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This is a question Restaurants, Kitchens and Bars... Oh my!

Many years ago, I went out with a chef. Kitchens are merely vice dens with food. You couldn't move for people bonking and snorting coke in the store room. And the things they did with the food...

My personal vice was chocolate mousse - I remember it being very calming in all the chaos around me. I think they put things in it.

Tell us your stories of working in kitchens, bars and the rest of the nightmare that is the catering trade.

(, Fri 21 Jul 2006, 9:58)
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Silver service
I worked as a silver service waitress when I was about 16 at the local hotel. Not only were most of the chefs complete cnuts, but all the kitchen porters were all the chavvy school drop outs. The hotel owners liked to pass the establishment off as 3-star verging on the 4th, but the food preparation left a lot to be desired.

I saw them re-use vegetables and potatoes, as well as stirring in the skin that developed on soup and mayonnaise on a regular basis. Half the veg weren't prepared properly, so I'd regularly have to hide vegetables with big black bits all over them as I was serving the customers.

Unfortunately, I had to go to my school prom there. We got the cheapest menu options, and I was very careful only to eat certain parts of the meal. For dessert, we had profiteroles. I was a bit unsure as I had never seen them served in all my 2 years of working there, but my mate who was working that night assured me that they were left over from the wedding the night before.

The worst was by far the annual Christmas parties, as you had not only the self appointed 'funny guy' who took the piss out of you all night, but all the randy young men trying to look down your top and feel your arse as you were clearing their(often untouched) dinner away.

It was horrible. Never, ever, EVER again.
(, Fri 21 Jul 2006, 14:54, Reply)

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