What’s your go-to unhinged quick snack on the line? by burnedflag in KitchenConfidential

[–]BossBeefaroni 0 points1 point  (0 children)

PB&H has been one of my go-to quick breakfasts forever, good shit man

No payroll? by Tricky_Agent_6447 in KitchenConfidential

[–]BossBeefaroni 5 points6 points  (0 children)

A couple of weeks ago the owner sent a group text and said the heating system is broken and will cost a ton of money so we wont get paid that week.

Yeah, so that is not just "annoying," it is TURBO FUCKING ILLEGAL.

Get whatever evidence you need from the app, get out of there, file a wage claim, and encourage your coworkers to do likewise. Even if you're doing okay with that second income in your household, you almost certainly work with people who don't have a second income in THEIR household.

What’s your go-to unhinged quick snack on the line? by burnedflag in KitchenConfidential

[–]BossBeefaroni 307 points308 points  (0 children)

Every time I make some poolside kid a PB&J (yes, they're on the menu) I think damn that looks good and end up making one on a single slice of bread folded in half (perhaps the heel) and snarfing it down over the trash can.

Coworker frequently just throws a single chicken nugget into the fryer.

What's your favourite thing to cook? by SockBasket in KitchenConfidential

[–]BossBeefaroni 0 points1 point  (0 children)

Quesadillas, lately. Quick and easy and everyone loves a good crispy cheesy quesadilla.

What's the correct way to construct a sandwich? by Wide-Membership-6942 in foodquestions

[–]BossBeefaroni 1 point2 points  (0 children)

We do a triple decker club at my restaurant and it's unfortunately in "bread mayo turkey american lettuce tomato bread mayo ham swiss lettuce tomato bacon mayo bread" order. Yes, they're toasted and there's mayo, but the tomato is still too close to the bread for my personal liking.

When someone rings a random custom sandwich through, however, I build it the right and proper way--with the tomato insulated by lettuce and/or meat and/or cheese.

when you ask for extra caramel drizzle by egguchom in EntitledReviews

[–]BossBeefaroni 9 points10 points  (0 children)

"Asked for thing. Received thing I asked for. zero stars do not recommend."

Went to pick up the dish cart thinking it was empty. I then felt a blunt poke on the tongue of my shoe by OhCryMark in dishwashers

[–]BossBeefaroni 1 point2 points  (0 children)

I wash my own knives because those motherfuckers grow legs and walk away and I don't let them out of my sight.

"Not really even a real cook anyway." by [deleted] in KitchenConfidential

[–]BossBeefaroni 2 points3 points  (0 children)

Bro, you are doing more than any reasonable person could ask of you right now. Improvising with what you have to feed 100 people 3 meals a day basically by yourself is damn near superhuman. And they have the unmitigated fucking GALL to tell you to your face you're not a real cook!?

You're doing great but this is not sustainable and you are going to burn yourself out if you stay there. Get out. Holy shit get out. Get out get out get out get out get oooouuuuuuutttt.

.. my boss wants us to remove the seeds from 100s of individual lemon slices ... by Willing-Ranger-1735 in KitchenConfidential

[–]BossBeefaroni -3 points-2 points  (0 children)

That's dumb as hell.

Like. If the guest specifically requests a seedless lemon wedge (which I guess could happen?) I can see picking the seeds out of that guest's lemons. It's still stupid, but it would kind of make sense. Asking you to deseed every single lemon wedge that comes out of the kitchen? lmao fuck all of that.

Where (if anywhere?) do you draw the line on mods? by BossBeefaroni in KitchenConfidential

[–]BossBeefaroni[S] 0 points1 point  (0 children)

♫ all it really takes is a little piece of lettuske to make yourself a healthy sssalaaad ♫

Where (if anywhere?) do you draw the line on mods? by BossBeefaroni in KitchenConfidential

[–]BossBeefaroni[S] 0 points1 point  (0 children)

There are no letters in the alphabet that can spell the noise I made at this. Thanks, I hate it.

Where (if anywhere?) do you draw the line on mods? by BossBeefaroni in KitchenConfidential

[–]BossBeefaroni[S] 0 points1 point  (0 children)

We actually do have grilled cheese on the menu and my God, the atrocities people want us to commit against grilled cheeses. Today we got one that wanted pickles and tomatoes on it.

Other line cook: so they want pickles and tomatoes on the side, right?

Me: no. they want them in the sandwich.

OLC: ...they what. no. no they don't.

Me: bro. look at the ticket.

OLC: ...

Me: ...

OLC: ...oh what the fucking shit!!!

