Tasks you hate doing

Joined Nov 21, 2001
sometimes you just have to do what you have to do. never liked pearl diving either, but if i needed plates or pans or whatever i would always jump in to help out. bottom line was getting the food out in a timely manner.:smiles:
Joined Jan 23, 2006
I was a donut fryer long enough that cleaning fryers doesn't bug me one bit.

What really just kinda gets to me is getting a container from the dish pit and having to peel old labels/day-dots off of it. Just one of those pet peeves I guess....
Joined Oct 3, 2006
I don't have a problem doing dishes... but leaving at 1 am sobbing wet when it is -0 outside is not the ideal way to end my shift.
Joined Jan 18, 2007
the soggy, half stuck-on labels I have to peel off, bug the sh#t out of me too!

The flat-top is easy, but why can't anyone invent a good frey tool?
Joined Feb 4, 2007
I hate doing inventory i print off 23 pages from optimum control and if you have this program it is a pile of stuff to count. I also don't like having to clean the grease trap when it overflows.
Joined Sep 1, 2005
The only thing I really hate is cleaning soft-shell crabs...they're still alive and squishy -- makes my skin crawl. The rest of it ... well I might gripe about doing it, but can handle it ok.
Joined Feb 1, 2007
Reading this thread there seems to be a large number of you who listed peeling shrimp. I'm curious as to why that's troublesome for so many of you.

When it comes to prepping seafood, I would list oysters far above shrimp, and skid at the very top of the hate-to-clean list.
Joined Oct 3, 2006
Peeling & deveining shrimp gets repititive, dangerous (watch those tails), and nasty (ever silently screech to yourself when you discover a shrimp with a densely packed tube) all too fast.

For our restaurant, we only serve oysters on special occasions (New Years, etc.), so I can take 3-4x a year, while shrimp is a year-long deal.
Joined Jun 27, 2006
Ditto on that! ;)

Answering the phone! On Saturday's 4 hours of my morningjust to do this because the FOH mgr didn't schedule a host/hostess to take reso's and about 10 minutes after arriving at the property in the morning the phone rings and it's either a vendor saying he was out of whatever I special ordered for that days party 3 weeks before or one of any number of folks that couldn't remember to get out of bed to come to work.:lol:
Joined Jul 28, 2001
The ONLY task I truly hate is, chasing money.
Whether it be chasing customers/contracts that owe monies.
Younger years, chasing some overtime, back pay, etc.. Actually, having to ask for something that is blatently owed to me or my business.
Joined Dec 1, 2005
I worked with a chef who just loved his skate wing. Parties of 240 with skate wing as a main. I hate the sight of it now. Talk about dozens of tiny little cuts.
Joined Jan 18, 2006
It's not that the actual task is bad...but when you're doing 300 shimp almost every day...it becomes tedious and boring.
Joined Oct 3, 2006
Agreed, I tend to not count the actual shrimp, but I just go by bricks. Especially if its 26/30 or smaller. 2 bricks or more qualifies as repetitive for me.
Joined Apr 3, 2005
hah, i love supremeing oranges. its so satisfying to get a good, clean segment out. i've only started cooking professionally though, so my opinions will change quickly, i'm sure.
Joined Jul 15, 2006
I hate peeling shallots, pearl onions, (pain in the a**) and sweet potatoes! (turns you orange EVERYWHERE when you have to do cases of them:lips: )
Joined Jan 18, 2006
Most the time we get those peeled shallots with a slit already in the skin so it's easy to just take the peel off. It's awesome.


Staff member
Joined Jun 11, 2001
Pearl onions are the easiest. You're just not doing them right.

Here's one you may or may not like. Doing the whole catering tasting and presentation menu once a month for people who have booked functions. One presentation plate, one buffet style.
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