Kitchen Staff: Loss of Pride & Respect
Experienced kitchen staff across various restaurant types are experiencing a deep sense of disillusionment and loss of pride in their work. This stems from factors like poor management, unsanitary conditions, lack of respect from ownership, and a general decline in standards, leading many to seek escape or fundamentally different work environments.
SOURCES (60)
“Okay, so background on my situation. I have been management in the fast food industry for about 13 years. I have experience with inventory, scheduling, hiring, promotions, etc. I have been through every managerial department within my store. I loved the hiring, onboarding, training aspect…”
“I recently started doing more refrigeration stuff, and I’ve noticed some kitchen staff leaving doors to walk in coolers wide open while they place product or take it out etc…I was just checking box temps at the a419 in mech room and observing staff leaving doors open for 30 seconds up to 3 mins (one dude was snacking lol). It’s all fine and dandy until the kitchen manager is screaming at hvac maintenance to fix their coolers because they aren’t working…they are submitted by /u/Wolf-o”
“Am I tripping or should line cooks get paid more? I recently got a job as a line cook, previously a dishwasher, and I never thought I could do it and it always looked intimidating to me. And it is hard. I'm busting my ass for pennies. You have to remember like a million things and even if you remember 999,999 of them, you forget that one thing? Chefs on your ass. Customers are mad. Server giving you the evil eye. Am I missing something or is this just how cooking for a living is? I feel like”
“So I am heading back to work after Labor Day after 7 months off (baby is 4 mo) and I’ve gotten used to being able to cook myself whatever, whenever. Before baby I wasn’t a huge “eat lunch at work girl” some days I’d just run on coffee and maybe a snack. But I will be pumping at work and I want to make sure I’m eating enough and well to support my supply & keep energy levels up. So I’ve been thinking about things to pack for my day, but I can be semi picky. I love a good Omelette but obviousl”
“We failed a health inspection at the fast food restaurant I work at & someone who came to check our walls after said there's black mold. He said the last restaurant who had a similar problem had to close down for 3 days to fix it. Our regional manager lied to the health inspector saying they plan on getting it fixed, but then said they aren't doing it after they left bc it's too expensive and we can't afford to be closed that long. I'm trying not to be dramatic about it,”
“For context this is my first time posting on this subreddit so I don't know if this belongs here and this might be long Hello I am 17 and i work at a local sort of chain restaurant in my city. I was just writing this too ask am I having a bad experience or is this just normal. I started about 2 months ago so i am pretty well at my job now except one particular thing that no one has trained me on or they will let me practice. I have unmedicated diagnosed ADHD so it makes it a little harder to”
“Hey everyone I had a question on how to get out of cooking type of jobs. Currently a line cook and have been one for a few years. I hold a bachelors in nutrition and currently working on a masters to become an RD. However I’m pretty burnt out from kitchen work but I can’t seem to get into any other nutrition related jobs such as dietary aide or nutrition assistant. Is it worth it to get a CDM,CFPP credential or should I drop kitchen work all together? Any advice would help greatly ! submit”
“Frier basket handle got left hanging over the back heat exhaust and nobody told me. I've got a reputation for [ACCIDENTALLY] hurting myself in the dumbest ways possible and this is in my top 3. (number 1 is saurkraut) Leg whiteness included for comparison. submitted by /u/YetiorNotHereICome [link] [comments]”
“I work in fast food to be clear, but yeah. Any of our service people call out and they RUSH to get a replacement. But if one of the 2 people working kitchen call out? Shit outta luck sorry. The managers only do order confirmation and service and it makes my life so difficult bc they dgaf about kitchen. So now its just me (and the prep cook when we get super busy), and now we're behind on prep and i knowwww im gonna get bitched at for moving too slow but ive worked here for 3 weeks???? I hate”
“Hi guys, I’ve recently started working in Morrisons cafe (market street) and I’ve only ever worked at small local cafes before, this is like my first big chain I’ve worked at. Anyway I’ve only had a few shifts, but I just feel SO useless, i know starting a new job is always awkward, but I feel like I don’t mesh with anyone really, and that’s okay, but I’d still like to be able to help out and not just feel like I’m getting in the way. Is there any tips at all that people have from experience? Or”
“I think if you worked in high-end hospitality work and perhaps a different culture too, you might see it differently. There’s no shame in expecting those employees to have ownership of their work.”
