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Person Wanted To Know What Are The Menu Items Chefs Hate Making And Got These 30 Answers
Interview
Even if you have your dream job and enjoy it thoroughly, it is normal that there are parts of it that are less exciting than others and maybe even insufferable. Most jobs involve more than just doing the task you like.
For example, if you’re a chef, that means you like cooking, but the downside is that you don’t cook what you want to, but what the customer wants instead, and they may ask for something that you would rather skip.
Chefs, cooks and amateurs came to this Reddit thread to vent about the dishes that they hate seeing ordered but have to suck it up and just do it. This is not their first therapy session and Bored Panda has another article you can find here if you would like to know what not to order to not burden your chef.
More info: Reddit
This post may include affiliate links.
#1
Our German Apple pancake.
First you sauté Granny Smiths in clarified butter.
Then add three ladles of our German batter into sauté pan.
Throw in oven for 15 minutes.
Remove from oven and add clarified butter and cinnamon sugar.
Flip delicate pancake with spatula and a dash of learning curve.
Return to oven and cook 5 more minutes.
Flip pancake onto plate and insure it makes it to the table in less than a minute as it deflates rapidly.
Bonus points for when it’s ordered 10 minutes before we close.
Edit: those who are apologizing for ordering it, don’t it’s our job. Kitchen staff are gluttons for punishment.
FakeOptimist 2 years ago
If it's called "German" (or most other adjectives) it often means someone else's idea of what is German
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Ray Heap 2 years ago
Don´t blame us. Never seen one before today..... Scuttles off to check apple levels in pantry.
Mike Fitzpatrick 2 years ago
Many years ago (as most of my replies begin) there was a "pakcake house" in a western suburb of Detroit that served these but under a different name. They were awesome. My science teacher lived near there and knew of the place and actually organized a field trip to that place. Loved the pancakes and the teacher. RIP "Salt".
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Huddo's sister 2 years ago
You can't in almost all Australian restaraunts. They close the kitchen at least 30 mins before closing, no exceptions.
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Sonja 2 years ago
I'm German and I made it last week. My tip: take the apples out of the pan, add the batter and then spread the apples above the batter, makes it much more stable and easier to flip. Second tip: get smaller pans and make two instead of just one, much, much easier to handle!
Kzincat 2 years ago
I don’t suppose you can share the entire recipe with measurements, plus your tips? I MUST try making it!!!
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Show thyself 2 years ago (edited)
That's an interesting recipe for a german dish I never heard of. I know that there is the apple-cake, and there're pancakes with apples (mostly as an extra, like applesauce, or just thrown onto the batter in the pan)... neither can be described as "fluffy" or "puffy" or any other word for something that deflates ||| edit: german here
petersilie 2 years ago
i am german and live in germany: never heard of this dish, nor tasted it, also i never saw it on a menu card.
Bored Panda got in touch with Reddit user ALiteralPotatooooo who contributed to the thread and their most hated item on the menu was charcuterie boards as they are so messy and everything is falling off.
As you may have noticed charcuterie boards aren’t the most complicated things to make and many of the chefs who answered the question had a variety of reasons they didn’t like cooking one dish or another besides it just being complicated.
RELATED:
#2
Not a chef, but when I worked for a Chinese restaurant, the chef there hated Moo Shoo anything, he always had to cut up the cabbage to order. So as a server, whenever they pissed me off at the front, I go ahead & tell the customers how great our moo shoo is that day, & we get practically every one trying it. Then I would hear the kitchen people cursing everyone out & their mother lol
Yeah, okay. 2 years ago
So the kitchen didn't have a food processor or shred cabbage in batches for the day??
Ingrid Smith 2 years ago
I love Moo shoo. the vegetables, the hoisin sauce, the pancake, yummy.
Mara Is… Trying 2 years ago
I tried Mushu/Moo Shoo (first is how they spelled it on menu) a couple weeks ago and it was delicious! Sorry for the chefs, but i will probably be ordering it again
Jordan Riopelle 2 years ago
Looks like they need a new chef. Bitching about cutting cabbage. Lol. Prep ahead of time. It effing cabbage!
Terry Butler 2 years ago
It's my favorite. Used to get moo shu pork. Am now a vegan, so moo shu veggie with tofu added.
Gin Marie 2 years ago
I found a great recipe for it you can make in an oven. I love it. You can cheat by using shredded coleslaw.
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#3
Worked in a sandwich shop for a bot in college. Not fine dining by any stretch of the imagination, but a couple steps above Subway.
Every time someone ordered a PB&J off the kids menu we had to clear off both lines, change our gloves, wipe down every surface the peanut butter got close to, and wash the knife we used to cut it. Like, I get it. But having to treat peanut butter like nuclear waste in the middle of a lunch rush was never fun.
Plus, the peanut butter was too thick for the bread we used for the PB&J, so the bread ended up tearing half the time
Headless Roach 2 years ago
Someone with allergy could get in serious trouble if those precautions were not followed. Perhaps, if it's a strain during rush hour, it could be taken off the menu during certain hours? Just thinking aloud here
Mommy Panda 2 years ago
why not just use a separate cutting board and knife for these sandwiches...?
Craig Becker 2 years ago
Maybe make them in advance? Keep them in a cooler; replenish as necessary? It’s on the kid’s menu - most kids aren’t going to care if it’s been freshly prepared etc.
Autumn Rose 2 years ago
I always butter my bread first, peanut butter slides right on and the butter ads an extra creaminess.
Haywood Jablome 2 years ago
Maybe we don't need people who can be felled by a snack. Gene pool, and so forth. got to keep a stiff upper lip
Jordan Riopelle 2 years ago
That's over kill! Get a small cutting board and a different knife. And again if someone tells you they have a severe allergy let them know there are nuts in the building. We have nuts on our menu where I work. Never cleared off the lines . Just silly
The chef we got in contact with told us that actually, they enjoy making more complicated dishes that could scare amateurs because not only it shows off the skills of the chef, but “also because the end product is usually delicious like you can't get anywhere else.”
They enjoy cooking in general as “It makes [them] feel human. Most people think that when you're rich and powerful you can hire someone to do your laundry and cook and clean for you but eventually those become the things you want to make time for. [They] also love to have company while cooking.”
#4
Pastry chef here. I HATE making marshmallows (just the worst texture for touching, tasting, preparing and cleaning) and tempering chocolate (fickle, frustrating & expensive).
I’ll happily flambé you a goddamn bananas foster if it means I don’t have to make marshmallows or filled chocolates.
Kookamunga 2 years ago
Ok, now I'm craving a peanut butter and marshmallow fluff sandwich. yeah-baby-...fb3b57.jpg 
Sonja 2 years ago
Which pastry kitchen doesn't have a chocolate temperer? That's a box especially for chocolate that always has exactly the right temperature. I worked in a really small bakery, like 6 employees small, and even we had a chocolate temperer. Just chop the chocolate, throw it in, wait an hour during wich you prepare other stuff, stir and use the perfectly tempered chocolate. Always perfect. The chocolate temperer was on the whole day and we always had perfectly tempered chocolate for everything.
Not-a-Clue-What-to-Call-Myself 2 years ago
I don't know what this is, but I'll have one too.
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Kate Jones 2 years ago (edited)
I went to a culinary trade high school and I was fine making anything that was restaurant quality and if it took time...okay. But marshmallows taste exactly the same whether you make them or buy them, with few exceptions. It's a huge amount of work for something you could get cheaper and quicker. It's just an exercise in working harder not smarter.
