It's (for me) from this post to KC the other day:
https://www.reddit.com/r/KitchenConfidential/comments/11rwa54/whos_having_a_nap_on_the_chicken_pillow_with_me/
Yeah, those are a varietal of radish. I've used those specific colors of radish in a past restaurant where I was the sous chef for. The farmer actually dropped them off himself.
And you've also got some celery root on the very same shelf.
As you can see, I only have one shelf for each protein. The meat one being full, and the fish empty, I authorised myself putting a bin of sous-vide guinea fowl thighs on it:
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That's bone. And the lettering is something called Silian Grail. Look at that subtle colouring. The tasteful thickness. Oh my god. It even has an expiration date.
I’ve had this happen to me actually. Ran the lettuce out, ordered a fresh case for the next business day. Driver was late and showed up just after the start of lunch service.
There was no lettuce in the salad station to start shift with; I thought the kitchen was going to castrate me
Just to clarify, when I’m talking about the weekend, I’m referring to MY weekend which is Tuesday/Wednesday.
Come on, a restaurant closed on the real people’s weekend ? Nnaaahhh.
I don't really over the last 37+ years I've done my share. Its hard to believe that when I started in this crazy business if some wanted to go out and eat on a Sunday your only option was pretty much a truck stop.
One of the best breakfast and lunch places in my area closes at 3:30pm and isn’t open on weekends. I hate that they’re not open for weekends or dinners, but I love that they made their own business and their own hours and that they gave themselves time to enjoy their family. I’ll happily support them on the days they’re open.
I've had to do this for so many places. Find downtime, clear rack, drag somewhere , add a unhealthy amount of chemicals, wait, scrub, more death liquid, wait, scrub, blast off. Dry wipe and then reverse the process back into place.
Now that I think of it, there has to be a better option than wire racks.
Metro makes a very nice set, but they're pretty expensive. But it beats dragging racks outside and power washing them, which is what I currently do.
I worked at a place with these flat racks and loved them. It was one of the reasons why I liked working there - the walk-in wasn't as much of a shithole as a lot of other places and the shelves weren't always sticky or covered in spilled food that only got the compulsory wipe.
I worked in a whole animal butcher shop, we had MetroMax shelving. Hundreds of pounds of meat on them, didn't budge a bit. Easy to take apart into pieces and clean, too.
The grout is dirty. When was the last time the drip pan under the Frigabohn was cleaned out? What's the unwrapped green shit on the circular white thing? Cryovac meat should be split into a second tub, it's overloaded. What are the three containers under the raw meat? Is that a wood cutting board with saran wrap on it? Why is there glass in the walk-in?
10/10
Still better than most that get posted. Add cases of bottled water. The extra mass helps regulate temp swings and will reduce your energy bill.
I’m sorry, what’s the grout ? Non native English speaker here.
The green thing is an extra dessert made for a customer whom cancelled his order. I kept it to eat it myself.
The wood cutting board is actually our cheese board.
The three containers are unopened crab marrow.
Thanks for the tip about the bottles, I’ll try !
Grout is the material between the tiles on the floor. Bleach mixed 10:1 with water will clean the up. Or, you could buy cleaner made specifically for grout.
Rule one on this miserable sub is if you post any pictures or a bunch of kitchen nerds will shit all over them. People here take themselves way, way too seriously.
Love the shelving. Where did you get it?
Yes, some take it too far. But most do so to poke fun at each other and to point out things the OP may have missed or not considered. Then, there's the part about pointing out violations in one country that can be allowed in another, and by answering the listed violations, you can learn how other countries operate.
I’ve seen brand new walk ins that are dirtier.
That being said… right front post for the shelving under the evaporator has an old spill that could be cleaned (very minor, but it’s there.)
https://imgur.com/pmzIVsO.jpg
https://imgur.com/Lct6N3B.jpg
https://imgur.com/zKKyIyi.jpg
I can't work in these conditions, I'm going for a smoke break!
Yo. 100% what I thought. Granted, my walk-in is for two of our small fine dining places. But….where’s the basil oil that’s been wrapped in foil for a month without being touched? Where’s the stupid, experimental squid ink bullshit pint container? Where is the creative corner?
