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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Love child of Chris Evans and Bianca (Rickeeeeeee)My best mate Colin started working at the same McD's as me about 6 months after I had started there. When he started I told everybody to call him by his nickname, ginge, as that's what he's been called all his life. As the days went by I refused to ever call him by his first name which soon caught on.
After a couple of weeks, nobody called him Colin, it was always....."Can I go for my break now, it's ok Match Head will cover for me", or "Can I have a ciggie break when Red Man Walking gets back?".
There was one time though, on a busy Saturday afternoon, and the store manager was helping out on serving drive-thru. As he was collecting his order together he noticed the fry machine was empty, so he shouted over to Colin, "Tangie Bollox, the fry machine needs refilling". Now shouting this infront of a shop full of customers was ill advised, but defnitely a big no no considering we had some big cheeses in making quality inspections in the store that day.
Our manager still calls him Sammity Sam and other such names however, but he was forced to give Colin a proper name tag, one that didn't encourage the customers to call him Copper Nob.
(, Mon 24 Jul 2006, 1:55, Reply)
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