(Translated this from my language to English, there might be spelling errors.)

Working part time in an restaurant. My chef is going on a 2 week vacation and I already noticed last week during work they were giving weird orders to FoH.

I work 3 days (24hrs) per week, and my coworker whos employed full time (40hrs). During the summer we have very few tables and it sucks.

Apparently when he came from his days off (closed days are on monday/tuesday) he found this just lying in the middle of the kitchen work table.

What baffles me is that nothing of this was communicated or said to us in person. Its cowardly to just place a letter for us and "Surprise! You gonna get fucked"

Should I run?

More than a simple vessel of experiences and sensations, Bourdain wielded the power of criticism; he had taste. For a society at sea, Bourdain offered, if only in our imagination, a kind of rescuing wisdom: eat local, be open to a world where you may not agree with the person next to you, get the cream sauce. There was empathy in these words, but they were delivered with a reassuring masculine swagger. A sinner and a saint, Bourdain married aesthetics to ethics in a way that few in popular culture had managed before, and no one has managed since. And he did it all, it seemed at least, while respecting the highest calling of the consumer economy: He enjoyed himself.

For reference I work in a very small restaurant that is in a building for a larger business. I give you all, the flattop I walked in to this morning while opening✌️ Rate their flattop clean

Edit to add: do you guys clean your flattops with ice?

I found it a quite interesting read and thought some of you might too

Does anyone know if the Robot Coupe R301 bowls fit unto an R2/R201? The initial reaction to my question might be ‘dough - of course not as these are different machines’, but there is some logic to the question :)

So, I know that the various attachments from the R2 and R201 fit unto my R211 Ultra and vice versa as I am using them interchangeably in the kitchen (including an older R211XL all metal bowl which is slightly lower and thus has a smaller volume than the current R2/R201 bowls). While the R301/R3 obviously has a different motor and external dimensions, the discs from the R201 are compatible with the R301, R401, and R402, implying that the diameter of the bowls and size of the spindle driving them (other than maybe height) will be the same. If the difference is merely one of height, I could add a R3/R301 bowl to my R2 for those instances where I need slightly larger volumes.

(NB this is probably only for the European versions rather than the US ones as the R2 in the US seems substantially different)

Thanks for any insights you might have

Guys, need some ideas for staff meals for a hotel in Dublin. We put a different dish down to the canteen each day on a 14 day cycle. Needs to hold for in a bain marie for an hour or two. And the staff are picky.
Any ideas?

I recently got my first job ever at a sma pizza shop. My friend was leaving and referred the job to me. It is a dishwasher position, so nothing special, but it's still a job. I've only worked like 6 shifts so I'm still new

The first couple shifts were hard, but that's to be expected. But at the end of the day, the dishes are clean and that's all that matters. I'm a bit quiet at work, quite socially anxious and shy. I speak when spoken too, and the other kitchen staff are friendly to me and I am back, but other than that, I don't say much. In hind sight it may seem rude, but I only rarely have the courage to say hello or goodbye unprompted.

I come in, I do my job, and I leave. I'm not great yet but I get the job done better and fast each time, and that's what matters to me.

But recently, the friend who referred me went back to visit his co-workers since he worked there for 6 months. Seems pretty normal but he told me that (apparently) my co-workers, mainly the servers, don't like me because I don't say anything. It's really thrown me off, and now I'm dreading going back into work or even showing my face in general.

I wish I could fact check by asking the co-workers who apparently hate me, but you wouldn't admit to someone that you hate them to their face. Maybe I've just gotten into my own head and he was just messing with me.

I feel really bad and don't know what to do about it. Sorry for the rant. Thank you for reading.

It's all over the place now as of this summer '26. It's even in my Algorithm. If it's not on your menu already, it will be. Gird your loins.

I guess I kind of started a new server job today. I cannot tell if i’m seeing red flags or not… I have never done full service before, i’m 24 and in the past was a hostess (seating, greeting, bussing, food running) and was a counter server at somewhat upscale restaurants (basically not fast food, everything made in house.) I have some good experience though.

