We have an electronic recording system for everything we cook (gotta love corporate gigs) and one time, one employee was trying to type chicken and it autocorrected to children. Now, every single chicken item says children (children parm, teriyaki children, sesame children, etc.). This will continue as long as I’m chef, just to see the expression of food safety auditors as they review our logs.
Professional-Mix2000
Jalapeno slices are definitely getting called “butthole pinchers”
No_Math_1234
Black Betty Hamalam. Sometimes I put the Latin names of the vegetables and fruits
AnythingButTheTip
Put “ribbed for her pleasure” on the prepped Prime Rib for morning shift to come into. Morning shift was the butch lesbian owner BTW. She found it absolutely hilarious.
Other hits were variations on “Ogre Goo/Shrek Sauce” for our avocado mayo. It had an obvious green tint.
And my favorite, because for the longest time as a naive dishwasher, I didnt know cabbage came in purple, was “Purple Shit” because, to quote the owner, “its the purple shit people like to see in their salads”.
Our health inspector didnt mind the labels because it had dates on it, was racked vertically appropriately, and was rotated as needed. They could also ask any cook what the actual container had and they could tell them what the base ingredients were.
Jillredhanded
I need to Up My Game.
Dry_Specialist2673
tiny hams? so, peppa pig assembly kits?
Ancient-Chinglish
them there be grunions
Ancient-Chinglish
get me fucked up on ham mushroom onion swiss omelets
cainhurstboy
Is the omelette called “ buttholes and cheeks” in the back? Or stinky starfish oinker?
BadassBokoblinPsycho
Big fan of “stinky circles”
nosirrahp
I do lemons/limes as “yellows/greens”
_fiddlehead_
I label the tomatoes as “Tommy Toes”.
BuckeyeBentley
When I make an omelette for myself my favorite fillings are lap cheong and maneuljjong muchim. Maybe some mushrooms and peppers if I’ve got it.
shandelier_23
somebody put “Shittalking mushrooms” on you know what the other day and I lol’ed
Brainwormsz
i once ate an entire sprig onion and was bedridden for an hour
one of *many* labels at an old job that gave me a good giggle. def am not putting this in my omelettes though, i like cheese, tomatoes, onions, and spinach!
KoiOf_Madness
90% of the stuff I label at work is some kind of silly pun or stupid name. Our chef doesn’t care as long as its dated properly and is obvious as to what it is.
porkchop2022
Love me some vampire bullets and Italian shampoo. (Garlic and olive oil).
goddessque
Bacon bits as donated scabs.
WookieeCakes
Eggs are salmonella bombs
disisathrowaway
I knew our health inspection was coming up so all of August we’ve been very strict about our labels.
Good news is, we just had ours this morning and now we can go back to fun labels for the next 5 months.
Flimsy-Buyer7772
Tag yourself I’m tiny ham
ThrownFar72
And I thought it was funny when a cook couldn’t spell jambalaya and invented the country of Jambalia. These are hilarious.
illz569
Yeah can I get a cheese omelette with stinky circles, tiny hams, bright wet cubes, and brown rubber please?
Mrteamtacticala
Is this the Brian butterfield egg-circles homebrew kit?
CyMage
Had a guy call Fingerling Potatoes ‘Fingerlicking Potatoes’. English as a second language so just more of a misunderstanding than on purpose.
smellimelk
chef ordered what he thought was 5 lbs of cheese. it was 50. so we stayed late and shredded and bagged for freezing. by the end of the night all of our labels were like cheese > mozz > múzzé > chz > cheeb > shredz > cow block > brick of bovine… it devolved. it was around 3am and we still would have been there anyways preparing for a weekend event. anyways, we found them for a while and it was always a surprise.
We always make a “Dat Good Good” whenever someone makes a bomb ass sauce for family.
egoofagoose
This is for my personal freezer but chicken breast is chicken boobs/ tits. Turkey is Christmas chicken. We’ve also got prime my ribs. And had a lot of chickpea curry which got labeled as chicken piss
invaderzim257
Millennial-core
lexi-cross
I’ll label picked chicken “pickachick I choose you”. Or tri-tip “just the tip”.
bigpapaglim
I use people names for my prep Clarified Butter = “Claire” Caramelized Onions – “Carmela” Chipotle Aioli = “Chip”
Mission_Software_812
Cucumbers are always cucks
LambSmacker
Your prep cook, what does she go by?
FloppyFishLad
Vod ker? I hardly know her on nice vodka sauce
LordOfAwesome11
Confit garlic? Nah. Conflict garlic.
BootsOfProwess
greek meat and sock cheese
No-Marsupial4714
Minced mushroom, zucchini, tomato from the grill the night before. Put on a sandwich with bacon+cheese+spicy mayo.
