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420chan's Canada Cannabis Legalization Logitech Giveaway

We're giving away Logitech hardware to lucky 420chan users to celebrate recreational legalization on October 17!
Round 1 Giveaway Entry     Discussion Thread
Industry by Julia Child - Thu, 16 Nov 2017 01:53:06 EST ID:K+Wpy0HL No.153655 Ignore Report Quick Reply
File: 1510815186894.jpg -(84321B / 82.34KB, 720x960) Thumbnail displayed, click image for full size. 84321
Where do you work?
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Johann-Carl Leuchs - Thu, 16 Nov 2017 11:13:00 EST ID:sw7Y2ooA No.153658 Ignore Report Quick Reply
Risk Management for a financial company. It's bot as exciting as it sounds.
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Johann-Carl Leuchs - Thu, 16 Nov 2017 11:13:00 EST ID:sw7Y2ooA No.153659 Ignore Report Quick Reply
Risk Management for a financial company. It's bot as exciting as it sounds.
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Chen Kenmin - Thu, 16 Nov 2017 15:23:07 EST ID:uX+Z8E/b No.153660 Ignore Report Quick Reply
pizza hut, AMA
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Hiroyuki Sakai - Thu, 16 Nov 2017 16:41:01 EST ID:yU/V4d0T No.153661 Ignore Report Quick Reply
I am a cook at a taphouse in downtown city I live in
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Adolphe Gérard - Fri, 17 Nov 2017 02:29:03 EST ID:6xvi78y3 No.153668 Ignore Report Quick Reply
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Whos the dumbest person at your job?
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Andrew Zimmern - Fri, 17 Nov 2017 02:43:39 EST ID:uX+Z8E/b No.153670 Ignore Report Quick Reply
>>153668
my boss, easily
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Antonin Carême - Fri, 17 Nov 2017 10:50:25 EST ID:L74VWhhW No.153672 Ignore Report Quick Reply
Cook\Sous Chef in a scratch pub.
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James Martin - Fri, 17 Nov 2017 13:48:49 EST ID:4KmmhmSM No.153676 Ignore Report Quick Reply
I don't work in a bar but I spend a lot of my off hours in one
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François Vatel - Sun, 19 Nov 2017 20:18:50 EST ID:ImVCYeW3 No.153699 Ignore Report Quick Reply
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>>153655
waiter in a high-end casual seafood restaurant
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Jean-Georges Vongerichten - Mon, 20 Nov 2017 16:14:11 EST ID:8eaqa6FP No.153709 Ignore Report Quick Reply
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baker/dessert chef for a coffee-house-slash-restaurant

cant really say anyone i work with strikes me as "thats a stupid person", if i tried to discern who was the *most* stupid, id really have to spend some time thinking.

dang. maybe its me?
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Michel Guérard - Tue, 21 Nov 2017 02:28:55 EST ID:o1mn8sko No.153713 Ignore Report Quick Reply
some people make the bread, some people eat the bread
i hide under the table sniffing people's feet
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Lucien Olivier - Wed, 22 Nov 2017 04:03:39 EST ID:AbJGbxJ4 No.153720 Ignore Report Quick Reply
>>153709
what do you call that bad boy
>>
Joseph Favre - Wed, 22 Nov 2017 16:50:11 EST ID:8eaqa6FP No.153722 Ignore Report Quick Reply
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>>153720
i was really into Stardew Valley at the time, so when i made them i decide to call them Maple Bars

these are chocolatey oat dohnuts with a brown butter glaze
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Koumei Nakamura - Thu, 23 Nov 2017 07:10:26 EST ID:YE5l9EDB No.153726 Ignore Report Quick Reply
I clean toilets at a grocery store and get a discount on donuts. Pretty sweet deal ngl.
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Franz Quixtner - Fri, 24 Nov 2017 17:23:56 EST ID:ICRwIPEn No.153733 Ignore Report Quick Reply
>>153726

got any chuckle-worthy tales?
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Tyler Florence - Fri, 24 Nov 2017 18:39:04 EST ID:vT3d2MP9 No.153734 Ignore Report Quick Reply
>>153709
youre are a vury wise person.

>>153672
How big is the place?

