they hire 16 year olds because kids with no experience are the only ones they can con into doing these shitty jobs and the boss can ride them into doing more than they're getting paid for
Nobody would actually do that in a decent kitchen or else they’d get their ass kicked. Teenagers working at Burger King or something is another story though
Yeah, much as I hated working in a kitchen, I never fricked with anyone's food. It's just a fricked up thing to do, and disrespectful to your fellow cooks.
All minimum wagecucks think their McJob is the hardest thing ever when in reality they only really work 30% of the time they're getting paid and they show up to work stoned all the time.
Hot, stressful and it takes talent and coordination to work the line in a high end establishment. Pays better than people think if you are good at it, also you will never be out of a job minus covid BS.
t. Bartender in a trendy Boston joint.
Never spit in anyone's anything anon, if I did I would have to tell you or what's the point?
I offered to fight a lying Black person one time as a waiter. My boss hated Black folk too so she just let me go home early.
i dont live there anymore but i liked ward 8 and hojoko (kinda gay but whatever).
never really went to the south end much, which im assuming is where you are if you're somewhere fancy. or boylston, or north end maybe. cheers black-disliking boston bro.
The Seaport, they call it Fort Point now because it's all $1,000,000 condos instead of warehouses.
Even East Cambridge is stupid money now.
A lot of tech jobs here. The nerds are nice enough and tip well, so...
Totally depends on the volume and quality, running the gamut from more or less standing around with your thumb up your ass to having to moving as fast you physically can while simultaneously having to juggle a dozen different tasks for hours. >t. to work in a michelin starred restaurant
Depends on the kitchen. I worked in fine dining and then casual dining over the course of about 5 years. Fine dining is always a shitload of work and high pressure. Casual dining is a fair amount of work, but if you're doing high volume then it becomes high pressure. I've never done fast food, so I don't know how that is.
It's not hard per se but it can!be quite stressful. 12 hour shifts plus extra hours and we do the same every single day.
This guy knows. They'll work the shit out of you and depending on where you work, you may be working some moronicly long hours, 6-7 days a week during certain seasons. When I cooked in New Orleans, there was a 6 month period every year where I was doing 10-12 hour shifts 6-7 days a week. It was hell, but I have a lot of good memories.
it really depends on the place
some are so swamped that the kitchen is a hellhole of steam, grease, fire and sweaty dudes
It really does depend on the place, how complicated the food is, how well the line is set up, how good the crew is, and how much volume you do. Serving well done burger patties on stale french bread with some sauce, you can do big numbers easily. Doing steak/fish/chicken dishes with sauces that take an hour or so to make, herb blends that take more than a few minutes to put together, and some garnish that the fricking expediters can't do for some fricking reason, it's going to be a lot harder to do big numbers.
I am 39 years old now. I worked as a line cook and sometimes prep cook from 25-30. Prep cook is a sweet gig if you can get it to be your 24/7 job, but I was never lucky enough to get that kinda gig for myself. The thing is, it's actually worse than it sounds because if you were good, they'd have you work ALL the hardest shifts. Fri/Sat night and then fricking brunch on Sunday morning. Talking about some days leaving the joint at 2am on Saturday night, and then doing "ONLY" an 8-10 hour shift the next day, arriving at work at 5:30am. I'm not even fricking exaggerating. If you were smart, you'd frick up just enough to not get fired, but enough so that they would stop doing that shit to you. Chef would be like, "OK, anon is obviously our best brunch guy but we gotta get him outta here by midnight on Saturday so he can be here at 5:30am." Fricking brutal. I worked with a guy who was in Iraq and came back with PTSD (not really sure how bad it was for him, but he was a wreck and a hard alcoholic) and he had a fricking nervous breakdown from the pressure/stress of working the SECOND roughest station in the restaurant. He just stopped coming to work. Couldn't even face Chef.
Not him but that's what I used to do now. I'm 26 and quit last year after my health and body started to fail me.
My health was one of the things that made me quit. I still have health problems nine years later. That and I didn't get the rush from the action anymore.
lmao, yes they will fire you. They pay you shit, work you like a dog, and you should be pleased for the privilege of doing so. Working fine dining for just a few years, I could go into nearly any restaurant in this nation and name-drop my former employer and instantly get work. Much easier work than what I did in NOLA. So here's what happens when you say "no". You either get A) fired or B) reduced to shifts when they absolutely need someone. So long 40 hour work week! They'll give you like 20 hours. The frick do they need you for? At the time, I couldn't get better work. You will find hardened felons working next to foody homosexuals and both groups trying to outwork each other. And there's me, just trying to pay fricking rent and sneak the occasional filet mignon for myself. The choice is be employed or go join the fricking homeless people begging for heroin money from tourists. Employment is a two-way street, and I worked during the 2008 recession. Jobs weren't easy to come by.
2 years ago
Anonymous
Yeah I worked with idiots who couldn't shut up about their fine dining experience. No one cares except other places down to exploit you. It's like passing around a prostitute. "Oh wow anon worked at la resero ballsack where they illegally make you work unpaid and shit pay but you get the name on your resume? Wow hire him he will eat shit"
I basically say no and work whenever I want at my place. I dream of the day they fire me so I can go learn something worthwhile. Seeing the burnt out cooks dying around 45-50 years old and looking like shit. That isn't going to be me man. Let them have their 'glory'.
2 years ago
Anonymous
Yeah, brother. You got the right idea. "Oh, I'm the Chef de garnis at Le Poupon Rug" frick those wienersuckers. I always cringe when someone adds "Chef" to their title. If you ain't Chef or Sous Chef, you ain't shit to me but a cook. They gave your ass a title because you'll work like a dog and be happy to do it if you have a fancy title attached to it. Dumbasses.
For all the people ITT that think we're exaggerating about how shit the industry is, I'd like to introduce you to the concept of a "stage". I'm not sure if I spelled it right, but it's pronounced like "staj". It's where you go to a restaurant you want to work at, and you do work. For free. Like a janny. For any period of time, a few hours or a couple days. I was told once the French make you stage for a week. They want to see if you can work with the crew, what your skills are, can you learn the menu, etc. Many decent restaurants will ask this of you, and declining is an instant rejection of employment. I said I'd never do it, but I needed a short-term job until my seasonal gig picked back up and did it for one day. I got the job and quit a few months later, and that's a decent story too. It's ridiculous what people who enjoy cooking will do for work they regard as prestigious.
I tried to get into it in my 30s. I love cooking and restaurant work was fun, but I had to quit after 3 years. I was never very strong physically and at this age you just don't recover quick enough to keep up. Waving pans all day fricked up my arms, standing 12+ hours a day fricked up my legs, having to constantly sample foods fricked up my teeth, having no time to drink or go to toilet fricked up my kidneys, the stress shot my blood-pressure through the roof and left me sleep-deprived too. A few more years, and I probably would've died. You never realize how many things can go wrong until you do it. There's never shortage of work in the field if you want to do it, but it's really not for everyone.
I drink water and go piss when I need to. I take my breaks to eat. What the frick kind of moron kills himself for a low paying job? Makes zero sense to me. My boss asked me to hold in my piss and I said nah, I'll brb. My health is the most important thing.
2 years ago
Anonymous
>What the frick kind of moron kills himself for a low paying job
It's not for the job, it's for the customers. It was a small kitchen, there wasn't an army of cooks to cover for you. In busy hours, stepping away for even a couple of minutes could set off a chain reaction and ruin a lot of things. For the people waiting their food and for waiters. If you don't care about that, then it's not your line of business
2 years ago
Anonymous
>. If you don't care about that, then it's not your line of business
Owner should hire more workers to cover. If the business cannot survive with workers taking a 3 min piss it's not a viable business whatsoever. Instead they run skeleton crews because no one works the shit conditions, give the remaining people more work, and expect things to still work.
2 years ago
Anonymous
>Owner should hire more workers to cover.
There's no money to. Being able to afford more employees would require a full house every day of the year, not just in certain seasons
2 years ago
Anonymous
>No money >Owner rolls up in a brand new luxury Mercedes Benz >Brags about us buying him a new boat and a Ferrari
Yeah... I believe it. No money yeah.
>Prep cook
i prep my own station because i'm not a b***h lmao 'prep cook' frick outta here with that weak shit. go down to the basement and get me the bacon stretcher and a left-handed spatula, dickhead.
a large proportion of kitchen workers are used to those hours. Every head chef and sous does these hours basically, and so do a lot of their underlings. even the dishwasher in the last place i worked was doing 7 days a week, 12 hours a day
Just because that is the norm in many places doesn't mean it's acceptable. And now restaurants are crying and wondering why people left the industry and they can't hire workers. Gee, I wonder.
People don't realize how much things have changed. A lot of this shit isn't acceptable any more and restaurants are sucking dick to get anyone to work. Even the most brain-dead frickers you can imagine. People are still operating on the idea nothing has changed and shit conditions will always be shit right up until all these sweatshops close up and only corp chains remain.
im no moron, I don't want to work those hours and nowadays i don't have to. a few years ago i'd be fricked. cooking is basically the only thing that makes money that i'm good at so i'm happy the industry has changed.
it really is a lot different post brexit and covid here in the uk, its a double whammy of sending the Pollacks home and sending the brits home too. now every restaurant is understaffed, it's harder to find a KP than a chef now.
I miss my old Chef. I still regret the way I left. He was a good guy. I just couldn't work with those shitbags anymore. Chef comes to us one day, calls everybody for a meeting, and tells us the former head banquet cook - who had been fired for his alcoholism and being super drunk on the job too much - had died at home of a seizure because he was finally off the booze. We all hated the guy, but we worked, hurt, and suffered alongside him. There was comraderie. He had a seizure from alcohol withdrawl, died, and it took them several days to find his body. One of the most uppity, obnoxious Black folk in the kitchen laughs out loud as Chef tells us this shit. He fricking laughs. At the death of our co-worker, who we had known for some time and Chef had known for decades, this Black person had the audacity. He says, "Oh, I thought you was joking." and Chef (obviously upset about the Black person's laughing) continues to tell us the details of what he heard from the family. The guy had his name legally changed to Darryl Revok which was some character in a movie called Scanners. Darryl was not a great person, but when that Black person laughed, it just changed something in me. I worry every day that I'll turn into him - old, alone, with like one real friend, alcoholic that everyone makes jokes about, and people laugh when they hear news of my death because they despise me so much. He wasn't even that bad of a guy, he was just a lazy drunk. But he suffered with us, and for frick's sake, that fricking means something to me.
were the other days easy tho? that honestly sounds like hell man jesus christ
No, the days were not easy. Like one out of 40 days might be a cakewalk, the rest were a rush against time. It was hell, which is why you form strong bonds with the people you work with, if they're worth a shit.
