At least mayonnaise goes quick. We had 3 tubs of english mustard open last week
splashcopper
Looks like long pork is back on the menu
Just-Finish5767
This gives me flashbacks. Back when I worked in a bakery, the other decorator ALWAYS made a new batch of ganache, whether we had any or not. I’d come in after a couple days off and have to use 4 partials up.
She also never wiped the bottom of the decorating turntable. But that’s a different, more disgusting story.
lonas_
That one’s for fucking
ActualObligation7603
Consolidation station ration. Putting mayonnaise jars together and burning the bacon. *sung to conjunction junction
sctlight
I have to keep dressings in the boxes the come in so I can limit the number of open containers.
b0bby_sauce
That’s nothing, you don’t even wanna know what happens when I’m left alone with a gallon of mayo
EmbraceThePerd
You are supposed to hide it behind the “Regular Mayonnaise”
nbiddy398
Garmo too
probablygoneout
I know a longhorn walk in when I see one
SuperstarZX
That looks like the start to making some house made ranch
carortrain
Since I was younger I’ve had a habit if I need to open anything that’s large or bulk size, I ask myself “is there a chance another one is open somewhere in this kitchen”.
To be fair some places people will lay stuff around anywhere they want when done with it, so you can’t really blame someone for not wanting to search an entire restaurant during service for a jar of opened mayo.
MeowWhat
You say that like cooks don’t do this shit all the time
Carne_Guisada_Breath
I am getting flashbacks to rubbermade trashcans full of cocktail sauce and tarter sauce from back when i worked at a seafood restaurant.
Dad-A
Our “par” is 3 open jars too!!!
VanCityCatDad
As a former FOH-member, I apologize on behalf of my people. We are the worst.
Unilted_Match1176
duffbeer1991
People would do this shit at work because they wanted to “pour out” globs of mayo into containers, instead of getting a proper utensil to scoop out from the open tub because sometimes they got mayo on themselves. Dummies
iloveurmom64
Every dam place I’ve ever worked!
Victortilla_chips
When I was a server who was very poor and starving for extra hours I used to come in an hour early on my shifts and portion out the condiments in single serve cups for the other servers to grab so this would stop happening. The power of being the lines favorite server was intoxicating and the perks were never ending
onebandonesound
You can trust servers with the mayonnaise, you just have to tell them that they’re finishing the open tubs with a spoon if something like this happens. Can’t let BOH know about that threat though, or they’ll start hiding the open tubs of mayonnaise
2ndplaceBrennan
Probably not dated, either. We’re having the same problem at our restaurant. Multiple opens, no dates, no FIFO labels. I’m FOH Bar and the CDC and I go through the walk-in at least once a week each and deal with this shit.
Turbulent-Jaguar-909
question from an outsider, how much weed do i bring to negotiate a trade for a gallon of onion ring sauce and kens golden
chiefhunnablunts
the next person that does this has to eat the whole thing. thems the rules.
Few-Emergency5971
This makes me fucking lose it eventually. Like guys it is not that fucking hard. Yes I understand how 2 can get opened accidentally, but more than that and we have a fucking problem.
ADHD_McChick
We just had a massage go out in our work app about a week ago. Except in our case, this time, it wasn’t mayo. It was 3 big gallon bottles of teriyaki. Seems like this is a common problem in most restaurants, unfortunately…
MustardPancake6
Hide those paper snakes that fly out of gag cards under the lid so when you hear a scream you know who’s opening all the new jars
imissmolly1
When we find more than one open we duct tape them all together
gofish45
I bet there are two more opened gallons of mayo behind the cardboard box.
Iatemydoggo
why the fuck
immaculate_nada
My first job was in a fiberglass shop when I was 13. First task was to spray out some mason jugs that would be used for mixing some components and such. Easy enough, but they had been outside with just the little mayo remnants and had hot Florida hose water to spray them out.
30 some odd years later the smell of jarred mayo brings me back.
But yeah, the servers should have one mayo in their own fridge.
Hackmore_Lungblood
THE SAD TRUTH.
Real_Person1917
I’ve worked with plenty of cooks who do this.
embrace-
Don’t make me whip out the “use first” stickers.
Successful-Win-8035
Your work wives are trying to send you a message
_always_correct_
why isn’t it labeled with the date of opening and how long to use for?
MonkMajor5224
I’m a pretty experienced Costco shopper and nothing really phases me, except for the 5 gallon bucket of mayo they have at the Business Center.
tiencha907
Our mayo comes in a bag in a fucking box and our servers do the same shit….
