I've worked at a restaurant at a state fairgrounds for a couple of years now and I've only gotten to do FOH stuff. Today was slow, so I asked to be trained in on the line and they were happy to. So, I guess I'm BOH now. 👍🏻
by NickoftheNorth37
38 Comments
Practical_War_8239
Congratulations, you’re no longer allowed to go back up front now.
tuckthefuttbucker
P3AK1N
Part of the ship, part of the crew.
atx_original512
Clean hoodvents very nice new guy *look at new guy doing all the work JER-Y JERRRY SMOKING A CIG OUT BACK*
BigLurker420
Purple_Commercial_55
One of us one of us
consumeshroomz
Your body may suffer a bit more but you don’t have to deal with people. The fry oil may burn your skin, but never your soul….. that gets drained elsewhere.
Agathorn1
Tbh if you wanna move up in the industry that’s the best way to do it. Even if you decide to go back to FOH, it’s always a perk to have a FOH manager able to hop on the line in a pinch
JudgeHolden84
Congrats! Have those gloves melted onto your fingers yet?
bml20002
shredbmc
Hell yeah! Dual threat represent!
Subject1928
Congratulations! One of the best things about being in the back is that you make the same no matter how slow it is.
The worst thing is that you make the same no matter how busy it is.
cZombOfficial
Rip
mr_malfeasance
PerceptionStock6409
Knowing front and back of house is the easiest way to keep your job at the restaraunt you work at, and the easiest way to get a new job somewhere else. If they know they can use you anywhere, they will. Don’t let them “teach you” dish. 😂
FishBrain208
This is the moment you become more attractive to the servers. Trust me, I married one
jazzhandpanda
SleepParalysisPal
I don’t know how else to say this but last BOH gig I had was in a place in rural north MN and you look like the type of dude I’d sit on a crate next to, share a few puffs, and have a Hamm’s after working a double. You just got that vibe and I respect the shit outta it
drcockasaurus
Now during slow season you can make a livable….well, you can make a wage.
No_Sir_6649
Sucks for you.
GusTheCat_
Intelligent-Luck8747
ONE OF US. ONE OF US. ONE OF US.
By the power invested in me, bestowed upon me by Escoffier and Drunk Chefs, I now pronounce you Cook.
Welcome to your new home.
Jimmy_Skynet_EvE
Congratulations, you’ve just signed your own misery warrant. Every time some motherfucker calls in sick theiy’re gonna be like “Hey NickoftheNorth37, you know fryers, right”
bigofficesmalljob
Congratulations! and my condolences.
HeightExtra320
Welcome chef
Suspicious-Bug-7344
Chato_Malverde
Welcome to the club brother
Top-Sleep-4669
BoneYardBirdy
Graybeard_Shaving
PlumbLucky
Coulots are an interesting pants choice for fryer.
Sudden_Breakfast_677
One of us.
TraditionalAd2179
Be sure to frame a picture of your first oil or oven burn. It’s a rite of passage.
KneeDeepInTheMud
Grease for the Grease God, Tickets for the Ticket Throne!
38 Comments
Congratulations, you’re no longer allowed to go back up front now.
Part of the ship, part of the crew.
Clean hoodvents very nice new guy *look at new guy doing all the work JER-Y JERRRY SMOKING A CIG OUT BACK*
One of us one of us
Your body may suffer a bit more but you don’t have to deal with people. The fry oil may burn your skin, but never your soul….. that gets drained elsewhere.
Tbh if you wanna move up in the industry that’s the best way to do it. Even if you decide to go back to FOH, it’s always a perk to have a FOH manager able to hop on the line in a pinch
Congrats! Have those gloves melted onto your fingers yet?
Hell yeah! Dual threat represent!
Congratulations! One of the best things about being in the back is that you make the same no matter how slow it is.
The worst thing is that you make the same no matter how busy it is.
Rip
Knowing front and back of house is the easiest way to keep your job at the restaraunt you work at, and the easiest way to get a new job somewhere else. If they know they can use you anywhere, they will. Don’t let them “teach you” dish. 😂
This is the moment you become more attractive to the servers. Trust me, I married one
I don’t know how else to say this but last BOH gig I had was in a place in rural north MN and you look like the type of dude I’d sit on a crate next to, share a few puffs, and have a Hamm’s after working a double. You just got that vibe and I respect the shit outta it
Now during slow season you can make a livable….well, you can make a wage.
Sucks for you.
ONE OF US. ONE OF US. ONE OF US.
By the power invested in me, bestowed upon me by Escoffier and Drunk Chefs, I now pronounce you Cook.
Welcome to your new home.
Congratulations, you’ve just signed your own misery warrant. Every time some motherfucker calls in sick theiy’re gonna be like “Hey NickoftheNorth37, you know fryers, right”
Congratulations! and my condolences.
Welcome chef
Welcome to the club brother
Coulots are an interesting pants choice for fryer.
One of us.
Be sure to frame a picture of your first oil or oven burn. It’s a rite of passage.
Grease for the Grease God, Tickets for the Ticket Throne!
Roll your trouser legs down brother. Trust me
Why would you do this to yourself