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.
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chthonic, Fri 21 Jul 2006, 9:58)
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I workedin a KFC when I was sixteen. We had the three second rule.
Everyone's uniforms were too big, so they regularly dipped over into the food before it was served.
And really really don't eat the gravy. It's revolting. It's made from week-old bits of skin out of the bottom of the fryers microwaved with cornflour. You'll never see the staff eating it.
It's better to eat there at busy times, as otherwise when it's quiet the food's been left for up to an hour.
I managed seven months in that hell-hole.
*No cock comments*
(, Wed 26 Jul 2006, 1:08, Reply)
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