How was your weekend, restaurant/hotel workers of /ck/?
What do you do? What kind of business/kitchen do you work in?
![20160303_170210[1].jpg](https://i.imgur.com/k3JuJyg.jpg "20160303_170210[1].jpg")
off day, here's a picture of some awesome chicken I made a while back.
>>7490621
>How was your weekend, restaurant/hotel workers of /ck/?
was fine. one of my guys' life is burning to the ground at the moment and his problems are becoming EVERYONE'S problem, which is a problem. can you fucking leave your personal life in the locker room before you punch in? we have shit to do.
>What do you do?
steward. it's a fine job, but sometimes i think i might be the only person on my crew that takes foodservice and hospitality seriously. banquet and line cooks keep asking me when i'm going to start cooking but that isn't my decision, that's up to the chefs and the HR people.
>mfw i have to teach people how to make an ice bath for soup and how to properly fill out a temp log
>mfw i have to teach people about time/temp abuse
>mfw i have to constantly harp on handwashing, not blocking egress for fire escape routes with stacks of things, not stacking things higher than 18" from the ceiling because muh fire code
but i do enjoy what i do.
>What kind of business/kitchen do you work in?
top-rated conference hotel with two fine dining venues and a banquet hall that seats 300.
>>7490741
Looks like shit desu
>>7491518
How much does that pay?
>>7491529
about 10bux with the ability to get infinity overtime, paid time off, etc. i've already had two raises this year though, but it's still above cost-of-living by a bit for a single dude with no keedz.
Head waiter in a casino restaurant
Was ok week end
Nothing crazy
Was pretty awesome got shit faced drunk and did other stuff then ended the night by going to a strip club
>this doesn't happen every night but it was a special occasion since it was my b day pretty awesome
Also
>back up cook /food prep
For black Angus
>>7491742
I got hired at a black Angus to do prep but the chef was a dick and my boss at my other job offered me a $2 raise if I didnt quit so I told the chef at black Angus to go fuck himself
Went up to LA for the weekend for a concert. Stayed in a Motel 6 because it was cheap and I only needed a place to sleep. Had Korean BBQ everyday. For breakfast after what I would consider one of my top 5 hangovers of all time I went to this little southern restaurant across the street. Ordered a plate of "salami fries", which included battered fries, salami, onion, pickles and cheese. Put some rooster sauce on top (not sriracha, more like a tobasco sauce) and it fixed me right up. Other than that my primary diet was jack daniels and cheap beer. Not looking forward to work tomorrow, sore as fuck for partying for 10 hours a day for 2 days.
>>7491747
Lol that's awesome I would've done the same . How was he being a dick ?? Yeah I kind of lucked out this kitchen staff is a pretty good group they are teaching me everything there is to know about the kitchen so it should come in handy when I attend culinary school or get a better job
LV Casino baker.
ez. pools started and people r 2 drunk. march madness is k. niggas b cheap.
Pretty typical.
>>7491518
I feel your pain
80% of kitchens I have worked in do exactly the same shit
>>7490621
>How was your weekend, restaurant/hotel workers of /ck/?
It was shit, some guy booked one of the hotel banquet halls for 200 people, which is fine but that nigga showed up with an extra 100 and then complained there wasn't enough food .
>What do you do?
"supervisor" chef, Im a sous chef without the fancy title and pay.
>What kind of business/kitchen do you work in?
I work for a Marriottt somewhere
It's been a rough week entirely. We did our huge St. Patrick's day block party on Thursday (ended up being a 19 hour shift) then just right into our usual busy season weekend. I'll be glad to get a day off next week.
>>7491874
>showed up with an extra 100
'did you pay for 300 people? this BEO clearly says 200 people. you'll need to pay a service fee for the 100 extra, and we can't prepare any more food than is listed on the BEO due to time and staffing constraints and product availability.'
>>7491874
I love when that happens.
We'll have around 30 people. 50 show up, or better yet 15 show up.
>>7491770
>one of my top 5 hangovers of all time
>can get out of bed
>can move
>can eat
>"fixed right up" by eating fries, salami, and beer
So you've never actually had a really bad hangover then.
How was my weekend?
All in all between both jobs, busy, but not stressful
First job I'm a lead line cook, the second I cook and deliver pizza for extra money.
Line cook at a fine dinning restaurant, had a busy, barely full friday and saturday, sunday was chill, though, except I got sick, first I thought it was a cold, but now its just fever and soreness all over. Thankfully or not, it happened before our day off.
