(reupload, didn't crop it correctly previously)

Purity wrap is the way

I found that one guy's sushi customer.

Y'all got baseball, basketball, and football happening right now.

Made from deer antler, thanks for looking 😁

It wraps as smooth as it looks

Microsoft is unaware of the culture

Jane exited the property she was selling. Nobody had turned up for the inspection but that was fine, she had already received an offer that morning and she was already making plans for her commission. Well actually, she was working on her plans for the money from a half dozen commissions ago. Jane had been on a roll the last few months. A bit of good luck and fortunate circumstances had given her momentum and sellers began to flock to her. When you have that kind of heat in the real estate game you really need to screw up bad to lose it. She was thinking about her own home which just last year was a purchase that felt like a dream come true, now she was embarrassed by how modest it was. As she made plans to offload the house, she wandered into a sushi restaurant just down the street from her open home. She was greeted by the hostess and was pulled back to reality, this teenager had asked her a question "sorry, what was that?" said Jane. The hostess smiled and repeated "good afternoon, were you dining in or getting something to go today?" Jane considered the question "I just want some sushi" The hostess stared at Jane for a second "ok, would you like to eat it here at a table or do you want us to pack it into a container for you to take with you?" Jane noticed that this question was very similar to the question she had just answered, she leaned forward with a tone that indicated her patience had a limit "sushi..".

You guys ever just invent backstories for customers?

Many months ago I was requested to come fix a bar and grill kitchen that I worked at from 2020 to 2022. It had been abused and was losing 10k a month.

So, I agreed but with the caveat that if I started to get the burn, I'd speak up and the owner agreed to providing help.

A year in and we have a shiny kitchen, a properly costed menu, a 35k / month swing, a trained and retained staff, and all systems in place to keep it that way.

But part of that 35k swing was on my back. On top of managing, i was prep cook, line cook and dishwasher filling all of these gaps that dropped my kitchen labor to 9%.

I spoke up this summer. "I need a sous chef. I'm in an arm brace and walking with a limp." Owner said no and that he'd come up with a plan.

6 correspondences about unsustainable labor #s later and the answer was still "no we are trying to make up for all of the losses."

Yeah that's not how that works...

Recently, I eneded up in the hospital. Distal tear in my bicep. Probably chronic I'm told due to working it injured. I had one last conversation with the owner asking for help and it was the same thing. "Not yet." I said I'd step down. "No, we like you. Let me come up with a plan."

Radio silence for another 6 weeks.

Anyways, adios. I took a FSD role (hours of op 930 to 6) with a 5m deli/butcher shop that does a fuck ton of local catering. Got a month of PTO and a 2k per year raise with all the other bells and whistles.

I won't be back this time. I bid you all farewell. Take care of yourselves... I'm turning 45 this year and the years of doing this to myself are felt every day.

One of my favorite parts of working in a kitchen is absolutely spoiling the dishwashers.

I don't mean giving them some burnt-ass piece of fish that we fucked up and asking if they want it.

I mean going out of my way to make something specifically for them. Something good. Something I actually put effort into.

Then walking over like, “Hey, I made this for you. Please eat it.”

And then, once they eat that, I bring them something else. And then something else. Candy? Here. Cake? Take some. Chicken? Absolutely. Lobster-stuffed whatever the hell we're making that day? You better believe you're getting some.

A sample or free merch from vendors? Here.

I will literally keep feeding these motherfuckers

I don't know why, but it genuinely makes me happy. the dishwashers are busting their asses just as hard as anyone else, often without getting nearly enough appreciation.

So if I can make somebody's shift a little better by making them something delicious and making sure they know it's specifically for them, I'm going to do for the dishes. Not the server or whoever ass wants to be kissed.

I want my dishwashers to feel absolutely spoiled....because I appreciate the hell out of them.

Feed your dishies. Take care of your people. ❤️

To start, to most people this post might come across a little naive and uninformed, and I guess that’s the point lol. Been working in kitchens for two years, and only just recently started seriously working as a linecook in a high volume restaurant. It’s been quite the tenuous journey.

