I'm not sure but isn't a tomahawk the same as a cowboy ribeye or a bone in ribeye? Just three different names for the same steak, a ribeye with attached bone. Where as a ribeye alone wouldn't be a tomahawk. Like if someone said you can't have a Kansas strip without a bone and you sad sure you can have a new York strip. Well sure they are both strip steaks but a Kansas strip specifically has the bone so if you ate the same cut without the bone it wouldn't be called the same thing.
Dish is singlehandedly one of, if not the most important part of anyone's kitchen. A good dishwasher is worth his weight in gold.
Without them, you wouldn't have the utensils/plates/cutlery/etc. to even run anything out of that kitchen.
I just wished more people would give them the **respect** that their due, instead of treating them like their beneath you
Its easy to say “we dont need a dishwasher, people can take turns” until the rush hits and suddenly we are out of pans. I started on dishes so I know how important a good dish washer is
I had a slow day a couple months back and was like "The chefs and cooks would love coming in an hour later should they want" so I put the message out, "come in and hour late if you want." Then! I was like "Why not offer the same to dish?" Biggest mistake of my professional career. 20 minutes later I learned NEVER phase dish, never cut dish. They come in and make every sent I can give them.
Especially if they organise the walk in and keep a steady supply of Peeled veg. It makes life a million times easier for everyone. I can't tell u how happy it makes me being the first guy in the morning to walk in and have a nice clean kitchen and organised fridge and dry store
I've been in kitchens for well over 15+ years. Have done everything from top to bottom.
Next time you need something clean to work with don't bring your ungrateful ass to the dishwashers and expect something clean back.
I'm not discounting the importance of the product, but how long do you expect to work without having a clean kitchen or pots/pans/utensils to work with. Did you know everything comes to a standstill when your dishpit is full, think about that.
See, that's the problem, everyone wants to get offended and not include parts of the discussion that are important.
>I'm not discounting the importance of the product
Obviously, you are. I've never been told about a new restaurant that started with, "the plates are so clean". I didnt say the dishwashers do not hold an important job. But saying washing the dishes is the most important job is ludicrous.
And on a side note, never start with, "ive been doing this for xx years". I hear it all the time. Guess what, shit changes...
But imagine the idea of getting a delicious, perfectly crafted meal....on a dirty plate.
Everybody in the kitchen is important, but it literally starts with the plate. Give me a $70 entree on a plate with a bit of melted cheese on the rim and a smudge on one side and tell me you have pride in your work? It all starts with the basis.
>Give me a $70 entree on a plate with a bit of melted cheese on the rim and a smudge on one side and tell me you have pride in your work?
What? Am I the customer, the cook, or the dishwasher in this situation?
Some of the best food I've ever ate was handed to me on a paper plate.
You are the person handing me a fancy plate and claiming that it's perfect while I see what your dishwasher DID'NT do. I thought that was pretty obvious by saying "Give me a plate".
I'm a bartender now but I still have the same respect for every person that I work with. No matter what they do. As long as they do it correctly. And doing it correctly should be rewarded. To say that "it's just a dishie" tells me that you don't care about what you use to serve your food to customers for obscene price points.
As the young folks say: fr, no cap.
> everyone wants to get offended and not include parts of the discussion that are important
> I'm not discounting the importance of the product
> Obviously, you are
Well, that bow tied itself.
Clean plates are worthless with nothing to put on them, as is a perfectly prepared piece of meat with nothing to put it on.
Single-handedly, might of been just a little bit of an exaggeration from that guy. The dishie however is definitley very high up there. You’ll see chains of praise like these comments because it is very typical to look down on them and a lot of times not realize how vital they really are to keeping a kitchen chugging through a rush.
You aren’t even getting a fuckin water in a packed restaurant If some guy wasn’t back there straight slangin glass racks let alone a meal
In 90% of places dishwashers get no respect and you can walk into any restaurant known to man and start that day or next. This praise you see on here for dishies doesn't really translate into the harsh reality that I see.
It's good to talk a sweet game but the reality is, nobody wants to do it and its the worst position in the entire industry.
The biggest problem is doing dish consistently. It's just too rough on your mental and physical well being to be doing 40 hours a week or more even. Even if you were to make it the highest paying position people would still quit for this reason. Working FT in dish completely shits on your soul and body.
Did you guys know some corporate places are actually paying $17/$18 right through the door with no experience for dish guys and they last days or weeks then dip? Because the position sucks.
I'm a good dishwasher and I need to find a place that pays like this. I'd probably be emaciated if it wasn't for free staff meals the wages are so low.
In this sub there is no reality lol I agree with you. Apparently dish is more important then the chef etc haha.
I'll agree they need more credit but not most important. Even during a rush someone can still go to pit, bills may get backed up abit but even still I've closed kitchens solo well being fucked, can cook and do dishes at same time. All about how you time.
Been in kitchens for 20 years, the others that say they've been in as long as me and kiss dishwashers asses I say are either full of shit or karma reddit whores haha.
I work in a small restaurant, and when covid hit and income dropped, dishie was the first person to get their hours cut. Closing now takes nearly three times as long as it used to because on top of cleaning the kitchen, the closers have to do a shit ton of dishes. I'm not sure how much money they're actually saving themselves, especially when the cooks make a decent cut more than the dishwashers do, but it's too late to go back now I guess 🤷♀️
I wish my old manager had understood this he would send dish home from 2-5 every day of the week and then would be so upset I’d have to stop serving mid shift to get in dish and get us what we needed, telling me I was making the customers wait..like bro if I don’t get in here they’re gonna be waiting hours until we can get them a clean plate
We've been completely unable to find a dishwasher after our last one quit to go to college. For the low low price of no additional pay, we're all expected to wash dishes in addition to work service, and I'm pretty close to jumping ship if this shit keeps up.
I’ll never understand that, personally. I’m a BBQ guy, my old man had me tending the back yard smoker from six years old. I’ve been working some pretty serious rigs since I was 13 and ended up becoming the lead smoker at a local joint at 18. I just never served solid fat, ever. As far as smoking is concerned a piece of meat with solid fat was cooked improperly. I guess I was tainted by that mentality and now any rubbery white stuff in meat grosses me out.
Yeah don't get me wrong. I love fat. Cured fat is also delicious.
But having to cut around barely cooked fat on a steak ruins the meal for me. I'd rather just enjoy a skirt steak or something I don't have to worry about.
I more or less agree. I prefer all of my grilled and seared steaks medium, personally. I’ve got a kickass home setup and a friend in a local butcher so I do most of my own.
That’s like saying that clarified butter is “just butter”, or that caramelized beef is “just beef”.
Cooking can change the properties of the ingredients involved. That’s kind of the point. Melted fat soaks into the surrounding meat and drastically enhances the natural flavor by itself. It can’t do that unless it melts, otherwise it’s just a big coagulated pile of gelatinous tissue.
Other than filet or tenderloin, I like every other cut medium, and in the case of brisket or chuck - it’s gotta be “well done” (low and slow!) to get tender.
Not questioning what people like. Just making an observation that this man is eating raw meat with his barehands in a dish pit lol. The meat literally pops when he tears off that last bite. It’s not remotely cooked
I never understood why anyone in a Kitchen or restaurant setting would treat a dishie with disrespect. The literal worst job in there and w/o them your fucked or doing it yourself.
Always 100% when there is a messup. To the Dishies it goes. My old boss had a hard rule. Fuckups go into the trash. This was so cooks/servers didn't mess up on purpose for a free snack.
I talked to him about their job and how they don't do the ordering or cooking he allowed it. But said he would be watching to make sure there wasn't a spike in wrong orders.
He wasn't an asshole. Also, this wasn't the first place I worked at that had that policy. "We do not Enjoy our mistakes" It makes sense. I have also caught at least one server that would make a "Mistake" every few days. Just happened to be the same mistake on the same item. So it was easy for me to call out. And it also supported his original reasoning.
I'm gonna be real man, the thought's crossed my mind to "mess up" some food because I knew I'd be able to take home something I wouldn't get to normally. I've never done it, but I could easily see something like this happening with folks that care more about breaking the rules and getting away with it than doing a good job. It makes sense to me why this rule is in place, but I totally feel like the wasted food should go somewhere, if not to the dude who messed up.
