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Jul 2, 2012 03:02 PM

Christmas gifts for linecooks, dish washers and chefs of your favorite places. Am I alone?

Every Christmas I take 4-5 cases of beer to the kitchen staff. Nothing expensive I have found the most of these guys drink PBR when they are off. I will throw some bud, coors and even some corona in the mix. I love to see their faces when they realize people do appreciate the work they do. I have 4-5 place I do this every year and found that they will alway go the extra length for people and employees that I send there.

I don't make a big deal out of it, I just tell TWO people that the beer is for cooks and have a great Christmas.

If you have a regular place maybe you will want to "pay it forward" You won't regret it.

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  1. Good idea, JB. Though somewhat unseasonal, lol.

    I didn't think anyone drinks Pabst these days....

    2 Replies
    1. re: drongo

      No one drinks Pabst? Haven't been to Brooklyn recently, I guess. Seems like $1 PBR cans is de riguer with the hipster set there nowadays. It's back with a vengeance!

      1. re: iluvcookies

        OK, I stand corrected! I'm about as far from the "hipster set" as it's possible to be...

    2. Recently a few restaurants in our town have added some sort of "six pack for the kitchen" item to the menu. I find it pretty odd as a menu item. Does this happen in other places?

      I'm not averse to thanking the kitchen, and like your idea of some kind of gift. When I waited tables I often bought a pitcher or two for the kitchen after a tough shit. Just not sure how I feel about this on the menu.

      6 Replies
      1. re: debbiel

        <When I waited tables I often bought a pitcher or two for the kitchen after a tough shit.>

        Thank you for my favorite typo ever.

        1. re: small h

          Oh damn. And too late to edit. :)

          De nada.

            1. re: JB BANNISTER

              Double "like". :-)

              And I do pay it forward. The staff at a favorite restaurant of mine at which I'm a regular has a party for themselves in January, after the crazy Christmas/New Year's rush. While I usually tip very well throughout the year, they get a separate $100 to go towards their party in a Christmas card envelope just before the holiday.

          1. I talked to a few managers and was told the line men and women love PBR because "$ for $ PBR is your cheapest beer buzz"

            1. I like this, and it's also worth considering bringing the kitchen a food or non-booze item, since restaurants rates of binge drinking are so high.

              according to the Amer. Journal of Drug & Alcohol use,
              -Restaurant workers have the 3rd-highest rates of drinking of all job categories,
              -Restaurant staff 15% of restaurant workers binge twice a week,
              -problem drinking tends to be higher for kitchen staff than waitstaff.

              That said, for these same reasons booze may get you more love from the kitchen!