“I feel like Wylee Coyote bruised my shin on the cabinet for the flattop too submitted by /u/FixThis6115 [link] [comments]”
“I want to start by saying that I hope bringing attention to a consistent pattern of abusive behaviors inflicted against numerous team members over a significant period of time doesn’t break the sub’s rule on targeted harassment; ultimately, my goal is not to offer a subjective opinion on “chef” and influencer, Joshua Weissman, but rather to provide a clear, factually accurate, and well researched picture of who he is to the general public in light of his new restaurant venture, Ben and Lynns, op”
“I sell meat to chefs. Have had excellent relationships with both the exec and sous for 2 years. I Would chat about life/personal stuff with both and talk all the time… always above board. Half the time they were venting/gushing about their wives. . Recently both invited me to hang out/come to events with their wives. One even added me to group chat w his wife and was like “you’d should hang out”…. His wife was polite but declined. since both have shifted thier communication with me entirely. The”
“This might get political, but let’s cut the bs. Finding kitchen employees nowadays is damn near impossible. Before I’d have a couple people walking in every day asking if we’re hiring for any position to now putting ads out everywhere with no applicants at all. Everything in the back of the house to dishwashers… so hard to come by. The best way for me since I have economy of scale since I have 4 restaurants/bar is to have a current employee bring a friend and they both get a bonus and the curren”
“I was talking with my chef the other day when we remembered a dude we worked with at a different restaurant. I referred to him as the "human petri dish" because of his absolutely disgusting habits. The owners wouldn't let us fire him and there was a bunch of other shit going on that meant we were stuck dealing with him. He would: Sneeze into his hands and keep going Wipe his sweaty face with his hands and keep going. Never washed his hands. He once opened a can of RR peppers, poure”
“To preface this, kitchen work is a recent thing for me. I've never really entertained pursuing it as a career even though I do love to cook, because I always thought it seemed too intense for me. Then, I worked in a fast food kitchen for a year while I was in college. It was my first BOH job, and I wasn't expecting to enjoy it at all. It was a way to make money. Weirdly enough though, I ended up loving it. It was a busy, well managed location and I had a great time working there. I'm”
“I add the heads and tails while cooking for the flavor then take them out when the risotto is almost done. Now he wants me to leave the tails in. “So they know how much is in there”, he said. The poor diners. submitted by /u/bythegodless [link] [comments]”
“Long story short: Got a new job as a line cook. First couple weeks there I did not receive training at one of the two stations I was supposed to man, because the two old dudes who were supposed to train me were apparently purposefully avoiding it so they could blame me for fuck ups. (This was explained to me by one of my coworkers who is kind enough to clue me in) Every time I would ask them to explain something to me, they would act as if I was a dumbass for even asking. One of these guys has c”
“We’ve all been there, it’s a daft idea that you’ve decided to try out. This somehow got onto an email. Not one person said no during this process. submitted by /u/reeko1982 [link] [comments]”
“That brownie probably cost them 50 cents and they still acted like it was a grand gesture. the mental gymnastics people do to justify 60 hour weeks for a single baked good is honestly impressive in the worst way i did the same math on my hourly rate during busy season once and it was depressing enough to make me start updating my resume that same night”
“This is for all my chef, cooks, dishies and anyone else who touches food. I just want to say I love all of you guys. You are what makes the culinary world go round. Without you, restaurants would cease operations. At the ripe old age of 37, I cannot nor would I ever go back to that life. I admire those who work the line, who are under constant pressure, who have to deal with stupid BS everyday. I made the transition to catering 10 years ago and never looked back. It's effin awesome knowing w”
