I’m considering joining the national guard for benefits reasons but have been working in kitchens most of my life. Was wondering anyone’s experiences with being in the reserves and having to take off a weekend every month while working in a restaurant.

As someone who’s worked on both Toast Tab and traditional ticket lines, what are your thoughts on each?

The reason I bring it up is because the other day we had a stage who, bless the kid he did his best, also unfortunately had a pretty bad stutter. He had heart but as a ticket kitchen, I didn’t know how to tell him that in a career where constant, fast, concise communication is a top requirement, someone like him may struggle to rise through the ranks effectively.

But then I remembered the times I worked in kitchens that used Toast tablets to run their lines, and how there could still be a place in those establishments for someone like him. Having been behind one of those screens night after night, while I appreciated the clear information and ease of seeing where you were on the board at all times, it also felt very mechanical, almost fast-food like.

There’s something kind of magical about the manic, loud, chaotic world of verbal and ticket-based expediting. Cooks yelling at servers, expos yelling at cooks, cooks yelling at each other. It’s got this electricity and vibrantness to it that is missing from the colder, sterile Toast Tab system.

Sure, the food comes out faster and there’s far less confusion and less people getting upset with each other every night, but there’s just something missing, ya know?

My mother has this. Said her cousin gifted it to her. Says its the new thing cos its not porous and safer from meat juices which i found hilarious.

What do we think of this? Blasphemy? Legitimate use?

Hey fellow chefs, hope you can help me out!

I'm planning to put a tiramisu on my dessert menu but im struggling to find a way to serve it in a fine looking way and to make it in invidual portion sized molds, and is there a way to freeze them and maintain the quality ?

Thanks!!

To preface this, kitchen work is a recent thing for me. I've never really entertained pursuing it as a career even though I do love to cook, because I always thought it seemed too intense for me.

Then, I worked in a fast food kitchen for a year while I was in college. It was my first BOH job, and I wasn't expecting to enjoy it at all. It was a way to make money. Weirdly enough though, I ended up loving it. It was a busy, well managed location and I had a great time working there. I'm about to be 21, I've really struggled with depression, and I can honestly say it's been the most passionate and happy I've felt about something in a long time. I made great friends and I looked forward to going into work most days. Getting through a rush made me feel euphoric and energetic instead of worked down to the bone and exhausted. I ended up dropping out of college eventually due to other reasons, and I left the job there with the idea to try to build my experience in real kitchen work like line and prep, with the thought of an eventual culinary management program or something similar in the back of my head.

Anyway, I got hired at a fast-casual restaurant pretty much immediately after I left my last job for a line/prep cook position. The new place is bad, and it's been that way pretty much from the start. My interview wasn't really an interview, they asked me when I could start working and just had me come in for a shift the next day. The kitchen manager told me on my first day that they have extremely high turnover and can't keep employees. I've been working for less than 3 weeks and still haven't been given a uniform (this is a national chain place that definitely has uniforms for the kitchen), had to beg for a schedule instead of management texting me at random days and times to come in, and I just was asked to complete my I9 documentation and paperwork yesterday. Also, everyone has been praising me, almost to an uncomfortable and weird extent. I don't know these people very well, and they're saying things like they love me and they think I'm 'the best' at closing, prep, etc., even when I really don't know/haven't been instructed on a lot of things and have been relying on what I was taught at other places.

Anyway, they asked me to work a 10 hour closing shift (11am-9pm), which was fine. I want the hours, and I'd worked 10 and 12 hour shifts at CFA fairly regularly without much trouble. I had a guy helping me on line and supposedly prep until 3pm, but he didn't end up doing almost any of his prep because he was talking and 'taking breaks' and left me with 80% of the work by the time he headed out at 3pm. So I was alone on the line getting tickets out, while trying to prep, and while trying to get everything ready for close. It felt like I didn't slow down or even stand still at any point during my shift. I was literally running at multiple points and was soaked with sweat, to the point where I was having to wipe my face constantly so I wasn't dripping onto the food I was sending. I wasn't drinking water or eating, because I didn't have time. The kitchen isn't ventilated properly so it averages around 80+ degrees and I felt like I was going to pass out while working multiple times.

