>Get up at 06:30 >Be at work by 08:00 >Start going through the prep list >Shit talk with co-workers, play music on the shitty stereo in the prep area >Morning break usually from 12:00-12:10 >Start prepping for dinner service, restock line after breakfast service is over (13:00) >Usually finish prep+cleaning before 16:00 >Afternoon break/lunch from 16:00-16:30 >Start cooking on whatever station I'm needed at (usually saute or pizza) >Grab a dart and a piss at least once between 17:00-20:00 >Service ends at 21:00, finish final orders, break down and clean my section >If I'm not too tired I'll help out the dishwashers because since I was once one, I know their struggle >Usually leave around 22:00 >Get home, down 100mL of hard liquor and take a shower >Sleep I usually have one day off week. It's alright.
This sounds terrible. Do you get paid by the hour? How much?
Leo Thomas
Yeah thats what my life was like too. Sept no music and i dont speak spanish so it was mostly silent for me
Charles Brown
>4:45 am wake up >shit, shower, shave, eat, laundry until 6:20 >arrive at work 6:35 >change at my locker, grab a coffee, punch in at 6:53 >go upstairs, set up my line by 7:00 >run down dates in the roll top, reach-ins, walk-ins and do the temp log. note under/over par or 'need-it' on all my products. >start time-consuming or multi-day prep projects (quiche, gravlax, etc.) >clean up and begin service set-up by 9:45 (cut and wash lettuce and greens for salads, do expo set-up LTO, thai chilis, cilantro, etc.) >have all the lunch shit ready to rock by 10:30 >mandatory break 10:30-11:00 >11:00 lunch service begins >make salads, quiche, etc. do knife-work in downtime to keep pars up. >begin flipping the roll-top around 1:30-2:00 and do basic clean-up >fill out prep sheet, requisition and waste in clearsky. >buzz off house vinaigrettes, double-check dates, sweep and clear out by 3:25. tell the chef i'm leaving for the day. >go downstairs, punch out at 3:30, change, go home.
Josiah Fisher
>wake up at around 8 >walk in at around 11:45 >Work through prep list until around 3:30 >Make/eat family meal at around 4:15 >Go upstairs and set up my station by 4:45 >Work on the line until 10:30ish >Flip produce, write prep list, put away, and clean station around 11-11:30 >Go home and drink and smoke a bunch
No breaks.
Cameron White
Don't currently work in a kitchen, but I used to work in a nice conference/convention center as a buffet cook. Line cooking sucks, cooking large batches is awesome.
normal day 5:30am - cook shitloads of bacon & sausage for breakfast, cook huge pot of grits. The line would cook the eggs & hashbrowns as needed. Then start work on lunch menu - look in coolers and see what needs to be used up. make all buffet hot items & items for employee cafe & any scheduled conferences.
After lunch chill & help prep for dinner buffet & dinner conferences.
On Sundays I would get stuck out front to cook omelets to order.
get off about 3:30 PM
funny story - one Sunday I'm cooking Omelets and the chef comes out and is standing by me. We are just looking at people going through the chaffing dishes spooning up buffet food. This one lady starts poking at something in a chaffing dish and the Chef & I wonder what she is doing. Chef walks over and he spoons my name tag out of the rice. Haha, might as well have left my drivers license in there. Busted - I know what happened, basically we stir up the rice pilaf in a 100 gallon stainless bowl with a stainless steel paddle. You have to use some effort to work it and my name tag flew off into the food. Didn't matter, chef liked me and you get cut breaks if you are a good dependable worker (if you work for a decent human that is)
Parker Perry
>>wake up at 10:00 >>shower >>at the restaurant by 11:00 >>finish at 15:00 >>restart at 18:00 >>finish between 22:00 and 01:00 >>drink beer and fuck >>repeat
Austin Cox
Thats BS, I had restaurant try that on me- wanting me to leave work between lunch and dinner then come back. I wouldn't do it and they knew it was BS and didn't make an issue. Maybe that kind of schedule is good for you. If you don't like it go somewhere else or call them on it.
Easton Lewis
>wake up hung over around 10 >drink three or four 4 ounce espressos and smoke several cigarettes >prep some shit for dinner >go to work at about noon >get another coffee and smoke again >clock on and erase the prep list and write a new one because it's invariably wrong >start prepping and running the line >get another coffee and smoke again >line >another cigarette >more line >clock out and get drunk on expensive whiskey and cheap beer, more cigarettes >text all my friends and get reminded they they work normal people hours and I have to drink alone >go home and cook dinner >drink and smoke and watch UFO conspiracy shows until 2 am
Joseph Long
My dad was a hotel manager. My mom was a cook. I learned to cook from her and at one point I considered restaurant work but luckily came to my senses. Cooking is much more fun as a hobby.