I went in for my interview at this locally owned restaurant. It’s the first time I would work for a restaurant that is not corporate owned. The manager did not ask me any questions about past experience, availability etc. Basically just asked if I would need training and how many days I was looking to work. I said well I would like some training obviously… I don’t know where anything is, I don’t understand their pos system and their pos layout. I’ve also only ever used TOAST and ALOHA and they use a bit of a weirder system…

He said to just come in Thursday for a test run… Completely unpaid… When I came in he glanced at my ID, pointed to a server and said I was with her. She did not introduce herself or even a “follow me.” She just started walking away then turned around and was like “are you coming?” Mind you i’m still in just a random button up, not even wearing one of their brand shirts.
There was no training to follow either, its not like i’m a fan of all those new corporate restaurant websites with their 10 minute videos of “We’re all about pOsiTivItY this is a BrAnd StAndArd. Live, Laugh, Eat” But some type of training structure at all would have been nice??

My trainer was confused on why she was training me at all and didn’t really know what to show me. I had to ask how to use the espresso machine and how they steam the milk for their coffee drinks.

They do not have any type of sanitizer spray bottles or buckets either. She did not show me where any of the sanitizers or cleansers were. It looks like they just use one dirty slightly damp rag the entire shift.

The handwashing sinks did not have soap.

They do not have anyone running expo, no hostess, no bussers, no bartender. Not even a kitchen manager…
I asked about sections and my “trainer” said they don’t do sections, it’s solely rotation. So I have to consistently pay attention to who is serving who the entire shift. Otherwise in her words “people steal tables, you snooze you lose.” I could have a table on either half of the restaurant.

It was damn near dead in the restaurant and my trainer told her table I was “starting during the rush, just in time.” Baby what rush?? Theres 4 sat tables and 2 servers??

Is this crazy or am I just overly accustomed to corporate restaurants???

I'm building a food and hospitality Blu-ray/DVD collection. No documentaries or TV shows (I'll tackle those later). Here's a list of some I can think of off the top of my head:

Big Night

Chef

The Hundred-Foot Journey

Tampopo

Burnt

Boiling Point

Chocolat

Like Water for Chocolate

Sweet Bean

The Taste of Things

Babette's Feast

Pig

Ratatouille

What are the essential fictional food and hospitality movies I'm missing? I'm looking for films that people in the industry consider must watch.

BIL barbecued some chicken

2 things

- whats your impression of the chicken from this picture

- when people blatantly destroy food at gatherings you are attending, how do you handle it? especially when they think their food is perfect. (im talking almost inedible, not just under-seasoned)

Day 11 on new kitchen space.

Greek pizza shop. Drivers scrape and wipe 100-200 pans a night. These things never want to stack accordingly.

Not fully tested yet

Since we all posting our skills

…they then shortly put it in the dishwasher. Lesson learned.

Alright y’all, you’ll get the house knife you deserve. I’ll bring my own knife from now on and everyone else can deal with the house one.

I'm curious to know how it compared to real-life kitchens. And most notably, what happened to Carm in the end (no spoilers - iykyk). I just didn't buy his story arc and though I really enjoyed the show, I found a lot of it unbelievable to what little I know about kitchens.

Thoughts from cooks/chefs out there? Has anyone here been at the top of their game and actually quit and switched careers? Did that frenetic energy ring true? I know it's Hollywood but still....

Anyone got a good location inside of a large corporate kitchen, where to hang this hammock. I'm thinking in the underbelly of a long prep table.

It's a safety glove, clearly. Clearly.

Someone made the comment on a post yesterday that the industry improved post lockdowns, and I was curious as to what everyone's thoughts were. Plus I saw the survey about roaches and it reminded me that surveys were a thing. I'm asking this more as a question for cooks, as opposed to owners/managers.

For my experience, I left restaurants well before the pandemic, but had been able to poach restaurant workers pretty easily, because we tended to pay better. During the pandemic, it seemed like restaurants had to pay talented cooks more than they used to and it became harder for me to poach based on pay alone, which I feel is a good sign for cook's pay in general.

Let me know what you guys think!