Yup, my father worked 12 hours each day (14 hours including travel). No free days, worked on every holiday. Pay sucked. He's a very talented chef but "Do & Co" isn't a place to show your talents. Absolute dickheads. He's working in a hotel now and is way happier.
Long kitchen lines are next to galley labor if the labor market is as fricked as Illinois. Four man crew stuff is chill as frick unless the seating cap doesn't make sense.
I ran a busy kitchen by myself (+1 sometimes) fricked up bowls and one of three pills and I would never call it hard, just sort of underpaid.
I've been doing it for 15 years. It fricking sucks, but it's kinda like a drug and you keep coming back if you have the personality for it. This show is one of the better portrayals in media imo. But also it's kinda like portraying an acid trip or something. You won't get it unless you've already done it.
You're so fricking disingenuous in your larping like you know. It's hot as frick, monotonous as frick. Wait staff are always demanding despite the fact they get paid more. Pressure is always on, if you're working at a place that sees any actual traffic.
Thankful every day I no longer work in a kitchen.
WOAH I JUST LOVE THE HUSTLE AND BUSTLE OF THE KITCHEN! THE HOT AND HEAVY ATMOSPHERE IS LIKE A METAPHOR FOR MY SOUL!
I FRICKING LOVE FOOD MY GUY! IM JUST CRAZY PASSIONATE ABOUT EATS MY DUDE! YOU GOTTA TRY THIS RISOTTO ITLL CHANGE YOUR LIFE
Its hard but not because its necessarily difficult in a technical sense; its hard because its stressful.
Customers have high expectations when dining and often complain when anything goes wrong.
Servers are sales and sales is for prostitutes so they will do anything to make sure they dont take blame for mistakes.
So if an order is cooked wrong, obviously its the kitchens fault. If its typed in wrong, well the customer is told its the kitchens fault. If a customer doesn't like what they order, guess what thats also the kitchens fault.
Fundamentally every issue in the restaurant is passed back into the kitchen, adding onto the ever growing workload that grows and grows all the way until closing time.
I worked at a pizza joint all throughout college, which ended up being about 3 years. It started off great, with everybody knowing what needed to be done when it was busy, people taking the initiative to help one another out, etc. The front communicated with the back, it was all great. Then those people I knew slowly left, and were replaced with absolute morons. Nothing got done, people were slow to make pizzas, they were slow to deliver them, they fricked up constantly, it was all bad. Basically, working in the industry is the best example of "You're only as strong as your weakest link."
My pizza place lost all the best workers during COVID and now all we have is morons. 50 yr old Indian linecooks a step away from death and babuskhas. It's kind of terrifying. What's a good job to go to school for?
I can't answer that question, outside of the obvious shit like don't go to college for trash like Liberal Arts or Dance Therapy. Find what you want to do, and pursue it.
A popular course among every women I've met at work is psychology. Literally 6 women I met doing pysch. Who the frick is pushing them to get a useless degree lol.
College was literally invented by white men studying liberal arts, history philosophy, literature, classics, language. Enjoy your poojet filled engineering classes. Nice doge image macro you frickin gay lmao.
2 years ago
Anonymous
Whatever you say, kiddo. Whatever you say...
2 years ago
Anonymous
Gb2r
2 years ago
Anonymous
That phrase isn't censored here, tourist. Take your own advice, because you aren't fitting in.
People that work in food service, especially in cities, act like its being a fricking soldier in WWI. They call it the “industry” and think theyre bad ass hard nosed blue collar folk because theyre a har tender lmao. gays.
They only refer to it that way to people in the same industry. Or when the context of the conversation is that particular industry. It's like referring to your job as "the job" instead of "my associate floor manager position" every time.
I worked at a sandwich shop in highschool, mostly on quiet shifts with the owner's down syndrome son. I was me doing all the work and him hiding cut lettuce in my bag, wiping down the tables with a rag he used to clean the bathroom, explaining the plot of dragon ball Z to me and trying to hook me up with girls.
He'd also sometimes come over and just hit me in the stomach as hard as he could.
Every time girls came in the shop he'd go and tell them i liked them.
The place was near our school and we started getting called 'the two morons' but i actually did get my first gf that way.
the punches were just out of no where and he was ridiculously strong sometimes hed shout like 'spirit bomb' or some other stupid shit from dragon ball z i tried to kick his ass once over it but he started crying
just once I want to see a show like this but it's not a restaurant run by plucky hardworking chefs but the disgusting, disgruntled trollish Kitchen Nightmares tier lunatics that I had to work for, complete with bad food, hygiene, standards, stealing tips, abusing staff, all that shit.
>also sometimes come over and just hit me in the stomach as hard as he could
lmao I had the same shit happen but it was the owner's mentally moronic young kid who would run into the kitchen specifically to punch and flying kick people in the back while they were carrying things
My boss tries to shame me for taking legal breaks. "Hey that's illegal" >Yeah I know don't like it? Quit >Take breaks anyway
Frick these fricks exploiting people. Things don't change because people eat shit. 'bbut that's how it's always done around here'
Americans, and specially white people, don't work in kitchens anymore unless it's in bumfrick Wyoming or some shit. The vast majority are illegal immigrants.
I worked in a kitchen in bumfrick Wyoming. Yellowstone tourists are the fricking worst. We don’t give a shit how you do it where you come from, stay there.
>We don’t give a shit how you do it where you come from
but you are willing to take their money instead of just being a small town restaurant.customer is always right, you chose to serve tourists.
Kitchen is hard work, tbch. Restaurants are a very, very competitive business. Which leads to expectations that everyone involved is going to work their ass off.
Lunch or dinner rushes are the only stressful part of any restaurant and they last for like 2 hours at most. Most people would call a job that only involves 2 hours of stress an easy job. Get a clue.
My job started making takeout food to freeze during slow periods. Plus we now do skip the dishes and Uber. It's like three times the job precovid. Squeezing more work out of everyone. It's hell. There is no slow down and clean any more just work work work.
>it's only insanely busy and fast-paced for four hours a day, bro
Yeah, and the clean up and prep that surrounds those rushes too. It's a tough job. I'm not saying it's harder than coal mining or anything, BUT if you are a lazy frick you won't make it in any serious kitchen.
>have 8 different tables with 3-4 people ordering minimum >constantly getting drinks while putting in orders and running around 24/7 >have to handle money and do basic calculations which is already leagues beyond the average link cooks abilities >have to be friendly and sociable compared to the literal convicts and drug addicts making the food >do all this just for the cooks to frick up the order and send it out anyways because they know the customer probably wont complain while they sexually harrass the females
ive worked both, youre not fooling anybody unless youre the kitchen manager which is a literal moron wrangler and the only person worth anything and could probably run the kitchen by himself
serving is braindead, a literal monkey could do it that's why you get 2.13 an hour for it.
somebody in BOH is going to have to make sure all those 8 tables get their food fast and all at the same time. servers at real restaurants don't even run meals. they're literal cromagnons at every restaurant i've worked at except for the one dude who has been there for years and carries the foh single handedly
>anon I've had a hard day my last table was mean to me can you help me fold silverware the kitchen's been closed for 15 minutes you're not doing anything hahaha
One of my first jobs as a teen was a dish washer at a banquet hall. Probably the worst job i ever had. I did my best to stay ahead of the huge rush near the end as everyone finished their dinners. There were still dishes to be done because of the cooking happening. Always had to scrub hard on the cookware and there was always some scattered throughout. Being 15 at the time, the best part of the job was a huge pitcher of sweet iced tea during downtime. Gets incredibly steamy, humid, hot as you are running dishes through a commercial dishwasher for hours straight. I worked with some like 30 year old dude which made him seem ancient to me. Didn’t learn much about him as I wasn’t a conversationist and was shy anway.
After a couple banquets the owner tells me to start bringing nice pants and a button down long sleeve shirt. This homie wants me to serve water and bus tables out in the hall in-between washing the early cookware/dishes. I did that once and then I quit. Frick that israelite.
Kek two jobs for the price of one. Smart owner. My owner bought a robot server for $5 an hour and replaced a server for it and thinks he is saving money.
All of these fricking kitchen stories are making me have anxiety, anons. I seriously was considering going back after being out 5+ years but now I’m remembering how much I fricking hated it.
I suspect a majority of issues are created by the tight working space and woman, worked with degenerates at factory jobs they are hot, dangerous and fast paced and never had these issues, since no woman and everyone isnt in each others face.
It's actually fun working under high pressure and at a fast pace, if you've got the right personality for it and around like-minded people. If not, it's the worst fricking thing in the world.
Chefs are the most egotistical people you can meet on this planet. Its not like their special or anything either, if i had spent the same amount of time making those meals as you i'd be just as good if not better.
Have you ever seen a chef make good money? Working their ass off while the owner sits back and buys $100,000 cars and keks at you for being a good wagie. You won't have to worry about retirement because you'll die of heart failure at the ripe age of 52.
Depends on what's your definition of good? Once you become Sous Chef or Head Chef status it will vary depending on the type of restaurant you work for. Whenever I was head chef(up until recently), I was making 60k. I've known head chefs who were making 90k pre-covid. Either way, servers make the most money on staff by far while actually doing the least.
On a real note if my druggy brother racks up 300k in debt and fricking kills himself and the dealer comes and asks me for the money im telling that butthole to kick rocks. Why was this guy like "300k? ok cool, i'll get you the money"
You just gotta be a good time, man. Go to bars with these wenches after work, do drugs with 'em, you'll get laid. If you're a good time, you'll have a good time with them. Get your shift drinks in ya and start socializing, that's the only way.
If you don't own the place it sucks.
You smell like pure shit at the end of the day.
Any staff that isn't in the kitchen is either a c**t or lazy. Usually both.
Special orders slow everything down.
If it's independently owned you'll have a day where they can't pay you on time and if you're dumb you won't quit.
I worked in kitchens for 15 years, starting in the dish pit and working my way all the way up to chef, and it was hand-down the most thankless, difficult vocation I ever did. I feel grateful every fricking day that I managed to escape that godforsaken industry.
Only way to make it bearable is have workers have a stake in ownership.
