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Kitchen Pranks!? - Page 4

post #91 of 114
So way back in the early '80s I was working at a mom-n-pop SteakHouse.  Very high end product prepared simply with a huge salad bar and decent selection of sides.  Average main was 25$ plus and was of the meat-starch-veggie on a plate type of service.   Dead simple to cook and a limited number of menu items... don't mess up the protein and everything will go well, was the owner/chef's mantra.
 
Things were setup for basically one lead cook / chef and one helper to run the entire show.  Being the youngest  I frequently was the helper for the owner/chef.  He was an odd kind of character... older super experienced immigrant from Portugal.  He drank like a fish but never got drunk until the cash from the till was in the bank (every night) and he had both a temper and fatherly patience.   ie. you'd get cussed up one side and down for a mistake but then he'd stop everything and spend 15 minutes showing you how to properly do whatever you made the mistake on.   Kind of a Fire and Ice situation.
 
So one slow night he says to me earlier than usual "Mika imma going to take da cash to da bank!  You be OK?   Is quiet donnna fuck up any orders while imma gone! Ha Ha Ha.. Imma be right back."
 
In and of itself this was normal but he usually left with the deposit at around 11pm right about closing.   This was about 7pm so I was a bit curious.  Figured he probably wanted to hit the liquor store before it closed... what ever.
 
Anyway about an hour goes by and he's usually only gone 20 minutes max.   I do a half dozen covers and all is going well.  Starting to feel cocky and wondering where the boss was.   Servers are all happy not much happening but the regulars, prep is complete life is good.
 
Then it happened... I started to think what would I do if I got slammed?  Maybe a late tour bus lets out at the hotel across the way or some high roller comes into town.   
 
Then I get an idea... no idea where it came from or why.
 
I go out to the servers station and hit the keys to print the days meals, not in summary but in detail by table.  The machine starts spitting out tickets, all the tickets from the entire day.  I take them and start calmly cutting them into tables.  I place most of the tickets on the wire, some on the prep surface under the pass sticking out from plates.  Put a few baked potatoes on a couple of plates.  Drop a few tickets on the floor.
 
Then I waited...
 
I hear the back door open, and I yell towards it.... "it's coming dammit - hold your horses, I'm all alone!" 
 
The footsteps of the boss speed up and come closer and I yell "take it now - the rest is coming" and throw a towel towards the entrance to the line.
 
The boss steps over the towel and surveys the scene... all I hear is "What tha... What the... What the... Mika??"
 
I spin around and half cry half scream... " where the hell have you been?  I'm swamped and table 12 wants to be comp'd but I can't do that.   The guys at table 8 are saying that the T-Bones are not 20oz and some lady wants to see the Chef!"  
 
I watch as he quickly scans the tickets and see the dollar bills blinking on his internal calculator... it was probably about 5 or 6 grand worth of "sales".
 
He turns to me again and stammers "Mika... what is ... what the ... what the ... Oh Shit!"
 
I start walking off the line... yell something like "how could you do this to me!"
 
I turn the corner and then stop...   I know he's now working on the tickets and trying to figure out how to get out of this mess.  As there is nothing on the charbroiler.
 
I come back in and shout " Gotcha!" a bunch of laughs and pointing...  he blinks at first... then it sinks in.
 
I think I got cursed and sworn up and down in every language he knew.
He threw a towel at me then all the tickets... swore some more and threw a few potatoes at me.   
He said I'd just sent him to his grave a year early.
 
Finally he started to laugh... got a drink... gave me a drink.
 
And said....
 
"Mika I shoulda nevah show you how da use dat machine!!"
 
 
TRUE STORY... god I wish I had kept in contact with that man.

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #92 of 114

Not a kitchen prank but I'm cracking myself up and have to share this.  This is kindof the right place for it!

 

There's a thread "Gluten Free Diets", and about 15 minutes ago somebody just posted a list of like 80 or ingredients to watch out for that could contain gluten.  Anyways, it was kindof extensive.

 

My post underneath reads, "I make seitan from scratch for some of my Vegan clients.  Can I make it gluten free, too?"

 

Can you get more gluten-centric than seitan??

Just having fun...

post #93 of 114

We used to have a dishwasher that liked to wander.  On a particularly busy day the head steward tied the ladies apron string to butcher twine and then to the post of the pan shelf behind her.  Needless to say we all got a good laugh.  She didn't admit she was stuck for hours since she wasn't suppossed to need to leave the area.

