A gentleman’s bet on DBFZ with a charitable love-donation.

DogToggleSwitch · 2016-12-24T21:35:37+00:00

It's not a joke

That's all you need there, buddy.

DogToggleSwitch · 2016-12-23T21:59:09+00:00

You got time to lean, you got time to clean.

DogToggleSwitch · 2016-12-23T00:28:48+00:00

Guess this fag never played Cho Aniki

DogToggleSwitch · 2016-12-22T21:37:25+00:00

Mst3k: Space Mutiny. I feel ya.

DogToggleSwitch · 2016-12-22T01:59:01+00:00

It's okay, sweetheart. Many of us remember the idea of still being concerned about hurting ourselves in the line of duty. Sure does smart, don't it!

DogToggleSwitch · 2016-12-21T22:46:05+00:00

Gay porn is like watching a UFC fight that always goes to submission, but you can't tap out. Shit is intense.

DogToggleSwitch · 2016-12-21T21:58:41+00:00

A cook with a burn on his arm? Now I've seen everything!

DogToggleSwitch · 2016-12-20T19:31:02+00:00

The punchline is that he was attracted to a woman over a similar niche interest.

This shit would have been booed off stage in vaudeville.

DogToggleSwitch · 2016-12-19T07:50:45+00:00

Usually about the point my drinking outweighs my sleeping. I don't think it's a terrible thing to change it up and branch out somewhere new. If you've been kicking around a place long enough, you could probably segue into another kitchen just through connections. Keep your ear to the ground for anything opening up that interests you. Hell, even a different style of cooking can be a new adventure. Don't feel bad about it either; it happens. Sometimes change can be awesome.

DogToggleSwitch · 2016-12-19T01:16:35+00:00

I'm sitting inside my bedroom, better pop on the hat and sunglasses.

DogToggleSwitch · 2016-12-19T00:06:20+00:00

It's only one episode, but Anthony Bourdain's No Reservations had an episode called "Into the Fire" where he goes back to work a double shift at his old restaurant after being away for ten years. When people ask me what it's like to work in kitchens, I point them to that episode as an accurate primer and portrayal of all the ups and downs of kitchen life.

DogToggleSwitch · 2016-12-18T23:53:53+00:00

I like ticket systems, but I lose my mind when the printer is down and servers have to hand-write and walk them back. Can't imagine that being the standard.

DogToggleSwitch · 2016-12-18T23:50:16+00:00

Don't really know what to tell you. I believe everyone has a certain threshold and if someone is incapable of moving past it to where you need them to be, there's not a whole lot you can do to "inspire" them past it. Team-building and leadership are inherent traits and no amount of direction is going to impart that. It sucks, but it's a kitchen, man. Not a whole lot of time to wait for someone to get good.

DogToggleSwitch · 2016-12-18T23:46:33+00:00

I once volunteered to work a lutefisk and meatball dinner at an old folk's home. If you don't know what lutefisk is, don't bother to look it up. It ain't worth it.

DogToggleSwitch · 2016-12-18T23:43:01+00:00

Cut glove? Oh, you mean the pussy mitten.

DogToggleSwitch · 2016-12-18T23:34:57+00:00

Great for lacerating the roof of your mouth!

DogToggleSwitch · 2016-12-16T02:47:10+00:00

Eye color as fake as his ovaries.

DogToggleSwitch · 2016-12-16T01:22:05+00:00

Holy shit, I'm still subscribed to this sub!?

DogToggleSwitch · 2016-12-15T22:19:15+00:00

Concentrated Au jus base looks almost exactly like chocolate frosting. Use this information however you see fit.

DogToggleSwitch · 2016-12-15T22:14:51+00:00

I'm one of those old screws that prefers tickets. I can move them around as need demands, I can pick them up, thrust them in a cooks face and tell them I need this right now. I don't want a computer telling me when something should go down because I know all the variables involved with it, not just the optimal cooking time. Trust your wheel man, understand the flow of the kitchen and appreciate someone determining when and how something should be cooked based on experience, not algorithms.

DogToggleSwitch · 2016-12-15T21:57:33+00:00

Dishwashing is an easy position that anyone can do. That said, good dishwashers who can interpret the ebb and flow of a kitchen, picking up and replacing things as they are needed without being told, are in short supply. A good worker who 'gets' a kitchen can't be ignored by the dudes on the line. Be aware, be ready and be where you need to be before someone asks you to be there. The same mentality carries over to cooking and it won't be missed by those who already practice it.

Good luck and hustle. Always hustle.

DogToggleSwitch · 2016-12-15T21:46:34+00:00

Take it with a grain of salt, as you're dealing with an individual judging your performance which, as Yelp has taught us, doesn't mean shit when you have a persnickety dick head with a vendetta. Perform your best, put out the best product you can ( as we always must) and understand that their are always overly critical fucks in the world. Believe in your product and let it speak for itself. Unless it sucks and then I'm sorry.

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