A shift lead for front of house finally offered to help me, which I really appreciated and told her that until I noticed she was being standoffish and making comments that felt a little unnecessary. It was jarring because the same person had been praising me all day, had said "I love you" unprompted to me multiple times throughout my shift, and offered to recommend me for another line cook position at her other job. I eventually brought up that my last job typically gave us breaks for long shifts, and asked if I could expect to take a break or get a chance to eat at any point. She said no, unless I was "the type of person who really wants a break" and I should know it's normal in a kitchen.

I was upset but I didn't continue it, and I tried to ask her later how she thinks I could have improved my performance. She said I needed to be faster and more efficient, and that the other people who close alone don't have a problem doing it by themselves because they take shortcuts and don't necessarily do every listed closing task. I get her point, but I'm kind of at a loss. I didn't slow down or stop working at any point, so I don't know how I could have been faster, and it doesn't feel right to half-ass everything. I was so exhausted and in pain after my shift I was considering driving to an urgent care. I was awake most of the night due to the pain from my back muscles spasming for hours. Today all I've been able to do is just sit in my bed and worry. My body feels physically fucked.

I guess I have a lot of questions I keep rolling around in my head.

-Am I honestly just not cut out for this kind of work?

-Is there any kind of future for me as a cook if I can't handle a long shift without a break?

-Do I need to buck up and tough my way through things, or is this just legitimately a bad job/bad situation?

-Would I be better off quitting and finding something else, or are all kitchens going to be like this?

I keep getting mixed answers when I've tried to talk to friends and family. They agree that the job seems dysfunctional, but the general consensus is that this is normal for a kitchen job. However, none of them have ever worked in a kitchen or even really spent a lot of time around people that work in kitchens, so I really don't know if I'm getting legitimate advice. My apologies for the long post. If anyone on here has any input or comments I would really appreciate it.

We’ve all been there, it’s a daft idea that you’ve decided to try out. This somehow got onto an email. Not one person said no during this process.

Does it matter? How long are the really good for once sliced?

      I am 22. Not unheard of for a kitchen manager, but still pretty young. I pride myself in my work ethic and am always happy to hear advice people have to give me. I am far from knowing everything and I learn something from every new cook that I hire, and I always value their input. I tell them I am happy to hear their advice, but it will not always be put into effect. 

The older cooks that I hire seem to struggle with this. They think their age means they have automatic seniority (which is kind of true) but right off the bat they do not respect me as their boss. I also find that older men are the biggest babies.

      Today, I told a grown ass man that he can't talk about cyber warfare and politics while he's on the clock as he was visibly upsetting the woman he was talking to, and he told me he had freedom of speech, that I am rude to him and that I embarrassed him and hurt his feelings. I told him if this subject is that important to him, then he should go home. He said "no", then stormed to BOH to throw some dishes around, came back out 5 minutes later and "apologized", which was just him telling me I was rude and not to do it again. 

No grown man would say the things he said to their manager. Unless their manager is 22.

      I work hard to earn the respect of all of the cooks I have, and admittedly, he is very good at his job. It's a rough give and take out here right now 😩

Bit of backstory for context.

I own a restaurant with my mother. She opened it 10 years ago after working for nuclear plant for 30 years.

Last time i worked in hospitality, I was twenty and a commis in a shady kitchen where it was just me and the chef (a former lieutenant in the french foreign legion with no cooking training. Just vibes).

Now, I'm 37 and I have been working in the restaurant for the past 6 years. The first 3 years, I was FOH. Then our chef decided that she didn't want to work in the industry anymore and recruiting when you're seasonal is a nightmare if you want to stay consistent. Hiring a new chef every summer felt like a bad idea.

