This restaurant brought receipts—literally, when serving this freshly-baked smackdown of a belligerent local Karen who left them a scathing review on a community group. The post got “around 300 comments,” prompting the restaurant to reply. They gathered timestamped screenshots of the encounter along with the actual receipts of the Karen's transaction in order to refute her claims and turn the tide of public discourse against her. When you seek to publicly humiliate another person or organizatio…

This person has a few questions for their local deli . After working there for five years, they've seen a thing or two at that location. You really get to know the in and outs of a restaurant after working there for so long. In fact, u/medlabcriseshotline had worked there long enough to know that there was a bit of misleading advertising going on at the place. The original poster is curious about how much of the food prep process needs to be done in-house to be considered “homemade." There aren…

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,…

The owners of this restaurant couldn't handle the truth! At this establishment, management was trying to figure out how to make their store “more professional and turn some things around.” That's an admirable goal: wanting to make a restaurant a better place for both staffers and customers alike is sure to benefit a business. However, some restaurant owners don't want to take the obvious (and free!) option to figure out what should change. They could ask their hardworking employees and managers…

While working in sandwich shops, these cashiers managed to lose their appetites. After creating some truly monstrous sandwiches, these ones were memorable enough to tell the world about. When you ask sandwich shop workers to share the “strangest order you've ever had from a customer,” you end up discovering what people's favorite ingredients are. For example, more than one person had to make sandwiches that were completely covered in olives! They're known for adding a bit of salty flavor to a s…

Some people have a tendency of taking really low stakes situations way too far, making things that have no business being stressful very stressful indeed. When you work in customer service these situations will usually present themselves in the form of people making audacious demands and being impolite for no reason—sometimes even having meltdowns in the lobby of your restaurant or store. All that being said… Burritos are a serious business, so it's no surprise that people take situations like…

Starting a small business is a scary thing, putting it all on the line to try and create a successful business, which will see you solely reaping possibly unlimited benefits—if you can make it that far. But, hey, you take on all of the risks, you get all of the rewards; that's fundamentally how we've decided things should work in this world… and when it works well for someone, you're not going to see them complaining. However, taking on the risk means taking on the risk. Which is something a lo…

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.

Dodgy off-book leave policies are something that you just come to expect after a while of working in the restaurant or retail world. From the first time you go to book leave and are met with the strong insinuation that maybe you shouldn't be taking any leave at all, giving you reasons of being too busy or too understaffed to possibly afford to be a “man down," you're going to be feeling that old resigned feeling of knowing that this is going to be that kind of place. The reality is that you're…

Dining halls serve hundreds or thousands of people each day, so keeping things running smoothly is paramount. If you've ever wanted to waste a lazy afternoon, spend some time watching videos of how professional chefs make lunch for the masses. It's fascinating to see the processes behind budgeting for the ingredients, then cooking a massive meal for hundreds of people . Instead of cooking for just one person, lunch chefs have to cook for hundreds, sometimes only with one or two people to help t…

A waiter lost out on hundreds of dollars, but the restaurant's owner acted like nothing was wrong. It's poor management decisions like this that lead employees to quit… and this person did quit on the spot after being treated badly. Some people move from serving to managing and completely forget all the actual problems that waitstaff encounter. It seems like once the apron is off and the newly-appointed manager works on spreadsheets or takes naps in the back office, they stop caring about their…

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,

Back in the day, it was practically a sin to even think about using up your PTO or daring to call in sick. And even though things are slowly changing, there's sometimes still a gap between generations when it comes to work-life balance. Some folks out there still cling to the idea that burning yourself out is some kind of badge of honor. And you know what's the absolute worst? When that kind of mindset infects your boss.

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…

Every restaurant handles pick-up orders a little differently, and that leads to confusion. You kind of have to play mind games to figure out their system. I should be easy, right? You order food from the place around the block from you, and they say it'll be ready in 20 minutes. Great! But then when you show up 20 minutes later, they haven't even started your food. If you try and course-correct and show up after 45 minutes the next time, you may find your dish is soggy and cold. It's a hard gam…

This fast food worker could've avoided trouble, but instead, they decided to stick up for a teammate . Working in fast food means knowing exactly when you'll be busy during your shift. If you clock in at 11 AM, you can bet that the lunch rush will be starting within the hour. Some places plan for this, and add in additional staff members to help with the rush. Another popular strategy is bringing in the newest members of the team to work during the mealtime crunch. Apparently they think that le…