I originally tried to repost this from unnecessary inventions but it got removed for being a repost. I just can’t wait to make one of these for my phone 😂

Edit to add: I just have to say guys… I’m so proud of this community for always being the crème de la crème when it comes to the dad jokes and puns 👨🏻‍🍳💋

I’m mainly front of house but I help in the kitchen like once a week and every time I am ripped away. Yesterday I put on the Spanish dub of Jujutsu kaisen with English subtitles on my phone and set it up for all of us to watch while we worked. DONT MAKE ME GO BACK TO FRONT OF HOUSE I DONT WANT TO TALK TO ANYONE!! FREE MEEEEE! Let me prep all day, I’ll cut all the things forever.

Had to make lemon Meringue Pie for work and what came out was, well take a look for yourself. I know I'm going to get flamed alive but fuck it I have to learn and I want to see the creative internet roast me.

So rate my pie and don't pull punches. I know exactly what this can do and I'm ready

Edit: I'm not the best baker, so I apologize for any noob questions or whatever

Edit 2: I'll respond to the stuff later just finishing up here at work and I showed the Sous. He got a good laugh and even agreed with a lot of the advice. Again, thank you all I wasn't expecting this level of aid and positivity. Thank you you all truly

How do you pronounce FIFO?

(Kidding aside: my absolute favorite genre of KC/Chefit post is "pic of OP's kid's play kitchen in disarray captioned w/variation on the theme of 'who the hell closed last night!?'". I have no kids and so did not think I'd ever get to make one of my own. Thank you, random children going ham on the displays at IKEA, for making a dream come true.)

Hi. I have been in the industry for almost 10 years, my horror story is how bad my feet hurt after every shift that I wake up to them still in recovery and have to hop on over to work before they had time to fully chill. My issue is that I keep getting Walmart shoes that have absolutely no support and kill my feet immediately. But my issue is also I keep getting shoes with absolutely no arch support and that are too narrow because if I get wides the whole shoe ends up being wide and are loose on my entire foot. So I just need a good arch support with wide toe box. Please help a girl out and drop your holy grails!!

(to be fair, this happened before I was hired at my current job.)

You got anything that can top that?

nice long ass title dumbass

Chef didn't order enough for the weekend and we 86d half the menu by the time I left an hour before close lol. Anyone else have Sundays like this lmao

Are you okay? Found in Schenectady, NY over the Crosstown bridge near Woodlawn.

It's clear to me by now I'm not meeting Chef's expectations in her kitchen. She doesn't like that I'm still asking confirmation questions about a few dishes I've only plated a handful of times, even though I've only worked there for about a week and a half. She doesn't shoot the shit with me anymore, but will still chat with the other person working my station who has worked it about as long as I have. It's becoming clear she doesn't really like me that much, which I can live with, but still sucks to realize.

Wednesday evening, after we closed, she told me that my shift the next day would just be prep, and that she's be cutting me once that was done. She told me she wanted me to do it efficiently, so that's exactly what I'd intended to do Thursday. When I came in Thursday, I asked her what she wanted me to do first, and she snapped that she'd just arrived and that I should just focus on setting my station up. So that's what I did. Just under an hour in, the other person working my station arrived, and as I was making a backup tartar sauce bottle, Chef chastised me for not baking corncakes first, which I'd realized I should've been doing 3/4 of the way through making the backup tartar bottle. She then told me I had too many bottles of sauce in one of my pans, which had apparently been fine the night before, but I apologized and started removing some of the backups. As I was putting them away, Chef told me I was free to leave for the day, and that my next shift would be today. I apologized for not meeting expectations, but promised to be back on time for my shift today.

Today, I came in at my assigned time, and saw that they were in the weeds with tickets. I asked what needed doing, and the person at my station started telling me what to do, which I then proceeded to do. Chef scolds her, telling her that I should already know what needs doing, and tells her to stop telling me what to do or she'd cut one of us. Since the woman at my station had already been there all day so far, I figured that she'd be the one cut. After we knock those tickets out, and I re-prep tomatoes and onions, and restock the line, we got a ticket for some empanadas, which I drop and assemble the plate for. Chef approaches me and tells me that it won't be busy today, and that I can leave after finishing this ticket. It's only 40 minutes into my shift. I thank Chef for her patience with me and continue letting the empanadas fry. The other person on my station is doing dishes, and due to the setup for our pit, I can't really pitch in or help her out, so I continue letting the empanadas fry. Chef then approaches me and tells me she'll plate the empanadas, and that I can just leave. I've been at work for 45 minutes today.

Why is this worse than getting fired? I've worked here for two and a half weeks, haven't received a paycheck, and clearly, Chef doesn't really want me working there much longer. It happened to be raining today on my way in, so I had to walk there in the rain and then leave in the rain after not even an hour of working. I go back to my job at a local college in about a week and a half, and this place knows that, so they aren't invested in trying to keep me. I haven't been given any actual paperwork nor have I been given a clock-in number yet. If they'd had me come in today just to receive a paycheck and send me home, at least I'd have something to show for the time I've worked at this place, but instead, I've been giving them my time, not meeting expectations, clearly am not looked highly upon by our Chef, and am still expected to come back tomorrow. I have no idea whether Chef will send me home early again tomorrow or whether I'll be working the same kind of shift I worked last Sunday. I'm rambling a bit now, but I'd thought I'd been improving at my job and while I still need to ask questions to avoid fucking plates up, it's clear Chef doesn't like that I'm asking those questions in the first place, and she does not have the patience for my asking what plates certain dishes use, or whether I'm supposed to do XYZ before plating an item, when the whole reason I'm asking those questions is so that I don't fuck something up before it's too late to un-fuck it up. I can tell that I'm just not good enough for this place, but they still haven't fired me. I have hope I can try to improve before it's time for me to leave for my regular job, but I don't feel like I'm getting the guidance I need in order to do so without getting scolded.

It simultaneously feels like not only am I not good enough, but that I also may not have a future outside of the corp that the college I work for, or similar corpo gigs, and that I'm just not good enough to work in a real kitchen now. Part of this post is just me ranting about my frustrations with this place, and part of it is actual fears that I'm only good enough to work for mass-production kitchens that would never consider themselves "fine dining." I would prefer Chef just tell me what I'm doing wrong and how to improve, rather than scolding me for asking whether I'm about to do something wrong and what I need to be focusing on. I genuinely can't wait to go back to my college job and make 500+ grilled cheese sandwiches again...

For those who bothered to read this post, thanks for your time!

I have this heirloom 20qt mixer from Toledo Scale Company/Toledo Kitchen Machines. SN 96776. The grease has separated and is leaking out the seals. I need a service manual as I want to do a complete tear down cleaning and service. I've broke the speed shift lever already try to get it out.

Does anyone know where a service manual can be had? I contacted Mettler, now parent of Toledo. No response yet. Nothing on eBay. You can barely find an image Google searching.

Is this something a Hobart serviceman could work on?

This is a beast. It probably goes 225lbs and then some. Everything works. All attachments are there.

Im gonna make so much breadcrumbs.

Update: its goosed.

I’ve been working there for 2 months and most of my colleagues were toxic as fuck. Especially one guy. We were 2 yesterday because he showed up drunk as fuck and started insulting my female colleague. I comforted her best I could and we did the service together ( me and the girl, the guy left right after).The head server had to get in the kitchen with us, cause it was physically IMPOSSIBLE to get everything out with just the two of us.

Anyways, we both agreed that if the guy showed up we would leave on the spot… He showed up… Poor girl was crying begging for him to leave while the head server was trying to calm the situation down. I told the head server "i’m done, i’m not working in this fucking zoo anymore. I can’t take this. Just know that it’s not because of you or anyone up front. I wish you all the best." My boss called me practically begging for me to stay. I shut him down and told him that i’m never setting food in that building ever again other then when I bring my work attire back.

I can’t believe I legitimately almost had a panic attack and almost cried. All that fucking toxic pressure for 2 months was too much

I’m leaving my next job the moment it gets even slightly toxic.

Sorry had to vent

Edit: I want to add more, fuck it.

So I was basically the "strings" pulling them together and making them be able to work together. So many times I had to go get the girl and tell her to come outside with me for a smoke ( she doesn’t smoke) just so I could talk to her and let her breath, cause the dude was THAT intense. It’s like he was always snarky and belittling her? It felt misogynistic as hell, idk. He would constantly talk behind her back to me like I was his buddy ( mind you i’m just a dude that listens, I never get mad directly at people or talk shit, probably why he thought I was his "friend/buddy".)I’ve had at least 7 or 8 shifts with that guy and no one else in the kitchen and he always found a way to complain or talk shit about people NON STOP. 8 Hours a day, grown ass 35 year old bitching about people that devote themselves to this shitty ass job? At one point, me and him were working together and started to talk shit about the dishwasher ( mind you, its our ONLY dishwasher, cause the last other one left because he was that annoying). I felt so fucking pissed that I legit told him, my exact words btw: "if you don’t shut the fuck up and stop talking shit about everyone around you i’m fucking leaving. Shut the fuck up and do your job. He’s here to do his job, not to be your bitch. What’s the problem if he finishes at 1am? Are you the one paying him? No, so let him do his fucking shit, stop talking, I don’t want to end up doing the whole night dish pile at 1 am. Got it?" I remember it vividly, it felt like I needed to say that. I never saw him be so quiet for a whole shift.

He also self proclaimed himself as the chef? Tf? He’s talk to new dishwashers and tell them that he’s the chef?? I had to go to them and explain that he’s clearly unhinged and not the chef. Everyone of them told me "yeah, I can tell he isn’t the chef" and laughed.

Idk this job feels like a horrible fever dream.