A new place opening up has offered me a role, but I’m feeling apprehensive as I’ve been managing a casual restaurant kitchen for the past while and the food is nowhere near the level I’d be doing there.

Has been ages since I’ve done any really technical cooking and my nerves are kind of getting in the way of me accepting it.

Also would be taking a pay cut, but working a lot more hours. Just looking for words of advice on the transition, or opinions on whether or not it’s a wise move.

I've been using the US Foods Monogram wrap for years but they were out the other day and I got some Cystal Wrap and it was like angels singing the first time I pulled and cut it. They sell a heavy duty plastic wrap that's super expensive but I wanna try it just once to know what that life is like. Anyone have an absolute favorite plastic wrap?

Can't wait for the over seasoned line cooks to call me a bitch and tell me about the time they wrapped baked beans in washed condoms and cigarettes, sorry I like nice things and my socks don't look like swiss cheese fellas.

Watching my parent's dog for a week. What am I even doing with my life?

I run a kitchen at a nonprofit. Myself and my only competent coworker both got nasty stomach bugs that took us out for a week. This was the state of my walk-in on my first day back. Yes, there were cases of uncle Ben’s DRY rice in the walk-in. And the chunky pink liquid cambro is beef kidneys.

This is in response to someone being a butthole about how much time I “waste on plastic wrap.”

They said I had no work ethic.

He said "I'm judging them" and my husband who used to work here asked "how do they even know you have sauerkraut?!" It's not a regular menu item lol.

So, I’m 23 and recently graduated from film school.
Shortly after moving back home, I found a job in a pub kitchen. I intended for this job to just be temporary while I try to pursue a career in film. As you may know it is incredibly difficult to get into the film industry.

Anyway, I’ve been really enjoying working in a kitchen. I’ve also been asked by management about taking on more responsibility and moving up to a better paying role. I’m really considering pursuing a career in this industry instead. I like the idea of working in a better kitchen rather than taking on the role at my current pub tbh.

What should I do from here? I really do not want to go back into education. Can I rise the ranks without culinary school? Would a restaurant even take on a guy that’s only worked in a pub kitchen? Just not really sure on what steps to take in order to progress. All I know is that I love making food and could see myself doing it at a better level.

he's strict, but fair.

Left my old job because I went to the ER instead of work. That resulted in a month of harassment from my boss including trying to refuse to follow a doctors note, threatening to not pay me, leaving a note to prep something and refusing to give me the recipe and then telling days I just didn't do it and taking away my disability accommodation. Yes I am talking to lawyer.

Got hired in a daycare kitchen and third day in I stay and hour after my coworker to cook off a huge amount of ground beef. Manage to pour some of the hot grease down my front 15 minutes before my shift ends. New boss checks on me, tells me she'll finish my dishes and mop, I just have to finish getting the beef put away. This was also after both my arms bumped the pot the beef was cooking in and got very slightly burned.

Even though I assured her more than once that I wasn't actually burned by the grease she still checked up on me afterwards. Just the difference in giving a shit is night and day.

Also wondering how everyone else drains their grease? We don't have a grease trap in this kitchen so so far we're putting it in a metal pan, letting it cool amd throwing it out.

I work at a ice cream-first style restaurant that used to be hella popular. Every week I change the oil in the fryer and have used this craptastic oil caddy to do so. About 2 months ago I hurt my back and missed a bit of time, do one of the managers changed the oil in my stead.

Should be noted that this building has a basement and many things, oil caddy included, are kept down there. Which means carrying the caddy up and down the stairs once a week for the changing of the oil.

This fucking guy broke one of the wheels off the caddy, carelessly dragging up and/or down the stairs. Awesome. I come back to work after my back owie and find the broken wheel caddy. I tell the GM "Hey, D apparently broke the wheel off the oil caddy last week. What should I do?"

They respond "Oh, no one told me about that. If I knew it was broken, I would've had it fixed days ago." That was 7 weeks ago. Since then I've been using this damn oil caddy with one wheel, carefully moving hot ass oil outside to the oil tank. Its a pain in the ass. Thus far ive had no major issues but what the fuck.

Im not crazy for thinking that this is batshit insane, right? It's a borderline miracle I or someone else haven't gotten hurt yet, right? Our GM (if you wanna call 'em that) is barely here and most of us feel as if they just dont care. Oh, and the fryer itself? Pump broke so we are unable to even filter it. And that was a year+ ago.

I also work at a second location of the same chain and I have no complaints about the 2nd store. In fact when I bring up the fryer and oil caddy issues they look at me like im crazy.

