WATCH THIS BEFORE WORKING IN A KITCHEN: What The Food Industry Is REALLY Like

Here are a few things to keep in mind before working as a cook. Let me know your thoughts!
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[@Liquidgrin]

20 years spent in the industry. Started as a dish washer, left the industry as a Sous chef. I learned a lot about myself and forged my work ethic. I’m so happy that I left. I have a job that gives me weekends and holidays off now. Health insurance and a retirement plan. It’s a young man’s game working in kitchens.

[@Melly16yr10]

Same thing with women? just interested.

[@berntkernals6285]

What job do you have now? that one sounds nicer

[@forefatherofmankind3305]

@@berntkernals6285 construction

[@gilbertrodriguez2595]

@@forefatherofmankind3305lmao

[@Me-eb3wv]

@@forefatherofmankind3305 😂

[@brianmendes9298]

Dropped out of High School when I was 15 and started working in the industry… when I was 18 I was still a dish washer, by the end of that year I was a prep cook, 19-21 as a line cook for some of the greatest names in cuisine in Boston city, now, I’m 22 almost 23 and just got my first gig as a Sous Chef! I’m ready to feed, learn, and inspire if I can 🙏🏽🙏🏽🙏🏽

[@Chrisb0ne272]

Started off as a dishwasher at 16. Now at 18, started prepping more, started plating more, and overall just learned so much since then.

[@daceymahaffey798]

Do any recommendations I just got out of culinary school at a Salvation Army and now I’m trying to see where to begin

[@brianmendes9298]

@@daceymahaffey798 look into restaurants, big catering companies, and hotels. Be consistently on time! Never take more time thats given to you on a break. Never leave the kitchen without asking if there is anything else that you can do. If you want to be noticed, get comfortable working 10-14 hours a day. Always ask questions, don’t assume you know stuff, because many places do stuff differently. Be respectful, don’t argue, and call your coworkers (especially superiors) chef! Yes chef/ No chef/ thanks chef should be your most used phrases. Be helpful to people on your team (hold doors, help them find stuff, help them lift stuff). And love everything you do.

[@damiandennis3740]

🎉🎉🎉🎉🎉🎉 good job mate

[@Mang0jo]

I’ve been out of culinary school for a few years and working in a fine-dining hotel now. Worked in a few restaurants before school as well. I’m now going back to school for another major. As much as I love food, love the rush of the restaurant and the people that I’ve met along the way, I can’t pursue my future plans with this career. Plan on having a family in a few years, and with these 40-60 hour work weeks, I can’t see it happening. If you’re going into the restaurant business, and you wanna stay single, live off low wages, and just work until you die, then go for it. Other than that, I wouid pick something else Edit: I’ve had to postpone going back to school, but the extra focus on work has promoted me to a sous position already. My head chef/owner is one for trying to minimize the old work habits in most restaurants that really negatively impact someone, which is absolutely great. Due to this, I make a decent living salary, and have my hours no more than 45 a week :). I’ve been able to buy a new car, and have started saving money for a house already. I really lucked out with picking the right restaurant/business that really provides a positive work environment, where I don’t feel like I’m slaving away every day

[@ClassicAmericana]

How about a breakfast restaurant. No late nights. Stop drinking go to bed early live healthy happy

[@snarbolax6962]

@@ClassicAmericana When is the last time you went to have breakfast at a restaurant?

[@traiwitz2736]

@@snarbolax6962 worked at a breakfast resturaunt that was packed every morning last year and paid 14 an hour to do prep. great place but i only worked there a month

[@aubreyaragon988]

How about starting your own diner? Or a Food Truck business

[@Mang0jo]

@@aubreyaragon988 funny you mention that lol. I currently work in a food truck right now haha. I’m loving it

[@lepadus7926]

I’ve owned and operated a restaurant all of my adult life. I was born into it. It’s one of my biggest regrets in my life. I’m only in it because I’ve built my life in terms of mortgage, business loan, etc. in other words I’m in it deep and because of that my health and mental health has went to absolute dog shit. You did a good job explaining restaurant life. To those of you who are passionate about cooking…cook for your family and friends. Trust me.

[@billyunair]

I used to go to an Organic Italian restaurant owned by a passionate health conscious chef/owner. The restaurant has since closed. The opportunity at that restaurant was to serve healthy food, portion control and foster a sense of balanced conscious lifestyle and choices, not just profit and exploration of labor. I hope you continue to grow. The sky is the limit!

[@Ink30]

Agree

[@jackwatsonepic626]

When people come in for a meal and sit down THEY don't realise what goes on behind the scenes I always say to people have you done this type of work and they say no so I say to them well you can't comment on it then can you , because people think it's easy I'm telling you it's not 🇬🇧

[@billyunair]

@@jackwatsonepic626 I work in the industry under an Executive chef. Yes everything you said, backend, is correct.

[@hc1616]

i see people say don't cook professionally all the time. even people that love cooking as a hobby. "can't take the heat stay out the kitchen" Is literally real especially when its summer its like 110 degrees

[@vietnamemperor123461]

One of my friend once told me if you can survive through working in the kitchen you can almost do any job out there. By watching this everything my friend said make sense .

[@inkod9424]

"Prove your self worth" One of the things a lot of us cooks tell ourselves. "Work hard" "work even harder" "push yourself" "c'mon faster" "don't let anyone see you're struggling" It's like our whole worth is dependent on the few hours of service. All the work you put it before that does not matter. One dish, one late item, one tiny slip up in the kitchen is all it takes to tarnish your self worth. You've dissapointed the chef, you've disappointed yourself, "what use are you!?, "Quit already" "you've let everyone down" "you're just wasting their time" "you're pathetic" these thoughts, don't just end at work, you carry them back home, to the shower, to bed, to work tomorrow the next day. Next day, "you come in earlier so that you can do more. While the chefs have forgotten about yesterday and are happily joking around and having fun, you tell yourself to shut up and be focus. "Pay closer attention" "quick" "dont stop working else youll be late and in the shits again: "Do not repeat yesterday's mistakes" "skip break to do a little more prep" Service hits again hard and you've made mistakes. Tomorrow you continue with double the amount of stresses in your head. It's mentally exhausting guys. This whole notion of having to prove your worth. When your worth is something so fragile that a single dish could tip it over. I have always blamed my shortcomings on my inexperience, my stupidity, my lack of will, skills or talents, but I'm slowly beginning to realize maybe this industry is just filled with folklore of our chefs being able to run 3 different sections by themselves, being able to finish a 7 mins dish in 2 mins. Having a flawless service despite the ridiculously high number of covers, working 14hrs a day, everyday for a week and yet having enough energy to spare for a jog after work. Bullshit. Just 2.35 seconds into the video and I've this much to say. The industry has definitely taken a toll on me. I'll still go to work tomorrow because "I can't let my team down" plus y'know I'm a man, "what is pain if not just an imagination" Ome of these days I'm either going to quit this industry or take my own life. I hope I take the first coarse of action before i take the second. Try my hand at running my own dream business, see if it brings me joy or if I'll disappoint myself again.