Workers make money = better workers. Good like finding any boss that would allow this to happen.
For sure. Sadly, the entire hierarchy of restaurants is fricked. And owners are usually people with zero culinary experience who romanticize owning their own place, or front of the house people who are clueless about the back of the house and think of it as an afterthought.
Out of curiosity, what industry/job did you get into? I am also thankful I got out of it. I got into low-level office work, starting with A/R, then went to becoming a Pricing Analyst at a distribution company, then went to customer service. Fricking hate customer service, but it pays.
[...]
It's a pretty common job for people to have. It sounds like a lot of people ITT got other work at some point, though. I've worked quite a few jobs that have taught me skills for life, and cooking has been the most useful. I can make fricking French Toast that sells for $70 a plate, can you?
I got into doing high level security for events like concerts and professional team sports.
Out of curiosity, what industry/job did you get into? I am also thankful I got out of it. I got into low-level office work, starting with A/R, then went to becoming a Pricing Analyst at a distribution company, then went to customer service. Fricking hate customer service, but it pays.
Of course Cinemaphile works at restaurants haha fricking losers
It's a pretty common job for people to have. It sounds like a lot of people ITT got other work at some point, though. I've worked quite a few jobs that have taught me skills for life, and cooking has been the most useful. I can make fricking French Toast that sells for $70 a plate, can you?
>He doesn't understand the "artistry" is why it costs so much
I'm sorry anon, you're only fit for making 60 gallons of hollandaise sauce at a time. We'll only need you to work Sunday mornings and banquets.
2 years ago
Anonymous
Its food bro not a fricking picasso. Take it easy.
Furthermore, when I drizzle the orange zested honey sauce on your plate, I will do it with disdain. And you WILL taste the disdain. I hope it drowns out the suffering, which is the most delicious part of any meal.
>I can make fricking French Toast that sells for $70 a plate, can you?
I can design and build electrical infrastructure and industrial equipment, my skills will still be relevant if there's no one moronic enough to spend $70 on breakfast.
I got out of cooking 9 years ago, so I've been doing pretty well. And there will always be people moronic enough to spend $900 on breakfast. $70 is for that one dish. Good for you that you do have some skills, most people don't. If SHTF, people will still need cooks and I'm a damned good one, so I can always fall back on that. No matter what happens in any industry, I can go into most restaurants in the US and get work the same day I apply.
I tried to get into it in my 30s. I love cooking and restaurant work was fun, but I had to quit after 3 years. I was never very strong physically and at this age you just don't recover quick enough to keep up. Waving pans all day fricked up my arms, standing 12+ hours a day fricked up my legs, having to constantly sample foods fricked up my teeth, having no time to drink or go to toilet fricked up my kidneys, the stress shot my blood-pressure through the roof and left me sleep-deprived too. A few more years, and I probably would've died. You never realize how many things can go wrong until you do it. There's never shortage of work in the field if you want to do it, but it's really not for everyone.
Old cooks either A) never made it into a decent cooking gig, like full-time prep B) can't get other work C) die REALLY early
You made a smart decision. The way the industry is, it's not fit work for anyone. Some people love it, and they are lunatics.
not who you're replying to but i escaped after ten years and am at university for chemistry and agriculture. currently working in the cannabis industry doing extraction stuff. kind of fell into it, but it's in my wheelhouse as a plant scientist.
every single job i've ever done since quitting has been the easiest thing in the world, and employers immediately recognise my work ethic. my jaw dropped the other day when some moron at work told the boss he didn't want to do something the boss asked him to do, totally minor, because he didn't feel like it. unbelievable what people get away with in other industries.
turned out later the boss pulled him aside and had a talk to him about his attitude but christ.
Good for you, brother. Frick cooking for ungrateful, nitpicky c**ts. You in Colorado?
I drink water and go piss when I need to. I take my breaks to eat. What the frick kind of moron kills himself for a low paying job? Makes zero sense to me. My boss asked me to hold in my piss and I said nah, I'll brb. My health is the most important thing.
Not him, but you've obviously never had a high pressure job where stepping away from your station means you don't work that station anymore. It means you don't get those hours anymore, and you won't get paid as much as someone who does. You've never had the kind of job he's talking about and there's nothing wrong with that. You've had it easy, he had it hard.
Just because that is the norm in many places doesn't mean it's acceptable. And now restaurants are crying and wondering why people left the industry and they can't hire workers. Gee, I wonder.
People who have never had their only options be homelessness or brutal servitude, have a lot to say about what is and isn't acceptable. As a former roommate used to say to me when times got tough, "Well, we can always rob Black folk." He didn't mean actual Black folk, because they have no money, but the sentiment was that dishonest work was better than no work.
>What the frick kind of moron kills himself for a low paying job
It's not for the job, it's for the customers. It was a small kitchen, there wasn't an army of cooks to cover for you. In busy hours, stepping away for even a couple of minutes could set off a chain reaction and ruin a lot of things. For the people waiting their food and for waiters. If you don't care about that, then it's not your line of business
Absolutely the truth of it. Step away, things will be worse when you come back. You're not taking a break, you're fricking yourself. You learn how to smoke a cigarette in 30 seconds.
Not him, but you've obviously never had a high pressure job where stepping away from your station means you don't work that station anymore. It means you don't get those hours anymore, and you won't get paid as much as someone who does. You've never had the kind of job he's talking about and there's nothing wrong with that. You've had it easy, he had it hard.
That's fine and all but if that job exists it should not. Workers getting sick, fricking up their bladders etc? That's sick man. I'd hope that industry rots and burns. We're not China. It's well known the industry exploits gullible fricks for their passion. They can keep churning out workers and replacing until they can't find anyone anymore. Good riddance.
I agree with you completely. I'm not saying it's right at all, but different jobs require different things of the people who perform them. The restaurants I have worked at would have fired you the first time you said no. The restaurant industry is the only one I've worked at where people thought their work was an artisanal craft and was worth sacrificing their lives or health for. Then you have normal guys like me, who just like to cook and want to pay bills, who have to work at the same level as these lunatics who will burn out or OD in 2-10 years. There's an endless stream of them. I got paid to learn a skill, the foodie gays literally pay to go to school for this shit, then they work the same job I did for the same pay. I was a better cook than most of them.
the problem with restaurant culture is people think being a c**t is cool
A startling number of women frick total buttholes, and I don't mean that in the same way people who are bitter about it say that. It benefitted me, because I am also cruel and petty. Being in the right city, like New Orleans, and working at a big restaurant as a cook, if you come off as the right kind of charming, brazen, butthole, you will be drowning in pussy. A "charming" Southern accent helps also. Not the normal kind, a charming one. If vegana is what you need in your life, move to a city renowned for its food, cook at a fancy restaurant, and then spend time at bars talking about yourself. You'll be swimming in disgusting pussy from all over the nation. I have many regrets, but also funny stories.
not who you're replying to but i escaped after ten years and am at university for chemistry and agriculture. currently working in the cannabis industry doing extraction stuff. kind of fell into it, but it's in my wheelhouse as a plant scientist.
every single job i've ever done since quitting has been the easiest thing in the world, and employers immediately recognise my work ethic. my jaw dropped the other day when some moron at work told the boss he didn't want to do something the boss asked him to do, totally minor, because he didn't feel like it. unbelievable what people get away with in other industries.
turned out later the boss pulled him aside and had a talk to him about his attitude but christ.
>every single job i've ever done since quitting has been the easiest thing in the world, and employers immediately recognise my work ethic
So much this.
That guy sounds based as frick. You need to lose your servant attitude. Bosses work for us and are lucky to have us. They can complain about lack of workers if they still try the power play bullshit.
Siding with your boss because you are shit at your old job is silly. "ANON WOULD HAVE NEVER GOTTEN AWAY WITH HIS AITTUDE ANDNISUBORDIENCE AT A KITCHEN JOB!"
Dude obviously has skills. If he doesn't they can replace him.
2 years ago
Anonymous
you're creating a dichotomy which isn't there, anon. seems like you're experiencing brainrot. i wasn't siding with my boss by being surprised at a coworker refusing to change his methods.
everyone is replaceable, anon. we're growing plants, not doing brain surgery.
2 years ago
Anonymous
Sorry bro but if an employee doesn't want to do something they can just not do it. Sorry if that makes your jaw drop you slack jawed moron.
He is just another moron on Cinemaphile pretending that his laziness is philosophical. That attitude is why nothing ever gets done.
2 years ago
Anonymous
Bruh people here are literally willing to drop dead to appease their owners. How does that make any sense? Stick up for yourself for christsakes.
2 years ago
Anonymous
t. Lives at home.
2 years ago
Anonymous
yeah sure there are people specifically in the restaurant industry that seem to enjoy being abused but the proper reaction to that isn't to just do the crossed-arms every time you get asked to perform basic job function (which is what it sounded like his new boss was asking for). It seems a lot like you're taking out your frustrations about society on some dipshit in middle management and then hilariously trying to paint him as the petty tyrant who is on a power trip.
i suppose i understand whatever sentiment this is if it was an office job where you're just dicking around wasting time, but in a workplace where you're working towards actual tangible goals which are shaped by your work processes you have to be open to trying things. agriculture isn't as simple as input -> output. it used to be but modern agricultural methods are changing and if you're not open to them i can assure you that there are plenty of young, intelligent people interested in new grow methods that will happily take that guys place.
>I can make fricking French Toast that sells for $70 a plate, can you?
that sounds like the most useless skill in human history so i hope that was sarcasm
one time at the deli i used to work at i arrived for the afternoon/evening shift and discovered that whoever had opened was putting descaler into the dishwasher instead of soap. i quit a couple weeks later, always wonder if anyone got sick from it.
Working with dumb people turns you into a c**t by force of necessity. Ask someone nicely, would you please go and do this thing for me, people are waiting. Nothing happens, nobody takes you seriously. You yell, THIS FRICKING THING, DO IT! NOW! and shit finally starts to happen. There's just no helping it.
The trick is learning to project your voice and authority, even if you don't have it. It doesn't always work because some people are just like that. When I was a line cook, everything I needed I shouted at max volume, max urgency, "NECESSITAS MAS BURGESAS POR FAVOR! ANDALE!" "SKILLET! I NEED A SKILLET!" "WHAT DO I HAVE HANGING? I NEED A CALLBACK AFTER I PUT THESE IN THE WINDOW" "YO! JOHN, I NEED AN ALL DAY! WHAT DO I HAVE AND HOW LONG DO I HAVE TIL WE'RE READY ON THOSE FOUR FISH?" All caps all day, they could hear me down the block.