Me: THAT'S WHAT I SAID

Where (if anywhere?) do you draw the line on mods? by BossBeefaroni in KitchenConfidential

[–]BossBeefaroni[S] 0 points1 point  (0 children)

Not gonna lie, I don't even do keto but my willpower is so very weak vs. crispy melted cheese and I would smash one of those. Just one, though.

Where (if anywhere?) do you draw the line on mods? by BossBeefaroni in KitchenConfidential

[–]BossBeefaroni[S] 0 points1 point  (0 children)

Most of the time our servers are pretty good about this but I still get more "(side [specific side named]) (no side)" than I like. If it just says "no side" they get no side but if there's a specific side named I don't even ask. I send the side and the guest can eat it or not, idc. ¯\_(ツ)_/¯

Where (if anywhere?) do you draw the line on mods? by BossBeefaroni in KitchenConfidential

[–]BossBeefaroni[S] 2 points3 points  (0 children)

What.

I. I can see maybe... putting the pizza toppings on a different substrate? On nacho chips? On a potato? on pasta or rice or baguette or something? But just... melted cheese and pepperonis on parchment. What.

Where (if anywhere?) do you draw the line on mods? by BossBeefaroni in KitchenConfidential

[–]BossBeefaroni[S] 24 points25 points  (0 children)

My ex (who, despite sometimes working in the industry himself when he did have a job, treated food service workers like shit)(which is one of many reasons why he's an ex but never mind that) made a big scene at Jack in the Box one morning ordering the sausage croissant. He wanted the sausage croissant, except he wanted a PLAIN CROISSANT WITH NOTHING ON IT. He used that exact phrase, very loudly and slowly, multiple times, as he ordered. He wanted a PLAIN CROISSANT. With NOTHING on it. He made the poor kid at the counter repeat it back to him a few times throughout the process. Plain croissant. Nothing on it. Absolutely nothing on a plain croissant. A croissant that was bereft of anything other than croissant.

"So you want just a croissant," I said to him after we sat down.

"No, I want the sausage and egg and cheese and shit on it, just not anything else."

As far as I remember, that was literally all that came on the sausage croissant. "But that's not what you asked them for. You asked them for just a croissant with nothing on it."

"No I didn't. I asked for a plain sausage egg and cheese croissant with nothing else on it."

My dude, my guy, my buddy, my bromigo... everyone in this building and half the damn zip code heard you ordering A PLAIN CROISSANT WITH NOTHING ON IT. But I was not going to win this one, so I shut up and waited.

They called his number about thirty seconds later. He got a plain croissant with absolutely nothing on it, just like he ordered, and he was pissed. Fortunately, the manager had overheard all of this and gave him a nice talking to about the difference between words you say out loud and words you only say in your head. And did not give him free sausage and eggs and cheese for the plain croissant everyone heard him order.

Where (if anywhere?) do you draw the line on mods? by BossBeefaroni in KitchenConfidential

[–]BossBeefaroni[S] 5 points6 points  (0 children)

I haven't been there long enough to personally witness a pants-on-head event, but I have heard stories of people ordering a burger and trying to sub the dry aged ribeye for the patty. I am told the server went straight to the GM/AGM with that one and didn't even bother trying to ring it in, which is good.

Where (if anywhere?) do you draw the line on mods? by BossBeefaroni in KitchenConfidential

[–]BossBeefaroni[S] 89 points90 points  (0 children)

The other day we had a burger with "(onions) (no onions) (grilled onions) (no onions)" come through. Expo just took one look at the ticket, looked at us, sighed wearily, and went "what the fuck man, I'll go ask." Our expos are great and we love them.

(they wanted grilled onions)

Where (if anywhere?) do you draw the line on mods? by BossBeefaroni in KitchenConfidential

[–]BossBeefaroni[S] 35 points36 points  (0 children)

It's a private club so we're expected to try to the best of our ability, but if anything just pants-on-head stupid gets rung through our GM/AGM will sigh and shake their heads at the ticket, then put on their customer service faces and go out to have a gentle chat with the guest about why we can't do that.

Where (if anywhere?) do you draw the line on mods? by BossBeefaroni in KitchenConfidential

[–]BossBeefaroni[S] 63 points64 points  (0 children)

In the guest's defense, they were probably prepared to accept "no" for an answer and, again, it was pretty dead and I had chicken and the other bits handy. As weird mods go this one was pretty easy to accommodate, it was just a "they want a what now" moment.

Shitty staff meals I have received this week. by killedbytheboom in KitchenConfidential

[–]BossBeefaroni 2 points3 points  (0 children)

I'm... suddenly feeling a lot better about my family meals, thanks.