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Me: *has a lot of recipes, tools and skills required to make them*
My money for the ingredients:
Cook problems
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CHEF A.P.B
look i don't normally do this but im fuckin at the end of my rope. seriously i need retrospect before i have a stroke. quick scenario we 86 a lot of staples of our menu. Including hamburger buns and Chicken Breasts to name two. i work in a hotel with slammed catering business and a month new exe chef. look when do "line cooks" take responsibility for our actions and in ability to communicate before passing it off as "this is ridiculous" pass the blame?
Ricotta, Ricotta, Baby Why I Gotta?
Figure out what I'm going to do with the rest of this ricotta... (from the lasagna, I still have plenty of the ingredient itself). Lemon Ricotta Pancakes is on my list >>>>>>
Tfw coworker yells at you for "messing up" the line because he had things set up "just the way" he liked them and
You only removed some CLEARLY expired diced tomatoes, intending to replace them immediately, and removed a pan that didn't belong in that station at all, to replace it with the one its supposed to have.
But now "it looks bad" wah wah wah
So do rotten tomatoes, you absolute walnut.
Do last call already!
Every closing cook ever to That One Server, probably.
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Idiot Coworker: Why do you keep throwing away so much stuff???! It's fine! I just checked it/did it yesterday!
Me, throwing away rotting mushrooms, moldy strawberries, spider egg covered strawberries and the use first onions I definitely told someone to throw out at end of shift Tuesday: ...
Me: Sounds fake but okay, sure.
Aka,
"Thanks, buttmunch, for relabelling everything on the line as new and dumping new stuff on top of stuff you were supposed to toss, you've thrown off every sticker by days, contaminated stuff that might have been fine, and... of course, you're blaming everyone else. Why not? You don't believe in cross contamination and can't pass serve safe. Also, you can't dice to save your life, I know my own knife work and there's literally no way you cooked new onions because we don't have any to cook until tomorrow, duncenugget, and all the ones I cooked are... yep, exactly where I left them in the prep fridge. But sure, you redid the whole line. : ) : )"
Round chicken allergy lady came back tonight.
Server was informed to tell her the flat chicken pieces have contact with the "round" (drumsticks) aka her allergen.
She claims this is fine because "it's not an allergy allergy, you know? ;)))"
AKA for everyone not in food service:
This lady is abusing the allergy safety protocol meant to keep people from DYING because she doesn't like chicken drumsticks.
Gosh I sure do love being bitched out for doing spoilage by a guy who literally re-dates everything on the line so all our daydot stickers are days off.
Also, it's fucking FISH, these are dated as having been done the 5th (a day where he called out because he had a nosebleed), they are the same exact fish that were in there Tuesday and Sunday when I was last here, and they were supposed to be thrown out yesterday. There is no way they were prepared yesterday and he certainly didn't grab a roll of stickers dated for the 5th because they didn't fucking exist and also if he's such a big time boss chef, then he'd know not to have done that ANYWAY and just made new stickers.
tl;dr - my coworker is an incompetent butt who failed serve-safe
