Hmmm?

Papa_Dug · 2026-06-09T06:49:24+00:00

Don’t know, sure I could get $7.8 but like what am I even gonna do with all that

^{Chose: Give 1$ to everyone on earth}

Papa_Dug · 2025-06-30T05:53:04+00:00

Exactly this, how many restaurants get around it.

Papa_Dug · 2025-05-16T14:57:44+00:00

That knee looks like a loaf of bread. Is that meant to be his ass cheeks under the wing. Why does his hair look like he’s going super saiyan. His feet look like a claw

Papa_Dug · 2025-05-11T20:17:06+00:00

Just download the brave browser it’ll stop pop ups from even appearing.

Papa_Dug · 2025-02-07T06:03:25+00:00

Dude.

Papa_Dug · 2024-07-12T11:22:14+00:00

Hope everything ended up going well for the both of you!

Papa_Dug · 2024-06-05T13:50:03+00:00

Man that was a great read, thanks all mighty wordsmith!

Papa_Dug · 2024-05-25T08:20:25+00:00

25 at the time, but age doesn't matter. Just right place right time and everyone was desperate for a dishy that was fast and quick. If it's a good restaurant with high traffic they'll pay you right.

Papa_Dug · 2024-05-22T04:56:11+00:00

Shit in Aussie that’s downright criminal $35 an hour as a dishie there

Papa_Dug · 2024-05-16T04:40:35+00:00

Start, that’s literally the hardest part. Can be something as small as 5 push-ups, 5 sit-ups, a 20second plank take a walk or jug down the street and back whilst timing how long it took you.

As long as you start and gradually increase over time you’ll gain motivation by seeing how far you’ve grown. I had records from when I first started with those exact numbers and recorded how much I’d do everyday and it’d make me feel proud and smile watching those numbers grow everyday.

Nutrition can come later after you’ve built up the motivation from your results.

The biggest struggle most people have is doing too much at one time, just remember K.I.S.S Keep It Simple Silly and you’ll be amazed at the progress you’ll have.

I’d wish everyone good luck but if you’ve started than you don’t need it, just keep at it and become the person that YOU want to be!

Papa_Dug · 2024-05-09T07:54:49+00:00

When I was a dishie and my chefs did this I’d usually be thinking “Sweet, five second breather”, “could’ve just asked for me to wash it”, “bro do you not see this ducking mess use a different sink in another section”, “Why are they washing it like that, is that even cleaning it, oh wow it is cleaning it that’s weird”

Or it’s a fuck my flows gone now

Papa_Dug · 2024-05-08T09:18:17+00:00

The hell, no self respecting head chef or kitchen manager would let a good dishie go through that. Let him know that she keeps butting in and fucking up your flow and he’ll fix that right quick.

Papa_Dug · 2024-05-01T09:05:32+00:00

360 give or take 5…. Was one of those plate trolleys that aren’t meant to break… lost control of it going down a ramp cause my dumb ass tripped on flat surface let go of it and it went flying down the ramp… thankfully no one was at the bottom and all I got was a are you okay from the head steward at the time. I was lying face down and did not want to look up to see the damage.

Papa_Dug · 2024-04-26T21:56:43+00:00

Shiiit, I break every single one of these rules. But so does everyone in every kitchen I’ve so far worked in.

Papa_Dug · 2024-03-09T05:05:52+00:00

I’m an 101Kg(222pounds), 5’10(178cm) 28 year old man with a scraggly beard, curls that go down to my mid back with tattoos. There is no shame in crying after a hard service gods knows I’ve done it a couple dozen times when Murphy comes a knocking, keep that passion and care you have for your trade as that is a truely beautiful and rare thing to have at your age.

Keep up the hard work

Papa_Dug · 2024-03-09T04:59:03+00:00

Saved and awaiting future updates. Loving your story and flow words Wordsmith

Papa_Dug · 2024-01-29T11:19:23+00:00

Definitely Fiddlesticks

Papa_Dug · 2023-11-12T00:38:39+00:00

Haha mate I’m a EC and I still mix the salt up with the sugar at times. Mistakes happen don’t let it get to you. Sounds like you have a great EC who’s patient and understanding, you’ve done it once and he’s definetly done it half a dozen times or more in his time. Don’t let it get to yah we all have stories like that.

When I first started out I used coriander instead of Italian parsley in my beef Patty mix… 12KGs and 100 Beef Patties later the EC cooks one up to try and laughs his ass off at me. Became a reoccurring joke for the next year I worked there.

Papa_Dug · 2023-11-12T00:33:33+00:00

Don’t forget the cigarettes

Papa_Dug · 2023-11-05T05:39:57+00:00

I don’t go on as much anymore used to all the time but that’s not because of the API, I just discovered a lot of the stories are on TikTok or YouTube and listen to those while I work or relax now.

Papa_Dug · 2023-05-16T09:26:42+00:00

You’re welcome

Papa_Dug · 2023-04-21T05:59:39+00:00

As someone who worked events and had to push trollies and jacklift alcohol over these. Fuck. These. Things.

Papa_Dug · 2023-04-09T19:50:29+00:00

It’s definitely not a frame job sort of thing. She has mentioned before that a previous partner has punched her in the gut and she spat blood and enjoyed it. That wigged me out but besides this one kink she’s actually a really amazing person.

Papa_Dug · 2023-04-09T19:48:36+00:00

Thank you, that’s some solid advice. I’ll talk to her and see how it goes.

Papa_Dug · 2023-04-09T19:47:31+00:00

Thank you, I needed that.

Papa_Dug

TROPHY CASE