How is that surprising? It just means there was no racial mixing on the African continent, while the rest came from a common ancestor and have a history of mixing due to colonialism. The chart doesn't show what you think it does, but I'm not surprised a low IQ moron like you doesn't understand it.
kek
Why are chuddies so easy to bait? I think they enjoy being baited so they can let out all the pent up frustration they have to hold in IRL to not lose their jobs because we own the real world LMAO
It depends how fast/much your trying to do.
But yeah, i think most food service trys to overwork people, and going fast or doing a lot of work in little time, is NOT enough.
It might be partly the customers fault, customers don't want to wait like 3-5 mins or 10 mins, they want stuff in like ONE minute.
And hungry people are often angry.
So yeah, food job is one of the worst, don't do it.
Sometimes, it makes you wonder, why not before kitchen opens to public, make like 100-1,000 burgers, fries, and other junk.
And then when 50 people order every hour for like half the day, you already have stuff ready? >the food will go cold
Just take current order, put in microwave for 10-20 seconds, and put in bag.
Done, in 15 seconds.
You could serve like 50 people per hour.
I have never worked in a restaurant, but from what I can tell most successful restaurants know their limitations and create their menu based on that. The more diverse your menu is, the more difficult it is to properly prep. Take for example some steakhouse or burger place, they probably have hundreds of patties and steaks ready to just throw in the pan and all the side shit is also prepared.
>most successful restaurants know their limitations and create their menu based on that.
From what i've seen, jobs don't care about limitations, they care about amount, and profit.
Nothing else.
I've seen this is in 99% of work places, businesses, and jobs.
And look, i'm not trying to say it's a 100%.
But often the most successful and popular places, are even worse on the workers.
And look, 1% of workers are ok with it, or like it.
100 burgers, in 2 mins, with 1 cook?
Not a problem for some people.
Some people are just that high level, and went to cooking schools, and spent like half their life doing heavy duty cooking.
I'm just saying, other people are more average, and can only do some of that, which isn't enough for the businesses.
I once worked in kitchen where i did 4+ jobs by myself.
And a couple of the workers, actually seemed they could do it, they were pros.
But i was just some guy, off the street.
I don't think i was bad, but it was nearly impossible for me.
I had to do like 50 dishes in a couple minutes. and if i took 5+ minutes for 50 dishes, i was a failure.
It hurt man. I did what i felt was good, but it wasn't enough.
civvies will never understand the level of stress the sunday lunch crowd brings.
lmao this is you being talked about. all them words for saying nothing
No, but since the mid 2000s, Gordon Ramsey tried to normalize drug addicted caffeine and nicotine addicts who run the kitchen abusing and mistreating those under them.
When you realize that McDonalds serves hundreds of people an hour and doesn't resort to this, you realize this is just dead end losers trying to make their 'calling' in life noble, hard, difficult, or something the average joe can do.
And they are wrong - the average burnout is working in the kitchen. 'Waiting' nailed these gays to the cross.
> Sometimes, it makes you wonder, why not before kitchen opens to public, make like 100-1,000 burgers, fries, and other junk.
And then when 50 people order every hour for like half the day, you already have stuff ready? >the food will go cold
Just take current order, put in microwave for 10-20 seconds, and put in bag.
Done, in 15 seconds.
You could serve like 50 people per hour.
It really depends on the individual kitchen. There are lots of insane small business tyrants in the industry, but there are also well run places where nothing goes wrong in a typical shift and everything goes out with plenty of time.
can't watch a show where the stakes are "omg the resturaunt might shut down". i've worked in shitty restutaunts before they all got some sob story and it sucks but there would be no way to make a compelling tv show about it
All high level chefs have something wrong with them but it varies, some are weirdo calm no matter what teetotalers that are all business those are the 3 star guys who will cut anyone who isn’t up to snuff.
The rest vary but I’ve found to prefer yeller and throwers, they feel more human because they have flaws and typically bond with their staff better, they yell and throw something but at the end of the day you know that’s just how it goes and it wasn’t personal. Then you stay up all night drinking and bonding.
What I was told is that he was like the guy in the show, your boss telling you everyday you are shit, you aren’t good enough and will never be as good as me, you should quit before I fire you and be a janitor etc
I’ve never ran into or heard of an ice cold killer like that before but i can believe it, you can get humbled really fricking quick in a kitchen. Even more so if your the exec so anyone talking shit like that would be a bad motherfricker.
