I can match this. Exec chef hired a cook once, praised her “isn’t she great…she knows what she’s doing” blah, blah, blah. Ok whatever I asked her to cut asparagus because it was to be used in a tossed pasta dish we were serving. I left her to do it, I don’t need to babysit someone cutting asparagus.
Tossed pasta dish is on the line so I get a little bit to sample it, I bite into a piece of asparagus and it’s all chewy and tough. I’m like WTF? So I go in the kitchen and ask her where’s the asparagus she’s using…she cut off the bottom of the asparagus and saved that and threw the actual part you eat in the garbage. Like 5 cases worth!
Impressive-Option474
Who chopped them Stevie wonder
DodgyRogue
Did they use a line trimmer or something?
DarthChefDad
No.
GoWest1223
No no no… Cut lengthwise.
ReddBroccoli
Did you remind them to gas up the weed eater when they were done with it?
Leader_Bud
You’re presented with Chive Rigatoni, it’s vegan.
Iankalou
I had a prep cook do this. I was so pissed I made him cut all the pieces to size.
PansophicNostradamus
Green onion straws? Where are the chives?
NotBentcheesee
Old boss used to cut chives like this and then complained when I cut them because I “cut them too small.” And then they would proceed to underportion the lobster rolls to ‘save stock’ meanwhile they’d take home two or three massive ones at the end of the day
I wish I found this subreddit when I was working there, because now that I think about it, I easily could have made a post every other day, and I would still have unique things to post about.
ImitationEarthling
This is no longer a safe environment for me.
Zantheus
Did you use a lawn mower fresh from your backyard? Lol.
HeavenlyCrayon
The chef right now
shipoftheseus98
The cheek the nerve the audacity the gall and the gumption istfg, I think I just popped an aneurism. I upped my knife skills more out of fear than desire, the other line chefs where I worked last would’ve torn me a new one if I produced a bowl of stalks.💀
LuckyCod2887
years ago, I worked at a Tex-Mex restaurant BOH
as the new guy they asked me to cut the cilantro, i cut the stems and loose chopped the leaves all in one container.
turns out americans like no stem and diced cut style cilantro leaves. i had no idea.
they talked to me about it. i mean it was kinda embarrassing that i didn’t know that. i am a foreigner with a US citizenship and I do have an American accent so I think people assume I know more about American culture than I actually do.
I worked at other restaurants and I’m a foreigner myself and I’ve always chopped cilantro loosely.
but they did ask me to over up to management a few months later.
mypetmonsterlalalala
I didn’t realize my husband got a new job.
EarthenMama
WTF — this makes me irrationally angry, and I’m not even a chef. Only thing worse is when my MIL serves the tough outer ribs of celery on her veg platter (badly cut, of course).
Those aren’t chives, though.
-Blade_Runner-
What are these branches for?
_AnecdotalEvidence_
r/techincallythetruth
Reggieslife
Turkey stock for Thanksgiving, Approximately 10 gal. Set to simmer all night…dish washer thought it was trash, guess the rest.
bassman314
I am on a work call when this popped up.
None of my co-workers have ever worked in a kitchen and all of us were like
lewisfairchild
woah….
Sanquinity
Looks like how one of my coworkers cuts chives… She would literally grab 5 bags at once, bunch them all up, and cut them very roughly and…well basically like the pic. Her excuse being “well it’s fast and we have other things to do.” All I could do was shake my head as I’m the same “rank” as her in the kitchen and can’t tell her what to do. Plus she gets all huffy and “superior” if I try to point stuff like this out. But the hobby cook inside of me was crying. And her “chive cutting skills” are just the tip of the iceberg.
Small consolation is that I know the only reason she’s still working there is because we literally don’t have anyone to replace her shifts, on top of being a bit understaffed. As soon as we can hire 1~2 good cooks she’s out. Problem is that they’ve been searching for good replacements for 1.5~2 years now.