I got told to tone it down because I was scaring the servers. I have to call them over to sling food all the time. Not allowed to 'shout' at them in an open kitchen and when I talk normally they don't hear lol.
That's shitty. Expediting is legitimately fun. You're yelling at people constantly, not in anger but necessity, controlling everything, and you don't even have to work that hard, just pay attention. Servers are such pussies. You can still project your voice without yelling, but it's not as fun. I've been asked to tone it down a few times, but it's not my fault they built a shit kitchen where the customers can hear. Those homosexuals must have heard some wild shit coming out of my mouth.
You guys ever see male on male sexual harassment? Apparently some dude got canned for grabbing ass and asking if people were gay. Labor board said not our problem kek.
>I loved Graham's scouse accent, who I believe btw to be one of the best actors in the film industry currently
I didn't know he was a good actor but after seeing The North Water and then Boiling Point, you're probably right. He was always a side character in the past and it's good that he's getting lead roles.
>He was always a side character in the past and it's good that he's getting lead roles.
He really shines as a "quirky" side character (eg in the series taboo) because he can do different british accents with ease. If you want to watch him shine you should watch 'This is England'
Havent seen this but i did like the stephen graham chef film on netflix (boiling point)
>shot in one continuous take, albeit there might be some stealth cuts here and there >N'gubu sneaks away to buy drugs and smoke on shift, also sits and watches chelsea match while on shift >smug health inspector at the start >qt owner gets screamed and, runs to toilet and phones daddy to cry that noone likes her >gordon ramsay standin is pretty good as a wanky celeb chef
Theres bits that fall a little like the guy cutting himself which might be a nod to real experiences from the writer but overall like most stuff graham is in, i enjoyed it. Probably no real rewatch value but would recommend watching once.
Just saw its already posted, glad stephen graham is getting some love
>op saying being line cook not hard >ppl respond explaining wut it's like
at least they have lives anon, go back to cooming to dicky if u hate it so much. some yung anon wannabe cook could see these tales and think hey mayb not for me. old mens wisdom bronze age mans wisdom. shoo shoo envious cretin
Never worked in a restaurant but is really interesting to read all this post about work experience and shit. Go back to jacking off to anime or spam /misc/ threads, who cares
The fact that other people have had interesting experiences to talk about with people makes him feel small for his boring remote nerd job. I-I make more money, I'm an educated gentleman.. he quietly sobs in his empty luxury apartment surrounded by many previous doordashed meals.
Because working in a kitchen is probably the only job wannabe actors/directors/writers have before "making it big in hollywood" so they portray it as the worst job possible since they have nothing else to compare it to
Yeah it's like back in the days of classic rock and once a band blew up a bit suddenly all the songs where about leaving on tour, being on tour, groupies on tour. They didn't have anymore basic b***h experiences anymore, only the rock band on tour.
It will never cease to amaze me how much animosity upper middle class kids have for the working class. Pure unadulterated seething white hot hatred. I don't think I will ever fully understand why.
As part of another class entirely, the UMC sees the WC as a blight, children they have to watch and manage constantly. The dregs of the service industry are especially egregious. There's a fundamental difference in worldview (and innate ability) that keeps the two separate, they aren't the same kind of people on any level. The misunderstandings over these differences are quite petty but neither side is ultimately wrong.
Usually, there's a long series of questions about "why not just...?" that expose both a total blindness to the circumstances of living but also a base ignorance on the part of the WC as to why so many of them are, quite frankly, fricking scum. Even the better ones perpetuate it. This is all of course a chiasm that can be read both ways.
t. academic
Nah we have our own petty bickering and class divides. Towns and Gowns is a real thing. The difference is that the financial circumstances of one's upbringing has little bearing on academic performance and the surrounding social milieu. You get a very clear view of those issues because little of it applies, only your status markers as an intellectual "elite" and the temperament to get the work done are judged for the most part. The surrounding sphere of making it possible is where you see that it is the ingenious from any strata who thrive, and those are few.
The most insane parts of wokism basically comes from the seething hatred middle to upper class people have for peasants and their unending desire to punish and humiliate them. I'm still convinced this was the main reason they foamed at mouth at trump, he's spiritually lower class despite being rich and he was beloved by the working class.
>this was the main reason they foamed at mouth at trump, he's spiritually lower class
This is the conclusion I've reached as well. They saw his supporters as unwashed peasant upstarts who dared to question the will of the nobility.
you haven’t proven to be deserving of anything objectively
2 years ago
Anonymous
Culture is downstream of power, you'd have better peasants if you had better elites. Ya know elites that don't regularly release violent criminals and instead just culled them.
What doesn't make sense is when you mention working class are scum, you should mean the criminal class and the type to work at McDonalds but no hatred is aimed at them, they hate people with stable incomes and who are law abiding. The father of three who works as an electrician.
i get if u hate ur da u cant stand booms and they tales. sorry anons ur dad was a c**t. love my dad, will listen to him retell same tales 100 times might learn something new every time.
People who work on restaurants have a low libido. That is because all the rush and excitement comes from the food and intense work. True that, check it out
Havent seen this but i did like the stephen graham chef film on netflix (boiling point)
>shot in one continuous take, albeit there might be some stealth cuts here and there >N'gubu sneaks away to buy drugs and smoke on shift, also sits and watches chelsea match while on shift >smug health inspector at the start >qt owner gets screamed and, runs to toilet and phones daddy to cry that noone likes her >gordon ramsay standin is pretty good as a wanky celeb chef
Theres bits that fall a little like the guy cutting himself which might be a nod to real experiences from the writer but overall like most stuff graham is in, i enjoyed it. Probably no real rewatch value but would recommend watching once.
Jesus christ are all the people posting about working in restaurants are americans? Jesus christ to know that your first option for work is in fast food or some 12 hours shift restaurant is really sad.
Neither you nor any of the other people acting like it isn't hard work have never worked in a kitchen and it shows. It's not like sitting at a desk for 8 hours. It's hard work for very long hours with little in the way of breaks and kitchens can get so very hot.
hard as in difficult, no. Its pretty straightforward if you are humble and take the time to actually learn how to. I always say that anyone normal and sane and another equal partner could replace me and my kitchen partner in less than 1 week. But you'd be amazed how difficult it is to find a normal, apt person, We've spent months testing people to find a working partner.
hard as in painful, it depends on the place, like any other job. Bad shifts, bad relationships with partners or mobbing can make it hell, nice conditions can make it very easy.
Millenials, who are today's creators of movies are usually lazy fricks who worked three months at a place, never learnt shit and think its the place's fault.
episode 1 made no sense, why was his kitchen so busy and demanding why was he broke? its a fricking deli, meat potatoes and bread, not fine dining shit.
Also the obvious female black chef who was going to save the restaurant trope made me drop the rest of it
I found it exhausting. Some people take physical labor better than others (not saying they are meant for it, but people are different). Kitchens are hot, physical work, and fast paced.
I saw one of those inside mcdonalds videos on my recommended and I was terrified by how confusing it looked with all the stupid machines. What happened to regular cooking?
Never worked in a kitchen. Always assumed it was hard solely because movies and tv shows. Is this not the case?
Depends on the place but for 99% of restaurants, no, its not hard. They hire 16 year olds for frick sake and no qualifications are needed.
it really depends on the place
some are so swamped that the kitchen is a hellhole of steam, grease, fire and sweaty dudes
they hire 16 year olds because kids with no experience are the only ones they can con into doing these shitty jobs and the boss can ride them into doing more than they're getting paid for
qualifications have nothing to do with difficulty you moron
but that means my arbitrary and external sense of self worth comes into question! you poor loser neet scoundrel! you are beneath my prestige!
it's not hard it just sucks
Yall motherfrickers really spit in the food and shit like that?
no
Nobody would actually do that in a decent kitchen or else they’d get their ass kicked. Teenagers working at Burger King or something is another story though
Yeah, much as I hated working in a kitchen, I never fricked with anyone's food. It's just a fricked up thing to do, and disrespectful to your fellow cooks.
underrated, succinct.
Franchise restraunts is nothing but heating up frozen pre made food in bags.
All minimum wagecucks think their McJob is the hardest thing ever when in reality they only really work 30% of the time they're getting paid and they show up to work stoned all the time.
This, zoomers unironically think working at KFC with a shitty manager is the hardest job on earth
zoomer workers at my local chipotle have the social awareness of a fruit fly
Hot, stressful and it takes talent and coordination to work the line in a high end establishment. Pays better than people think if you are good at it, also you will never be out of a job minus covid BS.
t. Bartender in a trendy Boston joint.
which boston joint? maybe you've spat in one of my beers before.
Never spit in anyone's anything anon, if I did I would have to tell you or what's the point?
I offered to fight a lying Black person one time as a waiter. My boss hated Black folk too so she just let me go home early.
idk just shooting the shit.
i dont live there anymore but i liked ward 8 and hojoko (kinda gay but whatever).
never really went to the south end much, which im assuming is where you are if you're somewhere fancy. or boylston, or north end maybe. cheers black-disliking boston bro.
The Seaport, they call it Fort Point now because it's all $1,000,000 condos instead of warehouses.
Even East Cambridge is stupid money now.
A lot of tech jobs here. The nerds are nice enough and tip well, so...
can you make a gimlet?
Totally depends on the volume and quality, running the gamut from more or less standing around with your thumb up your ass to having to moving as fast you physically can while simultaneously having to juggle a dozen different tasks for hours.
>t. to work in a michelin starred restaurant
Depends on the kitchen. I worked in fine dining and then casual dining over the course of about 5 years. Fine dining is always a shitload of work and high pressure. Casual dining is a fair amount of work, but if you're doing high volume then it becomes high pressure. I've never done fast food, so I don't know how that is.
This guy knows. They'll work the shit out of you and depending on where you work, you may be working some moronicly long hours, 6-7 days a week during certain seasons. When I cooked in New Orleans, there was a 6 month period every year where I was doing 10-12 hour shifts 6-7 days a week. It was hell, but I have a lot of good memories.
It really does depend on the place, how complicated the food is, how well the line is set up, how good the crew is, and how much volume you do. Serving well done burger patties on stale french bread with some sauce, you can do big numbers easily. Doing steak/fish/chicken dishes with sauces that take an hour or so to make, herb blends that take more than a few minutes to put together, and some garnish that the fricking expediters can't do for some fricking reason, it's going to be a lot harder to do big numbers.
