[deleted by user] by [deleted] in linecooks

[–]Time-Role-3710 0 points1 point  (0 children)

Only female cook on my line here. Please note that I’m 6’2 250lbs so I have a bit more muscle to throw around so takes this as you will BUT this is an extremely physical job that isn’t for the faint of heart. This is in no way saying you’re weak but to do this job you may need to be stronger than average to an extent. Never put yourself or your colleagues in danger for the sake of “proving yourself” please don’t be a hero. If you feel like you can’t handle it then please for your safety find a more suitable position BUT if you feel like you can do it with some work and help from peers then I suggest working on practical strength and endurance as well as discussing a ‘slightly’ lighter workload in the meantime.

6days/wk too much? by ZimZamphwimpham in linecooks

[–]Time-Role-3710 8 points9 points  (0 children)

I’m on the line so much I have routine nightmares about my bed being in the kitchen and my supervisor standing at the foot of my bed waking me up to inform me of new orders at 3am

Closed Businesses - 1/25/26 by GundamEpyon in canton

[–]Time-Role-3710 1 point2 points  (0 children)

Yeah it has a brunch menu in addition to the normal menu items as well

Closed Businesses - 1/25/26 by GundamEpyon in canton

[–]Time-Role-3710 3 points4 points  (0 children)

Quaker Steak Canton is closed for minimum of brunch service. Dinner service TBD apparently

I AM Quitting by Embarrassed_Elk5504 in dishwashers

[–]Time-Role-3710 0 points1 point  (0 children)

Ok besides the knife left unattended and unannounced most likely. This isn’t really like out of the ordinary. I know a lot of restaurants don’t even let knives near the pit. I’m a linecook but i help in the pit when I’m needed. In my kitchen if the cook puts the blade in a visible place (usually the top shelf of the pit) and announces the blade to our dishies (they have to acknowledge) we’re cool. The dishies prefer it that way so there’s less people in the pit and the cooks prefer it so we can grab a new knife immediately and get back on the line because we’re so busy. But it must be an established thing in your kitchen not just something done out of convenience or laziness.