48 Comments
this looks like a job for passive aggressive use first stickers
Just be thankful that they’re in the walkin and not in dry storage.
Thats a lot of maybennaise
Deluxe mayo is great but the heavy duty mayo is goated
Not all servers are idiots but I’ve never met an idiot who wasn’t a server at some point.
The server:
https://preview.redd.it/uc8xyl4ln32g1.png?width=1000&format=png&auto=webp&s=d79ab6a22b522bbed773ec47c8cfe3e2587e7329
https://preview.redd.it/n39xydp5o32g1.png?width=1057&format=png&auto=webp&s=aa36973d6450e9cd359b07deadbcaa7a286bfbed
*Deluxe mayonnaise
Is that the walk-in?
At least mayonnaise goes quick. We had 3 tubs of english mustard open last week
Looks like long pork is back on the menu
This gives me flashbacks. Back when I worked in a bakery, the other decorator ALWAYS made a new batch of ganache, whether we had any or not. I’d come in after a couple days off and have to use 4 partials up.
She also never wiped the bottom of the decorating turntable. But that’s a different, more disgusting story.
That one’s for fucking
Consolidation station ration. Putting mayonnaise jars together and burning the bacon. *sung to conjunction junction
I have to keep dressings in the boxes the come in so I can limit the number of open containers.
That’s nothing, you don’t even wanna know what happens when I’m left alone with a gallon of mayo
You are supposed to hide it behind the “Regular Mayonnaise”
Garmo too
I know a longhorn walk in when I see one
That looks like the start to making some house made ranch
Since I was younger I’ve had a habit if I need to open anything that’s large or bulk size, I ask myself “is there a chance another one is open somewhere in this kitchen”.
To be fair some places people will lay stuff around anywhere they want when done with it, so you can’t really blame someone for not wanting to search an entire restaurant during service for a jar of opened mayo.
You say that like cooks don’t do this shit all the time
I am getting flashbacks to rubbermade trashcans full of cocktail sauce and tarter sauce from back when i worked at a seafood restaurant.
Our “par” is 3 open jars too!!!
As a former FOH-member, I apologize on behalf of my people. We are the worst.
People would do this shit at work because they wanted to “pour out” globs of mayo into containers, instead of getting a proper utensil to scoop out from the open tub because sometimes they got mayo on themselves. Dummies
Every dam place I’ve ever worked!
When I was a server who was very poor and starving for extra hours I used to come in an hour early on my shifts and portion out the condiments in single serve cups for the other servers to grab so this would stop happening. The power of being the lines favorite server was intoxicating and the perks were never ending
You can trust servers with the mayonnaise, you just have to tell them that they’re finishing the open tubs with a spoon if something like this happens. Can’t let BOH know about that threat though, or they’ll start hiding the open tubs of mayonnaise
Probably not dated, either. We’re having the same problem at our restaurant. Multiple opens, no dates, no FIFO labels. I’m FOH Bar and the CDC and I go through the walk-in at least once a week each and deal with this shit.
question from an outsider, how much weed do i bring to negotiate a trade for a gallon of onion ring sauce and kens golden
the next person that does this has to eat the whole thing. thems the rules.
This makes me fucking lose it eventually. Like guys it is not that fucking hard. Yes I understand how 2 can get opened accidentally, but more than that and we have a fucking problem.
We just had a massage go out in our work app about a week ago. Except in our case, this time, it wasn’t mayo. It was 3 big gallon bottles of teriyaki. Seems like this is a common problem in most restaurants, unfortunately…
Hide those paper snakes that fly out of gag cards under the lid so when you hear a scream you know who’s opening all the new jars
When we find more than one open we duct tape them all together
I bet there are two more opened gallons of mayo behind the cardboard box.
why the fuck
My first job was in a fiberglass shop when I was 13. First task was to spray out some mason jugs that would be used for mixing some components and such. Easy enough, but they had been outside with just the little mayo remnants and had hot Florida hose water to spray them out.
30 some odd years later the smell of jarred mayo brings me back.
But yeah, the servers should have one mayo in their own fridge.
THE SAD TRUTH.
I’ve worked with plenty of cooks who do this.
Don’t make me whip out the “use first” stickers.
Your work wives are trying to send you a message
why isn’t it labeled with the date of opening and how long to use for?
I’m a pretty experienced Costco shopper and nothing really phases me, except for the 5 gallon bucket of mayo they have at the Business Center.
Our mayo comes in a bag in a fucking box and our servers do the same shit….