One is among the richest and most decorated athletes of all time. The other drives golf balls off of a tee planted in the butt cheeks of some dude.
NormalCommercial6262
Just like him I fucking hate water and only drink cokezero
-Gimli-SonOfGloin-
FibroBitch97
Worked my way up from dishie to a several management positions over the course of about 6 years.
Madrameat
Worked up from barista. It was a long strange road.
ChefCarolina
I had a chef who refused to hire people from culinary school. He preferred to hire people with 0 experience because he could train them.
Cube-in-B
Worked my way up from dish then went to school after 5 years so that makes me….both?
Jorrie313
It’s the way of the road Ricky!
Yojimbo115
What if I’m both?
unreasonable-frog
Dishies ascend!
Nipper6699
Truth!
Gratefully-Undead
Daly: 5 PGA victories, 2 major championships
Woods: 82 PGA victories, 15 major championships
MidtownKC
I feel like the golfer on the left should be more of a Dustin Johnson type and not one of the best one or two ever.
TheCosmicProfessor
I like the joke, but it doesn’t work with Tiger. Nobody in existence or was can reach his level. There is no equivalent of his dominance anywhere else. I’d use a picture of Daly with Phil Mickelson instead. More accurate.
JunglyPep
Sanquinity
Also worked my way up from dishie. Only did some volunteer work, hobby cooking, and one year of subway before that. I was hired without question, and still going after just under 5 years. Yet the chef has turned down multiple culinary graduates already as they lacked motivation, basic skills, and basic knowledge.
The key difference; I was and still am motivated and eager to learn. (Having basic skills and knowledge was a nice extra.)
PinchedTazerZ0
My dumbass started in dish and worked my way up to sous over 5 years then I decided I should spend money on a piece of paper that says I can cook
Spent like 6 months learning to dice onions with people that had never held a knife before and then I’d go off to my closing shift at a restaurant down the street
Makes my resume look good though. And the expedited learning for bakery/pastry alone was great technique to learn.
I still wouldn’t consider myself a baker or pastry chef but I’ve ran quite a few dessert programs and I wouldn’t have learned as quickly doing production baking or something similar
Competitive_Ring4917
I was a busboy( first paid job) at a “Australian Themed “ franchise while I was going to culinary school. My first day on the job was the day after my high school graduation. Got paid $4.60 per hour but the cash tips were pretty good.
I did a variety of foh/boh jobs in my early 20’s. Why?? Because how can I run a business and tell someone to do something, if *I* never did myself
19 Comments
One is among the richest and most decorated athletes of all time. The other drives golf balls off of a tee planted in the butt cheeks of some dude.
Just like him I fucking hate water and only drink cokezero
Worked my way up from dishie to a several management positions over the course of about 6 years.
Worked up from barista. It was a long strange road.
I had a chef who refused to hire people from culinary school. He preferred to hire people with 0 experience because he could train them.
Worked my way up from dish then went to school after 5 years so that makes me….both?
It’s the way of the road Ricky!
What if I’m both?
Dishies ascend!
Truth!
Daly: 5 PGA victories, 2 major championships
Woods: 82 PGA victories, 15 major championships
I feel like the golfer on the left should be more of a Dustin Johnson type and not one of the best one or two ever.
I like the joke, but it doesn’t work with Tiger. Nobody in existence or was can reach his level. There is no equivalent of his dominance anywhere else.
I’d use a picture of Daly with Phil Mickelson instead. More accurate.
Also worked my way up from dishie. Only did some volunteer work, hobby cooking, and one year of subway before that. I was hired without question, and still going after just under 5 years. Yet the chef has turned down multiple culinary graduates already as they lacked motivation, basic skills, and basic knowledge.
The key difference; I was and still am motivated and eager to learn. (Having basic skills and knowledge was a nice extra.)
My dumbass started in dish and worked my way up to sous over 5 years then I decided I should spend money on a piece of paper that says I can cook
Spent like 6 months learning to dice onions with people that had never held a knife before and then I’d go off to my closing shift at a restaurant down the street
Makes my resume look good though. And the expedited learning for bakery/pastry alone was great technique to learn.
I still wouldn’t consider myself a baker or pastry chef but I’ve ran quite a few dessert programs and I wouldn’t have learned as quickly doing production baking or something similar
I was a busboy( first paid job) at a “Australian Themed “ franchise while I was going to culinary school. My first day on the job was the day after my high school graduation. Got paid $4.60 per hour but the cash tips were pretty good.
I did a variety of foh/boh jobs in my early 20’s. Why?? Because how can I run a business and tell someone to do something, if *I* never did myself
https://preview.redd.it/8i75wgef54xf1.png?width=270&format=png&auto=webp&s=cde38802418d38db7777a9623694cbcd61a50fff
Sometimes this is just the way of the industry.