[@jessicacaro9706]

Hi! Omg, you are the first comment that I saw talk about this! I am currently working at a three michelin restaurant, and whatever you are saying is the sad reality. All our hard work gets tarnish by our small mistakes. No matter how hard you push and how much you want to be a team player, its never enough. Thats why I decided to quit. The feeling of never being good enough even after sacrificing yourself and your soul, hurts.

[@inkod9424]

@@jessicacaro9706 I'm glad you feel much better after quitting. I hope your negative experiences doesn't hold you back from your passion or hobby. If you honestly enjoy making food and serving others, there are many types of kitchens out there. I hope you find one that suits you. If not, create one that will. Kudos.

[@jpmac97]

I started realizing that it's not entirely my fault for things not going right in the kitchen. I've been in food service for a few years now and I'm frankly sick of it. I try looking for a better job but the pay either isn't good enough to pay rent or I don't meet qualifications or it's just not something I want to do for money I'm always the one that gets most of the work dumped on him by the morning and mid shift crews. Shit that's easy and can be knocked out pretty quick if you just focused on getting shit done(I.E prep, stocking, making sure we have plates, baskets and liners) It's always stuff they won't do but they know I'll do because I'll eventually get visibly pissed off at the jackass who didn't do the thing they were asked to do and now I have to stop making orders because some fucking asshole didn't want to do their job so now here I am. Wasting my time and making myself look like a waste of resources because I'm not on the line because you're fucking lazy On top of that I don't really have any friends at work. I don't know why nobody tries to talk to me. Or just not walk off in the middle of a conversation at the beginning of a smoke break. And no. I don't want to talk about what I have to do or what I can do at work for you. I want friends god damn it. It's to the point where I'm probably going to off myself on the line in the middle of a rush one of these days just to get some kind of point across to these scumbags

[@inkod9424]

@@jpmac97 where are you from my guy? If you're around florida or miami, let's hang. Now, You have a friend from a different kitchen =)

[@jessicacaro9706]

@@inkod9424 Thank you so much for your reply! I wrote that comment when I was depressed hahaha. I know the industry has its pros and cons, and there are better kitchens but that bad experience has enlightened my perspective of the industry and myself. As I much as I love food, I also like having a healthy work life balance, and having a stable job. I also want to help others with food so I decided to switch to be a registered dietitian. I can always cook as a hobby or even cater, the options are limitless. Kudos as well!

[@rayvervoughlleno1766]

I've experienced working in the kitchen and it's a total stress; not to mention standing for long, long hours. Your breaks are not definite. But I had fun! It was a worthwhile experience for me. Studying culinary is very expensive and doing the actual job is no chill.

[@McRemmyBaby]

My one 20yr old friend moved up to fry cook from dish, they didn’t give him a penny raise as he begged weekly for it n burnt his arms to hell! For months!!!! And this was Rock Lititz Pa/ hotel rock Lititz, per diem kitchen…. $$$$$$$$$$$ bigtime $$$$$$$$$$$

[@jameshavry3425]

I started working in a fancy farm to table restaurant during high school as a dishwasher and now 3 years later I’m being trained as a sous chef and I’m training the next two people that are years older who will be replacing my spot on the line I had no idea what I was gonna do with my life but then I started working in the kitchen and absolutely feel in love with it the chaos, the stress, the screaming, the long hours, it makes me feel like a bad ass and that I’m an important part of a team I’ve never really felt that before it’s awesome it’s worth the blood sweat and tears for me at least

[@KleinHeister]

Wait a couple years chief, youl see.

[@anthonyenriquez6309]

@@KleinHeisteryeah instead of investing in himself and his own dreams he’s giving his best years to someone else. Get educated or start your own business!

[@RENELLEDABRAT]

did you know alot about cooking when u started? I signed up for a bakery attendant but I'm not so familiar with the kitchen😅

[@LuciousMidnite]

its not as easy as just starting your own business you need experience and knowledge to start a business if you want to start a restaurant you need to work as a dishwasher you need to know how to be a line cook a prep cook a bartender a server expo etc or your business will fail and don’t give me that get educated bullshit the best knowledge and skill comes from experience trial and error and victory I’ve known plenty of dumbasses who went to culinary school and thought learning how to bake a cake on a chill Monday afternoon with your culinary teacher will make them successful in a REAL kitchen you don’t need to waste time and money on culinary school hopefully if you are searching for a line cook position you already have a passion for food that will fuel your fire make you work hard vs a bloated arrogant uni culinary grad who thinks he’s got shit under lock when the tickets hit the rail and you can’t see the food runners panicked faces on the other side because all you see is ink and white all you see is order after order all you hear is shouting yelling cussing pots pans banging clashing fire smoke heat no amount of culinary education will prepare you for that

[@mikethemechanic7395]

Watched my brother work at Dennys at 18 to becoming a Executive chef by 30. He left the industry by 36. Everyone wants the top 2 positions. Sous chef and Executive. Anytime a new Executive chef starts. They fire a few and bring their own guys and gals. After work everyone drinks all night and hang out late hours. He did not do drugs. But a lot of people did. The hours were murder and he always worked holidays and weekends. Early in his career he would work for free just to get the experience at his restaurant. Nothing but abuse. He was so worn out he never wants to cook again..

[@McRemmyBaby]

Wow N e ways I’m paste this everywhere atm lol> My one 20yr old friend moved up to fry cook from dish, they didn’t give him a penny raise as he begged weekly for it n burnt his arms to hell! For months!!!! And this was Rock Lititz Pa/ hotel rock Lititz, per diem kitchen…. $$$$$$$$$$$ bigtime $$$$$$$$$$$

[@kevinerbs2778]

💔

[@letsgoracing4849]

This is spot on. You need to have tolerance boundaries because if you will tolerate being asked too much of you, you WILL be abused by not only your management but your co-workers too.