Yes. Because they know that you'll either take it like a b***h in the hopes of learning how to become a michelin star chef, or you'll leave and be replaced with someone who will take it
cooking is easy what's hard is getting together 5 or 6 people with time management skills and agreeable dispositions who would also subject themselves to a fricking kitchen for 9 hours a day. so what's leftover are morons who can't manage time or emotions working for even lower morons who can't fry an egg. recipe (no pun intended) for disaster.
yep.
I developed a nicotine addiction only a few months in. tho the rush/high when you're really into it (e.g. like the one take episode the bear) feels so fricking good
This b***h is attractive enough to be an international model. Its always weird to see extremely beautiful people in mundane jobs. One girl at my local bakery could literally be an OF millionaire. But oh well, she bakes buns. people are idiots who dont use their looks.
What the frick are you talking about moron, she’s working class hot but she’s not fricking perfect, she could never model with those big ass shoulders.
>why doesn’t this girl i want to see naked prostitute herself for money.
Jesus Christ bud get it together and start working on your porn addiction.
>this idiot out here wishing MORE women became e-prostitutes
My man I wish every pretty girl decided to stop being a slag and got a mundane, honest job.
>international model
This must be what its like to live in a shitty small town flyover state. She's cute but you can see hotter women working at McDonalds stores every day in a big city bro.
Put your fricking hair in your bandana you moronic fricking asiatic
oh wait then you wouldnt look all ugu kawaii cute as frick for the weeb homosexuals
You're half-right. They are indeed coke heads and under a lot of stress, but that's also the reason why they have no energy to yell or throw a tantrum, especially during or shortly after work.
Sir YES OP Sir!
It’s not too much different from a modern wagie office job where your managing a stream of time sensitive notifications to do little dumb tasks, but it’s not 100 degrees and you’re probably not working with alcoholics and drug addicts
Since no one here can do it, the answer is yes. Anyone can cook. Not everyone can run a kitchen. People who think very highly of themselves for toasting their bread are very insecure about this fact. It remains, however, a fricking fact of life.
>call fridge repair guy, let gf leave her voicemail >call her back a minute later >open service
Literally all he had to do but no, he does neither and ends up locking himself in the fridge and takes his autist rage on his cousin and gf like a moron
I hope S3 starts with them kicking his ass to the curb, they already proved that they can run the restaurant without him lmao
shhh shhh. I ordered runny eggs anon, not this burnt twoddle you served, now get back to the kitchen otherwise I'll be having words with mr shekelstein
cheeky cheeky chef anon, but I meant eggs with a yolk that pours like sauce when I cut into it. not that microwaved shit on the side that I will be leaving for the jannies to clean up.
dunno didn't watch it, but unless most of the problems are caused by the employees being drunk or perpetually on smoke breaks when you need them, and the management embezzling money to the detriment of the physical integrity of the kitchen/building, it didn't represent my kitchen employment experience.
it's not difficult in the sense that it's hard but it's bullshit hours for shit pay and everyone you work with is either an illegal immigrant, some combination of a drug addict, alcoholic, or moron
it's a shit job. on average, you are in a hot narrow space under constant time pressure earning shit pay hearing dumbfrick servers that make 2x your wage complaining because a customer said something mean to them. working in a kitchen is only worth it if you are actually trying to become a professional and either work in a very high end establishment or open your own.
if you are working as a line cook hating your job get the frick out of there and do literally anything else.
>you need to act like a massive fricking c**t can you do that for us >FRICK YOU c**t >No louder angrier
American TV is fricking boring. It's just shouting.
worked in a chain restaurant kitchen for 5 years, front of house for 10. it's worse than the show. honestly surprised there aren't more kitchen-related murders happening.
No, but since the mid 2000s, Gordon Ramsey tried to normalize drug addicted caffeine and nicotine addicts who run the kitchen abusing and mistreating those under them.
When you realize that McDonalds serves hundreds of people an hour and doesn't resort to this, you realize this is just dead end losers trying to make their 'calling' in life noble, hard, difficult, or something the average joe can do.
And they are wrong - the average burnout is working in the kitchen. 'Waiting' nailed these gays to the cross.
>When you realize that McDonalds serves hundreds of people an hour and doesn't resort to this, you realize this is just dead end losers trying to make their 'calling' in life noble, hard, difficult, or something the average joe can do.
Spoken like someone who has no clue what he is talking about.
Have you ever worked in a McDonald's? Have you ever worked in a "real" restaurant?
You talk like following directions is insanely hard, especially directions you've followed so often most toddlers could memorize them. I bet you also struggle building legos.
Thanks for making my point for me.
