u/Kiriyuma7801

Today was kind of a shitshow, less than halfway into the shift we ran out of prep and had to make basically everything on the fly. Projected covers of 60 turned into a bit over 150 only two hours after open. Wound up doing 450~ all night. We also just completely changed our menu and plating, first day running it.

Got way busier with walk-ins than anticipated and everyone got fucking hammered.

I shockingly have this down pretty well despite the fact I never worked on a line that requires actual cooking and havent worked on any line in over 5 years.

My main concern is holy fuck am I in pain, like my back, feet, and calves are killing me. It's like 120° on our line, and I sweat like a stuck pig. I had to take a step back to keep the sweat rolling off my face from dropping onto people's food more time than I'd like to admit today. Probably chugged like 10 bottles of water over my shift and still pissed sand later.

Im not bitching, but this shit ain't fucking easy. Salute to all you crazy fuckers.

R9 died and had to be replaced, got a basically brand new PNY 1650 for 60$ on FB marketplace. Huge score.

For the longest time I couldn't run DX12 games, I learned this after I bought Detroit: Become Human years ago and it's sat in my steam library unplayed since. Currently downloading it right now, but it got me wondering; what are some other games I've missed out on over the years I could potentially run?

CPU: i5 4570

GPU: PNY GTX 1650

RAM: 16gb DDR3

OS: Win 10

7020 Optiplex tower build.

Dishie/Prep here, I'd like to make family meal one of these days but Im a bit anxious.

It's technically a corporate kitchen so I'm restricted to the stuff that's gone out of date or isn't good enough to sell.

We do a lot of pasta, veggies and rice, etc, but I'm trying to think outside the box.

Chef is cool and he'd let me dip into dairy and protein within reason.

It's a steakhouse and we go through potatoes like crazy, so I was thinking on my opening shifts I could use potato bits and ends to make a chowder? I can make some simple biscuits with the moulds we have as well.

Problem is we typically have about 35+ people on staff every day and I don't know if I could stretch potatoes that far.

If anyone has any ideas I'd love to hear them.

I work at a high-ish end steakhouse basically as a floater, I bounce between sides, pantry, dish and prep.

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One common theme I notice is the people I work with on the line all get very aggravated very quickly.

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I haven't had anyone be an outright dick, but I still find myself saying "Hey, breathe my dude it's just food" more than I'd like just to keep the cool.

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Idk any advice is appreciated. I'm just a drunk dishie.

Been here about a month. He told me that in the 40 years he has been working in kitchens I am one of the best hires he's made. I'm just a dishie, prep on weekends.

I show up early, keep my head down and ears and eyes open. I know where everything goes. I know who likes what, where. I know what items are 911 each day and if prep cooks are late for their shift I make sure to knock it out.

I go out of my way to make everyone involved in the process have an easier time.

I love my job and I wouldn't trade it for anything else.

My previous job was at a doggy daycare, depressing as fuck. Any time any of the line cooks are having a bad time I simply remind them they could be making $5 less an hour to give someones family pet CPR just for the worst to occur. Explaining why a tables calamari is a bit late is always simple compared to explaining why you can't pick your pup up from daycare.

At the end of the day, we make food. And more importantly, we do it together.

This shit easy.