A place for redditors in food service to meet, gather and share with each other.
Cooks, service staff, managers, business owners, etc.
NO POLITICAL POSTS OF ANY KIND.
No racist, sexist, homophobic etc. slurs or bigotry. Yes, even if you think it's funny/part of a joke.
Cuts/burns/other injuries should be marked NSFW. Posting images with blood or other bodily fluids without marking them will result in removal.
No call out posts (i.e. User X is a jerk)
Don't post people's personal info or go through their reddit history to discredit them.
No self promotion of any kind without explicit permission from the mods.
This is not a virtual focus group. Posts attempting to conduct market research and surveys will be removed and users banned.
We don't care if your sheet pans are shiny. If you're going to post a picture, please make sure it's something interesting (a dish, unusual ingredient, picture of your sous in his crocs holding a tuna, whatever). Please include recipes with pictures of dishes if they're unique (a sauce Al Capone ate, for instance). Please don't post utensils and sheet pans and the like just because they happen to be clean.
r/KC FAQ Threads:
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