I work at a fine diining resturaunt with event spaces and a 30 seat bar and like 150 seat dining room. 4 man line plus expo. lunch crew sucks, prep crew is great
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Ina Garten - Fri, 24 Nov 2017 20:30:37 EST ID:TtzpjTBW No.153735 Ignore Report Quick Reply
Teaching English to mega rich Chinese kids. It's hard work, but very rewarding and a lot of fun. Comes with difficulties though but it's a thousand times better than the inane call centre bullshit I was doing back in the UK.
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Yutaka Ishinabe - Fri, 24 Nov 2017 23:00:32 EST ID:/H3oo5RC No.153736 Ignore Report Quick Reply
>>153658
>>153735
Are you guys retarded or just pretending?
>>
Bobby Chinn - Sat, 25 Nov 2017 03:03:01 EST ID:q8K7teet No.153738 Ignore Report Quick Reply
>>153736
Sorry I flip between /b/ and other boards quite a lot. Just assumed this was a thread on there.
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Thomas Edwards - Sat, 25 Nov 2017 22:12:49 EST ID:d020XSiN No.153742 Ignore Report Quick Reply
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Head server/ assistant manager at a BBQ Place known for our beer selection and super bomb brisket and ribs and smoked slamon
Shit is retarded easy, I worked in fine dining for the past 5 years so this is suuuupppperrr chill compared to that but I don't make as much most nights, but work more hours so it kinda evens out
Overall I like it alot would assistant manage again, I get to show off my beer knowledge and I love knowing how to sell people on beer (the BBQ sells itself)
>>
Charlie Trotter - Wed, 29 Nov 2017 13:29:28 EST ID:d4cuTP3x No.153763 Ignore Report Quick Reply
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>>153655
I dont. I just sit at home eating junkfood, watching anime and playing videogames all day. Hiffwe
>>
Gaston Lenôtre - Wed, 29 Nov 2017 14:54:29 EST ID:XiUh33qu No.153764 Ignore Report Quick Reply
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I've been in the industry for about 10 years now and I've worked as a Papa John's pizza maker and driver, server and bartender at a popular NC BBQ joint, and most recently a waiter and bar manager at an extremely high end restaurant. The most interesting thing about moving up through the ranks is the attitude in the kitchens.

Papa Johns? No one gave a flying fuck about anything. I've literally seen people toss a pizza into a box, splattering shit all over the cardboard, cut it up, and sell it to some poor soul. (Bonus fact: the first day of work is "training day" and you have to sit in a cramped office and watch papa John Schnatter talk about how great he is for 4 hours, and made it himself by selling the corvette his dad gave him.)

BBQ Joint was full of jokesters that cared a lot about food, but didn't give a shit about the process or haute cuisine at all. They all kind of did their thing and it was every man for himself. (Lots of latino back of house at this one. Worked here for 5 years and learned the majority of spanish that I know from those sweet Guatemalans.)

High end restaurant is absolutely nuts. Everyone in the kitchen treats work like an episode of top chef. The chef is called chef, the chef is the expo, the chef will insult your julienne, if you do not fire the dish when the second course comes in you will not be asked back from the stage. Everyone in the back has cooked professionally for at least 5 years and all but a few have culinary arts degrees. It's some shit to aspire to for sure.
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Jean-Baptiste Troisgros - Fri, 01 Dec 2017 20:27:55 EST ID:8eaqa6FP No.153783 Ignore Report Quick Reply
>>153764
i wish i had a middleground. i love the laid back atmosphere at my work but too many people just take total advantage of it and use it as an excuse to do things in the most sloppy way sometimes

im taking making a mess then leaving it for someone else to pick up. dropping something and just ignoring it. taking everything out the fridge to get to one thing at the back, then leaving all the stuff thats been taken out just sitting there

i love how sometimes the atmosphere is so family-like and relaxed. i can just pop upstairs ask for a coffee and hang out and chat. I wish it were possible to have both worlds - drum a little more work ethic into some of the people, without making it some high-stress no-fun-allowed work environment.

if i was given more sway id tighten a few screws. Something i thirst for is a working environment where everyone is on the top of their game. Everyone is passionate about food; doesnt feel comfortable just standing around doing nothing; has a good attitude and considerate disposition. But that last scenario you described simultaneously sounds like the last thing i want. stress stress stress.

less stress, more work ethic.
>>
Curtis Stone - Thu, 14 Dec 2017 17:51:02 EST ID:T4GfoUN6 No.153888 Ignore Report Quick Reply
The industry is garbage. Spent six years working in a variety of restaurants that were all very busy. High end/low end/middle of the road. The money always sucks and most of your co-workers are drunks/drug addicts. Management treats you like scum because you're an uneducated cook you fucking idiot and you don't deserve respect because the real world isn't an episode of television.

I quit this year and I am never going back. Absolutely love cooking at home again. I am much happier and healthier and I am already making more money.

There are exceptions to my bitterness of course. Some places pay their workers properly. Do you ever look at cooks or chefs in their late 30s+ though? They're all so mentally unstable and angry at the world it's pathetic. All so a server with big tits can walk in and make tripple your wage in one night. Fuck the "industry".


The fact that we call it the "industry". FFS go eat some rice and shut up
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Auguste Escoffier - Fri, 15 Dec 2017 16:11:57 EST ID:yU/V4d0T No.153900 Ignore Report Quick Reply
I put in my two weeks notice at my cook job on Tuesday. Been at this place in particular for about 14 months now, I have no idea what I am going to do next but I just can't do it anymore.