[@Sophia_the_Peach]

I am in my last semester of culinary school and I can honestly say it's definitely not easy to start out in and it's a lot thrown at you at once. I think at the begining even if u have passion, it's pure willpower that will get you through the long hours and the studying. I've definetly had my moments when I've thought about giving up but it's really those small moments when you notice improvement that you can really say that you are actually enjoying yourself. This video is just the surface of the industry but as he said, all the issues don't discount how great the field really is.

[@ladylove3344]

I'm starting my first semester next month at a local college. Any tips for someone with no experience

[@TheRealDarthdoom]

this filled my hopes

[@ryanfry1390]

Have you worked in an actual restaurant? School is kind of like perfect scenario type deal, which doesn't happen

[@Sophia_the_Peach]

@Lady Love so sorry for the late reply! I didn't even see this! But I think that the most important thing is to have passion in what you are doing. You are never supposed to compare yourself in a negative way to others, always just try to do better than yesterday 😊 and be patient with yourself, nothing that's worth having comes easy but you will get better and it'll all work out. It's a very broad tip but I think that mindset helped me a lot in school and in the industry 👩‍🍳

[@Sophia_the_Peach]

@Ryan fry yes I have now, I've officially finished school and have been working in a pastry kitchen for a year which is quite similar since they are both kitchens. I would say school was definitely more a perfect scenario, like you said, but it still gave you some good insight into the field. But you definitely have to level up post school and have to work fast and efficiently vs just trying to figure things out. It's very challenging, and sometimes people won't understand your work, but I still love my industry, and I can't wait to keep improving and becoming better at what I do

[@leylaquinn3903]

I worked at a 5 star hotel in a kitchen as a prep cook. It was stressful, but I still loved what I did that I want to take my skills & move into a real restaurant.

[@McRemmyBaby]

My one 20yr old friend moved up to fry cook from dish, they didn’t give him a penny raise as he begged weekly for it n burnt his arms to hell! For months!!!! And this was Rock Lititz Pa/ hotel rock Lititz, per diem kitchen…. $$$$$$$$$$$ bigtime $$$$$$$$$$$….. Don’t do it, don’t lol

[@marynichols6535]

Christ man we get it. Your friend got screwed and burnt his arms. Jesus. 🙄

[@White_Hell_Days]

I've been a cook for almost eight years now, started as a line cook/dishwasher all the way to kitchen management. Im currently a lead at a family owned place. Im trying to get out of this industry, its crap. A lot of people dont pay attention to food handling rules, they're there because they need a job, not cause they care about the food, or the people eating the food, maintaining quality or even how old it is. Things are in a major decline. I wish you all the best of luck. And if you're new to the industry, study and learn the proper ways to do things, cause ill guarantee you, half the people you'll be working with, probably wont know what they're doing.

[@knelle1114]

What I've learned after working ten years in a restaurant is it really isn't worth it. Low wage, long hours, terrible benefits. I've experienced toxic culture of racism and abuse. Many of my co-workers became drug addicts. We had a few suicides and and several drug overdose death in the ten years I worked there.

[@xavier.v7581]

I’m really sorry to hear that, truly. But I just don’t want people to see this and turn away completely from the food industry. I’ve been a chef for four years and it’s been great! Sure we got druggies and the occasional weirdo, but most people you meet are hardworking down to earth people! Not to mention the jokes had with everyone. If you like a sense of community and ready for hard work, the kitchen might be for you!

[@TWForeeever]

This is terrifying :/

[@McRemmyBaby]

My one 20yr old friend moved up to fry cook from dish, they didn’t give him a penny raise as he begged weekly for it n burnt his arms to hell! For months!!!! And this was Rock Lititz Pa/ hotel rock Lititz, per diem kitchen…. $$$$$$$$$$$ bigtime $$$$$$$$$$$

[@Molo71]

Chef life is not easy.

[@MichaelJohnScreen]

I’m starting as a dishwasher/prep work today. I’m excited but nervous at the same time. I’ve been in construction for about 10 years, and it was time to switch it up. Hopefully it works out. I like how you’re straight to the point, thanks for the tips.

[@jackcommonman1381]

I did the same thing last year and after 10 months of working at a restaurant that has high tourist season and is popular I had to put my 2 weeks notice. I like every last person here and the chef/owner is up there with the best bosses I've had but I couldn't find the justification for the amount of hard work, long hours, and stress to please the customer who could just as well eat at home

[@tschabow5608]

how is it going? i also started quite late, 23, and was pleasantly surprised by the room of growth i had in the kitchen. worked myself up quickly, and was offered my first leadership position about two years later. I am now working with a wonderful crew of 4 , and we keep growing, and getting better. My biggest advice for anyone joining: no matter where you join: perfection is a lot of little things done well. As you master more of the little things your checklist of little things is growing, and so is your responsibility and ability as a chef. Dry plates properly. cut everything evenly. Learn how to salt. Learn how a stove works. Clean your station without cutting corners. Learn to use your timers. Figure out how yeast works. Learn how to take and give commands. My list is probably in the hundreds by now,. Always respect your team, the dish you create and yourself. As long as you keep making ticks on you expand your list of little things and do all of them well, you will grow, and the mindset that makes u grow will inspire your team to grow as well

[@Teekz.283]

How did it go?

[@CarsCatAliens]

Spent 22 years in professional kitchens. Had title jobs since the age of 19. Started when I was 14.. had to retire due to disability.. I can't count how many dishwashers I've taught how to cook, and helped further themselves. I always would hire someone wanting to cook how had the spark over a culinary graduate getting their foot in the door so to speak. Met many great people over the years

[@jacobhudson8901]

ive had an extremely opposite experience in the kitchen, the location im currently at is very consistent about people working only 8 hours unless extremely needed if its busy or something like that. the longest ive had to work was 9 1/2 hours due to a closing shift but i would say the industry varies very differently restaurant to restaurant.

[@ItsaRomethingeveryday]

Facts!! I myself been in n out of restaurant kitchens nearly 35 years, and as I've gotten older I've noticed that I have to do less as over doing it at work really takes a toll on a person, Liked

[@michaelcleary6233]

Thanks,At least I know that its not only me,3 months to go in outback Australia and I,ll call it quits.Will be a digital nomad.

[@McRemmyBaby]

My one 20yr old friend moved up to fry cook from dish, they didn’t give him a penny raise as he begged weekly for it n burnt his arms to hell! For months!!!! And this was Rock Lititz Pa/ hotel rock Lititz, per diem kitchen…. $$$$$$$$$$$ bigtime $$$$$$$$$$$

[@BLKHibiscus]

Number one thing I’ve learned from working in a kitchen is no matter what you become family and have each others back and will struggle together but at the end you encourage each other to never give up

[@Asuram23]

You're speaking the truth here! I went to kitchen because I was traveling so much and I am currently an immigrant in Switzerland. Working in kitchen for minimum wage. They do require diploma here, so my years of experience don't count. Taking a day off piss them off. They prefer to smoke and gossip. It's horrible and it's not my passion. I am leaving the industry because it's extremely toxic! I realized it is not worth it and time is precious. I'm going back to school in September and into IT field. However, huge respect for people in gastronomy. I know it ain't easy.

