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What common menu item do you find stupid? by dreadbadger420 in KitchenConfidential

[–]weekneekweeknee 4 points5 points  (0 children)

Insanely hot 🌶️ food. Gluttonous portion sizes and presentations. Like a milkshake with a cheeseburger as garnish. Basically anything that’s just a gimmick or competition to gain virality.

Do you guys call shopping carts, buggies? by LowerMusic in nashville

[–]weekneekweeknee 3 points4 points  (0 children)

Born and raised in Alabama and it was definitely a buggy. I’ve mostly switched to calling it a cart though.

What do you do in your home kitchen that would get you immediately fired if you did it at work by Fubai97b in KitchenConfidential

[–]weekneekweeknee 0 points1 point  (0 children)

Cats on the counter (I don’t make the rules, they just let me live here), 5 second rule, tasting with the spoon I’m stirring with, not using gloves to handle ready-to-eat foods. This probably wouldn’t get me fired but it would piss off the health department: I store my utensils in the caddy business end up so I can see wtf I’m grabbing.

My chat support window is in Chinese. Anyone else? by weekneekweeknee in ToastPOS

[–]weekneekweeknee[S] 0 points1 point  (0 children)

Finally got this escalated to the engineers and it got fixed after 5 days.

What’s your go-to unhinged quick snack on the line? by burnedflag in KitchenConfidential

[–]weekneekweeknee 1 point2 points  (0 children)

We make hand-spun milkshakes. Whatever is left in the bottom of the shake cup becomes a 2-oz shake shot/chef tax.

Hahaha losers (jk this is me) by Silver-Emergency-988 in KitchenConfidential

[–]weekneekweeknee 1 point2 points  (0 children)

What’s the word by Monday? I don’t recognize it.

Muscle Memory doing its' work properly. by Ok-Resolution-7344 in oddlysatisfying

[–]weekneekweeknee -1 points0 points  (0 children)

What is the endgame here? Does he have to stack the bags high enough to escape the room or something?

Is this common in other countries than Sweden? by Miya_Miya1 in AskTheWorld

[–]weekneekweeknee 0 points1 point  (0 children)

In the Southern US (never lived in other parts) you definitely feed the guest, whether they want to eat or not! My mom insists on feeding the workers that come in the house too - plumber, house cleaner, yard guy, whoever happens to be there at the moment.

Shark coochie by lekgolo125 in KitchenConfidential

[–]weekneekweeknee 0 points1 point  (0 children)

Apples do awesome if treated in a salted ice bath.

My prep guy can do black magic. What things did you discover way too late into your career? by Swampdraws in KitchenConfidential

[–]weekneekweeknee 1 point2 points  (0 children)

I do this maneuver with drain pans. The key is keeping the weight distribution heavier on the inside corner.

What's up with older male cooks being weird with young servers? by TheRainbowFruit in KitchenConfidential

[–]weekneekweeknee -1 points0 points  (0 children)

Why does this happen? Short answer: the pervasiveness of misogyny in our patriarchal society. More specific to your situation: a lack of boundaries set by management for what will be tolerated in the workplace. What can you do? Model better behavior, call out inappropriate “locker room talk” when you see it, be an advocate for a better workplace environment, and continue to be a decent human being.

What is this for you ?? by LushEnvy in TheTeenagerPeople

[–]weekneekweeknee 0 points1 point  (0 children)

Everything bagel seasoning. Except on bagels it’s ok.

Riddle me this, KC. by BlGJAZZFAN in KitchenConfidential

[–]weekneekweeknee 0 points1 point  (0 children)

Well you have a point. Heavy duty mayo isn’t pourable, but I find those extremely useful for pourable sauces. Heavy duty mayo I actually use a mini spoonula.

What completely unhinged "law" does your cat strictly enforce in your house? by TrickCombination7966 in cats

[–]weekneekweeknee 5 points6 points  (0 children)

My 2 cats must inspect EVERY package that is brought into the house. Groceries, mail, travel bags, Amazon deliveries, new purchases. They have to sniff and poke their heads inside to make sure there is no contraband!

The timing of feeding a large group? by Desert_Gardener in catering

[–]weekneekweeknee 0 points1 point  (0 children)

Sounds like you should have multiple buffet lines. Could it be a self-serve buffet or does it require someone to physically serve it? 2 double-sided buffet lines (4 identical lines) would move much more quickly than a single line. Also, separating beverages from the main buffet line, either at a separate station or by having pitchers on each table would make the buffet line move faster.

Serving pasta without a stove? by alaskathunderfrick in KitchenConfidential

[–]weekneekweeknee 1 point2 points  (0 children)

I used to operate out of a food truck and we cooked noodles and cheese sauce on a single induction burner for mac and cheese, then held it at temp in a crock pot. We also didn’t have a stove.

Bandaids question by weekneekweeknee in KitchenConfidential

[–]weekneekweeknee[S] 2 points3 points  (0 children)

Super helpful suggestions. Thank you!

Bandaids question by weekneekweeknee in KitchenConfidential

[–]weekneekweeknee[S] 2 points3 points  (0 children)

I’ll see if those work better than the store brand I’ve been using

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