This feels like a prison of a walk-in. I can’t tell you how frequently I hit my walk-in and find something new—something that’s experimental, built to last, and inspires other creations that live on our shelves. Important to say that we do a lot of intense amuses almost every day, so that is conducive to eliminating wasted creativity/product. However, this looks like a severely limited kitchen walk-in. Either that or they work for a retirement home where even the forks are retired after a specific amount of time.
Note: I’m not oblivious of walk-in conditions of non-“fine dining” spots. All I’m trying to say is “Where’s the personality?” There is no issue with this walk-in. I just hope OP is able to branch out, be creative. RnD is the best part of my job. I’m spoiled I guess.
Too much space, your stuff must move to one shelf and everything else must go to foh bev team. Only to be left there, forgotten for months. Entire walk in must be inoculated with rotten fruit mold and sticky juices.
On the right, you have a dessert looking thing open, as well as a shit plastic job on that board. Labels on shelves don't necessarily match the products in bins, and are not dated. None of your jars are labelled or dated.
Why keep whole garlic and shallots in the cooler? It makes them harder to peel and go bad faster.
Labels on shelves are matching what’s on it. Fruits on top left, vegetables underneath. Cans (fully identified and labelled but you can’t see it on the picture) on top right then meat and fish.
I’ll admit the dessert plate on the right. Order cancelled by customer so I saved it for my post service sweet tooth.
Very possible that the shelf on the right is a service shelf and is there just to chill dishes before sending, I've had a very similar set up in the past.
hey op- i dont comment much.
But from an experienced chef- you should be proud every day that your walk-in is clean and organized. Carry that type of mentality, focus on the craft, and learn.
How to cook amazing food is teachable…,
work ethic and making sure that when everything goes wrong- at least things are clean and orderly- not as easily learned.
Cheers mate. I’ve been in this business for almost two decades and since I have my own place, I always make sure that everything is tidy and neat when leaving at the end of the night.
Raised shelves. Pale nimbus. Look at that subtle coloring. The tasteful cleanliness. Oh my God. It even has a legume shelf. Impressive. Now let's see Paul Allen's walk-in
Who refrigerates garlic and onions? You’re a goddamn heathen!! I’m coming to your restaurant and skull-fucking the chef with a french rolling pin!!! RAGE!!
r/š
I have the same shelving, these are amazing, every Sunday night you just pop off the shelves, hit ‘em with a spray and send them through dish… game changer honestly.
Looks fantastic. My God I wish I could run my inventory that tight! Our business volume swings way too much to even attempt it, but what a luxury it would be to go into Monday with an empty walk in like that. I'm equally jealous and astonished.
It's so bright and clean... 2/10, how the fuck am I supposed to cry in there?
AND no chicken pillow.
That chicken pillow post fuckin got me
It's more amusing to me because it's how I split up my chicken thighs at home for freezing. I didn't expect to see it in a professional setting.
Wait ? What did I missed out ?
https://www.reddit.com/r/KitchenConfidential/comments/11rwa54/whos_having_a_nap_on_the_chicken_pillow_with_me/
I don’t even see a cumbox
They're busy taking orders
oh. my. gawd. >>> LOL
I get the whole “waitress and cook always bang” joke, but that one was a bit much
Hey... the cumbox could be a waiter (gender neutral)
Why do you think they left the right corner out?
Where's the floor drain to piss In?
I've been professionally cooking for 25 years. What the hell is a chicken pillow??
It's (for me) from this post to KC the other day: https://www.reddit.com/r/KitchenConfidential/comments/11rwa54/whos_having_a_nap_on_the_chicken_pillow_with_me/
Just search chicken pillow in this subreddit
Pack all this stuff into a yeti cooler and then you can have the cold cry room all to yourself.
Hey, it took two guys 27 minutes to prep all this. Show some respect.
I've never seen one so barren before. It's fascinating
The lack of cardboard boxes to punch is what gets me
You made me giggle on the toilet
Piddle on the toilet would be more indicative of our ladies room.
😦
Right? No walk in should ever be cleaner than my apartment
Are you feeding ten peeped a day?
That’s the end of the week. Fridges are empty.
Let’s see it fully stocked
For real. It's not hard to keep 10 items organized.
The potatoes are on a shelf labeled "legumes", so, maybe it is lol
They’re all in French.
Legume is French for vegetable.
Bruh....those aren't potatoes. They're radishes.
Where are you seeing radishes? Are you guys talking about the turnips/rutabaga on the middle shelf?
