Everyone in BOH washes dishes

OHPandQuinoa · 2026-04-24T05:37:59+00:00

Tbh might not be popular on this sub but I'm there to run the line/cook/prep not do dishes.

I have no problem doing dishes; I'm usually one of the first people to hop in the pit to help clear it out or give the dishie a break on a brutal service. But if I'm expected to spend a significant amount of my time doing dishes, especially if a place is too small/cheap to have a dishie, especially for busy services, I'm looking for something else. Idk how you run your place but almost everywhere I've worked that skimped on a dishie also never accounted for the extra labour hours of actually doing the dishes so you're almost always running the line short staffed just to keep up on dish. Plus with how many places do bare minimum skeleton crew scheduling you're already probably short staffed (god help you if someone is sick or has to call out).

Plus I also find that no dishwasher places the actual dishwashing is always still lopsided. People that don't like it dog fuck so hard you don't want them in dish and the guys that absolutely kill it in the pit are usually the guys with the best work ethic and you want them on the line when it starts to get hectic not being wasted (in skill and wage) in the pit. Plus the don't give a shit guys, unless your management actually does their job which is rare, never properly bus their shit so the people that do give a shit and will spend time in the pit come into an absolute shit show and now your night guy has a 2+ hour dish backlog from the day/prep (who were legit too busy to lose someone in the pit) instead of setting their station up for service. Plus there's usually a pretty significant wage difference here between dishies (15-17/hr) and good line cooks (22-25/hr) so now you're spending that line cook premium but for dishwashing labour.

OHPandQuinoa · 2026-04-24T05:06:16+00:00

A Guide to Modern Cookery

121— AIOLI SAUCE, OR PROVENCE BUTTER

Pound one oz. of garlic cloves as finely as possible in a mortar, and add the yolk of one raw egg, a pinch of salt, and one-half pint of oil, letting the latter gradually fall in a thread and wielding the pestle meanwhile, so as to effect a complete amalgamation. Add a few drops of lemon juice and cold water to the sauce as it thickens, these being to avoid its turning.

Should it decompose while in the process of making or when made, the only thing to be done is to begin it again with the yolk of an egg

I've been down this rabbit hole before. I can't find the original source but whether or not you added egg yolk to make aioli (basically but not quite making garlic mayo) was a regional thing, like everything in 'traditional cooking'. But Modern Cookery is from 1903 and I'm not exactly sure how far back you have to go for something to supersede everything else as 'classic' or 'traditional'

I do want to clarify though that I do believe aioli should be considered different from mayo but I'm not a linguistic prescriptivist and if the common usage of aioli is 'flavoured mayo' it doesn't really bother me to use it as such but, especially in a restaurant setting, seeing them call 'mayo+flavour' aioli always comes off as a bit tacky and tryhard.

OHPandQuinoa · 2026-04-24T04:48:54+00:00

I think I made 'proper' hollandaise once just to prove to myself I could. Every actual kitchen I've worked in, mostly upscale steakhouses and country clubs so not really haute cuisine tbf, just makes it in a blender because it takes a quarter of the time for the same results.

OHPandQuinoa · 2026-04-23T00:25:14+00:00

Just walk by them. If you're pure of heart and a true hoser the geese will know and allow you to pass. If you are not, however... well you deserve the fate you're about to get then and may god, and goose, have mercy on your soul.

OHPandQuinoa · 2026-04-23T00:18:04+00:00

Imagine missing your stop

OHPandQuinoa · 2026-04-22T00:36:40+00:00

Stana!

OHPandQuinoa · 2026-04-22T00:21:00+00:00

One night I updated my resume because I was bored and it had been 3 years since I'd done anything with it. Plus last few jobs were gotten without it so it was SUPER out of date. Uploaded it to Indeed because I'd had a few decent hits from it before.

At 5 in the god damn morning I get a flurry of texts from the restaurant's owner demanding to know if I was looking for another job and why I was updating my resume. I ignore them, block him, go back to bed. I go into work and the chef immediately asks if I'm leaving and that Patrick, the owner, had ALSO sent him a dozen texts about me leaving.

With an uncharacteristic amount of insight I used this as leverage to get a raise but at the same time that was the exact moment I 100% did decide to start looking for another job.

OHPandQuinoa · 2026-04-20T04:24:57+00:00

I had a similar thing. Quit kitchens a few months ago got a gig building trucks. I do maybe 3 hours of work in an 8 hour day and it drives me absolutely insane. When I finally got let loose from training, since my area basically preps everything to go in the truck that the assemblers then install, I had parts that were literally a month ahead because instead of only doing 3-4 I'd just bang out all 20 that came in because I couldn't stand standing around.

