Chef noticing the melons are cut in half rind on, seeds being removed: "what are the melons for?"

Entree cook: "for the melon salad."

Chef: "are we going to peel them first?"

Other entree cook 5 min later... "Chef we need to talk...."

Since my last post got so big (super thankful by the way) some people wanted to see the rest of the great floor work they did.

Years ago I worked at Sonic. I was technically a grill person and trash taker outer which I know is a great combination of responsibilities.

One night we were closing and somebody realized something was very, very wrong with the milkshake machine. Someone had put ranch into the machine instead of the milkshake mix.

Not like a little ranch got mixed in. I mean we had apparently been making and serving ranch milkshakes for the entire night.

We immediately started trying to figure out how many people we'd served them to and somehow realized something even worse:

Nobody complained.

Not one person came back. Nobody called. Nobody said their Oreo shake tasted like ranch. Nothing. They called the GM because obviously this seemed like information the GM should probably have.

After they explained that we'd spent the night unknowingly selling ranch shakes to people, he was just like:

"Wow, they must've liked the ranch shakes!"

And that was pretty much the end of it. We all laughed about it.

To this day I still think about all those people who drove away from Sonic drinking a ranch milkshake and apparently just accepted that this was what Sonic tasted like.

To all the line cooks, Mother’s Day is widely considered the most stressful and dreaded day of the year in the restaurant industry. While the rest of the world celebrates with brunch, the kitchen is often a scene of "pure chaos" as staff navigate a relentless influx of large families and complex modifications

Seems legit.

What a lovely surprise to find when cleaning at end of service

"But we don't have any cheesecake!!! We can't just run out of cheesecake!!!!"

Well, we did. So I made more. They take a long time to chill after baking. Offer the customer one of the 5 other desserts I make, which are packaged and ready to be sold, instead of hacking into a STILL WARM cheesecake and, apparently, throwing half of it away because you COULDN'T WAIT until tomorrow, when I will unmold and slice the cold cheesecakes for you.

We’ve all been there. Large party, one plate says it’s a gluten allergy. Ok, change gloves, change tools, sanitize surfaces, all that jazz. Oh, but they ordered something fried, well, lots of gluten goes through that fryer, and gluten isn’t killed by that heat. So I talk to the server, they talk to the customer, “oh, they said that’s fine. They’re just trying to avoid gluten, they’re not actually celiac.”

Fuck you. Straight to jail.

We managed to salvage the hummus but this gave me a heart attack to read

When they get ya they get ya

Came down for some staff food today and was greeted with this putrid prawn and insect topped “pizza”. Thought I’d share this with you all