Came to see what the line was up to amd found this. All the time with these guys. I honestly don't know why theyre here anymore. Dirty utensils on top of a dirty countertop. The fish rock soup from yesterday hasn't been cleaned out of the grill. The skillet hasn't been wiped out. The oven is sitting here blasting heat into the kitchen. We've got fish rocks mixed in with the vegan pecans and dirty water. There's a dog apparently. I…don't even get me started on the the unripe pecan pops.Not even peeled. What's the best approach for a full fire/rehire?
by Twithc
44 Comments
fuckin animals
Donkeys, going to kill someone, like the neighborhood raccoon.
Tight labor market these days. Best of luck. Be easy on them when you tell them to F off out of the kitchen
Are you… are you referring to mussels as fish rocks?
I’m sorry, it seems like you let this stuff slide until now that you know you’re about to be shut down. “All the time with these guys”. You wouldn’t need a full fire/rehire if there was a better culture for cleanliness and food safety. It starts at the top
Cute, lol. I should post mine. Maybe not.
Gonna have to bribe the health inspector
I’m going to be honest, this looks like someone’s home kitchen and not someplace where people are paying to be fed.
I wouldn’t eat here in either case.
Took me a minute.
No running water, no power.. buddy you’re about to get shut down
If you’re in the US, any equipment that is currently in use cannot be counted as “Dirty”. Throw a few pounds of butter into the hobart (Say you’re making whipped butter), have the prep guy write a label for those zucchini, toss the skillet and tongs in the three compartment (“to soak”), have the salad guy start “deep cleaning” the grill, and tell them you have a plumber coming to work on the drains.
I’m going to have to get you started on those pecan pops. WTF?!
Thank you r/kitchenconfidential gods for blessing us with this post
Quick put labels on everything, I’ll stall em.
Took me a moment….lmao.
I dunno but that floor definitely needs some attention.
This is peak r/daddit material
Your staff is the least of the problems. That is a sink for ants! It needs at least three times as many basins!
I was told there was a dog, and thar tax has not been paid!
What the fuck is a fish rock
I count at least 15 code violations in these few photos smh. Have you considered turning the whole thing upside down?
Just as long as they’re not adding any mushrooms they found in the yard(without giving you first dibs)
Easy fix, find a crayon that’s the same color as the one the health inspector uses then turn the F into an A.
😂 who closed last night!?
At least you have copies of everyone’s food handlers permit, right? Right??
Oh buddy you guys are in for a world of hurt when the inspector comes through
100% on you mate. Do your job and be accountable.
You’ll have to hope they have the cutest smile to charm the inspector
I think this is one of the funniest posts (and comment sections) I have ever seen!
Set it all on fire
I thought it was a joke with a kid kitchen. 😅
Buddy, it starts with management. You’re clearly never on site, and it shows. Get your ass in gear and show this kitchen how it’s done. Maybe next time, hire some senior line cooks?
The problem with the restaurant business is that every manager wants to hire very young, and this is a clear sign that all of your staff are almost like children.
Don’t just keep firing and hiring and hoping to strike gold. Whip these kiddos into shape and they will be the best team you can hope for.
Aren’t you worried about food accidentally getting in the plastic?
I mean what’s the proper storage temp for those lollipops anyway there buddy?
They just completely shut down a local Asian restaurant for this exact level of filth….
…better get the garden hose before mom gets home…
I ate there yesterday. It was fine. Just mop the floor and sanitize the surfaces. You’re golden.
SHUT DOWN THIS OPERATION IMMEDIATELY AND CALL IN JON TAFFER
Cooked? I don’t think you’ll be doing much more of that.
Jesus I thought those were old mussels in the sink at first.
I hate to say it but this might be a management failure. That staff clearly hasn’t been trained properly.
No dates and labels either.