>10-12 hour shifts 6-7 days a week. It was hell, but I have a lot of good memories
Bruh moment, holy shit. How old are you?
Not him but that's what I used to do now. I'm 26 and quit last year after my health and body started to fail me.
It's fine when you're early 20s
Yeah but then it fricks you up even if you quit. I still have literal scars lmao
Damn yeah I can see how making a server actually work for their pay would be upsetting to them.
I am 39 years old now. I worked as a line cook and sometimes prep cook from 25-30. Prep cook is a sweet gig if you can get it to be your 24/7 job, but I was never lucky enough to get that kinda gig for myself. The thing is, it's actually worse than it sounds because if you were good, they'd have you work ALL the hardest shifts. Fri/Sat night and then fricking brunch on Sunday morning. Talking about some days leaving the joint at 2am on Saturday night, and then doing "ONLY" an 8-10 hour shift the next day, arriving at work at 5:30am. I'm not even fricking exaggerating. If you were smart, you'd frick up just enough to not get fired, but enough so that they would stop doing that shit to you. Chef would be like, "OK, anon is obviously our best brunch guy but we gotta get him outta here by midnight on Saturday so he can be here at 5:30am." Fricking brutal. I worked with a guy who was in Iraq and came back with PTSD (not really sure how bad it was for him, but he was a wreck and a hard alcoholic) and he had a fricking nervous breakdown from the pressure/stress of working the SECOND roughest station in the restaurant. He just stopped coming to work. Couldn't even face Chef.
My health was one of the things that made me quit. I still have health problems nine years later. That and I didn't get the rush from the action anymore.
were the other days easy tho? that honestly sounds like hell man jesus christ
Have you ever tried saying no? What are they going to do? Fire you? Let them
Employment is a two way street.
lmao, yes they will fire you. They pay you shit, work you like a dog, and you should be pleased for the privilege of doing so. Working fine dining for just a few years, I could go into nearly any restaurant in this nation and name-drop my former employer and instantly get work. Much easier work than what I did in NOLA. So here's what happens when you say "no". You either get A) fired or B) reduced to shifts when they absolutely need someone. So long 40 hour work week! They'll give you like 20 hours. The frick do they need you for? At the time, I couldn't get better work. You will find hardened felons working next to foody homosexuals and both groups trying to outwork each other. And there's me, just trying to pay fricking rent and sneak the occasional filet mignon for myself. The choice is be employed or go join the fricking homeless people begging for heroin money from tourists. Employment is a two-way street, and I worked during the 2008 recession. Jobs weren't easy to come by.
Yeah I worked with idiots who couldn't shut up about their fine dining experience. No one cares except other places down to exploit you. It's like passing around a prostitute. "Oh wow anon worked at la resero ballsack where they illegally make you work unpaid and shit pay but you get the name on your resume? Wow hire him he will eat shit"
I basically say no and work whenever I want at my place. I dream of the day they fire me so I can go learn something worthwhile. Seeing the burnt out cooks dying around 45-50 years old and looking like shit. That isn't going to be me man. Let them have their 'glory'.
Yeah, brother. You got the right idea. "Oh, I'm the Chef de garnis at Le Poupon Rug" frick those wienersuckers. I always cringe when someone adds "Chef" to their title. If you ain't Chef or Sous Chef, you ain't shit to me but a cook. They gave your ass a title because you'll work like a dog and be happy to do it if you have a fancy title attached to it. Dumbasses.
For all the people ITT that think we're exaggerating about how shit the industry is, I'd like to introduce you to the concept of a "stage". I'm not sure if I spelled it right, but it's pronounced like "staj". It's where you go to a restaurant you want to work at, and you do work. For free. Like a janny. For any period of time, a few hours or a couple days. I was told once the French make you stage for a week. They want to see if you can work with the crew, what your skills are, can you learn the menu, etc. Many decent restaurants will ask this of you, and declining is an instant rejection of employment. I said I'd never do it, but I needed a short-term job until my seasonal gig picked back up and did it for one day. I got the job and quit a few months later, and that's a decent story too. It's ridiculous what people who enjoy cooking will do for work they regard as prestigious.
I tried to get into it in my 30s. I love cooking and restaurant work was fun, but I had to quit after 3 years. I was never very strong physically and at this age you just don't recover quick enough to keep up. Waving pans all day fricked up my arms, standing 12+ hours a day fricked up my legs, having to constantly sample foods fricked up my teeth, having no time to drink or go to toilet fricked up my kidneys, the stress shot my blood-pressure through the roof and left me sleep-deprived too. A few more years, and I probably would've died. You never realize how many things can go wrong until you do it. There's never shortage of work in the field if you want to do it, but it's really not for everyone.
I drink water and go piss when I need to. I take my breaks to eat. What the frick kind of moron kills himself for a low paying job? Makes zero sense to me. My boss asked me to hold in my piss and I said nah, I'll brb. My health is the most important thing.
>What the frick kind of moron kills himself for a low paying job
It's not for the job, it's for the customers. It was a small kitchen, there wasn't an army of cooks to cover for you. In busy hours, stepping away for even a couple of minutes could set off a chain reaction and ruin a lot of things. For the people waiting their food and for waiters. If you don't care about that, then it's not your line of business
>. If you don't care about that, then it's not your line of business
Owner should hire more workers to cover. If the business cannot survive with workers taking a 3 min piss it's not a viable business whatsoever. Instead they run skeleton crews because no one works the shit conditions, give the remaining people more work, and expect things to still work.
>Owner should hire more workers to cover.
There's no money to. Being able to afford more employees would require a full house every day of the year, not just in certain seasons
>No money
>Owner rolls up in a brand new luxury Mercedes Benz
>Brags about us buying him a new boat and a Ferrari
Yeah... I believe it. No money yeah.
Yeah, well, welcome to capitalism
>Prep cook
i prep my own station because i'm not a b***h lmao 'prep cook' frick outta here with that weak shit. go down to the basement and get me the bacon stretcher and a left-handed spatula, dickhead.
a large proportion of kitchen workers are used to those hours. Every head chef and sous does these hours basically, and so do a lot of their underlings. even the dishwasher in the last place i worked was doing 7 days a week, 12 hours a day
Just because that is the norm in many places doesn't mean it's acceptable. And now restaurants are crying and wondering why people left the industry and they can't hire workers. Gee, I wonder.
People don't realize how much things have changed. A lot of this shit isn't acceptable any more and restaurants are sucking dick to get anyone to work. Even the most brain-dead frickers you can imagine. People are still operating on the idea nothing has changed and shit conditions will always be shit right up until all these sweatshops close up and only corp chains remain.
im no moron, I don't want to work those hours and nowadays i don't have to. a few years ago i'd be fricked. cooking is basically the only thing that makes money that i'm good at so i'm happy the industry has changed.
it really is a lot different post brexit and covid here in the uk, its a double whammy of sending the Pollacks home and sending the brits home too. now every restaurant is understaffed, it's harder to find a KP than a chef now.
damn somebody WORKED? bruhhhhhh that’s cap bruh like wtf tho
>some garnish that the fricking expediters can't do for some fricking reason
The chef expedites and runs the line at my place, it's a good set up.
I miss my old Chef. I still regret the way I left. He was a good guy. I just couldn't work with those shitbags anymore. Chef comes to us one day, calls everybody for a meeting, and tells us the former head banquet cook - who had been fired for his alcoholism and being super drunk on the job too much - had died at home of a seizure because he was finally off the booze. We all hated the guy, but we worked, hurt, and suffered alongside him. There was comraderie. He had a seizure from alcohol withdrawl, died, and it took them several days to find his body. One of the most uppity, obnoxious Black folk in the kitchen laughs out loud as Chef tells us this shit. He fricking laughs. At the death of our co-worker, who we had known for some time and Chef had known for decades, this Black person had the audacity. He says, "Oh, I thought you was joking." and Chef (obviously upset about the Black person's laughing) continues to tell us the details of what he heard from the family. The guy had his name legally changed to Darryl Revok which was some character in a movie called Scanners. Darryl was not a great person, but when that Black person laughed, it just changed something in me. I worry every day that I'll turn into him - old, alone, with like one real friend, alcoholic that everyone makes jokes about, and people laugh when they hear news of my death because they despise me so much. He wasn't even that bad of a guy, he was just a lazy drunk. But he suffered with us, and for frick's sake, that fricking means something to me.
No, the days were not easy. Like one out of 40 days might be a cakewalk, the rest were a rush against time. It was hell, which is why you form strong bonds with the people you work with, if they're worth a shit.
It’s extremely hard if you can’t cook like me. Whenever my mum asks me to cook food I get really stressed and have to take a nap right after cooking.
moron
How can you not cook???? Grow the frick up
lol same
Yup, my father worked 12 hours each day (14 hours including travel). No free days, worked on every holiday. Pay sucked. He's a very talented chef but "Do & Co" isn't a place to show your talents. Absolute dickheads. He's working in a hotel now and is way happier.
Long kitchen lines are next to galley labor if the labor market is as fricked as Illinois. Four man crew stuff is chill as frick unless the seating cap doesn't make sense.
I ran a busy kitchen by myself (+1 sometimes) fricked up bowls and one of three pills and I would never call it hard, just sort of underpaid.
Tried watching this yesterday. It was like a fricking Aaron Sorkin drama about fricking cooking pasta. So gay.
I haven't seen it, but have a (you) for such a creative reply
It's not hard per se but it can!be quite stressful. 12 hour shifts plus extra hours and we do the same every single day.
This sums it up. Just getting everything out as fast as you can and right the first time, it can be hot and dirty too.
Not hard, just don't want to feed ingrates.
I've been doing it for 15 years. It fricking sucks, but it's kinda like a drug and you keep coming back if you have the personality for it. This show is one of the better portrayals in media imo. But also it's kinda like portraying an acid trip or something. You won't get it unless you've already done it.
15 years ?? pffffffffft HAHAHAHAHAHAHAHAHAHAHHAAAH
gay
you can tell a millennial made this
this guy is such a horrible actor. frick shameless and frick this show
You're so fricking disingenuous in your larping like you know. It's hot as frick, monotonous as frick. Wait staff are always demanding despite the fact they get paid more. Pressure is always on, if you're working at a place that sees any actual traffic.
