/ck/ - Food & Cooking

[Anonymous No.18278222]

I'm the anon who made a thread about lying on a resume about food service experience to get a job as a cook. (archive: >>/ck/thread/S18224699)) I just completed my 5th or 6th shift. Here are my initial observations:

1. Kitchens are gross as fuck. I'm never eating out again. Why doesn't anyone clean and stock before the end of their shift?

2. This job is easy as fuck. Everyone who told me I was fucked is retarded.

3. I use drugs, but these employees make me look like a teetotaler. Everyone is high all the time.

4. Every time I've had to wait too long for food or gotten shitty service and just said to myself "they have a hard job, cut them some slack".. what an idiot I was.. I didn't realize you idiots were just on your phones, jerking your dicks or trying to finger bang litte miss Mary Rottencrotch the server.

Anyway, despite all that it's sort of fun. I kind of like it.

[Anonymous No.18278276]

>>18278222
It sounds like you are working in a shitty kitchen OP so congrats on being laid off in the near future when it goes under

[Anonymous No.18278351]

>>18278276
Should i just parlay this into a fine dining gig? I feel like I could probably wing that if I studied for a week beforehand.

[Anonymous No.18278365]

>>18278351
IT could come with higher pay, but it might be slightly more challenging. The job you have now sounds easy and relaxed enough.
It might look better if you have this real experience for a month or so, it'd make any previous work you lie about more believable.

I work a shitty job and just got a klonipin script so I can pass a drug test if I wanna find something better.

[Anonymous No.18278385]

>>18278222
Lmao that thread is so full of seething nig zoomers, it was a nice read
Good work OP for rekting their faces

[Anonymous No.18278430]

>>18278222
>Why doesn't anyone clean
because they get 90% of the business, you'll have the time to clean it on the night shift. besides that looks not gross to me. the walkins and coolers might be a different story but you'll have the time

[Anonymous No.18278433]

>>18278430
It looks halfway clean because I've cleaned the fuck out of it. I cleaned their "egg cooler" on the line and it had years of what looked like calcium deposits i had to chip off with a spatula. Tue servers looked at me like I was insane when I ran the water hose onto the cook line and soaked everything before shop vac'ing it all up. Was super gross. Felt like a greasy dungeon.

[Anonymous No.18278434]

>>18278222
wow it's almost like every single cook on /ck/ has been repeating the same things over and over for years

[Anonymous No.18278449]

>>18278433
that's why they let the previous night cook walk. I was gonna mention hosing the coolers but not all kitchens have that. everyone has a lazy drug addict mindset in a kitchen. that's not my job, fuck it, someone else can get it etc. get it clean and it won't be hard to wipe shit off from then on, and you'll still have time for miss rottencrotch

[Anonymous No.18278754]

>>18278222
I was hoping you'd post again, that thread was kino. You're the night shift right? What's the bar closing rush like?

[Anonymous No.18278761]

>blogpost thread

[Anonymous No.18278784]

>>18278222
in every kitchen i worked in, you felt the wrath if you didnt clean after end of service. sounds like you work with ex-subway employees

[Anonymous No.18278894]

>>18278222
J-just wait till your 10th shift then they'll know you lied

[Anonymous No.18279004]

>>18278894

Naw, by then he'll know what he's doing 100%.

I just got thrown on saute last week, and now I have an entire shift of it. OP is right, and it doesn't sound like he gets bullied like I do and actually enjoys his job.

[Anonymous No.18279050]

>>18278761
like and subscribe

>>18278754
on the weekends you do like 40 to 50 plates in two hours. it's not that bad.

[Anonymous No.18279069]

>>18278222
B A S T E
I repeat, B A S T E
you go big guy!

[Anonymous No.18279105]

>everything is cooked in gutter oil
kek imagine actually eating out

[Anonymous No.18279152]

>>18278222
>Kitchens are gross as fuck
Often times yeah, but there's a reason
>This job is easy as fuck. Everyone who told me I was fucked is retarded
It's as easy as the menu and the customer influx dictates along with how management decides to dole out cooking/cleaning/prep roles to multi shifts or as needed per shift
>Every time I've had to wait too long for food or gotten shitty service and just said to myself "they have a hard job, cut them some slack".. what an idiot I was.. I didn't realize you idiots were just on your phones, jerking your dicks or trying to finger bang litte miss Mary Rottencrotch the server.
Again, depends on menu and the customer influx and what needs to be done at that moment in time

[Anonymous No.18279189]

the level of butthurt in that thread was legendary. Well done OP.

man i wish I had some bars

[Anonymous No.18279202]

>>18278222
t. anon who got rejected by mary rottencrotch and is seething about the ugly bastard dishwasher banging her in the walk-in

[Anonymous No.18279214]

fake and gayer than a room full of monkey poxed

[Anonymous No.18279218]

>>18278222
Yeah, I've never cared for Olive Garden.