McDonald's entire menu and kitchen setups are so streamlined and standardised that they practically run themselves. That's the point of highly standardised fast food menus - the food is the same average standard everywhere because every restaurant uses the same equipment to the same protocols.
This is not representative or typical of most restaurants. Most restaurants have larger and more complicated menus than McDonald's and are doing more than simply heating up a series of pre-cooked ingredients using highly specific machinery.
>most restaurants are MORE COMPLICATED than a McDonalds
Sounds like you can't hack it at le big important pan job. Perhaps put in your two week notice at Chilis and apply for a job at McDonalds if you are struggling so hard at something you spend 40 hours a week doing.
Yeah it sure is a hard demanding job that requires a lot of education and skills, and it's never a hungover highschool dropout in the back high on crank making your shit. In fact the profession is so hard and demanding most people who can't hack it have to leave and become Air Traffic Controllers and only get paid $115K because it's a lamer and easier job.
Yes.
You work 70-100 hour weeks in the US standing all day, trying to not sweat into the food you're cooking, while getting lip from uppity FOH hovering at the window with their tickets.
>Merry Christmas, Lizards. Sounds like we got a real problem out here. Any of you Incel/QAnon/Cinemaphile/Snyder-Cut motherfrickers wanna get out of the line right now?
>it's stressful just cooking by yourself
That's the best though. Just chillin in the kitchen at 1am with music on, the smell of whatever is in your skillet in the air, casually working through the dishes in the sink between attending the food, a good drink... Then loading up your plate when everything is done and just eating in bed like a slob before sleep takes you.
God I miss being a bachelor.
I knew a chef who owned his own restaurant for 30 years, basically did everything back of house, never took a day off. I was a bus boy in high school and sometimes he'd get all fiery and throw shit at the line cooks, regular stuff I guess. The most mad I've seen him was when someone was cleaning out the stove hood filters but dropped one of the metal frames behind the stove and the only way to get it back out was to fish it out with a coat hanger, the guy got fired.
Then like 10 years later he sold the restaurant and "retired" but for some reason got a part time job as a bank teller at the credit union where I worked at. So we were still on good terms but he was working under me now, I was his manager. Turns out the man was functionally moronic, couldn't do basic shit, couldn't use a computer, even refused to write shit down, basically unteachable as well and would just get angry if you tried to explain things. Peak boomerism. He quit after a month.
My sister does custom catering for rich morons on instagram because cooking is her passion, but even that is barely worth the effort. You're better off doing almost anything else.
Country club dining, super chill, pay is decent it has benefits because the office workers and golf course workers demand them.
The thing is if you want that raw passionate experience and the camaraderie it’s not there. The best part of the job is when you’re completely fricking slammed and barely keeping it together, then you do a bump while getting changed and get fricking wrecked with your coworkers.
Country clubs are like office jobs, everyone just goes home to their families after work, we had an open bar end of summer party for employees and nobody else was willing to drink 14 beers and drive golf carts with me
>shit pay >coming to work after being off and seeing no one did their prep behind you, so now you have to work double-time. >chef won't enforce the rules. You have to MAKE the other lazy cook do their job. Open threats are often involved. >cultish personality surrounding the chef, due to this kind of discipline structure >Unironically, a mix of military discipline, prison culture, and rampant hedonism. >After work, expected to drink like a japanese salaryman every night. >Expected to bang every waitress, if you don't you're a pussy. Who cares if she has herpes? Seriously, waitresses will hate you if you don't even try to frick them. I had a way worse time when I refused to frick a server, than when I just banged every girl that worked at my spot. Way less drama, surprisingly. >Cocaine. So much cocaine. And not in a good way.
One half of it was a panic attack inducing sweat shop, the other was a rockstar party lifestyle that caught up with you quickly due to:
>shit pay
The only cooks that seemed to do really well were trust fund kids (Bourdain was one of these), who could afford the groovy lifestyle, drugs, and culinary school. They could afford to go to the best schools and fly around and "stage" i.e. steal other chef's ideas, then fly back and open their own restaurant with mommy and daddy's money. If you didn't go to school or work in a Michelin Star spot, you're treated like dogshit if you work upscale cooking.
Unless you kiss the chef's ass, then you become "teacher's pet" and can get away with murder in a kitchen. There's always one and only 1/5th of the time are they any good at all.
If you're 20, it sounds awesome. When you reach 30, you realize it's a waste of your life.
This, i said frick it now i manage a pizza restaurant 35 hours a week for a decent wage and all i do is sit in the office and occasionally solve an issue with an order. I’m drinking less, stopped doing coke and eventually the GM will move on and I’ll just take his job which is like $25 an hour or something.
