/ck/ - Food & Cooking

The fewer staff members a restaurant has, the dirtier it likely is under the hood. Worked at a restaurant where we went from having 8 employees plus the two owners working a few days on to it being me, one other employee and a trainee along with the two owners who had to work 5 days a week then. They did essentially zero prep work or catch-up after hours. The list of cleaning tasks went untouched for two months until we had one additional hire. It took me staying an hour past close to get the black mold growing in the ice machine cleaned out, and I got yelled at for "seeking overtime" lmao. I should have just let them poison their fucking customers, what the hell do I care.

>tfw you finish your first MUD/WTR

>Going to either Pat's or Geno's