Why does restaurant-based media always depict a state of constant chaos and misery? Is cooking really that hard? Or are they just trying to make their profession seem more respectable?
 Thalidomide Vintage Ad Shirt $22.14 |
 Nothing Ever Happens Shirt $21.68 |
Thalidomide Vintage Ad Shirt $22.14 |
If you've never worked in a kitchen you literally cannot understand. It's not something that can be explained. You have to experience working in that environment to get it.
civilians really just wouldn't get it
frick off
it's an extremely high stress environment. everything needs to be perfect, and not just perfect but FAST and perfect. you usually have 6-10 entrees cooking at the same time. changes happen frequently when you're in the middle of assembling or plating a dish. you get burned, cut, salt and citrus and peppers in your eyes and wounds. you don't get a break for at least 6 hours of standing over a grill or prep counter or whatever. it's absolutely fricking exhausting then those c**ts taking orders and doing 1/3 the work make 5x more than you in tips
>it's an extremely high stress environment. everything needs to be perfect, and not just perfect but FAST and perfect. you usually have 6-10 entrees cooking at the same time. changes happen frequently when you're in the middle of assembling or plating a dish. you get burned, cut, salt and citrus and peppers in your eyes and wounds. you don't get a break for at least 6 hours of standing over a grill or prep counter or whatever. it's absolutely fricking exhausting then those c**ts taking orders and doing 1/3 the work make 5x more than you in tips
see OP this is what I mean look at these fat lazy apes crying about their low iq job
oh calm down pussy
>not going out with the waitresses and fricking them and getting them to pay for coke
lighweight
you guys really like softdrinks, what's the appeal of drinking coke all the time?
it gives you a buzz, probably the caffeine and sugar, hoo boy
Sounds like you should quit as a cook and be a waiter you fricking moron
Beautiful post that shows all the ways that cooks are up their own ass about how hard their jobs are because they intentionally make them more stressful
>you usually have 6-10 entrees cooking at the same time. changes happen frequently when you're in the middle of assembling or plating a dish.
no the fricking don't unless either A) you're too moronic to read the tickets B) you're too moronic to hire people who can write accurate tickets
>you get burned, cut, salt and citrus and peppers in your eyes and wounds.
all of this happens if you're an absolutely shit chef with Parkinsons, legitimately I would fire a chef if they cut themselves more than two times a month because clearly they're not cut out for it
>you don't get a break for at least 6 hours of standing over a grill or prep counter or whatever.
again this is because your ticket system is clearly fricked combined with the fact you're trying to cut your fingers off every 10 minutes.
You, like 99.9999999% in your profession, are not skilled in any way. The food you make is never perfect like you believe, it's only varying levels of acceptable and people don't like the hassle of sending food back to have you get pissy that they don't want to eat the medium well steak you sent out when they asked for rare.
You've never worked in a kitchen. Shut the frick up.
>calling cooks "chefs"
roleplay poster
Did you play a restaurant management game on your iPhone and come up with this bullshit opinion?
i think a cook fricked his girl hes been seething the entire thread
>it's absolutely fricking exhausting then those c**ts taking orders and doing 1/3 the work make 5x more than you in tips
is this true?
why wouldn't cooks just apply for server jobs thenever?
If you're not a hot girl you're not making the big bucks.
Here's the thing. Front of house has to deal with customers.
Lmao. Probably a pog that did six months at a Wendy's. Try back to back tours in Applebee's and an 18 mother in IHOP before you speak, kid
funny that you mentioned the army, they may be the only ones to rival the "service industry" in moronation and high opinion of themselves
lol stfu homosexual, go and make me an omelett try not to get salt and pepper in your little baby eyes
Why do you take pleasure in someone's shitty situation?
He's a seething homosexual from being BTFO multiple times in this thread already
chop chop less talk more cooking
first day alive?
How can astronauts, soldiers, uranium miners (etc) coherently explained their experiences but cooks can't? I don't get it.
>but cooks can't?
because they want you to sell idea that cooking is somehow harder than other jobs you have listed but in reality even low iq monkey can do it
>in reality even low iq monkey can do it
yeah if you wanna count burger flipping at the local wendys "cooking"
>OHHH NOOO I HAVE TO MAKE SOUP BUUU HUUUUU
Lazy fat bastards
My first job, at 15, was washing dishes at a podunk family restaurant in my home town of 1,500.
I have never worked harder in my life than I did at that job. I went home soaked in grease, detergent, and sweat every night, all for $7.25 an hour.
Food service is so competitive, and so shitty, that people turn it into a religion. And then, in their 30s, at the height of their career (working 70 hour weeks to take home $60,000), they either:
>A. realize they have made a moronic irreversible mistake and start drinking themselves to death
>B. Double down, open a restaurant, and work twice as hard until they literally drop dead
The Menu is a movie about a coping moron in category B
If you're a uranium miner, you can at least look forward to the day you become a lazy foreman or safety inspector and coast into a fat pension. Or you can pivot into other heavy industry or into something less hardcore, like contracting or commercial earth moving.
Food service is just uphill, your entire life, for nothing.
>Food service is so competitive, and so shitty, that people turn it into a religion. And then, in their 30s, at the height of their career (working 70 hour weeks to take home $60,000), they either:
>>A. realize they have made a moronic irreversible mistake and start drinking themselves to death
>>B. Double down, open a restaurant, and work twice as hard until they literally drop dead
theres the secret third option of starting a cooking channel on youtube in the hope of making it big and getting to write glossy coffee table cookbooks
>If you're a uranium miner, you can at least look forward to the day you become a lazy foreman or safety inspector and coast into a fat pension. Or you can pivot into other heavy industry or into something less hardcore, like contracting or commercial earth moving.
>Food service is just uphill, your entire life, for nothing.
Hard disagree, the food industry is one of the biggest industries in existence. There are hundreds of billions of dollars flowing into it every single year.
The difference is "cooks" are workers, but success is about owning the business. That means owning restaurants, retail food brands, food media companies, etc. It works exactly the same way in construction/contracting - the fastest way to be a foreman is to gain the resources to open your own firm. Every industry works that way.
Most people will never have the capital to own their own business or even their own home.
>Just borrow it bro
Suuuure
>>Just borrow it bro
>Suuuure
b-but that's how our whole system works bro. Please don't ridicule or opt out of it
>I have never worked harder in my life than I did at that job
Since finishing school 14 years ago, every job I have had sits in OSHA's top 10 for most dangerous jobs. In my adult life I have exclusively done jobs pretty universally acknowledged as difficult and dangerous, long hours of being in situations where a single mistake could be fatal, and more near-death experiences than I can comfortably count.
Working through college at a restaurant for minimum wage is the hardest job I have ever had.
isn’t the answer obvious, anon? your local drug addict line chef (or the “tortured artist” chef the media portrays) works twice as hard as a pediatric oncologist or underwater welder
I think you are a moronic
Are cooks really this bad at explaining things? They literally "can't" describe it?
they are not very smart, why do you think they're acting like cooking a steak is rocket science, anon? why do you think they have such a need to romanticize and glorify operating a fricking oven?
This. Consider that the reason why cooking was given to woman was because it's such a stupid job that even women cannot frick it up.
that's the cocaine talking
moron
kek
I worked in the kitchen for a few years. The reason why it's always a chaos there is because 90% of stuff is random hobos from street, Black folk and illegals who don't speak language. It's very hard to work when there's only maybe 5 people who know what they are doing, but it's a lot cheaper for the boss. It's a little better in expensive places, but they still suffer from management trying to cut expenses on everything.
hitting the buttons on that microwave in Applebeats was hard huh?
Air Traffic Controller here (en route), who used to work in a kitchen.
Kitchens aren't that difficult to work in, unless you are a drug addict or hungover - which is 90% of your staff. I noticed a shift in the years following Gordon Ramsey being on Fox, which tried to normalize abuse and humiliation. I applied and got selected for Air Traffic Control, and people laughed saying I wouldn't make it. About half the class failed, but now I make around 150k a year working only a little bit of overtime. Being in a kitchen isn't hard or stressful, and the only ones who try to portray it that way are people who peaked and need some reason to believe their shitty job is 'hard' and that they are a breed apart. It's sad.
I have sympathy for people working a stressful job with a mean boss and a bunch of morons. It’s just that most jobs are actually like that, even if you’re an accountant at a desk or something.
cry me a river. dishwashers have it way harder than you guys.
I’ve worked in a few restaurants now a hospital and working in the kitchen is nothing compared to the chaos and stress of a hospital and how messed up they are behind the scenes. The kitchen was more of a job filled with ppl I. There high horse creating artificial stress. Bro your just making pasta
Cooks are the new Comedians
My mother has been the head chef of a local school for a long time. The stories she tells me of what a moronic hellscape it is make me feel like people aren't worth the effort spent in these places.
My older cousin was the sous chef at a theater and his stories always left me speechless. That's why The Bear is so shocking and confusing to the uninitiated. This stuff really happens, and SOOO much more. But if you don't know, you don't know.
You type like a homosexual
>people have figured out how to optimize production lines of cars, weapons, computer chips and even processed food to the smallest autistic details
>cooks can't optimize their time and instead resort to drugs or be rude to everyone in order to cope with their failures
And that's why they're paid peanuts
Like what? Customers do and say moronic shit in every profession.
i can't trust these "people", i bet they're spitting in our food on a daily basis
its a constant high tempo, high stress job with shit pay and shit benefits, and 90 percent of restaurants close in two years because of razor thin margins
ofc there is a lil bit of self aggrandizement from chefs about how bad it is because thats romantic
>a lil bit
>This stuff really happens
>reddit.com
>no other jobs are high stress/high accuracy, you wouldn't get it
lol
>Is cooking really that hard?
Lol no.But all cooks are fat lazy bastards with no brain
no, it's literally all just time management. if you want to see the peak of humor watch Hells Kitchen where you can see moronic Black folk yell at each other about how "they can't burn on the line" like they're the hardest frickers from the hood because they can make acceptable risotto 6 out of 10 times. that show alone has been the biggest source of my absolute disrespect of any and all restaurant employees.
>BUUU HUUUU I HAVE TO DO WANT COSTUMERS ASKED FOR BUU HUUUU LEEE HARDDD JOB
Ok lazy
so is your brain fricked or are you an ESL just guessing at what my post said? at what point in any of that did you think I was defending restaurants in any way?
dont care fattass now go make me some food you lazy dog
I mean yeah. Have you ever met a chef who did well in school or had any academic success whatsoever? Of course you haven’t. They’re idiots.
unless they show the chefs leaving to go to the bathroom every 45 minutes to do lines of blow then it's not a realistic representation of a restaurant
https://www.reddit.com/r/KitchenConfidential/comments/wnjygd/rant_i_loved_the_bear_i_fricking_hate_the_response/
>It was a show I feel was made for us but really took off with people who will never understand us.
>They think it’s all performative. They think it can’t possibly be that intense in real life, because nothing in their lives - literally nothing - is that intense. They’re watchers, audiences, consumers, not doers and makers and producers of things that are inherently transient and necessary yet ephemeral, so they cannot grasp what it is actively do, to make things that are both crucial for survival and also important sensory experiences under tight hygiene and time constraints.
>The show let a lot of people into a world they don't belong to and now desperately wish they were a part of without actually being a part of it.
>It's a Reddit pseud with a thesaurus episode
I hate these ones the most
Lmao, imagine taking pride in slapping togetehr fricking recipes.
They're just factory workers.
They want to be seen as a cool rebel badass like their cucked hero Tony Boringanddead.
Because that's what's entertaining. Cooking itself isn't that hard, it's all the bullshit around it that makes it hard.
>Cooking itself isn't that hard
Cooking in a restaurant kitchen is not just cooking. You are cooking/prepping multiple dishes under extreme time pressure, some dishes with customizations, and other people are relying your work and vice versa to get a specific dish done by a specific time. Not everyone who can cook food can handle that kind of pressure.
>guys you have to READ and then you have to, get this, COOK. It's like, a fricking rush man, when you're in this shit and you're just READIN and COOKIN and it's so fricking stressful you have to do some cocaine just to handle the stress!
the fact so many people are complaining about having to make dishes to order with customization has me confident that most the shitty cooks in this thread are also black which explains why simply reading is considered the most stressful environment.
How much experience have you had cooking/working at a restaurant or managing a restaurant kitchen?
its really hot and busy and you have to be fast and efficient
you only work in a kitchen if you love cooking or are useless at anything else
if you see anyone in the food industry complain about it, remember that they either chose to be there or have no other options, do not give them pity, they will go right back to work the next day and b***h about civilians
I've been a kitchen porter (kitchen b***h) for 9 years, the histrionics depicted in The Bear are, if anything, watering down the reality of mayhem and hatred you will see in a professional kitchen.
saw the head chef lock himself in a delivery van and break down once during christmas lol
IMO it has more to do with personality types in that line of work than the job itself. Chefs and cooks are usually artistic types with limited interpersonal skills and a huge sense of self-importance
>t. washed dishes in a nice restaurant from 16-18 and hated every minute of it
Poles are nightmarish.
>tfw no asa gf
how the frick do you remain as porter for 9 years, you must be insanely low IQ
Why would you want to do anything else? Don't need to manage anyone just do the work and go home
Yeah I really need to know this. Usually you get promoted from KP just for existing. KP for 9 years? It must be genuine moronation, no other possibility.
Civvies won't understand
>sir, you are not a biker
As if bikers are not any less corny
Frick that guy
Yeah working a restaurant sucks. Especially if it's a busy night
Chefs probably have the highest elicit drug users for a normal job. I worked at a premium restaurant as a lowly dish washer for a few month back in college, and everyone was high as a kite, whether its coke or meth. Theres a huge drug culture in the kitchen and I guess that makes them edgy to the average normie.
When I sold cars my finance manager would literally smoked crack in his office. Guy pulled almost a quarter million a year and kept brillo pads in his desk drawer. Lot of guys were on addy and coke but for some reason he preferred crack and just didn't give a frick.
You wouldn't get it
cooks in this thread getting big mad that nobody respects them. I can't wait to go to a restaurant tomorrow, order something annoying, and no matter the the quality I'll complain when it's sent out, and refuse to have any of it sent back so they can't spit in it. I'll then give them an insulting tip with a little message written like "is it really that hard to cook a steak? Do better." before leaving a 1 star yelp review and waiting for some manager to reply so I can call and tell them how rude and unprofessional the staff was so that I get a free meal. I might even take pictures to chronicle it all and post it in another cooking thread tomorrow night so show these pussy cooks how big a joke their profession is.
larp
>wahhhhh you won't do it
I'm even more determined now and am getting it all planned out. There's literally zero risk or reason not to. I can go into any restaurant and be as big a prick as I want as long as I don't start yelling, get physical, or cause any scene and the restaurant staff won't do a fricking thing and everyone in this thread knows it. Literally the only power trip these microwave cooks get is if it's a repeat customer they already know is a prick or if the customer gives them a chance to frick with the food after it's initial serving. I'll go find a spot across town, pay cash, and there will be zero repercussions. Stay mad about it, I get off on fricking over people who take their jobs this seriously.
You ain't gonna do shit and you will not post a thread about it. You're a flaming homosexual pretending to be a tough guy on Cinemaphile lol
>doubles down on his embarrassing larp
I'm sure the entire restaurant industry is on Red Alert status right now
>I might even take pictures to chronicle it all and post it in another cooking thread tomorrow night
You won't because you are a homosexual larper sitting in your mom's basement waiting for your tendie rations
Nobody cares what you do moron
if you don't care then why did you reply? 🙂 btw I don't care that you don't care but I have to make sure to tell you how little I care because how can I possibly not care if you don't know I don't care? Grow the frick up.
Nice post moron
lmao you posted an impotent fantasy revenge scenario and you aren't going to do shit, pathetic c**t
>autist harrasses local chili’s staff
>he did it for (You’s) reports say
you owe me a new pair of sides you homosexual
we're eighty-six on sides tonight
you really rattled them with this one mate
>Get BTFO
>Start samegayging
Does anyone even samegays anymore?
I just enjoyed reading how much hatred he has for the service industry
hahaha have a nice day you stupid Black person
they hated him for he said the truth
Chuckling to myself at the thought of some autist being like "uhh this food sucks" and no one caring afterwards
>all those cookBlack folk absolutely fuming
>I might even take pictures to chronicle it all and post it in another cooking thread tomorrow night
Looking forward to this. I'm sure you'll do it, and you are not just being a lying homosexual right now.
lol.
Never realised how many anons worked in the restaurant industry until this post.
yeah they're riled up for sure.
Yep, they work very very low IQ jobs, they're all cryptogorillionnaires with zero savings, hate "leftists" and "degeneracy" but jerk off to trannies and BLACKED, love capeshit and videogames but will pretend good movies that you love are garbage because their favorite e-celeb didn't review them (yet).
Most live with their parents and/or have never had consensual sex without paying.
These are the people you talk to every day.
>inb4 gigacope
>NOOO DON'T MAKE FUN OF MY AUTISM YOU MUST BE A COOK!
Cope
Ya mad
You have mental illness.
Well done, anon. Professional cuucks malding af.
I picture everyone to be this meme but morbidly obese and more bald with less clear skin.
Working in a kitchen, in and of itself, is not difficult. The difficulty comes from the staff itself, which is typically made up of drug addicts and morons who can't get any other job. The reason it's so stressful is because you have to wrangle said addicts and morons to get anything done on time, and they're too busy fricking each other in the ass and shooting up in the bathroom.
So now that 2023 is over, which thread is better bait:
>crust posting
>civvie posting
civvie posting is funnier, it gets all the moron cooks mad
I dropped out of highschool what other job could I do other than cook pizza for crazy people? (Me included)
get your GED, apply for government assistance, then go to the cheapest real college you can find. build a relationship with your department head and work with your school's employment programs to find an internship.
if you don't want to do that, well, you're mostly fricked. you can't even do data entry without a GED. Maybe you can do janitorial work and slowly pivot out of public schools / contracting companies and into nicer businesses.
I'm on government assistance for being mentally disabled. Hence working part time as a cook.
oh, I almost forgot the REAL answer:
join the military
it will frick your knees and your hearing, but that's the price of getting out of your current hole. You can probably tackle the GED thing with govt programs while you're in there.
Yes, go die for Israel. Good call.
join the chair force and you can sit in a comfy office and bomb for israel instead
can I bomb israel instead?
but that's against health and safety guidelines
>Join the globohomosexual defense for the glory of Israel
If you don't mind being a biden troony brigade b***h then i would definitely sign up for the army. incentives and bonuses are juicy because no one wants to go near such a disgraced institution for a hated administration so successful recruitments are at an all time low. do 3 years peace out and you've got your free college permanent thank you for your cervix discounts VA coverage etc etc.
You really think things will be safe and stable in the next five years?
If you sign up now and get your pick of backlines assignment that means you won't be in the zoomer meatgrinder on the frontlines.
Classes at trade schools are cheap. You can try something cool out like running CNC machines, or welding if you can get the gear for it.
Don't get into debt, modern colleges are awful unless you are really dedicated.
Machinists that have been doing it for 30 years get paid at most 35 an hour, don't kid yourself.
I'm a cook and pretty sure I frick up food often but no one ever complains or gets a refund... Why? Why don't they ask for their money back or new food? I can remake it
They just don't come back
>Don’t want to stay longer
>Don’t want to eat spit and pubes
>Don’t believe you can do better the 2nd time
It is usually just easier to leave and not come back
what's your worst food frick up?
Sometimes I feel my food is off but I'll only complain when it's very undercooked meat or foreign objects in the food. I know you're back there giving your best for a meager wage, I won't make your life any harder because I'm a six figure spreadsheet wagie and I'm basically indirectly stealing from you every single day.
Maybe six months ago I got a Porterhouse med rare at some chain (think Longhorn or Outback) and the thing was literally cold blue rare throughout. No exaggeration completely raw with a tiny sear on each side. It was comical.
I have this intrusive thought stuck in my head that it was made by some chainsmoking guy with sleeve tattoos. He thinks of himself as marco pierre white and tells girls his life is exactly like that tv show the bear.
were you eating alone or with others?
if it was the latter its more likely that the moronic waitresses forgot to add your order to the bill and the cook had to rush your steak so it went out with the rest of your table
I was only with my girlfriend
>hears about how a cook fricked up preparing a steak
>immediately blames the waitress
oh look, a cook incapable of taking accountability, what a shocker
I ordered a steak medium tonight and it came out charred. Is it really so fricking hard to put my steak on the less hot part of the grill for an extra minute?
Yeah the steak bullshit is encouraged among pretentious chef types. Any more than rare and you are “ruining the meat.” It’s the gayest, most Reddit shit in the world. These wankstains act like they bought the cow and fed it personally for years themselves. Just cook it how I want it you pretentious fricking failure.
is there any other profession where the stress is more fabricated? yeah i can wait 30 minutes on a meal just make sure it comes out right. what the frick are chefs' problems?
Usually getting yelled and belittled by an older more powerful/wealthy/bitter guy over stuff that literally does not matter
>i can wait 30 minutes on a meal
most people won't, that's a long time after ordering
Maybe you can but a lot of people will b***h about their food taking too long. Service jobs all suck because people suck. Working a kitchen extra sucks because hungry people extra suck.
i'm a corporate accountant and all the stress is my job is absolutely meaningless and doesn't even effect how much money we make
Found the problem. Chefs want to serve butthole rich people and then get mad when they make their jobs shit.
They are men doing a woman's job, so they have to cope to try and make themselves look badass.
It is a constant state of chaos and misery yes.
I used to work at one and I can confidently say that 99% of restaurants should not exist and they should be replaced with free cooking classes and local grocers. That 1% is shit that is so good that a home cook could not possibly replicate it.
Sup b***h
It's actually a self-made issue of the industry.
They cram as many guests as possible into their restaurants, then act surprised when the kitchen cant keep up with demand.
It's like a little carshop accepting 10 repair jobs at once and then drowns in stress and chaos. Of course it would, but that is something caused by poor organisation and no small part greed.
If the restaurant only served the amount of people it can handle under a regular workload it would not be such a terrible place to work at. Think an easy going 50s Diner for example.
If you wanna serve food for 80 people but your kitchen is scaled to serve 40 no shit you'll have a hell of a time.
Most of the stress is imposed from the top, either by management who understaff or have poorly thought out procedures that are not optimized. Also, the kitchen staff have to work as a team, but if they are poorly managed, don't get along or one or two people are shit, then the whole team get affected and stressed out.
I have a manager/owner that plays everyone against each other. Last time I called him out on lying saying I cussed him out on a phone call going nuts and he started screaming at the top of his lungs so I shut up. Very strange seeing a grown old man have a meltdown.
When things are actually run well, staff is sufficient, and people are actually working together properly instead of being pitted against one another, F&B work can actually be pretty fun.
>seasonal work
>winter positions for dining room very competitive
>usually the desirable jobs like Front of House went to people who held management positions in summertime
>back of house jobs were mostly filled by head chefs/sous chefs from summertime
>front of house ran like a goddamned top all the time because all the servers/server assistants would help each other out constantly, greatly reducing the time it would take to do a task solo, resulting in more available mental/time overhead for everyone, resulting in more tips/money/better service
>basically the "frick you I got mine" attitude didn't exist since the whole team operating at a higher level produced better results for everyone involved
>back of the house was just run well in general instead of having moronic monkeys fricking shit up/not showing up/etc
There was unironically better money to be made bussing tables than managing entire restaurants because shit just worked so goddamn well.
Also made going back to the summer grind a frustrating nightmare, because you knew it was possible for things to run close to perfectly.
In the "real world" you rarely ever encounter such a high average quality level of workers in F&B, which helps perpetuate its shitty reputation. It's such a goddamn shame. Glad I'm not in that line of work anymore, but I'd drop everything and do it again if I was offered something under similar circumstances as the winter positions I described.
It's time sensitive work involving heat, lots of sharp objects and coordination of 5-10 people.
Problem is my boss wants me to cook and prep at the same time. That's simply not possible. I can't prep the entire restaurant and also cook. No one could. What the frick.
Just broke my three years of NEETDOM with a linecook job, the guy training me is an older dude and went on a rant about woke policys ruining Cinemaphile series, comfy times ahead. Any advice for hitting on cute waitress girls even though i suck at my job?
>Any advice for hitting on cute waitress girls even though i suck at my job?
Say hello. If she smiles and says hi back, you're in.
hell yeah i'm fricking IN
good for you Anon:)
Tawnee Stone was a Dennys waitress before becoming a lightspeed girl
>mfw I have to neatly line up every single shrimp all the way around the circumference of a big wienertail glass
>mfw my boss was mean to me for serving a raw pork chop
>mfw a bubble of oil from the fryer splashed the squishy part between my thumb and index finger
>mfw I had to take wipe an entire fridge shelf with some paper towel
>mfw the waitress in high school doesn’t want to go out with me
Hallo saaaaaaaar, basterd do the doody bloody needful ESL b***h.
Restaurant margins are huge, especially for cheap bullshit like pizza, sandwiches or drinks.
Where does the "muh razor thin margins!" lie come from?
The owners want to make $150000 a year salaries.
>Where does the "muh razor thin margins!" lie come from?
Even though they can sell some items for huge mark up, they still have rent, salaries, utilities, insurance, advertising, taxes, food wastage, etc. to pay. Most restaurants go out of business quickly due to not being able to weather the lean periods.
A combination of fricked real estate prices
Some shops being ran as a option to laundry money
And some owners taking in too much staff, and also the owner wanting to take out too much earnings
End result isn't that the margins are thin, but that you can't hire somebody to do all the work and expect the dividends to be more than middle class.
same place where waiters act like it's such a struggle to survive while making insane amounts of money for the easiest job in the world; they're lying to you so you don't actually investigate it and realize it's all bullshit.
Kitchen Nightmares has put me off from ever eating at restaurants or ordering food again. Never thought restaurant owners and cooks can be so clueless of basic hygiene, food quality, and food storage conditions. Homemade burgers for me thanks, fun to make and way cheaper too.
i worked at a pizza shop and one of the cooks would go outside for smoke breaks and sit on the curb and the towel that he used to clean his hands would lay on our rat traps.
and this was a "high end" pizza place. ignorance really is bliss
Yeah why would you even expect low-paid, highly stressed out food service people to give a rat's ass (pun intended) about the health of clients. I'm pretty sure 90% of restaurant kitchens are hazardous asf
Prolly any job is like that if u have few enough workers
>Is cooking really that hard?
As a job? Yeah. You're on a constant time limit and the whole restaurant depends on how fast and well organized the cooks are with the orders. If the kitchen fails the whole place comes crashing down.
Like any other hobby that can be a job, be it an artist, programmer or even a construction worker.
Cook is just extra stressfull because of the shit pay and poor work conditions + no benefits aside from maybeee some day... if the boss doesn't find out... you get to keep some of the leftovers.
>bossman keeps saying money is missing from the till on days I work
He's trying to frame me isn't he? Sneaky fricker
Maybe. Or maybe another worker is trying to frame you. How much was missing? Most bosses won't let that shit go on too long.
Like $50-100
He keeps bringing it up. I don't handle the till his cashiers do it. I think he's trying to find a way to fire me? He really doesn't need to do he song and dance unless he's trying to humiliate me. Maybe even no money is missing. I'm not a thief. Theft makes no sense.
He sounds a bit unhinged. Maybe he's afraid of firing the actual cashiers who might be responsible for some reason. No idea, good luck.
It's actually the boss's girlfriend that he hired to work alongside you and flirt with you while stealing money for the both of them, while also framing you for the theft.
if you can do your job high on meth every day without getting fired it is not a difficult job
They're working at fine dining restaurants that charges top dollars for their food.
>Is cooking really that hard?
No. Cooking is the funnest and easiest part of the job, the tedious work is prep and cleanup and that is most of the job you don't see in media.
The stressful part of a restaurant is people management and organisation, I worked as both a chef was promoted to RM. I worked in great and awful restaurants, in the bad ones I was always stressing over the roster because the owner was stingy and the staff he hired were lazy.
The tempo in some kitchens can be insane and this makes or breaks people, I loved when things got hectic because I thrived in that environment. Only very incompetent, inexperienced chefs have panic attacks like in The Bear.
The Bear S1 is a fair depiction if you assume that everyone working there is useless and Carmy has external stress, which is what they explain. S2 is a bit silly
>dishie, someone tipped over a five-gallon bucket of fake maple syrup in the walk in freezer. clean it up
>where the frick are the plates? is dishie still cleaning that syrup? it's been twenty seconds
>dishie, it's a slow night, so we made a catapult out of a colander and some asparagus elastic bands. stand still while we try to hit you with forks
>dishie, you're working with Ed tonight. he got out of rapist jail last year. if he tries to grope your penis, just kind of shove him away. he doesn't speak english and he'll disappear an hour before closing because he doesn't like washing the deep fryer. he's the boss' son so be nice to him.
Are you fricking around online? Where are the fricking plates, dishie?
Sorry i'm on smokeo
>B-BUT WE NEED THOSE DISHES NOW!!!
Sorry, Smokeo
>be teen me 20 years ago
>working at pizza hut
>manager is some late 30s woman who doesn't do shit and has nice breasts and ass
>seems to like me enough to give me special privileges
>starts letting me cook a whole large pizza to take home after work
>doesn't write me up when I'm late
>has a weekly 1-on-1 meeting to talk about my career prospects
>brushes my shoulder when I'm topping pizzas and tells me to keep going
>leaves me notes like "you're the cheese that holds this pizza together =)"
>one evening it's just me and her for the last 5 hours
>aftermath of Superbowl Sunday so the place was a horrorshow
>had to close early to do a gigaclean for 2 hours
>she took off her manager shirt and was in a tanktop with her breasts heaving
>30 minutes before the shift ends we're done
>she hugs me and presses her breasts into me
>laughs at my awkwardness
>says she'll be right back and to not leave
>leaves and comes back 1h later all showered and dolled up
Won't say what happened next but we went somewhere else and shit was so fricking cash
Too responsible. The cool guy way would be to frick her doughy messy sweaty pussy right there in the shop raw dog.
and comes back 1h later all showered and dolled up
How do you figure out somebody is "all showered"?
Based India poster who has no idea what personal hygiene looks like
No, I'm saying how can you tell somebody took a shower unless they were dirty as a bum and then they're suddenly squeaky clean? You can put perfume on and "get dolled up" without necessarily taking a shower
Yes
But then again
>different skin tone
>degreased hair
>no cumulative perfume smell
skin tone
Unless you work something very dirty a shower won't make a difference. She was a manager doing nothing, his words
hair
She could've went to a salon and just get her hair washed there
>>no cumulative perfume smell
She could've just changed her clothes
>shower won't make a difference
lmao
>salon
Yes, but then his/her skin won't be different. Same with the perfume smell
>clothes
Clothes only store some of the smell. Which is why going to stuff like cons is a fricking hazard.
How the frick does your skin change color after a simple shower unless you are working harsh conditions. Do you live right next to an active volcano?
>different skin tone
>change color
Holy fricking ESL
What other quality of the skin can you be referring to if not its color/shade/nuance? Do you have a magical detector that tells you when people have taken a shower based on some other quality of the skin?
Wetness
Oil content
Translucency
Subsurface refraction
Adding layers of moisturizer and makeup ON TOP of bare skin, instead of recaking
>how can you tell that
Because when you shower you get the pores doing a lot of wacky shit. Which again affect how the base layer is affected by makeup. You don't get the pore changes when you wet wipe to recake, meaning it looks different
So your explanation is pores doing "wacky shit" and then it "looks different" and you can just tell by that. Gotcha.
autism
I’m struggling to understand how anyone could ever even ask this. Weirdest question I’ve ever seen on Cinemaphile.
>be autist
>be confused that people can spot details they don't care about
then again
>be autist
>be even more confused on what "dolled up" means
>still no explanation
>just call me an autist instead
>pretend you're Sherlock Holmes who can just tell people have taken a shower with your magical observation abilities
>asked how you do it
>it's just different trust me bro I can just tell
Unironically have sex
Still no explanation. You're mad because you're were outed as stupid. Don't worry I accept your concession.
Yes, another win for logic and reason. I accept your concession
it unironically looks hard
I made kung po chicken for myself today and it took like 2 hours. impossible to imagine wagies making like 10 dishes per hour. I kneel.
Most kitchen staff is moronic/high so they fall behind a lot
Chefs are just fricking weird people. The type of weirdo c**t who will refuse to cook your steak properly because he’s so up his own ass that he won’t just do his job. It’s actually unreal how seriously some of them take themselves.
Why can't the corpos delete arrogant talented spergs like they deleted them in every other industry? Or is it that the talented spergs of cooking are particularly nasty?
Chefs are insane and underpaid. They do bizarre shit like working back to back 20 hour shifts. Managers don’t want to deal with the process or firing and recruiting them. When they have one that functions that’s good enough.
>be restaurant manager for 5 years averaging 50-60 hour weeks
>realize everyone in food service is basically a moron, a junkie or both
>moron employees calling out and forcing you to come in on days off to cover shifts if it's something like a store opening/closing
>get basic IT cert
>lie that i have a year of experience on resume
>get hired doing support for a software company 60k/year starting sitting on my ass working normal people 9-5 hours
>always have saturday + sunday off
wouldve probably offed myself if i had to keep working in anything restaurant/food related for the rest of my life
Could a restaurant work if you only ever have 2 tables max, and one chef that focuses on making each meal to perfection?
I like cooking a lot and I'm autisticaly obsessed with making each meal really well, and would be able to do it all day as a job if it wasn't some huge rush having to keep in mind multiple different pans and pots all cooking on the same time like a fricking mobile cooking game.
I'm guessing bureaucracy would ruin all the fun with safety inspectors breathing down your neck and loisense fees and whatnot.
No
most food safety inspectors dont give a frick tbh
There's Michelin star restaurants that sort of do this on a smaller scale but you're paying 500-100 for a 8 course meal
In a fancy restaurant you get line chefs so you can consistently make enough food to serve a entire floor.
So no.
What occasionally happens is that a famed chef downscales. Which means costumers pay out of the wazo to dine there.
If I did a micro restaurant I wouldn't charge more than the cost of the ingredients plus a bit extra to afford renting the location and regularly replacing broken equipment/dishes etc.
Maybe I'll just stick to using it as a way to get chicks, getting money involved sucks the fun out of everything.
You literally have no idea what you are doing and have probably spent less than 2 minutes thinking about what such an endeavor would cost in terms of money, time or resources.
people who work in kitchens are legitimately the lowest of the low -- hirees are almost exclusively drug addicts, ex-convicts, and unskilled highschoolers.
everyone there hates their life and hates their job but none of them have the balls to quit because they're afraid of the real world, so they all develop neuroses and take them out on eachother. kitchens are the bottom of the barrel for rejects of all kinds.
no one in society treats them with any respect because they don't really deserve any. these people think they're like the equivalent of navy seals for working for $20/hr at a small town restaurant, so anyone with a brain automatically realizes how delusional they are.
the work is low-skill enough that any moronic ape can do it, but stressful enough that low-skill moronic apes regularly have their psyches shattered and their brains broken. simple, relatively small mistakes like someone preparing a dish incorrectly become major, earth-shaking events that cause the entire social fabric of the kitchen to instantly evaporate because these morons are constantly on edge and looking for reasons to yell and fight and take out their mental illness on eachother.
anyone who is relatively normal does it for maybe a year or two and gets the frick out as quick as possible, moving on to a real job, but a lot of people don't. they get pulled into the toxic sludge of their little work world, where, essentially, older, 30-40+ year old drug addicts and felons who have no other option of employment brainwash young people into thinking that they're "family" and that being able to operate a kitchen somewhat smoothly is akin to being an actual living superhero. the people who stay are genuinely trauma-bonded with the others and are thus extremely psychologically vulnerable, the type to fall into abusive relationships both inside and outside of work (i have observed this many times).
kitchen workers are wienerroaches, they are absolute scum and they know it.
If you're wondering why being a cook sucks just read the replies in this thread, imagine having to bend over backwards for these fricking morons
i want to see a show like this but with farmers (not clarksons show)
The most drama you'll get is the occasional domestic dispute or land grubbing
no I want to see the mechanic snorting coke and trying to strip down and reassemble a tractor overnight while his wife is causing domestic issues. The farmer having to deal with his heroin addicted son who works with him during harvest while he has to hide the 5 thai prostitutes he invited onto the farm from his wife. Backstabbing brothers. A casual worker who turns into a serial killer
and it has to be set in Yorkshire
Kek the only thing in your post that actually does happen is the backstabbing brothers part. I'm sure mutt television will add the rest in if a show like that gets greenlit
I want tweed suits. Burying a body and then having to kill the new guy who disked him up the next year. Stealing water and poisoning wells. Running a weed patch with a paranoid staff member hiding in it with a shotgun while the local school children take a tour. Arson. Local council meetings and a pint at the pub.
Best I can do is the neighbor's cattle grazing on our protagonists lawn and him having to drive it off with a stick
So the farmers employees kill the cows and have to butcher them with no experience high on meth while the local council inspects the farm and it turns out one of the cows were pregnant so they have to kill the calf before the farmers market opens while the illegal brothel operates in the next shed
Maybe pro chef shit is tough, but isn’t this homie working at a fricking sandwich shop? The scene when it actually showed the customers took me out of everything
working in kitchens has taught me how to be the most vitriolic mad c**t
It's also given me a healthy alcohol and drug problem
Frick you
I have a chef friend. He's genuinely insane.
I honestly blame this cuck for pushing the idea that cooking a meal for the people who actually keep the nation running makes them rockstars and somewhat worthy of admiration. There is nothing glorious about the life of a cook.
He hanged himself, good riddance says I
He was a self absorbed elitist twit
he reminds of Mark Ruffalo for some reason
best job i ever had was in the post room at a school for international students
my entire day was just organising 50 ish parcels, putting them on a spreadsheet and messaging anybody who received one to come and collect it
it took me like an hour, the rest of the day was spent watching youtube videos alone in a room
i fear it may have permanently broken me into going full comfy mode however
>drinking and drug usage is actively encouraged
>cook's mariachi music is soulful as frick
>cooks will offer you the tasty shit they make for themselves
>talk to cute girls all day
>higher chance of fricking said cute girls because most of the staff is women
I kinda miss working in a restaurant sometimes, but then I remember that working with a bunch of barely functioning alcoholics and drug addicts sucks absolute shit
I've worked in kitchens, and if your kitchen is always this chatic and stressful then the people running it are incompetent.
Yeah occasionally you'll get busier than usual and there will be stressful periods but if it's always like that something is wrong and its probably due to the owner or management.
Chef > that other show
its like im living in the movie idiocracy because i know im of average intelligence but everyone around me is either on drugs or has irreparably damaged their brain from drugs so i look like a saint and intellectual titan by comparison. it's not difficult it's just tedious.
because gastronomy is at the absolute bottom of the job market. the people who are stuck doing that bullshit overinflate their value to stave off the depression that inevitably comes with being a fricking loser.
i got offered a job at mcdonalds and they asked me to come in for an hour to see what it was like. drank my free drink, chatted to some monster energy looking girl for a bit, drank my free coffee, got caught using my phone and then it went past the hour mark with no sign of me being allowed to finish so i just walked out as i felt i could no longer trust them
Did you do any work before quitting?
Currently working as a dispense bartender in a restaurant, when we are full I’m usually pumping out for 280+ people on my own, 10-20 dockets at the busiest time
The managers usually speak to the chefs politely because the chefs would tear them a new butthole. But the managers interrupt me and walk behind the line when I’m making drinks all the time
Depending on the servers, it’s usually pretty smooth or chaotic because I have to redo an order or they punched in 12 different wienertails for 3 tables at once.
The chaos happens when non mathematical minds fail to optimise systems and sequence of service. In the episode forks the upscale restaurant isn’t chaotic because everything is optimised perfectly. Chaos happens when disorganised morons run the show
its sort of accurate in that everyone working in a kitchen is poor, pissed off about it and strung out on various drugs constantly
It’s amazing how many people here haven’t even worked an entry level job.
I worked for a few months helping a mate out with his new restaurant. He had one chef able to handle about 60 customers and 20-25 different dishes to maintain.
He was able to do it all timely and neatly with 1-2 pretty average assistants, I was impressed as frick.
He quit after 3 months because my mate was wanting 6 days a week out of him, he was paid well but wanted more time with family, understandable.
My mate in need of a chef unknowingly hired a crackhead to replace him. Crackhead was still a capable chef but he broker down on his first busy night, was able to push him through it and no complaints about the food but the kitchen was absolutely filthy chaos by the end of the night and crackhead quit.
It's a job that requires a certain skillset and capability, there's a lot to manage in a limited amount of time and when you frickup the feedback is immediate. I respect cooks/chefs a lot now.
I'm sure other jobs have difficulties but kitchen work is probably the most common of the difficult ones.
Waiting is a different skillset, dealing with customers is shit but it's just retail that requires you to move fast and take instructions and communicate.
No wonder kitchens hang onto to semi-competent chefs for so long, even if they have problems. Hiring a new chef seems difficult and fraught with problems that can frick your business if he is a frick up
Only morons and failures end up working as cooks. If a work environment consists only of morons and failures, it will naturally become chaotic. It's really that simple.
My friend worked at Applebees for a year and said everyone was on cocaine. Like it was their preshift ritual to all do a line before they got to work.
Why do cooks do so much cocaine.
cooking is some sort of ancient black magic and the most arcane cryptic knowledge to the average millennial and younger.
It's the most moronic job ever, but for young people these chefs might as well be wizards.
ALL YOU FRICKIN CIVILIANS IN THIS FRICKING THREAD ACTING SO HIGH AND MIGHTY WHEN WE LITERALLY FRICKING FEED YOU EVERY DAY, CHEFS LIKE ME ARE FRICKING TESTED IN THE CRUCIBLE OF WAR BACK IN A PIPING HOT KITCHEN DAY IN DAY FRICKING OUT AND YOU FRICKING CIVVIES THINK YOU'RE ABOVE US IN ANY WAY? NO. I AM ABOVE YOU. EVERY POST IN THIS THREAD THAT REPLIES TO ME MUST BEGIN AND END THEIR SENTENCES WITH "CHEF"
"CHEF YES CHEF"
"CHEF I'M SORRY FOR INSULTING YOUR HONORABLE WAYS CHEF"
"CHEF I AM A DUMB CIVVIE WHO NEVER SPENT A DAY, LET ALONE A TOUR OF DUTY, IN A HOT KITCHEN CHEF"
THAT'S MORE FRICKING LIKE IT, NOW I WANT ALL OF YOU QANON SNYDERCUT FRICKING INCELS ABOVE TO APOLOGIZE ONE BY ONE TO YOUR CHEF AND THE OTHER CHEFS IN THIS THREAD, RIGHT FRICKING NOW
WHEN I SAY CIVILIANS YOU SAY CHEF I'M SORRY CHEF
CIVILIANS
I think this is why nobody likes you or respects you
I would like the wheat toast, no butter with a tomato omelet and hash browns on the side please
CHEF IM SORRY CHEF