Because you come off a night after an adrenaline dump, get a few drinks in you and then a line and a cigarette is divine. Then because you got to the bar late you only have an hour or two to drink, so you go to the after party. Then the coke dealer is at the after party and your not ready to call it quits and he gives you a few free lines so you get a bag then next thing you know it’s 9am, your out of coke and you gotta be at work at 2pm.
you civilians will never know what its like to play overcooked 2 with your wife on her sons switch and end the night screaming at each other cause our orders arent getting out
Food biz is pretty demanding. I've had a food business in the past and I'm about to embark again because I like it, but it demands a lot of your time. In my case I need to look out for the best deals, make all the preparation, tend to it, do the promotion, even delivery. It's a handful but it's nice in the sense that you're overseeing everything and no one to breathe down your neck. Clients can be a hassle but if you're a people person you'll be fine. Being a chef or cook in a restaurant must be hell, the beauty of my business is that I only sell one thing that I make beforehand and I just need to serve it. I can't imagine the stress of preparing many different things on the go
Not really, unless
a) your kitchen team is incompetent
b) the service team is incompetent
c) you're head chef in a huge event for tons of people with lots of important guests and everything has to be ready and has to go well
C is extra bad if it's over multiple days instead of just 1, but in general it's those 3 that will lead to stressed chefs and lots of screaming. If everyone knows what they're doing and everything is in place then it's just work.
Just cooking a meal for my own family is stressful I can't imagine doing it for several hours non stop with some dude whose entire reputation hinges on the quality of the food I'm making breathing down my neck.
My brother-in-law is a head chef at a very expensive restaurant, and is one of the most friendly people I know. I asked people who've worked for him what he's like and they said they've never seen him angry and that he very rarely complains about anything.
So I don't think being a chef has to be stressful and difficult, it's all about the culture of where you work and what the conditions are like there.
it is actually 10x worse in a real kitchen
when you're a tatted up millenial moron with no life achievements and Black person level IQ, yes, very.
>using racial slurs
>calling anyone low IQ
oh no no no
How is that surprising? It just means there was no racial mixing on the African continent, while the rest came from a common ancestor and have a history of mixing due to colonialism. The chart doesn't show what you think it does, but I'm not surprised a low IQ moron like you doesn't understand it.
Is the colonialism in the room with us now?
>doesnt say anything
>seethes
indeed goy, we are all the same and we are all blank slates, kek
picrel
First time here?
are (You) lost?
This thread again
Go back, redditor and I dare you to say that to loxists
Your children belong to the far right. Your high school boys are reading the turner diaries and mein kampf.
Stop touching the children
nta but that shows where your disgusting mind is
get the frick out then
kek
Why are chuddies so easy to bait? I think they enjoy being baited so they can let out all the pent up frustration they have to hold in IRL to not lose their jobs because we own the real world LMAO
cope moron
leave, tourist.
you may be flamed, but you have my respect, nithing sadder than 35+yr old "men" getting giddy about nono words.
most people in the service industry have serious substance abuse problems and their behavior reflects that
depends who you cook for. I only cook for people I respect and love.
It depends how fast/much your trying to do.
But yeah, i think most food service trys to overwork people, and going fast or doing a lot of work in little time, is NOT enough.
It might be partly the customers fault, customers don't want to wait like 3-5 mins or 10 mins, they want stuff in like ONE minute.
And hungry people are often angry.
So yeah, food job is one of the worst, don't do it.
Sometimes, it makes you wonder, why not before kitchen opens to public, make like 100-1,000 burgers, fries, and other junk.
And then when 50 people order every hour for like half the day, you already have stuff ready?
>the food will go cold
Just take current order, put in microwave for 10-20 seconds, and put in bag.
Done, in 15 seconds.
You could serve like 50 people per hour.
I have never worked in a restaurant, but from what I can tell most successful restaurants know their limitations and create their menu based on that. The more diverse your menu is, the more difficult it is to properly prep. Take for example some steakhouse or burger place, they probably have hundreds of patties and steaks ready to just throw in the pan and all the side shit is also prepared.
>most successful restaurants know their limitations and create their menu based on that.
From what i've seen, jobs don't care about limitations, they care about amount, and profit.
Nothing else.
I've seen this is in 99% of work places, businesses, and jobs.
And look, i'm not trying to say it's a 100%.
But often the most successful and popular places, are even worse on the workers.
And look, 1% of workers are ok with it, or like it.
100 burgers, in 2 mins, with 1 cook?
Not a problem for some people.
