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Tasks you hate doing - Page 2

post #31 of 94
Thread Starter 
good one rivit....i hate peeling off those darn stickers too...
post #32 of 94

pet peev

I hate having to usher the inpectors around during the busiest part of my working day when i could be doing something else like ummmm COOKING.

Also dislike prepping african pumpkin...you need like the biggest , meanest, baddest cleaver to get through the skin...

Ill also second the skewers thing, nothing hurts more than bamboo pricks every two minutes or so...its a perfect torture method.

Steam burns suck to....your hand pulsates for like 3 hours after it and if you try wash your hands in water that is 1 degree higher than you body temp...you cry like a baby...ive been steam burnt twice...never again i hope.
post #33 of 94
So I have a few odd tasks I used to have to do that I hated:

-Fluting mushrooms: I had a chef that just thought they were the coolest thing, guess he was about 100 yrs behind. I was the only one in the kitchen that could do it, so I became the expert. I'll NEVER do it again.

-Breaking buerre blans and sving the butter: Chef said that's what you have to do when you use plugra and have 20 DIFFERENT BUERRE BLANCS on the menu plus usually one for the special. I have an idea chef "Change the F-in menu!"

-Cleaning new equipment in an open kitchen- can't even use nylon scrubbies, just rags and elbow grease. I guess it pays off, the place is 8 years old now and I went in for dinner, same equipment looks BRAND NEW

-Grinding freshly toasted peppercorns- Like 20 pounds at a time, didn't have time to let them cool down first, so grinding pepper while it's still hot. I had abs of steel from the sneazing

-Cleaning grease traps: Miami....middle of sumer 105 plus 100% humidity. outside, reaching in the underground grease trap (through all of the flies) to scoop gooey goodness from the drain water grease trap YUMMY!

-Putting together walk-in coolers, if you haven't done it, don't bother!

-one last one: I worked in a restaurant about 5 yrs ago that burned down in the middle of the night. The new compressor on the walk-in set the fire. The only thing that burned totallyt was the walk in(just the roof part mostly) The rest of the restaurant was totally smoke damaged. Anyway, the fire marshall wanted to investigate so we couldn't move anything from inside or around the walkin for 2 weeks. We watched on a daily basis the mold, maggots and smell getting riper and riper for us. Then after 2 weeks we were allowed to clean. Every single one of us spent all day cleaning and throwing up, and covered in maggots. Did I mention middle of summer in mississippi heat? haha

-
" Never fry bacon naked!"

-Powers
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" Never fry bacon naked!"

-Powers
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post #34 of 94
That and having to triple-time it to catch up after the previous shift was a no-show or just a lazy bum. Which is likely what I'll have to do this evening. Just like yesterday.
post #35 of 94
yup, the grease traps under the sink, doesn't matter where you're located. can't think of anything that makes me want to gag more. i'm so glad i don't work in kitchens any more. ;)
kathee
post #36 of 94
Not that I had to do it often I always hated letting people go. :(
Thanks,

Nicko 
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All About Braising: The Art of Uncomplicated Cooking
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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post #37 of 94
Good one. Inventory is tops on my list of things that have to be done regularly, but overall it's firing people.
Anulos qui animum ostendunt omnes gestemus!
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Anulos qui animum ostendunt omnes gestemus!
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post #38 of 94
Not too many jobs that I absolutely hate...though I'm still at a point where constant improvement is necessary.

Besides all the nasty cleaning stuff (like grease traps, etc), I HATE picking thyme. I think that if I had a ****, it would be me and an endless pile of thyme that needed to be picked. Ugh. ANd I love thyme, just not picking it like that.

Does make my fingers smell nice though :)
post #39 of 94
Grease traps?? I never had to clean a grease trap. And I will never clean one. Same thing for hoods.

