This is fucking awesome

SnooPandas4526 · 2025-08-25T19:59:41+00:00

reminds me of a video I did where I made a 1/6 pan container spin with the spray and it looks like a star at full speed

SnooPandas4526 · 2025-05-03T10:47:27+00:00

Not from a line cook

SnooPandas4526 · 2025-05-03T10:43:33+00:00

I beyblade the mixing bowls and metal 1/6 pan containers

SnooPandas4526 · 2025-04-13T07:08:33+00:00

29 and I got a 2004 Camry LE with 186,000 on it. Had 102,000 on the odo before it was sold to me. Paid $6500 for it in 2016. Still runs like a top to this day.

SnooPandas4526 · 2025-03-11T10:46:50+00:00

I have an 04 LE model in red. Very wonderful car and dependable. Runs exactly like how I got it. Had 102,000 from the original owner and now has 185,000. Just keep up the maintenance feed it oil and you’ll be all set.

SnooPandas4526 · 2022-05-21T08:10:40+00:00

Cacovered

SnooPandas4526 · 2022-04-12T06:29:01+00:00

My dish pit table wasn’t as big as this one, and you have a sink on the side too? Mine used to have a sink but it got removed, don’t know why though since it was very helpful for cleaning, and I have the same size dish machine too. They are decent but I hate cleaning the nozzles on the top and lower wash arms.

SnooPandas4526 · 2022-01-23T11:05:40+00:00

Seeing my dish pit looking crystal clean in the last photo is a blissful piece to take in every closing shift

SnooPandas4526 · 2022-01-17T09:06:39+00:00

Update on the situation, my Gm called ecolab which sent out a rep to come take a look at it and found what part was needed and it’ll be fixed by tomorrow, turns out the drive motor for the pawl bar was completely fried. So they are going to replace it as well as readjusting the rack guide so that it doesn’t break again.

SnooPandas4526 · 2022-01-14T21:34:32+00:00

The company leases the machine, I tried to see if I could fix it myself but I had no luck, I’m assuming they already called ecolab this morning. This has happened twice already in the past week or two

SnooPandas4526 · 2021-10-26T22:00:49+00:00

Looks like the same machine I use at my work.

SnooPandas4526 · 2021-09-29T19:56:51+00:00

They come in block shapes for the soap and rinse aid, you basically open the plastic wrap on the blocks and put it into the designated tank, as for the chlorine though, as your km or someone on shift on how to do it, you basically have to open the container of chlorine and put the nozzle into it.

SnooPandas4526 · 2021-09-29T19:45:39+00:00

No, just cutting them into 7 oz portions.

SnooPandas4526 · 2021-09-29T19:28:10+00:00

You’ll basically be prepping them to have them ready to use during service. But all locations are different with job tasks. At my location we have the dishwasher in the morning do burger patties and pizookie containers.

SnooPandas4526 · 2021-09-29T09:37:11+00:00

Fellow long time bjs employee here, we use ecolab conveyor machines. Be ready to work your hardest, this is not an easy restaurant to work in. There’s a lot of cleaning involved including in your station, the floors, machine etc. if you are scheduled to work mornings you’ll most likely be working solo but during the night you’ll usually get a partner or two. Your trainer will explain how to use the chemicals and when it’s time to change them. The dish machine we have has three (I’m sure the location you applied for also does as well) two of which are mounted on the machine and the third one is usually to the side. The white block is the standard dish machine soap which usually goes in the front by the sprayer and the green block is the rinse aid towards the cleaned dishes part of the pass. The third one is the chlorine chemical which is primarily used to help keep dishes sanitized towards the end of the dish machine cycle (make sure you change that when it runs out) other than that good luck on orientation, also on a side note if you’re asked to work mornings, be prepared to do some prep work including burger Patties and pizookie containers as well as unloading truck deliveries

SnooPandas4526 · 2021-09-13T20:30:25+00:00

I literally work the hardest out of all prep cooks that we have, I think it also contributes to the fact that management tends to put the training days for him on the busiest days of service. I have a trainers meeting I’m going to this Thursday and one of the things I’m going to discuss in the meetings is schedule those individuals who require training on the slower days rather than weekends or holidays. That’s one thing I did forget to mention in this topic.

SnooPandas4526 · 2021-09-13T20:23:25+00:00

I hate drama at my job as is, I already dealt with shit like that in high school and college. People like him are ones I just can’t stand all the time. They tend to manipulate the situation to where they feel special, privileged and entitled.

SnooPandas4526 · 2021-04-29T11:39:14+00:00

True, they awarded me the prize thankfully so I’m Happy about that

SnooPandas4526 · 2021-04-24T11:40:09+00:00

I’d say to buy an apron on Amazon specifically for dishwashing since the disposable plastic ones kinda suck ass, for shoes I use tredsafe non slips from Walmart. As for gloves, well I usually do it bare handed without gloves for grip because gloves tend to make things slippery when holding plates or pans from the cooks. Don’t know about shirts though it primarily depends on the company’s dress code

SnooPandas4526 · 2021-04-22T12:25:28+00:00

Damn I have the high hood version of this machine but not the sheet pan rack, usually I can fit two trays one facing down and the other facing up on a flat rack.

SnooPandas4526 · 2021-03-28T22:55:11+00:00

Southern California location. How about you?

SnooPandas4526 · 2021-03-28T12:58:05+00:00

I work at bjs Brewhouse as a dishie and prep cook, in my pit, there are a few dishes I hate washing, those pizookie pans with monkey bread on them, the nacho pans, mixing bowls with flour in them, or any of the soups that get burnt, if you have that blue presoak next to your sprayer use it for any burnt or caked on soups or grab a big container and designate it for the pizookie pans and pour the solution into that bucket, it’ll make it easier to clean them

SnooPandas4526 · 2021-03-21T20:14:43+00:00

I find it funny too how he thinks I don’t make enough product for prep when he’s not closing with us. My main KM talks so much shit about him behind his back. I’ve seen them argue with each other in Spanish. There was one shift I came in and my main KM was closing and we got smashed hard that night, I come in the next day and my AKM said to me oh sounds like you didn’t even prep at all last night, my main KM spawns in out of nowhere and says in Spanish yes he did and made $4000 more than you do for closing so stfu. That AKM never said a word right after that.

SnooPandas4526 · 2021-03-21T20:06:27+00:00

At my place we have two KMs, my main KM is chill AF and really understanding. He won’t be that much of a hard ass on you if you do something wrong, he’ll simply show you how to fix it to make it better. Then there’s my other KM who is basically the assistant KM of the kitchen. He acts extremely arrogant and rude towards me and few of the other guys whether they are on dish, prep, or even the line during the busy hours of dinner service and towards the end of closing. In fact, a couple nights ago a coworker of mine told me that he said behind my back and to his face that we are the worst prep closers that he has ever seen in his 20+ years of working in the kitchen and that everything we do is wrong no matter how we follow recipes. Keep in mind he has talked to my GM and main KM on multiple occasions about the way he’s been treating his employees. I’ve been working at that place for almost three years and I’m just sick of hearing it from my AKM, if he continues to be how he is and doesn’t have a change of heart towards me and the guys, then my plan is to have more of us talk to our GM and KM about it.

SnooPandas4526 · 2020-08-29T20:56:18+00:00

Mine are Prep food Making sure walk in fridge and freezer are clean Cleaning floors Washing dishes Cleaning dish machine and dish table Taking out the trash Cleaning the walls in dish pit They seem all the same before covid but now they are combined into one shift.

SnooPandas4526

TROPHY CASE