Some people are just that high level, and went to cooking schools, and spent like half their life doing heavy duty cooking.
I'm just saying, other people are more average, and can only do some of that, which isn't enough for the businesses.
I once worked in kitchen where i did 4+ jobs by myself.
And a couple of the workers, actually seemed they could do it, they were pros.
But i was just some guy, off the street.
I don't think i was bad, but it was nearly impossible for me.
I had to do like 50 dishes in a couple minutes. and if i took 5+ minutes for 50 dishes, i was a failure.
It hurt man. I did what i felt was good, but it wasn't enough.
lmao this is you being talked about. all them words for saying nothing
> Sometimes, it makes you wonder, why not before kitchen opens to public, make like 100-1,000 burgers, fries, and other junk.
And then when 50 people order every hour for like half the day, you already have stuff ready?
>the food will go cold
Just take current order, put in microwave for 10-20 seconds, and put in bag.
Done, in 15 seconds.
You could serve like 50 people per hour.
They already do that
This post is finely crafted satire
Well done anon
It really depends on the individual kitchen. There are lots of insane small business tyrants in the industry, but there are also well run places where nothing goes wrong in a typical shift and everything goes out with plenty of time.
can't watch a show where the stakes are "omg the resturaunt might shut down". i've worked in shitty restutaunts before they all got some sob story and it sucks but there would be no way to make a compelling tv show about it
Yes and they make it harder on themselves by being neurotic, often coked up morons with AM issues.
shouldnt he wear gloves
technically yes, a hair net would be useful as well but it's not "aesthetic" for tv
I’ve heard first hand (not experienced) that Michelin chefs really are psychopaths that will basically say whatever they want to you
All high level chefs have something wrong with them but it varies, some are weirdo calm no matter what teetotalers that are all business those are the 3 star guys who will cut anyone who isn’t up to snuff.
The rest vary but I’ve found to prefer yeller and throwers, they feel more human because they have flaws and typically bond with their staff better, they yell and throw something but at the end of the day you know that’s just how it goes and it wasn’t personal. Then you stay up all night drinking and bonding.
What I was told is that he was like the guy in the show, your boss telling you everyday you are shit, you aren’t good enough and will never be as good as me, you should quit before I fire you and be a janitor etc
And getting even more personal than that, also.
I’ve never ran into or heard of an ice cold killer like that before but i can believe it, you can get humbled really fricking quick in a kitchen. Even more so if your the exec so anyone talking shit like that would be a bad motherfricker.
Yes. Because they know that you'll either take it like a b***h in the hopes of learning how to become a michelin star chef, or you'll leave and be replaced with someone who will take it
oooh give it to me harder daddy
>civilian orders chicken of the sea and tuna of the land sandwich
how do you respond without calling in a drone strike?
Yes, I'd like a glass of tea please.
A FRICKING WHAT? I'M DYING HERE JESUS CHRIST
*opens jacket revealing sticks of dynamite*
I said, a glass of tea please.
if iq is sub 80 yes
cooking is easy what's hard is getting together 5 or 6 people with time management skills and agreeable dispositions who would also subject themselves to a fricking kitchen for 9 hours a day. so what's leftover are morons who can't manage time or emotions working for even lower morons who can't fry an egg. recipe (no pun intended) for disaster.
yep.
I developed a nicotine addiction only a few months in. tho the rush/high when you're really into it (e.g. like the one take episode the bear) feels so fricking good
Jiro ain't got nuttin on her.
This b***h is attractive enough to be an international model. Its always weird to see extremely beautiful people in mundane jobs. One girl at my local bakery could literally be an OF millionaire. But oh well, she bakes buns. people are idiots who dont use their looks.
What the frick are you talking about moron, she’s working class hot but she’s not fricking perfect, she could never model with those big ass shoulders.
>why doesn’t this girl i want to see naked prostitute herself for money.
Jesus Christ bud get it together and start working on your porn addiction.
Lay off the porn for a while cumbrain.
People have different set of morals. Some people believe the way you live your life determines the outcome of the afterlife.
>international model
i dont think you understand how ESG scores work
picrel is what their looking for
>this idiot out here wishing MORE women became e-prostitutes
My man I wish every pretty girl decided to stop being a slag and got a mundane, honest job.
>international model
This must be what its like to live in a shitty small town flyover state. She's cute but you can see hotter women working at McDonalds stores every day in a big city bro.
Put your fricking hair in your bandana you moronic fricking asiatic
oh wait then you wouldnt look all ugu kawaii cute as frick for the weeb homosexuals
Nicotine isn’t addictive
Quit smoking right now then.
