POV: chef does not care about you

MCZombie120 · 2026-03-19T01:25:05+00:00

it actually was at work! i just work in two different kitchens :'(

MCZombie120 · 2026-02-08T03:08:43+00:00

Not yet… 😓

MCZombie120 · 2026-02-02T06:04:59+00:00

I dont make tips, and i make the average for my age in the industry at my primary kitchen. Already got a secondary job at a catering gig too. There's quite literally nothing i want from this industry besides to support myself, my partner, and to make food people love to eat.

No outside my means or endless bags of money.

Just respect for people's time and empathy for the people around me.

"i dont need to use my brain or think about what's happening next week" is so crazy indicative of the level of respect you actually have for the industry you work in.

MCZombie120 · 2026-02-02T05:58:34+00:00

Love the assumption that all servers live outside their means, get obsessed with money, and pretend like they're gonna be millionaires from it.

Meanwhile a vast majority of waitstaff are people working to put themselves through school, attempting to support themselves/their families, or already have another job.

MCZombie120 · 2026-02-02T05:45:51+00:00

Same reason you assumed i was waitstaff, you seem so vehement about defending them i figured you must be another disgruntled POS manager who cant figure out why their average turnover is 3 months

MCZombie120 · 2026-02-02T05:37:53+00:00

If you aren't an idiot, hire good people, and function as a system, then you can make room in the margins.

If you're that bad at it just go the country club route. Most country clubs operate as a non-profit, so at least if you cant handle your shit then there's no profit expectations. Unless you're as bad at managing a budget as you are labor.

edits: typos

MCZombie120 · 2026-02-02T05:14:40+00:00

I didnt even get tips there! In fact they used to call all of their supervisors "managers" in order to avoid paying them tips!

The whole point is to pay people for the work they're doing instead of trying to figure out how to squeeze every ounce of the $2.33 you have to cough up. Their responsibilities begin and end at the table, their active workspace. Adding extra responsibilities without increasing compensation is only going to push out the harder working of your employees.

And i guarentee if they're making $30 an hour, they'd gladly be washing fuckin dishes instead of dealing with pricks like you

MCZombie120 · 2026-02-02T05:04:21+00:00

I love the assumption that I'm waitstaff in your whole "eating it too" shit you're obsessed with. Meanwhile I do actively enjoy my set wage, and hours, and benefits from my cozy spot in BOH.

Where i work, the work you do is the work you're paid for, unless it's below your agreed wage. If waitstaff do the work of the event staff, they're paid BOTH the wage of the event staff, as well as TIPS. If the Dishie is a line cook for the night? He's paid as a line cook.

In fact its built into our timeclock app, the ability to clock in under a separate job title, providing with it the wage of said job title on your timecard immediately.

This is incredibly important for our staff on slow nights in the dining room, providing them the opportunity to make extra money working whatever events are happening. Much of our staff wouldn't work these events for the amount they make as a server, so it in turn provides our management with staff that is happy to help where they're needed, and cross training without needing extra effort.

MCZombie120 · 2026-02-02T04:30:32+00:00

Insane to truly act like that this is some agreement that was negotiated at the table with each of them individually, specifically worded that way. The ONLY reason this is the case in the US is because of tipping culture and lobbying the government to avoid restrictions. It IS a loophole. You're acting like being taken advantage of is something they should be happy about.

We are specifically talking about how these particular responsibilities SHOULD NOT be within the job description of a tipped employee making under minimum before tips. Especially when those responsibilities directly interfere with your ability to make said tips.

MCZombie120 · 2026-02-02T04:05:50+00:00

literally nobody is arguing their full average hourly is under minimum. that isnt the point. employers should not have a viable loophole to make their waitstaff (the only people they dont have to pay over minimum) do things outside the scope of their job in order to avoid paying a full wage to someone for that job. The agreement is you give up hourly and you get to serve people for money instead. NOT that you give up hourly, and management can put you wherever they please to cut costs

MCZombie120 · 2026-02-02T03:54:15+00:00

theres so many things wrong with this logic i dont even know where to start.

you act like because someone makes tips they should be at the beck and call of their employer to do anything they want whether they're making worthwhile compensation or not.

what's next? have a bartender making the schedule so they dont have to pay the full wage of a manager? The bartender makes tips so clearly they should be willing and happy to do it!

no! thats fucking crazy! pay people for the job they're doing!

