Tires weren't polished and the undercarriage was pretty dirty. Told him it's the last time we can accept freight until that's all polished off and squared away.
It's funny because the post is supposed to be satire but this picture is why you are supposed to inspect the truck first, that gouge could compromise temp control.
I would guess a street sign of some sort. Near where I live the main road has small median for pedestrians to stand while crossing. The median is marked with a diamond shaped sign with reflectors to show that's not road. There's also a bomb Vietnamese place half a block away and they get a weekly sysco semi. That diamond sign only ever looks right for a short time before the semi clips it and takes it out
I apologize for asking what's probably a really dumb question. I'm not trolling, I really don't know (or at least, I don't know enough about trucks): I see what you found, but what does it say about the condition of the truck? And in what way is it related to the quality of the food that was transported with it?
I hope I won't get downvoted, lol. I genuinely want to understand this.
I just opened this post and I think the joke is that some food safety manual suggested you need to check the condition of the truck first as it’s important… and not the conditions of where you will be transporting the food. This is saying that there’s just the smallest of defects, and acting like that will affect the quality of the food.
More accurately: the manual means check the inside of the truck for spillage and contamination, but since it didn't actually specify it sounds like one should inspect the outside.
...I actually typed this reply more than 12 hours ago, but I fell asleep before I could send it. When I woke up again later, I thought I had sent it. And just now, I noticed it wasn't in between the rest of my comments (as shown to me on my profile), lol. Fortunately it was saved as a draft.
So, with delay, here it is:
Thank you! Your comment helped me put the pieces together. I thought I already understood it, but apparently I didn't. I was at "Oh, I see. Yeah, I get it now." Then after reading your comment: "...Hey WAIT A SECOND-" *Looks at OP's pics and reads the text again.* Finally got it for real.
I initially thought it was something more complex, so I was thinking too hard, if that makes sense.
Someone yesterday posted a question from a ServSafe practice test and the answer to the question of what to check first when you get a delivery wasn’t temp or anything like that, it was check the truck, so the joke is that we are supposed to see what condition the actual truck is in
Well yeah, obviously. If your timing belt is off, then your timing pants will fall off. How the hell ate you going to be able to multitask with your damn timing pants around your ankles?
Same as with us here in the states, which is why it’s even more ridiculous. I’ve worked at places where the driver has a key and delivers before anyone gets there
They don’t just do that, they build a fucking impenetrable wall in the walk-in door way so you have to pull everything out and then put away before you can even enter.
Which province? Last time I wrote my foodsafe we were using BC textbook for an Alberta test, with Ontario videos, to certify for both Manitoba and Saskatchewan
Online would be nice lol. Every time I've re-upped it's been in person. They never let me skip the class and just write the damn test lol. Where i live is weird though, once you got it, you got it for life. No legal requirement to re-up every couple years
Also…..driver didn’t shave today, so bad personal hygiene. I’d refuse the order and find a new vendor ASAP before the health department shuts you down.
Tyres have decent amount of tread on them, no indication of wheel nuts being loose, definitely not overweight, whilst a bit muddy, nothing too bad.
Ideally the pallets could be restrained with poles to stop the shifting in transit, but there is no rush of shedding a load with a hard bodied box lorry like this.
Now I wonder if the food is still within the correct temperature range.
You can't be here! You need to be on standby and have the planes prepared somewhere else!
(Until recently I could only watch the Chive Posts from the sidelines before finally joining in a few days ago. You probably don't know me, but I know you're the user who often has the planes ready to go. This comment isn't meant to offend you. I just recognized you.)
I'd like to know what sliced into the side of the truck lol.
somry i was hungry
Mouth still full?
The Iron Giant (1999)
The corner of someone’s restaurant windowsill.
That’s so specific but it fits so perfectly 😂
I’m on the sales side after a lifetime in the kitchen. Seen it all.
Clearly it was attacked by ninjas.
I wonder how much that affects the insulation of the interior
It's funny because the post is supposed to be satire but this picture is why you are supposed to inspect the truck first, that gouge could compromise temp control.
I would guess a street sign of some sort. Near where I live the main road has small median for pedestrians to stand while crossing. The median is marked with a diamond shaped sign with reflectors to show that's not road. There's also a bomb Vietnamese place half a block away and they get a weekly sysco semi. That diamond sign only ever looks right for a short time before the semi clips it and takes it out
What the actual fuck?? I hope you didn't serve anything that came out of that truck.
https://preview.redd.it/tuaxwfq7jl6g1.jpeg?width=1080&format=pjpg&auto=webp&s=e26842cdddfec0ec480a1ad032c0b824b2e44fa7
I apologize for asking what's probably a really dumb question. I'm not trolling, I really don't know (or at least, I don't know enough about trucks): I see what you found, but what does it say about the condition of the truck? And in what way is it related to the quality of the food that was transported with it?
I hope I won't get downvoted, lol. I genuinely want to understand this.
I just opened this post and I think the joke is that some food safety manual suggested you need to check the condition of the truck first as it’s important… and not the conditions of where you will be transporting the food. This is saying that there’s just the smallest of defects, and acting like that will affect the quality of the food.
So this is making fun of what the food safety manual suggested? Or am I missing the point/multiple of them?
Yep it’s saying why should the truck matter for food safety
Ok. Thank you, it makes sense now (:
More accurately: the manual means check the inside of the truck for spillage and contamination, but since it didn't actually specify it sounds like one should inspect the outside.