[@anthonylopez4398]

I have been working in the food and beverage industry for 12 years and will agree with Ryan. You need to listen and not talk back. And the longer you stay the more passionate and more respect you have for the industry. I actually love what I do which a lot of people can't say for their current jobs. I have no idea what I will be doing 5 or 10 years but I do know that my loyalty is deep for this industry. I love it! -Anthony

[@spookledrealhard7154]

Worked at hooters in the kitchen, no breaks ever, no free meals, and the kitchen smelled like something died in there, probably because everyone refused to clean under the grills and would just push off excess food and brush It under the grills and let It go down the drain and It would stack up and up and up and It started to smell of death, won’t be surprised if that specific store is shut down soon...

[@patrickt49]

That sounds disgusting.

[@George-wx5rt]

Spot on, I got out of the industry years ago but I have nothing but respect for the people who do it

[@bertinspace]

Thanks Ryan, this is true.. I’ve been in this business for 18 years from restaurants, stadiums to corporate kitchens. Culinary people are the hardest labor force period. Kudos to you Ryan.

[@boobiedefloop6097]

Not even close to hardest working.

[@Buydaa.M]

​@@boobiedefloop6097hardest are those requiring high skills and risks

[@lootdapicasso7191]

This guy nailed it pretty much how it goes! I been in the industry for 16 years, story of my life lol

[@jchastain789]

Respect

[@Me-eb3wv]

Thank you for your service bro 🙏🏼

[@globalnomad3488]

An articulate, accurate and important contribution to some insights for those who aspire to working in the restaurant industry, Well done Ryan!

[@swamphag6340]

Thank you for making this video, there's alot of shitty food industry aspects that aren't talked about enough. There's alot of improvements that need to be made so having conversations about it are really important for that to happen

[@flymmadam]

Restaurants need to learn to adapt to a < 8-hour day, pay for time worked over 8&40, and pay them better. It's possible. It needs to be. Otherwise, this industry will collapse itself.

[@perro2156]

good job man very accurate take on cooking. something you missed was you are on your feet for all of those 12 hrs . a tip from an old chef 30 years in the biz . yoga really helps cooking will destroy your body also pay attention to your hearing the hood system will affect your hearing long term

[@TheEpic408]

This is why I enjoy working in corporate dinning. Work at Google in one of there kitchens and we get m-f shift, off on all holidays 2 15 min breaks and a 30 min lunch plus a pension, 401k and part of a union and great pay! I Will never go back to regular restaurants noooo way and all for the reasons you stated above.

[@AlysiasArtStudio]

I’m 51, made it as an artist for 30 years but always had an urge to be in the Culinary field. Signed up for CA school online during Covid lolol! I start school next week but just interviewed for a cooking job starting next week also. Just 4 days a month, 8 hr shifts. Full reign of the kitchen and am allowed to create anything I like. Scared to death, I’ll be the only one those days and expect to be in the weeds a lot, probably cry 🤣 I’m excited and most likely need my head examined! Thank you for sharing this video!!!

[@robertjanvrin2692]

Best of luck to you brother! Food is art and it’s fun if you love to create and your able to create where you work just don’t get your hopes up too much😂 this shit will send you home in tears sometimes.. it’s not just a job it becomes your life just like any passion.. there will be bumps in the road but regardless have fun and get keep an open mind there’s a lot of learning ahead!

[@redlethe8679]

I'm the opposite. I'm thinking about working in food, and becoming an artist later.

[@MetalSStar196]

I'm still in the industry after 10 years. It's very tough when individuals try to sabotage your reputation while painting themselves in a more positive light to your mutual boss. Predatory co-workers in that respect are definitely something to keep in mind when working in the industry because there are rats in any restaurant.

[@freedom4063]

❤ hi my bf deserves way better working 10am to 10pm5days a week 20bu ks hour which is insane. Worked 5years in same restraunt. Can you tell me what other options are there? How can he get rich or more money? Hes so Damn talented . I wanna help him out. What other places pay high money??

[@volkodavwolfcrusherlv7133]

​@freedom4063 first money doesn't make you happy. Second if he isn't a manager, sous chef or executive Chef make 20 a hr, for what you think isn't much is a lot. I have been in the business for over 20 years and I was a Executive Chef before I 28 years old for big corporations. Just like any career money can be made but it's up to the person to make it. In the restaurant industry you take risk until the right one pays off. Well your doing well at one place that doesn't want to promote you or have a position for you look for another that does.

[@mysticalmindstate9692]

To add the reality check: I’m a sous chef whose executive chef just went down for health reasons meaning I am now it until he returns. I’ve worked 39 hours in the last 3 days. Prepped and plated a four course meal for execs from my hotel chain and worked the line during service. I left 30 minutes early because my line has service covered and I’m due back at 5am tomorrow. What do you think I got from the GM, a thank you or an email telling me to step my game up for leaving early? 😂

[@BlueGamerCast]

please tell me you left that job

[@georgebeckons539]

Things I wanna add: *free meals -not all restaurants will provide this, some places only give provide leftovers at the end of the day for free (though you'd have to work until closing to get it and there's no telling how much food is available) otherwise they'll still charge you for food throughout the day at like 50% off *hidden costs -SAFETY SHOES BABY, if you officially get hired you'll be required to wear safety shoes to work (waterproof, might need steel or composite toe, composite footbed, also ARCH SUPPORT is very important, since you only get like 1-2 breaks and are otherwise standing all day) -because you're standing in a rather static position all day, it's not like you're a dancer that gets the space and time to stretch your muscles which protects against strain so proper support for your feet are very important to your back and shoulders -these will range anywhere from $150-$200+ *shifts -generally most restaurants consider 5 hours to be one shift but usually prefer you to work more *hygiene -so you will go home smelling like the kitchen and whatever you were handling that day, you MUST shower if you worked that day -if you're working daily figure out a hair care routine that cleans your scalp but won't turn your ends into straw if used frequently -or become bald ✨ *long-term prospects -so this is field where if you don't work you simply don't get paid so long-term it's not the most sustainable thing, most people who "make it" generate other sources of revenue from their kitchen skills such as opening up their own restaurant, becoming some type of influencer, think about Gordon Ramsay and all those TV shows, or get into business management or something -if you want to have something to live off of when you're old/starting a family/sick/injured then diversifying and having other revenue streams is going to be very important

[@darlin9153]

Thank you for this video! I do have two questions from this one though. 1) I do agree and like the idea of keeping your head down and working. At work, we're coworkers, not pals. But I also thought that the staff or stations need clear communication to keep the kitchen running fluid. By the video you meant no goofing around or socializing off topic things? And 2) What shoes would you recommend for severe flat feet? The first thing I hear from chiefs is get amazing shoes first before anything for those long hours (Maybe do a video on chief attire needs and don'ts 👀??). Sorry for the long comment. Once again, thank you for your videos!