“After 10 minutes I just unassigned, this location used to be good but the service lately has been terrible submitted by /u/Ok-Mango953 [link] [comments]”
“Im a grill cook at chilis, basically i just flip burgers all day and i get paid REALLY well for someone with no degree. I’ve been noticing carpal tunnel symptoms though, like numbness in my hands, weak grip, pain in my fingers, idk im not an expert but like I’m wondering if i can change my technique and have normal hands or if i should just quit now because there’s no way im going to destroy my body making triple dippers submitted by /u/Carbonated_lake [link] [comments]”
“As a chef of 25 years, a few years ago I decided to strike out on my own and run a popup as a proof of concept for permanent location. It was a huge flop. We were open for three nights a week for a couple months and never gained any traction. I lost tens of thousands of dollars. A few years later, I find myself thinking of trying again. Not sure what I would do differently, and my confidence took a beating. submitted by /u/CaptainZealousideal2 [link] [comments]”
“This morning I was on my prep shift from 7-4. From 7-11 I do prep and open stations. When the restaurant opens at 11 I continue with my prep while cooking on line. One of the items on my prep list today was chicken salad. I have to cook off chicken breasts for this and let them cool completely before I can dice them and make the chicken salad. I cooked off my chicken breast and placed them to the side to cool. My station buddy, “Paul,” came in at 11. We cooked through the opening pop and I conti”
“I work in a small independent business. We had a shared lunch for 6 staff members who worked that day. I had to wash all the dishes including the plates and bowls that contained the pot luck. I then had to dry them with a tea towel and put it back in the cupboard. And then the kitchen bench wasn't clean, so i had to wipe it down. A senior staff member came over and said in front of my manager, "this is taking too long. It should be finished in 10 minutes". Anyway, the salad tongs h”
“Prep cook hate line cooks. Line cooks hate servers. Servers hate management. Management hates prep. Am I wrong? submitted by /u/booger-boss [link] [comments]”
“So I started as a dishwasher, within a couple weeks they had me helping with prep and now I'm pretty much a full time prep cook. I know very well how to use a knife safely, was raised a cowboy so started using and carrying a knife before I hit double digit age. I use it safely, know how to chop things without messing up too much, but I can't seem to get the hang of chopping things quickly and efficiently. Owner/chef has showed me a couple times and given me pointers but it's like my”
“I’m always nervous to ask for a raise, so restaurant owners tell me about a time when a chef has asked for a raise and how it went. What did they say and was there tension? submitted by /u/Vegetable_Presence62 [link] [comments]”
“I get exactly what you mean. I’ve worked doubles from 7 a.m. to midnight, and as a chef I’m already used to being the person who has to handle whatever happens. I know owning a business won’t mean working less, it’ll probably mean working even more and always being “on.” But honestly, that’s something I want to experience. If I’m going to bust my ass, I’d rather put that energy into building something for myself and my family. I know the customer-facing and business side will be a different kind”
“I’m currently working as a cook to gain some money before moving out. I’ve started two months ago and it was my first time in this kind of job. submitted by /u/_lothric_ [link] [comments]”
“Haha. I’m an asshole, not a liar. The one thing no one ever told me was how exhausting being “on” all the time is. Busting your ass in the kitchen has always been easy for me. But I’m also the face of my business. The hand shaking and smiling, and the pretending I give a shit about whatever this old lady is talking to me about is WORK dude. And it never ends. Even when I’m not open for business, I’m still pushing the brand, answering calls, taking bids, meeting reps. It can be fucking brutal.”
“The head chef wants all the food vented this way. Its drying the fuck out of the mac n cheese. Is this a normal practice? I work at a buffet and this is my first "real" job in a kitchen. Thanks in advance! Also the labeling system leaves much to be desired. Lol submitted by /u/Mental_Bat_5123 [link] [comments]”
Someone should embroider that on a pillow, it’s beautiful.