Christopher Butler
Today I work close, so >get up at 11 >dick around until 1, when I will go in an hour early for my shift meal >digest for an hour, grudingly clock in at 2 >mostly a breakfast and lunch place so dinner is slow and Monday is a slow day anyways >mostly just take care of all the closing cleaning and prep early so I can get out as soon as doors close at 9 even though I am scheduled until 10 >probably fight my coworker who likes to milk the clock the whole time Fuck off, Mike, I have the next two days off and I am not going to slow down so you can get an extra 12 bucks for the extra hour
Justin Flores
We don't open between lunch and dinner. I like it, I live near
Aiden Price
>100 ml of hard liquor What's the point? Do you even get buzzed if you do this every night, or is it more of just a ritual?
Joseph Scott
How is this literal slavery appealing to you fucks?
Joseph Hill
>>probably fight my coworker who likes to milk the clock the whole time Yeah, fuck people like that. I can't stand people with poor work ethics in general.
Anthony Rivera
I love working with food and enjoy honing my skills
Office work seems like slavery to me
Gabriel Walker
My brother explained it to me really well once, but I can't remember what he said. Basically, cooking is the job for edgy fringe people who think they're too cool for college, because if you work hard enough and find the right place you can make mad dosh. I make much more money than any of my college educated friends, but it's because I work as much hours as my body and mind can handle. I also genuinely enjoy my work.
Cooper Lopez
> wait until you get to work with someone who doesn't show up for a few days after he gets each check and you have to cover his work.
Grayson Morgan
We fire people for that type of shit. There's plenty of young idiots who want to do his job. In fact, that's exactly how I got my current job.
Adrian Sanders
Bump
Parker Collins
nigger get help
Tyler Clark
kill yourself
Christian Bell
damn, how much are they paying you user? That's a hard day
Connor Rogers
>14 hours of work per day >don't get a break from work until noon, which is called a "morning break" and only lasts 10 minutes >needing to be drugged at night to get to sleep That sounds like hell.
>waking up before 5am, but getting off work by 3:30 At least this is tolerable.
Why can't non-Americans figure out the 8 hour workday and how to take breaks?
John Garcia
It's not like I can't take more breaks, I just choose not too. Some of my co-workers have a smoke break every couple hours.
16 Canuckbucks an hour
Ritual, it helps me not think about the void that is my life
Daniel Garcia
>100mL of hard liquor How hard?
75ml of pure Alcohol a day will fuck your liver.
Christopher Jackson
I wouldn't call it a kitchen; but Safeway Deli/Sandwich Bar
>Wake up at 4:45. >eat something maybe >have mom drive me to work because truck's clutch went out just ended up selling it. >6a.m. clock in >make breakfast burrito for cool old guy who comes in every day >flip ingredients while hoping nobody comes by wanting breakfast shit >people want breakfast shit >fffffffuuuu >start slicing/portioning out meat for the day >get interrupted by customer >roll two portions >customer appears, change gloves >repeat for the next few hours >skip first break >help other stations because coworker didn't come in/was in the back >have to go to freezer or help one of the women I work with to lift heavy ass box of chicken >wash hands for 50th time >get back to prepping ingredients >customer x50 appear >more coworkers finally come in, go on lunch >come back, high schooler lunch rush right around the corner >run of out chipotle sauce or bacon because fuck you >nonstop customers for next two hours >everything now empty again >try and fill shit while customers want stuff from hot case/salad case at the other end of the department >skip second break >try and prep a few things for the next morning >3p.m. have to clock out or i'll get written up because safeway hates paying overtime
Worst job I ever worked.
Jordan Richardson
>Wake up at 5am, fuck around until leave house at 9:30 >At work by 10:15 >get shit ready for service at 11 >break between 3-4 >service 4-8 >clean down, check dates etc etc >Clock out around 9pm
I'm alone with my own thoughts for like 20+ hours a day. Basically forgotten how to interact with people.
Nicholas Martinez
>How hard? are you retarded?
Owen King
>>How hard? >are you retarded? Why?
Isn't the range 37%vol to 100%vol for hard liquor?
Juan Jones
jesus fuck a lot of early risers.
>wake up 3pm >go to work at 4 >be at work by 430 clock in at 5 >work either sautee or salads. >weeknights slow af, weekends 100-300 covers depending on whats happening >talk shit all the way thru >9pm start drinking first beer >10pm hits a few beers down, flipped ready to gtfo >11pm at restraunts bar or bar across the street >1-2am head home > fap > more beers >5am sleep til next work day.
Elijah Perez
Unless he's union not enough.
Cook is one of the worst jobs in the world.
