“Kitchen Confidential”: Restaurant Workers Reveal Industry Secrets In 30 Posts (New Pics)

Operating arestauranttruly takes a lot of elbow grease. Every industry employee has to be fast, clean, efficient, able to multitask and communicate well for it to function smoothly. All while trying to be the best of their craft, making top-notch food, and meeting customers' expectations and demands. So there’s really no surprise that workers sometimes try to do everything just to get through the day, even if it means cutting corners or committingunethical practices.However, all of this is happening behind the scenes, where such industry secrets are kept tightly shut. But mysteries exist so they can be revealed, and the online community “Kitchen Confidential” takes pride in doing exactly that. From poorer-than-poor conditions to ridiculous rules to dealing with weird customer requests, scroll down to find restaurant workers getting real and spilling secrets about the industry.This post may includeaffiliate links.

This post may includeaffiliate links.

Local Restaurant Posted Online Today…

Give us cooks a break to sit and eat a meal like a human.

Can We Stop Glamorizing This

Reviews/Owner Responses Like This Make Me Unbelievably Happy On The Inside

Therestaurantand food service industry is expected to continue to grow in2024. Experts predict that it’s going to reach a profit of $1 trillion for the first time and create 200,000 job positions, pushing the total number of industry workers to almost 16 million people.However, such impressive growth comes with a price, unfortunately, mostly for employees. And the high turnover in the food industry proves this. Data shows a staggering rise in this rate of around75%- a number that has been growing since the pandemic. This percentage is more than one and a half times higher compared to other sectors.

However, such impressive growth comes with a price, unfortunately, mostly for employees. And the high turnover in the food industry proves this. Data shows a staggering rise in this rate of around75%- a number that has been growing since the pandemic. This percentage is more than one and a half times higher compared to other sectors.

I’m Still In Shock

Dishie Asked For A Handburger. I Had To Make It

Prep Guy Left A Spoon In The Fish Batter. Figured He Was Saving It To Eat Later So We Plated It For Him

Because of such high turnover,restaurantowners said that recruiting and retaining employees were among their top business challenges in 2023.Chances are, you’re now wondering why so many workers are leaving positions in this sector. Well, ironically, one of the main reasons is that businesses are short-staffed.A 2022 survey has found that 90% of food service employees have worked overtime, double shifts, or extra ones. Of those, 75% said they had to do so because of a lack of staff.

Because of such high turnover,restaurantowners said that recruiting and retaining employees were among their top business challenges in 2023.

Chances are, you’re now wondering why so many workers are leaving positions in this sector. Well, ironically, one of the main reasons is that businesses are short-staffed.

A 2022 survey has found that 90% of food service employees have worked overtime, double shifts, or extra ones. Of those, 75% said they had to do so because of a lack of staff.

Flipping Burgers

Thought You Guys Would Enjoy This

Just Told Doordash To Get F**ked. Feelsgoodman

Bruce Tracey, a professor of HR management at Cornell,commentedon workers' dissatisfaction with the industry, saying, “Hospitality jobs, especially front-line, are notoriously known for low-wage, low-skill kinds of work — it’s associated with working conditions that are not necessarily conducive to adequate life-work balance.”

My Prep Cooks Got Tired Of Slicing Onions

Yep

Stole This Off Facebook, Sounds Like They’ve Had A Few Chats About This Lol

May This Person Find Their Special Pickle

I Was Fired For Reporting Unsafe Practices. Shrimp And Chicken Were Left Out At An Ambient Temperature Of 81° F For Over 14 Hours

About To Work The Grill In 100°f+ Weather With No A/C. It Was Nice Knowing Y’all

Unpredictable hours also add to the fact that people are leaving. A 2021 report found that 64% of workers received their schedule with less than two weeks' notice, more than a third had one week of heads-up, and a quarter said they had only 72 hours’ notice.

Music Not Allowed In The Kitchen

Worst Day In Sauce History

I Wonder What The Meeting Is About

Additional challenges for restaurant industry workers include poor communication, physically demanding tasks, and difficult customers.

There’s A Story Behind This Sign That I Need To Know

Am I In The Wrong Here? I Called Off Yesterday After Talking With A Nurse, My Manager Told Me To Come In Today, This Is The Third Time Theyve Asked Me To Come In While Sick, Once When I Had Covid

Girlfriend’s Little Brother Just Worked His First Thanksgiving Double. This Was The Staff Meal

What can be done to improve the situation for staff is to increase technology in the workplace, which can take orders and payments and even bring food to customers. This way, the demanding workload is not as challenging for real human beings.

Line Cook Quit

I’m Not Even Mad. That’s Hilarious

Fired After Working A Double On Christmas

John Quinn, one of the heads of Bank of America alsorecommendsoffering workers additional employee benefits. “Even if those benefits introduce some incremental day-to-day operating expenses, the reduction in employee churn rates can give owners a very compelling and financially beneficial reason to invest in benefits for their employees,” he says.

The Way The New Guy Labeled This Box

Soup Du Jour! (Dishie Refuses To Change The Water And Just Says He’s Been Washing Dishes For 40 Years)

A Tally Of Pet Names My Just Turned 18 Waitress Got Called In An Hour

Extra suggestions that restaurant owners may want to consider include a lifestyle spending account, tuition reimbursement, or health savings account. “Another valued benefit is a dependent care flexible spending account to allow workers to pay, using pre-tax dollars, for daycare, preschool summer camp, before- or after-school programs, or adult care,” adds Quinn.

How Does Everyone Dry Their Mops

They Don’t Want Me To Scrape Or Clean It

He Should Probably Start Preparing His Own Food

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Trying to foster a healthy workplace culture is very important too. Establishing restaurant values, and communicating standards and expectations allows everyone to be on the same page and achieve shared goals. Allowing people to make mistakes and kindly approaching them is also crucial, as it boosts morale. Meanwhile, training to detect burnout, showing appreciation, and giving feedback helps to develop sustainable careers in which people aren’t overworked and unhappy.

Work Smarter, Not Harder