Jrog 2 years ago
I agree and at the same time don't. Plain or vanilla marshmallow, buy them by all means. But making your own opens up a world of possibilities, like using maple syrup or honey as a flavor, adding egg whites to make them fluffier, flavoring with extracts and spices... They are quite simple to make with just a couple tricks (use an inverted sugar such as glucose syrup as a stabilizer, don't overwhisk, get the temperature rights with a termometer, wet your tools and use a sugar/starch mix to prevent them being sticky. There you go, I spilled my secrets)
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Samantha Mix 2 years ago
"Tell me you're in the wrong profession without telling me you're in the wrong profession."
Mike Fitzpatrick 2 years ago
Marshmallows reek. I can't get past the smell to actually eat one.
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Josh Rishton 2 years ago
Wow, home made marshmallows are a thing? That's frickin sweet!......dang I didn't mean for that pun to happen, it just sort of did
Jumping Jellyfishes 2 years ago
I will happily take bananas foster over anything with marshmallows ANY DAY
Jrog 2 years ago (edited)
In the amazingly complex world of pastry, marshmallow is considered an extremely easy recipe, and tempering chocolate is one of the basic techniques (and an easy one at that with the proper tools). If OP's idea of difficult recipe is sliced banana flambeed with rum, he may be in the wrong line of business...
#5
Soufflés. We make the creme pate in advance but when it’s ordered the process is:
Warm creme pate over a double boiler, while that is warming you need to hand whip a fresh meringue. Once the creme pate is warm, you have about 3 minutes to fold in the whites, fill your molds to make sure you don’t touch the edges(as it makes them rise crooked). Into the oven for 3 minutes, open oven and rotate for 2 minutes. In those 5 minutes you have to plate the rest of the tables desserts, which all have 8-10 components. Soufflé comes out to a waiting waiter, has to go to the table immediately or deflates.
While it’s not the most difficult thing in the world, when you’re busy and have 4-6 on order and each one needs to pass a 3 finger test(height above rim of mold or it gets sent back and you need to restart), it can get quite hard and demoralizing when they don’t work.
And then you send out 4 at once and someone at the table gets up to go to the bathroom or have a cigarette and the tray comes back and you start again and cry inside.
Powerful Katrinka 2 years ago
There was an amazing restaurant in San Francisco that served nothing BUT soufflés. Starter soufflés, entrée soufflés, dessert soufflés... it's called Cafe Jacqueline, and it's worth every penny.
Jiminy 2 years ago (edited)
Can someone explain what "pate" means? The dictionary says head, pear or turnip, none of which really fits. Or do they mean "pâte", french for dough/batter?
Remi Flynne 2 years ago
I think they mean crème pâtissière - known as creme pat. Not pate. Could be wrong as just a keen baker, not a professional!
Load More Replies... Jrog 2 years ago
Most pastry chefs hate souffle, and the hate is reciprocated. The little bastards will take any excuse to deflate or burn or overflow, and the worst of them will just give you the illusion of a perfect result before deflating. Even if you do it properly, the result is... average at best. Baffle me why it's still popular.
I’m A Black Cat 2 years ago
But if the guest is using the bathroom or having a cigarette, why does the kitchen have to suffer?? Would not be the case in Europe, I presume
David Paterson 2 years ago
Soufflé is absolutely infamous for failing due to unforeseen interference.
#6
When I briefly worked as a waitress in a restaurant the chef would always scream at me when someone ordered that one meal we served. It was a type of schnitzel but in a very special dough that would burn very quickly when fried, so he had to watch it very carefully and couldn't work on anything else for a few minutes.
(Sorry if I butchered some words, english is not my first language)
Ray Ceeya (RayCeeYa) 2 years ago
Agreed, just change the recipe if it's a problem. There's a balance in every kitchen.
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Argie Smith 2 years ago
Fried in a pan, not in the fryer. Never the fryer
Load More Replies...But the Redditor admits that shills are way more important than passion and to make something delicious passion isn’t needed. However, “the experience wouldn't be as gratifying without it. Skills are way more important, though.”
As the chef enjoys their job themselves, they have a suggestion for those who would like to enjoy it more as well, “Forget the recipe. Just imagine what something would be like to eat to make something great. Also, just extensive experience helps prevent the hassles and mistakes that disappoint younger cooks. Just keep learning and maybe even read a cookbook in your free time.”
#7
Worked at a kitchen after high school. Some guy orders f*****g lobster on Valentine's Day and we were this low-midrange fish and chips chain where high school kids hung out and the most fancy thing most people ordered was probably swordfish collar. We didn't even know we had lobster in the menu. I remember the head chef swearing and actually taking out the restaurant's recipe book to see what was needed. We actually didn't have some of the ingredients and we had to send one of the cooks out to take a cab to the next outlet a few streets down to pick up the stuff. The rest of us dug through the freezer and actually found lobster that we didn't know we had. Cooking it was pretty much referencing the recipe book all the way. On hindsight it was hilarious. Why you would you order lobster at a restaurant like this? The head chef was pissed as hell the rest of the day.
Ace 2 years ago
Why would "a restaurant like this" have something on the menu that they don't expect anyone to ever order?
Thegoodboi 2 years ago
And how long was the lobster chillin in the freezer??
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Biofish23 2 years ago
What??? As a native New Englander I am appalled, and confused 1) Lobsters should come out of a tank, not a freezer.. 2) The only proper recipe is steam or boil and serve with melted butter.
Eris Kallisti 2 years ago
I agree with this, although I think a lobster roll is also an acceptable way to eat lobster. I can't figure out why everyone wants to put it in mac 'n' cheese, though.
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Phil Green 2 years ago
How did you defrost it in time? I would be worried that it was "feezer-to-table" in fifteen minutes.
JamezyJamez 2 years ago
Putting something on the menu that you would never think anyone to order (and would be pissed beyond words if they did) is just dumb. I can understand a lot of these entries being difficult but one's job to make, but having a menu item that you don't know how to make, don't expect someone to order and have no desire to make is not the customer's fault at all. The owner (or whoever put that on the menu) should have apologized to the chefs (though that is laughably unlikely)
BoredPandaSucks 2 years ago
i worked in a restaurant once that had lobster on the menu. It didn't get ordered very often, so it was never in stock. when we would get an order for lobster, the manager would send someone to the nearby chain supermarket to buy a lobster tail. if it was a typical day, this would take 20-30 minutes to get there, buy it and return, then the prep and cooking time on top of it.
#8
I used to work at McDonalds. Years ago we had this promotional burger we called the ‘lean beef burger’. It was aimed at people who wanted to be more healthy - haha.
Normally the meat patties are cooked on the grill, but this one was nuked in the microwave. When it was heated, it looked grey, and it smelled so putrid no one wanted to work near the microwave so they wouldn’t have to smell it.
M O'Connell 2 years ago
Odds and ends of pork die-pressed into that shape.
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A P 2 years ago
Never understood this... It's fine if you want to eat healthy... Just don't go to a restaurant named Twinkies Fried in Lard and then try to put together a healthy option. If you're going to go somewhere fairly unhealthy and want a less than healthy item like a burger, just commit to the cheat day and do it.
Richard Keel 2 years ago
You'll lose more fat from a burger on a grill than you will on a microwave - this whole thing sounds mental
Jay TheSaltLord 2 years ago
For me it was the McRib. Those things smell so awful when you're cooking them and wrapping them. Every time I had to make one I'd be gagging the entire time.
Jennifer Casey 2 years ago
Sounds horrible. I can picture it now, and smell it. Did the customer actually eat it?