So I decided to take over the kitchen with no qualifications but motivated to do everything I could to keep the standards up.

We started off as a tapas bar because no one was offering this kind of cooking in our area. Now, I can count at least 6 restaurant offering tapas in a 20 km radius.

We decided to pivot and offer tacos now. It is a style of cooking that I personally love and that no one around offers.

I love what I do. I wish I could stay open all year round but the area is extremely dependent on tourism and the population is divided by ten in winter.

3 years later and people are happy. I get congratulated a lot. We've got a decent rating of 4.4 on Maps and I should be happy.

But it isn't the case. I feel like a fraud and, as the rush of summer is winding down, the imposter syndrome hits hard.

I know I'm lucky. I do what I love. I decide my own menu. But still, I cringe every time someone calls me chef and every critic feels like a failure.

Writing this makes me feel like whiny spoiled kid but I needed out.

Thanks for reading me chefs.

First time running into a situation like this. But what's the best approach to tell someone they need to shower and or use some damn deodorant without sounding like an asshole.

Long story short: Got a new job as a line cook. First couple weeks there I did not receive training at one of the two stations I was supposed to man, because the two old dudes who were supposed to train me were apparently purposefully avoiding it so they could blame me for fuck ups. (This was explained to me by one of my coworkers who is kind enough to clue me in) Every time I would ask them to explain something to me, they would act as if I was a dumbass for even asking.

One of these guys has chronic pain and is popping pills constantly, and the other is an alcoholic with high blood pressure who would clock out at 2pm everyday to get drunk at our bar. (Not judging, we all have our problems, but that's no excuse to fuck with somebody else's job.) My cool coworkers told me that these two were on the chopping block for a while now, but unbeknownst to everyone except management so was I.

I always showed up on time, I never clocked out early, and I was always willing to come in on my day off to cover someone else's shift because I assumed it would earn me some goodwill.

Fast forward to management "cleaning house" and turns out I'm counted it among the dead wood that needs to be gotten rid of.

Anyways I think i'm done working in the service industry. Time to find a career where you don't get shit canned at the drop of a hat for someone else's mistakes.

Tonight, a server rang in a 23oz Porterhouse, that the guest wanted cooked to med-well, cooked on the flat top only. Our flat is a screaming 400° F, as it is primarily used for searing purposes.

I told the server to let the guest know that it would likely result in a burnt and uneven steak. I was hoping the guest would relent and let me throw it on the charbroiler.

Guess he pouted, and said he didn't want anything if we couldn't cook a good steak. His counterpart ate her chicken dish and kept trying to get him to order something else. Sever said he pouted the entire time. 🤦‍♀️

I guess I could have kept flipping it every couple of minutes, but eventually, I'd imagine the seasoning would eventually turn acrid, and end up gross.

What are your thoughts? Ever had to make a recommendation a guest didn't like, and then act like a child about it?

I feel kinda bad about it, tbh!

For example changing the lyrics to I wanna dance with somebody to I wanna punch somebody. Or (in the tune of Farmer in the Dell) shoot me in the face , shoot me in the face. Oh I want someone to shoot me in the face.
Idk. Just something we do to deal with the stress and have some fun with each other making up messed up songs. If you do it too post your songs so we can add to our collection.

Hi r/KitchenConfidential

I'm Hannah, a journalist working for ARD, Germany's public broadcaster. We're researching working conditions in German fine-dining and Michelin-level kitchens: hours, pay, hierarchy and the culture on the pass, the "passion as payment" trade-off, and where the line between hard work and abuse gets crossed.

Even though the focus is Germany, I know many chefs here have worked across borders or have a clear read on the industry, so I'd genuinely value hearing from you – whether you've worked in German kitchens or want to share your experience from neighbouring countries (Austria, Switzerland etc).

