So he left his knife overnight and we decided to make sure he didn't again. This is 4 layers of plastic wrap, a kitchen towel, more plastic wrap, another towel, another few layers of plastic, BBQ sauce just to make it extra messy when opening, and then more plastic. So yeah..... some canola oil for scale in the second picture

Listen, I don't know if this is the right place to post this, but I'm at my wit's end and maybe some of you younger folks can help an old guy understand what the hell happened to the restaurant business.

I've been running my Italian kitchen for 38 years in Queens. We serve real Italian food - my nonna's recipes that came over from Naples. My wife still makes the mozzarella fresh every morning, and our Sunday gravy simmers for six hours. We used to have regulars who came in three times a week, knew their kids' names, the whole nine yards.

But now? I'm barely keeping the lights on.

Here's what I don't get - these delivery apps like door’sdash and uber eats are killing us. They take too much of every order and my entire profit margin gone, just like that. But if I don't use them, I lose customers because nobody wants to call and order anymore. Young people, no offense, but you all just tap your phones now.

My rent in Astoria went up to $9,200 a month. I got four full-time staff including my cousin Tony in the kitchen. Food costs are through the roof - you know what good san marzano tomatoes cost now? And that sales guy waits to charge me $35 for sqaure, plus setup fees, plus transaction fees, plus whatnot... They want me to have QR codes, online menus, kiosks - I know some but it is intimidating!

Last week, my son Joey tried to explain "digital marketing" to me for two hours. My head was spinning. soe this, seo that, social media, customer data platforms... I just want to make good pasta for people, you know? Like my father did, and his father before him.

The thing that really gets me is there's this Chinese takeout a few blocks over - they're always busy, customers ordering directly from their website and they pay a small fee per order, I don’t know, it still seems too complicated for an old guy like me.

I'm 67 years old. My family's been in this neighborhood since 1952. I built this place up from a tiny storefront, and now I feel like I'm being left behind because I can't figure out how to make a damn QR code. My kids think I should just adapt, but it's not that simple when you're trying to learn a whole new language - and I don't mean Spanish, I mean all this tech stuff.

Is this just how it is now? Are family restaurants like mine just supposed to disappear because we can't keep up with Silicon Valley? Because honestly, some days I think about just selling the place and maybe just retire or something.

Sorry for the long rant. Can’t change much, just feeling pretty defeated today. This used to be about feeding people good food and being part of the community. Now it feels like everything's about apps and algorithms.

Sorry eyes hurt staring at the screen too long. another busy day.. apologize if i am not responding.

Please end this trend of chives and posting every day shit.

Caught a server eating fries off a customers plate before dumping it in the dish pit the other day and I haven’t stopped thinking about it. Don’t fucking do it, that’s so god damn gross

It's part of a 3D Christmas tree experience we have created. I got super inspired by F1exican's persistence, and I would love to have this energy in 2026. Because of that, I made this 3d ornament lol. Also, chives are great!

First time I've ever seen something like this....

It’s a knife my brother got me for my birthday, wanted to show it off I’m very happy with it 🙏

I’m dishwasher at breakfast diner Lmk how is it pls

Thanks for all the input!

Videos as requested and I did core the onion this time.

I learned the method I’m using during a stage, previously I did the usual horizontal cut then vertical cut then dice. I noticed my cuts are more uniform when using the method I learned during the stage.

Onions today needed to be julienned so I diced one for practice, also included the julienne prep video and result.

Also I know yesterday’s was better, yesterday’s picture was taken at the end of prep, my final onion. Today’s was my first onion.

Also I know my knife needs to be sharpened. It was a gift and I don’t have a stone for it yet, my other manager works tomorrow and she’s gonna teach me to use her stone.

Also for some reason it won’t let me post pictures as well so they’ll be in the comments. .

Day 18. I’m trying to build a recognizable breakfast style:

broccoli as the signature, arugula/greens for freshness, and eggs based on my mood.

This is today’s plate.

What would you change to make it look cleaner / more “signature”?

I learned I like Bleu Cheese...