#9
When someone is just “big” enough to be able to get away ordering off the menu
Kookamunga 2 years ago
There's a pizza that's discontinued at a beloved eatery, my dad loves this pizza. We ask very politely if the chef would make us one even though it's no longer on menu and they always do. Can't hurt to ask kindly! Worst they can say is no.
Phred 2 years ago
If you ask nicely and make it clear that you are expecting the answer to be no and you won't have a tantrum if it is, it's amazing what you can get.
Load More Replies... Sonja 2 years ago
I once went to a restaurant that had a very special sort of Schnitzel on their online menu. When I came there and the waiter brought us to our table I mentioned how happy I was that they had it and his face fell and he told me they had just switched menus and the special wasn't on it anymore. I was disappointed, but accepted that and eventually ordered something else. But he surprised me and brought out that special I really wanted! He didn't know if the kitchen could still make it, that's why he didn't tell me he'd ask, but they said they could and did it for me! I was so happy that day! We gave a huge tip for him and an extra tip for the cook who came out and thanked us too. Best evening ever and since then our favourite restaurant! Even though they don't have the special anymore.
Ace 2 years ago
I don't get it - if it's not on the menu how can they order it? You just say "sorry, it's not on the menu, you can't have it".
Luke Branwen 2 years ago
I reckon some rich, privileged jerks don't accept "no" as an answer.
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Hoi Victor 2 years ago
Unless there's an allergy involved, no. No matter how "important" the person, no.
Ray Ceeya (RayCeeYa) 2 years ago
I can be a picky eater but I limit myself to one or two mods at most to any menu item. No mayo and extra cheese are my most common. Otherwise I worry about making someone's life harder.
Hey! 2 years ago
I'm not rich or privilege but this Italian restaurant we went to frequently had a special of chicken with pecan sauce. Extra delicious. Then the owners sold to retire back home in Italy (duh). The new owner, an Indian guy that never ate Italian in his life, changed the whole menu. When we came in the first time after the sale, our waiter told us that particular chicken was no longer on the menu. My face fell. He started laughing saying he would check with the chef since it was the same one as before. The chef remembered the recipe and had all the ingredients so he made it for me. He actually made it for me every time we went until the new owner closed after 2 years. That restaurant was an icon in our city and had been there almost 20 years.
Shelli Aderman 2 years ago
But isn’t that what you’re supposed to to? Order off of the menu? Where else would the information be written down? 🤷🏽♀️
Remi Flynne 2 years ago
In my country we would say order 'off menu' (so it really isn't on the menu) and not 'off the menu'. Their way sounds more like they really mean 'from the menu'.
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Heather Talma 2 years ago
???????? Aren't menu items like, the things restaurants are supposed to make???
Lyyyy 2 years ago
You misunderstood, ordering off the menu means to order things that are not listed on the menu.
Load More Replies...Do you like cooking? Why do you enjoy it? Are you good at cooking? Maybe you don’t like cooking but every dish you make is both beautiful and delicious? Let us know in the comments!
#10
People ordering fillet steak cooked well done. ☹️ They will always send it back because its like a 'rubber boot' or 'too tough' well DUH what do you expect, fillet is not the right cut to be served well done in the first place. Takes a good 30-45 minutes to butcher the steak without burning the outside, order a thinner cut if you would like well done. It's my job so I still fulfil the requests as that's what I am paid to do but I do die inside when I see that on the ticket 🤣
SheamusFanFrom1987 2 years ago
Sorry to say this but I think medium is the last possible level that a steak should be cooked. Anything beyond that will make it seem like you are trying to consume a piece of leather (spoken from experience, sorry)...
Zia Barrett 2 years ago
Then you have never been served a proper well done steak, and that is on the chefs.
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lauralett50 2 years ago
Can't eat any meat that is grilled less than med well I Will puke ,all over. You have been warned. LoL.
Monday 2 years ago
Yes. I stopped eating proper meat because anything still remotely pink makes me nauseous and everything cooked to death tastes awful. I'll just take my processed meats thanks.
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Rocco MZ 2 years ago
People can order their steak anyway they want. Stop being so snobbish about it. I like mine medium, but I used to like it well done when I was younger.
Judes 2 years ago
If the chef follows the order exactly and the customer doesn't like the result (as is explained in the post), then I would say that the customer is mistaken about what they want and the chef has every right to be annoyed about the waste of food. The waiter should probably suggest a well done thinner cut (as mentioned in the post). Did you actually like well done fillets or well done thinner cuts?
Load More Replies... Ace 2 years ago
Fillet steak doesn't have to be thick. If they want it well done (and that's their choice) you could just cut it into thinner pieces.
The Doom Song 2 years ago
Well I guess so... well done fillet or chop it into pieces. So either way your destroying a beautiful cut of meat. If you want well done and/or thin may aswell order a minute steak.
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Barbara Forshee 2 years ago
I know you are all going to hate me but I am not interested in bloody meat. I like mine well done. If I eat a filet I ask them to butterfly it so it can cook through. I know chefs hate me but I just can't swallow bloody meat.
Karri Berkowitz 2 years ago
I have been to restaurants that in the menu says that they will not cook steak well done and not to even ask.
Philly Bob 2 years ago
I always get that "People should be able to order their steak the way they want it" spiel. Sorry, but if you order a mignon, a ribeye or an NY strip well done, you're a steak hating heathen and should order the chicken! LOL!
Norman Woelk 2 years ago
A little exaggeration on the cooking time. Most good restaurants will not guarantee well done and say so on the menu. Just butterfly the damn thing and let the idiot who ordered it choke on it.
#11
I worked as a chef for a long time, I worked in a cafe in a really sort of rich area. We had a few people who were CEOs of big companies in my city, my boss treated this one guy like royalty even though he was a slimy piece of s**t. He would always make him an egg white omelette with various vegetables. Something that was absolutely not on the menu, we only offered fried, scrambled or poached eggs.
One day the boss didn't work in the kitchen anymore and low and behold, that a*****e guy came back asking for his omlette and the manager asked me to make it.
It was in the midst of a very busy rush on a Saturday. F**k that guy.
He owns cotton on and even though I know it doesn't impact anything, I refuse to buy from them.
Mad Dragon 2 years ago
This would have been a huge pain to do during a rush if your restaurant doesn't have omelets on the menu. The cook probably had to dice the vegetables as well as separating the egg whites from the yolk in a separate bowl (you can't just dump the whites one at a time on the grill if it's an omelet). During a rush, that would absolutely throw a wrench into the rhythm of the kitchen.
Kate Jones 2 years ago
The eggs station is every restaurant is like the gauntlet in Marine training. If you can survive it you come out with respect from your fellow employees because at a busy restaurant, it's relentless. It's not even just the egg cooking, it's trying to expedite everything on the plate to come out at the same time so it's all hot and fresh. It's hard especially if you're dealing with new staff or being short staffed.
Jrog 2 years ago
Many world-class chefs when testing new hires or apprentices have them cook eggs in a few basic recipes: Omelettes, Benedict, Scrambled the most common. It is so easy to do them wrong, hard to do them perfect and they are a real test of the person's training.
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Fern Holdsworth 2 years ago
If it wasn't for the Cotton On thing...I'd have had money in that you were talking about James Cordon!! Hahaha
jade s 2 years ago
I mean egg white omelette isn't exactly tasty. It's what you're forced to eat when you need to lower cholesterol. Maybe he had a heart condition. He was probably ecstatic to find a place willing to cook him a healthy option rather than fried everything and didn't realise he was giving you extra work.
Hoi Victor 2 years ago
"Egg white omelettes" don't exist. Say the real name of the company. I have written customer service for less.
#12
I'm not really a chief, just a Taco Bell line cook. Think what I've got to say is relevant though.