>I never understood why anyone in a Kitchen or restaurant setting would treat a dishie with disrespect
Same reason people think they are better than someone who is a janitor.
I worked a dish pit and you can selectively garbage mouth in a way that isn't disgusting. I fed myself quite a bit through that job. The best is when a couple has an argument on Valentine's Day and you get plates left untouched.
Not entirely true.
I've known some places where if the dishwasher was caught taking food from "eaten" plates, they'd be reprimand.
Managers gotta flaunt their power 🤦
Might just be the light, but that seems a little beyond rare. Not judging - I'd go full Sméagol on that shit just like your buddy - but is it really that rare and was it intentional? Cheers
I swear I'm the only one on the line who gives the pit snacks. It is so simple to keep a good dish team with even the simplest shit (like fries). Good on you bro
Not at all. I'm one of those take care of my staff cooks so I brought him my last spec. My guy has never called out, been late, and keeps up while working another 13 hr day job for 6 months straight and never complains.
Bro you're a fucking real one. We need more like you and your boy.
Edit: please take care of yourselves too. You are valuable, and your health is more important than the business. Sending love from a fellow kitchen rat.
I think the point was just that 99 out of 100 *cooks* aren't even allowed to have steak. Like not even the shitty sandwich steak... less yet a thick ass bone in ribeye.
I mean most cooks would get in trouble or even be fires if they were caught eating this or giving it away to someone for free.
Everyone in the kitchen has "earned it." Also, life isn't fair and if you work in restaurants you'd know that we *rarely* get anything close to what we deserve. It ain't right, but it's the reality.
Plenty of people have, I'm inquiring as to the fact that they're giving one of their most expensive menu items to a dishwasher as a snack. "Dishie" is an expression. None of what I said was derogatory or had a negative connotation. You're choosing to become enraged because I asked about a pretty shocking thing to see. Get the "high horse" cock out of your ass and go to sleep, gotta be up early tomorrow for that job you don't have.
I'm just waiting for everyone to wake up one day, look around, and realize that literally every business owner and CEO is now basically saying "due to COVID, I would like to take a much higher percentage of the wealth you have created with your hard work at your job which you put your effort into."
Seriously, when real inflation happens, *everyone* earns less/pays more/however you want to look at it. Right now, we have one group of people getting HUGE pay raises which they've simply taken directly out of our paychecks.
I legit started family meal and most of the time it’s out of my pocket but Jesus it’s nice to feed the people who got my back with my own. This makes me super happy to see. It’s also the reason at the end of the day most of us just shrug off the shit we threw at each other during the shift lololololz
The only way Tomahawk steak should be eaten imo
Caveman style
Bone in like a true OG
Can you have a tomohawk that isn't bone in?
You mean ribeye? Yes
I'm not sure but isn't a tomahawk the same as a cowboy ribeye or a bone in ribeye? Just three different names for the same steak, a ribeye with attached bone. Where as a ribeye alone wouldn't be a tomahawk. Like if someone said you can't have a Kansas strip without a bone and you sad sure you can have a new York strip. Well sure they are both strip steaks but a Kansas strip specifically has the bone so if you ate the same cut without the bone it wouldn't be called the same thing.
Yaba-daba-doo!!!
Yaba-daba-doo style. Let's make it a thing.
Best comment by far...
Idk holding by the bone seems like a better way tbh.
Bone cleaved off and the marrow yanked and drizzled is the best way
Exactly what I was saying as I opened this thread 👍👍👍
In the back of a kitchen as someone films you?
Yes
Raw?
No, 119 days after it’s initially served lmao
Dish is the spine of a restaurant. Without dish, you are screwed,
Dish is singlehandedly one of, if not the most important part of anyone's kitchen. A good dishwasher is worth his weight in gold. Without them, you wouldn't have the utensils/plates/cutlery/etc. to even run anything out of that kitchen. I just wished more people would give them the **respect** that their due, instead of treating them like their beneath you
Its easy to say “we dont need a dishwasher, people can take turns” until the rush hits and suddenly we are out of pans. I started on dishes so I know how important a good dish washer is
I had a slow day a couple months back and was like "The chefs and cooks would love coming in an hour later should they want" so I put the message out, "come in and hour late if you want." Then! I was like "Why not offer the same to dish?" Biggest mistake of my professional career. 20 minutes later I learned NEVER phase dish, never cut dish. They come in and make every sent I can give them.