 

The roots of living butter lettuce often resemble rat tails, a well place one gets lots of people worked up.

 

My personal favorite is to put big sheets of bubble wrap under the mats on the expo station.  Scares the crap out of everyone that walks on it, some of them over and over again,

 

I work in the back corner of the kitchen in a well insulated room, the line cooks favorite thing to do is sneak up on me while I have the mixer running.  I finally put an end to it by "accidently"  managing to get whatever I was working on all over them.

 

Slip a raw egg in someone's chest pocket while they are bent over the cooler drawers and when they stand up tell them there is a spider crawling on their pocket, everytime they smack at it.

post #94 of 114
I think the worst one I have ever experienced was the chest stamp of liquid smoke, that stuff doesn't go away and it's directly under your nose, I think I dry heaved for at least 2 hours. I've also witnessed the wasabi ball in someone's straw so they could see it, the deep fried rag with marinara and cheese on a bun, ferret bitters on a biscuit. Some gnarly stuff.
post #95 of 114

I pulled the old mayonaise creme brulee on the pastry chef, the only reason he didnt notice is because he hates creme brulee and was trying to be nice by tasting it for me.  but i made it look and smell very convincing two egg yolks, vanilla paste, and a cup of mayo and torch it and you got and awsome prank creme brulee

post #96 of 114

We had a girl in our FOH who would constantly "taste" the food we were prepping in the BOH without our permission. For the most part, it was harmless and we'd just roll our eyes and go on with our day, but it DOES get annoying when every single day, this girl is walking up to our food and pinching a mouthful.

 

So one day, we dressed up a slab of fat from cooled veal stock like a piece of cheese cake...

post #97 of 114

Not big on pranks, but on someones last day we would tie all of their spoons, scissors, peelers (no knives!) with butchers twine, tie one end to a rod long enough to sit on 22 qt cambro, fill it with water and freeze it overnight.  

post #98 of 114

while working at one place the kitchen got bought beers from the guest some times.  one saturday night a high roller came and bought the kitchen a couple of rounds.  the pastry chef was the last to leave the kitchen because people were stlli eating desserts so we drank the beers with him while he was still working.  he was filling the shaker with icing sugar and spilt some on the table.  it looked like cocaine,..   soooo i grabed a banquet mirror and we laid out a bunch of lines of icing sugar and cut straws that we dipped in the sugar and left this on the main prep table for the morning chef. we left the empty beers around the mirror to make it look like a party.  then we went to the fest that the whole town including the morning chef was attending.   well the next day at 2 when i started i thought nothing of the gag because the morning chef is cool.  right away he pulled me aside and said."thanks for that gift this morning.  i was out all night at the fest and thought you guys were giving me a pick up to get me past the day.  fcken icing sugar in my nose at 6 am while still drunk is not a good way to start the day"  

post #99 of 114

Newest one is to have the new busperson drain the hot water from the coffee maker (from the hot water spigot for tea), telling them that it needs to be drained every night to avoid lime build up.

Give them a pitcher or bucket and tell them to drain it, pouring the water in the sink if the receptacle gets too full.

After a couple of fill and dumps, usually get the "there sure is a lot of water, how long will this take?"

Our response: "wow, we must not have sold much tea tonight.....keep going"

rollsmile.gif

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #100 of 114

I always enjoy telling a new dishwasher to grab me the box of steam out of dry storage. Then when they ask where it is I tell them its next to the Liquid Smoke.

post #101 of 114

We had waitstaff always eating out food, so one day we decided to make some wasabi guacamole and put it up front for them to snack on! 

 

oh and wasabi "sherbet" looks alot like lime! haha

post #102 of 114

this thread reminds me of the good old days.  ill post a few of my favorits.  if a dishwasher/busser/whoever gets a little to big for their britches put some bleach in the window cleaner and send them to clean the windows.  it streaks bad. "whats taking you so long"  "what you cant even clean windows"  "these look like $#*! do them again"  this can go on for hours.