46 Comments
Whats wrong with this lol
Pretend I have a container full of shredded cheese labeled “Future Farts”. (I don’t work in breakfast anymore to do it for real)
Tiny hams= chopped up Peppa Pig
Gimme some aged milk in that and I’m a happy camper.
https://preview.redd.it/2vzw4ztqzsjf1.jpeg?width=3000&format=pjpg&auto=webp&s=36941ac43f7583b301345737ea47f445907b32bb
heath department would lose their shit
We have an electronic recording system for everything we cook (gotta love corporate gigs) and one time, one employee was trying to type chicken and it autocorrected to children. Now, every single chicken item says children (children parm, teriyaki children, sesame children, etc.). This will continue as long as I’m chef, just to see the expression of food safety auditors as they review our logs.
Jalapeno slices are definitely getting called “butthole pinchers”
Black Betty Hamalam. Sometimes I put the Latin names of the vegetables and fruits
Put “ribbed for her pleasure” on the prepped Prime Rib for morning shift to come into. Morning shift was the butch lesbian owner BTW. She found it absolutely hilarious.
Other hits were variations on “Ogre Goo/Shrek Sauce” for our avocado mayo. It had an obvious green tint.
And my favorite, because for the longest time as a naive dishwasher, I didnt know cabbage came in purple, was “Purple Shit” because, to quote the owner, “its the purple shit people like to see in their salads”.
Our health inspector didnt mind the labels because it had dates on it, was racked vertically appropriately, and was rotated as needed. They could also ask any cook what the actual container had and they could tell them what the base ingredients were.
I need to Up My Game.
tiny hams? so, peppa pig assembly kits?
them there be grunions
get me fucked up on ham mushroom onion swiss omelets
Is the omelette called “ buttholes and cheeks” in the back? Or stinky starfish oinker?
Big fan of “stinky circles”
I do lemons/limes as “yellows/greens”
I label the tomatoes as “Tommy Toes”.
When I make an omelette for myself my favorite fillings are lap cheong and maneuljjong muchim. Maybe some mushrooms and peppers if I’ve got it.
somebody put “Shittalking mushrooms” on you know what the other day and I lol’ed
i once ate an entire sprig onion and was bedridden for an hour
https://preview.redd.it/zinngkwugtjf1.jpeg?width=3024&format=pjpg&auto=webp&s=dff333c7336418adcfb370fb5efc33fca487160b
one of *many* labels at an old job that gave me a good giggle. def am not putting this in my omelettes though, i like cheese, tomatoes, onions, and spinach!
90% of the stuff I label at work is some kind of silly pun or stupid name. Our chef doesn’t care as long as its dated properly and is obvious as to what it is.
Love me some vampire bullets and Italian shampoo. (Garlic and olive oil).
Bacon bits as donated scabs.
Eggs are salmonella bombs
I knew our health inspection was coming up so all of August we’ve been very strict about our labels.
Good news is, we just had ours this morning and now we can go back to fun labels for the next 5 months.
Tag yourself I’m tiny ham
And I thought it was funny when a cook couldn’t spell jambalaya and invented the country of Jambalia. These are hilarious.
Yeah can I get a cheese omelette with stinky circles, tiny hams, bright wet cubes, and brown rubber please?
Is this the Brian butterfield egg-circles homebrew kit?
Had a guy call Fingerling Potatoes ‘Fingerlicking Potatoes’. English as a second language so just more of a misunderstanding than on purpose.
chef ordered what he thought was 5 lbs of cheese. it was 50. so we stayed late and shredded and bagged for freezing. by the end of the night all of our labels were like cheese > mozz > múzzé > chz > cheeb > shredz > cow block > brick of bovine… it devolved. it was around 3am and we still would have been there anyways preparing for a weekend event. anyways, we found them for a while and it was always a surprise.
https://i.redd.it/9vlyre0krujf1.gif
Tiny Ham, Tiny Pie…..Lil Bitssssssssss……
“High-biscuits symple syrup”
We always make a “Dat Good Good” whenever someone makes a bomb ass sauce for family.
This is for my personal freezer but chicken breast is chicken boobs/ tits. Turkey is Christmas chicken. We’ve also got prime my ribs. And had a lot of chickpea curry which got labeled as chicken piss
Millennial-core
I’ll label picked chicken “pickachick I choose you”. Or tri-tip “just the tip”.
I use people names for my prep
Clarified Butter = “Claire”
Caramelized Onions – “Carmela”
Chipotle Aioli = “Chip”
Cucumbers are always cucks
Your prep cook, what does she go by?
Vod ker? I hardly know her on nice vodka sauce
Confit garlic? Nah. Conflict garlic.
greek meat and sock cheese
Minced mushroom, zucchini, tomato from the grill the night before. Put on a sandwich with bacon+cheese+spicy mayo.