[@RyanDeanDexton]

You're pretty much spot on for the first point, I just mean don't try to be the class clown. The reputation you build should be based on hardwork and improvement not humour/sociability. I personally wear Blundstones which can be a little slippery at times so I don't wanna recommend that to a bunch of cooks. I'll do some research for it! Good idea

[@KleinHeister]

Hey I got out of the industry and im cleaning grocery store floors now. Legit and straightforward. Never been happier.

[@Buydaa.M]

you grocery store stocker and or cashier?

[@KleinHeister]

@@Buydaa.M dude so I actually ended up changing careers again since then! Now I'm working as a Greenskeeper on a golf course and this really is the best job ever. Outside in nature every day, rewarding work. Off by 2pm every day. Also get all the perks that club house members get. It's insane.

[@KleinHeister]

@@Buydaa.M I was just strictly cleaning floors though, with a scrubber and propane buffer.

[@smiteurs8121]

The goal is to learn as much as you can then set up your own shop

[@Iamthereal_jr]

I totally agree with you on all the points, it's an hardcore industry that I wished to know 12 years ago when a entered, now I'm 31 and I feel trap in this shit, I love food and culinary arts but the industry is overwhelming and you are a number that can easily get kicked out... I'm still looking to make a career transition. Thanks for your video my man , very interesting

[@themoodydistrict1697]

Your Bf sent me here haha Glad to see you are making videos too!

[@ccy0066]

This is so accurate I appreciate this video, I worked as a waitress before and dealt a lot of the above mentioned. Yes its hard to leave the industry bc we can always learn new things everyday, and have met a lot of amazing people through this job and I'm thankful to get to work at the cafe again

[@stevenharris4281]

I'm stoic so I literally just don't care lol. I started as a dishwasher too. I like it because I needed to learn time effectiveness. Yeah chef gets mad and there's lot of negativity. But I learned and grew a lot.

[@ericshepherd7786]

I totally agree with the substance abuse aspect.. I started smoking cigarettes & nicotine again once I got my first cooking job bc of the high stress & anxiety so I could get smoke breaks also I noticed a lot of co workers were doing coke & drinking a lot which is fine to each their own. I myself do drugs but I feel like working a lot makes me want to get high or drunk bc of the anxiety it causes me especially working in a kitchen.

[@sailorpete1457]

Not working in the industry anymore, but think you are awesome, and have inspiring work ethics. Cool to see glimpses of your job. I got an office job now and pretty happy about a 9 to 5 job. Used to work as Bartender and Waitor

[@lineCooking101]

Accurate, but he left out the fact that servers make 2-4x more $/hour than cooks depending on where you are. They rarely ever tip the kitchen and usually have a work life balance. As I’m writing this our lead server is in France with his family for the month. I’m sous chef which I guess is the closest thing to the back of house equivalent, and I’ll be lucky if I can take my family to Nashville for a week this year.

[@YesDaddyTDPop]

I was hoping for servers to start sharing tips with the chefs/line cooks because we are the ones who are making the meals

[@phoenixskyward9972]

This might be a little bit late, but from my assumption that this gentleman is from America. Apart from maybe certain differences like work days being the same either 8 hours or 12, being paid the same, it doesn't work like that here in the UK. Any overtime is simply that, overtime, you get paid for it as long as you dont abuse it and purposely waste time. I work through agencies, its been 3 years now, it's just best for my schedule and mental health. I book the days I want, and get paid weekly. It's all different, from high end restaurants, to basic bistro cafes and VIP football (soccer) stadiums service. I, personally hate unjustified moral demeaning gestures or behaviour, especially when it's obviously not my fault, I'm sure all people feel the same, but I tend to take it personally when it's repeated. But in this industry, I've learned to let it go and ignore it off on the side as just pure pressure and wasn't heartfelt. You have to learn to suck it up hard and move on in an instant, do not what so ever responde or argue, it will be an instant firing on the spot. I know it's crazy, but this is the rhythm and flow of this system. If you can't take that heat, don't walk through that door. Be friendly, and approach your peers during down time, let them know you respect the art and dedication it takes, give simple ideas that are actual worth it. Your head chef or executive chef will appreciate that. Turn up to work 30 mins early, spend 15 mins winding down outside then go in, change and be ready on time, that's what I do at least. Have your kit ready, clean and organised, clothes washed, it takes literally 30 mins max to go on lowest settings in the washing machine. Also my advice personally, buy black chef wear, I know it's typical to be called sloppy or lazy for it, but fuck that, if you're cutting something that will stain you chef whites, good luck removing that. Try working with 200 beetroots with all their juices in the pack and avoiding a drop finding its way to your jacket. Anyway, in regards to all that, organise your sleep pattern, don't go home after a long shift and get strung along into the mid to late moments of the night, your body will not cooperate with you when you need to wake up, and if you manage to get there, you will feel like death. It's okay to have fun, no one says otherwise unless they're sadistic, but remember, this is a responsibility. Mostly in the kitchen, if you call in 1 hour before work saying you're sick, you might be told it's fine, but you're fucking up everyone else in your section. Just how like you don't want it to happen to you, don't do it to others. Sorry for my long essay, but back to the agency work. Treat it well. It's a livelihood. If you do well, they will call you back. I've have production kitchens asking for me for 3 months in advance, why? Because I respect the place and myself. Find a good reliable agency, don't use indeed flex, it's a free for all. Also with indeed flex, communication is a mess, one company might not receive details and just ruin your whole profile, I've had that happen to me. Go for a local or central agency, get to know your corresponding agent, built trust with them and be friendly. When you go to the company youre assigned to, think of it like a badge, to uphold the respect of the agency you're representing. Don't be one of those douchebags who think they have better things to do. Show attention and be focused. I promise you, from personal experience, you will make a lot of money and end up recieving more job offers than you can handle, even the companies you go to will try to recruit you. Again, sorry for my long thesis 😅 I hope it helps in some way. Oh and one more thing I learned the hard way. Don't be intimidated by the companies you're sent to, they look fancy online, because obviously, who doesn't want to, but in reality they are quite straightforward and not as intimidating as you perceive them to be 😊

