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My go to was always cheap khaki/lightweight suit pants that I'd get 3/$10 at Goodwill because they were heavy enough to keep grease off my legs but light enough that if I got them soaked in the dish pit/cleaning/taking out trash in the rain they'd dry pretty quickly. I'm too cheap to spring for real chef's pants. Never wear jeans in an actual kitchen unless you hate yourself.
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Nov 4, 2020 11:40
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| # ? May 29, 2024 16:44 |
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Mithross posted:I heartily recommend not wearing jeans in a kitchen, get chef pants. They are essentially breathable pajama pants that look like slacks, considerably cooler and more comfortable. Happy Chef (they have their own website and also recently started selling on amazon) has "classic baggy" pants that are the only pants I will wear in a kitchen, they last decently, don't cost too much, and are comfortable as gently caress. Any cheaper jeans are likely to be hot, uncomfortable, or both. Absolutely this. Jeans are thick cotton, which means when they get wet from a spill, or dishwashing, or just sweat they stay wet forever. Get something that breathes and will dry faster than 'maybe by end of shift'.
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Nov 4, 2020 15:07
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I wear nursing scrubs for pants, they're great.
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Nov 4, 2020 15:32
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I'm a fan of army surplus store cargo pants personally. The pockets are massive, and they can take like, 5 separate beatings basically. Very excellent and durable. And about $30 as well.
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Nov 4, 2020 15:33
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Manuel Calavera posted:I'm a fan of army surplus store cargo pants personally. The pockets are massive, and they can take like, 5 separate beatings basically. Very excellent and durable. And about $30 as well. This past September I celebrated my 17th anniversary with my husband. We both had to work on the exact day, but took the 2 subsequent days off to celebrate. I wore a pair of cut-off BDU camo's to work that day, and while husband and I were getting lit and looking at pics and reminiscing that evening, I realized they were the same loving shorts I was wearing the day we met. And I'd had them a while before I cut 'em into shorts. Yeah, I'd say "durable" is an understatement --- 20 or so years is a good lifetime out of pants that cost me $7 at the thrift store. And mmmm, yes, the pockets, I can keep my keys, smokes, lighter, wallet, phone, notepad, and 462 Sharpies on me without worrying about anyone getting sticky fingers where we hang up coats and such at work, no matter how sketch the employees are. JacquelineDempsey fucked around with this message at 01:21 on Nov 5, 2020 |
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Nov 5, 2020 01:18
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Wish my joint wasn't so uniformy. Its a small fast casual in a big restaurant group. Everyone but our chef has to wear jeans, blue jeans specifically. For the most part I don't mind them but it'd be cool to not have to always show up in blue jeans!! At least Im getting health insurance!
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Nov 5, 2020 10:31
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Trollipop posted:Wish my joint wasn't so uniformy. Its a small fast casual in a big restaurant group. Everyone but our chef has to wear jeans, blue jeans specifically. For the most part I don't mind them but it'd be cool to not have to always show up in blue jeans!! At least Im getting health insurance! Front or back? If you're front of house complaining about being forced to wear blue jeans is the lamest uniform complaint I've ever heard, if you're back of house that's seriously hosed up.
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Nov 5, 2020 10:40
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JacquelineDempsey posted:Yeah, I'd say "durable" is an understatement --- 20 or so years is a good lifetime out of pants that cost me $7 at the thrift store. And mmmm, yes, the pockets, I can keep my keys, smokes, lighter, wallet, phone, notepad, and 462 Sharpies on me without worrying about anyone getting sticky fingers where we hang up coats and such at work, no matter how sketch the employees are. And that's just one leg pocket! I can fit a 16oz cup plus like, 5 Mio things, and a lotion and my meds for the day in one leg pocket.
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Nov 5, 2020 15:17
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Manuel Calavera posted:And that's just one leg pocket! I can fit a 16oz cup plus like, 5 Mio things, and a lotion and my meds for the day in one leg pocket. I feel bad that so many women's pants have fake pockets while I'm over here with the ability to stuff DVDs in my dress pants.
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Nov 6, 2020 06:30
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YggiDee posted:I wear nursing scrubs for pants, they're great. Nursing scrubs are basically chef pants. Part of the chef pants design of "loose and elastic band" is for safety, if you spill hot oil or liquid onto jeans you're gonna lose some layers of skin, in chef pants you can step out of them in a second
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Nov 6, 2020 08:13
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Quabzor posted:I feel bad that so many women's pants have fake pockets while I'm over here with the ability to stuff DVDs in my dress pants. That is one reason I'm not really feeling dresses, lol. I have some skirts with pockets. But I refuse to give up my pockets I got used to, that can hold my large phone.
