These folks have some pretty good reasons that they aren't trusting that random restaurant down the block. Have you ever walked out of a restaurant before even eating? It happens from time to time, but there are plenty of red flags that might give a diner pause before ordering their meal. Up next, read about the reason why one petty teenager was “never asked to babysit again” after getting back at the older cousin who kept having her do way too much cleaning.

If you can avoid it, please don't be the customers who show up to an establishment mere seconds before closing time. There are few words that waiters hate to hear more than, “Oh good, we made it just before closing time!” The waitstaff are expecting people to be out of the building by the time the end of their shift rolls around. That way, they can properly close the restaurant: there's a lot of cleaning, restocking, or counting money that has to happen before all of the staffers can head home…

We don't want to think about our waiters and waitresses messing up our meals, but it absolutely happens! Just think about how often you make mistakes---probably at least a few per day or per week, right? Of course, some of these mistakes are worse than others…just ask the servers and hosts who replied to u/princessmeemee's question: “What’s something you did that would make your manager clutch their pearls if they found out?” One person accidentally put balsamic vinegar on vanilla ice cream ins…

This restaurant owner recently received a pretty bold email from a colleague who was less than thrilled about seeing a chef in the kitchen sporting AirPods. The colleague, who owns a restaurant of his own, complained about the "unprofessional" vibe it created during his dining experience, citing a strict "no phone policy" he has in place at his own restaurant . But as the internet chimed in, opinions on the matter were split right down the middle. Some argued that it's no big deal if the chef i…

Core memory unlocked

While on a work trip to the Big Apple, this person decided to do some fancy dining on their workplace's dime. That's quite the perk if you can get it! The food in New York is truly incredible, as any visitor or resident of the city can tell you. You've got to try the pizza of course, but there are tons of sandwich shops and ice cream parlors and a dizzying array of other foods that are delectable. You really can't go wrong! This person was traveling to the city's Theater District , which is ful…

Whoops… these waiters mixed up their words a little bit! It happens to all of us now and again: we mean to say one thing, then think of something else to say, and then combine the two to make one dumb phrase. It's like that scene in Mean Girls when Cady tries to say “great” and then “cool” and ends up with “grool.” Except that these people were waiters, and they were talking to their customers when they made their mistakes. Unlike other service jobs, waiters work for tips from their customers,…

There are certain people you do not want to frustrate in a restaurant, one of whom is most certainly the lead cook. However, as in any fast-paced work environment, people can get hot-headed and conflicts can arise between folks who feel like they are stepping on one another's toes. This lead cook was often stationed in an accessible place in the kitchen so that everyone could easily access him and vice versa. However, on one busy night, the lead cook briefly left his station in the hands of a n…

A bunch of waiters and chefs revealed the funniest things they’ve ever heard in the workplace. While working in a restaurant’s back of house (BOH), employees quickly gain a playful rapport with each other.

Babe, what's wrong? You've hardly touched your peppermint, pickle, hotdog pie

Nice going there, chef! If you're a viewer of The Bear but you can't cook to save your life, you may have found yourself pretending to be Carmy in your tiny kitchen as you boil a pot of pasta to complete imperfection. The truth is that no matter how many times you choose to mumble “yes, chef or ”no, chef" while you're cooking, some hopeless wannabe cooks simply are not capable of improvement. It's the same for folks who can't exercise via running. Some people are just not meant for it. After al…

Tomatoes: what can’t they do? They’re the perfect food for making a BLT on a hot summer day. And for those cold winter nights, you can do what this chef did, and cook up a big pot of sauce . This person apparently also goes big or goes home, because she decided to cook up 40 pounds of tomatoes in one sitting. That’s well over 100 tomatoes—her recipe could’ve had 120 tomatoes or more, depending on their size. If you’re an experienced chef, making meals in huge batches is a great way to save time…

There are challenges in the food industry. Drama, anxiety, and unforeseen events abound every day and must be managed to keep things running according to plan. What would happen, though, if your manager—who specifically sought you out for the position—tried to play the corporate game with you? Do you stay in your current role and work alongside those who make you detest the career you once loved, or do you leave to pursue better and more exciting opportunities far, far away from it all? The sto…

One retiree realized he had the time and resources to make a difference in his neighborhood. As his grandkid wrote in a post to r/maliciouscompliance, “it's pretty amazing what you can get done with 8 business hours of free time.” Being retired is great in that way---you can do anything you please, including getting well acquainted with your neighbors. Next up,

Customers only knew that their food was delayed , but this kitchen worker shared what happened behind the scenes. Professional chefs have a job like no other. There's a strict hierarchy, and a lot of shouting happening, but there's a sense of comradery as well. At many restaurants, each chef tends to one type of food or one area. When all goes smoothly, it ensures that customers get the food they ordered fast. And the longer the team of chefs works together, the better their workflow becomes. T…

There should be a cap on the number of times a customer is allowed to send food back to the kitchen. Once is fine and, honestly, should be enough. These people are professionals and if you constantly need to send food back, then you’re the problem or at the very least, there is a huge difference between what you’re asking for and what you want. Now, there is also plenty of wrongdoing happening on the other side of things in this thread, which was posted to Reddit’s r/pettyrevenge subreddit. We…