[Anonymous No.18279280]

>>18278351
>Should i just parlay this into a fine dining gig?
Can you make every major french sauce perfectly every time?

[Anonymous No.18279303]

>>18279280
It's not that hard lol.

[Anonymous No.18279312]

>>18278222
it's miss mary jane rottencrotch

[Anonymous No.18279316]

>>18279280
>dude just keep stirring it and don't turn the heat up too much
jesus christ bros this is so fucking hard sous chefs need to be respected

[Anonymous No.18279322]

>>18279280
OP can get a job doing prep at one of these places. He won't have to make sauces. Now, if it's too nice of a place, he'll have to actually be able to make specific cuts, properly julienne, and show a general mastery of knife skills.

[Anonymous No.18279638]

>OP decides to go into fine dining
>it's not Denny's idiot you have to know what you're doing with knife skills and sauces
>lol it's just cutting stuff and stirring stuff ezpz
>ends up as head chef within a week

[Anonymous No.18279838]

OP was not a faggot today, in the next thread OP is going to turn some shitty restaurant into some gourmet French restaurant people around the state will flock to.

[Anonymous No.18280202]

>>18279838
They've got a better chance of coming up with some instagram worthy abomination to attract thots and onions. The restaurant can still be filthy and the menu shit but serve a log of melted cheese stuffed with a baguette, and a marinara milkshake.

[Anonymous No.18280209]

>>18278222
thanks for reporting back!
proud of you!

[Anonymous No.18280221]

>>18278222
People on this board were saying that it'd be hard to be a cook at denny's? Really?

[Anonymous No.18280255]

based anon, from now on i will proceed to abuse all restaurant staff and leave no tips

[Anonymous No.18280264]

>>18278222
i congratulate you on your success
i approve of your reality shattering perspectives
i admire your candor
i think you should try it, get into fine dining
you got any fancy places nearby we can recommend for you?

[Anonymous No.18280274]

>>18278222
wagies deserve nothing but abuse and disdain

[Anonymous No.18280325]

>>18280274
This. OP's thread only goes to show that the rich/poor divide is not only well deserved, but needs to be kicked into overdrive.
>I will NOT tip
>I will send food BACK
>I will COMPLAIN loudly the whole time
and you
>WILL SMILE and respond with RESPECT, WAGIE

[Anonymous No.18281470]

>>18279280
>Fine dining=french

[Anonymous No.18281964]

>>18279638
>ends up with his own show on food network
>lol guys just put this shit into the oven it's not hard
>becomes the next jacques pepin

[Anonymous No.18282124]

OP, what sort of drugs do you enjoy regularly?

[Anonymous No.18282125]

>>18278222
So i am gonna give you the next level up. Say you want to help with Schedules. Schedule guy is the boss guy. Sooner than later you will do the hiring. Now you can make you're own team just like Stalin did. The great takeover is fun in places like this.

[Anonymous No.18282126]

>>18278222
Corr looks lush mate, would scran

[Anonymous No.18282150]

>>18281964
Baste

[Anonymous No.18282164]

I'm thinking about doing the same shit, how much of changing in a CV is too much? dont really much experience in the industry but I have a lot of both technical and practical knowledge, was thinking about putting some small restaurant from another country (know their language) dw and im not sure if they'd even call to check, how often did that happen?

[Anonymous No.18282197]

>>18279280
what is this meme with french cuisine being fine dining? just because you only put a spoonful of garbage on the plate and slap a 30€ pricetag on it doesn't mean it's good

[Anonymous No.18282205]

>>18282197
What you're referring to would be only one part of a long tasting course. French chefs codified cooking technique in print and developed haute cuisine. That's what's up with the meme.

[Anonymous No.18282256]

>faggot lies his way into a line cook job in a shitty american chain restaurant
>thinks every kitchen is like this

[Anonymous No.18282912]

>>18282205
French cuisine is good, but it gets pretty boring when you realize that the sauces were originally developed to cover the flavor of rancid meat and vegetables in the time before refrigeration.

[Anonymous No.18283148]

>>18278222
lmao I'd just report the shit the staff are doing to the person who pays them

>fire half the staff
>still get the same amount of work done because now you just have competent staff
>give them a small payrise
>save money and have a better restaurant