As someone who’s extremely green to this world, line cooks have been made to be like these rock stars, they’re the heart and soul of this industry and if you haven’t put your time into working on a busy hotline cooking pasta and grilling steaks, can you really call yourself a cook? Now, I still hold this view lol but as I myself step into this role, I’ve been questioning if this is something I enjoy. For context, most of my work up until this point has been doing prep and batch cooking; working in nursing homes and doing banquets and catering, and I LOVED doing that kind of stuff. Not much a la carte cooking until this past month.

Now, I’m not going to quit being a line cook or anything, but can people with more experience in this industry lmk if there is any truth to my concerns? Basically: if I don’t like working as a line cook, is there a place for me in this industry? or will this put an hard cap on my opportunities/growth.

Here’s the scenario. You need to add a little water to your stockpot. So you grab a clean pan from the wrack and use it to add hot water to your stockpot. When you’re finished do you A) send it to dish or B) give it a quick wipe with a clean towel and put it back. What do you do chef?

Please help, I’m pretty desperate for a job and I could really use this one. But I have zero experience so I have no idea how to interview for a job in a restaurant.

Any advice would be appreciated.

Another attempt at a brûlée. I like to think I’m making progres. Food photography is tough

I work a buffet style service where I cook all the food for 20-75 on average. Ive noticed between tasting my own food prior to service and consistent guests compliments after, that my food is talked highly about almost every single time Im going through it. Its like a Van Gogh affect lol

So bear with me. Ya boys having anxiety attack thoughts.
Been a junior sous for several years in a high volume lounge. Basically a sous chef without the title/pay bump. I get it times are tough. I’ll get paid in experience(s) which I have ten fold. I have to move and find this sick little spot, 6 person kitchen team. It’s a hub of the main location in the big city nearby.
Been here for a couple months now, Started off as a sous, then they offer me to take over as chef as folks have moved up and the guy getting ready to take over decided “ fuck kitchens im going into accounting.”
I’m just out here thinking that everyone’s gonna really see that I truly have no clue how to be the chef. I’m figuring out their systems and things they use for the day to day and realizing I’m an impostor. Like the team listens to me and I’m sure some of them respect me, but idk I’m one of the gang. I’d go to war for any team I’m a part of and I think that’s why everyone’s on board with me. But I’m sure that they’re gonna see that I’m no chef.
Any advice for a guy getting ready to take over a kitchen/ anything to know before I sign that chef contract. Appreciate you all.

Box of gloves for size reference. Owners of my kitchen say that the knife came with the building (as did a lot of equipment when they transferred ownership from the last owners). I have been using this knife for over a year and it's become my favorite utensil, I need to buy one for myself.

The problem is I can't find it anywhere, Google lens has been no help, neither has just searching keywords. I'm hoping someone else has used or purchased these knives before and can help me identify it.

We have other knives from Chuppa Co. But I have yet to find this one and the handles are slightly different. I'm assuming it's stainless steel with either stainless or aluminum handle. It's definitely old.

Edit: thank you everyone! I think I'll go looking for a vintage rada knife, that looks to be the closest to what I want.

Cutting the top of the pepper at just the right length so the stem falls out on its own. 🥴

Obviously took it home

I'm planning on coming to the US for work next year and I'm in the hiring process with The Watergate in DC. Has anyone worked there? How do they treat employees? (especially entry-level) Did you have to do a lot of overtime? Was your schedule consistent? This is a huge commitment for me so I want to know exactly what I'm getting myself into.

To Susan!

For longer than any of the staff has been alive save the remaining two you started with, you were a consistent part of the store. For 80 years you walked this earth, and for most of it you did it in servitude to others. I don’t know how long you were chugging Busch lights in the parking lot, but I was happy to see the tradition every shift and giggle to myself. You were a friend, mother, and grandmother to every one who walked through here from the moment you started. You raised us as well as your own families, and were the sweetest, funniest, dirtiest old broad I’ve known. Thank you for the miles and the memories. I love you.

Raise your glasses before noon to one of the last of a dying breed. She was the best old maid on the block.

To Susan.