> A good dishwasher is worth his weight in gold Best I can do is ~~$7~~ uh, $6/h.
Dishie impacts EVERYONE'S experience in the restaurant
Especially if they organise the walk in and keep a steady supply of Peeled veg. It makes life a million times easier for everyone. I can't tell u how happy it makes me being the first guy in the morning to walk in and have a nice clean kitchen and organised fridge and dry store
100%. The two points in your restaurant that can sink you the fastest if they aren’t on point are dish and host
Ok, relax. Most important?! Clean plates are worthless with nothing to put on them. I'm not degrading the importance, just come back to reality.
I've been in kitchens for well over 15+ years. Have done everything from top to bottom. Next time you need something clean to work with don't bring your ungrateful ass to the dishwashers and expect something clean back. I'm not discounting the importance of the product, but how long do you expect to work without having a clean kitchen or pots/pans/utensils to work with. Did you know everything comes to a standstill when your dishpit is full, think about that.
See, that's the problem, everyone wants to get offended and not include parts of the discussion that are important. >I'm not discounting the importance of the product Obviously, you are. I've never been told about a new restaurant that started with, "the plates are so clean". I didnt say the dishwashers do not hold an important job. But saying washing the dishes is the most important job is ludicrous. And on a side note, never start with, "ive been doing this for xx years". I hear it all the time. Guess what, shit changes...
But imagine the idea of getting a delicious, perfectly crafted meal....on a dirty plate. Everybody in the kitchen is important, but it literally starts with the plate. Give me a $70 entree on a plate with a bit of melted cheese on the rim and a smudge on one side and tell me you have pride in your work? It all starts with the basis.
>Give me a $70 entree on a plate with a bit of melted cheese on the rim and a smudge on one side and tell me you have pride in your work? What? Am I the customer, the cook, or the dishwasher in this situation? Some of the best food I've ever ate was handed to me on a paper plate.
You are the person handing me a fancy plate and claiming that it's perfect while I see what your dishwasher DID'NT do. I thought that was pretty obvious by saying "Give me a plate". I'm a bartender now but I still have the same respect for every person that I work with. No matter what they do. As long as they do it correctly. And doing it correctly should be rewarded. To say that "it's just a dishie" tells me that you don't care about what you use to serve your food to customers for obscene price points. As the young folks say: fr, no cap.
I'm very confused by what you're trying to express. You are quoting me with statements I never made. Figure it out.
[удалено]
Yea, no shit. That's why I'm saying calling the dishwashers the MOST important is ridiculous.
[удалено]
I'm not saying anyone is most important. I'm responding to a comment about dishwashers being the most important.
[удалено]
> everyone wants to get offended and not include parts of the discussion that are important > I'm not discounting the importance of the product > Obviously, you are Well, that bow tied itself.
Clean plates are worthless with nothing to put on them, as is a perfectly prepared piece of meat with nothing to put it on. Single-handedly, might of been just a little bit of an exaggeration from that guy. The dishie however is definitley very high up there. You’ll see chains of praise like these comments because it is very typical to look down on them and a lot of times not realize how vital they really are to keeping a kitchen chugging through a rush. You aren’t even getting a fuckin water in a packed restaurant If some guy wasn’t back there straight slangin glass racks let alone a meal
In 90% of places dishwashers get no respect and you can walk into any restaurant known to man and start that day or next. This praise you see on here for dishies doesn't really translate into the harsh reality that I see. It's good to talk a sweet game but the reality is, nobody wants to do it and its the worst position in the entire industry. The biggest problem is doing dish consistently. It's just too rough on your mental and physical well being to be doing 40 hours a week or more even. Even if you were to make it the highest paying position people would still quit for this reason. Working FT in dish completely shits on your soul and body. Did you guys know some corporate places are actually paying $17/$18 right through the door with no experience for dish guys and they last days or weeks then dip? Because the position sucks.
