Do n’t ever ask a line of products cook what they run through at work .
I’m a huge fan of restaurants. I also happen to be extremely nosy, so I’m always curious about what goes on in the kitchen (besides the preparation of my delicious meals that hopefully aren’t being spat in 😀🤞).
For an inside look at kitchen life, I love to peruser/KitchenConfidential. Here are some of the wildest posts from the past few months that seem to sum up the restaurant industry experience:
1.Dealing with insufferable customers, obviously:
2.And dealing with insufferable bosses (or ex-bosses, for that matter):
3.Putting rags in the freezer overnight so that you can wear them around your neck during a boiling-hot day in the kitchen:
4.Sometimes being blessed with an incredible tip:
5.Being faced with REALLY stale ingredients:
6.Having their own social hierarchy:
7.Getting creative on a time crunch:
8.Receiving really bizarre notes from customers:
9.Appreciating clean plates:
10.Totally dreading truck day:
11.Getting fun notes from servers on the tabs:
12.And urgent notes:
13.Getting in workouts when they can. Sometimes that looks like doing curls with a Parmesan wheel:
14.Checking in on each other’s health (for better or for worse):
15.Leaving important reminders on the whiteboard:
16.Having a goodbye ceremony for utensils that have seen their day:
17.Making do with their “office space”:
18.Producing a heroic amount of food before close:
19.And finally, finding fun ways to pass the time when they can:
