Conversation

@coolboymew As a guy who used to work BOH, the customers whose food is spit-worthy are always the customers who order shit that ain’t on the menu.

We do prep work for a reason, we have menus for a reason. Big menus in restaurants like these are already a recipe for disaster in BOH. Adding shit that ain’t on the menu only tempts a thank-you-loogie on your cuc-chips.

In an already chaotic kitchen, you’re just adding more complication, more cleaning, more confusion, and more miscommunication to an already fucked up and disorganized work environment.

Stop being like this. Just order off the menu or don’t eat at all. It’s all slathered in pufas, anyways.