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AnonSpore posted:I read a thread where the OP's husband claimed an allergy to all fresh fruits and vegetables to justify only eating out and not cooking at home And he'd flip the gently caress out and leave the room if someone was eating fruit near him because of how "dangerous" it was. Any and all fast food was shockingly fine for him though. The thread is infuriating because it starts in May, people are screaming at the OP to stop eating fast food 5x a week and cut out deli meats, someone actually makes an effort post about her lifestyle puts her at serious risk of gestational diabetes and then 8 months later this gem emerges Blue Story posted:Hi! Dropping in to mention that it is great that this thread is in GWS now, as I was just diagnosed with gestational diabetes last week. Which means that I can't eat the vast majority of fast food and froofy sandwiches anymore. No more juice, no more massive amounts of apples, no more massive amounts of bread and pasta products. No more potatoes or rice. Any lazy low-carb recipes are appreciated! By low carb I mean based on my blood sugar measurements last week I need to be under 40 carbs per meal to keep my glucose level below 120 an hour after eating, which is what the nurse instructed. I'm already eating roasted brussel sprouts and mushrooms for dinner. The thread is a crazy ride, and keeps getting moved around the forums (its in BSS now) but the gist of it is two broken adults with no self-control spend $1000s a month on fast food, star wars toys, extra luxuries etc. all while the wife being pregnant after they just bought a new house because the apartment was running out of room to store the husband's star wars collection.
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Dec 23, 2015 21:27
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Lol (USER WAS PUT ON PROBATION FOR THIS POST)
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Dec 23, 2015 21:33
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If you enjoy crazy train wreck threads, check this poo poo out. http://forums.somethingawful.com/showthread.php?threadid=3444416&pagenumber=1
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Dec 23, 2015 22:55
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Secret Spoon posted:If you enjoy crazy train wreck threads, check this poo poo out. Ummmmmmmm. I read the OP. That's as far as I can go.
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Dec 23, 2015 23:08
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A Man and his dog posted:Ummmmmmmm. I read the OP. That's as far as I can go. Its soooo goood. Just read Ugly noodles posts. Its like looking behind the curtain at utter insanity.
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Dec 23, 2015 23:14
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Illinois Smith posted:Holy poo poo, is this you? Haha, naah. I just get a bit flushed and blotchy, no swelling. Bring on the lobster.
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Dec 23, 2015 23:20
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A Man and his dog posted:Ummmmmmmm. I read the OP. That's as far as I can go. It is one of the better threads we've had; I think most of the original illustrations have been e-lost
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Dec 24, 2015 00:14
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Trebuchet King posted:It is one of the better threads we've had; I think most of the original illustrations have been e-lost They are all gone, she used her exes server to host the photos. Unless some benevolent goon held on to them, they are gone.
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Dec 24, 2015 08:13
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Did my first close at the new place last night and the person training me in was lazy and sloppy as gently caress. I was Not Okay with how we left that store at the end of the night. Also she was slurring her words a bit after dinner rush. She kept telling me not to clean things. Didn't mop the walk in, pull out the tables, or properly clean the steam table. Everything was half assed and she had us shut down the cold table and work out of bins at 7pm so it was awkward and slow to make everything for the rest of the night. Every time I cleaned up something she insisted that I leave it unused and work around it until the end of shift. It was really unpleasant. It wasn't anything that that I would consider a food safety hazard but it was just lazy. All to save less than ten minutes of dishes at the end of the night. I think I know who I'm replacing. Always a wonderful feeling.  Edit: to be more descriptive, we had all of the dishes done 15 minutes before close. O.o it was so weird Silver Nitrate fucked around with this message at 19:19 on Dec 24, 2015 |
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Dec 24, 2015 19:12
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Lmao who tells people not to clean or do side work?!? That's some good poo poo. Noooo I have to work at 4!
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Dec 24, 2015 19:28
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My boss got me a bb8 sphero for Christmas! Did I mention that basically all I did was learn Excel? If anyone's not 100% in love with this life, it's not that hard to get out.
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Dec 24, 2015 19:32
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Suspect Bucket posted:Haha, naah. I just get a bit flushed and blotchy, no swelling. Bring on the lobster. I have a reaction to oysters, handily treated with Benadryl.
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Dec 24, 2015 20:36
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Willie Tomg posted:I like both berkinstocks and crocs. I did crocs for my time in the bakery, but for line work where you've got to worry about hot oil splashes and people walking on your heels, I'd go with Red Wings.
