Station all flipped and filled, everything is clean, we close in 15min, let me just fill up my oil bottles real quick…..
……Fuuuuuuck
by truffleddumbass
32 Comments
bourguignon7
That cutting board could use a deep clean.
Jedi_Lazlo
Well, shit.
alicesyndromeR
This is what I’m talking about. Throw every dirty rag on that sumbi
AloshaChosen
If that happened tonight of all nights, I feel you
thewildbeej
We got a motherfucking exxon valdez over here!
Intelligent-Luck8747
I can feel the internal rage
ItsHyperBro
I once spilled 3 gallons of canola oil all over the floor an hour before I was due to clock out. An oil bottle sucks, but much more manageable
Hot_Raisin6264
I spilled 8qts of duck fat at the end of a shift
Constant-Purchase858
Grab a hotel pan and use that as your catching tray.
Run it through dish if by chance u get a drop in there etc.
meroisstevie
Fill them over the sink..not that hard bro
zachk3446
always fill them over the sink
Historical-Rice-2610
Salt my friend will make that cleannup quick and easier
CanoeShoes
Pro tip. Pour the oil out of the big ass stupid box container thing into a 4 QT pitcher or cambro. I literally never free pour from those into anything. Always into a pitcher. Just makes it way easier. Also never make a mess.
Slania312
Hey that doesn’t go there
Known-Relationship71
Cutting board was a strange choice. I use funnels to fill mine.
kitkanz
ZackValenta
As my old chef said and what I say til this day, “it wouldn’t happen any other way.”
witchitieto
My line never lubed up before it fucked me
Particular-Charity84
goddamn what a bummer
pizza_chef_
You filling squirt bottles straight outta the jug? Put that shit in a 4 qt or 6th pan for easier pouring, more control, and less spills.
Live and learn, grab your mop and towels and start cleaning up the mess. You’ll probably never make this mistake again.
EDIT: your jugs are only 17.5 pounds, not the standard 35ers. Point still stands though, half of the job in the kitchen is just moving stuff from big containers to smaller ones to make your life easier.
cakebarstool
Bench scraper, straight into a trash can.
Equivalent-Finish-80
jimburgah
Moist-Requirement-98
NEVER do that “one last thing” if you can help it, Murphy’s law guarantees something will happen
KevonFire1
HAHA, sucks bro, i got your first beer at the Pub when you catch up.
energyinmotion
I had something similar happen in my earlier years. Lunch cook spilled the ENTIRE jug all over the top of the reach in, all over the prepped ingredients, and all the oil seeped into down below, where I kept all the back up mise.
I had just clocked in to start the dinner shift and he tried to weasel out of cleaning it, and the sous chef tried to get me to clean it up saying it was “no big deal.”
I refused to clock in until it was clean, and I walked back outside and went next door to the 7-11 and got myself snacks.
That was the first time I stood up for myself in restaurant kitchens.
About two months after that, all the pantry cooks for AM and PM had quit entirely, so I got stuck working that station for 3 weeks with no days off at all. With some of those shifts being clopen shifts.
I remember asking them for just one day off so I could do laundry, and they denied me. So I quit.
KenUsimi
Womp womp. Oil’s a bitch, too.
Notasammon
Throw a bunch of salt on that bad boy and wait, then just squeegee it into a garbage can, soap and hot water and scrub
But yeah I feel you especially when it dribbles onto the floor
kurtbrussel24
How about 5 gallons of ranch underneath the shelf that also holds all the other heavy full cambros of sauces??
That was fun…. also why the fuck am I making 5 gallons of ranch dressing every other day? Are people drinking this shit??
kennaonreddit
god bless 🫡
doiwinaprize
Esto es quando I sing in a baritone “AY DIOS MIIIOOOOO!”
purpleisafruit2
You closing soon? Throw yo apron on that shit right tf now and scoop it clean!
32 Comments
That cutting board could use a deep clean.
Well, shit.
This is what I’m talking about. Throw every dirty rag on that sumbi
If that happened tonight of all nights, I feel you
We got a motherfucking exxon valdez over here!
I can feel the internal rage
I once spilled 3 gallons of canola oil all over the floor an hour before I was due to clock out. An oil bottle sucks, but much more manageable
I spilled 8qts of duck fat at the end of a shift
Grab a hotel pan and use that as your catching tray.
Run it through dish if by chance u get a drop in there etc.
Fill them over the sink..not that hard bro
always fill them over the sink
Salt my friend will make that cleannup quick and easier
Pro tip. Pour the oil out of the big ass stupid box container thing into a 4 QT pitcher or cambro. I literally never free pour from those into anything. Always into a pitcher. Just makes it way easier. Also never make a mess.
Hey that doesn’t go there
Cutting board was a strange choice. I use funnels to fill mine.
As my old chef said and what I say til this day, “it wouldn’t happen any other way.”
My line never lubed up before it fucked me
goddamn what a bummer
You filling squirt bottles straight outta the jug? Put that shit in a 4 qt or 6th pan for easier pouring, more control, and less spills.
Live and learn, grab your mop and towels and start cleaning up the mess. You’ll probably never make this mistake again.
EDIT: your jugs are only 17.5 pounds, not the standard 35ers. Point still stands though, half of the job in the kitchen is just moving stuff from big containers to smaller ones to make your life easier.
Bench scraper, straight into a trash can.
NEVER do that “one last thing” if you can help it, Murphy’s law guarantees something will happen
HAHA, sucks bro, i got your first beer at the Pub when you catch up.
I had something similar happen in my earlier years. Lunch cook spilled the ENTIRE jug all over the top of the reach in, all over the prepped ingredients, and all the oil seeped into down below, where I kept all the back up mise.
I had just clocked in to start the dinner shift and he tried to weasel out of cleaning it, and the sous chef tried to get me to clean it up saying it was “no big deal.”
I refused to clock in until it was clean, and I walked back outside and went next door to the 7-11 and got myself snacks.
That was the first time I stood up for myself in restaurant kitchens.
About two months after that, all the pantry cooks for AM and PM had quit entirely, so I got stuck working that station for 3 weeks with no days off at all. With some of those shifts being clopen shifts.
I remember asking them for just one day off so I could do laundry, and they denied me. So I quit.
Womp womp. Oil’s a bitch, too.
Throw a bunch of salt on that bad boy and wait, then just squeegee it into a garbage can, soap and hot water and scrub
But yeah I feel you especially when it dribbles onto the floor
How about 5 gallons of ranch underneath the shelf that also holds all the other heavy full cambros of sauces??
That was fun…. also why the fuck am I making 5 gallons of ranch dressing every other day? Are people drinking this shit??
god bless 🫡
Esto es quando I sing in a baritone “AY DIOS MIIIOOOOO!”
You closing soon? Throw yo apron on that shit right tf now and scoop it clean!