I hate making quesadillas. Especially multiple in a row. First off, because of their shape they need to go in the largest bag on the bottom, meaning that if it's ordered last I have to let food pile up taking up space so that I can put it in the bag first. It requires two scoops of cheese, being the only item that does, taking up extra time. It then has to be melted inside a hot steam machine that's finicky and doesn't want to work sometimes. Then it is carefully removed, folded, and plopped onto the grill where the jalapeno sauce likes to leak and make a mess on the grill. After grilling it has to be slipped into a sleeve, put in an open space and cut, and finally put into the bag. Having more than one makes it harder, as there is a limited number of steam machine and grill spaces so they end up backing up and taking up space. Finding the space to cut a quesadilla when you have many items taking up space is really frustrating. People hate how expensive they are here, but I think it's justified.
Thanks for reading my rant.
Fluffy mommy panda 2 years ago
Taco bell there needs to put you all some more space and an extra one those things to make it easier on you all. I know how that goes though they never do the things they ought to just like every place to make it easier. I'm sorry this sounds like it is annoying to make and I like what you said about the price. I'm glad they did that so people may not order as much I know that may be rude to say to some people to say. However fastfood is not a joke. You get paid to get treated bad sometimes and work your self to the bone. It more then just making food. Please treat fast food workers good they work real hard.
Kate Jones 2 years ago
I remember one time stopping after a late night at work and getting like 6 of the Doritos locos tacos. And I could see the poor girl making them and every single shell was breaking. She literally threw a bag across the grill area. I felt so bad that I was responsible for this girls meltdown and it's all because the shells constantly break because they're so delicate.
Jordan Riopelle 2 years ago
Work smarter not harder! It doesn't matter when it's ordered. Look over the entire order if there is one on there maje it 1st!
Kayleigh Walter 2 years ago (edited)
Wow, I order quesadillas from Taco Bell ALL THE TIME. It’s a pregnancy craving. I wish they weren’t so difficult for you all to make!
Tyranamar Seuss 2 years ago
And I've never had one where the cheese was actually melted all the way through.
The almighty alphabet soup ! 2 years ago
I worked there and if you ever order more than one taco party pack at once through the drive thru, we did not like you because it takes up so much time and space but it still has to be in the three minute limit between ordering and receiving the food, so the timer stays in the green. (It never takes less than three minutes so our place on the system gets moved down)
#13
Not a chef but a butcher, and i can't even begin to express how much i loathe c**p like ham salad and chicken salad.
I love when new customers come in for the first time, but my heart always sinks when they say "i heard this place has great ham salad!"
Sorry but if you like ham salad it's all gonna be great, because what you actually like is an obscene amount of mayonnaise and sweet relish.
Toni Kay 2 years ago
Not all chicken salads are the same, they very so much, I assume ham salad is too, I just don’t eat much of it. I have places I will get chicken salad from and places I will never get it from again. And I absolutely hate making it so I will buy it sometimes when out. Sorry lol
majandess 2 years ago
My sister asked me to cater two events, and to make chicken salad. I made curry chicken salad, Chinese chicken salad, and Thanksgiving chicken salad. All very different flavors! No sweet relish in any of them.
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Ches Yamada 2 years ago (edited)
I make salads like these, but I make them with very, very little mayo and no sweet relish. I never heard of putting sweet relish in them. That said, my husband always complains my potato/egg/chicken salads are "too dry" - I tell him he can add mayo but I can't take it away!
Remi Flynne 2 years ago
I confess to being confused... I've never bought a chicken or ham salad from a butcher! I might be buying raw meat in them though!! Maybe it's a delicatessen? 😕
Load More Replies... Robin Roper 2 years ago
I make chicken salad all the time using rotisserie chickens and my homemade sweet pickles I had chop. Made with Duke's mayonnaise - yummy good!
Asphalt Bubblegum 2 years ago
I see your ham salad and raise you a ****ing *seafood* salad. Argh!
Mario Strada 2 years ago
The picture looks like an unholy combo of sweet potato, prosciutto and slimy mozzarella (maybe burrata?).
#14
I used to work at a grocery store and I was the person who made all those pre-cut fruit boxes. I didn’t particularly mind any of them all that much except clementines. We had to peel clementines and put them in a box. First, it was a huge waste because no one ever bought them (why would you pay $5 for 6 peeled clementines when you could buy a whole bag unpeeled for the same price) except for old people who couldn’t peel the fruit themselves, and secondly because the acid would eat through our gloves and then destroy our nails and leave orange smell on your fingers for days.
The only other thing I hated making was 5 mix. We have a mixture called “six mix” which is just 6 different kinds of fruit together, but this one guy would come in and ask for six mix without the cantaloupe in it. We actually started calling him 5 mix. When he walked in someone from a different department would ring us and let us know 5 mix was there and to start making some 5 mix. I hated it because when he asked we’d have to go get a whole watermelon, a whole honeydew, and 3 other fruits and cut them all up just so he could have like 5 cut up pieces of each instead of just eating around the cantaloupe. And he always showed up right as our department was starting to close down for the night too. So we had to them rewatch all our surfaces after five mix came in
Kelly c 2 years ago
If it makes you feel better, he was probably on lifetime meds for his kidneys or heart. Some of them, if you eat cantaloupe, it can land you in the hospital or worse. Other melons no probable but grapefruit and cantaloupe could kill. But it never would have occurred to me to special order the six mix versus just making it at home myself.
Amanda Fondaumiere 2 years ago
Oh my gosh, i knew about the grapefruit but not cantaloupe. Im so glad you mentioned that. I have to check my meds now.
Load More Replies... Hoi Victor 2 years ago
My husband was allergic to cantaloupe. I don't know if this customer was, but allergies are real; complaining about something that could kill people feels wrong.
SillyPandaBunny 2 years ago
He could have been allergic to them. I am and I can’t just eat around them. If they’ve touched the other fruit I’ll definitely end up in the er
Farrah Boody 2 years ago
I would have just nicely asked him to please give me a heads up the day before or even that morning. Or being a regular I'd pay attention to if he came on certain days every time so I could know to have it prepared. Another thing you could do is make a single 5 mix while making the 6 mix. You could just set it aside somewhere for him. There are many ways that your job could have been made more simple. You just didn't even try to do any of it. Work smarter not harder.
Hey! 2 years ago
And if the customer stops coming, the 5 mix can be available one the shelf for someone else.
Load More Replies... Ray Ceeya (RayCeeYa) 2 years ago
He might have thought this was a life hack. It forces you to make it fresh instead of having it pre-made and ready to go.
Thegoodboi 2 years ago (edited)
I can see 5 mix walking in 5 mins before close and giving the greeter the "You know what's up" nod. 5 mix in the hizzy fam! 😎
Robin Roper 2 years ago
I detest the taste of cantaloupe and honeydew, so I'd be 5 mix as well.
Huddo's sister 2 years ago
Why on earth would you actually do that? Just say you only do 6 mix and leave it at that.
nuberiffic 2 years ago
Couldn't you (or him) just remove the cantaloupe pieces from a six mix?
Hey! 2 years ago
Not if he's allergic to it. That would have been dangerous.
Load More Replies... #15
Baker here...cinnamon buns are the majority of our business but so f*****g time intensive and while the finished product comes out SO good they take 3 days to make between dough, proofing, and baking by the time the customer gets them (warm) I swear they owe me much more than $5 a bun lol. Exhausting
Sonja 2 years ago
I worked in a bakery myself and that's just not true. They don't take 3 days. A few hours tops but definitely not 3 days. And while they're proofing you do other stuff. You don't sit there and watch the dough rising! This is just not true.