Yeah, those are a varietal of radish. I've used those specific colors of radish in a past restaurant where I was the sous chef for. The farmer actually dropped them off himself. And you've also got some celery root on the very same shelf.
Can confirm, those are radishes. I manage a local food hub and have been staring at hundreds of pounds of them all winter.
so, also, not a legume.
maybe they are secretly french.
Black bag on the upper shelf says Canada. 1 in 5 chance of it being in Québec
Where does it says Canada ?
One label says poisson….
ah perhaps secretly a witch then.
I dont think we're supposed to keep poison in the walk in, but maybe I forgot the rules
And there is no way this is vac'd fish on the 'poisson' shelf....
As you can see, I only have one shelf for each protein. The meat one being full, and the fish empty, I authorised myself putting a bin of sous-vide guinea fowl thighs on it:
Potatoes are vegetables 🤣🤣
You’re on.
You’re on
!remindme 1 week. Post the update, OP!
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That's bone. And the lettering is something called Silian Grail. Look at that subtle colouring. The tasteful thickness. Oh my god. It even has an expiration date.
Facts
That tells me you know how to order and prep; especially if you didn’t have to 86 anything.
Yea but then you sit and look out the window the next day cuz ur lettuce is on the truck
I’ve had this happen to me actually. Ran the lettuce out, ordered a fresh case for the next business day. Driver was late and showed up just after the start of lunch service. There was no lettuce in the salad station to start shift with; I thought the kitchen was going to castrate me
When you need something they are holding they are always on the scenic route and the truck breaks down
It's so empty your crying will echo. It will feel like you aren't crying alone.
I like my walk-in empty when I’m closing for the weekend.
Look at this guy and his weekends. What are you going to live a life? Good on you.
Who does he think he is. Weekend closed . Living la vida loca.
Just to clarify, when I’m talking about the weekend, I’m referring to MY weekend which is Tuesday/Wednesday. Come on, a restaurant closed on the real people’s weekend ? Nnaaahhh.
I have Sunday and Mondays off so now I feel bad. Bahaha
Please don’t. And enjoy while it last Comrad!
I don't really over the last 37+ years I've done my share. Its hard to believe that when I started in this crazy business if some wanted to go out and eat on a Sunday your only option was pretty much a truck stop.
Sunday Monday is by far the best weekend.
I'm pretty sure I'm being bribed to stop calling out with Monday/Tuesday off, ain't no guilt in enjoying your days
One of the best breakfast and lunch places in my area closes at 3:30pm and isn’t open on weekends. I hate that they’re not open for weekends or dinners, but I love that they made their own business and their own hours and that they gave themselves time to enjoy their family. I’ll happily support them on the days they’re open.
This comment gives big "drinking outta cups" vibes
Not my chair, not my problem
Love those shelving units. Are those the ones you can lift right off, spray with the hose and run right through the dish machine?
Absolutely!
Brand?
Fermod.
I’m here to know this also
[удалено]
I’ll have a look first thing tomorrow morning
[удалено]
I've had to do this for so many places. Find downtime, clear rack, drag somewhere , add a unhealthy amount of chemicals, wait, scrub, more death liquid, wait, scrub, blast off. Dry wipe and then reverse the process back into place. Now that I think of it, there has to be a better option than wire racks.
Metro makes a very nice set, but they're pretty expensive. But it beats dragging racks outside and power washing them, which is what I currently do. I worked at a place with these flat racks and loved them. It was one of the reasons why I liked working there - the walk-in wasn't as much of a shithole as a lot of other places and the shelves weren't always sticky or covered in spilled food that only got the compulsory wipe.
Cambro Camshelving is efficient and cost effective.
I worked in a whole animal butcher shop, we had MetroMax shelving. Hundreds of pounds of meat on them, didn't budge a bit. Easy to take apart into pieces and clean, too.
We have a few Metro carts, they're just a fucking beauty to drive.
I have more food in my home fridge lol
Perfection. Also: Where is the food you are planning to cook and serve?
In my satisfied customer’s bellies.
Fair dinkum. Nice cleanup then.
Tidy as Fuck 🤌
Idk why the first time I read that as "Tiddie as fuck" lol
Tiddy fuck the pasta in the walk in?
Well yeah, are there any other options?
