@don.brandonnn: SERVER JOB #serverlife #pocketicket #restaurant #serving

don.brandonn

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Sunday 15 June 2025 14:33:18 GMT

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TheRIG.25 :

Servers get tipped for being nice & cooks get the short end of the stick while doing all the work

2025-07-28 17:29:47

0

jayden :

ik a cheddars kitchen when i see one

2025-06-17 22:33:50

1

Talmadge Gunn :

" hey blaaake" I need an order of blah blah blah and this that and the third ON THE FLY ugh I hate pocket tickets

2025-07-31 07:46:09

0

Hefty Notes :

Shit happens bro. Quadruple check. Most tables know when you lie, own up to it, apologize. Some get over it, some don’t.. at the end of the day you serve hundreds of tables, mistakes are bound to happen. The kitchen excuse is pretty burnt out. Honesty is much less weight and occasionally tipped

2025-07-27 07:40:14

0

Chuy Rod :

Gonna have to blame the kitchen

2025-06-15 16:36:28

2231

Travis Kelley :

Haven’t waited tables in years. This is the worst feeling and I still have nightmares about it 😂😂😂

2025-07-30 18:32:48

0

roccaine :

I could never forget that feeling😭 watching money run away from you at an instant

2025-06-17 00:11:02

614

Maldonaditho :

Bruh… hear me out😭 on my first day as an official server after training for just one day… they trew me there as a server because there was a festival going on outside, the restaurant has around 70 tables including the big party tables, all the restaurant was full and I had to take care of 7 tables plus 2 parties… 😭 people were literally just walking in and out, don’t know how I survived but at least 5-7 tables walk out (from all the 40+ tables I had that night… they were waiting for so long, and that was because their food wasn’t on the computer 😭 I literally wanted to quit that day… cause I felt so bad… I had to tell every single table that it was my first day so they understood that I was a little behind.. 😐 way to behind… 🫠😭😂At the end I made like $570 that night 😭 don’t know how 🫠😂😂

2025-07-24 05:59:06

1

Simoneee :

I’m afraid I know this kitchen a little too well💔

2025-07-13 17:47:47

1

ℒ𝒾𝓁𝒾 :

Now imagine this ON FATHERS DAY😀😀

2025-06-16 19:47:15

1508

Cynicaloptimist_ :

Do you work at Cheddars?? This looks exactly like the one I work at and I peeped that country fried steak 😭

2025-07-26 07:09:12

1

George Quintana Jr. :

IM A COOK, WHY AM I BEHIND ENEMY LINES

2025-07-11 18:33:10

173

Lizzie:) :

One time I blamed that on the cooks and the table was the chefs parents😭

2025-06-21 18:34:51

59

araceliiw :

Me today “need this on the fly neowwww plsss” 😣

2025-06-16 03:24:17

458

OliOliver :

I always blame it on the cooks when something is clearly my fault because I don’t wanna be yelled at. They can take the blame for my actions because they don’t get to interact with customers

2025-06-16 20:34:35

339

Keith Baird905 :

“So what did you wanna pick for your free dessert?”

2025-06-23 18:34:37

211

Caroline🧸 :

I know a cheddars when I see one

2025-06-18 17:31:48

1

snt773 :

Passing by the table thinking either they ate fast or why hasn’t their food came out 🤣

2025-07-12 16:56:04

1

Sal :

“Why did you 911 this huge order?”