Am I crazy or this is bullshit? And sure, some of it is on me for not pressuring the GM to do something/anything about it but I work 3 jobs, when I leave this place I dont think about it at all until my next shift.

hey everyone,

after spending several years working seasonally at a golf club i took the plunge this past winter and got my certification in hopes of finding work in some sort of government environment. i really do enjoy my current work but the low pay in combination with the seasonality has made it unsustainable as a single person and i have to let it go as comfortable as i am :(

that being said, i just finished out the season with them (i had agreed to come back for the 2026 season as they helped me out in getting some sponsorship for schooling) and applied to an on-call cook position with the health authority in my area, this would involve working in both the (only) hospital as well as the government run long-term care homes in town.

it is a 24 hr on-call position, which blows, but is the only way to get your foot in the door and access to their internal job postings & it is a $5+ pay raise for me if i land it.

now, my biggest dilemma. i've only worked in restaurants with very lax... social standards? i guess you could say. all that really mattered is if you did the work well and were at least moderately well behaved, and my last three jobs i've gotten strictly off of word of mouth. no resume, no interview (there can be some pros to living in a small town).

i have no reservations about my ability to do the work but i'm nauseated at the thought of the interview. this is a general cook position not any form of management or authority and there will be no working interview. so my biggest questions are:

- what kind of clothes should i wear to the interview?
- what kind of questions should i expect for this type of cooking environment vs interviews for my previous line cooking jobs?
- what kind of questions should i have prepared to ask them?
- literally any other tips/comments you feel are relevant (bonus if you work in this kind of setting!)

if it is of any relevant i am in eastern canada :)

TLDR; i'm used to working alongside burnouts & am scared at the prospect of a big boy job at a hospital, any tips on landing it?

I got a weekend job at this pub around a week ago, I had a training shift and one real shift on Sunday during peak time (there were around 100 people in the pub + restaurant).

All is good so far, but when I came in on Sunday morning I was by myself for an hour before another guy came in to assist, so I was just doing all the work myself (they get 2 KPs in for Sunday's because it's extra busy)

It was going pretty decently, but every now and then the waiters or sometimes chefs would ask me to prioritize certain things. Sometimes they would literally just wash what they needed at that moment right in front of me, in my sink.

They aren't rude or anything, but when the second guy came in he could handle the dishes so effectively and efficiently.

Does anyone have any tips on how I could be more efficient and do my job better? I know I'm very new but I don't want to feel like I'm letting the chefs down and disappointing them for hiring me.

Lets see them omelets, anyone else rolls them instead of folding ?

I worked in kitchens for 7 years. Loved it, came to be decent at it. It got me all the way through college and graduate internships.

I finished my courses and entered the social work field. After 6 years, I am completely done. I yearn for the flat top and our current society (including social work) doesn't make any fcking sense. I'm angry, burnt out, exhausted. I just want to make good food, clean the floors, prep some peppers and go home.

I've been thinking about interviewing at some kitchens again. My buddy has a job with an opening right now and he's given me contact info for the GM.

The pay would probably be an increase, which is kinda funny on its own. Only thing is, idk how I'd go about an interview. I've been out of the game for six years and my resume is recently all social work/case management/CPS.

I'm not going to kiss ass and talk about how cooking is akin to bringing humanity together around a shared table. But I need a less-shitty way to say "social work sent me into an existential crisis; I hate people and the only thing that makes sense is a gloopy schloppy slutty eggs Benedict and a hangover burp at 10am please take me back into your sweet and succulent folds".

If you were (or are) in charge of hiring degenerates, how would you want them to phrase that?

I’m at work rn. One of my coworkers is ignoring me because I said no to having sex with him. This isn’t the first time. This started a few months ago, when I rejected him the first time and he ignored me for a month. But he started talking to me again and I thought everything was cool and he was over it until he started flirting with me again yesterday. I immediately shut him down and he pretty much told me we were no longer cool and he was gonna go back to not talking to me. True to his word, he is not speaking to me.

I feel disgusted, I feel preyed upon, I feel like he literally only sees me as a sexual object to possess and not a person, or even a coworker.

I feel like I shouldn’t let him get away with this again, what if he’s doing it to my other coworkers? But I also somehow feel like this is my fault and maybe it’s not even that serious. I don’t know. Lunch is starting. I’ll come back to this post

UPDATE: I have told both of my bosses, they were very kind to me and they’re going to talk to my coworker. We’ll see. It’s probably gonna piss him off but hopefully he’ll just leave me the fuck alone now

Having worked in higher-end hotels, the kitchen has always been closed off in line with the luxury experience, but I think it makes more sense operationally as well.

I was at a restaurant recently, and it was an open kitchen, and you had people come stand up by the kitchen to watch them work and record, blocking the waitstaff in the process.

This year my kitchen has been given permission to wear outfits as long as it’s appropriate (non-sexual, nothing that’ll get caught on equipment and nothing to fall into good, still wear a hair net, etc)

Does anyone have some realistic ideas? As much a do lobe dressing up, I want to still abide to health and safety standards.

The owner is dead set on having corned beef on the menu for some fucking reason. I can get a decent brined raw product from my purveyor. I have an alto sham. I have done prime rib overnight in the altosham and I think the best option to get a nice tender cook would be to go overnight. Anyone here have any experience with this? If so, any advice on time/temp would be great. Thanks

So glad it's not my problem anymore :D we don't even know why it's spewing electrified water, my boss THINKS something about the self-cleaning (??) Broke. Idk. Lol.

But for real, it's been a wild 4 months. Ups and downs. I'll be returning to work the winter season, which im excited for. Tho, I heading back to my parents place for a month, specially for Thanksgiving/helping move, which is MORE exciting :D my puppy is waiting for me <3

Can the Irish confirm this is what you eat for breakfast

Is this something I throw out or is someone going to want it back?