Terrible_Truth
Who else thought it was some kind of green penne before looking closer and reading the title? Lmao
29 Comments
ramp!
https://preview.redd.it/taam9o7u4fhf1.jpeg?width=224&format=pjpg&auto=webp&s=cce4c4a207b17257923e630dbcb3738613d2c6ba
Jesus fucking christ
… aaand you can go home now
https://i.redd.it/2kwoc8cp5fhf1.gif
I can match this. Exec chef hired a cook once, praised her “isn’t she great…she knows what she’s doing” blah, blah, blah. Ok whatever I asked her to cut asparagus because it was to be used in a tossed pasta dish we were serving. I left her to do it, I don’t need to babysit someone cutting asparagus.
Tossed pasta dish is on the line so I get a little bit to sample it, I bite into a piece of asparagus and it’s all chewy and tough. I’m like WTF? So I go in the kitchen and ask her where’s the asparagus she’s using…she cut off the bottom of the asparagus and saved that and threw the actual part you eat in the garbage. Like 5 cases worth!
Who chopped them Stevie wonder
Did they use a line trimmer or something?
No.
No no no… Cut lengthwise.
Did you remind them to gas up the weed eater when they were done with it?
You’re presented with Chive Rigatoni, it’s vegan.
I had a prep cook do this. I was so pissed I made him cut all the pieces to size.
Green onion straws? Where are the chives?
Old boss used to cut chives like this and then complained when I cut them because I “cut them too small.” And then they would proceed to underportion the lobster rolls to ‘save stock’ meanwhile they’d take home two or three massive ones at the end of the day
I wish I found this subreddit when I was working there, because now that I think about it, I easily could have made a post every other day, and I would still have unique things to post about.
This is no longer a safe environment for me.
Did you use a lawn mower fresh from your backyard? Lol.
The chef right now
The cheek the nerve the audacity the gall and the gumption istfg, I think I just popped an aneurism. I upped my knife skills more out of fear than desire, the other line chefs where I worked last would’ve torn me a new one if I produced a bowl of stalks.💀
years ago, I worked at a Tex-Mex restaurant BOH
as the new guy they asked me to cut the cilantro, i cut the stems and loose chopped the leaves all in one container.
turns out americans like no stem and diced cut style cilantro leaves. i had no idea.
they talked to me about it. i mean it was kinda embarrassing that i didn’t know that. i am a foreigner with a US citizenship and I do have an American accent so I think people assume I know more about American culture than I actually do.
I worked at other restaurants and I’m a foreigner myself and I’ve always chopped cilantro loosely.
but they did ask me to over up to management a few months later.
I didn’t realize my husband got a new job.
WTF — this makes me irrationally angry, and I’m not even a chef. Only thing worse is when my MIL serves the tough outer ribs of celery on her veg platter (badly cut, of course).
Those aren’t chives, though.
What are these branches for?
r/techincallythetruth
Turkey stock for Thanksgiving,
Approximately 10 gal. Set to simmer all night…dish washer thought it was trash, guess the rest.
I am on a work call when this popped up.
None of my co-workers have ever worked in a kitchen and all of us were like
woah….
Looks like how one of my coworkers cuts chives… She would literally grab 5 bags at once, bunch them all up, and cut them very roughly and…well basically like the pic. Her excuse being “well it’s fast and we have other things to do.” All I could do was shake my head as I’m the same “rank” as her in the kitchen and can’t tell her what to do. Plus she gets all huffy and “superior” if I try to point stuff like this out. But the hobby cook inside of me was crying. And her “chive cutting skills” are just the tip of the iceberg.
Small consolation is that I know the only reason she’s still working there is because we literally don’t have anyone to replace her shifts, on top of being a bit understaffed. As soon as we can hire 1~2 good cooks she’s out. Problem is that they’ve been searching for good replacements for 1.5~2 years now.
Who else thought it was some kind of green penne before looking closer and reading the title? Lmao