[@jhcemc]

You are very well spoken and seem like a smart guy.... I've never worked in a kitchen but can appreciate the hard work and concentration and cool headedness it requires ... You seem way to inteligente to be stuck in a kitchen somewhere. Good luck with your decisions you make for your future. 👍

[@JamesNight-te4yg]

10 13 14hour days what and where are you working that easily 40 hours in 4 days anything over is overtime I’ve been managing and cooking for over 30 years I love it

[@Chrisfeb68]

I waited tables when I was in college and based on what I saw, the restaurant industry is not something you want to do long-term. It's a young persons type of work. You have to bear that in mind especially when you get older and it may not be practical to work in the industry anymore. At that point you have to decide what you want to do with your life from say age 40 until you retire and that may not be easy.

[@ohsillybeans]

I've never heard of being paid by day rate, it sounds like being on salary. That sucks man, I work in kitchen in Ontario and we get paid by the hour. In Toronto per say kitchen jobs you get paid more usually starting at $14/hr depending on experience plus tips. I know what it's like to work a 14-16hr on UFC fight nights, you don't get much of a break unless you're a smoker unfortunately, you eat bits of food here and there off line. Being a cook is a tough job but you learn so many things and for some it keeps their mind busy. Kitchens don't judge you and you're pretty much guaranteed a job once you have experience but it's not for everyone.

[@Chinydwarfinat3r]

Calling in sick is just an excuse to avoid the work. Last night, there is this indian guy who is younger than me, my coworker, Rick and myself are both working hard while he is goofing off not washing the trays, I find him not really productive, and not even been productive. He came to me asking me if the floor is mopped, I swept and there's still rubbish under neath desk, especially ones you can move and unlock those wheel lock. Its just pure laziness of not working just getting the hourly rate that he may be getting.

[@michaelbates2575]

Forgot to say that a lot of chefs have big egos and think their shite don't stink, I have worked with them in 40 years as a chef (Iam not one of them), now medically retired, back and body stuffed all those years standing on hard floors, lots of alcohol/ smoke and pot, it's a good /bad life as chef loved and hated every moment. I have cooked for many rich /famous people from the Royal family/ politicians and rockstars and everyday people, the best feeling is when someone says that meal was fantastic great work.

[@johnhavlis9721]

The kitchen world is like no other. Its a culture and if you cant fit in you will be pushed out as fast as you walked in. It can be rewarding and the comradery is second to none. Our fellow chefs are truly a second family. After 30 some years in high level kitchens it was lots of sacrifice. Most of the young bucks don't have it in them today. Long hours, low pay, working weekends and holidays, missing my kids school functions, hot, sweat, blood, getting screamed at, you name it. Now at the end of my career my body has taken a huge toll. Yet, I loved it, it gets in your blood. I couldn't think of doing anything else.

[@IanJenn356094]

I worked on the line, grill, prep, cashier, porter, then kitchen manager then service manager. It wasn't uncommon for me to work until 3 or 4 am. It's a young man's game, but it'll eat your soul regardless of age.

[@grmm6845]

Ive beem considering getting into the restraunt field, and as bad as it sounds, i do think it may be what i need. I'm a very laid back, care free guy. I lack disipline, and it sounds like working in a kitchen will offer that disipline. Luckily i dont care much for money, so im cool with low pay, just as long as the hours are steady, and it soumds like they are lol. Thanks for this video man!

[@narhwallord6985]

I'd say for anyone just getting into a kitchen, the best advice I can give for your first month, keep quiet, watch, listen, absorb. Figure out who you should be taking advice from, who you shouldn't. If you're slow at something, or feel you can do better at something, ask the guy you know is good. Paul is my go to. He might not do everything the best. But he always is able to explain WHY he does what he does, and that's 10000x more valuable than just being told to do something. There's gonna be assholes, that get pissed off about the little things, those people CARE. They care about you, they care about the job. They just care. You might never be on their good side, but you can still learn so much from them. If they see you're trying. They will throw you a bone or two.

[@bengarofalo5645]

You just described the construction industry.

[@vunessuh]

Joe brought me to your channel and now I've been watching all your videos haha. Im not even a culinary student, I'm a 3rd year undergrad studying communication but this stuff is so interesting to me! Honestly I've realized that many industries have a similar environment of ruthlessness and having to work up a ladder if you want a "decent" wage. It's so similar to the arts. music majors, film majors, theater majors, heck even comm majors like me, we really gotta prove ourselves on the field. And sometimes that hardwork doesnt even translate to people being where they want and getting the treatment they deserve 😪

[@charlesmaguire8836]

Ryan. I tip my hat to you. You have presented a very articulate and thought provoking video. Your talk presents a snapshot of reality; what being a chef is all about. It is a tough profession with constant learning. Your level of how good you want to be depends on how much are you gonna put into that effort after school. After you have the basics, then you must build on the basics learn, learn and grow with passion of cooking. Again very articulate well presented keep being yourself.

[@IAMASWIFTER12]

I had my first and last shift at my first ever restaurant and it was terrible. I busted my ass all shift and couldn't get a break. The owner didn't tell the only two employees working that I was coming in and expected them to train me. They didn't get paid for it and I just saw the vibe around the restaurant and everyone seemed miserable. I am very disappointed at how often this probably happens in this field.

[@NikkoKnight703]

Going through this now. I didn’t realize you didn’t get a break

[@kys7615]

Oh yeah dude this is “normal” in this industry, good to you for staying out of here

[@markbancroft7566]

Yo I am 42 and currently switching my career field to cooking. I've always worked in retail/wholesale often supplying restaurants but never working in them. I understand I am coming into the game very late, but I've always loved cooking and serving up plates of goodness. I have almost no professional experience in this industry and am honestly scared shitless because, I have not been in a situation where I do not know what I am doing in a very very long time. I will hopefully see head Chef and/or (long term) my own restaurant in the future. I am starting my first day this Wednesday and I gotta say; thanks for your video. Dude, it's been a long time since I've taken career advice from somebody and in this instance its especially awkward because I am old enough to be your father. But honestly, I really enjoyed the video and your nonbiased characterization of the business.

