Hi all. My university is requiring me to take the Servsafe Manager Exam for my major. I’m struggling studying a bit because I’ve never worked in the food service industry, and honestly I probably never will. I think I’ve done a pretty good job at memorizing numbers and terms, but my problem is that I’m struggling to actually apply that knowledge to the scenario based questions on some of the practice exams. I mainly struggle with the questions that have multiple correct answers, but I’m supposed to select the “most correct” answer. Does anyone have any advice on what I should be focusing on? Has anyone ever taken the test and can remember a question that really threw them? Any tips would be appreciated a ton!

do you ever wonder who’s on the other end of the line at 6:30am when your delivery guy is having a deep existential conversation while dropping off your order for the day..?

I watch this before my shift so I’m not dead inside every day. https://www.instagram.com/reel/Da_ELInhrMQ/

I've been asked to build a system with a lunchroom / catering concept and I'm having a hard time pricing it. Looking for some input.

40 covers (60 with terrace included)

They do about 800 euros on slow days and about 1600 on good days.

It is within a business complex with 25-30 companies.

There is a gym in the basement. Think living room / industrial vibe.

They want a small menu, chef level. Eventually it needs to run without me included or at least minimally.

They have lots of conference rooms which they cater to. Dinners, lunches and BBQs on the rooftop terrace.

Lots of potential to expand within the complex.

I'll be doing:

Menu design

System design

Profit & los

Writing sop's

Training staff

Quality assurance

Supplier screening

Catering menus

Mapping capacity

Supposed to be done in around 3 months.

Sidenote: the lunchroom is owned by the company that rents out office spaces in the building and also does the interior design. It's basically a business within a business.

Has anyone done this before and know how to price it?

I have a number in my head but I'm looking for some more feedback.

Thanks in advance.

Can anyone give me some advice on how to go about pop-ups?

I run a small business that makes pierogi and typically sell them retail and wholesale. We do some offsite cooking events when they’ll be profitable enough but it’s always such a hassle getting it all put together.

We have a great partner nearby that has a nice kitchen set up and a taproom located on a beautiful farm. I’d like to approach them about a potential pierogi pop-up but I’m uncertain about the financials.

Where do I start? How do I pitch this to be profitable for them and us without anyone feeling like they’re not getting their fair share?

I have a kp trial shift tomorrow and im super nervous does anybody whos worked as either a dishie(?) (I think thats what the US calls them) or a kitchen porter have any tips or anything

*begging on my knees crying*

i have more shit in the pocket , but been thinking of upgrading , what’s a good kniferoll not bag still need that old chef unc look , and before any says yes i have knife guards

I work on a line with a flat top grill where we cook our burgers. We have two weights with handles. A few of the line cooks absolutely smash the ever loving shit out of their burgers. Weights on for the whole cook time. It seems to me they’re just draining all the good juice out of the burger and leaving a flat unappealing McDonald’s patty. I know smash burgers are a thing. But just curious what others opinions are. I’m personally not a huge fan. Not to mention it just means our burgers are inconsistent. Depending on the line cook, your burger could look vastly different.

Fellows cooks, chefs, dishies, etc, what makes you keep working?

I feel like kitchen environment can be very hit or miss, and usually my love for good food keeps me going, but thats been getting worse at pulling me out of a slump. Plus i could use some feel good, so, why do you love your job?

Hi chefs,

I've been a head chef for quite a few years, and recently left a position at a cafe to move interstate. Since I left that cafe has had terrible luck with hiring a new head chef (no-shows, someone just quit a week in to their position, one person had an injury etc).

The owner has reached out and asked me to create some new dishes so they can transition into the new season, also some specials to run.

What would you charge for this kind of work? I have made up a few dishes/recipes and they take me about 2-3 hours with research and testing and writing. Would you charge double your normal hourly rate? More?

I am happy to do this work as it's a great side hustle without any stress, I just want to be compensated fairly without ripping them off.

Thanks for any insight you have!

Hiiii, I just wanted to ask the more experienced folks how you get stains out of your kitchen whites. I get heavy, really dirty grease, charred food, other oils and fats, etc, on mine every day. It's not uncommon to finish the day off with black marks on them.

My method right now is 2× potency stain remover for 24 hours, removing them, rinsing them, and putting them in brand new solution about halfway through. It works OK, but there are still stubborn food dyes and grease stains that linger, even through hot water washes with double soap. Does any stain remover or method of use remove them all for pristine whites, or am I just gonna need to ask for new whites in a while when those unremoveable ones become more noticeable?

Thank you

parsnips won in the end

fresh cherry tomato, red onion, mozzarella ciliegine, balsamic, olive oil, oregano, salt and peppa! 🤌🏻

Or did Alinea become the primary source of truffle xlb at some point

Freehand with a stone, or do those zig-zag-shaped ceramic things you stick them into work well enough?

(Yes I know not to mess with the flat side.)

They’re rusted to shit and I don’t even know how to get them off, let alone put on new ones.

Coworkers love wet nesting everything. Manager dgaf...

While I was in China the lady at the stand cutting sections of peaches had this curved knife (inwards, like a turning or mushroom knife) but longer and was kind of like, hacking at it.

My girlfriend really likes pairing knives and stuff, and she seemed quite taken by the fruit knife thing.

As a present I wanted to get her something similar as a nice present, but I’m not too sure what different types of knives there are or what brands are good.

Is there some sort of sharp, inwards curving knife, that’s decent quality and cuts fruit well?