Thankful every day I no longer work in a kitchen.
WOAH I JUST LOVE THE HUSTLE AND BUSTLE OF THE KITCHEN! THE HOT AND HEAVY ATMOSPHERE IS LIKE A METAPHOR FOR MY SOUL!
I FRICKING LOVE FOOD MY GUY! IM JUST CRAZY PASSIONATE ABOUT EATS MY DUDE! YOU GOTTA TRY THIS RISOTTO ITLL CHANGE YOUR LIFE
>t.loser neet
lmao just the one seething reply was worth it
>The restaurant grease fits perfectly with the acne face.
Kino casting
>tastes a dish
>practically has an orgasm on screen
It's about the balance of personalities really. It's not a hard Job if you're well trained and organized.
This is very true. Lots of strong personalities in the kitchen and managing them is very important.
Its hard but not because its necessarily difficult in a technical sense; its hard because its stressful.
Customers have high expectations when dining and often complain when anything goes wrong.
Servers are sales and sales is for prostitutes so they will do anything to make sure they dont take blame for mistakes.
So if an order is cooked wrong, obviously its the kitchens fault. If its typed in wrong, well the customer is told its the kitchens fault. If a customer doesn't like what they order, guess what thats also the kitchens fault.
Fundamentally every issue in the restaurant is passed back into the kitchen, adding onto the ever growing workload that grows and grows all the way until closing time.
>working in a restaurant is hard
>teenagers and minorities can do it
teenagers and minorities can do anything
Can they do it without complaining tho?
I think you already know the answer to that.
can white people? Hardest workers in the kitchen are usually some short guatemalans who don't speak english
Who owns the kitchen.
I worked at a pizza joint all throughout college, which ended up being about 3 years. It started off great, with everybody knowing what needed to be done when it was busy, people taking the initiative to help one another out, etc. The front communicated with the back, it was all great. Then those people I knew slowly left, and were replaced with absolute morons. Nothing got done, people were slow to make pizzas, they were slow to deliver them, they fricked up constantly, it was all bad. Basically, working in the industry is the best example of "You're only as strong as your weakest link."
My pizza place lost all the best workers during COVID and now all we have is morons. 50 yr old Indian linecooks a step away from death and babuskhas. It's kind of terrifying. What's a good job to go to school for?
I can't answer that question, outside of the obvious shit like don't go to college for trash like Liberal Arts or Dance Therapy. Find what you want to do, and pursue it.
A popular course among every women I've met at work is psychology. Literally 6 women I met doing pysch. Who the frick is pushing them to get a useless degree lol.
in some states psychologists or psychiatrists can prescribe and procure mushrooms legally
i can walk into a forest and pick them for free or grow them in a plastic tub in my spare room.
Because it doesn't matter what they study. Bachelor's degree (in literally anything, no matter how useless) + being a woman = comfy life.
Because they all have mental issues and now think they're experts
Studying liberal arts is based of youre a man STEMcel
College was literally invented by white men studying liberal arts, history philosophy, literature, classics, language. Enjoy your poojet filled engineering classes. Nice doge image macro you frickin gay lmao.
Whatever you say, kiddo. Whatever you say...
Gb2r
That phrase isn't censored here, tourist. Take your own advice, because you aren't fitting in.
>show set in a kitchen
>not a single person is wearing a hairnet
>not a single person logged their jog
>2017
Apparently Australia was already a police state pre-covid.
australia has never not been a prison, it only pretends not to be so as of late.
>Apparently Australia was already a police state pre-covid.
you can blame the boomer libs for that.
why do people have such a short memory span. Remember when they said women with small boobs was CP?
is that for real?
>When they post a police officer rather than fix the damn sidewalk.
Baseball caps at my place, or you can put your head in a jar.
Working in a kitchen isn't that bad, CLEANING the kitchen and after their workers is hard. Chefs are typically tattooed autists with anger issues.
People that work in food service, especially in cities, act like its being a fricking soldier in WWI. They call it the “industry” and think theyre bad ass hard nosed blue collar folk because theyre a har tender lmao. gays.
Anybody who refers to the domain they work in as “the industry” is a homosexual, and I don’t care what job the actually do.
its just shorthand. whats the problem? what do you want them to say? field? whats the difference?
They only refer to it that way to people in the same industry. Or when the context of the conversation is that particular industry. It's like referring to your job as "the job" instead of "my associate floor manager position" every time.
>he doesn’t take pride in proclaiming his assistant manager status
You’re never going to be anything but a tankwipe with that attitude.
You wouldn't last a day in the industry
I worked at a sandwich shop in highschool, mostly on quiet shifts with the owner's down syndrome son. I was me doing all the work and him hiding cut lettuce in my bag, wiping down the tables with a rag he used to clean the bathroom, explaining the plot of dragon ball Z to me and trying to hook me up with girls.
He'd also sometimes come over and just hit me in the stomach as hard as he could.
Theres alot to talk about here. Tell me about the girls he tried to hook you up with. And then about the barrage of physical assualt.
There's no time for that
Every time girls came in the shop he'd go and tell them i liked them.
The place was near our school and we started getting called 'the two morons' but i actually did get my first gf that way.
the punches were just out of no where and he was ridiculously strong sometimes hed shout like 'spirit bomb' or some other stupid shit from dragon ball z i tried to kick his ass once over it but he started crying
>the two morons
>spirit bomb
Jfc man
>we started getting called 'the two morons'
holy shit lol
Im laughing so hard kek
Ngl I'd watch this show
AI generated story. Neet.
just once I want to see a show like this but it's not a restaurant run by plucky hardworking chefs but the disgusting, disgruntled trollish Kitchen Nightmares tier lunatics that I had to work for, complete with bad food, hygiene, standards, stealing tips, abusing staff, all that shit.
>also sometimes come over and just hit me in the stomach as hard as he could
lmao I had the same shit happen but it was the owner's mentally moronic young kid who would run into the kitchen specifically to punch and flying kick people in the back while they were carrying things
>hollywood homosexuals cosplay as bluecollar workers again
stop giving these overgrown theater kids money
Was going to ask what you were doing on this board, but I forgot Cinemaphile is mostly just /misc/ tourists and neurotics at this point
>/misc/ boogieman
ywnbaw gaylord
i dont watch movies or tv. i havent seen a new movie since once upon a time in hollywood.
>i dont watch movies or tv. i havent seen a new movie since once upon a time in hollywood.
so why are you here
go back
the main character collects vintage denim pants and jackets. it was the gayest shit I’ve seen in a tv show in a while
>all black kitchen staff
What a fricking nightmare
You ever been to Chiraq bro? If you're white and you can cook something more than toast and eggs you're automatically qualified to work at Alinea
I worked at a Mcdonald's kitchen and it was enjoyable. I don't know what these people are talking about.
My boss tries to shame me for taking legal breaks. "Hey that's illegal"
>Yeah I know don't like it? Quit
>Take breaks anyway
Frick these fricks exploiting people. Things don't change because people eat shit. 'bbut that's how it's always done around here'
Americans, and specially white people, don't work in kitchens anymore unless it's in bumfrick Wyoming or some shit. The vast majority are illegal immigrants.
I worked in a kitchen in bumfrick Wyoming. Yellowstone tourists are the fricking worst. We don’t give a shit how you do it where you come from, stay there.
>We don’t give a shit how you do it where you come from
but you are willing to take their money instead of just being a small town restaurant.customer is always right, you chose to serve tourists.
Incorrect, everyone at my restaurant is American aside from the dishwashers.
Is hot, repetitive and sometimes stressful because you have to work with morons. It's also full of people who take it way too seriously.
Kitchen is hard work, tbch. Restaurants are a very, very competitive business. Which leads to expectations that everyone involved is going to work their ass off.
Lunch or dinner rushes are the only stressful part of any restaurant and they last for like 2 hours at most. Most people would call a job that only involves 2 hours of stress an easy job. Get a clue.
My job started making takeout food to freeze during slow periods. Plus we now do skip the dishes and Uber. It's like three times the job precovid. Squeezing more work out of everyone. It's hell. There is no slow down and clean any more just work work work.
>it's only insanely busy and fast-paced for four hours a day, bro
Yeah, and the clean up and prep that surrounds those rushes too. It's a tough job. I'm not saying it's harder than coal mining or anything, BUT if you are a lazy frick you won't make it in any serious kitchen.
>Genre: Comedy
Did this get mislabeled? What am I meant to be laughing at? How is this not a drama?
that just means that it's 25 not 50 minutes.
It's also kind of in the same genre/style as shows like Atlanta and Ramy which are funny.
>What happens to UC, is tragedy
>What happens to WC is comedy
It has been like this since Molière and Corneille.
The day to day tasks probably are simple but the crunch rush and bullshit you deal with is unbelievable I'm so glad I got a degree
Try working rushes and get back to me. It's mentally taxing as frick if you actually try.
When you've never had to work in your entire life, waiting tables & cooking food seem like hard work
Serving is easily 100x more difficult and actually requires real skills
>remembering which table ordered which food
>walking the food to the table
>difficult
>get tipped for this
my baitsense is tingling but in case it's not, you're a fricking moron
They make the ones at my work do dishes and a bunch of other shit. Everyone quits.
>have 8 different tables with 3-4 people ordering minimum
>constantly getting drinks while putting in orders and running around 24/7
>have to handle money and do basic calculations which is already leagues beyond the average link cooks abilities
>have to be friendly and sociable compared to the literal convicts and drug addicts making the food
>do all this just for the cooks to frick up the order and send it out anyways because they know the customer probably wont complain while they sexually harrass the females
ive worked both, youre not fooling anybody unless youre the kitchen manager which is a literal moron wrangler and the only person worth anything and could probably run the kitchen by himself
serving is braindead, a literal monkey could do it that's why you get 2.13 an hour for it.
somebody in BOH is going to have to make sure all those 8 tables get their food fast and all at the same time. servers at real restaurants don't even run meals. they're literal cromagnons at every restaurant i've worked at except for the one dude who has been there for years and carries the foh single handedly
>anon I've had a hard day my last table was mean to me can you help me fold silverware the kitchen's been closed for 15 minutes you're not doing anything hahaha
clearly it's hard for him because he has to interact with non-whites on a daily basis.