>>7492955
Maybe you're just shit at having hangovers.
>>7490621
>How was your weekend, restaurant/hotel workers of /ck/?
It was the typical weekend crowd, busy and have to deal with alot of people who didn't even dine at the restaurant
>What kind of business/kitchen do you work in?
I work at an Italian sit down restaurant at an airport
> What do you do?
I got promoted to prep cook from dishwasher in January
So on the weekends, i along with three other guys we make all the foods i.e. sandwiches, snack packs, etc. for the coffee stands throughout the airport that the company that runs the restaurant also runs
>>7493133
He's right tho, if rehydration and a meal can fix it, it's really not that bad.
Polite sage.
>>7491795
Well, I said I could only work if they could guarantee me full time and the wage I asked for, and they said "yeah sure probably" and told me to come back in a couple days to sign paperwork
>chef called me 2 days later
>ok your first day is gonna be x day
>uh no I haven't put in my two weeks yet
>WHY NOT? YOU SHOULD HAVE QUIT AS SOON AS I SAID YOU COULD HAVE THE JOB. YOUR FIRST DAY WILL BE TWO WEEKS FROM TOMORROW GO PUT IN YOUR TWO WEEKS.
>put in two weeks next day
>boss offers me 2$ raise to stay
>call black anus chef and tell him to fuck off
>>7493133
A bad hangover is when it makes you nauseated to do *anything* but lie down and pray that you could just go to sleep.
If you can stand up, go to the toilet, or drink water without vomiting, then it's not a serious hangover.
On the plus side, you appear to be a responsible drinker. You don't actually want to experience that.
How was your weekend,
>pretty good. Saturday the evening manager came in at 3.00 talking about how I overcooked the BBQ and Jerk Chicken. The same chicken that has been selling since 11.00 and the other manager passed. Really put out the cook after me having to startall this new chicken. Stayed back and helped hiim get all the shit in the oven.
What do you do?
>cook at a Jamaican restaurant
>>7491884
Out of curiosity, is a day of something that is rare in your job? Do you usually work seven days a week?
>>7493361
What kind of food is served in a jamaican restaurant? If I may ask.
>>7493567
Jamaican food
>>7493620
Famaican jood
I work in the kitchen at a fast food resturaunt
>>7493321
>If you can stand up, go to the toilet, or drink water without vomiting, then it's not a serious hangover.
I've that nearly every weekend....twice.
>>7493567
Jerk Chicken, Jerk Pork, Akee and Saltfish, oxtail, brown stew chicken, curry goat, curry chicken, fried fish, Bbq chicken, it goes on.
I also bake patties. Beef, cheesy beef, curry chicken, spinach, tofu, mixed veg.
>>7491518
if the cooks think you
>steward
>aka slimeball
should be a cook, that is a mark of high regard, they're basically saying, "why are you with the bitches and the weak, you're like us"
You probably get paid more than Juan and Miquel tho, so choose wisely
>>7491830
LV here where do you work senpai?
I'm a counter worker in a French bakery in America that also serves brunch. Pic related, it's our Opera and Key Lime Pie petits fours, taken from Yelp
The weekend was busy as usual. Our restaurant is always filled to capacity during the rush hours. The restaurant is poorly designed so there's very little space to work in, and we're a bit understaffed, so it always gets chaotic.
>>7494125
Sous Chef says i'm on the track to it, but i don't think i've paid my dues yet having only been on staff for 7ish months.
like the last time the First Cook asked me about it i told her 'only so much i can do on my own. the rest is up to the chefs and HR'
i mean if it really doesn't work out i have connections in shipping that could get me on a ship as an SA or other Rating after getting a Z-card worked out.
>>7490621
>How was your weekend, restaurant/hotel workers of /ck/?
It was ok but frustrsting.. all but one of the prep cooks pasta cookers was broken. On top of that the morning prep cooks lazy ass didnt do muvh and left us missing alot of prepped food/ defrosted meats.
>What do you do?
Im a line cook but since we have slow/lazy preppers i find myself doing their job so i can do mine somewhat good
>What kind of business/kitchen do you work in
A chain restaurent thats overrated
>>7493562
He works in a busy kitchen, getting days off is certainly not guaranteed. The place I worked at last I was lucky to get two days off in a month. And 19 hour shifts aren't uncommon either, especially on unusually busy days like he was describing. Where I work now is really well organized though, and barring someone being injured or sick I get one day off a week.
