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The Something Awful Forums > Discussion > Goons with Spoons > There's Very Little Meat in These Gym Mats: The Restaurant Industry Thread
 
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TheJadedOne
Aug 13, 2004

Invisible Ted posted:

I'll preface this by saying I do not work in a bakery.

One of our desserts features dulce du leche, which was in the process of being made and not ready when an order came in for that exact dessert. I start helping out garde manger, making caramel on the fly as a substitute. Naturally, I forget exactly what power I am working with and I quickly dip my finger in it (!!!!) and taste it (!!!!) before my finger tells me to stop you loving idiot what are you doing to me.

Fortunately no third degree burns, but gently caress that blister sucked.

I don't work in the food industry but I work in a print shop that uses plastic to harden our inks and when printing it is boiling at around 350 to 400 degrees. Our ink wells are about 3 inches deep and a new hire was printing and not paying attention. He had been warned and warned but 2 days ago wasn't paying attention and dropped his pen into the fountain and by pure reaction stuck his hand in to grab it. He got all of his finger into the well and we aren't sure he has any skin left on them. Super hot materials that harden on contact with skin? Nothing will save you.

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The Something Awful Forums > Discussion > Goons with Spoons > There's Very Little Meat in These Gym Mats: The Restaurant Industry Thread