And now I'm off to close that damn place tonight, fuck, just another week and a half...
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Michel Roux - Sat, 13 Jan 2018 12:00:27 EST ID:RmoUZmWO No.154122 Ignore Report Quick Reply
>>153900

of all the jobs i read about on this chan it always seems cooks are the most miserable. look into a (different) tradeskill like carpentry, electrician, plumbing, mechanic, etc. basically the only way out of the trap is to complete a professional degree while working a trade so you finally can not live paycheck to paycheck
>>
Charles Durand - Thu, 18 Jan 2018 14:08:35 EST ID:0XUBC+Au No.154178 Ignore Report Quick Reply
i recently landed a job as a dishwasher, gib advice plz
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Thomas Edwards - Thu, 18 Jan 2018 15:15:56 EST ID:NYhesM2y No.154180 Ignore Report Quick Reply
delivery driver. pizza wings and pasta. split pay with tips expected to fill in the gaps. usually they do and then some, but all things considered it's still incredibly exploitative. Drivers take on all the cost (car, gas, insurance) and risk for a pittance, and because so many people view tipping as optional or don't understand the pay structure some days can be pretty brutal.

I'm in the US, btw. Bottom line is if you're not going to tip don't use the service. You aren't sticking it to the industry, they've already made their money off of you. You're just further exploiting underpaid workers.
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Jamie Oliver - Thu, 18 Jan 2018 17:10:29 EST ID:RmoUZmWO No.154182 Ignore Report Quick Reply
>>154178

you will need an outlet for the stress you accumulate. work hard and you get moved up to a better spot if you're lucky and the guy in charge isn't a prick
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Elizabeth Falkner - Sat, 20 Jan 2018 11:16:53 EST ID:yU/V4d0T No.154199 Ignore Report Quick Reply
>>154178
I hope you don't care about the quality of the skin on your hands
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Johann-Carl Leuchs - Sat, 20 Jan 2018 21:38:45 EST ID:0XUBC+Au No.154208 Ignore Report Quick Reply
>>154182
they told me at the interview they want to train me as a cook but all their dishwashers are taking holidays during the next few months, pretty lucky i guess

>>154199
ive been there 2 weeks now and my hands look like ive covered them in PVA glue cuz my skin is peeling so badly lol
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Cyril Lignac - Sun, 21 Jan 2018 06:31:30 EST ID:25vWPLvE No.154212 Ignore Report Quick Reply
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>>153655
Been fine dining my whole adult life. 12yrs into the industry game. Love every other min of it. I 100% approve of industry threads! I send you ALL SLAYER with Hokkaido prefecture "snow beef" enjoy the marble. Wicked wild texture. Much like butter when the fats are exposed to heat .
>>
Raymond Oliver - Sun, 21 Jan 2018 07:24:05 EST ID:bnDwnI8O No.154213 Ignore Report Quick Reply
>>154212
Why not just eat some fat? That wagyu shit is missing the point.
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James MacInnis - Mon, 22 Jan 2018 03:27:41 EST ID:N9T+fdrU No.154221 Ignore Report Quick Reply
>>153783
That's all good to me except the not feeling comfortable standing around part. Fuck that. I was a bar cook a while back and if I was standing around while the boss was there he would get butthurt and start making me clean things that didn't really need cleaning so I would just pretend to clean tables all day so he would fuck off since hardly anyone ordered food.
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Michel Guérard - Tue, 23 Jan 2018 10:43:34 EST ID:RmoUZmWO No.154226 Ignore Report Quick Reply
>>154212

that looks mouth-wateringly delectable and artery-cloggingly high in fat at the same time.
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Bobby Chinn - Sun, 28 Jan 2018 13:29:54 EST ID:iG3tV7gg No.154274 Ignore Report Quick Reply
I have a job selling cellphones
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Marc Forgione - Wed, 21 Mar 2018 13:29:20 EST ID:LyUN9JBd No.154660 Ignore Report Quick Reply
I wash dishes and sometimes cut vegetables. It sucks.
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Hank Hill - Wed, 21 Mar 2018 14:36:58 EST ID:bnDwnI8O No.154661 Ignore Report Quick Reply
I sell propane and propane accessories.
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Robert Irvine - Thu, 22 Mar 2018 10:26:15 EST ID:MJ4hfwBE No.154669 Ignore Report Quick Reply
waaay too many servers ITT. Get out. Nobody likes you and all the money you make being everyones literal slave. There are no schools for you. Or books. Or television stations. Or schools. Servers are vile scum that rely on being fake individuals so they can scrape the tips from peoples wallets.