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Dec 25, 2015 03:11
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 If you can't take scalding hot oil burning your feet you don't belong in the kitchen!
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Dec 25, 2015 03:13
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If you know there's scalding oil and you don't simply cover your feet I don't know what to tell you. Avoidable second and third degree burns don't make you better in BOH.
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Dec 25, 2015 03:29
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Who the gently caress gets scalding hot oil/stock/etc. on their feet? Jesus loving Christ, you suck at your job at that point.
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Dec 25, 2015 03:53
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I work front of household and like to think I'm at least halfway competent at my job and have spilled on my feet often enough that I wouldn't wear crocks for pure annoyence factor. (Also i'm pretty sure I'd get fired if I wore crocks where customers could see).
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Dec 25, 2015 04:04
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Skwirl posted:I work front of household and like to think I'm at least halfway competent at my job and have spilled on my feet often enough that I wouldn't wear crocks for pure annoyence factor. (Also i'm pretty sure I'd get fired if I wore crocks where customers could see). I wear vented crocs and haven't spilled hot poo poo on my feet in the past 3 years. Just slap a sheet pan between you and the Hot Thing. Congratulations, you can now wear vented shoes.
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Dec 25, 2015 04:06
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Chef De Cuisinart posted:Who the gently caress gets scalding hot oil/stock/etc. on their feet? Jesus loving Christ, you suck at your job at that point. Two years ago, only an hour into a Saturday shift, I slipped and fell in front of the fryer (combination of torn mat and grease on the floor). No, I wasn't running, because I'm not a loving moron. Or maybe I am. It left some interesting scars, though, which is a weird sort of bonus.
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Dec 25, 2015 04:54
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Chef De Cuisinart posted:Who the gently caress gets scalding hot oil/stock/etc. on their feet? Jesus loving Christ, you suck at your job at that point. (not actually a chef)
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Dec 25, 2015 05:12
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YOU KNOW WHAT IT'S TIME FOR: https://www.youtube.com/watch?v=noFCekWiUGE Merry loving Christmas. e: Also for all the screaming and poo poo, she really probably should've knocked herself out with the way her head hits.
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Dec 25, 2015 06:22
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Speaking of which, I really need to get some floor mats for the kitchen of a club I'm part of. We have mats for the dishroom and the stoves but people love to spill coffee and stuff in the spots where there aren't mats, and our tile is slippery as hell. Are the thick rubber mats with holes pretty much the go-to option? Was hoping there'd be something a little lighter as I'm the guy who'll have to drag them outside all the time to clean & mop.
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Dec 25, 2015 09:39
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Just wondering if you guys have seen patrons put half-used sugar packets back into sugar caddies. It completely confuses me. Are they saving it for their next visit? Are they testing to see if the waitstaff actually refill/clean the caddies? Are they just completely oblivious?
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Dec 25, 2015 10:00
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TastyLemonDrops posted:Just wondering if you guys have seen patrons put half-used sugar packets back into sugar caddies. It completely confuses me. Are they saving it for their next visit? Are they testing to see if the waitstaff actually refill/clean the caddies? Are they just completely oblivious? I would guess that they are not sure where to put it and default to putting it back where they got it from. 
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Dec 25, 2015 10:04
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There's barely any sugar in a packet as it is, why would you use only part of it?
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Dec 25, 2015 10:07
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idiotsavant posted:Speaking of which, I really need to get some floor mats for the kitchen of a club I'm part of. We have mats for the dishroom and the stoves but people love to spill coffee and stuff in the spots where there aren't mats, and our tile is slippery as hell. Are the thick rubber mats with holes pretty much the go-to option? Was hoping there'd be something a little lighter as I'm the guy who'll have to drag them outside all the time to clean & mop. There is a thinner, lighter mat that also works. It isn't as good with grease and oil but for coffee spills it should be fine. Alternatively, could get a couple of the large, heavy duty entrance/exit door mats from your local hardware store.
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Dec 25, 2015 15:22
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Turkeybone posted:YOU KNOW WHAT IT'S TIME FOR: The girl and I went out for fondu last month and after the server did his "please don't eat raw pork or burn yourself" speech that psa came up in conversation. The server had never seen it but said he would look it up when they were slow. Halfway through the meal he swings by our table and just said "holy poo poo" and walked away.
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Dec 25, 2015 15:32
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Everybody in the industry enjoy your one day off today!