What I'm looking for: people who've worked in fine-dining/Michelin star kitchens and are willing to share their experience: on the record, on background, or fully anonymous, whatever you're comfortable with. No obligation to appear on camera.

How to reach me: share your experiences here in the comments or contact me privately at [finedininginvestigation@proton.me](mailto:finedininginvestigation@proton.me). I'm happy to verify who I am first and send you a copy of my press card or an email from my official editorial address.

Source protection is taken seriously, and nothing gets used without your consent.

Coming in to prep and the night crew somehow broke a knife in a way I didn’t think was possible. Any ideas?

I add the heads and tails while cooking for the flavor then take them out when the risotto is almost done. Now he wants me to leave the tails in. “So they know how much is in there”, he said. The poor diners.

Im need to name a bunch of freezers and coolers with cold themed celebrity pun names. We already have: LL Cooler, Phyllis Chiller, Larry Brrrd, Chillie Holiday, Fria Kahlo, Ruth Bader Iceberg, Christopher Walkin, etc. Any ideas would be very helpful. Also this is food pantry/commercial kitchen so it can't be anything you wouldn't want your grandma to see.

I have to spend the first 30 to 45 minutes of my morning shift cleaning up after yesterday's staff, which is why I got an extra hour added to my schedule. Why? I told my boss he is literally paying me 5 extra hours a week, sometimes overtime, to wipe other people's asses.

Sorry if I'm using the wrong flair

Started working at a healthcare facility where lots of our clients have medical conditions, including autoimmune deficiencies, and, in turn, they have very specific dietary restrictions and, of course, allergies and all that. They regularly schedule 13-hour days and require working holidays and weekends, which is fine; tbh I didn't love it, but work is work, ya know? As soon as the “Chef” in charge realized I knew what I was doing, he saddled me with ALL the prep, and during service (breakfast, lunch, and dinner) he had me run entrees while he sat on his phone or chatted with co-workers at the salad station. I think he made maybe 4 salads and a couple sandos all day. What really made me quit was how I prepped shellfish for dinner. When I came back, he had wiped down the counter with a dry paper towel and was putting down bags of raw chicken (which were leaking) onto our prep counter, and he flipped over the cutting board because, apparently, that means it's clean now in his mind. So I said to him, “Lemme clean the table first. Where do you keep your sanitizer and soap?” and he acted as if I had just badmouthed his mother. Not to mention I was the only non-Haitian person working there, and my French/creole ain't the best, but I could understand enough to know they didn't want me there and that they kept shit-talking me, which is always fun. Cherry on top, before he sent me on break, he said, “ ok tomorrow I'm not going to help you at all. I'll be here in case you need something.” Like, that wasn't exactly what he did today. I said, " Sure, see you when I come back from break and I went home and never went back. There was a lot more wrong with that place but this is already too long so I'll leave it at that.

TLDR: “chef” made me do all his work day 1 when he sat back and did nothing while giving zero fucks about any sort of standards for food prep or cleanliness in the kitchen.

Took the lid off to fill a cambro. Turned around and saw this. now I'll be scraping plastic for the next 30 mins.

I stare at these buckets daily whenever they cross my path and I’ve learned enough about hens eating eggs to know there’s a quandary however you explain this blurb (unless Henrietta is a person who’s simply chuffed to be working in Big Mayo).

Is there a product or box or label in your world that takes up too much of your brain space?

hey y’all, just moved to a new city and trying to find a new job. a few weeks before moving in i got in contact with several dining restaurants asking about line cook positions and staging. all these kitchens are michelin recommended or bib gourmand. i’m worried i overbooked myself as i have 5 stages in the next two weeks. is this bad? while i was in the process my thought process was that it would be a good learning experience staging at so many places as i am young and wanting to elevate my cooking and resume, but now im worried this could get messy. did i make a mistake?

At my place the chef counts as a person and a half when the tip pool is split. Is this normal practice?