2025-07-11 18:07:41

2

yaslene :

and then there’s more than 5 screens💔💔

2025-06-16 06:09:01

88

Timber :

I know cheddars when I see one

2025-07-12 03:25:47

1

⚜️autumn smith⚜️ :

listen last night i forgot to put this poor tables food in for a hot minute (we got busy super quick so they saw me running around) i just told them the kitchen was super backed up. i even forgot to bring them their sauce they asked for….. their bill was $50 he handed me a $100 bill and told me to keep the change😭 i was in utter shock. i don’t know what i did to deserve that although i always try to recover super well, i was still shocked😭🥹

2025-07-11 07:39:50

1

jake Gomez :

Had a group of 8 that I forgot to ring in one time. 20 minutes went by and that’s when I realized it. It was busy af and ticket time was at least 40 minutes. Worst part was that i threw the ticket away so i literally had to guess and remember what they said, I remember everything but one dish. Will never forget that night💀

2025-06-16 23:43:32

46

Madison Matthews :

and the worst part is… you already cleared your checkbook and trashed all your “old” tickets

2025-06-16 14:32:32

1028

James D McDougal :

Line cook here checking in…👀👀👀

2025-06-17 07:20:11

26

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Recipe for Dark Chocolate Fudge with Caramel and Hazelnut Praline: 🌰🍫 Ingredients for the fudge (Suitable for two 20 cm square rings) This is quite a large quantity, so you can halve it • 6 large eggs • 200 grams white sugar • 400 grams dark chocolate (at least 70% cocoa solids) • 300 grams butter • 50 grams molasses Alternatively – you can use 250 grams of sticky dark brown sugar instead of the white sugar and molasses • 120 grams high-quality cocoa powder • 80 grams white flour • ½ teaspoon salt For the caramel toffee: • 100 grams sugar (½ cup) • 125 grams heavy cream (38% fat) – half a container • A pinch of Atlantic sea salt • 50 grams soft butter (not melted) For the dark chocolate praline layer: • 5 heaping tablespoons hazelnut praline spread (100 grams) • 200 grams dark chocolate • 80 grams butter Optional – a pinch of sea salt Some extra dark chocolate for decoration ⸻ How to prepare the caramel toffee: • In a wide, heavy skillet over medium heat, spread the sugar evenly so there are no height differences. • Caramelize the sugar – do not stir the sugar at all, only tilt the pan from side to side to distribute the heat evenly. • While the sugar is caramelizing, heat the cream in the microwave so it’s hot (important! Don’t add cold cream to caramel), and soften the butter. • Once the sugar is evenly colored, carefully add the hot cream while stirring vigorously until fully incorporated. • Finally, blend in the butter and salt using an immersion blender. • Transfer the caramel to a shallow container, cover with plastic wrap, and refrigerate for a few hours. ⸻ After a few hours: Preheat the oven to 180°C and line the baking tray you’re working with. Note: I chose to use a large flat anodized tray from which I cut circles like in the video. You can pour the fudge directly into a round ring wrapped in aluminum foil and baking paper, but in my opinion, my method is better because it saves the trouble of wrapping each ring individually. ⸻ Preparing the fudge: • In a large bowl, melt the chocolate and butter into a smooth mixture with no lumps. • In another large bowl or a stand mixer, beat the whole eggs with all the sugar at once until pale and fluffy. • Add the chocolate mixture to the egg mixture and stir until partially combined using a whisk. • Add the molasses (if using) and the dry ingredients. • At this stage, it’s recommended to switch to a spatula because the batter is very thick and might break the whisk. • In any case, finish mixing with a spatula to avoid flour clumps that may have sunk and not mixed properly. Pour into the lined pan, smooth out as much as possible, pipe in the caramel, and swirl lightly with a knife. • Bake for 23–25 minutes until the fudge is soft in the center but baked at the edges. • Cool completely. ⸻ Once the fudge is fully cooled: For the praline layer – melt all the ingredients in a bowl until completely smooth and glossy but not too runny. Transfer to a convenient pouring tool/piping bag. ⸻ Assembling the dessert: • Cut out circles of the desired size, and leave the fudge inside the ring without removing it. • Pipe the hazelnut praline layer over each ring with fudge and smooth into a flat, glossy layer. Try not to touch it with your fingers to avoid fingerprints. • Refrigerate the fudge for 20 minutes. ⸻ Decorations: • While the fudge is chilling, carefully melt the chocolate in the microwave in short pulses until fully melted. • Transfer the chocolate to a piping bag (preferably a small one for easier handling). • After 20 minutes in the fridge, cut a very, very small hole in the piping bag to create thin, delicate lines – don’t be tempted to cut a large opening. • From here, it’s up to you – you can drizzle as shown in the video or just make random lines. • Finally, place halved hazelnuts and small gold leaves if you have. #fyp #trend

