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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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Cheers Dumbmonkey
While I'm here...

Two more McD stories. There was a container of cola solution in the storeroom that leaked. We only noticed when it started coming throught the kitchen ceiling, it had eaten its way right through the industrial flooring of the storeroom as well as the ceiling...teeth? Nothing!

Also, during the night shifts when we got hungry and the grills were all off, we'd put on one of the electric bun toasters and fry up burgers on that. I became very partial to a double 1/4 pounder with pickle and Mac-Sauce, i.e. the stuff they put on Big Macs. I once asked for a 1/4 pounder with Mac Sauce rather than mustard and ketchup at a different store, but was told that it 'wasn't allowed'. I tried to get them to change their minds for about five minutes but no go. Why not try it next time you're bored, getting them to justify it is quite fun, and if you succeed, you'll thank me.

Oh yes, one more. We had a guy who worked the tills called Dan. He was an accountancy student and very quick. Now, in case you didn't know, McD uniforms have no pockets, to discourage thievage...Dan was sacked the night they found his till was UP exactly £40. He'd found a way of fiddling the till but obviously didn't get the chance to palm his £40 'bonus'. God knows how much he skimmed off during the 6 months he'd been working! Anyway, caps off to him.
(, Tue 25 Jul 2006, 16:43, Reply)

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