Biofish23 2 years ago
I'm just a home baker, but a reasonably experienced one and I too am finding it hard to understand how cinnamon buns could take 3 days. I made some really delicious, completely from scratch ones for my family this Christmas, I started them late afternoon on Christmas eve, and we ate them for breakfast Christmas morning.
Load More Replies... Kate Jones 2 years ago
I can see making huge batches taking that much time. Plus the cleanup must be difficult with all of that sugar and stickiness. A baker friend said handmade croissants are the most time consuming thing they make and it's a majority of their morning business so I think it's anything that you have to do in huge batches will feel that way.
LizzieBoredom 2 years ago (edited)
3 days to make? Does it roll off the counter and deliver itself?
Norman Woelk 2 years ago
A lot of whiners here who need to get a different job. If you don't like cooking then stick to dish washing.
Sandy Kavanaugh 2 years ago
They're not that difficult, and so easy to add extras! Nuts, fruits, icings, decorations, etc.! It takes little time to mix the simple ingredients, let it rest,cruise, then roll out into a circle you slap all the filling on. Roll it up, seal the edge, and cut with waxed dental floss. Let it ride for an hour, then bake for 40 minutes. Maybe you're doing it's wrong?
#16
Charcuterie boards. Stuff falling off all over the place.
Headless Roach 2 years ago
And if you don't - my family will take care of it. Everybody happy.
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Nolan Spruce 2 years ago
Pretty much sums it up. Though I will say, you can get nicer packaged meats at a store and then just cut your own cheese to make a fancy snack for yourself
Load More Replies... Ches Yamada 2 years ago (edited)
Nothing falls off one of those in my immediate vicinity - fruit, cheese and meats? I'm on it too fast lol
Amy Taylor 2 years ago
I don't eat meat but I make charcuterie boards quite often for company and I use small Pyrex bowls for the meats so they aren't touching the cheeses or fruit. I roll them into pretty rosettes then place them into the bowls. I have tiny 2 prong forks so no fingers touch them.
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Marie Dahme 2 years ago
Amazon has such pretty charcuterie boards ! Memo to Mimi I’m gonna get one for New Year’s Eve 2023 !!!
#17
Slightly different take, but I was a chef at a nursing home and anything puréed for people who are on that dietary restriction was gross to me. I literally had to take whatever meal I made, throw in a blender and put it in a bowl. I always felt so bad.
Not-a-Clue-What-to-Call-Myself 2 years ago
I was on a soft diet for a while following gsatric surgery and blended foods tasted foul to me unless it was a dish that 'ought' to be quite mushy and all the elements eaten together (a cottage pie, for example.) The texture of foods really affects the taste.
MarieTDr 2 years ago
Ex-RN here: try pureed pizza. Or a ham sandwich. I felt sorry for the kitchen who blended these items.
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Elladine DesIsles 2 years ago
I get that it would be unappealing, especially to someone with culinary training/experience. But the people being served are dependent on this service for their sustenance and their experience of food. My grandmother was a phenomenal and adventurous cook with shelves full of cookbooks and frequently a cooking show on the television. Now she is 97, in a nursing home, and can only eat soft or pureed foods. Those who put their time and care into preparing her meals are making a huge contribution to her quality of life, and I am grateful for all who do it well and are mindful of how she will experience it - not just throwing everything in a blender!
Lydia 2 years ago
Like, if a meal had 3 components, like potatoes, meat and vegetables; did you make one big bowl with everything mixed together (food-like stuff), or did they then have three smaller bowls with three different tastes? Just curious. I can imagine for those people it could be a big difference...
Michelle Miracle 2 years ago
They don't mix it together. Or I should say they aren't supposed to when serving it to the people that need the puréed food. They put in on the plate like they would for the non puréed food, with space in between each food.
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Stephanie Austin 2 years ago
In the UK it is illegal to serve blended foods mixed together as a meal. The plate should be individually blended components - for example: for a roast dinner - carrots puréed, the meat puréed etc.
The Other Guest 2 years ago
One of my first jobs out of high school (shortly after the cooling of the earth) was at a little deli that was only open for lunch. We had a regular customer who came in a couple times a week. At one point he had to have some sort of surgery (he didn't give us the details) that required his jaw to be wired shut during the healing process, so the boss brought in a blender just for his food. It wasn't so bad if he ordered pasta, but the carrot-cake-and-milk combo was so gross-looking. He said it all tasted great, though.
Claire Bear 2 years ago
That’s an awful way to feed people on a blended diet. Each item should be blended separately and fed to the person just like a normal plate of food, so each component can be tasted
a penguin 2 years ago
My son did an intensive feeding program and I had to make puréed meals for him. Thankfully they gave me a book of recipes made for turning into purée. But the texture killed me, if any of it got on my hands I had to stop and wash them immediately cus it would make me gag. I can’t eat purées either.
Wonderful 2 years ago
I remember watching a show about prison and this one prison would use puréed food for their prisoners who had broken jaws or other ailments. They would take the entire meal including the drink and the dessert, if there was a dessert, and put it all in the blender together and then put it in a cup and give it to them. Breakfast, lunch, dinner didn't matter, every single item was put in a blender mixed up and that's how they drink it. It looked absolutely disgusting even the guy making it would make gagging noises when he smelled it. I feel so bad for all those guys who had to drink that, I bet they lost a lot of weight.
Hey! 2 years ago
If the cook making it is gaging, imagine the person who has to eat it. Prisoner or not, something needs to be done about this kind of treatment.
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Sioux White 2 years ago
Worked at a nursing home through an agency. Had so many dietary changes and pureed for a gentleman. Had never worked in back of house before and was on my own. Did the puree last place only had one blender so it was time consuming. Finished just on time the and even took it to the guy myself and he had died.
Samantha 2 years ago
One of my niblings has had a tracheostomy (hole cut in their throat to help them breathe) since he was a baby, and he didn't start eating solid foods until he was 10-ish, I think (in large part because he was afraid of choking), so everything had to pureed. It was a bit disturbing to see the first time, but it was his normal.
#18
When I was working as a waiter, we had one customer who we called "The Spaghetti Lady".
She came in 1-2 times per week for lunch. She always ordered spaghetti with sauce on the side. Salad with Pepperoncini and ranch on the side, Coke/no ice, breadsticks/no butter. She camped for 1.5 hours, then stiffed the tip.
Lunch was always a nothing shift, so tying up one 4 top for all of lunch killed the whole shift.
Most of it was side work, but the breadsticks were a huge pain. Chain restaurants aren't really built for special orders, they break the rhythm like a car slamming on the brakes on a highway.
Mirabelle Skyrim 2 years ago
Or you do as the majority of restaurants in my country do - buy breadsticks, they really aren't all that expensive.
#19
Making crepes .. and boning quail for pate’ .. things young chefs do in training .. mind numbing .. yeah, about those crepes, so many of you mention the finished product (filled, etc) or using a crepe maker .. I’m talking about making them in a pan, in large amounts , like a big catered event where you have hours pouring and flipping .. beyond boring ..
Ralph Kretschmer 2 years ago
They are served on every fest, fair or Christmas market. They prepare everything and make them in minutes. My sister, who lives in France, often made them, too. Can't be that hard to make.
Phil Green 2 years ago
Even after forty years, I still get a thrill when I bone out a small bird. For Christmas I did a chicken which I stuffed with hand-made stuffing and it was excellent. Boning something and then cooking it adds a completely different slant to things. I used to love making galantines and ballotines.
