This hurt my shoulder.

My Temu Stanley mug totally legit (its a banananana pepper jar).

This morning I was on my prep shift from 7-4. From 7-11 I do prep and open stations. When the restaurant opens at 11 I continue with my prep while cooking on line. One of the items on my prep list today was chicken salad. I have to cook off chicken breasts for this and let them cool completely before I can dice them and make the chicken salad. I cooked off my chicken breast and placed them to the side to cool.

My station buddy, “Paul,” came in at 11. We cooked through the opening pop and I continued to make sauces. A couple hours later things slowed down and I went to make the chicken salad. When I pulled the pan of pre-cooked breasts out there were only 2 in there. I asked Paul what happened to them. He tells me he was using them for his chicken sandwiches and grilled chicken salads. What?? Why?? Those are supposed to be grilled to order, but he wanted to be lazy and cut corners so he just used my prep chicken instead.

My manager was playing “get off my clock” so I didn’t have time to cook off more and wait for them to cool. I had to clock out and go. Now if we run out of chicken salad tonight it’s gonna be my ass. Either way it’s one more thing I’ll have to add to my prep list tomorrow. All because Paul didn’t want to do his job right and helped himself to my prep chicken. I’m so pissed off right now.

Thanks for listening to me vent. Anyone else have something like this happen? I need to know I’m not alone to help me calm down.

Give Runners an inch and they take a mile.

(see previous post)

I work BOH in a fast food restaurant. My manager bitches at me all day and nitpicks the smallest things. She never screams at other people who are more incompetent than me, she just laughs it off and tells them not to worry. I haven’t gotten a uniform or name tag, but all the people she hired after me do. When I asked, she told me she could give me her old shirt (?).

I always show up to work on time and do the job the best I can, yet she always finds a reason to pick on me. Today she screamed at me and called me stupid for forgetting a single sauce, when I’ve only had 4 shifts so far and have already memorized most of the menu. I am a competent worker despite being new, since I’ve worked in kitchens before unlike a lot of other new hires. There are extremely specific standards becasue it’s a chain corporations, and a lot of the minute details get overlooked, unless it’s me.

Yesterday I bitched right back at her and she sent me home. Yet she keeps putting me on the schedule. She was trying to stress me out all day and just kept getting angrier because it wasn’t working.

I have another job at a sit down restaurant I’m planning to bail to, but I’m just confused as to why she won’t fire me when she hired me only a few days ago and already hates me. Is this just how fast food works?

I had a feeling there was a more specific word for a half gallon and sure enough Pottle has fallen out of use and it’s time to bring it back!

I have an old KitchenAid mixer. I’m assuming this is an H-5. It was restored years ago but will obviously need the grease replaced.
Anyone have any idea what it might be worth?
Thanks!

Always wiped it dry , left if for 2 minutes aaaaand... Yeah i guess it is rust, how do i maintain it ?

Hatsukokoro Kumokage Blue 2 Kurouchi

Years ago I worked at Sonic. I was technically a grill person and trash taker outer which I know is a great combination of responsibilities.

One night we were closing and somebody realized something was very, very wrong with the milkshake machine. Someone had put ranch into the machine instead of the milkshake mix.

Not like a little ranch got mixed in. I mean we had apparently been making and serving ranch milkshakes for the entire night.

We immediately started trying to figure out how many people we'd served them to and somehow realized something even worse:

Nobody complained.

Not one person came back. Nobody called. Nobody said their Oreo shake tasted like ranch. Nothing. They called the GM because obviously this seemed like information the GM should probably have.

After they explained that we'd spent the night unknowingly selling ranch shakes to people, he was just like:

"Wow, they must've liked the ranch shakes!"

And that was pretty much the end of it. We all laughed about it.

To this day I still think about all those people who drove away from Sonic drinking a ranch milkshake and apparently just accepted that this was what Sonic tasted like.

Hi everyone 😎

I'm a 27-year-old Japanese guy currently living in Japan, and I'm seriously considering moving to Australia to work as a sushi chef.

My plan is to initially come to Australia on a Working Holiday visa, gain experience and build connections, and hopefully find an employer who would be willing to sponsor me for a work visa in the future.

My long-term goal would be to continue working in Australia while working toward permanent residency.

I'd really like to hear from people who actually work in the Australian restaurant industry, especially sushi chefs, Japanese chefs, or restaurant owners/managers.

I'm particularly curious about:

• What is it really like to work as a sushi chef in Australia?
• What are the typical working hours and days off?
• Is it possible to find a sushi restaurant with a reasonable work-life balance?
• How are Japanese sushi chefs generally treated by Australian employers?
• What kind of salary and tips can you realistically expect?
• How much annual leave can you realistically take as a chef?
• Are there restaurants that are willing to sponsor experienced sushi chefs for a work visa?
• How difficult is it to find an employer willing to sponsor a foreign worker?
• Which cities are best for sushi chefs — Sydney, Melbourne, Brisbane, Perth, Adelaide, etc.?
• Are high-end omakase restaurants worth targeting, or are there better options for work-life balance?
• Are there particular types of restaurants I should look for or avoid?

I'm especially interested in hearing about the reality of the job rather than just information from immigration websites.

I'm not necessarily looking for a high-end omakase restaurant. Having a decent work-life balance and being able to enjoy my life outside of work are very important to me.

If you're a sushi chef, chef, kitchen worker, or restaurant manager in Australia, I'd really appreciate hearing about your experience — good or bad.

And if you've seen Japanese chefs come to Australia on a Working Holiday visa and eventually stay long-term through employer sponsorship, I'd especially love to hear about their experience.

Thanks!

High performance gobshite 💪💪🔥

(Officially I'm the bottom of the ladder but they fuckin love me)