 

my most  memorable prank was at a bar i worked at.  we had one waitress that we all refered to as princess she was the worst waitress ive ever had to work with and i think she was screwing the gm.  well every night at the end of her shift she would order cheese stick to eat while she rolled silverware.  one night we cooked down some of the hell fire sauce for the hot wing challenge to a paste and filled the cheese sticks with it.  then when she got up to get them one of the other guys filled her drink with vinegar.  when she took a bite of the cheese stick the look on her face was priceless then she grabbed her cup and took a big drink and sprayed it everywhere.  we were all dying laughing.  she was pissed i almost got fired but its still one of the funniest things ive ever seen.

post #103 of 114
Putting xanthium gum in the corn starch dish. So when the guys put it on there private areas, well if you've ever got the stuff on your hands and tried to wash it off with water you know what happens.
Sending a**hole dish kids down to the prep kitchen to ask the chef for the best philachio he's got.
Putting loonies in the bakers pride for 4-5 minutes then putting them just laying on the pass.
Asking the new guys to get replacement velcro for under the cutting boards.
Checkered paint.
Rigging the eye wash station into a high volocity super soaker.
Pledging the linolium floors in the staff bathroom.(Making it an ice rink)
Cutting holes in the bottom of garbage bags.
The list goes on.
post #104 of 114

Great Story Michael.!

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #105 of 114

Years ago in a Banquet facility that made hundreds of pounds of chopped liver at a time, I took a day off and when I came in the Sous chef had hire a new cook. His assighnment for the day was mix and make the liver. He cooked it all , sauteed the onions just right and cooked the eggs and had them peeled We used a Hobart VCM to make the liver which is a huge drum like blender with a 2 1/2  horse motor. Everything was cooled down and ready to chop. I said to the sous lets have some fun and called the new cook over and asked him had he ever done so much of this at a time?  He said no.I said to him well you have to look out for the released gases from the mix,""I suggest you put on a gas mask(which we had in  spots , mounted on kitchen walls near fire ext.

He put on the mask and started to assemble and grind the mix. Now here is this 250 pound giant of a guy walking around the kitchen ,Just then the owner appears and looks at both sous and myself and says"Ed what the hell is that "? . I said "Oh the guy has some kind of cold and we wanted to make sure he did not contaminate anything" Owner shakes his head and leaves kitchen. with his salad. Cook finishes chopping everything and comes and ask when can I take mask off as its a little warm?.I had to walk away and sous told him keep it on a few more minutes till residue fumes are disbursed.. Neither of us will ever forget that, and we laughed about it 10 years later..           Great business to be in, always a laugh

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #106 of 114

When I was in school 2 of the bakery student took a can of recipe dog food and baked it in a pot pie hallware dish  topped with dough and baked it off. One of the cooks thought he would be smart and took it out of oven sat down with a soda and figured he just got free lunch. He proceeded to eat it when one of the bakers came out with the empty can and yelled out "who too my  experimental pot pie from the oven? while holding the empty dog food can near the table where the cook was seated. The cook got up real fast and ran out to the mens room..We all figured he would never do that again, next day he was so embarrassed did not come to school.bounce.gif  A lesson well learned

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #107 of 114

Gas masks in the kitchen?   wow... i've never worked at a place that dangerous.   Musta been a funny sight.   You probably would have gotten me ... not because of the 'food' but just because you have the masks ... wow~

 

Experimental 'pooch-pie' I love it - I just might do it....

 

... if I was just a bit younger i'd keep a couple of cans in the car just to be able to pull it off

 

Nice one Ed!

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #108 of 114

We have this "Berry Sauce" that would make a great movie prop. It looks exactly like blood. I filled a few fingers of a glove with the berry sauce, slid it on with it all oozing out and dripping everywhere and started yelling. The color just drained out of peoples faces when they saw that.

 

I got that idea from a story my co-worker told me.

 

He would fill a few fingers of a glove with ground beef. He would put the glove on his hand with a few 'real' fingers in and with his 'fake' fingers he would tuck his real ones under his palm leaving a couple of ground beef prosthetics. He would then be chopping some veg and chop into the ground beef prosthetics when someone would walk by. He did that to a number of people with great reactions but stopped when finally someone fainted. 

post #109 of 114

I worked with a guy that was known for hiding little chunks of hot dogs in servers meals. If he would get an order that would come through his station, he would stuff a piece of chicken or a burger with hot dog chunks in the middle. So, the server would be enjoying their meal until they get to the middle.