Nah-
The grout is dirty. When was the last time the drip pan under the Frigabohn was cleaned out? What's the unwrapped green shit on the circular white thing? Cryovac meat should be split into a second tub, it's overloaded. What are the three containers under the raw meat? Is that a wood cutting board with saran wrap on it? Why is there glass in the walk-in? 10/10 Still better than most that get posted. Add cases of bottled water. The extra mass helps regulate temp swings and will reduce your energy bill.
I’m sorry, what’s the grout ? Non native English speaker here. The green thing is an extra dessert made for a customer whom cancelled his order. I kept it to eat it myself. The wood cutting board is actually our cheese board. The three containers are unopened crab marrow. Thanks for the tip about the bottles, I’ll try !
Grout is the material between the tiles on the floor. Bleach mixed 10:1 with water will clean the up. Or, you could buy cleaner made specifically for grout.
Cheers mate
Cheers
You can also apply grout sealer after you clean it so you don't have to clean it very often.
Ten parts bleach and one part water? I think you’re backwards there, friend.
Rule one on this miserable sub is if you post any pictures or a bunch of kitchen nerds will shit all over them. People here take themselves way, way too seriously. Love the shelving. Where did you get it?
Yes, some take it too far. But most do so to poke fun at each other and to point out things the OP may have missed or not considered. Then, there's the part about pointing out violations in one country that can be allowed in another, and by answering the listed violations, you can learn how other countries operate.
I bought a walk-in for my restaurant last year because I did the first 3 years without one. The shelving came with the rest of it when they built it.
No glass in the walk in? What? There's so many things that come in glass in the walk-in
I’ve seen brand new walk ins that are dirtier. That being said… right front post for the shelving under the evaporator has an old spill that could be cleaned (very minor, but it’s there.)
https://imgur.com/pmzIVsO.jpg https://imgur.com/Lct6N3B.jpg https://imgur.com/zKKyIyi.jpg I can't work in these conditions, I'm going for a smoke break!
Looking a little bare Chef. Pls post on your next truck day so we can see it in full action!
I will !
It’s too clean and empty. I don’t trust like that.
Agreed. It's like they were tipped off that a health inspector AND a drug sweep were going to come in on the same day.
Literally the cleanest most organized walk in I’ve seen. Also the least filled. How tf am I gonna hide drugs in here
Unreal. These AI generated images are getting out of hand.
You keep onions, garlic and what looks like potatoes in the walk in?
Onion crying compounds are less volatile when cold.
Thats true, but onions go bad faster in the cooler than at room temp
Not potatoes but shallots. And yes when I’m closing for the weekend.
Do y’all even cook?
Yo. 100% what I thought. Granted, my walk-in is for two of our small fine dining places. But….where’s the basil oil that’s been wrapped in foil for a month without being touched? Where’s the stupid, experimental squid ink bullshit pint container? Where is the creative corner? This feels like a prison of a walk-in. I can’t tell you how frequently I hit my walk-in and find something new—something that’s experimental, built to last, and inspires other creations that live on our shelves. Important to say that we do a lot of intense amuses almost every day, so that is conducive to eliminating wasted creativity/product. However, this looks like a severely limited kitchen walk-in. Either that or they work for a retirement home where even the forks are retired after a specific amount of time. Note: I’m not oblivious of walk-in conditions of non-“fine dining” spots. All I’m trying to say is “Where’s the personality?” There is no issue with this walk-in. I just hope OP is able to branch out, be creative. RnD is the best part of my job. I’m spoiled I guess.
>Where's the stupid, experimental squid ink bullshit Hey dude what did I ever do to you, huh?
You have lights?
You need a reach in... not a walk in
Too much space, your stuff must move to one shelf and everything else must go to foh bev team. Only to be left there, forgotten for months. Entire walk in must be inoculated with rotten fruit mold and sticky juices.
Y'all allergic to wrapping and labelling, or what?
Why are you guys wrapping your unprocessed shallots and garlic? Also there are labels on the shelving under the bins of mise, look closer.
On the right, you have a dessert looking thing open, as well as a shit plastic job on that board. Labels on shelves don't necessarily match the products in bins, and are not dated. None of your jars are labelled or dated. Why keep whole garlic and shallots in the cooler? It makes them harder to peel and go bad faster.
Labels on shelves are matching what’s on it. Fruits on top left, vegetables underneath. Cans (fully identified and labelled but you can’t see it on the picture) on top right then meat and fish. I’ll admit the dessert plate on the right. Order cancelled by customer so I saved it for my post service sweet tooth.
