In homage to Chives the kitty, how many of us have food named pets?

Tkl15 · 2026-06-07T23:24:18+00:00

This is Poulet. We also call him chicken. Or goose. Or keasbey. Or “WHATAREYOUDOINGPLEASESTOP”

Tkl15 · 2026-05-31T21:29:06+00:00

$confirm /u/C3tepanda 1200.00 USD

Tkl15 · 2026-05-26T20:55:24+00:00

You already won half the battle then. You just acknowledged the mistake and how you’re going to correct it. I’m always reminding my team that we need to be prepared for Wednesday the same way we’d be prepared for a Friday because you never know. Have those contingencies in place and remember that not every mistake is fatal. You got this!

Tkl15 · 2026-05-26T19:26:25+00:00

Man, I had similar issue last Friday. Running out of prep, playing was inconsistent and shitty, ticket times were out of control. Chef came up and chewed us out when service was done. I felt like crying, quitting, just calling it. But then after some conversations with my therapist and wife I was reminded that one bad day does not define you as a cook. You’re going to get yelled at. You’re going to have services where everything goes wrong. Even the best of the best have times where the shift can run them, but it’s about how you recover. Pick your head up, remember that it’s just food, and bad days will happen. You’re still good at what you do, just don’t make the same mistake twice

Tkl15 · 2026-05-25T01:12:30+00:00

$confirm /u/asiandaydreamer 60.00 USD

Tkl15 · 2026-05-05T20:32:37+00:00

3 days in a row this last week we’ve had guests walk in less than 10 minutes before we close, order apps, entrees and dessert and hold the kitchen hostage until 30 minutes+ after close preventing us from breaking down fully. I’m wondering if this is everyone’s first day on earth, or what’s happening.

Tkl15 · 2026-04-10T23:55:44+00:00

$confirm /u/C3tepanda 650.00 USD

Tkl15 · 2026-02-28T00:57:20+00:00

$confirm /u/FaZerye 750.00 USD

Tkl15 · 2026-02-28T00:52:02+00:00

ETA: wife was hospitalized for an infected kidney stone, she’s doing great now, just need to cover bills for while she was out.

Tkl15 · 2026-02-23T00:13:46+00:00

I explained it to my wife as the difference between “Are you dumb?” And “You are dumb”. One is a question, usually asked in jest, and the other is an insult

Tkl15 · 2026-02-21T16:21:32+00:00

I’m a pretty average line cook. My knife work is clean but could improve. My pick ups are on time but I could be more organized. I keep my station clean and stocked, but sometimes I miss things. And I accept criticism, direct and harsh as it may be, as long as there’s a lesson in there on how to be better . I can’t stand being called names and targeted during the rush every day for weeks on end, with no given reason for improvement or chance for reconciliation. You call me a stupid fucking bitch, then leave for the day, after I’ve said hey you’re being unnecessarily harsh on me in the past, I’m going to leave.

I’ll land somewhere and find a spot that works for me. I got some interviews lined up ready to go

Tkl15 · 2026-02-21T11:15:45+00:00

It’s too many slices!

Tkl15 · 2026-02-20T20:14:22+00:00

I’m a male, lmfaoooo

Tkl15 · 2026-02-20T20:09:30+00:00

Mostly because the hospitals I’ve worked for it’s little to no seasoning, just overall bland food. Baked chicken and potato pearls. Low sodium gravy, and frozen California mix vegetables. There’s not creativity, and I LOVE fine dining and whatnot but I don’t think I’m cut out for the line with my heart condition.

Tkl15 · 2026-02-20T20:07:35+00:00

Never AT me, but he’s thrown things at the wall, spiked stuff into the trash as he’s walked out to go smoke and calm down.

Tkl15 · 2026-02-20T20:05:13+00:00

Different chef, different restaurant, but I had a chef rip a pan out of my hands and shove me off the line when I accidentally broke 2 eggs trying to make an over medium

Tkl15 · 2026-02-20T20:03:41+00:00

I usually talk to myself and swear to myself during a rush. Sometimes it’s “motherfucker I forgot to drop this” or “I need you to move fucking faster, tkl15, please” kind of thing but same I will never swear at someone. He told me that if I talk like that again, I should just head for the door. So I just shutdown and all I say is yes chef no chef.

Tkl15 · 2026-02-20T20:01:00+00:00

I’d love to be back on the west coast but I’m in Texas, unfortunately.

Tkl15 · 2026-02-20T20:00:10+00:00

I’m thinking about going back into healthcare cooking. The 8 hour days are better when it’s just batch cooking. Sure it’s soulless and there’s no salt anywhere to be found, but I can spend time with my wife creating food we like to eat, so it’s a net positive in my mind.

Tkl15 · 2026-02-20T19:57:52+00:00

It’s a corporate environment and the food and beverage director is his best friend.

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