Max Fox 2 years ago
My wife makes crepes. She's got it down to the two minutes that they take to fry, and has two pans on the stove at once. Add a half hour to prepare the batter. Yes, it's not that easy, but, for somebody who is a supposed "professional", it's not that hard. It doesn't take any more time than anything that needs to be cooked to order. Boning quail is also a task that a person can learn to do in relatively short time. Of course cooking for a large catering event can be mind-numbing. However, it's also a lot less stressful, because you don't have an irate customer for every mistake, and "mind-numbing" can also relieve stress.
petersilie 2 years ago
it just takes too long. they are on every market in my city, and the line is always extra long. last time i was at 10th place and waited 20 min in line. never again :)
#20
I’m a chef working in a lunch cafe. I absolutely hate it when someone wants a panini.
Not because it would be a hassle to make one, as they’re all premade, store bought, but because that is exactly why I hate them. All I do is open the packet, slide the bread into the bag it’s served in, pop it onto the grill for three minutes and serve.
If I could make them myself, I probably wouldn’t hate them at all.
Kim Lorton 2 years ago
I jink your hand made paninis would taste so much better and definitely more enjoyable!
Pangolin Pal 2 years ago
Does it bother anyone who speaks Italian that "panini" is the PLURAL of "panino?" You can't order A "panini," you can only order SOME "panini!" If you want just one, you have to order a "panino." Just had to get that off my chest.
Adele Maestranzi 2 years ago
Panino means "sandwich" in Italian, single sandwitch; panini is the plural.
#21
Fondue, it’s a ball ache to make well even if it is just melted cheese, customers rarely eat everything before it burns if using a chafing dish and it’s hell to clean. Also it’s dated and not that nice.
Any order with a genuine allergy concern. (Not because it’s difficult but rather it’s added stress and responsibility for one guest that’s potentially life threatening in a job that’s all about speed and stress already) kitchens are usually very small and while they have adequate measures in place for allergens, the kitchen as an environment is easily contaminated meaning that an allergen order needs to have that section cleaned down and all the equipment cleaned before it’s used for this one guest, even if there is dedicated equipment for allergens, it’s not worth someone having a reaction. I wish there were better ways to do it but the truth is, if you have allergies your food is going to be slow and not as good as the main menu because of this delay. It’d be great if there were more restaurants that were operating as “free from” certain foods specifically for these guests so everyone can have a great time with out the worry. Like a nut free place, or gluten-free place as we are seeing more vegetarian and vegan places being setup.
Source: chef for independent restaurants for 17 years.
Caro Caro 2 years ago
It's not dated and it's very nice. Fondue is popular in many countries is and if it burns then the chafing dish is too hot. There's a fondue restaurant in the center of Amsterdam :)
Stephanie Did It 2 years ago
San Antonio and Austin have a lovely fondue restaurant called The Melting Pot. Not sure where else. It's elegant and romantic for a special date or anniversary dinner. We loved it!
Luna Crow 2 years ago
They're everywhere. The one in Portland is underground, which is kinda cool, but the staff don't seem to like it there very much. We were made to wait at the bar for half an hour for a table to "open up".. in a mostly empty restaurant
Load More Replies... Eastendbird 2 years ago
I have celiac disease, believe you me I *know* it's a pain in the a**e. I appreciate all the effort chefs put in so I can still eat out and I would totally understand if there was still any cross contamination. It's the risk I take! A great meal in a restaurant is one of my greatest delights, it makes me so happy when a venue puts in the extra effort so I can still enjoy my food.
A P 2 years ago (edited)
Gluten is an especially tough case, as contamination in very tiny amounts can cause reactions. If you're at a restaurant that uses any sort of flour, you essentially are always risking contamination just from airborne particles. It is a huge hassle. I was in one of the early bakeries doing gluten free baking and we set aside one day of the week where the GF team came in, washed the place from ceiling to floor just to try to limit it as much as possible. Later, the company built a dedicated facility with airlock, no street clothes into the production area, etc. Massively involved undertaking if you're trying to handle zero contamination for that. And simple washing usually can't remove all of it.
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Nadja Rohner 2 years ago
Swiss here. The burnt bits are the best and we call it the grandma. So someone has to scrape off and eat the grandma at the end of the night.
Amy Taylor 2 years ago
Get yourself an electric fondue pot, and your local market may carry premade fondue cheese in the fancy cheese section. It's really fun to have guests over for it! That's been our New Years Eve ritual for over a decade now since we like to stay in!
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The Starsong Princess 2 years ago
Fondue is delicious and very easy to make. I manage to make it and serve it without burning so it’s strange that a professional chef can’t manage it.
CanadianaKa 2 years ago
Sorry if you're sick of making fondue, but pre-pandemic I loved it. Always did. Partially nostalgia, and partially because if done right, a good meat fondue can bring a universe of taste.
Rebekah Krause 2 years ago
Here (Midwest) if you go to a place with fondue, it’s typically a fondue restaurant. It seemed like it was similar in France, The Netherlands, Switzerland etc for the most part.. Am I mistaken?
Peter Trudell Jr 2 years ago
Honestly if I want fondue, I'd spend the extra for the experience and go to The Melting Pot, a place that's entirely fondue. I have not had a bad experience there.
#22
The wing flight. Yeah, awesome, try out 4 different wing flavors on 12 wings. It's only 3-4x the effort and dramatically different plating. Oh and we offer a discount during all football games and are letting people order them to go? Completely negating the purpose of a flight so they can try our beers?
Tl;Dr: wing flights can get f****d
Fluffy mommy panda 2 years ago
I can feel the stress of this post. It would suck. Bet you get slammed with those kinda orders too during football time. 😔
Philly Bob 2 years ago (edited)
YUP!!! 1000%! They come in, order 30 wings and want 10 different sauces but the drums get this sauce and the flats get another and 3 drums and 2 flats get this and.... and... go p**s off! OH! And this also happens about 10 minutes before closing. I wanna stick their heads in the fryer. LOL
#23
Not a chef but I worked at subway, whenever people wanted guacamole, we always spread it on one side of the bread before adding the rest of the veggies but the way the counter was designed the avocado was the last ingredient so people would always add all their veggies and then want avocado on top. This was a nightmare to spread across the uneven veggie surface and would generally just stick in clumps :( some vegetarian customers also wanted us to change our gloves to serve them but everytime we change gloves we have to wash our hands which makes the gloves near impossible to wear - this would grind our whole production line to a halt while all staff members struggled to change their gloves. I mean I’m vegetarian too so I kinda understand but like if you’re so strict about it you want fresh gloves then you shouldn’t work at subway because the “contaminated” gloves from before still went in all the veggie boxes 🤷🏼♀️
Nicole Weymann 2 years ago
The "gloves are more hygienic" logic is a lot of window dressing. If you don't keep changing them constantly they're no better than skin. Often worse, actually, because I can feel my skin being all sticky/dirty. It's irritating so I wash my hands several times when preparing food. (Rings and icky long fingernails are a kitchen no-go anyway)
R Dennis 2 years ago
As a restaurant consultant, the idea is to change them constantly. I have had restaurants fail assessments due to improper glove usage. Beyond that, foodborne illness rates are lower when gloves are in use. Not perfect, but better.
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TailsFangirl03 2 years ago
My little brother has been watching YouTube storytime animators, so...don't you mean Sooubway?
