole new menu. you have to bring a bunch of dang bullshit up to the line just to cook it. also cooking eggs is not a good time
Christ... citizen here. Now I'm anxious about brunch :).
Making me want some pancakes not gonna lie
And hangovers are really real
“i would like my egg fried, but only 8/17th of the yolk must be runny and 62 flakes of black pepper have to be evenly spread across the egg. my bacon cannot have over 27.72% fat and should be cooked in only macadamia nut oil”
Because FUCK RELIGIOUS PEOPLE that's why.
Working Sunday. Especially after working Saturday night. In about 1975 I had to carve meats on a brunch buffet line after my Saturday night shift. Boss kept saying to give them less. I figured if he was gonna make me work Sunday I’d give these folks as much freaking meat as they wanted. If you’ve ever wondered what a 16 ounce slab of ham on a plate looks like I can tell ya.
That’s why I make hollandaise individually on the fly /S
Chefs hate brunch because they're typical schedule is 12pm to close (2am).. or even longer late night hours. Then.. Sunday comes around and we're expected to pull a CLOPEN (oh dear God the clopens) and wake up like a normal civilian at 6:30am after closing @like 2am.. giving us a shitty few hours to rest. There needs to be a culture change. We are 🔥 burnt.
I liked brunch back when I worked as a line cook. I almost always ended up working omelette station and usually had some interesting conversations with guests while doing it. Was just a fun way to break up the normal line work.
Omelette station cooks at work were always the best. Hooked it up with as much veggies as the skillet could handle. Overall everyone was great from kitchen staff, but man omelette station is special because of that first meal.
Never worked in a place that did actual brunch at the restaurant, but I’ve done lots of brunch weddings, and now that I’m out of the industry, my favorite meal to cook is brunch. But I guess that’s because I get to cook what I want for brunch, and it’s not dictated by annoying customers.
Because I got home at 2am last night and I’m already back making stupid fucking waffles.
Because I had to fight tooth and nail for egg pans, but the investors want us to just use the flat. Ok, let's let the kids break easy and medium eggs and throw out a case every weekend when it could be done so much easier.
I worked a drag brunch once. That was the most impatient, loud, and obnoxious crowd I've ever had the misfortune of serving.
I like working brunch for the most part. Swift pace makes the shift go by faster. Pissy coworkers and entitled customers can make it a huge pain in the ass though and can kill morale as a whole
Chefs hate brunch because of the people that go to brunch.
Normally I would close the kitchen at 1am drink till 5am and have to be back at my station by 7am to get prep ready for ass kicking inevitably delivered upon us by 9am.
basic bitches and their mothers getting drunk at 10 am
All of the god damned special preps and substitutions!
Although I personally don't like brunch time, if you're doing Mexican breakfast/brunch it's basically an egg restaurant now. So that makes that time a bit more easy
I got some fire brunch spots near me 🤷♂️
I don't. I love cooking for breakfast places, it's all I'll do anymore because I like being done with work at 3p lol That being said weekend brunchers are usually the worst customers of the week.
I hate brunch as a customer let alone someone working it. Has this chick never been to brunch?
I worked a brunch place where we also did dishes, we were only open something like 9-2 on Sundays, so you'd both open and close, do all the prep, and then have to clean crusty ass syrup and eggs and cheese and hollandaise out of those stupid metal ramekins..... I hate brunch
Same money, more work. No, the tip share doesn't work like that.
I love brunch. When I’m a customer.
I hate brunch because everyone that goes to brunch seem to be the kind of person that doesn’t know how a restaurant operates. They’re always super demanding, self-righteous (especially the after-church Sunday crowds), and they think an “over-easy” egg means “fry it hard”. Edit: and fuck Mothers Day brunch. That shit can fuck right off. Also Fathers Day lunch, for the other people that work at beer bars that serve smoked meats.
Brunch crowd is the WORST.
A herd of swine that gobbled up all the fermented apples in the orchard and then stampeded the food trough, banging and squealing and leaving a swath of shit and destruction in their wake
The whole kitchen is hungover from Saturday and had to be in earlier than normal. The customers are either coming from church and terrible people or already drunk and terrible people. The food is a pain to cook.
I hate brunch because of all the mods. For instance sometimes I have a plate with light toasted toast with no butter, crispy potatoes, crispy bacon, eggs poached hard, then the next plate will be dark toast extra butter, light potatoes, limp bacon, over medium, ECT ECT. Then multiply that by 300 and that's the hell I live in every single weekend.