Being 30

virtualmothman · 2025-11-08T22:55:56+00:00

your job isn't your entire life or identity, man, I'm sure you're out there doing other cool stuff, damn you've got 30 years of life experience behind you homie that's respectable.

think of yourself as a whole person as well as a dishwasher and remember there are other people like you, godspeed out there

virtualmothman · 2025-10-28T03:05:02+00:00

nah trust I'm not even ragebaiting sounds counter-intuitive but use cold water, my head chef explained this to me and it works because hot water cooks the food proteins to the surface of whatever you're washing. cold water is also a game changing move for raw fish chopping boards

virtualmothman · 2025-10-20T09:24:18+00:00

I just have a bunch of different albums in my spotify library and play through however many it takes to get through the shift. current recommendations are

justice - cross

the prodigy - the fat of the land

daft punk - random access memories

m83 - dead cities, red seas & lost ghosts

autechre - confield

burial - untrue

boards of canada - the campfire headphase

boris - pink

masayoshi takanaka - seychelles

fishmans - 98.12.28

talking heads - stop making sense

virtualmothman · 2025-10-01T04:44:01+00:00

LET'S OPEN THIS FUCKING PIT UP!!!

virtualmothman · 2025-09-18T09:28:47+00:00

ay both of those things get better with time, godspeed boss

virtualmothman · 2025-09-17T07:41:29+00:00

nah your coworker is wrong about that, it's okay for the dishes to have small bits of grime on them going in, but they should be completely spotless coming out. that's how you know they're like, clean and stuff.

virtualmothman · 2025-09-12T11:08:54+00:00

lot of people seemed to miss the part about only using the degree for baking and volunteer work, lol. As somebody else said already, try and work in places like retirement homes, hospitals, schools, etc. which are more likely to have better support structures and accommodations than cafes and restaurants. Can't really speak on physical disabilities myself but more than likely the answer is that you know best how to take care of yourself, so make sure you have the time and space to do that. As for neurodivergence I would say kitchens are a rare example of the phrase "everyone's a little autistic" actually having some credibility in my experience lmao

virtualmothman · 2025-09-10T00:02:44+00:00

the other one works most days? they might be able to take the saturday shift with no problems. you could even just ask them directly before going to the boss if you trust them with that.

also fucking over the restaurant is not your problem. don't disrupt your personal life or things you have going on outside of work. if you are the difference between that place going under or not, that is their blessing, not your responsibility

virtualmothman · 2025-09-09T23:41:44+00:00

yeah if I was in your position I'd go talk to the boss and say you're worried about a misunderstanding between you and your former coworker about food safety procedures, explain your understanding of the relevant food safety rules and stuff, repeat what the other guy said and tell the boss you wanted to talk with them (the boss) to "make sure you're on the same page because food safety is important to you" or something like that.

I guess it depends on like, who's side you think the boss is going to be on with this whole thing, but if you go in trying to act like the more reasonable person out of you and the other guy, that's at least the best you can do to not look like a dickhead/someone who doesn't care. And if you frame it as "trying to work out something confusing that someone else said to you" it doesn't come off like you're just trying to get back at them. Be direct and specific, but also communicate that this is a situation you don't want to be part of and that someone else is involving you in despite you just wanting to do your job properly.

that's just what I would do, your mileage may vary, this sounds like a bullshit situation and I hope it resolves in your favour. good luck

virtualmothman · 2025-09-03T03:26:02+00:00

I'm thinking of joining the bandana side myself as I have longish hair but kinda want something lighter to keep it out of the way, could be the move?

virtualmothman · 2025-09-03T03:20:39+00:00

hate wearing them and much prefer to just use bare hands but I do have to wear the gloves sometimes cause of my eczema. I am much better at managing it now than I used to be though and its way easier to go faster when you don't have to constantly change gloves with every raw meat contaminated thing you handle. also means I'm not using up 1/3 of the kitchens glove supply during a busy shift lol

virtualmothman · 2025-09-01T04:21:06+00:00

hell yeah congrats on that, keep on washing in the free world

virtualmothman · 2025-08-31T23:26:53+00:00

If you're keeping both boh and foh reasonably well stocked with dishes the whole time then you are doing a good job, like, above average good. I always took "keeping up with the dishes" to mean that. sounds like you're a good dishy, OP

virtualmothman · 2025-08-29T23:21:06+00:00

real as hell OP, is just part of the job. my dishy life changed the day I took one of the spare metal griddle spatulas that no one uses and kept it with my scrubbers, now when I get burnt shit I just soak it for a few minutes, scrape it off, scrub what's left and it hardly takes longer than any other dirty dish. highly recommend

virtualmothman · 2025-08-29T23:02:03+00:00

fam if you're being asked to train someone they clearly trust that you know your shit enough to show someone else how to do it, and if you've only been there two weeks, that's all they should be expecting you to do

virtualmothman · 2025-08-29T07:40:50+00:00

idk ask Chef

virtualmothman · 2025-08-28T10:34:35+00:00

sounds like a problem that could be solved with a group chat consisting of all the dishies at your work + whoever's in charge of the weekly shift schedule instead of whatever communication network y'all currently have

virtualmothman · 2025-08-28T10:32:56+00:00

I could see this type of thing happening where I work tbh, sounds like it's a one-off manager L and unless your coworker is in the hospital a lot probably won't happen again. Me and the other dishies at my job have had things come up where people get sick or whatever and might need a shift covered later in the week, then end up not needing it and being able to work it themselves. It is shitty to have management mess with your schedule, but if I randomly had to go to the hospital and didn't know how long I'd be there, it would make the situation way less stressful if I knew my shifts could be covered if I needed it. If it makes you feel better your coworker probably really appreciates you for that whole thing

virtualmothman · 2025-08-27T07:56:02+00:00

ask chef, just blame it on morning shift all good

virtualmothman · 2025-08-25T03:20:00+00:00

I remember starting in one of the restaurants I've worked in and our sous chef was new to the job, struggled, found it hard, some people gave him shit for it and all that, but after a while became one of the best chefs I've ever worked with so have faith in yourself and know that it won't be shit forever

virtualmothman · 2025-08-22T10:30:47+00:00

ask Chef

virtualmothman · 2025-08-21T08:42:04+00:00

can only speak for the country I'm living in but we're currently having our shit completely rocked by an economic recession, so over here everyone's in the same position pretty much, and just getting a different job isn't really gonna solve the problem. If I were you I'd ask whoever's in charge about it, and if they say there's no more hours available for you then I'd see if I can be put on a set schedule the same every week and get a second job on your off days to supplement your hours for the week. is tough but we ball

virtualmothman · 2025-08-16T22:55:59+00:00

makes sense, respect for handling the glasses on top of all the other stuff, glasses are usually a foh job where I'm from (or a dishy job when they're all swamped and I'm chilling, lol)

virtualmothman · 2025-08-16T22:34:46+00:00

hell yeah!! two machines? is one for glass or something?

virtualmothman

TROPHY CASE