#24
I work at Dairy Queen. We have to cook some things to order, because we don’t get enough ordered to make in bulk. Most of these aren’t too bad, such as the cheese curds, or the onion rings, or the pretzel. But the one I can’t stand, the bane of my very existence, is the BBQ pork sandwich. It’s our only BBQ product. It starts with a plastic bucket of frozen meat. We have to scoop some out, into another container, and pop it into the booster oven for a minute. Now this wouldn’t be too bad, if we didn’t have to boost the bun separately. And that wouldn’t be so bad either, if people didn’t order it exclusively when we are absolutely slammed.
a penguin 2 years ago
Same, I worked at a walk-up DQ in the summers during college. Oh boy. And when people would order curly and regular fries. Couldn’t do them together or they’d come out of the machine in one solid chunk thanks to the breading on the curly fries. 2 minutes has never been longer than when you have a drive thru full of impatient customers.
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#25
At my old job they had a thing called a fry sampler. It was 4 10 oz fries that couldn't be cooked together and took up either half the fryer or the entire thing depending on how many were ordered at the same time. It would suck even more when people ordered more than one during a rush because they would take forever to plate.
M O'Connell 2 years ago
I thought a "fry sampler" was when you got that bonus stray onion ring or tater tot in your regular order of fries.
Philly Bob 2 years ago
We have a "Trio" which are about 6 to 7 chix nuggets in one fryer then given your choice of sauce (no, hopefully not a different sauce for each nug but I'm sure some a*****e thought about it!), 2 mozz moons in another and served with maranara, and 2 potato skins that have to be fried, then stuffed with cheese, bacon & scallions then baked in the convection oven until the cheese melted (I love those by the way!) it was a bit of a pain to do.
#26
Chef in my own pizza restaurant. It brings me immense pleasure to serve my customers, each and everyone of them. However, when someone orders something entirely veggie I have to spend time cleaning all my surfaces and equipment. Takes a bit of time, but hey.
Eris Kallisti 2 years ago
If it's a dietary preference as opposed to an allergy (ie, vegetarian vs celiac) you don't need to do the intensive cross-contamination avoidance routine. At least according to food code in my US state.
Hyde and Seek 2 years ago
If a vegan or vegetarian eats meat after a long time it can make them very sick.
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M O'Connell 2 years ago
God forbid the surfaces and equipment get cleaned more than once per day.
Nicole Weymann 2 years ago
Cleaning them over and over several times whenever some customer insists on a meal without a trace of meat "guaranteed" is a pain in the neck, especially in a busy shift.
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D Bhudia 2 years ago
Restaurants that can't ensure this should just refuse vegetarian customers & veggie eaters who need this should find pure veg restaurants instead of being seen as difficult.
Layna Andersen 2 years ago
I would be glad if they posted a sign so I wouldn’t waste their time (or mine). I feel the same about clothing stores posting a sign about what sizes they carry.
Load More Replies... Amy Taylor 2 years ago
I have a tiny kitchen at home and it's really not that hard to find a separate prep area for food allergies.
Nicole Weymann 2 years ago
Home cooking one meal at a time is different from preparing a multitude of different dishes in a dinner rush for dozens of potentially impatient and demanding customers who may sue you if they're displeased or kick the bucket if their allergies are severe.
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#27
When I worked for Applebee's we had the "endless ribs" promotion. Apart from the colossal pain in the a*s portioning those ribs were, making them was even worse.
You'd grab a portion baggy and dump it into a bag of flour and shake it up, then throw it in the deep fryer for about 2 mins. When the timer dings, you throw it in a plastic container with whatever sauce, shake it around and plate it along with fries or whatever.
So that wasn't the awful part. The awful part was whilst in the middle of a rush, having someone order the endless ribs where they get it as an all-u-can-eat style and when a "refill" came up you had to stop everything to make them another serving. Those portions were smaller and we didn't have as many as the large portions, so if I ran out, I had to go back to the larger portions and portion them down into smaller ones before continuing on with the flour, deep fryer and sauce.
I absolutely hated that promotion
A P 2 years ago
I can only imagine any "endless" anything is a huge pita for those that have to make it and serve it.
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Stannous Flouride 2 years ago
I think all chain promo otems are created by marketing folks who, if they had to work a rush, would be crying in the walk-in after a couple of hours.
Joel Hopkins 2 years ago
I've seen the back of an Applebee's, and chef Mike Rowe Wave is doing 99% of the cooking there.
A P 2 years ago
Yeah, flour and fry to get some crispy on there. It's appleby's... They aren't exactly going to have a BBQ pit rolling out back.
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Lola Atkinson 2 years ago
Now I know why ribs in restaurants are so often a disappointing, gelatinous affair. Disgusting. I like my ribs with a dry rub and roasted.
#28
Not working in a traditional restaurant anymore but the f*****g ringmold stacked beet salad. It took like 3 minutes to make just one and if a table of four all ordered them it slowed down the entire salad line.
Kate Jones 2 years ago
I think it's more because ring mold items can only be done one at a time, unless you have multiple people working on it. But also, they're super touchy. If you release the mold and even a tiny piece falls you have to start all over because it often creates a mess or trying to put it back up becomes unstable. And if it's something that's supposed to be hot it's now getting cold while trying to stabilize it. They are super annoying and, really, unnecessary. Plus...kind of gross because someone's fingers are all over it just trying to make it look pretty. You're just going to put a fork in it as soon as it hits the table so going to all this trouble is annoying.
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#29
I waited tables when I was in college. I absolutely hated when certain foods were ordered because I knew it was going to take a long time. One of the worst offenders was a charbroiled oyster appetizer that had butter, breadcrumbs, and cheese on top. It took about 12-15 minutes to hit the table and that is an eternity for an appetizer.
Edit: The restaurant I was working in at the time usually had apps on the table in less than 10 minutes so this app was longer than most but different restaurants are going to have different appetizer timing and may take longer.
SlothyK8 2 years ago
Yes, but the image is of Drago's and those oysters are freaking LIT! SO. Damned. Good.
Luna Crow 2 years ago
Had to look that up, wish I'd known about it when I was in Louisiana last year. It looks like they've shared the official recipe online though, so I'm going to have to try it, thanks for that!
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#30
Just an occational cook. In our place, it's called 'bata'. Bata is finely ground spices and veggies to make it a smooth paste. Also, a similar dish with mutton called Halim. Very time consuming to make.
#31
Not a dish but a drink
Pouring a bottle of Raboso wine is so f*****g difficult, it bubbles like crazy and those bubbles take minutes to disappear, often you will just leave the bottle filled with bubbles, do something else to kill time, and then you can start pouring again
#32
I used to work at an ice cream shop in high school, and it was a pretty good gig, except for making milk shakes. To put this into perspective, the gimmick of the shop was that we made our ice cream with liquid nitrogen completely from scratch. Completely custom flavors, custom mixins. At my best, I could make a good sized bit of ice cream in 45 seconds, start to finish. Add the time to pour in extra milk, blend it up, etc. the shakes took around 2 minutes because the blenders were awful. They took so long to blend the shakes that it would hold up the whole line during peak hours. We were right outside the movie theater at a mall, so we could have 30 people in line at peak, and we had only two blenders.
One night wasn’t even that busy, but I was exhausted and at the end of my rope. A whole group of kids, maybe 8, come in after a school dance (they were all dressed up nice). They stared at the menu for a long time (too long) then walked up and said they all wanted shakes. 8 kids, each of them asking for a shake that would take 2 minutes each to make from scratch, not accounting for all the washing of the blender bowls. I flat out lied and told them our shake machine was broken because I did not have the strength of will to spend a good 20 minutes making shakes. They all left and I was spared.
One order that I had a lot of fun doing was the guy who came in and asked for every flavor and every mix in in one giant ice cream cup. We had 45 flavors and 25 mixins. We told him that for every extra mixin it would cost 50 cents more — he agreed and paid about $12 dollars for this absolutely sickening behemoth that he shared with his friends. I tasted a bit that was left over in the bowl and somehow the massive flavor overload turned the ice cream spicy. It was the most bizarre collision of flavors I’ve ever tasted.
