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Industry by Julia Child - Thu, 16 Nov 2017 01:53:06 EST ID:K+Wpy0HL No.153655 Ignore Report Quick Reply
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Where do you work?
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.
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.
Chen Kenmin - Thu, 16 Nov 2017 15:23:07 EST ID:uX+Z8E/b No.153660 Ignore Report Quick Reply
pizza hut, AMA
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
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?
Andrew Zimmern - Fri, 17 Nov 2017 02:43:39 EST ID:uX+Z8E/b No.153670 Ignore Report Quick Reply
my boss, easily
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.
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
François Vatel - Sun, 19 Nov 2017 20:18:50 EST ID:ImVCYeW3 No.153699 Ignore Report Quick Reply
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waiter in a high-end casual seafood restaurant
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?
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
Lucien Olivier - Wed, 22 Nov 2017 04:03:39 EST ID:AbJGbxJ4 No.153720 Ignore Report Quick Reply
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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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
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.
Franz Quixtner - Fri, 24 Nov 2017 17:23:56 EST ID:ICRwIPEn No.153733 Ignore Report Quick Reply

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

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
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.
Yutaka Ishinabe - Fri, 24 Nov 2017 23:00:32 EST ID:/H3oo5RC No.153736 Ignore Report Quick Reply
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
Sorry I flip between /b/ and other boards quite a lot. Just assumed this was a thread on there.
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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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.
Jean-Baptiste Troisgros - Fri, 01 Dec 2017 20:27:55 EST ID:8eaqa6FP No.153783 Ignore Report Quick Reply
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
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...
Marcel Boulestin - Tue, 09 Jan 2018 18:51:16 EST ID:2R+xVU7V No.154087 Ignore Report Quick Reply
>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.
sorry that doesn't work in multicultural consumerist societies, everyone is too preoccupied with defending their subconscious bias that they can't really communicate or work together very well. People of different races always speak a different language, we are really only on the same page as our own people.
Michel Roux - Sat, 13 Jan 2018 12:00:27 EST ID:RmoUZmWO No.154122 Ignore Report Quick Reply

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
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.
Jamie Oliver - Thu, 18 Jan 2018 17:10:29 EST ID:RmoUZmWO No.154182 Ignore Report Quick Reply

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
Elizabeth Falkner - Sat, 20 Jan 2018 11:16:53 EST ID:yU/V4d0T No.154199 Ignore Report Quick Reply
I hope you don't care about the quality of the skin on your hands
Johann-Carl Leuchs - Sat, 20 Jan 2018 21:38:45 EST ID:0XUBC+Au No.154208 Ignore Report Quick Reply
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

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
Cyril Lignac - Sun, 21 Jan 2018 06:31:30 EST ID:25vWPLvE No.154212 Ignore Report Quick Reply
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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
Why not just eat some fat? That wagyu shit is missing the point.
James MacInnis - Mon, 22 Jan 2018 03:27:41 EST ID:N9T+fdrU No.154221 Ignore Report Quick Reply
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.
Michel Guérard - Tue, 23 Jan 2018 10:43:34 EST ID:RmoUZmWO No.154226 Ignore Report Quick Reply

that looks mouth-wateringly delectable and artery-cloggingly high in fat at the same time.

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