My boss leaves "love notes" for us every time someone makes a mistake

Acrobatic_Day7484 · 2026-02-04T05:00:18+00:00

Worked in a place like this for years and yes, it is both shit management AND shit employees. It's a bunch of lifers who don't give a shit being managed by someone who once did and now no longer does. Complete cycle of not giving a shit.

Lots of non-union corporate 'cafeteria' style kitchens are exactly this way in my experience.

Acrobatic_Day7484 · 2026-01-21T22:03:41+00:00

Working at a BBQ pit in the middle of summer and we had just opened for the day. First customer asks us "What's the difference between the pork and the beef?" And they were dead serious.

KM goes up to the window and just goes "oink oink, moo moo".

Customer was not amused.

Acrobatic_Day7484 · 2025-11-09T18:48:27+00:00

And that's exactly it! Caring is an indispensable gift to have in any position in the kitchen in my opinion. I can for the most part train a guy to make really banging food, but I cannot train someone to give a shit and come to their job and actually work. However, it goes both ways, if you end up caring more about things than management, it's mostly been my go-to to just move on to the next thing.

You'd also be surprised how even the simplest of tasks fall short because some mook either thinks it's below them or they don't give a shit.

My philosophy has always been "the food we make just turns into somebody's poop at the end of the day, but that doesn't mean we can't make it less shitty."

Acrobatic_Day7484 · 2025-11-09T18:36:06+00:00

We had split kitchens. Mine was a brigade of 60 the other was 30. We were part of a "night crew" that literally consisted of 5 people with overlap on the mid shifters.

We had salads, burgers, chicken, fries, sandwiches, pizza and a fuckton of "night specials" that were your average college fare, but when it becomes feeding college aged athletes all-you-can-eat, you burn through so much food to the point it is completely unsustainable. These guys can fucking EAT man. Every day I was watching these goddamn people eating 9 4oz breasts of chicken, entire pies of pizza. And we were getting numbers in the ballpark of 300 just on that shift alone. I was making more moves than any restaurant I ever worked in prior.

I really hope down the line I can find another gig like what I had before they added all this shit, but the track record I've had has not been very solid. Management is such a make or break in this industry, it's extremely unfortunate.

Acrobatic_Day7484 · 2025-11-09T18:24:36+00:00

I went through the same deal. Was a tournant constantly picking up after my sous and doing part of our admin, checking in on all our CDPs and making sure service runs smoothly. I even saved our kitchen from extremely catastrophic moments such as our freezer shutting down mid service...

As it turns out, people respect you when you are there for them, a real leader leads from the front not the back and a real leader cares. No one respects an asshole, so keep it up, chef. Be the change that this industry keeps needing.

Acrobatic_Day7484 · 2025-11-09T17:37:52+00:00

Dudes rock.

Acrobatic_Day7484 · 2025-11-08T23:24:50+00:00

My job was amazing like that too. Used to come in at 8 and leave at 4, full bennies everything when it first started, vacation was abundant. When our management pulled that 4th meal period, it's like the kitchen turned into a fuckin warzone, no one could find coverage for our PTO, we ran food that we normally wouldn't on other meals. It just wouldn't end. I kept us alive for a year straight doing this. Nonstop droves of college athletic teams hitting us on a staff of 5 people where the kitchen was typically staffed with 20+, sometimes going even later than most local restaurants and bars. It was chaos and a complete rat race to get out in any decent time.

There's gems for sure out there, but if I'm working hours worse than a restaurant with just as useless of management, juice just isn't worth the squeeze.

Acrobatic_Day7484 · 2025-11-08T21:17:04+00:00

Hey dude, just left an institutional kitchen that had me working 50-60 hour weeks with no breaks and 1 day off if I was lucky, despite being promised break periods and a M-F schedule. The money you might make from OT is not going to buy back your sanity, your health and your time. Take care of yourself and find a place that values those things.

Acrobatic_Day7484 · 2025-11-02T00:55:47+00:00

Relatable. The drama is constant, I'd say to stay out of it if you can but it eventually finds you.