I already have
Several times
Cigs aren't addictive, they're stress relievers.
Gib cookfu
99.9999% of people who work anywhere near a restaurant kitchen are massive coke heads which leads to a lot of stress
You're half-right. They are indeed coke heads and under a lot of stress, but that's also the reason why they have no energy to yell or throw a tantrum, especially during or shortly after work.
sauce: just trust me bru
yeah im sure all those people can afford a coke habit
They knowaguy
Yeah pretty much, coke isn’t that expensive and after a few drinks your brain convinces you that splitting an $80 gram is actually a great deal.
Source: was a chef, cokehead and dealer
Yea that's probably why everyone that works in a kitchen is on hard drugs
wasnt this thread longer an hour ago
Jannies don't understand what it's like to post in a thread... THEY JUST DON'T FRICKING UNDERSTAND
Sir YES OP Sir!
It’s not too much different from a modern wagie office job where your managing a stream of time sensitive notifications to do little dumb tasks, but it’s not 100 degrees and you’re probably not working with alcoholics and drug addicts
Since no one here can do it, the answer is yes. Anyone can cook. Not everyone can run a kitchen. People who think very highly of themselves for toasting their bread are very insecure about this fact. It remains, however, a fricking fact of life.
>call fridge repair guy, let gf leave her voicemail
>call her back a minute later
>open service
Literally all he had to do but no, he does neither and ends up locking himself in the fridge and takes his autist rage on his cousin and gf like a moron
I hope S3 starts with them kicking his ass to the curb, they already proved that they can run the restaurant without him lmao
>locking himself in the fridge
What a way to go.
cook me up some ligma
I'm pushed to my limits just making bacon and eggs on toast for myself
Bacon AND eggs? At the same time? You are a fricking hero mate.
I'm good at it, but it stresses me out if my eggs are done before the toast is
I'd kill myself if I was working in a restaurant
>but it stresses me out if my eggs are done before the toast is
I fricking knew you c**ts got stressed about eggs. that's why I order them.
You are the Al Qaeda of customers. If I was back in the kitchen I'd call a 'hog run on your ass.
shhh shhh. I ordered runny eggs anon, not this burnt twoddle you served, now get back to the kitchen otherwise I'll be having words with mr shekelstein
I will check these. Mine rarely get checked.
not enough checking done these days, it's why the west is collapsing and chefs are getting angry about cooking eggs
You did it again!
my evil ways of ordering eggs is on my side
Eggs don't have legs.
cheeky cheeky chef anon, but I meant eggs with a yolk that pours like sauce when I cut into it. not that microwaved shit on the side that I will be leaving for the jannies to clean up.
I would like to think the wagie cooking my midnight feast after a few joints and double whiskeys gets just as mad because I ordered fried eggs
dunno didn't watch it, but unless most of the problems are caused by the employees being drunk or perpetually on smoke breaks when you need them, and the management embezzling money to the detriment of the physical integrity of the kitchen/building, it didn't represent my kitchen employment experience.
it's not difficult in the sense that it's hard but it's bullshit hours for shit pay and everyone you work with is either an illegal immigrant, some combination of a drug addict, alcoholic, or moron
Kitchens are pure chaos. All the loud banging and shouting constantly. It's basically like working in hell.
it's a shit job. on average, you are in a hot narrow space under constant time pressure earning shit pay hearing dumbfrick servers that make 2x your wage complaining because a customer said something mean to them. working in a kitchen is only worth it if you are actually trying to become a professional and either work in a very high end establishment or open your own.
if you are working as a line cook hating your job get the frick out of there and do literally anything else.
civvies will never understand the level of stress the sunday lunch crowd brings.
I think the job just attracts unpleasant people
>you need to act like a massive fricking c**t can you do that for us
>FRICK YOU c**t
>No louder angrier
American TV is fricking boring. It's just shouting.
Troll harder civvie
worked in a chain restaurant kitchen for 5 years, front of house for 10. it's worse than the show. honestly surprised there aren't more kitchen-related murders happening.
No, but since the mid 2000s, Gordon Ramsey tried to normalize drug addicted caffeine and nicotine addicts who run the kitchen abusing and mistreating those under them.
When you realize that McDonalds serves hundreds of people an hour and doesn't resort to this, you realize this is just dead end losers trying to make their 'calling' in life noble, hard, difficult, or something the average joe can do.
And they are wrong - the average burnout is working in the kitchen. 'Waiting' nailed these gays to the cross.