...I actually typed this reply more than 12 hours ago, but I fell asleep before I could send it. When I woke up again later, I thought I had sent it. And just now, I noticed it wasn't in between the rest of my comments (as shown to me on my profile), lol. Fortunately it was saved as a draft.
So, with delay, here it is:
Thank you! Your comment helped me put the pieces together. I thought I already understood it, but apparently I didn't. I was at "Oh, I see. Yeah, I get it now." Then after reading your comment: "...Hey WAIT A SECOND-" *Looks at OP's pics and reads the text again.* Finally got it for real.
I initially thought it was something more complex, so I was thinking too hard, if that makes sense.
Haha I've done that before!
Glad I could help!
With how badly the truck is maintained, the inner storage for the food must be bad too
Huh?
Someone yesterday posted a question from a ServSafe practice test and the answer to the question of what to check first when you get a delivery wasn’t temp or anything like that, it was check the truck, so the joke is that we are supposed to see what condition the actual truck is in
Ahhh okay i genuinely thought i was losing it there.
99% of kitchens in the UK we don't ever see the vehicle delivery drivers always bring the stuff in.
Need to check the timing belts because every second counts.
Well yeah, obviously. If your timing belt is off, then your timing pants will fall off. How the hell ate you going to be able to multitask with your damn timing pants around your ankles?
SMH, these kids don't know how to work anymore
Real Gs know you’re supposed to have timing suspenders too.
I prefer timing garters.
Same as in the US LOL.
Same as with us here in the states, which is why it’s even more ridiculous. I’ve worked at places where the driver has a key and delivers before anyone gets there
They don’t just do that, they build a fucking impenetrable wall in the walk-in door way so you have to pull everything out and then put away before you can even enter.
Its in canadas food safe course, you are supposed to check the drivers hygiene too 😅
Always sniff their pits to make sure
Ask them to take their shirt off and reach for the sky for maximum detection
Tongue is more sensitive than smell and eyes alone
Make out before you make take out
then have them bend over and cough just to be sure
Lol, I hope you like unwashed swamp ass 🤮
Which province? Last time I wrote my foodsafe we were using BC textbook for an Alberta test, with Ontario videos, to certify for both Manitoba and Saskatchewan
Alberta, did it with all my cooks a few months ago. The course we did is all online
Online would be nice lol. Every time I've re-upped it's been in person. They never let me skip the class and just write the damn test lol. Where i live is weird though, once you got it, you got it for life. No legal requirement to re-up every couple years
Yes finally receiving lore
I'm a trucker now and I honestly almost got angry with this post lmao.
I have no idea
Bro I went from food management to logistics and I was especially confused by this post until I read the explanation lol
https://preview.redd.it/yif1wb5hll6g1.jpeg?width=1206&format=pjpg&auto=webp&s=d7d86811adecdc95f54e5fdcd588bb8d0398a777
See you tomorrow, chef.
Refuse delivery.
Get the rep on the phone yesterday.
That means they’ll return my call to me 3 days from now based on Sysco time
It's an outdoor truck not an indoor truck. I can understand if it was going inside, that would just be crazy.
Chair company?
That’s dangerous. It’s disgusting.
Also…..driver didn’t shave today, so bad personal hygiene. I’d refuse the order and find a new vendor ASAP before the health department shuts you down.
My passion and job are starting to overlap.
Tyres have decent amount of tread on them, no indication of wheel nuts being loose, definitely not overweight, whilst a bit muddy, nothing too bad.
Ideally the pallets could be restrained with poles to stop the shifting in transit, but there is no rush of shedding a load with a hard bodied box lorry like this.
Now I wonder if the food is still within the correct temperature range.
It's missing a (hub cover?) bolt zoom in back wheel
Yeah makes sense, garbage in garbage out amirite chefs?
I was looking for the Chives for a minute. Then I remember yesterdays Servsafe post.
Not my usual fare, but what the hell. On my way, chef.
You can't be here! You need to be on standby and have the planes prepared somewhere else!
(Until recently I could only watch the Chive Posts from the sidelines before finally joining in a few days ago. You probably don't know me, but I know you're the user who often has the planes ready to go. This comment isn't meant to offend you. I just recognized you.)
I moonlight in non-chive posts. :)
I'm not sure what that means, sorry 😅
Moonlighting is the act of dabbling in another field outside of your known expertise.
Thank you for explaining 💙
Good eye on the tires. How was the oil level?
Maybe it’s just the camera playing some perspective trick, but that camber on the front wheel looks a bit sketch.
I don't work in a kitchen ... why is this bad?
It's a joke related to another post.
Oh lol
How do we find the post this is referencing? I hate feeling left out.
if im not mistaken its this one. Dont check the temp of the food check the truck.
https://www.reddit.com/r/KitchenConfidential/comments/1pigvqg/serv_safe_is_laughable/
Had to turn mine away this morning, service records indicated that they were 420 miles over on their oil change and one of the valve caps was missing.
Did you offer to polish the truck driver’s undercarriage yourself?
Theres two huge gashes in the sidewall
You got a giant cut down the side of the box and you’re worried about dirt on the tires? What European country is this in?
Boise, Idaho
Where are the damn load locks?!?!
You should see the trucks in Buffalo covered in salt and slush buddy….
lol. Idaho falls. Woke up one morning sleeping on the side of that river after a long night at Karen’s bar.
Waiting for the plane to highlight the issue
He's been spinning in circles for over an hour in his own comment.
It's this kind of shit that just completely undermines what we do as chefs. Smh my head
Did the dipstick come out clean?