|
Halalelujah posted:Or do what my date did at Per Se and get intimidated and not say anything about a shellfish allergy. 
|
#
?
Jul 27, 2012 16:34
|
|
|
|
| # ? May 11, 2024 16:48 |
|
|
The worst part of my meal was trying to calculate a 3 figure tip while seeing double. Sure, the wine pairings seemed like a good idea at the start, but then you don't want to be wasteful so you drink them all and before you know it you're watching an old french guy grope your wife while the sommelier goes on about Alsace and the room starts to spin and oh god I can't tell how loud I'm talking Four stars, would go back again
|
|
#
?
Jul 27, 2012 16:38
|
|
|
Flash Gordon Ramsay posted:The worst part of my meal was trying to calculate a 3 figure tip while seeing double. Sure, the wine pairings seemed like a good idea at the start, but then you don't want to be wasteful so you drink them all and before you know it you're watching an old french guy grope your wife while the sommelier goes on about Alsace and the room starts to spin and oh god I can't tell how loud I'm talking Mediaphage, pf and I (plus spouses) went to a tasting menu place for a 5-hour, 16 course meal on NYE and by the end of it we were all completely drunk off our minds. The first course was paired with a shot of vodka and it kind of went downhill from there. Without the pictures I think the only courses I would remember are the pickle course and the one that came with a fried squab head.
|
|
#
?
Jul 27, 2012 16:44
|
|
|
Yeah, she was in the bathroom half the time and I was confused because I was busy getting druuuunk and eating the best meal of my life. Still friends with the girl, tease her about it to this day. edit: one nice thing about per se dem, no need to calculate tip! Jay Carney fucked around with this message at 16:50 on Jul 27, 2012 |
|
#
?
Jul 27, 2012 16:47
|
|
|
Alinea and Brooklyn Fare you prepay so you only pay for wine. It's cool because it gives you time to write off the cost of the meal so there's no walloping feeling of financial loss at the end (unless you go wine crazy).
|
|
#
?
Jul 27, 2012 17:39
|
|
|
No Wave posted:Alinea and Brooklyn Fare you prepay so you only pay for wine. It's cool because it gives you time to write off the cost of the meal so there's no walloping feeling of financial loss at the end (unless you go wine crazy). I don't like it. I'd like to be able to just pay for wine pairings straight away honestly, since I know that's probably what I'll end up doing. I'd rather pay like 300 now and not worry about anything at all the day of, than 225 and then another 75. and have to worry about tip and blah blah do you tip on your beverage purchases? I'd hope not since gratuity was technically 'already included' or whatever...
|
|
#
?
Jul 27, 2012 20:16
|
|
|
My local Costco started carrying whole lambs. Where the hell do you store something like this http://i.imgur.com/SZrKJ.jpg
|
|
#
?
Jul 28, 2012 00:32
|
|
|
I think you're just supposed to sous vide it in your bathtub.
|
|
#
?
Jul 28, 2012 00:57
|
|
|
mindphlux posted:do you tip on your beverage purchases? I'd hope not since gratuity was technically 'already included' or whatever... Who tips? 
|
|
#
?
Jul 28, 2012 00:58
|
|
|
Whole Lamb. 3.19/lb. WHY ISN'T THIS AT MY COSTCO?!
|
|
#
?
Jul 28, 2012 00:58
|
|
|
Real post I'd take it home and fabricate it. Then enjoy it bit by bit.
|
|
#
?
Jul 28, 2012 00:59
|
|
|
Steve Yun posted:My local Costco started carrying whole lambs. Where the hell do you store something like this Whoa that is awesome, what area Costco are you going to? I haven't been a member for a while because I used to live 5 minutes walking from an awesome grocery store, but now that I moved things are different. Things like this might convince me to become a member again...
|
|
#
?
Jul 28, 2012 01:02
|
|
|
Dirty Phil posted:Whoa that is awesome, what area Costco are you going to? I haven't been a member for a while because I used to live 5 minutes walking from an awesome grocery store, but now that I moved things are different. Things like this might convince me to become a member again... Flash Gordon Ramsay posted:I think you're just supposed to sous vide it in your bathtub.
|
|
#
?
