Says you do your best but your kitchen needs more lexans
yurinator71
You should open a restaurant
vtbb
My immediate thought is “why is anything on the floor if there’s space for carts?”
thewizardking420
you have a drinking problem
Lavanger
If you’re anything like me, it says your bedroom is a mess. Organized at work, fuck it at home.
Impressive_Proof_937
You do around 120 covers per night.
Short-Mood-6730
Says you leave things in boxes! I also count 3 avocado boxes, which is use first?
yozhik0607
I think this could be better
Gingorthedestroyer
Your health code allows food to be stored in the floor? We have to keep everything 6” off the floor
SuperDeliciousFlavor
It says you shop at restaurant depot and order produce from US Foods
WA5RAT
That you don’t give af about the 6in off the floor rule…
JesusStarbox
Ur basic.
DarrellCCC
Fridges do not talk.
KenUsimi
That you work in a kitchen. It’s a walk-in, my dude, i’m not sure what you want from me here, there’s 12 trillion of them.
NeverFence
It says you should get some milk crates and put the product that’s on the floor on a milk crate, or the health inspector is gonna have a problem w/ you.
AloneJuice3210
Nothing should be on the floor.
lawnllama247
Cigarettes for breakfast
Wooden-Habit-5266
You’re understaffed and don’t have time to unbox everything 5 times throughout your busy shift as the drivers trickle in whenever TF they feel like it.
aspect-of-the-badger
You work in a kitchen.
Chefboyarleezy
slob who puts food on the floor
SakuraEve
Boxes in the walk in 😩
Defiant-Aioli8727
Besides the food on the floor, do you have an aversion to labeling and dating?
therealscottenorman
You buy your dressings
baddonny
You have at least one of the following:
Crippling addiction
Crippling history of trauma
Reputation for hitting on the high schoolers at the host stand
Weed pen
pigman42069
Looked at this for about 10 seconds before getting wicked anxiety
Brief-Procedure-1128
That you don’t make enough items from scratch.
FigaroNeptune
Greek? Idk lol
weGloomy
Get that product off the floor
DjSkywalk3r13
It looks like the meat on the rack and roll on the left side of the walk-in isn’t wrapped!!
Individual-Detail991
That you have a drinking problem.
hamgrammar
Average. Food on the floor is bad. Premade dressing. Lots of stuff in boxes. A little disorganized, group the greens. People like throwing stuff on top of stuff. Not dirty, not that clean. Looks like you sell mediocre food for too much money, but it’s tasty enough. Cooks show up, but no rock stars. I don’t like sideways squeeze bottles, but you do you.
thePHTucker
Food on the floor is bad enough. It should be on a shelf.
Also, what are you hiding on the left? Is that chicken? You’re showing more than you want to.
Pebbles015
It tells me you haven’t a fucking clue what you are doing.
Next question
liarlyre0
Obligatory, get that product off the floor first and foremost.
Secondly, I’m really glad it’s clean and tidy.
some of the best advice I ever got was “your walk in and dry storage should be the best grocery store you’ve ever been to.” Id get the vast majority of that cardboard out of there. If you get it out now you don’t have to worry about it later in a rush or after a double or whatever. Makes getting what you need an in and out situation. Imo inventory and ordering are much easier because it takes away the whole is this a full case or partial case? But then it was actually one unit out of a case of twelve and you needed to order 2 cases instead of 1.
Silver_Draig
I just forgot what I came in here for.
ROADHOG_IS_MY_WAIFU
> [Pictured]: food items being stored on the floor, in a complete violation of FDA guidelines
This is unsafe, irresponsible, and completely preventable. Do better, chef.
Tankerspanx
Says F on a health inspection. Unless you live somewhere that it’s ok to store food on the ground 🤢
FramingHips
My red flags:
Squeeze bottles on their side on the speed rack, and half-used ones on the bottom. Shouldn’t those partially used ones be on the line? What are they doing there? Why are the bottles on their side?