 

I got this from another story told in the kitchen, I wish it was me who witnessed this but it's a good story so I'll tell it anyway. My coworker worked in a restaurant where everybody hated the FOH manager. This guy was just a huge douche. He put in his two weeks notice, so everybody decided to pitch in and play a good prank on him on one of his last days. They got one of the waitresses (willing, mind you) naked and wrapped her in saran wrap, her entire body. They cut a hole for her nostrils and a slit for her mouth so she could breath. They picked her up, carried her and put her in the walk-in freezer, curled up in the corner. One of the cooks acted like he was too busy to get something and asked the FOH manager if he could hurry and run to the freezer to get him a box he needed. The manager obliged, found the "dead girl" and started screaming and ran out back door.

post #110 of 114

THE MASK WERE THERE BECAUSE WE WERE A FREESTANDING 350 FT .HIGH TOWER AT THE WORLDS FAIR AND THEY FELT THAT IF A FIRE IT WOULD TAKE A LONG TIME FOR US TO GET OUT SO THEREFORE THE MASK.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #111 of 114
Quote:
Originally Posted by chefedb View Post

THE MASK WERE THERE BECAUSE WE WERE A FREESTANDING 350 FT .HIGH TOWER AT THE WORLDS FAIR AND THEY FELT THAT IF A FIRE IT WOULD TAKE A LONG TIME FOR US TO GET OUT SO THEREFORE THE MASK.

cool stuff - at least they cared~!

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #112 of 114
Quote:

Originally Posted by Vic Cardenas View Post

 

I got this from another story told in the kitchen, I wish it was me who witnessed this but it's a good story so I'll tell it anyway. My coworker worked in a restaurant where everybody hated the FOH manager. This guy was just a huge douche. He put in his two weeks notice, so everybody decided to pitch in and play a good prank on him on one of his last days. They got one of the waitresses (willing, mind you) naked and wrapped her in saran wrap, her entire body. They cut a hole for her nostrils and a slit for her mouth so she could breath. They picked her up, carried her and put her in the walk-in freezer, curled up in the corner. One of the cooks acted like he was too busy to get something and asked the FOH manager if he could hurry and run to the freezer to get him a box he needed. The manager obliged, found the "dead girl" and started screaming and ran out back door.

Bah Ha Ha Ha Ha

Ripper of a yarn !!!!!

I've got beer all over my screen and I think some came out of my nose lol.gif!!!!!

My posts are different , I speak in cm , Celsius , kilo's and call stuff weird names like Glad Wrap , Bicarb , Capsicum & Gravox . Might take you a little while to get my lingo but we're basically speaking the same language 

 

http://sneakykitchen.com/Glossary/translations.htm

 

Good onya...

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My posts are different , I speak in cm , Celsius , kilo's and call stuff weird names like Glad Wrap , Bicarb , Capsicum & Gravox . Might take you a little while to get my lingo but we're basically speaking the same language 

 

http://sneakykitchen.com/Glossary/translations.htm

 

Good onya...

Reply
post #113 of 114

An interesting one happened today. It was more of a prank gone wrong. Our salad guy scraped the knuckle of his finger at some point while peeling apples. He hadn't noticed it but I had while walking by because it was bleeding a little. Nothing serious, just a run of the mill abrasion that's easy to overlook. He was then annoyed because I made him start over because he didn't know when he got it and I had no way of knowing whether it had contaminated the apples so I made him throw out the ones he had done so far, about 10. I think it was more about the situation of having to start over. He then decided to freak me out and asked one of the cooks where the red food coloring was. The cook knew exactly what the guy was going to try and what the end result would be. The salad guy then poured some on his hand and as we all know, it looks like blood for maybe ten, fifteen seconds. He then goes back to his station which is at my back and yells out clutching his hand and runs over towards me so show me his "wound". I glance up and immediately know what happened. This is about 90 seconds after pouring it on his hand and so when I look up, instead of being the blood red he was hoping for, his hand is now I nice pink color. The cook and I immediately star laughing and the guy looks down at his hand and his eyes bug out of his head. It gets better when he tries to go wash it off and it's still pink. The best part is going to be him having to explain to people why he has a pink hand for a few days. 

post #114 of 114

So i have this chef that was convinced i took his knife and hid it while he continually searched for it all shift.  He eventually found it and i was just as surprised at the hiding place as him but he still blames me to this day.  so as payback he is constantly putting salt or white vinegar in my water while i'm in the dining room.  as payback he went to the restroom but left his cell phone on the counter.  i went back and wrapped in about 30 feet of plastic wrap, inflated a rubber glove and put his phone in it, tied it off.  i then used more plastic wrap to keep the glove in the shape of a middle finger.  I put the phone back where he always have it, in a small cambro pan.  i proceded to fill it with water so he had a floating middle finger containing his phone.  when he came back and noticed it he ducked his head and gave a nod of approval but was clearly pissed off.  the cooks were all freaking out cause he has a bit of a temper at times but it was hilarious to say the least.

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