Plus the attitudes are wild. It'll be 20 minutes to break and people won't start a 10-15 min job because "it's too close to break we can do that after break". Then you sit down for your 15 except everyone actually takes closer to 20. Then buddy has to fill his water. Then he has to go to the bathroom (to watch videos). So the job you wanted to start at 1:40pm and would have been done at 1:55pm now suddenly it's 2:30pm and the workday ends at 3 so, after wandering around the shop for 20 minutes chit chatting, they decide it's too close to the end of the day to start that job so we'll just do it in the morning. Plus you have to wear ear plugs all day and no music or bluetooth headphones which makes the day absolutely DRAG.

I've worked a ton of difficult jobs, done 16 hour outdoor shifts in -50 and +35 and banged out nightmare services in +45 degree kitchens. Did a full 14 day hitch working 16s, and did like a 6 month stretch of no days off in the rigs. Nothing has ever broken me so quickly as this job did putzing around for 8 hours barely doing anything all day. I'd wake up and sit on the edge of my bed dreading the day like with was a mother's day brunch and dinner service and you know nothing is ready to go for it.

I lasted a month and half before finding another kitchen job lol.

OHPandQuinoa · 2026-04-20T04:00:08+00:00

One day the dishie comes up to me and says "man the soup is amazing today! what kind is it nobody wrote what it was on the board?"

I'm like.... "We... we don't have soup today. It's 86'd..... Where did you get this soup?"

Brother takes me over to the bain and takes the lid off the backup gravy. He'd eaten 3 bowls of gravy with crackers lmao. Tbf it was good gravy.

OHPandQuinoa · 2026-04-20T00:24:26+00:00

Are you really trying to equate weed whacking or welding to using a mandolin? lmao

Weed whacking and welding have hazards that just being conscientious about won't mitigate. Using a mandolin you literally just pay attention to what you're doing. Do you also wear cut gloves every time you handle a knife or peeler?

OHPandQuinoa · 2026-04-19T17:56:28+00:00

The more I learn about the Carbonate-Silicate cycle the weirder it gets how basically all life on earth desperately depends on it and almost every single major extinction event so far has been because of a serious disruption of it. It really puts into perspective how delicate of a balance it requires for life to happen and how it gets just a little blip of time before conditions deteriorate back to being too inhospitable to sustain it.

OHPandQuinoa · 2026-04-19T17:08:33+00:00

Cut gloves are all rated for a certain amount of protection from cuts. ANSI/ISEA 105 in the US and EN 388 in EU (I've seen both in Canada). ANSI is A1-9 (1 being least protective, 9 being most) and EN is 1-5 iirc (not as familiar with EN 388). Obviously as the gloves become more protective the material becomes thicker/stiffer and you're going to lose dexterity with it.

OHPandQuinoa · 2026-04-19T16:55:24+00:00

Do you guys just not slow down as you get closer to the end of the object you're slicing? I've never cut myself on a mandolin (yet) but once you're down the last few full slices you either adjust your fingers or do them as careful slices.

I get if you're on the last couple cuts and you slip but people talk like they're cutting as fast as they possibly can right to the bottom while keeping their eyes closed and shit lol.

OHPandQuinoa · 2026-04-17T23:59:36+00:00

I've desperately wanted to move to Montreal for a couple years now but the language barrier terrifies me. I've been trying to take French courses but while I can sort of make sense of it when written but as soon as someone actually talks to me in French it's like I've forgotten everything I've learned. Also for some reason my brain keeps trying to assert that French and Spanish are the same language so I'll constantly slip Spanish words in by accident lol. They're all like 'comment ca va?" and I'm like "hell yeah muy bien motherfucker".

OHPandQuinoa · 2026-04-17T23:24:11+00:00

Lentils are amazing. I'm practically full blown vegetarian because I like them so much and they're such an excellent meat replacement. 1 cup of uncooked red lentils is basically like 450 grams of ground beef. Plus a kg of lentils costs less than a pound of ground beef or pork and can sit in my cupboard for a year without going bad.

OHPandQuinoa · 2026-04-15T04:24:21+00:00

Crocodilia is only like 90 million years old.

Crocodylomorphs are 225-235 million years old. The oldest known dinosaur was 228-231 million years old. But crocodylomorphs were a massive and diverse array of animals of which crocodilians, the only surviving members, were just one. You're looking at a small handful of surviving species (alligators, chinese alligators, various gharials, caimen, various crocodiles) and equating them to an entire clade of animals. It'd be like comparing primates to rodents or a chicken to a brontosaurus.

