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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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McD's and the Stories: All True.
I have many a story on McShits. Does anyone ever notice their salads are a bit manky? Well, to save food costs, we redate them for 24 hours after the secondary shelf life.

Then, we have the "3 second rule". Toss a bun onto the floor? If it's there less than three seconds, use it. Oh, and I have one particularly nasty story of my own....

Working late on a Friday, we got the late-week Chav Rush. As usual, an obnoxious bunch of wankers walk in, shouting and swearing... and of course, pissing me off in the process. Manager says, "Serve 'em, they'll leave quicker". So, still more swearing later, they ask for a McFlurry. I take the money, and disappear to the side to make up the McFlurry. While they're talking amongst themselves, I carry out my little surprise...

I basically, take my thumb and forefinger, and wipe it on the gap just below the inside of the bridge of my nose, getting a fair bit of gooey residue and then smearing it across both sides of the McFlurry spoon, before mixing it in, stirring it and then serving it with a straight face.

Never piss off a Minimum Wage Worker.
(, Tue 25 Jul 2006, 21:30, Reply)

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