PSA: write your labels before you peel the tape off.
PSA 2: use painters tape. Regular masking tape will leave a residue.
PSA 3: write in all caps if your hand writing sucks
Not ESL, if it was I'd give them a pass. This is either: a) 20-ish white guy who didn't finish highschool, b) a 30-something white guy who is probably functionally disabled, or c) and old white man who has "been in the industry since you were still riding in your daddy's sack"
Honestly dude a lot of people who end up in kitchens have learning disabilities. Give them a break. You can be amazing in the kitchen without being great at reading and writing.
A lot of them aren't great at reading/writing and also not good at working in kitchens. Ask my sous chef who has been cooking since the 80s, yet can't make bechamel.
That’s nice, but if part of your job is labeling things so other people know what it is, it has to be legible. Misspellings can be acceptable if you can at least determine what it’s supposed to say.
Dyslexia/english not first language/minor spelling mistakes I will always let slide, not something the person can really help and usually still easy enough to work out what they meant through a spelling mistake or two. Also ESL can lead to some of the funniest/most adorable labels which may end up replacing the 'correct' version for the whole kitchen
But if your normal handwriting is genuinely illegible you go on the big block capitals only label plan. Usually becomes a lot more decipherable this way and an easy change.
Considering how little handwriting is done today? I had to teach my kids how to sign their names. They'd never had more than a single school year where cursive was even a thing.
The pay is probably the biggest problem, you're right. I was getting so fed up with the poor quality of the prep cooks I offered to move from service to prep, but it is a $5/hr pay cut
The restaurant scene in my area absolutely cratered during the pandemic.
All those people that straight-laced society constantly told them to "well, why don't you get a better job," did in fact get better jobs. And they're not coming back. The minor perks of working back of the house aren't worth the low pay.
And we're left with the people who can't find any work. Kitchens are the only places that will have them. And only because kitchens are desperate for bodies who can pass the mirror test.
I love the old adage, "If you pay peanuts, you get monkeys." But the problem is that even if you pay more than peanuts, sometimes you still get monkeys. And nobody wants to be a line cook. They want to "go to an expensive culinary school and start out as an executive sous to start. Maybe advance to head chef in a few months. And open a restaurant and get a TV deal in a couple years."
Depending on where you work the chefs hirer the cheapest they can. Not bad for people with little opportunity to grow but you get some stinkers sometimes and as show people who can’t speak or write. It comes with bad though some are some don’t care because the wage is low or are straight up criminals. The food industry takes advantage of desperation in a lot of instances.
I’ve worked with a lot of guys who never learned how to read or write properly. He’s probably too embarrassed to say this and just tries to approximate what the word looks like. Just quietly relabel when you have time. A little empathy goes a long way
My educated guess is buddy didn't know how to spell calamari (worked at a place that made us portion calamari in bags like that for service).
Damn I thought it said warm
That’s supposed to say calamari???
Trying to write on a floppy piece of tape doesn't help.
PSA: write your labels before you peel the tape off. PSA 2: use painters tape. Regular masking tape will leave a residue. PSA 3: write in all caps if your hand writing sucks
This guy labels
I also read calamari
Idk what the problem is. That is very easy to read. It clearly says:
Hope this helps.
Damn, did I ever need you in Las Vegas.
¿cikn wyn 28-11-3?
chicken wing? 😂
Yep
warm?
u/arm?
i wonder what they were banned for
Are those warm assholes?
Close, calamari rings
Is it someone who's ESL trying to spell calamari?
Not ESL, if it was I'd give them a pass. This is either: a) 20-ish white guy who didn't finish highschool, b) a 30-something white guy who is probably functionally disabled, or c) and old white man who has "been in the industry since you were still riding in your daddy's sack"
Honestly dude a lot of people who end up in kitchens have learning disabilities. Give them a break. You can be amazing in the kitchen without being great at reading and writing.
A lot of them aren't great at reading/writing and also not good at working in kitchens. Ask my sous chef who has been cooking since the 80s, yet can't make bechamel.
Sounds like a leadership issue to me, chef
Lol funny that you would assume something without knowing anything.
making bechamel doesn’t pay your restaurants bills
I would 100% do this if I knew there was someone who was going to take pictures and post them to Reddit.
