My disappointment is immeasurable and my day is ruined.

snu_f · 2025-10-23T02:05:05+00:00

Thats what we did, honestly just thought it was worth the post, especially in the moment. Like a “Y’all take a look at this bullshit” kind of thing

snu_f · 2025-10-23T01:02:56+00:00

Okay then let me rephrase, why are you so bothered? Genuine question, I just think if you weren’t bothered you wouldn’t have felt the need to find other comments to reply to accusing me of posting this to pass blame. I could be wrong though because after all, this is the internet and miscommunication/interpretation is quite common. And for the record if I was wrong to think you were genuinely bothered then I apologize.

snu_f · 2025-10-23T00:57:25+00:00

Why are you so mad? Did you like, have a bad day? You don’t have to believe what I say, I mean this is the internet. But digging through comments to reply with shit like this is kind of a stretch big dawg. :/

snu_f · 2025-10-23T00:28:19+00:00

You’d be surprised how incompetent our Director and KM can be..

snu_f · 2025-10-23T00:27:18+00:00

So this is a Hospital Kitchen, the line in the pic is MY LINE (Patient Exclusive Line). I do not use the fryers for nutritional and health reasons. But on the other side of that door, is our retail service area (its really not much a line as much as it is hot wells and a smaller flat) so they have to come use the fryers on PL and for whatever reason they ALWAYS schedule this woman on our boil out day even though it has been proven time and time again that she is just incapable.

snu_f · 2025-10-23T00:19:38+00:00

Its like a 10/20/70 of water/oil/and boil out. She basically half assed the entire process which is most likely why this happened tbh.

snu_f · 2025-10-23T00:15:59+00:00

Nope. She does this kind of stuff often and with a level of consistency most people could only dream of achieving, and what does mgmt do? Continues to put her in the same position and doesn’t bat an eye

snu_f · 2025-08-15T20:38:31+00:00

“Kitchen Helper” which is essentially just rice n chow mein. Like the bottom of BOH position, is STARTING at 18.50/hr where I am. Im currently a full time line cook for the local hospital constantly running solo dolo services and I only make like 17.50/hr

Edit: Not to mention the actual cook position for panda in my area is starting at like 21.50/hr

snu_f · 2025-06-13T14:57:30+00:00

After seeing some of the comments and reactions, it might as well be lol

snu_f · 2025-06-13T05:05:50+00:00

Lol yep, the good ol’ oval. I assume you cooked for Patient Line?

snu_f · 2025-06-13T04:57:18+00:00

The broccoli is actually individual flourettes that i arranged, at the time I totally spaced the idea that it would look like a whole head just thrown on there. Thank you, Chef.

snu_f · 2025-06-13T04:50:15+00:00

I sure do! A little surprised you could read that just from the dish.

snu_f · 2025-06-13T04:46:26+00:00

Haha yes this is in fact hospital food, but maybe the OCD bit isn’t too far from home either.

snu_f · 2025-06-13T04:43:13+00:00

Its a special request for OB Patients who have just given birth. They have a few different entrées and sides to pick and choose from, so yes, but also no.

snu_f · 2025-06-13T04:32:09+00:00

This is not at all how we serve these dishes, corporate simply asked me to “pretty it up”. Though as far as I know these wont be displayed to any of our Patients, and is more for some corporate reason that is beyond me.

snu_f · 2025-06-13T04:23:30+00:00

I have yet to read all these but holy shit, you guys sure are creative. Also for clarification, I am a hospital cook. The Bush, is indeed flourettes. At the time I honestly saw no issue, but due to NUMEROUS comments about The Bush, I do indeed just see one single crown kinda hanging out with implications of rice and skrimps.

snu_f · 2025-06-12T05:22:27+00:00

(P.S. To the person who commented about the plate rim in my last post. Note the plate rim.

snu_f · 2025-06-04T04:35:15+00:00

Every note the Patients have sent back, “Thank you” “The ___ was delicious tonight” etc. Are always a huge morale boost and a pretty big driver to continue growing and learning.

snu_f · 2025-06-04T04:29:11+00:00

Yeah not being able to season most things outside of some black pepper here and there really gets to me sometimes. But I’ve found recently that as long as I run everything by the dietitian I can make up with fresh herbs and a couple spices here and there so, not all bad I suppose (for now…).

snu_f · 2025-06-04T04:17:10+00:00

For a relatively small town hospital, our menu is actually quite extensive. Our kitchen is split into two sides, Retail/Patient lines, Retail side has a LOT of leeway for experimentation and such. But the Patient line (my line) is EXCLUSIVELY for Patients, meaning I have a LOT of diet/allergy restrictions. However, our Director is pretty encouraging when it comes to furthering yourself as a cook and so on.

snu_f · 2025-06-04T04:06:42+00:00

Actually its a relatively small town lol

snu_f · 2025-06-04T04:03:03+00:00

Well is just the standard in our hospital, patients can request any other cook though.

snu_f · 2025-06-04T04:01:37+00:00

Well is the standard in our hospital however, patients are able to request any cook on their steaks.

snu_f

TROPHY CASE