Fluffy mommy panda 2 years ago (edited)
I can also feel this post, at a restaurant we had 3 flavors of ice cream and you had to get ice cream out of a bucket and then pour milk in then squirt the flavoring and put in the mixer and guide it with your hand once had an order for a whole lot of them. And women that I made them for later told me she felt bad because she felt like my manger or someone should of helped me, because there was so many. But I got complemented and actually had someone that knew how I felt because she also worked in fast food and thought my manger was a b******e for not helping me and shouldn't been a manger. But it was what it was I made them and that was that. 😜Did I feel like pulling out my hair .......yes
Ches Yamada 2 years ago (edited)
This person needs some time off. They sound way too judgey and honestly, if you lied to kids like that..? That's mean. They "took too long" looking at the menu? If they were polite then yeah, it's a pain but it's your job. And the guy that ordered the "monstrosity", well, he paid and he left happy. Why do you have to p00p on his parade?
Ian Milne 2 years ago
I’m guessing you haven’t worked in retail. If it takes 20 minutes to serve one group of customers, that means all the other customers that come in have to wait at least 20 minutes to be served. A lot of customers are pretty vocal if they’ve had to wait too long and typically will take it out on the person serving.
Load More Replies... #33
I hand make pierogi for my food truck, and they are a pain in the a*s. Making one or two batches is annoying, but making enough for a commercial operation completely sucks. The dough I use doesn’t have water in it, just egg and sour cream, so the gluten doesn’t form into very strong bonds. That means that I can’t use a pasta roller to make sheets of dough to cut into dumpling skins. I have to hand roll everything with a rolling pin, and my work surface is’t big enough to roll out an entire batch.
Last week after making pierogi for a couple hours, I raised the price in our point of sales system by another dollar because f**k pierogi.
Agata Fronia 2 years ago
and (s)he hates the dough why not changing recipe. This entry is excessively dramatic for someone owning a business.
Load More Replies... Noltha 2 years ago
When you use eggs, the pierogi dough is usually hard. Use only yolks, or simply replace eggs with hot water.
#34
Not a chef but I used to work at a subway. The one thing I HATED was when people ordered salads. There are several reasons for this
1- the salad bowls are in the back so you have to go get one+ a cutter
2- the salad bowls are pain to wash, and take forever to dry
3- compounding with the first 2: the salad bowls are usually lowest priority to wash so if you are doing dishes then the lunch or dinner rush comes in usually the salad bowls aren’t washed yet so it’s an even bigger interruption in the flow of things because you have to go wash a bowl and dry it as opposed to if there was a clean one, it’s still annoying even if they were clean
4- who the f**k goes to a sandwhich shop to order a f*****g salad.
5- the BIGGEST annoyance of the salads was that the bowls that the salad goes in after it’s been made don’t exactly fit all the s**t they got and are near impossible to close.
Anonymous 2 years ago
"who the f**k goes to a sandwhich shop to order a f*****g salad" People with f******g allergies/intolerances or, God forbid, different f*****g personal preferences. There are more f*****g Subways in this country than 99% of other fast food chains. Sometimes people don't have a f*****g choice.
Monday 2 years ago
Salads are menu items anyway. I hate it when people complain that customers order an item their shop has on the menu.
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M O'Connell 2 years ago
#6 When I have ordered a salad at Subway (which has only been a couple of times) it wasn't "chopped" so much as "pounded into green slime."
Hey! 2 years ago
Guilty as charged. When my husband and I travelled because we trained people across Canada, one of the fastest place to eat for lunch was Subway. I was doing Keto so I ordered a salad with as much protein I could fit my budget and my husband had a sub. Sorry for the inconvenience!
Tuna Fish 2 years ago
So the dressing will "stick" to the lettuce. The same reason you use a salad spinner when you wash lettuce for salad.
Load More Replies... What do you think ?
Antoinette Maldari 2 years ago
So, most of these are not really chefs but people working at fast food/chain restaurants. The complaints seem more of the corporations fault, like small kitchens and inadequate machines, pre-made/frozen food.
Diolla 2 years ago
Have been a vegetarian for 30+ years but it never occurred to me that you should ask the kitchen to change gloves, clean all surfaces, etc... I mean, WHY???? If a kitchen works in a hygienic way there will not be any blood or meat on my food. I feel that it's a bit much to ask, unless you have a severe allergy to something, and if I had that problem I would not feel safe to eat out at all. Also, where do you draw the line? Should they have a sort of kosher kitchen system with separate fridges and all that?
John Hannah 2 years ago
Aww it's a little bit unfair. Totally agree when you get paid for a job then you have to suck it up, but sometimes companies don't realise how fiddly or annoying some things can be, or they don't consider the overall flow of the operation and of one menu item puts you off, you can start to lose your focus.
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Brindle Nutter 2 years ago
So, nobody should eat out anywhere because no chef likes to make anything.....got it
Alban Bizet 2 years ago
When did cooks became chefs, there is one chef in the kitchen, few sous-chefs and their brigade of cooks, less for smaller restaurants. Cooking in a restauraurant doesn't make you a chef, but a cook. I was a cook for years not a chef as I never run any kitchen or created the menus
Cass Malone 2 years ago
I'm kind of surprised to see nobody mention the Blooming Onion/ Awesome Blossom. If you don't get the right cut you gotta start over and then you gotta make sure you spin it right as you toss it in the fryer
Jacqueline Pie Francis 2 years ago (edited)
This makes me so glad I don’t work in a restaurant anymore. Now I’m a personal chef and get to use my own recipes and collaborate with the families about their weekly menu. Sometimes I make stuff I don’t like but 90% of it is a joy.
Antoinette Maldari 2 years ago
So, most of these are not really chefs but people working at fast food/chain restaurants. The complaints seem more of the corporations fault, like small kitchens and inadequate machines, pre-made/frozen food.
Diolla 2 years ago
Have been a vegetarian for 30+ years but it never occurred to me that you should ask the kitchen to change gloves, clean all surfaces, etc... I mean, WHY???? If a kitchen works in a hygienic way there will not be any blood or meat on my food. I feel that it's a bit much to ask, unless you have a severe allergy to something, and if I had that problem I would not feel safe to eat out at all. Also, where do you draw the line? Should they have a sort of kosher kitchen system with separate fridges and all that?
John Hannah 2 years ago
Aww it's a little bit unfair. Totally agree when you get paid for a job then you have to suck it up, but sometimes companies don't realise how fiddly or annoying some things can be, or they don't consider the overall flow of the operation and of one menu item puts you off, you can start to lose your focus.
Load More Replies... Brindle Nutter 2 years ago
So, nobody should eat out anywhere because no chef likes to make anything.....got it
Alban Bizet 2 years ago
When did cooks became chefs, there is one chef in the kitchen, few sous-chefs and their brigade of cooks, less for smaller restaurants. Cooking in a restauraurant doesn't make you a chef, but a cook. I was a cook for years not a chef as I never run any kitchen or created the menus
Cass Malone 2 years ago
I'm kind of surprised to see nobody mention the Blooming Onion/ Awesome Blossom. If you don't get the right cut you gotta start over and then you gotta make sure you spin it right as you toss it in the fryer
Jacqueline Pie Francis 2 years ago (edited)
This makes me so glad I don’t work in a restaurant anymore. Now I’m a personal chef and get to use my own recipes and collaborate with the families about their weekly menu. Sometimes I make stuff I don’t like but 90% of it is a joy.
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