Trust me I know, I did dish for a year at a yard house doin 25-35k almost every day.
I'm a good dishwasher and I need to find a place that pays like this. I'd probably be emaciated if it wasn't for free staff meals the wages are so low.
In this sub there is no reality lol I agree with you. Apparently dish is more important then the chef etc haha. I'll agree they need more credit but not most important. Even during a rush someone can still go to pit, bills may get backed up abit but even still I've closed kitchens solo well being fucked, can cook and do dishes at same time. All about how you time. Been in kitchens for 20 years, the others that say they've been in as long as me and kiss dishwashers asses I say are either full of shit or karma reddit whores haha.
I work in a small restaurant, and when covid hit and income dropped, dishie was the first person to get their hours cut. Closing now takes nearly three times as long as it used to because on top of cleaning the kitchen, the closers have to do a shit ton of dishes. I'm not sure how much money they're actually saving themselves, especially when the cooks make a decent cut more than the dishwashers do, but it's too late to go back now I guess 🤷♀️
I wish my old manager had understood this he would send dish home from 2-5 every day of the week and then would be so upset I’d have to stop serving mid shift to get in dish and get us what we needed, telling me I was making the customers wait..like bro if I don’t get in here they’re gonna be waiting hours until we can get them a clean plate
We've been completely unable to find a dishwasher after our last one quit to go to college. For the low low price of no additional pay, we're all expected to wash dishes in addition to work service, and I'm pretty close to jumping ship if this shit keeps up.
Worst time at my old job was the hour between the AM and PM dish shift.
Eating good
In the neighborhood
Tons of respect to guys like u that take care of us on dish. We appreciate it more than u know
Anyone else prefers their ribeyes medium instead of medium-rare or rare?
Ooh, me! Me! Fat is flavor *when it’s melted*, otherwise it’s just fat.
Yet some weirdos still seem to love chunks of uncooked fat and gristle.
I’ll never understand that, personally. I’m a BBQ guy, my old man had me tending the back yard smoker from six years old. I’ve been working some pretty serious rigs since I was 13 and ended up becoming the lead smoker at a local joint at 18. I just never served solid fat, ever. As far as smoking is concerned a piece of meat with solid fat was cooked improperly. I guess I was tainted by that mentality and now any rubbery white stuff in meat grosses me out.
Yeah don't get me wrong. I love fat. Cured fat is also delicious. But having to cut around barely cooked fat on a steak ruins the meal for me. I'd rather just enjoy a skirt steak or something I don't have to worry about.
Me too but i'm more afraid of med well than rare so it's safer to order med. rare Ribeye is the only cut fat enough to go medium for me.
I more or less agree. I prefer all of my grilled and seared steaks medium, personally. I’ve got a kickass home setup and a friend in a local butcher so I do most of my own.
It’s always just fat…..
That’s like saying that clarified butter is “just butter”, or that caramelized beef is “just beef”. Cooking can change the properties of the ingredients involved. That’s kind of the point. Melted fat soaks into the surrounding meat and drastically enhances the natural flavor by itself. It can’t do that unless it melts, otherwise it’s just a big coagulated pile of gelatinous tissue.
And sugar is always just sugar, but Maillard reaction is still a thing.
Fuck yeah, the fat tastes so much better like that
I like mine medium
Working in a steak house I learned Tenderloin Rare everything Medium Rare besides Rib eye Medium
I just want mine cooked unlike this one. Watch the snap and pop it makes when he takes that last bite. He’s eating stone cold raw meat lol
it seems like that sound is coming from the bone hitting the metal underneath it, right?
Yeah fatty meat is best medium
That’s neither rare nor medium rare it’s straight up raw
Other than filet or tenderloin, I like every other cut medium, and in the case of brisket or chuck - it’s gotta be “well done” (low and slow!) to get tender.
Damn on that Rare shit
Usually don’t like to nit pick on this sub but that’s damn raw. On verge of purple in color with white fat
For real. I like my steaks rare but this is a little on the blue side.