>>7490621
Just moved up from prep to line cook at a fine dining place. Fucking loving it so far. Super stressful but the sous chef I work with most of the time is incredibly calm and knowledgeable, I'm learning a lot.
This weekend was fine, pretty typical weekend. Busy, 34 hours over the two days. Have a day off today which I've been looking forward to, going to get some veg planted in my boxes and then probably just chill and drink.
>>7494855
favorite sous chef quotes time!
>if you fuck that buerre blanc again i will physically kill you
>how about i put YOU in the oven, (obvious jewish name)?
>holy shit my expo line is a mass grave. [calls over head waiter] 'hey pol pot, can i get some runners to clear out the killing fields here?'
my personal favorite was her firing some dipshit from garmo for being too hungover to torch a creme brulee safely and writing his name on the waste sheet in big, black permanent marker
>new-fish dishwasher's face when
>>7494849
This sounds a bit crazy. Where i come from we have 40 hour work weeks, and workn hours above that are usually paid about 130% per hour of overtime work. If people are sick there is one day of unpaid sick leave and then 80% of your salary per day paid sickleave. How do people put up with those kinds of working conditions. How do you even have time to live outside work?
>>7495066
You dont have a life.
Chefs live foodbiz the way stage actors live showbiz. The goes on and the sick, the lost and the weary are left behind until they can return.
>>7495164
And if they do return it is unlikely to be in as glamorous a position unless they are really something special and irreplaceable as a person.
>>7494878
Ha! Things like this are what occasionally make working in a restaurant worth it.
>>7495066
Ha I wish.
Where I work I do about 90-100 hours a week, no overtime. I'm technically supposed to get breaks but it very rarely happens aside from family meal. I make very slightly above minimum wage despite doing a very skilled, hugh-stress job with a lot of risk for injury, both chronic (from standing 16 hours a day on a hard floor) and immediate (cuts, burns, etc). If I did get hurt, the medical coverage my job offers is pretty shit. I work every weekend and every holiday, because that's when restaurants are busiest, so between that and the hours I have pretty well no social life outside work. I also don't make tips, so if it's busy the servers often make more than double what I do.
People do this job at high levels because they love it- I certainly do- and otherwise largely because they can't do anything else. The camaraderie in kitchens is amazing and it's work I can't picture myself not doing.
>>7495458
I can't imagine loving any job enough to work 90-100 hour weeks with no breaks, no days off and no overtime for barely over minimum wage.
That's almost slavery-tier employment. It's also violating labor laws in pretty much every state/country aside from third world shitholes.
>>7495458
I understand that you love your job, but those conditions sound shit
Why not work somewhere else?
>>7490621
so much critical
>>7495458
Do you not have unions in your country?
>>7490621
Surprisingly slow seeing as how it's spring break right now. I'm a dishwarsher at an Italian restaurant.
>>7493562
This Anon is pretty much right on.
>>7494849
I'm chef for two small kitchens in medium sized establishments both in the heart of the historic district of my city. I typically do get two days off a week but we're understaffed right now and between that and preparations for the block party I just had a lot on my plate. I generally work at least one fifteen hour shift a week, typically Thursday because that's when I do my scheduling and the bulk of my ordering as well as prep or a little bit of experimentation for the weekend specials. I only have an 18+ hour shift three or four times a year.
>>7494878
Favorite chef quotes
> walk up to random person in kitchen
>hey (random persons name), has anyone told you that you're doing a good job today?
>no chef
> and why do you think that is?
It was pretty good but I'm a bar back so my job is one of the least shitty in the restaurant.
>>7496890
fukn savage
>>7493122
Is this tuna tataki? Tht is a rather small portion tho
Nicely decorated i must add
>>7490621
Was pretty good, not a crazy weekend but those will be coming up soon (16+ hr days, 6 days a week). My title is a chef but I certainly don't consider myself one, I haven't had any formal training aside from half a year of culinary arts in HS. I work for the premier catering company in my state.
>>7499110
Scallops with a tuna and basil garnish?
>>7499110
is this pancakes with salmon and lawn trimmings?
>>7499140
thems aint scallops
>>7499149
Indeed it is, it's slowly killing me.
>>7499140
>>7499158
Kek, duck
>>7498925
Yes it is, it was just part of something we serve before the proper entries.
>>7499110
That duck looks good, what's the sauce, demi? And what's that base, blinis with thyme? Do you serve those as part of a dish or as amouse bouches?