[@McRemmyBaby]

I red ur first couple words ! Lmaooooo don’t, don’t Fuvking do it …. Don’t

[@XuliusCaesar]

Be prepared to be disillusioned like you never have before. After 6 months, the "plates of goodness" turn into just another order to bang out

[@marynichols6535]

I’m really curious as to how this worked out for you.

[@hc1616]

all the cooks were high out of their mind all the time and drunk it was rare to see one chef that wasn't it was the family man.

[@kys7615]

Hi, I wonder how you are now? Still being a chef?

[@adamvanrooy3906]

35 years in this u nailed it on the head .that is for me in the industry.

[@TylerCompton-jj5xz]

I start at Red Robin on Monday! I’m a little nervous but I love cooking. The sense of accomplishment after each plate is just amazing. I’ve never worked in a restaurant but I’ve been cooking my whole life

[@connorpatterson5464]

How is it going?

[@S-K42]

Went 3 years to culinary school, then worked 10 years in the food Industry, some of these years in top rated fine dining restaurants - it´s fuckig hell if you want to have a family and spend time with friends that don´t work in the same profession. I started drinking a lot of alcohol EVERY day after my shift with my co-workers, started to not take care of myself anymore and even lost a lot of friends - 5 years ago i quitted my job as a diet-chef and started a whole new carrer - now i´m happier then ever before - have a family with two kids, still plenty of time for my friends, my hobbys and my family and still more money left at the end of the month then as a professional chef. I would never want to work a single day in the food industry anymore. You can only make good money out of this profession if you are starting your own restaurant. In some months i worked 260 hours+ and still earned only half to two-thirds of what i´m earning now in my 37hour/week office job - in average in Germany a sous-chef in a good restaurant, which workes 60-70 hours/week, makes no more then 1800-2000 Euros / Month after taxes.

[@FartBox_BeatBox]

I worked in kitchens on and off for 15 years. This is pretty spot on. I worked 12-10/6 days a week for years. Wrecked my life in a lot of ways but I definitely miss the camaraderie.

[@McRemmyBaby]

My one 20yr old friend moved up to fry cook from dish, they didn’t give him a penny raise as he begged weekly for it n burnt his arms to hell! For months!!!! And this was Rock Lititz Pa/ hotel rock Lititz, per diem kitchen…. $$$$$$$$$$$ bigtime $$$$$$$$$$$

[@JS_1983]

Working in a restaurant kitchen is like working on a pirateship.

[@Sickclanftw]

I've also said this

[@A_Thiefs_Comeuppance]

I’ve worked at 3 different restaurants which are all closed at this point. It really sucked. I can’t relate to 10+ hour shifts cause mine were 8 max. I was working with a ton of high school stoners when I was in my low 20’s. I live in Houston texas so 8 hours on your feet dealing with lazy co workers and bitchy customers in a hot kitchen when it was already 100+ outside just really made it miserable.

[@justinberg3616]

To this day, my position as a cook at Bojangles is one of the hardest jobs I've had. I was 22 (now 32). It was harder than pulling skin, and scoring tenders at a chicken plant which caused 2 of my finger nails to die and fall off (very painful). It was harder than cutting trees, harder than can hauling or machine operating for a cotton mill...and it paid less than any other job $7.25/hr. It taught me how to multitask like crazy, but just like every other company they tried saving money on labor so I had to cook several different thing while also being the dish washer. I had to learn how to fit like 30 pots and pans in scalding hot soapy water in a 3 compartment sink so the water would do most of the work. Coworkers couldn't even help with dishes during closing because it was so hot. My hand were used to it. I had grease burns all over my arms from having to go from making sandwiches, and taking food up to hand breading, and dropping chicken. I got used to getting popped by grease. Its so much shit with kitchen work

[@puffyluvv]

Omg I hope you’re doing okay

[@Aguantis]

I'm applying as a Commis and this comment and the thread are a great insight on the kitchen industry. I'm actually torn on applying non-kitchen staff especially for casino staff since they have greater pay but I also want to expose myself in the kitchen. It's the kitchen where I think I'll grow and because it's not boring. It's what little left of my passion after completing a draining degree plus COVID-19 limitations. But I'm also thinking about earning more money and just apply as Commis after. Life these days is about choosing between salary or passion.

[@ComradeDerds]

I feel that you, as someone who lives in Canada as opposed to I, who lives in the united states, he state of the restaurant industry is a tad different. I've been a cook/chef my entire adult life, going on 16 years from 18 years old. I've worked fast food to fine dining. I mainly enjoy being a prep-cook over line but I've been an KM and AKM over those years. I've worked 4hr shift to 17hr shifts and 70+ hrs a week. In the US almost none of the restaurants offer any sort of benefits outside of your hourly wage, either you're working long hours or just barely hitting 40 a week without sight of a raise on the horizon and depending on state you live in you could be making 7:50 to 20 dollars and hour as a line cook and I can count on one hand how often its over 12 even for someone with as much experience as I have. Mistreatment in the workplace, disrepair of equipment and lack of proper equipment and safety gear. If someone asked me if getting in this field is worth it I tell them no, and stay away cause no one appreciates you and your service. Good that you found something you enjoy, but I've been trying to change professions for years now but I keep getting pulled back in. Ruins your body, mind, and life.

[@Gummi25]

This is straight facts

[@lodwin001]

How come people are not getting pay overtime?? No breaks?? Where do you work??

[@chickenkaraage5458]

Ahem! It was only after leaving the kitchen after 12 years that I realized how brainwashed I had been into thinking that lifestyle is cool and that it's okay to make less than minimum wage working 18 hrs a day at times because I was "tough enough to make it". Such a shame because I miss being on the line SO much. I really hope that one day I'll figure out a way to cook AND have a life lol

[@derek1234680]

Working in restaurants is great way to get experience. I left this year to work for a farm to table catering company in Seattle area. By far best job I ever had. There is many different paths in the food industry.

[@Raybeari]

I got injured on dishwasher job and second day I came back my injury got worst

[@Raybeari]

And manager change my schedule full time I try to work faster also dishwasher machine kept breaking down

[@chrisk5651]

That’s crazy that one would get paid the same for an 8 hour day as a 13 hour day.

[@Varxiva]

You definitely know what you're talking about. I had a few years experience as a grill cook right out of high school at Chipotle and Express Japan. Good job for young people willing to work hard, and the demand is high. Now, over 5 years later and after working as a warehouse associate with 60+ hour weeks and now a convicted felon, hoping one of the local restaurants will give me a chance. I don't hate it, but it's definitely not my dream job. Gotta do what you gotta do though - I have a family.

