Those of you who work in kitchens

I work in a bakery and it is constantly 80° in their even though its usually ~60° outside. Shit is brutal, my body is never ready.

Yea, the AC on the line is fucking broken too. Standing in front of 6 eyes for 12 hours a day fucking sucks. I stink when I leave work everyday

It gets pretty hot, yo. My old restaurant was a Japanese place, and I don't know how true this is, but my boss insisted that AC was like taboo in Japanese cooking. Maybe that's just his excuse for the AC not working. It gets 105 here in the summer, and so on a shift I would sweat like a motherfucker (adds some extra salt to the food) and would drink about a gallon of water.

You do get used to it. There's a certain perverse pleasure for many, I think, in suffering in the kitchen. Ending a shift completely caked with dried sweat may be a gross feeling, but it's also one of accomplishment.

Every restaurant Iv'e ever worked in that ever had AC in the kitchen was broken, and that's apparently never a priority for management to spend money fixing.

Yeah, mid shift I usually look like I jumped in a swimming pool and I am crusty when I leave. I like the feeling I get after a successful 28 thousand dollar day.

I work in a bakery kitchen that can get terrible when all of our ovens are on. Sometimes it's the same temperature as outside on hot days.

I work in front of a double french top (if you dont know what that is, kill yourself) with a 5 foot salamander directly above that.

Temp outside has absolutely no relevance.

i.e. my glasses burn the front of my face after a while.

>28 thousand dollar day

Bullshit.

What do you mean bullshit? Its a largely recognized fast casual chain. In season weekends are between 23 and 28, off season 18 to 22. Mothers day we did 33k.

Youre completely full of shit unless you guys are somehow averaging like $25 per person.

No I am not. That is just a high volume store. There are plenty of places that do numbers like that. Just your shitty run of the mill corporate steakhouse.

You're fucking stupid and clearly have never worked in a busy kitchen a day in your life. I worked at a hotel where 400 covers in a day was not uncommon and that's at a fifty dollar average for two courses and a glass of wine.
Hitting 20k gross income is not uncommon in the real world.

Yea what this guy said. It becomes less of a kitchen and more of a shitting assembly line lol. He wouldn't be able to hang.

Yeah man , I haven't worked in kitchens for a few years now because the assembly line wore me down. still a good team can pump out a truly stunning number of meals in a day.
A hundred for lunch and 300 for dinner is like a busy Thursday for a lot of large places

This. It's always hot. When I worked in a kitchen I would sweat, especially during rush. I'd end up sweating in the food. Not much I could do about it

Niggers, I work in a genuine fine dining kitchen where they limit the seating so that every dish can be done perfectly. None of that assembly line bullshit where no one is actually paying attention to any one plate. I cant help that Im above you ape ass low-skill labor motherfuckers. Neither of you could probably handle actual accountability for each plate you send out.

Lol
>reeee

Get a job kiddo

>Fine dining kitchen
In actuality your mom's.

Im completely serious. If youve worked an assembly line because it was such high volume, you were in a low-skill labor position probably flanked by mexicans without a single ounce of accountability. Thats not something to be proud of. Everything that I send out is an item I had to order and prep myself. Mise and Place my friend.

en*

Is that why restaurants are always so damn cold? The A/C isn't balanced for the kitchen so the tables have to be 67F?

And your point? I still work harder and faster than you and you wouldn't be able to hang more than fifteen minutes doing what I do. I have no want to work any haute establishment. Everything in its place indeed numbnuts.

You aren't fooling anyone. Your ignorance of high volume cooking and the mistaken belief that quantity belies quality is proof enough that you aren't a cook let alone one at a high end kitchen. if you do, feel free to prove it. further, I have never seen this sort of misplaced arrogance from people who have actually worked in high end kitchens.

oh wow i cropped that pic like 3 years ago in a /v/ thread

i don't get why everyone on here is complacent with misery

or dick measuring about how hard their job it

make it better instead of suffering

neat!

This is my lunch set up.

meant for

These chickens were brined for 24 hours and then covered in a jerk-spice rub.

and the log I had under it to give it those chickens a kiss of smoke.

But do go on and tell me about the shit-hole assembly line that you were just another cog in.

>further, I have never seen this sort of misplaced arrogance from people who have actually worked in high end kitchens.

Youre the one that was talking shit in the first place. Dont talk shit about being able to "hang" when youve never really had to cook.

