de la peche posted:

Working in a kitchen, if there was ever any going-off food, we'd be pranking with it. I once got the sous-chef by placing some stinky sea bass between two pieces of cling film, and making it flatter with a rolling pin. He'd gone away for four days, but had left his new shoes in the changing room. Insoles came out, fish went in, insoles were replaced. By the time he came back they were loving stinking and it took him a good day before he realised where the stench was coming from.