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Thread: kitchen pranks

  1. #31
    Senior Member Mrmnms's Avatar
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    We had a co owner/manager that insisted on oversampling every special we made. Huge scoops of everything off the line. He had developed a bad cocaine problem and would really get in the way. One busy night , I announced " the avocado sauce is ready for the shrimp and lobster special" holding out a large serving spoon of wasabi . He came running, grabbed it out of my hand. I thought his eyes were gonna pop out before he ran away. We didn't see him for days.

  2. #32
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    That is a good one that's for sure...the best thing to do to someone in my opinion is turning something off on them and theyre like *** why is it not cooking when its not busy obviously I Would be heated though thats for sure nothing like a porkchop not cooking in the oven

  3. #33
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    I really dislike these kinds of pranks. There's always that one guy that just doesn't know when enough is enough.

  4. #34
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    I agree with you there is a time for everything...You get someone good once that should be it in my opinion

  5. #35
    Am I the only one? Love pranks, have worked in kitchens, English is my first language and I read this with some interest, but couldn't understand several of the descriptions though I imagine they were great.

    Anything which gets the servers is tops in my book - they deserve it all - sabotaged eats being the classic.

  6. #36
    hot sauce in a servers drink
    blue cheese cheesecake--when i was a pastry chef did this to see who was eating my cheesecake. told the kitchen staff not to touch it server said my cheesecake was bad

  7. #37
    Long story short, if you garnish just about ANYTHING the right way, servers will attempt to eat anything.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  8. #38
    Senior Member ThEoRy's Avatar
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    I think we molded butter or crisco one time and made it look like a cake.. Yup. People ate it.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  9. #39
    Senior Member labor of love's Avatar
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    i had one job where servers would snack off of plates in the window when no one was looking. so after i cleaned ribeyes and other stuff, i would slice the cap( pure fat) batter and fry them. out of the fryer they looked exactly like chicken strips. i would put them in window and wait. eventually the staff would assume they were extra chicken strips and chow down. good times!

  10. #40
    Quote Originally Posted by labor of love View Post
    i had one job where servers would snack off of plates in the window when no one was looking. so after i cleaned ribeyes and other stuff, i would slice the cap( pure fat) batter and fry them. out of the fryer they looked exactly like chicken strips. i would put them in window and wait. eventually the staff would assume they were extra chicken strips and chow down. good times!
    That sounds good. I love beef fat, especially that from a ribeye.
    "God sends meat and the devil sends cooks." - Thomas Deloney

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