Not those anons, but you do realize this kind of dining set up is the extreme minority, even in fine dining set ups? Very few restaurants are going to limit their seating based on the comfort of the kitchen. Furthermore, since you claimed doing 20k in a day was "bullshit" earlier, i'm wondering just how successful this kitchen you're working in actually is?

Is that a mdf cutting board? That's fucking disgusting.
Where I come from rotisserie chickens are not considered high end and your meez looks like shit.

It still stands to reason that you wouldn't be able to handle the volume. I left behind that kind of cooking as I prefer to pump out 3 and 4 thousand dollar hours and let the day sail by. I enjoy the rush and the heat. I don't want "accountability", I just want to work my line shifts and sling food out real quick like. I am happy you are proud of your "high end" kitchen career and I am glad you enjoy it. Different strokes buttercup.

pretty valid points as well...

A. were in the south and are a contemporary southern restaurant.

B a ton of effort is put into some already expensive chickens. That half chicken is a 50 dollar plate.

Youre full retard if you think my mise looks like shit.

Also that board is like 100 dollars on its own. And we have like 30 of them. We use boos blocks as plates?

>I don't want "accountability", I just want to work my line shifts and sling food out real quick like

So go fucking work at mcdonalds. Like every other kitchen-rat beaner that thinks hes proven anything by pumping out shit just to get through the day. Ive worked those high-volume restaurants too, when I was 18 and realized that I didnt want to be a mindless dead-beat. Youre not special because you can move fast.

And again, you talked shit first.

and you are slow and cant stand the heat in a high volume store ;) The point is you cannot do what I do and I have already done what you do currently. Don't get all butthurt about it sweetheart. lol

boos blocks as plates for some things****

are you actually proud of the fact that your restaurant is doing so little business you only need to cook 3 little hens at a time?

You are the one getting defensive and angry because you either don't believe that busy steakhouses and hotels turn over sufficient volume or that you are somehow better because you work at a higher rate place. Your ignorance of professional cooking is painful to read. I merely pointed out your ignorance and frankly your reaction proves your immaturity and insecurity regarding your job.
That I think you couldn't run with the big dogs is kinda irrelevant given your childish reaction.

The implication that what you do is even a little hard is laughable.

That was test day for that recipe. We ate the fuck out of those chickens for family meal.

Sure it was, babbynon.

Keep blindly defending your failing restaurant.

>big dogs

Thats the part that I think you dont understand how inflammatory it is. Like is texas roadhouse or some in-house hilton restaurant "big dogs" to you?

yes, it is way more than a little hard, it can be downright brutal. That's what makes it so fun. I still cant figure out why some people will wait over an hour and a half to eat our mass produced farted out steaks and lobsters. I guess the majority of the general populous really don't have any kind of pallet.

>failing restaurant

Weve been booked solid every weekend since the store opened? Our tiny ass dining room still does 150+ dinner covers on mondays and tuesdays? My 3 hour lunch shift today saw 80?

volume is easy, man.. that's literally step 1 for anybody who is trying to learn to cook. you learn how to deal with getting crushed and figure out how to multitask/work multiple tickets at once while putting out quality albeit easy food.

it takes me 6 hours just to prep my station for a 5 hour service; you'll understand once you progress past flipping burgers and making sandwiches or cooking chicken.

this guy is correct

I wonder, is it healthy to sweat that much? I'd imagine it keeps your metabolism up, having to process that much water.

Lol do you work at red lobster?

Not hard to book solid when you can't serve more than a few people at a time due to the tiny amount you cook.

Your views on restaurant profits are adamant proof that you're not successful.

I already progressed past that and prefer it once again.
Not far off, Outback lol

Kill yourself stupid nigger, we're more successful than you'll ever be in your life.

...

The fact that you think its hard is what tells me that you have no idea what youre talking about. Physically taxing maybe. My job is just as physically taxing plus I have to send out absolute perfection every time. To customers who are made of money and know when its not perfect and will TOTALLY send that shit back if its anything less than what they paid for.

That you think thats a tiny amount certainly considering the effort that goes into everything that gets sent out is proof of how much you dont know. How old are you?

>That you think thats a tiny amount certainly considering the effort that goes into everything that gets sent out is proof of how much you dont know. How old are you?

3 hens is 6 meals at the half you claimed you sell them as.

