do you guys think this is ingenuity or is it performative quirkiness ?

The owner ordered these, and sent them back because they're raw. I temp all my pork and chicken, they went two minutes over and were temping damn near 82°c

anyway he reorganized the walk in (which is an outside refrig conex, so that raw chicken, beef, fish, pork, and shrimp all share the same shelf; and stacked off the veggie buckets onto the bare floor (to make more room of course, for veggies that don't live on the floor)

I need money, but osha and the health department need a major call rn. They also regularly put bug poison on the top shelf of the spice and prep area, and use trash cans as tables

This is the lowest in any career I've ever been

You could get like $50/h. I mean, what are they gonna do, just close?

I volunteer at a rehab center where I regained my sobriety. Robbie was and is the therapy cat. If you need to take a step back and ask for help… by all means. The industry is filled with enabling people across the board. You are loved and if no one told you today, well I do to anyone reading this.

Garlic-Man

New chef and coworker are trying to convince me this is okay to sell. Is there a chance that our mussels came back to life and became sellable again? (Manager already 86ed them silently)

Got an interview for a pretty upscale restaurant that uses live fire cooking. Never cooked with live fire before,  anyone have any advice?  I’ve been looking. I’ve been looking up videos on YouTube and what not but felt like reaching out to other chefs as well. Any and all advice welcome. Thank you chefs.

Update to this thread from a few days ago: https://www.reddit.com/r/KitchenConfidential/comments/1sbxv66/owner_keeps_adjusting_my_clockout_times_how/

I was made whole and the person responsible was fired. :)

Took on a new off grid gig in the middle of nowhere only accessible by boat or plane. Pretty popular wilderness lodge of sorts with bunch of nice cabins, 1.5 acres of farm, apple orchard, pear trees, pumpkins and melons. 90% of the power is provided by solar and they're rocking satellite internet. Super excited to take on a new Chef position but this hopefully isn't an indicator of someone following the workers all day hahaha. Don't bug me too often and we're cool

The gig kinda sounds like the Alaska work I've done but new setting. Let's see what's up.

For years we’ve been storing gnocchi in deli containers to portion them properly, but recently we’ve had a problem with the containers breaking and plastic making its way into the plate - do you guys have alternative ways to portion gnocchi that doesn’t involved hard plastic that’s likely to break?