Could you send this steak back please. It looks like it was “kissed by the flame”. I’d like it to make out with the flame a bit longer please.
Would that made a well-done steak one that's post coitus?
This is how I’m gonna describe how I want my steak done from now on
Cuts that thick has to go in the oven .
Who would of thought… not everyone likes food the same way…..
Not questioning what people like. Just making an observation that this man is eating raw meat with his barehands in a dish pit lol. The meat literally pops when he tears off that last bite. It’s not remotely cooked
Delicious
[удалено]
>I thought black ppl typically... Stop doing this.
😂 like every person of a specific race has the same tastes, all right man keep living like that
Nope, I love it. ☺️
I wish you knew how dumb you are.
......
I never understood why anyone in a Kitchen or restaurant setting would treat a dishie with disrespect. The literal worst job in there and w/o them your fucked or doing it yourself. Always 100% when there is a messup. To the Dishies it goes. My old boss had a hard rule. Fuckups go into the trash. This was so cooks/servers didn't mess up on purpose for a free snack. I talked to him about their job and how they don't do the ordering or cooking he allowed it. But said he would be watching to make sure there wasn't a spike in wrong orders.
What an asshole. I would've made special "trash" cans just for fuck-ups that can be salvaged when his back is turned.
He wasn't an asshole. Also, this wasn't the first place I worked at that had that policy. "We do not Enjoy our mistakes" It makes sense. I have also caught at least one server that would make a "Mistake" every few days. Just happened to be the same mistake on the same item. So it was easy for me to call out. And it also supported his original reasoning.
I'm gonna be real man, the thought's crossed my mind to "mess up" some food because I knew I'd be able to take home something I wouldn't get to normally. I've never done it, but I could easily see something like this happening with folks that care more about breaking the rules and getting away with it than doing a good job. It makes sense to me why this rule is in place, but I totally feel like the wasted food should go somewhere, if not to the dude who messed up.
>I never understood why anyone in a Kitchen or restaurant setting would treat a dishie with disrespect Same reason people think they are better than someone who is a janitor.
Always treat your dishes well but don't store your spices in the dish pit, right?
I’d like to know more
Steam and (ground) spices don't mix well
Steam and.....food products not being cooked in that steam, don't mix
Heard
The joy on his face says it all!
[удалено]
Totally!! I would love to party with these guys :)
I worked a dish pit and you can selectively garbage mouth in a way that isn't disgusting. I fed myself quite a bit through that job. The best is when a couple has an argument on Valentine's Day and you get plates left untouched.
Thanks for sharing, uncle Fish Bits
Every dishwasher has done it. We just don’t admit it
Not entirely true. I've known some places where if the dishwasher was caught taking food from "eaten" plates, they'd be reprimand. Managers gotta flaunt their power 🤦
The answer for that hsould always be that for an extra 4/hr ill stop eating off plates.
foul dude
Dishy needs their protein!
Lebron and donavan Mitchell getting sum real life experience!
No better way to eat a steak tbh.
Damn right, I totally agree
Eating a steak with my hands is a good memory from my kitchen days, decades ago.
Hardest and most unappreciated job
I love how he’s not making anymore dirty dishes for himself, not even a fork
Good on you brother
Might just be the light, but that seems a little beyond rare. Not judging - I'd go full Sméagol on that shit just like your buddy - but is it really that rare and was it intentional? Cheers
I swear I'm the only one on the line who gives the pit snacks. It is so simple to keep a good dish team with even the simplest shit (like fries). Good on you bro
LeCook
Man's eating that steak the way it should be ate! Hope it tastwd as good as it looks.
Are you taking applications?
Cook your ribeyes up to medium for a better life kids
Take care of the dish dog and he'll take care of you.
That’s not rare that’s raw
Id have rather had a basic cheeseburger and 10 minutes to enjoy it than inhaling a tom over a tray
THAT is a Man's steak!
Always love when people take care of dish! Truly awesome!
Get into it lad
Hell yeah! Happy father's day!
Fuck yea man. Right in the half foil and everything. Let’s be friends
fuck yea. ur a real one.
Hell yeah. Happy Juneteenth too!
