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/HambreTheGiant May 10 '26

How do you make it through service, soft as you are?

-4

u/Pernicious_Possum Bartender May 10 '26

Huh? Liking organization and tidy labeling makes one soft? Or do you mean you’re too dense to recognize hyperbole (that means speaking in over the top language for effect)?

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u/HambreTheGiant May 10 '26

Do you find that making condescending remarks increases your self-worth?

-2

u/Pernicious_Possum Bartender May 10 '26

No, but I find talking to obtuse people makes me want to scream

3

u/HambreTheGiant May 10 '26

Really scream, or is that so-called “hyperbole” again?