Colton Jackson
40%, usually Stolichnaya or another vodka
Robert Young
I was a chef once. I think I'd honestly try my luck being a criminal before I'd go back.
Landon Cox
I'm not ashamed to say I wouldn't last in a kitchen.
My family doesn't understand why I don't get a job as a cook.
Christopher Morris
Did you tell them that management is crazy as fuck?
Levi Lopez
>wake up at 8:30 >shower >dick around online till 9:15 >get to work around 9:30 >start sweeping and mopping front of the house by the bar >10:30 start cleaning the bathrooms with Mexican co worker who likes to sing >go downstairs and start cleaning dry storage and the walk in >11:45 head upstairs to help with the lunch rush >2:00 lunch had died down for the most part, start cleaning the pots and pans used to prep for dinner >3:30 break so I head to the bar and down 2 20% beers before I have to head back >4:15 send co worker on his break and wash the little amount of dishes we get >5:30 co worker get back at the start of dinner rush >Polish silver and tray up bread on top of catching dishes >Dinner dies out around 9:00 and start cleaning back of the house >kitchen closes at 11:00 >clock out at 11:30
Such is life as a Dishbitch. I ended uo talking to the chef a few days ago about training on salad and fryer because a few people recently got fired. I hope I can get out of the dish tank, it truly is hell. Also does anyone else work with Mexicans, and do they blast shitty mariachi when closing?
Liam Hernandez
I might get a bit in your case. Do you have to drink that much?
40ml of pure Alcohol a day
2.25426818 standard drinks worth of liquor a day (1.5fl.oz) 15.7798773 std drinks / a week Limits for men follow.
>Moderate alcohol consumption: >... moderate drinking is up to 2 drinks per day for men. !
>Low Risk for Developing an Alcohol Use Disorder (AUD): >As defined by NIAAA, for men, it is defined as no more than 4 drinks on any single day and no more than 14 drinks per week. NIAAA research shows that only about 2 in 100 people who drink within these limits have an AUD. Even within these limits, you can have problems if you drink too quickly or have other health issues. !
Certain people should avoid alcohol completely, including those who: * Have a medical condition that alcohol can aggravate ? !
>Excessive alcohol consumption—which includes binge drinking (5 or more drinks for men within about 2 hours); heavy drinking (15 or more drinks a week for men); has no benefits.
Elijah Thompson
>>As defined by NIAAA, for men, it is defined as no more than 4 drinks on any single day and no more than 14 drinks per week. NIAAA research shows that only about 2 in 100 people who drink within these limits have an AUD. >people who don't drink that much tend not to abuse alcohol you don't say
Nolan Hughes
>Alcohol Use Disorder Basically: "I can stop anytime."
This is just an indication that something could be affoot. Basically a strong correlation spelled out.
If you use this limit you only get 2% False Negatives in a quick pre-screening via paper questionaire (or asking the person).
Aiden Ramirez
What makes you think I care about my health? I'm already a walking skeleton.
Easton Baker
It's not like you can't make your own decisions.
But that does not prevent me from asking.
Adrian Reed
>asically: "I can stop anytime."
But what if you actually can?
A good friend of mine was knocking back 6-8 drinks a night, and was constantly saying "I can quit any time". His wife called him out on it, and he really did quit that very day. To prove his point he stayed 100% sober for a whole year.
Daniel Sanchez
>Wake up at 10-12 depending on how much I drank the night before >Smoke a bowl and a cigarette, sometimes drink a coffee >Go out for a drive >Sometimes run errands >Meet up with one of coworkers before work >Smoke a few bowls and most days drink a tall can or 2 before service >Go in at 3 usually with a good buzz being happy >Bullshit with chefs and other cooks for a little while >Start to set up station >Figure out what prep needs to be done with the day >Finish prep with one thing mainly on my mind finish prep before 5 (when service starts) so I can go outside to eat and smoke a cigarette >Eat family meal, bullshit and fuck around outside, usually get high after I eat right in the back >Do service >Get drunk during service because the busser bought us tequila >Bang out, get through the main rush >Make some shit look beautiful as fuck and try to be quick while being immaculately clean at the same time >Usually have a fuck load of fun because im with my family making food beautiful >Shut down station while simultaneously going outside to smoke more bowls >Sit in the back of the restaurant for an hour or 2 getting more fucked up with my coworkers, bullshittin around >Drive 45 min home, wake up and do it again
Christopher Martinez
False Positive I guess. (If this limit was used.)
This is probably defined better.
>If you use this limit you only get 2% False Negatives in a quick pre-screening via paper questionaire (or asking the person). This is the main part.
IFF the have difficulties in stopping or don
Benjamin Foster
>Haha, might as well have left my drivers license in there. Busted
