"Blistering Heat Wave Threatens Seattle"

[Captain90s]

I wish I'd thought to take a picture of the panel that shows temperature outside and inside the kitchen.

At 4 pm, 94 degrees outside, 134 on the line

We were filling quart containers with ice water, stepping out back and dumping them on ourselves to stay cool. Management just recently made ballcaps a part of our uniform. We were leaving ours in the freezer for 10-15 minutes at a time and then wearing them until they got hot again.

So glad I didn't have a double shift today

[Pablo]

So they can't afford to dump cold AC air in the kitchen?

I haven't turned our AC on yet. May have to tonight. Our secret garden patio is shady, plus I hose everything down. Comfortable low 80s.

[Captain90s]

A/C is for the weak.

[Selador]

So they can't afford to dump cold AC air in the kitchen?

I know, right?

I mean, the kitchen is what makes them money in the first place.

[Massivedesign]

So they can't afford to dump cold AC air in the kitchen?

Putting AC in a commercial kitchen is about as pointless as attempting to calm a volcano with a garden hose.

[Captain90s]

For reals, no commercial kitchen anywhere has air conditioning. The amount of energy it would cost to cool down a space that is heated by multiple ovens, stove burners, flattops, fryers, salamanders, ect ect. It's staggering.

We do have two cold air vents in the back of house. They're great if you're standing directly under them, but they're not intended to be a/c.

[snozzberries]

You'd have to have raised floors, and the cold air is injected into the floor. So it sinks, and stay lows. The hot air will all rise. if you have shorts, it'll keep your nuts cold.

[Sinus211]

I wish I'd thought to take a picture of the panel that shows temperature outside and inside the kitchen.

At 4 pm, 94 degrees outside, 134 on the line

We were filling quart containers with ice water, stepping out back and dumping them on ourselves to stay cool. Management just recently made ballcaps a part of our uniform. We were leaving ours in the freezer for 10-15 minutes at a time and then wearing them until they got hot again.

So glad I didn't have a double shift today

Customer: "This burger is a little heavy on salt"

Server: "Yeah, the chefs are sweating their balls off back there"

[Guntrader]

We had a dry cleaners next door to my office who had a huge roof mounted evaporative cooler.
Owner said there was no way he could afford to run an AC big enough to cool the place.

[Captain90s]

You'd have to have raised floors, and the cold air is injected into the floor. So it sinks, and stay lows. The hot air will all rise. if you have shorts, it'll keep your nuts cold.

[Captain90s]

Customer: "This burger is a little heavy on salt"

Server: "Yeah, the chefs are sweating their balls off back there"

We actually go to great lengths to not sweat in or on the food standard equipment for any self respecting line cook is a side towel shoved into a front pocket that never touches food or plates, but is used solely for mopping one's brow.

[Sinus211]

Customer: "This burger is a little heavy on salt"

Server: "Yeah, the chefs are sweating their balls off back there"

We actually go to great lengths to not sweat in or on the food standard equipment for any self respecting line cook is a side towel shoved into a front pocket that never touches food or plates, but is used solely for mopping one's brow.

That's too bad, I was thinking about swinging by the Tipsy Cow to get some Reid's special sauce.

[AR15L]

Customer: "This burger is a little heavy on salt"

Server: "Yeah, the chefs are sweating their balls off back there"

We actually go to great lengths to not sweat in or on the food standard equipment for any self respecting line cook is a side towel shoved into a front pocket that never touches food or plates, but is used solely for mopping one's brow.

That's too bad, I was thinking about swinging by the Tipsy Cow to get some Reid's special sauce.

I thought he only gave that out after hours???

[Sinus211]

Customer: "This burger is a little heavy on salt"

Server: "Yeah, the chefs are sweating their balls off back there"

We actually go to great lengths to not sweat in or on the food standard equipment for any self respecting line cook is a side towel shoved into a front pocket that never touches food or plates, but is used solely for mopping one's brow.

That's too bad, I was thinking about swinging by the Tipsy Cow to get some Reid's special sauce.

I thought he only gave that out after hours???

Write "meet me in the cooler" on a $20.

[Selador]

You'd have to have raised floors, and the cold air is injected into the floor. So it sinks, and stay lows. The hot air will all rise. if you have shorts, it'll keep your nuts cold.

All I see is the word, "image"...