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Nov 6, 2020 16:31
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Speaking of dresses... Today I get to enjoy one of my favorite guilty pleasures: getting dressed for picking up my check when I have the day off. Working, I usually wear the same two pairs of schlubby pants or shorts, and a t-shirt. No makeup, no jewelry, hair tied back and stuffed under a hat. Kitchen shoes which are kinda ugly to begin with, and they're caked in all the creases with dredge/flour. And honestly, that's pretty much my "uniform" on my days off, too (minus the shoes), unless I'm going out somewhere special. So I get totally dressed up because I'm just going in to pick up my check --- skirt, sexy boots, makeup, get my hair looking nice, funky earrings. It's just too much fun to walk in thru the employee entrance and have someone rush up to say, "Uh, can I help y--- Oh! It's you JD! Didn't recognize you!" and revel as everybody puts their head on a swivel and drowns me in compliments. I'm not a vain person, and as a 46 year old semi-homeless woman who shops at Goodwill I know I'm no fashion model, but dang do I love doing this. Checks come in around 11, so I'm about to go make myself look all purty and enjoy feeling like a million bucks while I pick up my 650 bucks. EDIT: Mission accomplished. Not only got one of these from 2 new hires (in a good way):  ...but apparently I pulled 6 hours of OT, so I was all "holy paycheck, Batman!" Everything's coming up JD today. JacquelineDempsey fucked around with this message at 19:11 on Nov 6, 2020 |
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Nov 6, 2020 17:03
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Anyone have experience using Chefs Warehouse to order for home? I still have my contacts with the group that used to do orders for me when i was working at different places, so was gonna contact them to see if they would let me access the wider catalogue that isn't available on the shop@home catalogue. Just want to stock for myself and my friends households before the next lockdown/stock issues. In fact i never understood where they were making money, since most order i would make would only have delivery and fuel surcharge, but no transaction costs or monthly fee. Other than having your business account approved for credit and financial reasons, i never encountered any other costs.
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Nov 6, 2020 21:59
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JacquelineDempsey posted:Speaking of dresses... In this industry I too thrive on the little things. Rock on fellow wage slave!
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Nov 7, 2020 00:02
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Got my raise for busting rear end all pandemic Wednesday, a whopping quarter "cause covid and blah blah" lol. Caaaaaaaaaalled it! 
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Nov 7, 2020 14:44
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I'm starting to come around to drowning in my own lung fluid
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Nov 8, 2020 08:35
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Cook called out on Monday before I got in. Didn't have a personal emergency. Did not have a family emergency. Did not have a transportation emergency. Said he had a national emergency. Ask your questions here, I will forward them on the next shift.
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Nov 10, 2020 10:27
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The Hangover So Bad it Made the News.
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Nov 10, 2020 10:56
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is this cook a foreign national?
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Nov 10, 2020 11:55
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He plays for the DC baseball team's farm team and just got called up to the majors.
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Nov 10, 2020 19:50
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Ask him what happened to the hot dogs?
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Nov 10, 2020 20:03
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Thomamelas posted:Ask him what happened to the hot dogs? Did the app break? 
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Nov 10, 2020 22:37
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An actual conversation just now: Mr Dempsey: So tomorrow, around noon, I have to [run some insignificant errand]. Me: Cool, around noon tomorrow I'll be drenched in sweat and fry oil and contemplating my life decisions.
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Nov 14, 2020 23:41
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Oof, I just found a new job and apparently they're gonna ban indoor dining/gathering again in Washington state for a month. Financially I'm fine for at least another couple months though I've tapped out unemployment about a month ago, but man I was looking forward to working again.
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Nov 15, 2020 10:41
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Republicans posted:Oof, I just found a new job and apparently they're gonna ban indoor dining/gathering again in Washington state for a month. Financially I'm fine for at least another couple months though I've tapped out unemployment about a month ago, but man I was looking forward to working again. Feel you dude, I was looking for work for ages, and landed a unicorn job with good pay, dinner service only, crazy cool menu. I got the job that first week in March :/ And since I was only pulling a few short shifts week to start, they were paying me under the table, 'cause I get how it is --- no one wants to deal with IRS poo poo and forms if a cook's gonna wash out in a few days. So I couldn't apply for unemployment or RERF or anything. Got a new hire who's only been with us since Monday, and I had to train her on fry today. She knocked that poo poo outta the park, like I only had to show her things once and she had it, kept up with the pace, kept the station obscenely clean. She was doing so well my boss felt confident enough to let her handle fry while I went next door to use our sister store's meat slicer for a couple hours. End of the day, boss comes in and tells the lead he needs to cut either me or her. I'd already planned on staying until close, but she pipes up "I want to learn how to close, I'll stay!"  To cap it off, boss says "has KM told you about Friday?" I wince, wondering what fresh hell awaits me, is it another 48 chicken biscuit order that has to come out before we even open, so I have to come in an hour early? (this has been happening a lot recently). "Nooo..." "Well she seems to have a handle on fry, so I'm thinking about giving you Friday off." "You... you just keep thinking that, boss!"