Product on the floor, as many users have pointed out. Put that shit on milk crates in front of the shelves. For users saying milk crates aren’t good in a walk-in, fuck off, they absolutely are. You can move them when you clean, gee whiz.
Sixth pans sloppily stacked on top of each other on the shelf. Why? All of that product could be in a cambro and portioned for your mise as needed. I’d like the non-smushed 6th pan, please.
A user pointed out the unwrapped meat, but that could very well be unwrapped to cure, however I can’t see what it’s next to. Assuming it’s fine, giving you the benefit of the doubt.
The product is all over the place, which makes inventory a nightmare. The avocados aren’t all together, just an example I see. Let’s say you ask a shift lead to do inventory on your day(s) off and they think there’s only 2 cases instead of 3, so you order one, not needing it. Where the fuck are you gonna put it? And now you spent money you didn’t need to. A thing I had to explain to cooks and FOH management is that an organized walk-in literally affects your food costs because mistakes cost money.
Like do you tell your cooks “the use first avocado is the one with the garlic on top of it”? Gtfo here.
My final takeaway, not knowing any of your volume, is that you’re ordering too much product at once. There’s some produce stacked against the wall by your many gallons of dressing. What the fuck is that? Like… a case of horseradish might be cheaper than a single jug, but if you need two jugs a week, just order that. This screams Sysco to me, not knowing anything about where you’re located. It’s more efficient to order multiple times a week because it helps you perfect your pars, and then you don’t have to think about them. And then the things that slip through the cracks are easier problems to solve on the fly. Oh fuck I need some rosemary because I order it biweekly—okay great, easy fix, snag some at the store. The thing to remember is the sales reps and purveyors work for *you*. It’s about making your job easier. The cleanest kitchen I ever worked at had a tiny walk-in and got deliveries every day or every other day. That’s how it should be. Deliveries for larger walk-ins with high volume should be happening two to three times a week. The amount of product here tells me this is a chaotic kitchen and it makes inventory take twice as long as it should, and there’s a delivery day once a week, a couple big prep-days, and then the rest of the time is spent trying to figure out where the fuck everything is, and you’re smelling stuff to see if it’s still good,
Yeah, this is a lot, sorry. Good luck chef
lyricalgorilla
Get that shit off the floor!
Asleep-Jicama9485
Please tell us what restaurant this is so we can never eat there
43 Comments
Says you’re at work
Says you do your best but your kitchen needs more lexans
You should open a restaurant
My immediate thought is “why is anything on the floor if there’s space for carts?”
you have a drinking problem
If you’re anything like me, it says your bedroom is a mess. Organized at work, fuck it at home.
You do around 120 covers per night.
Says you leave things in boxes! I also count 3 avocado boxes, which is use first?
I think this could be better
Your health code allows food to be stored in the floor? We have to keep everything 6” off the floor
It says you shop at restaurant depot and order produce from US Foods
That you don’t give af about the 6in off the floor rule…
Ur basic.
Fridges do not talk.
That you work in a kitchen. It’s a walk-in, my dude, i’m not sure what you want from me here, there’s 12 trillion of them.
It says you should get some milk crates and put the product that’s on the floor on a milk crate, or the health inspector is gonna have a problem w/ you.
Nothing should be on the floor.
Cigarettes for breakfast
You’re understaffed and don’t have time to unbox everything 5 times throughout your busy shift as the drivers trickle in whenever TF they feel like it.
You work in a kitchen.
slob who puts food on the floor
Boxes in the walk in 😩
Besides the food on the floor, do you have an aversion to labeling and dating?
You buy your dressings
You have at least one of the following:
Crippling addiction
Crippling history of trauma
Reputation for hitting on the high schoolers at the host stand
Weed pen
Looked at this for about 10 seconds before getting wicked anxiety
That you don’t make enough items from scratch.
Greek? Idk lol
Get that product off the floor
It looks like the meat on the rack and roll on the left side of the walk-in isn’t wrapped!!
