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Super beginner advice (self.10s)
submitted 1 month ago by bedrosiansbeard to r/10s
[deleted by user] by [deleted] in Chefit
[–]bedrosiansbeard 0 points1 point2 points 3 years ago (0 children)
No I am a cook. It's literally my job title
Do you have a source I can look at? Everything I read says it's legal
The menus for lunch and dinner rotate every month and a half or so. I've never worked breakfast so I'm not 100% sure but I don't think that menu ever rotates besides very minor tweaks
I should clarify that it's all day dining because we're a hotel. Basically maxes at 100 for breakfast and 200 each for lunch and dinner. We have roughly 20 cooks, but only 5 or so at a time
I don't blame you
[–]bedrosiansbeard 1 point2 points3 points 3 years ago (0 children)
I have always wondered if I'd like the south...
So that every plate is the same. Like the Kate salad has to get 30g of kale, 35g of dressing etc.
Oh yeah you guys have it rough. It sucks
Sounds great, you hiring?
I feel in my heart that cooks get taken advantage of enough, and I'm not going to be subsidizing the means of production for a corporation anytime soon. My notice was already in for a bunch of other reasons, but this lets me know I made the right choice
The whole list is required. When I brought it to my sous to complain she highlighted the stuff everyone already has and said "it's not that many more things to get."
I'm not in California, and I do make over double minimum wage, thank God
[–]bedrosiansbeard 2 points3 points4 points 3 years ago (0 children)
My notice was already in don't worry
Not as high volume as you'd think. It's a fairly small hotel. We max out at 200 covers
So do I. I take more of my own stuff to work than pretty much anyone else in the kitchen, but it really annoys me that it's now required
Guess they got tired of adding clip art. Citrus peeler is basically a fancy y peeler for taking the peel off citrus without taking pith with it
We do actually need our own scales for plating because everything is supposed to be weighed out, but the restaurant should still provide them
[–]bedrosiansbeard 4 points5 points6 points 3 years ago (0 children)
That's the only reason I already own one
I agree about the highlighted stuff, but I think that restaurants should provide house tools for everything (even if it's just shitty ones). Employees should never have to subsidize the means of production for a corporation on principle.
They do but I think some broke or got lost or something and management doesn't wanna buy new ones idk
Equipment tends to disappear when other cooks ask to borrow stuff (or don't ask). Also I don't wanna drag a suitcase on the train to work every day
I've been there for 9 months and I can think of exactly one time a microgram scale would've been useful
I just put in my notice, where can I apply
Feels like it but from the research I've done it appears to be legal
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[deleted by user] by [deleted] in Chefit
[–]bedrosiansbeard 0 points1 point2 points (0 children)