One of my first jobs as a teen was a dish washer at a banquet hall. Probably the worst job i ever had. I did my best to stay ahead of the huge rush near the end as everyone finished their dinners. There were still dishes to be done because of the cooking happening. Always had to scrub hard on the cookware and there was always some scattered throughout. Being 15 at the time, the best part of the job was a huge pitcher of sweet iced tea during downtime. Gets incredibly steamy, humid, hot as you are running dishes through a commercial dishwasher for hours straight. I worked with some like 30 year old dude which made him seem ancient to me. Didn’t learn much about him as I wasn’t a conversationist and was shy anway.
After a couple banquets the owner tells me to start bringing nice pants and a button down long sleeve shirt. This homie wants me to serve water and bus tables out in the hall in-between washing the early cookware/dishes. I did that once and then I quit. Frick that israelite.
Kek two jobs for the price of one. Smart owner. My owner bought a robot server for $5 an hour and replaced a server for it and thinks he is saving money.
what a cool thread some of yall are alright
gay
I don't belong in the kitchen I belong in the spotlight
All of these fricking kitchen stories are making me have anxiety, anons. I seriously was considering going back after being out 5+ years but now I’m remembering how much I fricking hated it.
Should I watch it or not ?
That depends. Do you wanna watch a bunch of non whites argue about nothing in a tiny space for 5 and a half hours?
I suspect a majority of issues are created by the tight working space and woman, worked with degenerates at factory jobs they are hot, dangerous and fast paced and never had these issues, since no woman and everyone isnt in each others face.
It's actually fun working under high pressure and at a fast pace, if you've got the right personality for it and around like-minded people. If not, it's the worst fricking thing in the world.
Chefs are the most egotistical people you can meet on this planet. Its not like their special or anything either, if i had spent the same amount of time making those meals as you i'd be just as good if not better.
Have you ever seen a chef make good money? Working their ass off while the owner sits back and buys $100,000 cars and keks at you for being a good wagie. You won't have to worry about retirement because you'll die of heart failure at the ripe age of 52.
Depends on what's your definition of good? Once you become Sous Chef or Head Chef status it will vary depending on the type of restaurant you work for. Whenever I was head chef(up until recently), I was making 60k. I've known head chefs who were making 90k pre-covid. Either way, servers make the most money on staff by far while actually doing the least.
On a real note if my druggy brother racks up 300k in debt and fricking kills himself and the dealer comes and asks me for the money im telling that butthole to kick rocks. Why was this guy like "300k? ok cool, i'll get you the money"
>kick rocks
trannies say this
Protip; never date anyone who works in a restaurant. The entire staff is always fricking each other.
Tfw not hot or social enough to get into the sloppy restaurant fricking
Where are all these coked up prostitutes?
You just gotta be a good time, man. Go to bars with these wenches after work, do drugs with 'em, you'll get laid. If you're a good time, you'll have a good time with them. Get your shift drinks in ya and start socializing, that's the only way.
not worth it
If you don't own the place it sucks.
You smell like pure shit at the end of the day.
Any staff that isn't in the kitchen is either a c**t or lazy. Usually both.
Special orders slow everything down.
If it's independently owned you'll have a day where they can't pay you on time and if you're dumb you won't quit.
Of course Cinemaphile works at restaurants haha fricking losers
I worked in kitchens for 15 years, starting in the dish pit and working my way all the way up to chef, and it was hand-down the most thankless, difficult vocation I ever did. I feel grateful every fricking day that I managed to escape that godforsaken industry.
Only way to make it bearable is have workers have a stake in ownership.
Workers make money = better workers. Good like finding any boss that would allow this to happen.
For sure. Sadly, the entire hierarchy of restaurants is fricked. And owners are usually people with zero culinary experience who romanticize owning their own place, or front of the house people who are clueless about the back of the house and think of it as an afterthought.
I got into doing high level security for events like concerts and professional team sports.
Out of curiosity, what industry/job did you get into? I am also thankful I got out of it. I got into low-level office work, starting with A/R, then went to becoming a Pricing Analyst at a distribution company, then went to customer service. Fricking hate customer service, but it pays.
It's a pretty common job for people to have. It sounds like a lot of people ITT got other work at some point, though. I've worked quite a few jobs that have taught me skills for life, and cooking has been the most useful. I can make fricking French Toast that sells for $70 a plate, can you?
You best be giving me a blowjob for that seventy dollar toast bro
Absolutely not, and you'll be fricking lucky if I put any effort into fanning out the delicately sliced strawberries I'm using as a garnish.
>He's one of those guys that slices up fruit for garnish and draws with his sauce
Oh no no no
>He doesn't understand the "artistry" is why it costs so much
I'm sorry anon, you're only fit for making 60 gallons of hollandaise sauce at a time. We'll only need you to work Sunday mornings and banquets.
Its food bro not a fricking picasso. Take it easy.
Furthermore, when I drizzle the orange zested honey sauce on your plate, I will do it with disdain. And you WILL taste the disdain. I hope it drowns out the suffering, which is the most delicious part of any meal.
>I can make fricking French Toast that sells for $70 a plate, can you?
I can design and build electrical infrastructure and industrial equipment, my skills will still be relevant if there's no one moronic enough to spend $70 on breakfast.
Have fun with this recession lmao.
u good homie?
anime Black person
I got out of cooking 9 years ago, so I've been doing pretty well. And there will always be people moronic enough to spend $900 on breakfast. $70 is for that one dish. Good for you that you do have some skills, most people don't. If SHTF, people will still need cooks and I'm a damned good one, so I can always fall back on that. No matter what happens in any industry, I can go into most restaurants in the US and get work the same day I apply.
Old cooks either A) never made it into a decent cooking gig, like full-time prep B) can't get other work C) die REALLY early
You made a smart decision. The way the industry is, it's not fit work for anyone. Some people love it, and they are lunatics.
Good for you, brother. Frick cooking for ungrateful, nitpicky c**ts. You in Colorado?
Not him, but you've obviously never had a high pressure job where stepping away from your station means you don't work that station anymore. It means you don't get those hours anymore, and you won't get paid as much as someone who does. You've never had the kind of job he's talking about and there's nothing wrong with that. You've had it easy, he had it hard.
People who have never had their only options be homelessness or brutal servitude, have a lot to say about what is and isn't acceptable. As a former roommate used to say to me when times got tough, "Well, we can always rob Black folk." He didn't mean actual Black folk, because they have no money, but the sentiment was that dishonest work was better than no work.
Absolutely the truth of it. Step away, things will be worse when you come back. You're not taking a break, you're fricking yourself. You learn how to smoke a cigarette in 30 seconds.
Not him, but you've obviously never had a high pressure job where stepping away from your station means you don't work that station anymore. It means you don't get those hours anymore, and you won't get paid as much as someone who does. You've never had the kind of job he's talking about and there's nothing wrong with that. You've had it easy, he had it hard.
That's fine and all but if that job exists it should not. Workers getting sick, fricking up their bladders etc? That's sick man. I'd hope that industry rots and burns. We're not China. It's well known the industry exploits gullible fricks for their passion. They can keep churning out workers and replacing until they can't find anyone anymore. Good riddance.
I agree with you completely. I'm not saying it's right at all, but different jobs require different things of the people who perform them. The restaurants I have worked at would have fired you the first time you said no. The restaurant industry is the only one I've worked at where people thought their work was an artisanal craft and was worth sacrificing their lives or health for. Then you have normal guys like me, who just like to cook and want to pay bills, who have to work at the same level as these lunatics who will burn out or OD in 2-10 years. There's an endless stream of them. I got paid to learn a skill, the foodie gays literally pay to go to school for this shit, then they work the same job I did for the same pay. I was a better cook than most of them.
A startling number of women frick total buttholes, and I don't mean that in the same way people who are bitter about it say that. It benefitted me, because I am also cruel and petty. Being in the right city, like New Orleans, and working at a big restaurant as a cook, if you come off as the right kind of charming, brazen, butthole, you will be drowning in pussy. A "charming" Southern accent helps also. Not the normal kind, a charming one. If vegana is what you need in your life, move to a city renowned for its food, cook at a fancy restaurant, and then spend time at bars talking about yourself. You'll be swimming in disgusting pussy from all over the nation. I have many regrets, but also funny stories.
Thread theme: https://www.youtube.com/watch?v=mtFOXxRkcR8
>You'll be swimming in disgusting pussy from all over the nation
How disgusting are we talking about here?
>You in Colorado?
no, a different continent.
not who you're replying to but i escaped after ten years and am at university for chemistry and agriculture. currently working in the cannabis industry doing extraction stuff. kind of fell into it, but it's in my wheelhouse as a plant scientist.
every single job i've ever done since quitting has been the easiest thing in the world, and employers immediately recognise my work ethic. my jaw dropped the other day when some moron at work told the boss he didn't want to do something the boss asked him to do, totally minor, because he didn't feel like it. unbelievable what people get away with in other industries.
turned out later the boss pulled him aside and had a talk to him about his attitude but christ.
>every single job i've ever done since quitting has been the easiest thing in the world, and employers immediately recognise my work ethic
So much this.
That guy sounds based as frick. You need to lose your servant attitude. Bosses work for us and are lucky to have us. They can complain about lack of workers if they still try the power play bullshit.
you seem to be projecting a lot onto my post. i'm doing quite well for myself lol.
Siding with your boss because you are shit at your old job is silly. "ANON WOULD HAVE NEVER GOTTEN AWAY WITH HIS AITTUDE ANDNISUBORDIENCE AT A KITCHEN JOB!"
Dude obviously has skills. If he doesn't they can replace him.
you're creating a dichotomy which isn't there, anon. seems like you're experiencing brainrot. i wasn't siding with my boss by being surprised at a coworker refusing to change his methods.
everyone is replaceable, anon. we're growing plants, not doing brain surgery.
Sorry bro but if an employee doesn't want to do something they can just not do it. Sorry if that makes your jaw drop you slack jawed moron.
What do you do for a living?
Fed file clerk
kys
kek, so you don't actually do anything
He is just another moron on Cinemaphile pretending that his laziness is philosophical. That attitude is why nothing ever gets done.
