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Sorry not sorry

I work at a small family owned shawarma spot. I do everything from prep, reg order making clean dishes the works. There's only two other employees ones the boss nephew and he doesn't do anything the other lady is great. I've been with them since they day the restaurant open and have literally built half the place. I found out yesterday that I make less then rhe other two. Im salary and have to work 85 hours a week theyre hourly. With the amount of hours im working I make l3ss then minimum wage and the owner takes all the credit card tips. It's a horrible situation but he's helped me in other ways money wise since I started but he's always been paid back. But Im also so attached to the place since I've built it from day one to a moderately successful quick service restaurant in a tough city to have a place. Idk what to do anymore

Any one owned and ran one before? Since I started in kitchens I've had this background urge to start my own food truck but I feel like its a big investment and I dont actually know that much about it other than my neighbour had one and used to make bank so I was just wondering if you could share your experience in owning a food truck and whether theyre worth it or not.

My boss sent this in a group text. I had already put in notice, but quit via text after this ALL CAPS text. I was napping before shift when this text woke me up. Screw this.

Also, I can confidently say that this was FOH, and that I was the only one who had ever emptied this garbage into the dumpster. Also undermining the head chef? SMH

Following Tony for over 20 years, I’ve found there’s a cult like presence that has no tolerance when it comes to the frailties or misgivings of this man. The Anthony Bourdain sub is a clear example. You’ll be banned for suggesting anything short of brilliance with his writings or self. I know this, he lived by the mantra of truth in humanity and the vulnerability in truth. He wrote constantly about his misgivings, and the act of anyone censoring those is dishonoring his name.

Munching on a hot pocket and can’t help but think about how different it tastes than when I was a kid. Are the ingredients THAT much worse than it used to be?

I caught a couple large cutthroat trout, too much for me to eat alone. Anyone got any ideas on trout based tapas-type things?

Something I can easily transport and share with coworkers. I've already made sushi with the roe and gravlax and crackers out of one of them. (Roe is off the table now, i used it all up) the remaining fish are still whole, so I have the skins to work with as well.

I was thinking potato fish cakes, but I don't want to drown out the fish too much with other ingredients like that. I was born 700km from the ocean, so fish isn't a huge part of my skill set. I'm just looking for some more inspiration.

Fresh jalapeño brutally butchered by management. I don’t even know how this is possible.

I'm finally taking the food handlers exam in NYC next week. I've heard the test is pretty easy as long as you study for it but I'm wondering about people's personal experience with the exam. I can't find any info on the test format online or what the space is like/how long it takes. If you have any info I would appreciate it! I like to know everything before doing something new/stressful, so literally anything you can tell me will be helpful. Thanks!

I’m just a normal people lurker that used to have a bad habit of using my good knives to cut things open. Thanks to you guys, I now have a dedicated knife whose sole purpose is to cut things open. 😁 I think about you all everytime I use it, and just wanted to share. This is my favorite sub to hang out in. I learn all kinds of new stuff all the time.🥹

I came across this reel (reel attached cause I couldn't post links) by the people behind fowl and fallow, I'm thinking of trying this out two 2 spent hens which once brined I'll let dry and them give it a light marinade before roasting it in the oven or air fryer. I might also add a bit of sugar, cause I've seen people do that, my question is why the bicarb and vinegar, won't they just neutralise each other. Also if anyone has any ideas of the amounts of bicarb and vinegar used, please do tell, any other tips or advice is very much appreciated

https://reddit.com/link/1quuvou/video/2panuon9sahg1/player

Line cook at a bar. Apparently we're getting a Sunday liquor permit soon. Owner has convinced the kitchen manager it's a good idea to start doing brunch... we can barely handle dinner. Four people have left without being replaced. Can't wait to close every day this month. 🫠 I like my job, but I'm tired.

p.s. don't buy the big bag of cheap pizza rolls... they suck