“Cularmi 12/15”
It’s calamari from the 15th.
Looks like they're getting them from medical school
Is it the cuts or the spelling?
Cuz I'm not gonna disparage someone for not being able to read or write, a lot of folk weren't privileged enough to get an education early on.
That’s nice, but if part of your job is labeling things so other people know what it is, it has to be legible. Misspellings can be acceptable if you can at least determine what it’s supposed to say.
Absolutely agree. Worked with many folk who have dyslexia and some people who just have shit handwriting.
Dyslexia/english not first language/minor spelling mistakes I will always let slide, not something the person can really help and usually still easy enough to work out what they meant through a spelling mistake or two. Also ESL can lead to some of the funniest/most adorable labels which may end up replacing the 'correct' version for the whole kitchen
But if your normal handwriting is genuinely illegible you go on the big block capitals only label plan. Usually becomes a lot more decipherable this way and an easy change.
Funny enough doing big capitol letters helped make my normal handwriting a hell of a lot better after doing it for awhile
Considering how little handwriting is done today? I had to teach my kids how to sign their names. They'd never had more than a single school year where cursive was even a thing.
This is about the spelling, the cuts are a different issue entirely
(u)ar Mi * 12-15
Just not sure which variable chef is solving for
I thought at first it said “Warm”
Same. 😂
Finding good people is hard, getting them paid is harder,I'm swinging to working alone
The pay is probably the biggest problem, you're right. I was getting so fed up with the poor quality of the prep cooks I offered to move from service to prep, but it is a $5/hr pay cut
CuloMari is making me laugh.
The rings do look like little bleached culos.. lol.. of the sea. Haha
What does the one to the right say? Iced zz??
Behind the circle k at 5 th ave and 8 the street
Not at school
I work with someone that has terrible written communication skills. I brought it up to them once and they lost their mind and started yelling at me.
Poor verbal communication skills too.
The restaurant scene in my area absolutely cratered during the pandemic.
All those people that straight-laced society constantly told them to "well, why don't you get a better job," did in fact get better jobs. And they're not coming back. The minor perks of working back of the house aren't worth the low pay.
And we're left with the people who can't find any work. Kitchens are the only places that will have them. And only because kitchens are desperate for bodies who can pass the mirror test.
I love the old adage, "If you pay peanuts, you get monkeys." But the problem is that even if you pay more than peanuts, sometimes you still get monkeys. And nobody wants to be a line cook. They want to "go to an expensive culinary school and start out as an executive sous to start. Maybe advance to head chef in a few months. And open a restaurant and get a TV deal in a couple years."
Damn that’s totally me not knowing how to spell anything 😎
Rehab. No lie.
I wish I had a prep cook….
Depending on where you work the chefs hirer the cheapest they can. Not bad for people with little opportunity to grow but you get some stinkers sometimes and as show people who can’t speak or write. It comes with bad though some are some don’t care because the wage is low or are straight up criminals. The food industry takes advantage of desperation in a lot of instances.
Be kind and show them how to spell it? A lot of people have learning disabilities and kitchens are no exception.
I’ve worked with a lot of guys who never learned how to read or write properly. He’s probably too embarrassed to say this and just tries to approximate what the word looks like. Just quietly relabel when you have time. A little empathy goes a long way
Really hope the complaint isn't on just spelling or handwriting and more on 6 DAY OLD CALAMARI!
If you've been cooking for awhile, you know what it means. Funny sometimes though..
If they can clean themselves, clean a kitchen and cook, I don't give a fuck if they can't spell their own name.
The same place he found that awful looking "Cularmi". Dumpster behind the chef store.
Don’t gotta know how to spell it to prep. You know what it says, keep it pushing.
It's obviously calamari
Calamari
I don’t know your chef’s situation but it’s hard out there right now. I haven’t hired a worthwhile cook in years
Cringe post
Line cooks bitching about prep cooks’ spelling. Gtfo
That’s obviously calamari
Clearly its calamari
Calamari. I work under an illiterate head chef lol, this isnt even bad.