I am a cook, I work with fresh food, I dont want to start to contaminate the food I make. Sorry Boss:D :talk: :lol:
post #40 of 94
Have to agree on the grease trap...have never done it..will never do it...
post #41 of 94
In my opinion, grease traps are best left to the professionals to do.
post #42 of 94
sometimes you just have to do what you have to do. never liked pearl diving either, but if i needed plates or pans or whatever i would always jump in to help out. bottom line was getting the food out in a timely manner.:smiles:
kathee
post #43 of 94
I hate cleaning the flat top after a long day of orders.
post #44 of 94
I was a donut fryer long enough that cleaning fryers doesn't bug me one bit.

What really just kinda gets to me is getting a container from the dish pit and having to peel old labels/day-dots off of it. Just one of those pet peeves I guess....
Erik

"Health nuts are going to feel stupid one day, lying in the hospital dying of nothing"
-Redd Foxx
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Erik

"Health nuts are going to feel stupid one day, lying in the hospital dying of nothing"
-Redd Foxx
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post #45 of 94
I don't have a problem doing dishes... but leaving at 1 am sobbing wet when it is -0 outside is not the ideal way to end my shift.
post #46 of 94
eric,
the soggy, half stuck-on labels I have to peel off, bug the sh#t out of me too!

The flat-top is easy, but why can't anyone invent a good frey tool?
post #47 of 94
I hate doing inventory i print off 23 pages from optimum control and if you have this program it is a pile of stuff to count. I also don't like having to clean the grease trap when it overflows.
post #48 of 94
The only thing I really hate is cleaning soft-shell crabs...they're still alive and squishy -- makes my skin crawl. The rest of it ... well I might gripe about doing it, but can handle it ok.
post #49 of 94

What's The Problem?

Reading this thread there seems to be a large number of you who listed peeling shrimp. I'm curious as to why that's troublesome for so many of you.

When it comes to prepping seafood, I would list oysters far above shrimp, and skid at the very top of the hate-to-clean list.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #50 of 94
Peeling & deveining shrimp gets repititive, dangerous (watch those tails), and nasty (ever silently screech to yourself when you discover a shrimp with a densely packed tube) all too fast.

For our restaurant, we only serve oysters on special occasions (New Years, etc.), so I can take 3-4x a year, while shrimp is a year-long deal.
post #51 of 94
Ditto on that! ;)

Answering the phone! On Saturday's 4 hours of my morningjust to do this because the FOH mgr didn't schedule a host/hostess to take reso's and about 10 minutes after arriving at the property in the morning the phone rings and it's either a vendor saying he was out of whatever I special ordered for that days party 3 weeks before or one of any number of folks that couldn't remember to get out of bed to come to work.:lol:
post #52 of 94
The ONLY task I truly hate is, chasing money.
Whether it be chasing customers/contracts that owe monies.
Younger years, chasing some overtime, back pay, etc.. Actually, having to ask for something that is blatently owed to me or my business.
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #53 of 94
I worked with a chef who just loved his skate wing. Parties of 240 with skate wing as a main. I hate the sight of it now. Talk about dozens of tiny little cuts.
Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.

www.azurerestaurant.ca
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Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.

www.azurerestaurant.ca
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post #54 of 94
Panini, it is better to chase after people for money than to be chased!!:lol:
post #55 of 94
It's not that the actual task is bad...but when you're doing 300 shimp almost every day...it becomes tedious and boring.
post #56 of 94
Agreed, I tend to not count the actual shrimp, but I just go by bricks. Especially if its 26/30 or smaller. 2 bricks or more qualifies as repetitive for me.
post #57 of 94
hah, i love supremeing oranges. its so satisfying to get a good, clean segment out. i've only started cooking professionally though, so my opinions will change quickly, i'm sure.
post #58 of 94

oh yeah...

I hate peeling shallots, pearl onions, (pain in the a**) and sweet potatoes! (turns you orange EVERYWHERE when you have to do cases of them:lips: )
post #59 of 94
Most the time we get those peeled shallots with a slit already in the skin so it's easy to just take the peel off. It's awesome.
post #60 of 94
Pearl onions are the easiest. You're just not doing them right.

Here's one you may or may not like. Doing the whole catering tasting and presentation menu once a month for people who have booked functions. One presentation plate, one buffet style.
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