“don't spare the gory details please i've personally got a mega list (been in kitchens since i was 15) but i'll give you a few • most recently, we had to fire someone for coming into her shift 4 hours late three times in a row, drunk as hell mind you. when we fired her, she started screaming and yelling "im gonna have to suck dick on the street to pay rent cause of you! you're ruining my life". my (gay) boss jokingly replied "oh honey you're not special. i'v”
“Longtime restaurant worker, started FoH, worked BoH for 10 years as a pastry cook, baker, and eventually Head Chef before I burned out. Now I work full-time in HR/Accounting for restaurant group and part-time as a food runner at a fancy restaurant and per diem catering for a 3rd company. I'm 34 and safe to say I am exhausted. I wouldn't say I regret transitioning into the office, because my body really needed a break and I feel certain that as much as a love to cook, I don't want to”
“I took a super corporate job in the industry, I moved up and out of the bullshit. My benefits and pay are better (slightly) and I’m running multiple operations. I have weekends off (usually) and holidays. I should be happy right? I’m not fucking built for this though. I’ve never bounced off something so fast in my life. I’m back out there looking again, and the job market is so terrible even in our industry. No doubt or hesitation, I’m going back. submitted by /u/Silver-Emergency-988”
“How do y’all keep motivated in the kitchen? I know some of you are actual kitchen BoH and FoH, hard ass workers. I work in a nursing home, I’m a constant job jumper trying to find the next best thing. Usually I end up sticking around long enough to build up staff again, get it all clean and organized and off to the next one. Problem is my current building is full of the most picky ass old people I’ve ever seen, you can’t please any of them Most of the servers can’t tell and work at the same time”
“So I started a new job at a sandwich place. My last job i was told that the food should never go above the line on the container. Much less the rim. This is what i came into this morning. I assume they aren't following FIFO either. Can anyone help me settle this? What is acceptable and up to health code? submitted by /u/Jyxxer [link] [comments]”
“I am indeed in the UK, thank you- this is really useful to know and I'll look into it! I don't believe I'm in a space that has union reps unfortunately but I can take this up myself.”
“I spent two years off the line but I accidentally talked my way into a job which honestly was very much needed, how would you handle walking into a kitchen you know could do better without stepping on toes and how much time would you take to put the effort in knowing you need the job submitted by /u/Flat_Antelope4289 [link] [comments]”
“I currently work at a mom and pop restaurant where I serve. Recently, we’ve hit our slow season and I knew it was coming but this is the worst that it’s ever been. I am not consistently making money anymore and I have bills. This is my only job. I planned a trip to NY at the start of the year and it’s coming up soon. I requested three days off. I guess the schedule came out today for that week and I am not on the schedule. It’s been a long time coming and I’ve been trying to stick it out bc the”
“I feel another training class coming up because he’s not the only one. submitted by /u/heldoglykke [link] [comments]”
“Hours of boredom and minutes of terror submitted by /u/holyhackzak [link] [comments]”
“I recently got a job at Dunkin donuts and I've been there 1 week and 2 days. One of my coworkers asked me to sweep and do the dishes and I did and then he asked me to mop the floors and I said are you sure and he said yes. Never mopped there before and didn't know how to fill the mop bucket so somebody else did it and by that point it was time for me to go home. I probably spent over an hour sweeping that day. The next day he told me I half assed it and I walk too slow and I talk too slo”
“I have two hotel jobs and both are kinda crappy. At Job A I work as a breakfast server with an automated gratuity. The business is not doing that so they are removing that and they havent told us at all. I had to confirm it myself which is happening. So my money will be shitty. I got a new job as a in-room dining server, Job B. I have been at that job for like a month, the commute is far and the pay is not good. Barely any tips and it is a small place with less than 20 employees. Most of them ar”
“I have two hotel jobs and both are kinda crappy. At Job A I work as a breakfast server with an automated gratuity. The business is not doing that so they are removing that and they havent told us at all. I had to confirm it myself which is happening. So my money will be shitty. I got a new job as a in-room dining server, Job B. I have been at that job for like a month, the commute is far and the pay is not good. Barely any tips and it is a small place with less than 20 employees. Most of them ar”
“We spend so many hours of life making food for people who don't appreciate it anywhere as much as we hope they do. Get home and spend some time on no one but yourself. And savour what you've made. We got skills a lot of people lack, use them and cook whatever tf you wanna eat rn, cos you deserve it submitted by /u/Historical-Berry8162 [link] [comments]”
“Ever since I entered the job industry, I had always been working restaurants. Servers, hostess, service leader. Then last year, I had the opportunity to work in a luxury retreat as a hostess, which in practice the role was more akin to a butler than hostesses in restaurants. It had its stressful moments, but overall I found enjoyment in it, mostly due to my team that really walk the talk of "if you're not enjoying yourself, the guests are not enjoying themselves." I know it can com”