[@czarmangis]

This industry welcomes you ... As long as you're not a lazy whining annoying idiot with a loud mouth. 👍

[@Varxiva]

@@czarmangis Definitely not 😂 I value hard work and the opportunity given to me. Now working as a cook at a local burger joint 😁

[@chefejames]

I couldn’t agree more. Everything you said is so spot on 👌. I had to make some hard decisions that may slow me down career wise but give me more longevity and a good mental balance. Thanks for lending your voice chef.

[@ephraimmutuc6962]

You are correct everything you say to right on point. Work hard and keep your head down.

[@g2tegsown]

I have been thinking about this for years. Your information was awesome! Exactly what I needed to hear :)

[@BelindaClosser]

Hey Ryan! I am currently a Prep Cook. I enjoy my job, because it is THERAPUTIC! Came across your channel. Enjoyed your words of wisdom! Thank You! Very on-point, informative, & educational! Belinda Closser - Prep Cook extraordinaire

[@Muffintree14]

I was a cook for 4 years, been out for a year and a half cause I needed to make more money, and I’m considering going back because I miss being on my feet/moving all day and it’s an industry that I know. But I needed a reminder on how stressful it is; It really toughened me up, but now that I’ve been out, idk if I’d have the patience to be treated like that again lol

[@aarsep6633]

Working in a restaurant is when my depression and anxiety started. I’m out of the industry now but those still stay with me and I think I’ll probably have to deal with it for the rest of my life

[@ahmedhandl7067]

YOU ARE TOTALY RIGHT...I experience all of these things during my period working in kitchens. There's no different everywhere is the same

[@YvesGeorgeSanchez]

I'm lucky to have worked at Earls. I only got to work 9 hours. I worked as a dishwasher at first and then I got a pay raise as a dishwasher and then got promoted as a cook.

[@matthewboothroyd6566]

You gotta work in a kitchen to gain experience then find a kitchen that you can move up in (a restaurant with an owner operator and line cooks is not the place) then master your craft, work in a nicer restaurant, become head chef, start your own restaurant, start many. It’s a career that takes 10+ years.

[@rogersonner6538]

Been working in the food industry for over 7yrs and going strong

[@leonbaker7123]

18 years in a busy restaurant kitchen...ohhh the horrors I've seen

[@KleinHeister]

If you wanna talk im here

[@reginagoodbody213]

Hope you get proper breaks from the horrors

[@McRemmyBaby]

Honestly my first couple years was insane, lol the worst thing I’ve done was str8 up lol…. Oh my god… lol just to make two Mexicans lol, lol i wiped deep in chode summer shorts underwear sweat, lol bare hand n wiped all over main dish plates n took them to the line lol

[@donnyt857]

Wow! Impressed with the frank discussion. Great vlog! 👍

[@sgtjohnson]

Here’s the 3 top rules when going to a restaurant 1) don’t fuck with the people who handle your food 2) don’t walk in with 20 mins or less before closing 3) don’t order your steaks well-done

[@johnhavlis9721]

Plain and simple, dont be a DICK DINER. True dat

[@cherry661]

Before covid, where I live they beg for customers or risk closing.

[@johnhavlis9721]

@@cherry661 whats that supposed to mean?

[@cherry661]

@@johnhavlis9721 for number 2. , sometimes they open past closing hoping to get sales.

[@joescott8877]

wow, how intellectually honest and full of useful info this was, thanks! ive been mostly in the front for the several restaurant jobs ive had, am about to start in back so should be interesting! will keep your thoughts/advice in mind for sure!

[@danb.777]

My work and not letting the team down was so ingrained in me that both times that I had Covid I showed up to work “no no chef I feel like crap but I can still work I’ll be fine”! Was no bullshit I was so used to you show up for work unless you are in the hospital or dead mentality. Also, you have to deal with a lot of egos in the kitchen especially in the nicest kitchens there will be backstabbing and skullduggery directed at you if you are an up and comer cook. You have to maintain your composure and integrity. Using the principles found in the book The Four Agreements really helps.

[@wimvan362]

Thx for your honesty Ryan🙏😊. You are so clear about your work in a restaurant. Hopefully everything is ok with you , you are one of a kind ☺️

[@vissok9466]

Some people get lucky working as a cook, me personally have very bad experience, more with communication no matter how sweet person I can be there will be people who don’t want to like you. But if you don’t try how do you know, maybe it will be your best experience

[@4021971]

I don't like to eat in restaurants because I know the owners/managers let people work when they are sick. This is just not right.

[@McRemmyBaby]

U have no idea what I’ve seen n did lol

[@4021971]

@@McRemmyBaby I can only imagine. No restaurants for me.

[@violetta5143]

watching this as im months away from graduating from culinary college. wished i did my research beforehand but i didn't so now i regret everything.

[@pyroAdapt]

Ive worked in kitchens for 10 years and the one thing that has always followed me to every job that i never seem to get better about is that i work too slow. I am ckean, i cook good and i do everything up to standard but i like to work at my own pace and i hate being rushed when cooking and whej i do i make more mistakes. I wish working in a restaurant was less focused on rushing everything but i guess theres not a whole lot of choice there. Time is money after all.

[@user-zk8tx5nj8p]

25 years as a chef and here's my advice for any young people thinking of this career. If you value your mental & physical health, milestones, family, friends & overall workplace harmony stay away from this career. There's a reason chefs have left the industry

[@deaddudemetal]

I've worked in about 3 or 4 restaurants. Honestly, the line cooks have the worst jobs in the industry. Shit pay for shit work. Unless, you're really passionate or desperate. I'd say avoid it like a sickness

[@mikeycowell142]

I am a KP, always have been, but you can have a laugh as long as you work hard. The way i see it, if you cant have a laugh, its going to suck. But i do agree with what you said to most of it

[@DubstepMakesMeOHHHH]

Wish I came across this video before stepping foot in the industry.

[@youngmeesha582]

How is it?

[@michealmercendetti9319]

Decided to go back to the industry, parents own a diner and I’m interested in taking it over so I wanted to brush back up on my cooking skills. My boss knows about it, it’s far enough away where there’s no competition and I told him I’d give him at least 2 years. I’ve been getting my hours cut so new cooks can “get a chance”, no call back or text from anyone responsible for my employment with serious questions about my employment. Hours promised that were later taken away, empty promises in general. In the mean time here I am giving 100%, the head cook telling me the owner is making a mistake, begging for more hours, and most of all, knowing my shifts can’t be taken away from me the night before but not doing anything about it so I don’t make waves