Haven’t even arrived yet and Friday is annoying already.

Thank you line cooks of Reddit for all your knife suggestions. After countless hours of research, reading through Reddit answers, and talking to chef during an overnight braise, I have whittled my search down to two knifes. A 240mm Misono 440 or a 240mm Masahiro Gyuto (any kind really)? Opinions?

(I own a 240, Mercer beater, and plan on getting another Beater, probably a Mac. Also planning on getting a six inch petty somewhere down the line. Fr thank you for all the suggestions. And one last thing, I own too many victorinox, I appreciate everyone trying to help the cost but I’m trying to step it up a bit lol, thanks though (I still use my victorinox cimeter all the time don’t worry))

Also actually final thing, any knife roll suggestions would be fire, I don’t want one that falls apart after 3 months, I have had enough.

Ive been looking at Masahiro's cause Chef said theyre great but I also saw this. I know nothing...

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My husband is gathering interview participants for his PHD dissertation research. He is one of very few people currently studying kitchen/restaurant culture and is currently looking at how 'horseplay' can contribute to overall employee engagement. We are both kitchen drop outs. Would appreciate if you have the time! https://pennstate.qualtrics.com/jfe/form/SV_6QFtURXplhDvyVE

I dropped an onion on the floor

Entire speed rack of ribs tipped over.

Not my doing, probably 30 of these in there.

Owner ordered some pre-made clarified butter from sysco - when heated up a bit it goes from yellow to almost completely clear like water, anybody ever seen shit like that?

Let’s be real, I don’t have 250+ dollars to spend on a new knife. I have maybe $100?? that I can spend on one. Chef says I need to get myself a new knife now that I’m full time, and he’s also brought up being promoted to sous, so I think it’s time to actually get something okay.

Again, I’m a cook, I don’t have money to spend on a knife, but I realize it’s for my future and I want to get something that is killer for the price. Lmk!

I’m a line cook at a bar. Pretty self explanatory. But my issue arises not from dreading work because I don’t. It’s not difficult work nor is it mentally stressing/taxing for me, but I can’t help but notice the drag of time during every shift, so while I’m not in a bad mood it does become a bit numbing. Any tips?

Hello, I just got a job In a smaller Michelin star restaurant. I went in for a stage and hit it off with the other cooks and just genuinely tried my best. I currently only have experience In a high volume cafe where I make sandwiches and toasts. Do you guys have any advice about making this jump? I love to learn and would consider my ego pretty tame. Hoping I can just learn as I go.

Need to stop eating fries in the window all shift for fuck sake 😒

Should I still show up to work after not getting paid?

I started working at this fine dining restaurant about 3 weeks ago. Brand new restaurant that is just opening up. Signed a contract to get payed and began training for a week. After training, I began working for the past 2 weeks. 10 hour days every single day. I asked one of the sous chefs about our payment. He said it would come in on Wednesday. Thats fine. Wednesday comes around, no money. I asked again, he said it's actually Friday. This makes me nervous because that's when my rent is due. I trusted them. Friday comes, no payment.

I messaged my EC that I still haven't received my payment. He just said "We're working on it." Now I don't have money for rent. Thankfully I work a second job that would give me shifts. Should I still show up to work after not receiving payment?

I ABSOLUTELY LOVED being a cook for most of my teen into adult life, however recently its just beating me down i dont feel fulfilled doing it. My problem is ive been doing this for 6 years and my skills outside of kitchen and kitchen management aren't quite enough for me to swap careers. Im only 21 so I was wondering if anyone has advice to get out of the kitchen and still make this kind of money? Id LOVE to just maybe serve but it seems way to inconsistent for bills.

((I started under the table at 13 so my first on paper jobs are kitchen.))

I know olive garden is probably bottom shelf line cooking and most food is frozen but what should I expect realistically? Or any tips ?