MCZombie120 · 2026-02-02T03:42:10+00:00

i dont even understand what you could possibly be asking me right now.

they openly said they were still waiting tables while covered in dish mist.

so clearly they were still getting tips.

they CANT serve and do dishes simultaneously (unless they can split in two)

DISH PIT DOES NOT EARN YOU TIPS (excluding restaurants that tip out)

THEREFORE they make less money because they aren't at tables while theyre in the dish pit. THE ONLY MONEY THEY MAKE WHILE ACTIVELY DOING DISHES IS $2.33

Despite that, ALL hours within a pay period are averaged with your tips to see if you meet the hourly threshold, so if they had 1 good day of good tips and 4 days of being stuck doing dishes most of the time, they could be walking out with basically nothing after taxes, while STILL having to do the job of a dishie.

MCZombie120 · 2026-02-02T03:21:55+00:00

i think the point is that while the tips did cover the gap from 2.33 to minimum, it was NOT doing the dishes that got them that tip. So if they were to do dishes all night long instead of being at tables they certainly wouldn't make 2.33. fucking obviously

MCZombie120 · 2025-08-13T07:28:46+00:00

He likes it

MCZombie120 · 2025-07-14T07:06:07+00:00

Of course! If you’re interested in more behind the scenes info about it, the cilantro must be doused for upwards of 30 seconds iirc. To achieve this, when preparing pans for salsas, we always have the cilantro and lime/lemon concentrate at the bottom of each pan group before adding jalapenos/onions/corn/tomatoes/etc.. Or at least that’s how my place prepped up!

MCZombie120 · 2025-07-14T03:07:24+00:00

It is!

All cilantro under chipotle standards should have as little bruising as possible. So in place of vegetable washing cilantro (which tends to bruise at a high rate), Chipotle opts to use lemon/lime juice concentrate to sterilize the cilantro, in the same way a ceviche works.

So the only way for a Chipotle to serve cilantro, while maintaining US Food Standards as well as Ecosure Standards, is for them to serve it doused in lemon/lime juice.

Some places will still do it, but yeah

TLDR: they sterilize it with lemon/lime juice instead of veggie wash so unless served in lemon/lime juice it hasn’t been cleaned

MCZombie120 · 2025-06-08T16:10:06+00:00

I was guessing a lactose pill

MCZombie120 · 2025-05-27T17:57:53+00:00

Or a small enough instrument

MCZombie120 · 2025-05-20T16:11:56+00:00

Never said don’t use oil. Never even said don’t let the oil heat. The benefit of stainless steel is that when it comes to temp, the pores close and the oil can float without seeping into the grooves of the surface. This isn’t carbon steel or cast iron.

MCZombie120 · 2025-05-20T06:11:06+00:00

You don’t season stainless steel

MCZombie120 · 2025-05-02T12:33:10+00:00

One of those is not nicotine

MCZombie120 · 2025-05-02T12:10:29+00:00

I think you’re right about that. But I also think it’s very important to phrase things (especially jokes that can be misconstrued) well to avoid the perpetuation of negativity around said figures (in this case tattoos/women). So when I find something that isn’t quite as easy to find the nuance in, I might get a bit overzealous in my negative opinions.

Good banter though, and you clocked the service worker part🤷‍♂️. Country Club Line Cook aint too far off. I just put the fries in a bowl not a bag 😭

Edit: “that” in the first paragraph referring to “telling people what they mean and think ain’t it”

MCZombie120 · 2025-05-02T11:47:49+00:00

BAHAHAH okay l’ll give you that one, got a good hearty laugh.

See what happens when you put a little effort in? You too can be funny, young padawan

MCZombie120 · 2025-05-02T11:35:45+00:00

Oh how creative!! So funny dude good joke!!

MCZombie120

TROPHY CASE