KITCHEN PRANKS

We as chefs play kitchen pranks on each other. Sometimes, to pass the time when we get bored or have a little down time(never). We sometimes do pranks just to haze the new guy or the low guys on the totem pole.
The FNG (Fuckin' New Guy)will be asked to do various things, such as: go in the basement to retrieve some items......we don't have a basement. They will look for the door that leads to this "basement" for awhile, scared to come back and ask where the basement door is. We will keep asking for the said item, raising his or her stress level.
I have asked a female in the kitchen who thought she was somewhat of a knowitall to go to the pastry shop and get me 3oz, not 4oz but, 3oz of clear food coloring.
I will send a guy to another kitchen and asked if they borrowed our bacon stretcher because the vendor sent us bacon that was too small.
When we get some culinary student who is really GREEN, we will ask him to fetch a 5lb. bag of steam.
I personally like torment cooks by fucking with their personal beverage. I do the soy sauce in the coke. White vinegar in the bottle water. Rub habanero pepper around the rim of their bottled water or soda. Sriracha (very hot and spicy Asian chili sauce)(I use that on every thing I eat) squeezed into their straw, so their big slurp is met with a surprise. I have been know to melt the bottom of their straw together, so their is no suction.
Then, there is the mayo creme brulee. Take mayo and add and egg yolk to it and mix well untill it resemble custard. Take your creme brulee ramekin and and the mixture to it and sprinkle sugar over it evenly and torch it. It looks and has the texture of the real thing just no the taste. I usually leave it on the counter with a spoon next to it and somebody will eat it.
Try this one. You need horseradish. Squeeze all the liquid out of it and form into a ball and roll in panko bread crumbs and fry til golden. put those on a plate and give to the wait staff and tell them to try the amuse buche. HILARIOUS.