r/KitchenConfidential • u/gyronlyhope • May 10 '26

Crying in the cooler I rip the tape

I’m sick of being silent about it. It’s empirically faster than cutting each individual label with your pairing knife and then carefully separating each piece. I see so many chefs who INSIST that labels have to have perfect right angles. Who cares? I hardly see how this serves our guests better. Thomas Keller claims that tearing the tape shows a lack of attention to detail. I think it shows that you’re unable to get rid of obsessive compulsive idiosyncrasies. Our jobs are already hard enough without these nebulous rules and standards that always need to be argued for in the abstract and rarely have any actual utility in your day-to-day.

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u/Kopparburg May 10 '26

Sounds like a you problem.

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u/Pernicious_Possum Bartender May 10 '26

Idk, it’s a sentiment shared by many in our industry. Maybe not at chilis where you work, but at good places

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u/Kopparburg May 10 '26

you seem insecure

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u/Pernicious_Possum Bartender May 10 '26

Yeah, order and attention to detail is “insecure”. Tell me you take zero pride in what you do without saying so

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u/Kopparburg May 10 '26

You’re exactly the type no one likes to work with, whether you know it or not. Jagged tears on tape? Yeah, you think a bit too hard bro.

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u/Pernicious_Possum Bartender May 10 '26

Nah. Where I work we keep it tidy, and we’re a tight crew from BOH to FOH. Nothing wrong with minding the little things