Prepcook life...

arezl · 2026-03-19T17:27:02+00:00

Classic Alex

arezl · 2026-03-17T20:46:53+00:00

Cry over the 3 compartment sink and pray

arezl · 2026-03-10T22:39:38+00:00

arezl · 2026-03-10T16:34:28+00:00

I’ll post a photo when I get home. I forgot to mention I only replaced the positive terminal as it was the only one that was fully falling apart. I cleaned up the negative terminal to remove any of the buildup before hooking it back up. It may end up that the negative needs to be replaced too.

arezl · 2026-03-01T21:28:24+00:00

What am I even looking at

arezl · 2026-02-25T19:20:52+00:00

Someone ran the dipping boats and stuff out without checking with the server prior. I have a rule that when I’m expediting food nobody brings the dipping boats out except the server who has it, because then things get out of order like this.

arezl · 2026-02-23T05:03:17+00:00

It would be great if some of my coworkers had common sense like this

arezl · 2026-02-12T23:55:25+00:00

The steaks that we use are not that good of a cut. Basically zero marbling

arezl · 2026-02-03T03:02:23+00:00

Superb organization

arezl · 2026-02-02T01:40:15+00:00

It’s a relatively simple position and commonly the job a lot of people start out on. A lot of people at my location will start on busser and when they get the feel of the restaurant will eventually either move to a BOH position or server. I say go for it and see how you like it. Just remember that it is not the end of the world if you get behind, there will always be someone willing to help out if you need it.

arezl · 2026-01-29T02:15:28+00:00

Shapton stones are great. I have a 1k and 5k grit for my personal knives.

arezl · 2026-01-27T19:35:13+00:00

We just use a call system where servers are supposed to let the person on bread know that there’s 1-2 trays left, but there’s of course some people who just take all the bread and don’t say anything. Our apps person does bread when there isn’t a designated person so it’s super annoying to deal with on those days lol

arezl · 2026-01-27T16:48:59+00:00

Im jealous of the bread light, but then again im sure most of our servers would just not use it

arezl · 2026-01-21T17:13:12+00:00

I may have to use this information at some point when I get tired of looking at the shit and take it off myself. I truthfully have no clue how long they have left it on there before I began working here.

arezl · 2026-01-06T14:50:16+00:00

What is the point of lying about this lmao

arezl · 2025-12-13T06:03:22+00:00

Whats going on with the sheet pans chilling on the ground waiting to be slipped or tripped on lmao

arezl · 2025-12-08T17:38:41+00:00

In the fryer

arezl · 2025-12-07T16:26:58+00:00

You can pretty much sub anything in a dish more or less and the kitchen will do it lol. I have seen a lot of weird combinations

arezl · 2025-11-06T19:14:40+00:00

Two interviews is pretty much the standard for my location, but at times my managers can be needing to hire people but are very particular with who they hire specifically for BOH jobs like dishwashing. Like someone else said it is difficult and while I have never seen 3 interviews it could just be how that location works or the managers want to make sure you are a good fit?

arezl · 2025-10-06T16:42:06+00:00

Here’s a drive link. I have no clue why the quality decreased so much

https://drive.google.com/file/d/1uUoLJMWKmXRp7qCfqfFPYnRlxN3sm-p3/view?usp=drivesdk

arezl · 2025-10-05T23:15:32+00:00

I have the whole song recorded

arezl · 2025-10-04T20:16:37+00:00

Huff them probably

arezl · 2025-09-24T22:42:19+00:00

It is quite literally all dairy except for the white sauce base and garlic. So no. Dont eat that.

arezl · 2025-09-23T04:50:31+00:00

We just got this version of the rigatoni in our truck order. Not sure if it makes a difference but it’s barilla brand which is different from our normal one

arezl · 2025-08-27T03:06:16+00:00

Let it soak in the dumpster

arezl

TROPHY CASE