Called in on my day off. Time to speed chill the Bolognese.
by Bitcracker
36 Comments
Lavmaemor
Cry in the walk in when you take it in there. Be efficient. Two things at once
Same-Platypus1941
Would be quicker to fill the sink with ice water and set the pot in it.
concrete_marshmallow
“I’m already day drinking, good luck today though”.
trippytreeees
This reminds me of a chef I used to work with who would cool off chicken stock by adding a bunch of ice to it.
Itchy_Professor_4133
“Sorry chef but I’m unavailable today”
Problem solved
sugarplum98
Chef, can you please share your sauce recipe?
jorateyvr
Why are you even going in on your day off? Especially when doing something like making bolo sauce. Have some boundaries with work. It’s not your identity.
Naive-Impression-373
Sorry I have diarrhea
aidenb1233
jzilla11
Just found my new band name
Highlifetallboy
I used to crack open a seltzer next to the phone and tell the boss it was my 10th beer of the day. “At 9AM???” “Yep. Good luck with the shift.”
s33n_
Say no
PansophicNostradamus
I love the ice bag cooldown trick. Not only does it cool things down, but it can congeal fats/oils around the bag and reduce greasiness in some sauces. I’ll change bags a few times to when I’m cooling something made with high-fat beef or sausage.
Aint_EZ_bein_AZ
Just pour water on it. Thatll cool it down
kurtmanner
Spread it out on a sheet tray!
GetMeASierraMist
one time I was called in while I was braising short ribs. I said I’d come in, but only if I can continue cooking my meat
Imnotsureanymore8
‘No.’
icey561
Game day in a college town. Finished my day shift as a server. Immediately went to alehouse and pounded shots, specifically so I couldn’t be called back in, i knew people were going to call out.
Told the boss man “sorry ive had 2 beers and 3 shots” he said “I really dont care, I need you.”
I went im like an idiot, walked into the kitchen manager drunker than me thanking God im there, he had the same plan, he burned himself a few times and I ate 100$ worth of fried product, not exactly proud of this moment, but it always makes me laugh. I was like 1 or 2 weeks into my bog training.
Critical-Werewolf-53
Don’t answer.
noahbrooksofficial
Turn your phone off
yrrrrrrrr
Micro-plastic Bolognese
linecookdaddy
You can be like “no, got stuff going on today”
toastedstoker
Idk I’ve just kinda always been in the boat of don’t fw my day off. I think you’re justified in doing that. I get wanting to make money but you also need your time off to properly do your job. Bolo looks supreme btw and also that tiny bag of ice won’t do shit hahaha
pottomato12
Nah day off is a day off unless youre higher up man. No reason to make excuses
Pavswede
next time, spread it out on a sheet tray and put a box fan on it. Stir every couple minutes and it’ll be room temp in like 10 min.
YourDeathIsOurReward
Coworker: We’re really short staffed tonight. We could really use some help.
You: Damn that sucks man. Hope you find someone. Good luck! 👍
myMadMind
Sorry your bolognese hit its head on your day off…
We having a good football Sunday as well. Went food shopping while elevated and saw claws 4lbs for $14. Got 2 lbs of fresh crab legs as well. Cheers to having Sunday off.
Pernicious_Possum
You don’t have to go in on your day off. Just say no. Also, what’s the green stuff?
Jhomas-Tefferson
It be like that.
“Hey man the other guy walked out its just me and the kid here now and we got 50 tonight.”
I just sigh, ask if i can come in a little late and be out the door as soon as the last tables are fed, get told “no, we need you now.” then come in anyway and end up being the guy mopping and locking up.
At the least, i’ve learned a lot there and continue to learn more. 3 more years and i’ll leave there and be feeling good about myself as a well rounded chef since they literally have me do it all. Just need them to teach me how to make a few deserts, soups, and sauces and do some more light butchering work, then i can call it a day and go to a place that’s a little nicer and doesn’t do shit like this and pays me better and maybe gives benefits.
ChefArtorias
Just what your dish needs, microplastics!
wateraxe5
When I just turned 21, I got this job as a commis/kitchen steward in a Thai fine dining place. It was my second week in and usually we’d have 75-80 covers on a normal night and around 165-225 on the weekends and 300+ in the holidays so I gambled my ass on the line and smoke a whole blunt before my shift.
I turned up 35 min early for my shift to start prepping the stations for everyone and got on my prep. Then head chef came and gathered everyone around to split some tips and told us to work extra hard tonight as we got booked for 300+ covers. On a wednesday’s night.