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Dec 25, 2015 18:51
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bongwizzard posted:The girl and I went out for fondu last month and after the server did his "please don't eat raw pork or burn yourself" speech that psa came up in conversation. The server had never seen it but said he would look it up when they were slow. Halfway through the meal he swings by our table and just said "holy poo poo" and walked away. Yeah that was not something I wanted to see while eating a pureed bean soup. Merry Christmas to my recently departed appetite.
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Dec 25, 2015 19:08
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TastyLemonDrops posted:Just wondering if you guys have seen patrons put half-used sugar packets back into sugar caddies. It completely confuses me. Are they saving it for their next visit? Are they testing to see if the waitstaff actually refill/clean the caddies? Are they just completely oblivious? SO loving ANNOYING
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Dec 25, 2015 21:55
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Mezzanon posted:Everybody in the industry enjoy your one day off today! I got two! Then I'm on for seven, one of which is new years eve.  Pray for Mojo.
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Dec 25, 2015 23:35
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CommonShore posted:(not actually a chef) I mean, my name's on the menu, bot okay? I also probably shouldn't drunk post, but its the industry thread, and I feel I'm allowed to do that here, to everyone amusement. Also, don't wear vented Crocs. I do, but as I tell my employees, do as I say, not as I do!
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Dec 26, 2015 00:37
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Bussamove posted:I got two! Then I'm on for seven, one of which is new years eve. I only got one, then it's straight on through. I work until 1:00 am on New Year's Eve, but in trade got New Year's Day off. Thunderdome forever.
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Dec 26, 2015 01:35
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Chef De Cuisinart posted:I mean, my name's on the menu, bot okay? people post sober?
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Dec 26, 2015 01:43
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Mezzanon posted:Everybody in the industry enjoy your one day off today! I did 23 hours between today and yesterday because my wife is out of town and I wanted the guys who have kids to be able to spend Christmas with their families. Payback time starts at 7:00 AM on January 1st for them though.
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Dec 26, 2015 01:45
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Bussamove posted:I got two! Then I'm on for seven, one of which is new years eve. Same. Apparently NYE is not as bad as the last three weeks, because while we do 800 or so it's almost all two tops, with occasional 3-4 tops for families with kids. And we are open on New years day this year.
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Dec 26, 2015 02:35
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AA is for Quitters posted:Same. Apparently NYE is not as bad as the last three weeks, because while we do 800 or so it's almost all two tops, with occasional 3-4 tops for families with kids. We're pretty much the polar opposite. The last few weeks weren't bad barring larger holiday parties every now and then, Wednesday was pretty hellish, and NYE is one of our biggest nights outside St. Patties. It's great money but I'll sleep like the dead afterwards.
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Dec 26, 2015 03:32
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Secret Spoon posted:people post sober? I don't, and then people take me seriously, and call me not a chef. Well, that dude can suck on ym weiner, because I mane 3mil this year, an he didn't! Ha! Fucker! Granted, my take home was 50k-ish, but I got my staff just over 100k in equipment and renovations, so I'm happy about that! Merry Christmas, you poor bastards! e: love everyone in this thread, even Man with Dog, because at the end of the day, why should I hate anyone?! I am a Good Person, and Happy Holiday or what the gently caress ever! For reals though, I hope you all have a good holiday time, sorry if you have to work today, but good fortune and whatnot! Hope you have nice bourbon, or a man/woman waiting for you, or anything really! Chef De Cuisinart fucked around with this message at 04:40 on Dec 26, 2015 |
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Dec 26, 2015 04:00
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As a guy who has made it his life goal this year to be one of those guys with his name on a menu, please dont tell the thread how much you make
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Dec 26, 2015 04:39
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Simoom posted:As a guy who has made it his life goal this year to be one of those guys with his name on a menu, please dont tell the thread how much you make My wages get garnished by the Dept. of Ed. because I never paid my student loans, so in reality I only made 36k this year. e: I think its important to know how much other people make. If my employees don't know I make 15/hr, how can they possibly know now much their labor means to the company? I know thats kinda abstract, but yearly income shouldn't be something you hide, especially among us. I made 47600ish this year, I want you all to know that. If someone trusts you to run their drat restaurant, that's what you;re worth. That is our strength, do not resent it, embrace it. I am drunk, assume I have everyone's best interest at heart. Chef De Cuisinart fucked around with this message at 04:45 on Dec 26, 2015 |
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Dec 26, 2015 04:41
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