My fist cooking job was in a dive Irish pub and grill. The "chef" there probably weighed a good 320 lbs. We kept a 6th pan of clarified butter next to the grill with a brush in it. We used this instead of pam spray. That brush touched everything from raw chicken, raw burgers, and pretty much anything else that went on the grill. Well this guy would sit there all day long dipping biscuits into that 6th pan and eat them! Oh, and yes he would double and triple dip depending on how many bites it took.
As far as myself goes, it all depended on where I was working and what station I was on. Most often I snack on my mise en place. But depending on where I happen to be working and what position I hold, it is not uncustomary to make a "special" snack for the workers. If there is a little bit extra of a really nice product then why not make a tasty treat for the coworkers? Keep moral up after an *** kicking!
All depends on what's lying around you know. Like we used to save all the scraps from a tenderloin or a strip for our ragu and carpachio. We would freeze them you know? But there would be times that we had such an abundance in the freezer that it would be acceptable to marinade some chunks of meat and grill it all up for the staff. The chef always called those Scooby snacks. Maybe we weren't going through enough bread, and had some extra dough...well the staff gets pizza that day. But really as far as a personal snack goes, it really depends on the mise en place at hand! Usually ends up being a very small scale menu item, or even a small scale combined menu item.
But most often you will find food handed out to you in snack form as a here try this. Followed by a what do you think?
My snack's that get me through the day are usually withing arm distance like I said :) Might be an olive, or a slab of bacon. Could be some fried eggplant, or a new yourk strip the prep guy ****ed up LOL (that's the excuse anyways).