I’m glad to say that was the first time I felt stoned for 14 hours straight from 2PM to 4AM until I finally got home and got extra stoned.
mickeytr33s
This is why my phone is on dnd when I’m off
Admirable_Day664
Never really understood why people choose to answer their phone on their day off. You know why the they’re calling.
36 Comments
Cry in the walk in when you take it in there. Be efficient. Two things at once
Would be quicker to fill the sink with ice water and set the pot in it.
“I’m already day drinking, good luck today though”.
This reminds me of a chef I used to work with who would cool off chicken stock by adding a bunch of ice to it.
“Sorry chef but I’m unavailable today”
Problem solved
Chef, can you please share your sauce recipe?
Why are you even going in on your day off? Especially when doing something like making bolo sauce. Have some boundaries with work. It’s not your identity.
Sorry I have diarrhea
Just found my new band name
I used to crack open a seltzer next to the phone and tell the boss it was my 10th beer of the day. “At 9AM???” “Yep. Good luck with the shift.”
Say no
I love the ice bag cooldown trick. Not only does it cool things down, but it can congeal fats/oils around the bag and reduce greasiness in some sauces. I’ll change bags a few times to when I’m cooling something made with high-fat beef or sausage.
Just pour water on it. Thatll cool it down
Spread it out on a sheet tray!
one time I was called in while I was braising short ribs. I said I’d come in, but only if I can continue cooking my meat
‘No.’
Game day in a college town. Finished my day shift as a server. Immediately went to alehouse and pounded shots, specifically so I couldn’t be called back in, i knew people were going to call out.
Told the boss man “sorry ive had 2 beers and 3 shots” he said “I really dont care, I need you.”
I went im like an idiot, walked into the kitchen manager drunker than me thanking God im there, he had the same plan, he burned himself a few times and I ate 100$ worth of fried product, not exactly proud of this moment, but it always makes me laugh. I was like 1 or 2 weeks into my bog training.
Don’t answer.
Turn your phone off
Micro-plastic Bolognese
You can be like “no, got stuff going on today”
Idk I’ve just kinda always been in the boat of don’t fw my day off. I think you’re justified in doing that. I get wanting to make money but you also need your time off to properly do your job. Bolo looks supreme btw and also that tiny bag of ice won’t do shit hahaha
Nah day off is a day off unless youre higher up man. No reason to make excuses
next time, spread it out on a sheet tray and put a box fan on it. Stir every couple minutes and it’ll be room temp in like 10 min.
Coworker: We’re really short staffed tonight. We could really use some help.
You: Damn that sucks man. Hope you find someone. Good luck! 👍
Sorry your bolognese hit its head on your day off…
Baking pans are a great way to cool sauces.
That’s what you get for trying to have a life
https://preview.redd.it/sunyc4kopjxf1.jpeg?width=1242&format=pjpg&auto=webp&s=a059045291ada20fb9105f1c558c6196fb3eb33d
We having a good football Sunday as well. Went food shopping while elevated and saw claws 4lbs for $14. Got 2 lbs of fresh crab legs as well. Cheers to having Sunday off.
You don’t have to go in on your day off. Just say no. Also, what’s the green stuff?
It be like that.
“Hey man the other guy walked out its just me and the kid here now and we got 50 tonight.”
I just sigh, ask if i can come in a little late and be out the door as soon as the last tables are fed, get told “no, we need you now.” then come in anyway and end up being the guy mopping and locking up.
At the least, i’ve learned a lot there and continue to learn more. 3 more years and i’ll leave there and be feeling good about myself as a well rounded chef since they literally have me do it all. Just need them to teach me how to make a few deserts, soups, and sauces and do some more light butchering work, then i can call it a day and go to a place that’s a little nicer and doesn’t do shit like this and pays me better and maybe gives benefits.
Just what your dish needs, microplastics!
When I just turned 21, I got this job as a commis/kitchen steward in a Thai fine dining place. It was my second week in and usually we’d have 75-80 covers on a normal night and around 165-225 on the weekends and 300+ in the holidays so I gambled my ass on the line and smoke a whole blunt before my shift.
I turned up 35 min early for my shift to start prepping the stations for everyone and got on my prep. Then head chef came and gathered everyone around to split some tips and told us to work extra hard tonight as we got booked for 300+ covers. On a wednesday’s night.
I’m glad to say that was the first time I felt stoned for 14 hours straight from 2PM to 4AM until I finally got home and got extra stoned.
This is why my phone is on dnd when I’m off
Never really understood why people choose to answer their phone on their day off. You know why the they’re calling.