That you have a drinking problem.
Average. Food on the floor is bad. Premade dressing. Lots of stuff in boxes. A little disorganized, group the greens. People like throwing stuff on top of stuff. Not dirty, not that clean. Looks like you sell mediocre food for too much money, but it’s tasty enough. Cooks show up, but no rock stars. I don’t like sideways squeeze bottles, but you do you.
Food on the floor is bad enough. It should be on a shelf.
Also, what are you hiding on the left? Is that chicken? You’re showing more than you want to.
It tells me you haven’t a fucking clue what you are doing.
Next question
Obligatory, get that product off the floor first and foremost.
Secondly, I’m really glad it’s clean and tidy.
some of the best advice I ever got was “your walk in and dry storage should be the best grocery store you’ve ever been to.”
Id get the vast majority of that cardboard out of there. If you get it out now you don’t have to worry about it later in a rush or after a double or whatever. Makes getting what you need an in and out situation. Imo inventory and ordering are much easier because it takes away the whole is this a full case or partial case? But then it was actually one unit out of a case of twelve and you needed to order 2 cases instead of 1.
I just forgot what I came in here for.
> [Pictured]: food items being stored on the floor, in a complete violation of FDA guidelines
This is unsafe, irresponsible, and completely preventable. Do better, chef.
Says F on a health inspection. Unless you live somewhere that it’s ok to store food on the ground 🤢
My red flags:
Squeeze bottles on their side on the speed rack, and half-used ones on the bottom. Shouldn’t those partially used ones be on the line? What are they doing there? Why are the bottles on their side?
Product on the floor, as many users have pointed out. Put that shit on milk crates in front of the shelves. For users saying milk crates aren’t good in a walk-in, fuck off, they absolutely are. You can move them when you clean, gee whiz.
Sixth pans sloppily stacked on top of each other on the shelf. Why? All of that product could be in a cambro and portioned for your mise as needed. I’d like the non-smushed 6th pan, please.
A user pointed out the unwrapped meat, but that could very well be unwrapped to cure, however I can’t see what it’s next to. Assuming it’s fine, giving you the benefit of the doubt.
The product is all over the place, which makes inventory a nightmare. The avocados aren’t all together, just an example I see. Let’s say you ask a shift lead to do inventory on your day(s) off and they think there’s only 2 cases instead of 3, so you order one, not needing it. Where the fuck are you gonna put it? And now you spent money you didn’t need to. A thing I had to explain to cooks and FOH management is that an organized walk-in literally affects your food costs because mistakes cost money.
Like do you tell your cooks “the use first avocado is the one with the garlic on top of it”? Gtfo here.
My final takeaway, not knowing any of your volume, is that you’re ordering too much product at once. There’s some produce stacked against the wall by your many gallons of dressing. What the fuck is that? Like… a case of horseradish might be cheaper than a single jug, but if you need two jugs a week, just order that. This screams Sysco to me, not knowing anything about where you’re located. It’s more efficient to order multiple times a week because it helps you perfect your pars, and then you don’t have to think about them. And then the things that slip through the cracks are easier problems to solve on the fly. Oh fuck I need some rosemary because I order it biweekly—okay great, easy fix, snag some at the store. The thing to remember is the sales reps and purveyors work for *you*. It’s about making your job easier. The cleanest kitchen I ever worked at had a tiny walk-in and got deliveries every day or every other day. That’s how it should be. Deliveries for larger walk-ins with high volume should be happening two to three times a week. The amount of product here tells me this is a chaotic kitchen and it makes inventory take twice as long as it should, and there’s a delivery day once a week, a couple big prep-days, and then the rest of the time is spent trying to figure out where the fuck everything is, and you’re smelling stuff to see if it’s still good,
Yeah, this is a lot, sorry. Good luck chef
Get that shit off the floor!
Please tell us what restaurant this is so we can never eat there
FOOD IS NOT TO BE STORED ON THE FLOOR
You have poor organizational skills.