That's not a lot for a restaurant that does a sufficient amount of business.
Effort put in means nothing when you have nothing to send out.

lol yea fuck that, I am too old and jaded to deal with snobs sending shit back, aint nobody got time for that. Your job is nowhere as physically taxing as mine at all. That kinda gets me off though, I like being moist most of the day.

Did you miss the part where those were test chickens that went to family meal? Or did you just ignore that to fit your own logic?

We cook 20 birds on fridays and saturdays and run it as a special.

and each special is a half bird.

Anyways, nice job there cucks. Im starting to nod from the boy I railed earlier, so Im gonna go and float around my pool and enjoy it. Fuck you all. :)

Nigger, in an hour today I had to get mise for 80 lbs of sausage (which the recipe isnt that complex but needed like 350 grams of picked sage). D-bone and break down the shoulders and get it ground and cased. Do you know how balls to the wall you have to be going to prep at that level?

Picture proof is picture proof.

Sorry your restaurant is failing, little prep cook, but getting butthurt about it online will do nothing to help.

So yes, youre just ignoring that and assuming that 3 birds totally gets us covered for dinner service.
Kay.
>prep cook

Lel. Cooks at real restaurants prep all of their own shit because everything is made from ingredients rather than from opening a can.

Hey, it wasn't me that responded to comments about volume of food made with a picture of three birds, then desperately tried backtracking once someone noticed.

You asked for proof that I worked where I said I worked. I dont have any pictures of volume because my chef would fucking murder me if I rolled out my phone during volume.

Yep, of coooououuurse. Conveniently no proof other than your pathetic lineup there.

>You asked for proof
Nope.

This user doesn't keep track of post numbers and can't follow in context who says what.

Step up bitch nigga, literally nobody is backing you up.

Where do you work mr end all volume chef?

see

I can't get over how gross mdf cutting boards are.
Shit, even plastic is better.

This is one of the most pathetic threads I've ever read. 2 restaurant retards with egos bigger than their guts arguing over the dumbest fucking shit.

Wow.

its fucking hot. I was near the freezer and still HOT

someone as spiteful as you must have a pretty shit life

its always hot. sometimes hotter but always hot.

Try working the deep frying station in the middle of july. I purposely fucked up shit in my apprentice time so id get clean the walk in refrigerators from scratch as punishment.
3 hours cleaning in a cool room is a lot better than frying shit in front of a basin of hot oil.

awful mise en place. naaasty cutting board. What kind of knifes are the ones wiht the black handle? they look proper shit.

That doesn't look that bad, He might work in a small hole in the wall.

t. someone who's never worked a day in their life.

It's not a "dick measuring contest," it's just that a hard day's work makes you feel accomplished. You feel like you really earned your pay.

Cooks have the biggest god damn ego complexes on the planet. They'll argue to the deats that they're the greatest hardest working human beings ever and they are the backbones of society
t. restaurant line cook

Storytime
>Work as saucier in 2008
>Hottest summer of all times
>No AC in the kitchen
>Summer festival and restaurant is double booked in everything
>Crazy busy and measured 46 C in kitchen
>Drink ice drinks throughout shift but not enough
>Stop sweating for some reason
>Kinda dizzy
>Ok put pans away asap
>World turns black

....

>Wake up on floor
>Get ice drink and wet towels from other staff
>Chef is pitbull aggro mode and yelling
>Promply fired

Fucked work contract so I couldn't sue him for it. Luckily the boss have cancer now. Fuck him.

the smell of food typically overpowers it.

It's always hot...

>hard work
>misery
Yeah, nah, I love this shit. When you say make it better, do you mean get a comfy office job where I play with a stapler to cope with the existential angst?

you're the idiot who didn't drink enough water

All the water in the world won't stop you getting a heat stroke when working high tempo for 12 hours in 46 C

Its fucking horrible and i drop sweat over everything.

I wear a moisture wicking head wrap and I wring it out when I can. Not leaning directly over said work station while saturated helps as well.

I got only one problem with your meez bro. The tupperware scoop. Health code violation...

Fuck you, moron, I've done things like that too. Like you know, work. I don't think you'd be saying something like that if you worked a proper day in your life.

>Is that a mdf cutting board?

I doubt it. It's probably hard rubber, which is very common in commercial kitchens and has that same color.

MDF would be fucked the moment it got even the slightest bit wet