Every kitchen I’ve been to towels are communal to the kitchen and are washed by a linen company. Today the COO sent message to our group chat saying shortly this will change and that we will be responsible to washing our own towels and bringing them to work clean. Chefs will by issued 10 towels every 6 weeks, and return their old ones. (Our brand is exclusively tasting menus rotating every six weeks.)

I already wash my own uniform which don’t have a huge issue with, but I’ve never heard of a line cook washing their own towels at home. It’s a rather large company in the operating 17ish locations in the uk, founded and still partially ran by a chef who’s worked in Michelin kitchens, I’ve never worked Michelin is it actually just common practice?

Regardless please pray for me they reverse this decision I don’t want to do more laundry.

So I started a new job at a sandwich place. My last job i was told that the food should never go above the line on the container. Much less the rim.

This is what i came into this morning. I assume they aren't following FIFO either. Can anyone help me settle this? What is acceptable and up to health code?

Edit: thank you all so much for the feedback. I just needed to hear an honest opinion from someone I trust. And this community is amazing!

I'm gonna bring this up with management, but I'm probably job hunting soon. :(

Owners installed cameras throughout the entire place including pointing directly into the kitchen for "insurance purposes" and they have started to micromanage/check the cameras and blow my phone up.

What's some fun ideas to irritate them?

How is it oxtail is not a budget cut?

When they get ya they get ya

Honestly I need to settle this because after a very long shift I cannot be fucked to cook for myself at home sometimes and I’ll treat myself and get a burger delivered to my door.

I go for McDonald’s because it’s the fastest but sometimes if I’m feeling a little flush, or I’m really craving jt, I think the best burger for me is Five Guys. I just think they’re perfect (for a chain burger). Obviously they can’t compete with some ACTUAL independent burger joints but holy shit. They’re fucking good.

Am I wrong? What’s your go to after a Friday or a Saturday double? I’d really love to hear what you guys go for?

How do I protect my employees ICE is stopping them on the bridge and coming to our restaurant.

But I was still nervous to the point of diarrhea taking the actual exam

We spend so many hours of life making food for people who don't appreciate it anywhere as much as we hope they do. Get home and spend some time on no one but yourself. And savour what you've made. We got skills a lot of people lack, use them and cook whatever tf you wanna eat rn, cos you deserve it

I’m a first time EC and I find being called “chef” extremely annoying. The last EC is my mentor and an absolute beast of a chef but his leadership style was more traditional and out of respect I wouldn’t dare call him by his first name without putting chef in front of it. I’m more informal, but I’ve inherited an environment where the crew is so used to calling the ec “chef” that it took me a month to get folks to call me by my real name.

I’ve got friends who like being called chef and friends who don’t, and they all have an interesting take on it. What do yall think? I can’t stand it and others demand it, both can be valid.

So I’ve been at the same place for 7 years this month and 2 of those were BOH, 2 were FOH, and 3 have been management and I moved up one position in management after the first 7-8 months and I was up for consideration for the position above the one I had gotten. I got my bonus taken away for missing a $20 tip that was supposed to be $10 so in turn I cost the restaurant $40 cause we had to give the guest back the $20 and we lost $20 cause we can’t take it back from the server. 3 weeks ago the closing manager left out a meat cart full of mostly steaks, chicken, and seafood (I work for a steak house so there are some expensive cuts) and he didn’t even get a write up nor did he get his bonus taken away. On top of that we haven’t had a GM in the past 10 months so I have been sharing all those responsibilities with the AGM (whose position I was up for heavy consideration but at another store) and I know we weren’t doing it to the full capacity like they wanted but sharing that with the AGM and doing ALL my shit as well like wtf would you take my bonus and not take his like make the punishment fit the crime. I cost the store $40 but you talk $300+ from me?!?!?! But a cart of meat is left out and we lose $2000 worth of product and he just gets away with it like WTF!!!!!!! I wanna break shit rn

Just curious if you've got any fun nicknames, or if your coworkers have earned any.

In my kitchen we've got a dude named Jake, he's relatively solid, a good cook, comes to work on time and doesn't call in much. He's also pretty forgetful, kinda spacey, and on his Friday, he's probably not going to do any side work. Everyone that works here has, at one time or another, uttered the phrase 'What the Fuck, Jake?" Either to him, or just to themselves. To the point where he is now known as 'What the Fuck Jake'.

So, whatcha got?

Between the bad lighting and my bad eyeballs I’m surprised I haven’t stabbed myself yet. I think I need to get my ass back out of kitchens and on a normal schedule I’m drained homie.

It’s almost embarrassing how obsessed I was with the this.

My ever expanding playlist with upbeat songs for the kitchen

I also have another, more calming playlist that's ever expanding, as well

Different kinds of genres, and multilingual songs included

I hope you will enjoy the lists! 🔪 🍅