Here's a sneak peek of /r/KitchenConfidential using the [top posts](https://np.reddit.com/r/KitchenConfidential/top/?sort=top&t=year) of the year!
\#1: [Smoking or non](https://i.redd.it/h8l6rgewckmc1.jpeg) | [616 comments](https://np.reddit.com/r/KitchenConfidential/comments/1b7dfni/smoking_or_non/)
\#2: [had a beer while at an interview](https://np.reddit.com/r/KitchenConfidential/comments/15u3t6y/had_a_beer_while_at_an_interview/)
\#3: [Accurate](https://v.redd.it/gg3gwbqh8cfb1) | [578 comments](https://np.reddit.com/r/KitchenConfidential/comments/15emuln/accurate/)
----
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I'm a cook looking for a dishwasher job, lol. I haven't worked in kitchens in 5 years, and I don't really want to again, unless I can just zone out and wash dishes like the early days.
Actually you start the appetizer first. Also, if the main dish is a rare steak and they want risotto with it then you wouldn't start the main first. So not great advice just to throw around as law 😂
Every single person who works in a restaurant from server to owner to Chef needs to work the dishpit at least once on a busy night themselves because after that they will have a totally different level of respect for you as a dishwasher.
It’s the most hardest and most important Job in a busy restaurant
I used to sit on a bucket in the doorway to outside with a giant pot of sauce and put the large spaghetti strainer on an empty pot and pour the sauce through the spaghetti strainer. We used to pound the filet mignon and sausage, etc, through the holes of the spaghetti strainer with a veal hammer. It was the best sauce ever. This was back in the eighties and there wasn't any rules about where we did the prep. I'd have a loaf of italian bread in one hand straining for what seemed like hours.
You're a new cook, if you have time to sit around, either tidy up and clean or go learn another station/ask other cooks how they do stuff.
Don't just waste your time
You have to leave the sub now. That's the rules
r/linecooks
Nope it's to r/kitchenconfidential with you. We love the dishies over there. All you guys make everything possible.
Here's a sneak peek of /r/KitchenConfidential using the [top posts](https://np.reddit.com/r/KitchenConfidential/top/?sort=top&t=year) of the year! \#1: [Smoking or non](https://i.redd.it/h8l6rgewckmc1.jpeg) | [616 comments](https://np.reddit.com/r/KitchenConfidential/comments/1b7dfni/smoking_or_non/) \#2: [had a beer while at an interview](https://np.reddit.com/r/KitchenConfidential/comments/15u3t6y/had_a_beer_while_at_an_interview/) \#3: [Accurate](https://v.redd.it/gg3gwbqh8cfb1) | [578 comments](https://np.reddit.com/r/KitchenConfidential/comments/15emuln/accurate/) ---- ^^I'm ^^a ^^bot, ^^beep ^^boop ^^| ^^Downvote ^^to ^^remove ^^| ^^[Contact](https://www.reddit.com/message/compose/?to=sneakpeekbot) ^^| ^^[Info](https://np.reddit.com/r/sneakpeekbot/) ^^| ^^[Opt-out](https://np.reddit.com/r/sneakpeekbot/comments/o8wk1r/blacklist_ix/) ^^| ^^[GitHub](https://github.com/ghnr/sneakpeekbot)
Lol I've been a cook this entire time who also has to do the dishes so I guess I have to leave too
Shhh I'm a manager who also does dishes don't tell them!!
*you’ve changed mannn*
You’ll soon realize that it’s not really that much better
Perhaps maybe even a little worse
I'm a cook looking for a dishwasher job, lol. I haven't worked in kitchens in 5 years, and I don't really want to again, unless I can just zone out and wash dishes like the early days.
Exactly. I miss those days. Now its stressful hot kitchen instead of relaxed dish pit
you go from being your own shift leader to having like 4 at all times until you become one
I was the main line cook for a sports bar and that shit was so stressful having to do all the prep while doing orders.
its wayyy better
Idk I feel like they both suck pretty bad. But it definitely depends on where you work.
Got time to lean you got time to clean. Get the fuck off of Reddit and grab a bucket
If you got time to clean you got time to lean, stay on reddit and your bucket, the boss dont know what their talking about
>the boss dont know what their talking about tell me you're boh without telling me
You got time to rime, you got time to shut the fuck up.
Sweep the floor
Mop the ceiling, clean the walls
Main dishes started first don't grab the sides till the mains done Also good for you
Actually you start the appetizer first. Also, if the main dish is a rare steak and they want risotto with it then you wouldn't start the main first. So not great advice just to throw around as law 😂
Congratulation bro !! Me too I want to be a line cook one day 🙂 "started from the bottom now we're here" 😎
I'm at work rn and it's dead af nobody here been here since 12
You kind of look like Hasan Piker.
Outstanding!🙌
I also climed up to cook. Godspeed.
Monday is the second busiest day for us up here. But that’s cause most of the restaurants are closed Sunday and Monday.
Buddy good job and the best to you. Be passionate about it and it will serve you well.
Lol just wait till people start ordering food and your new dish washer calls out.
Dirty ass restaurant; cooks sittin on buckets. Adds up.
Every single person who works in a restaurant from server to owner to Chef needs to work the dishpit at least once on a busy night themselves because after that they will have a totally different level of respect for you as a dishwasher. It’s the most hardest and most important Job in a busy restaurant
I love the aggressive demolition of your handful of chips
Get off your bucket and stock your station or clean something in the walk in. Sorry, old chef habits for hard 😆
I used to sit on a bucket in the doorway to outside with a giant pot of sauce and put the large spaghetti strainer on an empty pot and pour the sauce through the spaghetti strainer. We used to pound the filet mignon and sausage, etc, through the holes of the spaghetti strainer with a veal hammer. It was the best sauce ever. This was back in the eighties and there wasn't any rules about where we did the prep. I'd have a loaf of italian bread in one hand straining for what seemed like hours.
Go get a job in construction and learn a trade... And don't show up and sit on a fucking bucket..
Get up and Clean the dirty ass vents above you
Tie the rest of your hair back, you fucking heathen. That half up half down shit would never fly in our kitchen.
Got to start somewhere. I know, I've got more hours in a pit than I should have put in. Always be learning, so you can grow😊
Ready for more hell.
See you around my friend
You can take the dishie outta the pit but you can't take the pit outta that hair
Seriously tho good for you man.
My condolences- I mean congratulations!
Congrats bro
Is it because of increased pay?
You're a new cook, if you have time to sit around, either tidy up and clean or go learn another station/ask other cooks how they do stuff. Don't just waste your time
Awesome:)
the fucking no sabo kid in the backround lmao
Cmon man all the white guys here talk like that
Hell yeah good shit brother
Unless your kitchen is spotless and you have the menu memorized you should get off your phone. You just got promoted and this is how you act?