>When you realize that McDonalds serves hundreds of people an hour and doesn't resort to this, you realize this is just dead end losers trying to make their 'calling' in life noble, hard, difficult, or something the average joe can do.
Spoken like someone who has no clue what he is talking about.
Have you ever worked in a McDonald's? Have you ever worked in a "real" restaurant?
You talk like following directions is insanely hard, especially directions you've followed so often most toddlers could memorize them. I bet you also struggle building legos.
Thanks for making my point for me.
McDonald's entire menu and kitchen setups are so streamlined and standardised that they practically run themselves. That's the point of highly standardised fast food menus - the food is the same average standard everywhere because every restaurant uses the same equipment to the same protocols.
This is not representative or typical of most restaurants. Most restaurants have larger and more complicated menus than McDonald's and are doing more than simply heating up a series of pre-cooked ingredients using highly specific machinery.
>most restaurants are MORE COMPLICATED than a McDonalds
Sounds like you can't hack it at le big important pan job. Perhaps put in your two week notice at Chilis and apply for a job at McDonalds if you are struggling so hard at something you spend 40 hours a week doing.
Yeah it sure is a hard demanding job that requires a lot of education and skills, and it's never a hungover highschool dropout in the back high on crank making your shit. In fact the profession is so hard and demanding most people who can't hack it have to leave and become Air Traffic Controllers and only get paid $115K because it's a lamer and easier job.
Yes.
You work 70-100 hour weeks in the US standing all day, trying to not sweat into the food you're cooking, while getting lip from uppity FOH hovering at the window with their tickets.
>965
this guy has never worked a day in his life
Chefs are mostly drug addicts and ex-convicts. Of course any semblance of structure or teamwork melts their brain.
Imagine thinking you're hard and getting ghetto chef tattoos because you make chocolatte mousse for a living
ooh
Kitchens are hot and stressful. Demanding job because fricking nobody wants to wait even a second longer than is absolutely necessary for their food.
YES, CHEF!
The frick is wrong with him?
>Merry Christmas, Lizards. Sounds like we got a real problem out here. Any of you Incel/QAnon/Cinemaphile/Snyder-Cut motherfrickers wanna get out of the line right now?
we get it richie, you love black people
>it's stressful just cooking by yourself
That's the best though. Just chillin in the kitchen at 1am with music on, the smell of whatever is in your skillet in the air, casually working through the dishes in the sink between attending the food, a good drink... Then loading up your plate when everything is done and just eating in bed like a slob before sleep takes you.
God I miss being a bachelor.
>ORDER UP ONE POPCORN ONE SODA
>NEXT PERSON PLEASE
>uhhhh hi can I get a popcorn and a soda
>AAAAAAAAAAAAAAHHHHHHHHHHHHH FUUUUUUUUUUUUUUUUUUUUUCK
>YES CHEF!
>AHHHHHHHHHHHH MY PEN WHERES MY PEN?!?!
>STOP PLAYING WITH THE POPCORN BUCKET YOU FAT FRICK
I knew a chef who owned his own restaurant for 30 years, basically did everything back of house, never took a day off. I was a bus boy in high school and sometimes he'd get all fiery and throw shit at the line cooks, regular stuff I guess. The most mad I've seen him was when someone was cleaning out the stove hood filters but dropped one of the metal frames behind the stove and the only way to get it back out was to fish it out with a coat hanger, the guy got fired.
Then like 10 years later he sold the restaurant and "retired" but for some reason got a part time job as a bank teller at the credit union where I worked at. So we were still on good terms but he was working under me now, I was his manager. Turns out the man was functionally moronic, couldn't do basic shit, couldn't use a computer, even refused to write shit down, basically unteachable as well and would just get angry if you tried to explain things. Peak boomerism. He quit after a month.
>he was working under me now,
t. Tulsa King
It definitely is and I would never work in the kitchen.
t. worked as waiter
Is there a way to earn money as a chef without wagecucking yourself by working more than 40 hours a week? Maybe catering?
I don't think so, no, it's a job that will definitely have you working overtime.
My sister does custom catering for rich morons on instagram because cooking is her passion, but even that is barely worth the effort. You're better off doing almost anything else.
Country club dining, super chill, pay is decent it has benefits because the office workers and golf course workers demand them.
The thing is if you want that raw passionate experience and the camaraderie it’s not there. The best part of the job is when you’re completely fricking slammed and barely keeping it together, then you do a bump while getting changed and get fricking wrecked with your coworkers.
Country clubs are like office jobs, everyone just goes home to their families after work, we had an open bar end of summer party for employees and nobody else was willing to drink 14 beers and drive golf carts with me
Not smoking for 15 minutes isn't "quitting"
yeah it is
Worse.