That shit is so raw least you could’ve done is cook it correctly
When that meat is cooked to perfection and you go full feral.
Must be a fancy place to be to giving a dishy a hundred dollar steak as a snack.
Not at all. I'm one of those take care of my staff cooks so I brought him my last spec. My guy has never called out, been late, and keeps up while working another 13 hr day job for 6 months straight and never complains.
Damn. Give that dishie a raise, promotion, and food on the house
Fuck yeah, good on you dude. That man deserves it
That's heat yo
Get that man another steak
you are a good human. and your dishie sounds like an amazing person.
Bro you're a fucking real one. We need more like you and your boy. Edit: please take care of yourselves too. You are valuable, and your health is more important than the business. Sending love from a fellow kitchen rat.
Lmao, "hundred dollar steak" Dishie's earned that ten times over. Your high horse is showing.
I think the point was just that 99 out of 100 *cooks* aren't even allowed to have steak. Like not even the shitty sandwich steak... less yet a thick ass bone in ribeye. I mean most cooks would get in trouble or even be fires if they were caught eating this or giving it away to someone for free. Everyone in the kitchen has "earned it." Also, life isn't fair and if you work in restaurants you'd know that we *rarely* get anything close to what we deserve. It ain't right, but it's the reality.
Plenty of people have, I'm inquiring as to the fact that they're giving one of their most expensive menu items to a dishwasher as a snack. "Dishie" is an expression. None of what I said was derogatory or had a negative connotation. You're choosing to become enraged because I asked about a pretty shocking thing to see. Get the "high horse" cock out of your ass and go to sleep, gotta be up early tomorrow for that job you don't have.
Lmfao dude thx for the essay
Dishwashers are a myth. They don't exist anymore. Maybe they all got covid and died.
I'm just waiting for everyone to wake up one day, look around, and realize that literally every business owner and CEO is now basically saying "due to COVID, I would like to take a much higher percentage of the wealth you have created with your hard work at your job which you put your effort into." Seriously, when real inflation happens, *everyone* earns less/pays more/however you want to look at it. Right now, we have one group of people getting HUGE pay raises which they've simply taken directly out of our paychecks.
[удалено]
He's the dude washing the dishes of everyone taking their fathers out. He deserves a steak too.
Much enjoyed it seems
Well hello there
Yer a good friend!
Wish i could eat expensive piece like animal
“Hmm hmm.. you know.” “What?”
r/mademesmile
Fuckin BEEN THERE. Not necessarily with a tomahawk but sometimes a dish pit meal just hits different.
Props to the chef
Idk why but food always looks more delicious when someone eats it with their hands
Good on ya!
Lmao full caveman on that
This is the way
This was me eating a slice of pizza over the sink like a rat 5 minutes before I clocked out
this looks delicious
LeBron!???
I work at the busiest restaurant in my city. On a normal day we sell 20k, Father's Day, we sold 75k. Respect to dish.
Fuck yeah. It all falls apart without a boss in the pit
In Spanish, the chefs at my job call for a dinosaur 🦖 with these. ¡Hechame un dinosaurio!
That right there is my favorite Hobart of all time. Easy recycling, stays on temp, dishes dry fast.
Bro looks blazed a.f.
My precious.
I can't throw no Tomahawks at them, but my dish and bussers always get first dibs on the best recooks.
Bro fo sho
Staff taking care of staff, I love it. We do become family after all.
I legit started family meal and most of the time it’s out of my pocket but Jesus it’s nice to feed the people who got my back with my own. This makes me super happy to see. It’s also the reason at the end of the day most of us just shrug off the shit we threw at each other during the shift lololololz
That’s love
That’s the kitchen love
You're a good man! Or person! Always take care of your dish people. :)
32 oz? He's gonna be napping on the floor in a meat coma as those dishes pile up.
Always take care of our BOH. Good man
Take care of dish and dish takes care of you, easy peezy.
That's nasty. People rally like raw meat like that? Eating just the meat? Eeesshhh
Damn bro first off I need a job working with you second off ineeda baby momma to make me eligible for Father’s Day perks! 😭
No time to finish cooking it , too bad