You treat those who cannot tip well like dirt even though you have no idea why they may not have been able to tip properly. You talk down on your kitchen if they mess up an order even though they show up before you and stay after you while a chef yells at them. The cooks make less then you on average and leave work covered in sweat and anxiety only to drown it in booze and drugs.

Fuck. Servers.
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Chen Kenmin - Thu, 22 Mar 2018 11:21:14 EST ID:bnDwnI8O No.154670 Ignore Report Quick Reply
>>154669
Maybe you shouldn't be eating out if you can't afford to pay for it.
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Curtis Stone - Thu, 22 Mar 2018 12:11:40 EST ID:ATTEhYAS No.154671 Ignore Report Quick Reply
>>154669

you are hating the player and ignoring the game. maybe the problem is that there are laws allowing people to employ others on a wage below the poverty level, and expect the customers to boost that pay. maybe the server is just trying to survive in this fucked up system we have, which is the true problem. of course all this contemplation may be too much for your shallow, hate-filled mind. go back to judging with all your wisdom
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Robert Irvine - Thu, 22 Mar 2018 16:31:10 EST ID:MJ4hfwBE No.154677 Ignore Report Quick Reply
>>154671

nah dude. I've just worked at too many places with servers complaining and whining about everything. Bitching about cooks. Bitching about tips. Bitching about hours.

I just remember working 14 hour days and struggling while some girls would walk in and fuck up the orders but leave with more money. It's something you are not allowed to talk about in the kitchen unless you are a bitch so I have kept it in for quite a while. That was 6 years of pent up rage.

You are right about the game though. They need to pay the servers regular wages. The whole thing is flawed. It's not like the tips even everything out. Servers will walk away with 200 dollars a night in some places I have worked at. That does not equal anywhere close to what the guys in the back make.

Also yes some servers are very very very good and work at high end restaurants. I have worked at these high end restaurants in the back. The work load is just that much harder for the kitchen but my wage was only a dollar more then when I worked at a pub when I was young. The whole thing is fucked. It's why i left the industry. I do love cooking but I can't stare a dumb blonde in the face while she makes double what I make yet works less hours and fucks up the orders anyways.

I can live with this fact when it isn't right in my face every single day. I know a lot of cooks who feel the same way but like I said you don't speak about it at work. Nobody wants to work with a complainer.

I once worked at a place with split tips 50/50. The result? No cooks every quit. The front and back of house got along great. Everyone was happy. Everyone worked hard because a good tip out helps everyone. They got a new owner. He changed the tips. Half the team quit. I've since gone back a year later and it's now ANOTHER whole new staff. They have fallen right into the trap of the revolving door of kitchen staff that every other restaurant has.

Am i bitter? Yes. It doesn't change these facts. There are tons of articles about this and even more cooks who have quit the industry or live in it upset and bitter every day until they get old grey and drunk.

It's impressive when I see an excellent chef who works hard and is happy with a happy staff. It's rare as fuck. Even the chef I worked for and respected the most of anyone I have ever worked with quit last year. Moved back home at 38 to start a new career. Sick of the system. Sick of his pay. Sick of his hours. Sick of being angry at everyone every day.
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Curtis Stone - Thu, 22 Mar 2018 18:31:58 EST ID:ATTEhYAS No.154680 Ignore Report Quick Reply
>>154677

you just openly said in your story that when the rules of the game were changed to be fair, you and everyone else were happy. so you agree with my post that servers aren't the inherent problem, but rather the fucked up distribution of wages.
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Robert Irvine - Thu, 22 Mar 2018 18:47:54 EST ID:MJ4hfwBE No.154681 Ignore Report Quick Reply
>>154680

yes. I even said at one point I agree with you in my post.
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Curtis Stone - Thu, 22 Mar 2018 19:02:20 EST ID:ATTEhYAS No.154683 Ignore Report Quick Reply
>>154681

WELL LOOKS LIKE WE AGREE THEN MOTHERFUCKER YOU GONNA DO SOMETHING ABOUT IT, LIKEMINDED GUY???
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Robert Irvine - Thu, 22 Mar 2018 19:14:13 EST ID:MJ4hfwBE No.154684 Ignore Report Quick Reply
>>154683

FUCK YOU DUDE!! AGREE WITH ME ONE MORE TIME
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Curtis Stone - Thu, 22 Mar 2018 19:15:29 EST ID:ATTEhYAS No.154685 Ignore Report Quick Reply
>>154684

I agree. Bitch.
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Andrew Zimmern - Sat, 24 Mar 2018 11:08:06 EST ID:ERi7Lp/I No.154697 Ignore Report Quick Reply
Are you faggots going to agree that you agree that you agree already?
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François Pierre de la Varenne - Sat, 24 Mar 2018 14:26:32 EST ID:N9Aea4/Y No.154698 Ignore Report Quick Reply
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AGREEMENT EVERYWHERE


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