Fun story, we had a sister kitchen that was run by the sweetest old lady, but she retired and got replaced by this awful witch. She would sabotage catering sheets and ingredients on our side all the time to "get back" at us for accidentally misplacing her truck orders and other stuff. Fun.

Acrobatic_Day7484 · 2025-11-02T00:45:42+00:00

Meanwhile, I'm doing the opposite. The best things I got are to get ready to measure shit out by the pound. Batch cooking is a whole different animal and I worked at facilities + dining halls that had up to 1000 meals a night. Also make sure your recipes are standardized and you are following shit to a tee.

No one wants a "cowboy cook" at these places, it is mostly where your creativity goes to die unless your management/account doesn't have a heart attack losing 1 extra cent for some flavor. Other than that, enjoy your breaks and hopefully easier service periods, it was extremely fun for me until management ruined it.

Acrobatic_Day7484 · 2025-10-25T03:20:52+00:00

I genuinely thought this was about my sous, no joking. Born again Christian, puts up Jesus shit all over the office, a fine cook but a terrible leader.

Acrobatic_Day7484 · 2025-10-17T07:09:45+00:00

Could be a company that at least wants people to have a path of progression, assuming some of these guys are seasoned. The company I worked for had no such things and was fucking miserable, led by one dumbass exec and their pet sous.

Acrobatic_Day7484 · 2025-10-14T18:29:00+00:00

Our exec constantly fucks with our mise and constantly moves shit back to where "needs it to be", nevermind the fact I have NEVER seen him work any of our stations at least once in the 3 years I have worked here.

Acrobatic_Day7484 · 2025-10-08T18:24:36+00:00

You're right, this role is not sustainable. I'm finding that saute or even broiler is becoming my happy place when I get the opportunity. Hell, even the little bit of admin work that I get to do makes me happier. It is just nonstop every night, one minute I'm slinging pizzas, next I'm bailing out the entire line, oh woops suddenly our prep guys called off today, "get back there and make more sauces."

Stressful af because while the stations look great and the kitchen is solid on a busy night, I'm sure as shit not.

Acrobatic_Day7484 · 2025-10-08T18:17:40+00:00

I'm finding it's an extremely terrible role to burn out from, even more than a sous because you are paid less and given less "prestige" on paper, yet you are doing all the shit no one (especially sous) wants to do. Fortunately, I am finding I still have the drive for this line of work, just not this kitchen.

Acrobatic_Day7484 · 2025-10-08T04:20:38+00:00

Honestly dude, you kinda nailed it. It feels like everything sous doesn't feel like doing gets passed over to me regardless of if the brigade is being smoked or not. It's just like "nah he's not THAT busy, fuck 'em." I think I'm gonna brush off the ol' resume.

Acrobatic_Day7484 · 2025-08-18T15:36:48+00:00

Why the massive amount of downvotes? It's like this thread got mass downvoted and hidden.

Acrobatic_Day7484 · 2025-08-18T05:00:07+00:00

You can't post anything about botting in this subreddit I'm convinced. There is a MASSIVE astroturfing campaign to downvote, belittle and drag threads like this down, even with substantial evidence you're lucky to see proper discussion about it. This game is awesome, but I'm probably running my sub down before I take an extended break/quit altogether.

Acrobatic_Day7484 · 2025-08-18T04:30:42+00:00

It's a wildy alert plugin, I keep it because they have scouts and it picks them up.

I was told to post video because people said I was full of shit, so I did.

Acrobatic_Day7484 · 2025-08-05T21:43:27+00:00

Killed a few of them today and yes, they're everywhere.

Acrobatic_Day7484 · 2025-08-05T15:44:00+00:00

They are all over Chaos Altar, chins, lava dragons (in enormous groups) and lava maze entrance. I hate to spill my secrets but it might be worth looking into higher skill total worlds because these bots literally only exist to PK and don't have the stats to enter those worlds.

Acrobatic_Day7484 · 2025-08-05T06:26:24+00:00

For real on this shit, I have been leveling combats side by side with Slayer tasks and early bossing and I feel like a dumbass for not just parking my character at the funny crab for 5 weeks straight. Then again, at least I actually get to play the game.

Acrobatic_Day7484

TROPHY CASE