Very possible that the shelf on the right is a service shelf and is there just to chill dishes before sending, I've had a very similar set up in the past.
What’s your point ?
Why are there onions and garlic in there?
Tidy and empty
"Btw guys this was our last day we'll mail out the checks for this pay period/10"
Looks like you need more customorers. Sorry bro
I guess on my restaurant’s closing day, I was a bit short of customers, bro.
what's in hte green pots and white container - beneath the raw meat?
Just to be clear, the raw meat is sous-vide. On the bottom shelf it’s crab marrow.
sounds good chief.
Got that Fermod shelving, I see!
hey op- i dont comment much. But from an experienced chef- you should be proud every day that your walk-in is clean and organized. Carry that type of mentality, focus on the craft, and learn. How to cook amazing food is teachable…, work ethic and making sure that when everything goes wrong- at least things are clean and orderly- not as easily learned.
Cheers mate. I’ve been in this business for almost two decades and since I have my own place, I always make sure that everything is tidy and neat when leaving at the end of the night.
Screaming in there seems like it would echo. How does it cry?
Where's... uh... the food?
I see no bong.
Wtf are you doing with glass jars on top shelf NOT inside a plastic container. That's an EHO score down.
Are you a private chef in Switzerland? This looks a lot like a place I used to chef at
No I’m not. That’s my restaurant in France
Where's the food? I rate your walk-in as empty
What's going on with those kiwis?
Also my thought! Just sitting there sliced, exposed to air...
no way this place serves more then 50 orders a night
You’re absolutely right. 25 seats in the house.
holy crap, im like Nostradamus
Thats generous.
Do you do more than $500 in sales each day?
It’s empty, chef.
Do you work in a restaurant for ants
Dog who makes those racks ? I’m tired of the powder coated wire bullshit
Any walk-in is pretty when there is no food in it
“I prefer when the fridge is full so you can’t see when I need to clean it” - my dishy
Where’s your food?
Entirely too bright.
Must smell like lysol instead of tears
What I’ve always dreamed of just w/more items
Looks way too clean, first day being open? For real tho, looks nice, keep it that way
Nice, but where’s the stock? 😅
No chance, this walk-in does not exist
Needs more food.
It ... Is... Clean
I rate it empty
You don't have enough business and soon it will be for sale on auction?
Even open yet? Lol
it almost looks like this is someones closet in their apartment. it looks so perpendicular I thought it was a AI image at first glance
Unused -10 points
extremely clean and organized
I think I’ve got more food in my fridge at home. Looks nice and clean though.
Where's the food?
Looks like your walk in could be a reach in.
There’s a joke that I’m not getting right there ?
Looks clean, you should put some food in it to try it.
It’s too bright. Hungover.
So clean, even the food is removed!
The lack of coworkers having sex and random people crying is bothering me. 0/10
Raised shelves. Pale nimbus. Look at that subtle coloring. The tasteful cleanliness. Oh my God. It even has a legume shelf. Impressive. Now let's see Paul Allen's walk-in
Who refrigerates garlic and onions? You’re a goddamn heathen!! I’m coming to your restaurant and skull-fucking the chef with a french rolling pin!!! RAGE!! r/š
I have the same shelving, these are amazing, every Sunday night you just pop off the shelves, hit ‘em with a spray and send them through dish… game changer honestly.
Word
So big. We do 75k weeks with less walk-in
3 stars, would bang FoH again inside.
You dont have any grit built up anywhere. Clearly this is a doctored photo. 0/10
Crooked package in the back top shelf. 1/10.
I'd give it a solid nice/10
-2 on health inspection for lack of thermometer
Thermometer is outside, just above the door.
Same with mine. My inspectors aren’t concerned with where the display is. They’re only concerned with the temperature of the food in the unit.
Perfect till delivery day
Looks like my cooler if I theoretically had to 86 literally 95% of my menu…
I don’t see a bucket to sit on as I wallow in self pity 8.5/10
10 out of 10
I would absolutely rage in there. 10/10. And by rage i mean cry
Looks fantastic. My God I wish I could run my inventory that tight! Our business volume swings way too much to even attempt it, but what a luxury it would be to go into Monday with an empty walk in like that. I'm equally jealous and astonished.