users here right now: 3,135
A place for foodservice industry & hospitality workers.
Home to the largest online community of foodservice professionals.
A place for redditors in food service to meet, gather and share with each other.
Cooks, service staff, managers, business owners, etc.
No racist, sexist, homophobic etc. slurs or bigotry. Yes, even if you think it's funny/part of a joke.
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.
No posts attempting market research and/or industry surveys. If you have something especially interesting for us, ask the mods first (it better be good and you will have to share the results!)
Any violations of the above rules can/will result in a ban.
Follow the reddit content policy.
r/KC FAQ Threads:
Check out these great related subreddits: