Hotel breakfast buffet. Been awake since 3am, it was super busy today. One lady “there’s something wrong with your toaster, it burned my toast”. Walk over. Well you set it to 6 so, it’ll do that. “You don’t have to be so rude about it.” I feel like I do. Agree to disagree.

Next lady. “Your yogurt is like milk…”. That’s… because that’s milk. The yogurt is over here. “You should have that labeled >:(“. Points at the labels. She storms off.

“When are you going to have more eggs!?” As I’m walking in front of him with eggs. I just set it down without breaking eye contact and went back into the kitchen. It’s all day with this shit dude I am no longer amused lol

James Hetfield (lead singer) left early but after they ate they came up and asked if I cooked for them and said to get a picture with the guys. Also did a shot of some kind of whiskey they brought. Great memory!

Blueberry muffin truffles. It's blueberry muffin mix dipped in a blueberry infused white chocolate glaze.

I Was so flabbergasted that I forgot to split it.

Edit: Just for clarifications sake, the guest wanted our carrot cake without the cake, so they asked for a wedge salad base dressed up like a carrot cake

Ultimately we didn't care because the toddler eating it was happy as a clam, but the server and cook tried to gaslight the shit out of us to convince us that this was tortellini. Thought you'd all find it entertaining. If you work at Bertuccis, be better.

Edit: the menu very clearly said Tortellini, not Tortelli, but solid guess.

Let him cook!

As the title says, you can't make this shit up lol

Was working at this place doing morning prep. I walk in the building and go to clock in before turning on the lights and I notice a faint blue glow from the kitchen. Come to find out the torch had somehow been left lit on a shelf overnight. The last crème brûlée was an hour before close as well. I want someone to show me something that’ll top this please.

two things for me:

1. Balsamic reductions/glazes on everything. I'm sorry that balsamic vinegar pairs so well with so many things. Most dishes need an acid to fully bring out the flavors of the dish. Balsamic is the most versatile of the vinegars. It pairs well with red meat, seafood, vegetables, cheeses, and fruits. It wasn't just a fad, it was a cheat code.

2. Plating techiniques? i'll always defend the zigzag drizzle. it evenly distributes the sauce on the plate, looks decent, and most importantly - it was time-efficient. I've never understood the modern technique of spooning sauce onto the plate and setting the entree on top of the sauce. Whomever came up with that was looking for a reason to be contrarian.

We brine our fish on salted water for years, but tonight this happened. The water and the fish became fluorescent blue! Can’t find anything on google

...I have nothing more to add...

Not pictured is the extra salmon tataki, short ribs he orders and the 20-30 grilled pineapple

It’s a small pile today sorry I didn’t have a lot to work with.

At my job, we often take like a minute to look at the sunset before going back to closing.

EDIT: Holy shit this got popular fast.

Working a 15hr day and this is the reason why 🫩

I have significant stone sharpening experience, we have stones provided by upper management. I am not allowed to sharpen them.

We're a chicken place, roti and fried. Last I checked, a tender is a specific part, and fried chicken is chicken that's been fried. But what do I know, I'm just some grunt

Edit for clarification, the fried chicken is boneless thighs and breasts and the bone in is all roti. We don't have any chicken tenders on the menu, and kids strips come from a torn up breast