Bruh people here are literally willing to drop dead to appease their owners. How does that make any sense? Stick up for yourself for christsakes.
t. Lives at home.
yeah sure there are people specifically in the restaurant industry that seem to enjoy being abused but the proper reaction to that isn't to just do the crossed-arms every time you get asked to perform basic job function (which is what it sounded like his new boss was asking for). It seems a lot like you're taking out your frustrations about society on some dipshit in middle management and then hilariously trying to paint him as the petty tyrant who is on a power trip.
what kind of cuck thinking is? this is how we ended up with so many butt kissers and yes men. holy frick.
i suppose i understand whatever sentiment this is if it was an office job where you're just dicking around wasting time, but in a workplace where you're working towards actual tangible goals which are shaped by your work processes you have to be open to trying things. agriculture isn't as simple as input -> output. it used to be but modern agricultural methods are changing and if you're not open to them i can assure you that there are plenty of young, intelligent people interested in new grow methods that will happily take that guys place.
>I can make fricking French Toast that sells for $70 a plate, can you?
that sounds like the most useless skill in human history so i hope that was sarcasm
one time at the deli i used to work at i arrived for the afternoon/evening shift and discovered that whoever had opened was putting descaler into the dishwasher instead of soap. i quit a couple weeks later, always wonder if anyone got sick from it.
the problem with restaurant culture is people think being a c**t is cool
It is though. If it wasn't why would people keep coming to this website?
Working with dumb people turns you into a c**t by force of necessity. Ask someone nicely, would you please go and do this thing for me, people are waiting. Nothing happens, nobody takes you seriously. You yell, THIS FRICKING THING, DO IT! NOW! and shit finally starts to happen. There's just no helping it.
The trick is learning to project your voice and authority, even if you don't have it. It doesn't always work because some people are just like that. When I was a line cook, everything I needed I shouted at max volume, max urgency, "NECESSITAS MAS BURGESAS POR FAVOR! ANDALE!" "SKILLET! I NEED A SKILLET!" "WHAT DO I HAVE HANGING? I NEED A CALLBACK AFTER I PUT THESE IN THE WINDOW" "YO! JOHN, I NEED AN ALL DAY! WHAT DO I HAVE AND HOW LONG DO I HAVE TIL WE'RE READY ON THOSE FOUR FISH?" All caps all day, they could hear me down the block.
I got told to tone it down because I was scaring the servers. I have to call them over to sling food all the time. Not allowed to 'shout' at them in an open kitchen and when I talk normally they don't hear lol.
That's shitty. Expediting is legitimately fun. You're yelling at people constantly, not in anger but necessity, controlling everything, and you don't even have to work that hard, just pay attention. Servers are such pussies. You can still project your voice without yelling, but it's not as fun. I've been asked to tone it down a few times, but it's not my fault they built a shit kitchen where the customers can hear. Those homosexuals must have heard some wild shit coming out of my mouth.
>Those homosexuals must have heard some wild shit coming out of my mouth.
The problem with that is, they're unlikely to come back
Yeah, which is why you do tone it down when it's an issue. Adapt and survive.
haha have a nice day wagie homosexuals
You guys ever see male on male sexual harassment? Apparently some dude got canned for grabbing ass and asking if people were gay. Labor board said not our problem kek.
pretty much every day no ever got in trouble let alone fired for it
>male on male sexual harassment
the line at most restaurants make locker rooms look a safe space
For me it's picrel
Based. Did you know there's a photo at the end of the credits? I saw it on IMDB and checked and there really is. That movie was too good.
Indeed, I loved Graham's scouse accent, who I believe btw to be one of the best actors in the film industry currently
>I loved Graham's scouse accent, who I believe btw to be one of the best actors in the film industry currently
I didn't know he was a good actor but after seeing The North Water and then Boiling Point, you're probably right. He was always a side character in the past and it's good that he's getting lead roles.
>He was always a side character in the past and it's good that he's getting lead roles.
He really shines as a "quirky" side character (eg in the series taboo) because he can do different british accents with ease. If you want to watch him shine you should watch 'This is England'
Just saw its already posted, glad stephen graham is getting some love
Does anyone have a magnet for the show? Can't find anything personally
>Height: 5'6.5
OH NO NO NO NO
>.5
lmao thats a new one
lol @ all these normalgay boomers coming onto Cinemaphile of all places to blog about their life
kek ikr, pretty fricking pathetic
>op saying being line cook not hard
>ppl respond explaining wut it's like
at least they have lives anon, go back to cooming to dicky if u hate it so much. some yung anon wannabe cook could see these tales and think hey mayb not for me. old mens wisdom bronze age mans wisdom. shoo shoo envious cretin
Never worked in a restaurant but is really interesting to read all this post about work experience and shit. Go back to jacking off to anime or spam /misc/ threads, who cares
The fact that other people have had interesting experiences to talk about with people makes him feel small for his boring remote nerd job. I-I make more money, I'm an educated gentleman.. he quietly sobs in his empty luxury apartment surrounded by many previous doordashed meals.
the sneed
>An American doesn't understand the difference between working at a good resturant and working at some shitty franchise chain restaurant
it looks like a fricking nightmare to me. would rather work in a warehouse.
At least cooks create some delicious, interesting things. Warehouse workers are just soulless robots
Because working in a kitchen is probably the only job wannabe actors/directors/writers have before "making it big in hollywood" so they portray it as the worst job possible since they have nothing else to compare it to
Yeah it's like back in the days of classic rock and once a band blew up a bit suddenly all the songs where about leaving on tour, being on tour, groupies on tour. They didn't have anymore basic b***h experiences anymore, only the rock band on tour.
It will never cease to amaze me how much animosity upper middle class kids have for the working class. Pure unadulterated seething white hot hatred. I don't think I will ever fully understand why.
they want to criticize our lives but they’re hypocrites to do so
As part of another class entirely, the UMC sees the WC as a blight, children they have to watch and manage constantly. The dregs of the service industry are especially egregious. There's a fundamental difference in worldview (and innate ability) that keeps the two separate, they aren't the same kind of people on any level. The misunderstandings over these differences are quite petty but neither side is ultimately wrong.
Usually, there's a long series of questions about "why not just...?" that expose both a total blindness to the circumstances of living but also a base ignorance on the part of the WC as to why so many of them are, quite frankly, fricking scum. Even the better ones perpetuate it. This is all of course a chiasm that can be read both ways.
t. academic
>Academic comes to the conclusion that academics are above everyone else.
Every single time.
Nah we have our own petty bickering and class divides. Towns and Gowns is a real thing. The difference is that the financial circumstances of one's upbringing has little bearing on academic performance and the surrounding social milieu. You get a very clear view of those issues because little of it applies, only your status markers as an intellectual "elite" and the temperament to get the work done are judged for the most part. The surrounding sphere of making it possible is where you see that it is the ingenious from any strata who thrive, and those are few.
>Towns and Gowns
damn… i always thought it was just a myth…
I hate academia so much bros
The most insane parts of wokism basically comes from the seething hatred middle to upper class people have for peasants and their unending desire to punish and humiliate them. I'm still convinced this was the main reason they foamed at mouth at trump, he's spiritually lower class despite being rich and he was beloved by the working class.
>this was the main reason they foamed at mouth at trump, he's spiritually lower class
This is the conclusion I've reached as well. They saw his supporters as unwashed peasant upstarts who dared to question the will of the nobility.
Tbh I'm an elitist and pro nobility it's just that we deserve better and less weird elites.
These have no mandate from heaven.
you haven’t proven to be deserving of anything objectively
Culture is downstream of power, you'd have better peasants if you had better elites. Ya know elites that don't regularly release violent criminals and instead just culled them.
>t. academic
literally about to start signing all my shit posts with this you moron
What doesn't make sense is when you mention working class are scum, you should mean the criminal class and the type to work at McDonalds but no hatred is aimed at them, they hate people with stable incomes and who are law abiding. The father of three who works as an electrician.
i get if u hate ur da u cant stand booms and they tales. sorry anons ur dad was a c**t. love my dad, will listen to him retell same tales 100 times might learn something new every time.
wat
People who work on restaurants have a low libido. That is because all the rush and excitement comes from the food and intense work. True that, check it out
Havent seen this but i did like the stephen graham chef film on netflix (boiling point)
>shot in one continuous take, albeit there might be some stealth cuts here and there
>N'gubu sneaks away to buy drugs and smoke on shift, also sits and watches chelsea match while on shift
>smug health inspector at the start
>qt owner gets screamed and, runs to toilet and phones daddy to cry that noone likes her
>gordon ramsay standin is pretty good as a wanky celeb chef
Theres bits that fall a little like the guy cutting himself which might be a nod to real experiences from the writer but overall like most stuff graham is in, i enjoyed it. Probably no real rewatch value but would recommend watching once.
Jesus christ are all the people posting about working in restaurants are americans? Jesus christ to know that your first option for work is in fast food or some 12 hours shift restaurant is really sad.
yeah israelites run our world we never chose this dipshit
this thread really smells like reddit
Neither you nor any of the other people acting like it isn't hard work have never worked in a kitchen and it shows. It's not like sitting at a desk for 8 hours. It's hard work for very long hours with little in the way of breaks and kitchens can get so very hot.
yes working fast food is harder work than most millionaires work everybody implicitly knows this in 2022
If you are SLOW by nature you won't survive for long, unless you like being screamed at and thrown obects all day.
It is a FAST FAST FAST paced job that require to consume at least one addictive substance on a regular basis.
>If you are SLOW by nature you won't survive for long, unless you like being screamed at and thrown obects all day.
Can confirm.
I'm a neet
hard as in difficult, no. Its pretty straightforward if you are humble and take the time to actually learn how to. I always say that anyone normal and sane and another equal partner could replace me and my kitchen partner in less than 1 week. But you'd be amazed how difficult it is to find a normal, apt person, We've spent months testing people to find a working partner.
hard as in painful, it depends on the place, like any other job. Bad shifts, bad relationships with partners or mobbing can make it hell, nice conditions can make it very easy.
Millenials, who are today's creators of movies are usually lazy fricks who worked three months at a place, never learnt shit and think its the place's fault.
why is everyone on this show black?
So why did the brother borrowed 300k just to put it in cans
episode 1 made no sense, why was his kitchen so busy and demanding why was he broke? its a fricking deli, meat potatoes and bread, not fine dining shit.
Also the obvious female black chef who was going to save the restaurant trope made me drop the rest of it
I found it exhausting. Some people take physical labor better than others (not saying they are meant for it, but people are different). Kitchens are hot, physical work, and fast paced.
I saw one of those inside mcdonalds videos on my recommended and I was terrified by how confusing it looked with all the stupid machines. What happened to regular cooking?
if you are in your 20's and still working at Mcdonalds you deserve to be beeped at.
Machines are faster and you can hire morons that only need to know how to press a button