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Nov 18, 2020 21:34
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Maaan, I quit being a kitchen manager right before the pandemic hit Canada to manage a fast food place in the Arctic in a grocery store. So I fell in an essential worker platform in a place where we’ve only had a single case. But my contract ends in a year (this job is soul destroying) and my heart wants to go back into restaurant work when I leave the Arctic. But I like money. I want to just be a line cook for a few years to relax, but I don’t know what the scene will look like. It’s terrifying to plan. I hope everyone else is safe and not worrying about their future every night.
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Nov 19, 2020 01:09
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virinvictus posted:I want to just be a line cook for a few years to relax, but I don’t know what the scene will look like.
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Nov 19, 2020 11:48
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cowboy
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FFT posted:There won't be much relaxing while on the clock, for starters Lol, not what I meant but definitely brought a smile to my face. Most restaurants back home had let go of all kitchen management and are running kitchens with three bodies when eight used to suffice. With the expectations of a second Ontario shutdown, most of the owners don’t know if they’ll be here next year is more my worries.
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Nov 19, 2020 15:05
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There really wont be independent restaurants for much longer. Were at the point where any bail out is just going to be spent by large restaurant groups expanding their portfolios.
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Nov 20, 2020 10:53
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Babylon Astronaut posted:There really wont be independent restaurants for much longer. Were at the point where any bail out is just going to be spent by large restaurant groups expanding their portfolios. Eh, the restaurant industry also has the potential to bounce back rather quickly if and when things return to some semblance of normal (COVID, employment, and consumer spending). There are always hospitality folks looking for work, both FOH and BOH. Similarly, there will also be plenty of people who think owning a restaurant will be a fun and interesting way to invest some money, impress their friends, etc. And hey, it was a depressed market, there could never be a better time to get into it! Right? (Full disclosure: I'm in the early stages of planning a bar with a couple friends. Zero interest in dealing with food, my preference is a pad and power hookups for 1-3 food trucks. Maybe I'm the idiot.)
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Nov 20, 2020 11:02
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Read what I wrote again.
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Nov 20, 2020 12:38
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Shooting Blanks posted:(Full disclosure: I'm in the early stages of planning a bar with a couple friends. Zero interest in dealing with food, my preference is a pad and power hookups for 1-3 food trucks. Maybe I'm the idiot.) Anyway, from experience, my recommendation would be to work with the food trucks on scheduling first--so you know which ones will show up and when--then have rotating drink specials that explicitly complement what they offer. And unless you're pushing significantly past 50+ seats stick to one food truck per night because the competition over a semi-captive audience can get pretty hosed up unless you're deliberately scheduling an entree/appetizer truck and a dessert truck.
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Nov 20, 2020 12:39
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FFT posted:Solid concept, and I've worked at a brewery taproom where we communicated with the local food trucks to have one scheduled to be out front most of our operating days so it can work, but current food trucks are unlikely to survive this without community engagement and/or delivery service collaboration and/or enough passion project money to weather through. It's still early stages right now, and the food truck capacity is absolutely going to depend on the seating capacity. Rotating is key, and reliability is key. But until there's a light at the end of the tunnel, this is all moot - I've said since day 1, shutting down bars and restaurants isn't a problem provided there's a plan and financial assistance. It's the whiplash back and forth that's killing everyone as much or more than anyone else.
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Nov 20, 2020 12:47
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How to Get the Kitchen's Annoying Pop Radio Station Changed to Another Channel, in 3 Easy Steps: 1. Be a woman on fry 2. Alicia Key's "Girl on Fire" comes on for the 45th time that day 3. Start tunelessly belting out "THIS GIRL IS ON FRYYYYYER" every time it comes on
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Nov 22, 2020 23:48
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Speaking of kitchen music, does this take anyone else back?
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Nov 23, 2020 04:09
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gently caress yea.
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Nov 23, 2020 07:53
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Today a server accidentally put in a ticket for “horny mustard”. Being bored I lovingly made a dick and balls out of foil and rested it gently in a cup of mustard.
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Nov 24, 2020 05:30
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should have made two cups of mustard and put a spot of ketchup in the center of each.
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Nov 24, 2020 19:33
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I would also have accepted stick figures doggy style drawn in mustard
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Nov 24, 2020 20:46
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Welp In about two hours (one hour into my closing shift) the local government is going to announce new covid procedures (I’m guessing a 28 day lockdown) because our cases are violently spiking.
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Nov 24, 2020 22:43
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