>shit pay
>coming to work after being off and seeing no one did their prep behind you, so now you have to work double-time.
>chef won't enforce the rules. You have to MAKE the other lazy cook do their job. Open threats are often involved.
>cultish personality surrounding the chef, due to this kind of discipline structure
>Unironically, a mix of military discipline, prison culture, and rampant hedonism.
>After work, expected to drink like a japanese salaryman every night.
>Expected to bang every waitress, if you don't you're a pussy. Who cares if she has herpes? Seriously, waitresses will hate you if you don't even try to frick them. I had a way worse time when I refused to frick a server, than when I just banged every girl that worked at my spot. Way less drama, surprisingly.
>Cocaine. So much cocaine. And not in a good way.
One half of it was a panic attack inducing sweat shop, the other was a rockstar party lifestyle that caught up with you quickly due to:
>shit pay
The only cooks that seemed to do really well were trust fund kids (Bourdain was one of these), who could afford the groovy lifestyle, drugs, and culinary school. They could afford to go to the best schools and fly around and "stage" i.e. steal other chef's ideas, then fly back and open their own restaurant with mommy and daddy's money. If you didn't go to school or work in a Michelin Star spot, you're treated like dogshit if you work upscale cooking.
Unless you kiss the chef's ass, then you become "teacher's pet" and can get away with murder in a kitchen. There's always one and only 1/5th of the time are they any good at all.
If you're 20, it sounds awesome. When you reach 30, you realize it's a waste of your life.
This, i said frick it now i manage a pizza restaurant 35 hours a week for a decent wage and all i do is sit in the office and occasionally solve an issue with an order. I’m drinking less, stopped doing coke and eventually the GM will move on and I’ll just take his job which is like $25 an hour or something.
Why are chefs such coke fiends? Like legitimately
High pressure environment, anon. Same reason waiters are alcoholics.
Because you come off a night after an adrenaline dump, get a few drinks in you and then a line and a cigarette is divine. Then because you got to the bar late you only have an hour or two to drink, so you go to the after party. Then the coke dealer is at the after party and your not ready to call it quits and he gives you a few free lines so you get a bag then next thing you know it’s 9am, your out of coke and you gotta be at work at 2pm.
Repeat until dead or famous
Worked back of house in college and I do really miss the casual trysts with servers and hostesses
you civilians will never know what its like to play overcooked 2 with your wife on her sons switch and end the night screaming at each other cause our orders arent getting out
My coworkers think serving tables is bad, reading posts ITT just confirmed my assumptions about how hellish work in the kitchen is.
Have you heard of The Battle of the Somme? That is nothing compared to this hell.
If I was in their shoes and had a terrible rush hour, I wouldn't care about the holocaust, let alone WW1. Read Cioran.
Food biz is pretty demanding. I've had a food business in the past and I'm about to embark again because I like it, but it demands a lot of your time. In my case I need to look out for the best deals, make all the preparation, tend to it, do the promotion, even delivery. It's a handful but it's nice in the sense that you're overseeing everything and no one to breathe down your neck. Clients can be a hassle but if you're a people person you'll be fine. Being a chef or cook in a restaurant must be hell, the beauty of my business is that I only sell one thing that I make beforehand and I just need to serve it. I can't imagine the stress of preparing many different things on the go
Eerie.
https://www.youtube.com/shorts/Tjss7uFrYmg
Six million israelites? With all due respect, I make sandwiches.
Depends how good your support staff are.
Yes.
Not really, unless
a) your kitchen team is incompetent
b) the service team is incompetent
c) you're head chef in a huge event for tons of people with lots of important guests and everything has to be ready and has to go well
C is extra bad if it's over multiple days instead of just 1, but in general it's those 3 that will lead to stressed chefs and lots of screaming. If everyone knows what they're doing and everything is in place then it's just work.
If you ever worked a day in your life instead of trolling Cinemaphile you would know the answer to this question.
Just cooking a meal for my own family is stressful I can't imagine doing it for several hours non stop with some dude whose entire reputation hinges on the quality of the food I'm making breathing down my neck.
is this like that movie Waiting... but for chefs or something
My brother-in-law is a head chef at a very expensive restaurant, and is one of the most friendly people I know. I asked people who've worked for him what he's like and they said they've never seen him angry and that he very rarely complains about anything.
So I don't think being a chef has to be stressful and difficult, it's all about the culture of where you work and what the conditions are like there.
Yes. And it's largely self inflicted because they hire half-moronic felons and Guatemalan.