[Psycho Chef]

"And dont forget to empty the hot water from the coffee machine" even though it's attached to the plumbing...that's a great waiter prank, watching them fill a 5 gal bucket over and over. Or then there's the live lobster prank shown here...If you're nice then leave the rubber band on the free claw. As you see here we are not so nice. Careful though, this prank is known to inspire great fear in certain individuals. Better done on cooks and not the Maitre'D like shown here...and I wondered why I got fired.

[Chef Spencer]

Deep fried tongs are my stand by for co workers that are especially troublesome, only used if working in an 'anything goes' type kitchen. Wouldn't pull that move in a corporate joint.

Coil some salmon skin up like a snake and leave it where the prissy waitress will stumble upon it while doing pre-service set up.

[chrose]

Originally Posted by Just Jim

....someone would tell the new guy to ask me how my father danced, said I was very proud of him.
They come up and say "how does your father dance?'
I'd get the red face going and scream "That's f'd up, you know my dad doesn't have any legs!" and move towards them. (I'm 6'2", 300 lbs).
I had one dishwasher backpedaling off of the line as fast as he could, and I'm trying not to bust out laughing.

That may be one of the funniest things I've ever heard!!!!!!!!!!!!!!!!

[CookingAngry]

go get the bacon stretcher/dough patch/left handed parsley curler from our sister restaurant across the street.

Go drain the fountains.

Go wind the fans.

[foodpump]

Originally Posted by Chef Spencer

Coil some salmon skin up like a snake and leave it where the prissy waitress will stumble upon it while doing pre-service set up.

Why that's, that's...pure genius....

Have you ever took a hunk of baker's margerine, shaped it like a cutlet breaded it, and gave it a noobie telling him:" If you can pan fry this golden brown on both sides without any dark spots, then you're truly a Chef"?

[GhettoRacingKid]

Originally Posted by mycroftt

I had a buddy who worked as a bartender at a restaurant a couple miles from a dive bar where we all hung out. One night a bunch of us were drinking at the dive bar and had some girl call the bar at the restaurant where our buddy was working. Our buddy answered and she ordered a couple of dozen clams on the half shell. He asked her if she was coming to pick them up and she said "No, I want them delivered to the dive bar" and hung up. We all got a good laugh at the prank order until about 20 minutes later he shows up at the dive with 2 dozen clams, lemon, cocktail sauce, napkins, the whole nine yards, and asks deadpan "Who ordered the clams?" Outpranked!

ahaha that one made me laugh.


im not much of a prankster but i like to make horrible off color horrible jokes.

the sous chef was in teh walk in with me and this other guy looking for what to do for tongihts special and i looked and the guy and was like lick the tip (of your finger) stick it in (he was bent over) and then wiggle and tickle the prostate.

thsi was all lightly whispers and mostly miming i guess you can say. the sous chef kinda heard stick it in from the other guy and got up and turned around.. we all had a good laugh...

[Just Jim]

We used to take the discarded espresso pucks and put them on a plate with chocolate syrup and whipped cream, leave them in the window for the waitstaff.

[adamm]

At my first job to only pranks we played were vinegar/salt peoples drinks, nothing real serous. On externship all the staff got on the externs at the property people were sent around the property(4 different restaurants) for strawberry deseeders, pine nut splitters, smoke shifteres, table streachers. And of course there was the empty the hot water that was hooked to the plumbing. At my job now not too much pranks in the kitchen, most of the jokes are towards the FOH staff.

[Salliem]

Long time ago at the first fine dining restaurant I worked for, I made all the desserts..chocolate mousse being one of them...never failed everytime I made it, I would find finger marks in it...so one day with another cook's help I made two batches, the smaller being made with Worcestershire sauce ( for the coloring)..and the next day the culprit was revealed by asking, "what the *#@* did you do to the chocolate mousse?
Never happened again.

[Juliet]

When I worked service for a catering company we would sometimes bring in whole trays already done up and wrapped direct from the kitchen crew.

At one party, I was unwraping a mediterranean platter to set on the buffet and realized that my friend in the kitchen had sculpted a VERY detailed rendition of *ahem* male and female anatomy.

It was actually very good and creative. Without going into too many details, let's just say it was a unique way to showcase hummous, roasted red peppers, parsley, tabouli and cucumbers.

.......but, alas - I had to run back to the staging area and redo the platter to fit our "G-Rated" guests.

[thetincook]

A favored waiter at the last place I worked bought a fancy new cell phone. He was so proud it's many many features, but since he had just bought it that day he had yet to master them.

One of the kitchen staff got ahold of the phone and changed it's ringtone to a set of very loud and very enthusiastic "O sounds". He then passed the poor waiter's number around to the staff.

We waited untill it started getting busy to start calling him.

[Pete]

There are way too many to remember....but here is a list of some of our most outlandish/diabolical (I never said I was proud of these moments....but then again )

Sprinkling cayenne on the backs of each other's necks while we were bent over working (in about 20 minutes it works its way under your skin and really starts to burn)

Rimming someone's cup with habanero.

Replacing someone's coke with balsamic vinegar (a surefire way to make someone puke during service!!)

Heating a black steel pan, tossing in a handful of ground white pepper, placing a plate cover over it and tossing it under someone's station. As the pepper smoke slowly leaks out they start coughing, eyes start watering, etc.

Don't ever forget your knives at the end of the night or you might find them at the bottom of a very large cambro, frozen solid.

Filling someone's back pocket with salt slowly, over the course of service.

Once we even cleaned out an upright cooler, put a cook in it and when the other cook, who worked the station, opened the door the cook jumped out and scared the crap out of the guy.

Oh, the fun old days!!!!!!!

[godfather_chef]

wow, it's been a while since i posted.....

our sous chef has a green plastic cup that he favors, and our dish soap is.....you guessed it, green.

"hey, can you go look for some more panko in the basement?"

"yes, these are called blue-fin shrimp, that's why the fin is blue" - to a FOH guy, and he truly believed it.

soy in the coffee, as long as their nose is a little stopped up.

the good ole salt in the drink, any drink.

flour on hand + black jacket.........

sharpie and our sous's favorite cup.... ("will perform favors for $5" and the like)

one of the guys had one of those paper toques to wear for a while as a joke, that is until someone drew male "parts" on the very top.

"hey, you dropped you pocket"

tongs in the oven

or the deep fryer

"how did my knife get stuck in the ceiling?" - that was a good one, he was like 5'4"
(don't worry, we made sure it wouldn't come out....super glue works wonders, and it really was a piece of crap knife)

[OregonYeti]

I did a prank on a guy before, but I forgot what it was. His comeback was squirting water on my pants in the crotch area. By the time I realized it, he had really soaked me.

[Dirk Skene]

Originally Posted by Chef Spencer

Deep fried tongs are my stand by for co workers that are especially troublesome,........

Yeah guys, he's actually warned me about this one. I try to keep it in mind, but in the heat of service I might forget . I think I'll just train myself to where if he asks for tongs that aren't on the clothes line I'll use another pair to grab 'em.