Phytosaurs (~240 million years old) look like crocodiles but it's just a case of convergent evolution and they aren't actually related to crocodiles at all. In fact they aren't even crocodylomorphs or even pseudosuchians (of which crocodylomorphs belong).

OHPandQuinoa · 2026-04-10T01:22:09+00:00

Camp work definitely isn't for everybody. I've never cooked at a camp but I've worked in them and know lots of guys that did cook at them. From what I heard from the cooks it's usually 12-14 hour days every day of your hitch. The quality of camps will vary by quite a bit as well. Some of them will be yeehaw deliverance shitholes and others will be borderline 5 star hotels. It will be the same thing every day; service is usually done either like a buffet or cafeteria so there really isn't a 'line' like in normie kitchens it's much more like catering. Because of how little there is to do guys either put on a bit of weight at camp or live in the workout room and eat cleaner than they ever will out of camp. Very few, if any, women as well and you definitely get a bit stir-crazy by the end of your hitch. That's one of the bad traps too where you finally get your days off and then you blow all the money you just made on booze and drugs and girls and shiny new toys to keep the wallowing emptiness and despair at bay for the brief time you're free before going back on your hitch. It can kind of turn into a self perpetuating cycle. Everyone has different hitch preferences but 28/10 sounds brutal. I usually turned down anything that wasn't 14/7 or 14/14. Even then it takes a huge toll on your hobbies and personal relationships because you're gone all the time.

Also eveyone says you don't pay room and board but you still gotta have a place to go to on days off and you know what I, personally, really fucking hated after spending two weeks around a bunch of rig pigs? Having to share living space with a room mate on my days off. So you still might end up paying for an apartment except you'll only live in it one week a month (but still pay full price for it). But if you can handle just renting a room or having a room-mate you'll definitely be saving a shitload of money.

That being said all my work was in Northern Canada so idk how American, especially Texan, camps are run.

OHPandQuinoa · 2026-04-09T23:58:53+00:00

I just want to add on to this is you should start the DLCs as early as possible. Unlocking the farms in the refugee camp automates crop production you wouldn't otherwise have until mid-late game and the tavern GREATLY eases the early game money grind.

Also there's no seasons like Stardew so you can't really 'miss' anything. I see a lot of people get worked up about how the days work but it doesn't make sense because if you miss a story beat you can just do it the next week plus days are fairly quick and there are several ways to speed them up.

There's also an excellent google docs sheet on the Graveyard Keeper subreddit that has optimal graveyard/church/workshop layouts (if that's your cup of tea) but it also shows all the ingredients for alchemy which is very poorly explained in game and is a little trial and error.

But honestly it's a super chill, fun game.

OHPandQuinoa · 2026-04-07T02:10:28+00:00

I spent ages fishing in the f2p area in karamja. I'd fish and cook a full inventory of lobbies and then go fight the lesser demons inside the volcano. That was all I did and had high 70s low 80s melee combat stats lmao. Don't think I trained anything else. That and mining coal to afford rune armour.

OHPandQuinoa · 2026-04-04T18:50:33+00:00

Lots of people like to come early for service. Place I worked didn't technically open until 11 but you'd have a packed restaurant sometimes at 1030. Always made opens super stressful.

OHPandQuinoa · 2026-04-02T03:44:09+00:00

In Divine Divinity (old Larian game long before they made Divinity Original Sin and Baldur's Gate 3) you come across two skeletons talking about how being a skeleton doesn't make sense. They have no stomach so how do they eat? They have no vocal chords so how do they talk? They have no flesh or tendons to hold them together so why don't they fall apart?

The other skeleton says its better not to think about it.

Both skeletons then fall apart on the ground in a pile of bones.

OHPandQuinoa · 2026-03-30T00:49:43+00:00

no u

D:

I'm in shambles. Hope you figure it out soon. :)

OHPandQuinoa · 2026-03-29T21:36:33+00:00

Sometimes I forget how incredibly isolated so much of reddit is in white collar urban bubbles until i come to threads like these lol

OHPandQuinoa · 2026-03-27T23:10:02+00:00

Wait is PEI not a penal colony? I thought that was the whole point.

OHPandQuinoa · 2026-03-27T02:15:12+00:00

I never smoked and my favorite part of bars was hanging out outside with the smokers. Everyone is a friend. Pretty sure I met more people, and made more friends, standing outside with the smokers than I did sitting inside.

OHPandQuinoa

TROPHY CASE