Oh yes.. How about a completely new table order 30 mins before close when we’ve already started to put everything away? Better yet, add a new DoorDash order too for good measure.
Nice..
sentrosi420
U.S. kitchens are built differently unfortunately.
rktn_p
I feel my blood pressure rising🙃
LostSheep223
‘ literally the opposite of what I want ‘ 🤣
Jillredhanded
Innit. Ya?
saltytarts
I felt that primal scream, “NO!!”
Dripping_Gravy
Omg lol
RogueKhajit
“When can I leave?!” Is my mood as soon as I clock in
AesopsAnimalFarm
That skeptical look from chef when you have someone walk up and ask for no onions or sauce on side 5min after you sent the order…
LinearInductionMotor
credit to @todhollow on youtube
30269240
Never trust a line cook in a beanie in the middle of service during the summer.
BenEWhittle
Where I used to work we had a whole fish item that had the longest pickup time and was the most expensive item on the menu. Typically we could manage with most misfires but the whole fish was not something you misfired.
A new FOH hire was this lady who was just not “getting it”, it’d been 3 or 4 weeks and she still was as aloof to everything as her first day. A lot of mistakes, more than usual for new hires. Anyways she sent through a tables food with whole fish as the main entree, 30 or 40 min pass by and she’s coming and going and stopping by the pass to check in on tickets and whatnot.
The fish lands on the pass, she sees it and goes “Oh I don’t need that for another hour”, we check and there’s nothing noting this on the ticket. Chef explained that it needed to be sent now as it got sauce/herbs/oil and we couldn’t hold it under heat without ruining the plating. She just kept fighting him on it and he was calmly like “Ok then. Let me know when you need it and we’ll fire a new one”. It wasn’t a heated situation or anything, but it was one of those interactions where you can just tell that person is getting a call the next day politely telling them to not come in anymore, which she did.
14 Comments
I love this
Ptsd
Oh yes.. How about a completely new table order 30 mins before close when we’ve already started to put everything away? Better yet, add a new DoorDash order too for good measure.
Nice..
U.S. kitchens are built differently unfortunately.
I feel my blood pressure rising🙃
‘ literally the opposite of what I want ‘ 🤣
Innit. Ya?
I felt that primal scream, “NO!!”
Omg lol
“When can I leave?!” Is my mood as soon as I clock in
That skeptical look from chef when you have someone walk up and ask for no onions or sauce on side 5min after you sent the order…
credit to @todhollow on youtube
Never trust a line cook in a beanie in the middle of service during the summer.
Where I used to work we had a whole fish item that had the longest pickup time and was the most expensive item on the menu. Typically we could manage with most misfires but the whole fish was not something you misfired.
A new FOH hire was this lady who was just not “getting it”, it’d been 3 or 4 weeks and she still was as aloof to everything as her first day. A lot of mistakes, more than usual for new hires. Anyways she sent through a tables food with whole fish as the main entree, 30 or 40 min pass by and she’s coming and going and stopping by the pass to check in on tickets and whatnot.
The fish lands on the pass, she sees it and goes “Oh I don’t need that for another hour”, we check and there’s nothing noting this on the ticket. Chef explained that it needed to be sent now as it got sauce/herbs/oil and we couldn’t hold it under heat without ruining the plating. She just kept fighting him on it and he was calmly like “Ok then. Let me know when you need it and we’ll fire a new one”. It wasn’t a heated situation or anything, but it was one of those interactions where you can just tell that person is getting a call the next day politely telling them to not come in anymore, which she did.