Recipe for Dark Chocolate Fudge with Caramel and Hazelnut Praline: 🌰🍫 Ingredients for the fudge (Suitable for two 20 cm square rings) This is quite a large quantity, so you can halve it • 6 large eggs • 200 grams white sugar • 400 grams dark chocolate (at least 70% cocoa solids) • 300 grams butter • 50 grams molasses Alternatively – you can use 250 grams of sticky dark brown sugar instead of the white sugar and molasses • 120 grams high-quality cocoa powder • 80 grams white flour • ½ teaspoon salt For the caramel toffee: • 100 grams sugar (½ cup) • 125 grams heavy cream (38% fat) – half a container • A pinch of Atlantic sea salt • 50 grams soft butter (not melted) For the dark chocolate praline layer: • 5 heaping tablespoons hazelnut praline spread (100 grams) • 200 grams dark chocolate • 80 grams butter Optional – a pinch of sea salt Some extra dark chocolate for decoration ⸻ How to prepare the caramel toffee: • In a wide, heavy skillet over medium heat, spread the sugar evenly so there are no height differences. • Caramelize the sugar – do not stir the sugar at all, only tilt the pan from side to side to distribute the heat evenly. • While the sugar is caramelizing, heat the cream in the microwave so it’s hot (important! Don’t add cold cream to caramel), and soften the butter. • Once the sugar is evenly colored, carefully add the hot cream while stirring vigorously until fully incorporated. • Finally, blend in the butter and salt using an immersion blender. • Transfer the caramel to a shallow container, cover with plastic wrap, and refrigerate for a few hours. ⸻ After a few hours: Preheat the oven to 180°C and line the baking tray you’re working with. Note: I chose to use a large flat anodized tray from which I cut circles like in the video. You can pour the fudge directly into a round ring wrapped in aluminum foil and baking paper, but in my opinion, my method is better because it saves the trouble of wrapping each ring individually. ⸻ Preparing the fudge: • In a large bowl, melt the chocolate and butter into a smooth mixture with no lumps. • In another large bowl or a stand mixer, beat the whole eggs with all the sugar at once until pale and fluffy. • Add the chocolate mixture to the egg mixture and stir until partially combined using a whisk. • Add the molasses (if using) and the dry ingredients. • At this stage, it’s recommended to switch to a spatula because the batter is very thick and might break the whisk. • In any case, finish mixing with a spatula to avoid flour clumps that may have sunk and not mixed properly. Pour into the lined pan, smooth out as much as possible, pipe in the caramel, and swirl lightly with a knife. • Bake for 23–25 minutes until the fudge is soft in the center but baked at the edges. • Cool completely. ⸻ Once the fudge is fully cooled: For the praline layer – melt all the ingredients in a bowl until completely smooth and glossy but not too runny. Transfer to a convenient pouring tool/piping bag. ⸻ Assembling the dessert: • Cut out circles of the desired size, and leave the fudge inside the ring without removing it. • Pipe the hazelnut praline layer over each ring with fudge and smooth into a flat, glossy layer. Try not to touch it with your fingers to avoid fingerprints. • Refrigerate the fudge for 20 minutes. ⸻ Decorations: • While the fudge is chilling, carefully melt the chocolate in the microwave in short pulses until fully melted. • Transfer the chocolate to a piping bag (preferably a small one for easier handling). • After 20 minutes in the fridge, cut a very, very small hole in the piping bag to create thin, delicate lines – don’t be tempted to cut a large opening. • From here, it’s up to you – you can drizzle as shown in the video or just make random lines. • Finally, place halved hazelnuts and small gold leaves if you have. #fyp #trend

#viral #fyp #relatable

#viral #fyp #relatable

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