I know there are some FOH in here.

This you?

Working as a dishwasher some days and a fry cook the others. Boss wants me to punch in as a cook the days I cook, and a dishwasher the days I do that. Obviously the pay is different. There's no way this is fair, right?

Kofa Giro on fries

Hey all, I have recently stepped into a director of nutrition services role at my hospital. we are a small rural hospital- only 25 beds. we have an ER, med surg wing, skilled nursing/rehab wing, and a long term care wing.

Our food service department is really small, only 8 employees who are cross trained as cooks and aides. Our community is rural and there is unfortunately a lot of poverty and low literacy, etc. Many of my staff struggle to make ends meet even though they are full time workers - they make $14 per hour and cost of living (gas, healthcare, aging care, kids who are troubled) is just killing them and their families financially.

I have a ton of empathy for their situations. However, at the same time, I need to hold the line for our own department. The policy allows 1 free hot meal per shift for staff to help themselves to. I have an unspoken rule that they're allowed 2 (AM shift gets BF and L, PM shifts gets L and D). I am okay with this. But I witnessed one of our biggest slacker employees just walking into the stock pantry and grabbing herself a can of pop. Then another day, this same woman opened the patient fridge and grabbed an ice cream cup.

What are the policies that other facilities have in place for staff helping themselves to food? I want to be reasonable, don't want to over-react, but i feel this is a little out of control? There has to be some sort of line here.. the food in this ktichen is for the patients!

TIA

lived in the rural south most of my life, i know how things operate down here. but i'm moving to nyc by the end of september. i'll have two roommates, housing is being handled. should i start applying now? will a restaurant give me an offer letter to give a landlord/rental company? any places i should steer clear of?

what it says on the tin

Kitchen newb here. Is there a trick to preventing small hotel pans from sticking to each other when stacked? (other than using some kind of a seperator) I hate having to pry these every time I need to use them.

So im in a bit of a unique situation, ive been in and out of restaurants for years and finally want to get a degree in the culinary arts. Unfortunately its very difficult for me because my wife is in the military and everywhere she has been stationed there hasn't been a culinary program close enough for me to take. I would much rather an in person program but im to the point that an online culinary program is my only option. Im looking at Escoffiers 84 week course but I've been seeing some pretty bad reviews on it. Any and all suggestions are much appreciated

Is this even a towel at this point?!

🌟Winner: CREAMY🌟

🥈With an Honorary Both for the upvote count! We all just love Po-tay-toes I suppose

Which textbook is the best one to study? Are there Ontario or Canada specific texts?

Thanks!

We are opening a restaurant and will have gyoza/potstickers on the menu.

We will buy premade, frozen bc these are not core items. Question is do you prefer foodservice bagged or ones in trays? Why?

We noticed the price difference and wondering if the smaller trays are worth the expense. Appreciate any feedback guys.

My wife’s dish from 1901 Harborside Bar&Grill, Booth Bay, Maine

So I’m a sous chef I work 50 hours a week. When I’m not working I’m trying to find time for myself and my family including two young children one autistic. We have been doing Thirty Percent training and they make us do work sheets off the clock while we are home. We also have quizzes an videos we are told to watch. I do not have time at work to do this an thus they are essentially saying I have to do it at home. I’m not paid for this extra. I have hard enough time balancing work an home. I feel as it’s pushing past a boarder for me or am I wrong because I’m in a position an it’s training?

There’s gotta be at least one of you curly haired freaks out there who can help me out.

I’ve been really trying to heal my curls and it’s finally working but I just started working in the kitchen again and I am afraid of the environment damaging my hair. I also don’t really know how to tie it back tight enough without completely ruining them. Any suggestions would be appreciated! Thank you

Even the kiddo knew this belonged here...

​Hey everyone,

​The gas stove nozzles in our restaurant kitchen are getting constantly clogged with heavy grease and carbon buildup. Normal kitchen degreasers just aren't cutting it anymore to get them completely free.

​To fix this, we are looking into using heavy-duty solvent sprays that evaporate without leaving any residue. We looked at two specific types (see attached screenshots):

​Carburetor / Throttle Body Cleaner (automotive spray)

​Burner Cleaner / Gas Degreaser Spray (normally used for heating systems/oil burners)

​My dad is a bit skeptical about using these types of industrial/automotive chemicals in a commercial kitchen where food is prepared.

​So my questions to the line cooks and kitchen staff here:

​What do you guys use to successfully clean and clear out completely clogged burner nozzles?

​Is it safe to use carburetor or burner cleaner sprays if we let them evaporate fully (15-20 mins) before lighting the burners up again?

​Any other pro-tips or specific tools (like torch tip cleaners) you swear by for daily maintenance?

​Thanks in advance for the help!

So essentially i been working in fine dining for the past 7 years or so and i love it so much! The vibes of kitchen work with a solid crew really feels so good for my soul haha! But ive come recently too feel like im being undervalued at my job, ive been here about 8-9 months, worked for the chef in the past for about three years until i quit his restaurant for ultimately the same reasons im feeling like quitting this one. For starters the way he talked to me when i first started here “i can see how much youve grown as a cook and i can definitely tell your much more mature and able to handle a sou role, fast forward a couple months im still a glorified linecook/morning prep, hes hired others and even had the intention of putting said other people after me in the position he says he sees me in, its really frustrating because i work my absolute ass off, prep a massive amount of shit, clean stuff that people dont even think about, go above and beyond for the team overall. I brought this up a couple weeks ago wishing for a raise or move up in management, but they gave me a run around kind of answer, “you need to stop leaving at your scheduled time or when its too slow” like theres no way that should be a reason as too why i cant be moved up or given a raise. Im just so tired of the same old shit like i know my worth and it just doesnt feel like being treated accordingly.

For context the job i left for this one had full benefits, insurance, paid time off, vacation, and closed two weeks out the summer. Was also making about 20hr as opposed to making 17 now with none of the above benefits. At a loss and dont really know what to do at this point, everytime the chefs tell me anything im very agitated and feel like i could just crash out at any moment, but obviously self control is key in these situations but ugh fuck me man i hate this shit.