Jul 28, 2012 01:03
|
|
|
What was the average weight of those things? did they have heads? Organs?
|
|
#
?
Jul 28, 2012 01:11
|
|
|
mindphlux posted:I don't like it. I'd like to be able to just pay for wine pairings straight away honestly, since I know that's probably what I'll end up doing. I'd rather pay like 300 now and not worry about anything at all the day of, than 225 and then another 75. and have to worry about tip and blah blah It's probably smarter not to make pairing a web option because they can make a fuckload of money on huge spenders dropping ten grand on a special bottle so they always want to keep that window open.
|
|
#
?
Jul 28, 2012 01:13
|
|
|
Def no organs, you can see that the chest is split. Head is probably off as well, but I don't see whole lamb often, so maybe it is there. 20%, post wine? hahahahaha. Servers never deserve a large tip based on cost of food, seriously. The tip should be based on service. Do you refill my drinks before they're full, did you offer me the special, were you able to describe the food in detail.? That's what should get a server a good tip. Not "well, food was $200, so I should tip $40" It's infuriating to work as a cook in a hotel, and know that the servers are making 6-800 more per week than you. The worst part is if you're working the buffet, servers literally do nothing, and still get that 15% tip. They get your drinks, and will get an automatic 4bux for everyone who gets the buffet. Chef De Cuisinart fucked around with this message at 01:21 on Jul 28, 2012 |
|
#
?
Jul 28, 2012 01:14
|
|
|
I thought maybe they came with an awesome giblet packet.
|
|
#
?
Jul 28, 2012 01:19
|
|
|
Flash Gordon Ramsay posted:I thought maybe they came with an awesome giblet packet. They're probably frozen whole, and it'd be difficult to secure giblets without major bruising during shipping.
|
|
#
?
Jul 28, 2012 01:22
|
|
|
Chef De Cuisinart posted:20%, post wine? hahahahaha. Servers never deserve a large tip based on cost of food, seriously. The tip should be based on service. Do you refill my drinks before they're full, did you offer me the special, were you able to describe the food in detail.? And we're talking about Alinea... No specials necessary
|
|
#
?
Jul 28, 2012 01:22
|
|
|
No Wave posted:so be a server, don't get all butthurt because you're getting exploited so bad by the owner Even then I wouldn't be tipping 20%. For the service I'd expect from fine dining, $40 to 50 should suffice. Do you still pay 20% if you spring for a $200 bottle of wine? I certainly wouldn't. In the event I go somewhere that I know tips out their cooks, I certainly tip extra. But I just don't see the reason for tipping a server based on the cost of food. Chef De Cuisinart fucked around with this message at 01:35 on Jul 28, 2012 |
|
#
?
Jul 28, 2012 01:25
|
|
|
EDIT: If tip chat forbidden disregard. I can stop if need be.Chef De Cuisinart posted:Even then I wouldn't be tipping 20%. For the service I'd expect from fine dining, $40 to 50 should suffice. Do you still pay 20% if you spring for a $200 bottle of wine? I certainly wouldn't. I mean people choose jobs and are hired and rent their apartments and plan their life with the expectation that they'll be paid a certain amount. If they did decent and you pay them less than 15% or whatever they made less than they expected to make regardless of your own feelings. That's fine and all, but your reality is definitely in conflict with theirs. And also, we're talking about a tasting pairing where at least thirteen individual beverages are served - it would feel strange not to tip on that considering everything that has to go into that... No Wave fucked around with this message at 01:43 on Jul 28, 2012 |
|
#
?
Jul 28, 2012 01:34
|
|
|
Wasn't tip chat verboten?
|
|
#
?
Jul 28, 2012 01:37
|
|
|
Steakandchips posted:Wasn't tip chat verboten? In the industry thread. Long and short of it: tipping is dumb, unless it supports the cook. None of this would even be an issue if labor laws weren't based around servers getting tips.
|
|
#
?
Jul 28, 2012 01:44
|
|
|
Chef De Cuisinart posted:In the industry thread. I've seen you post before but had no idea you were this much of a dumbshit.
|
|
#
?
Jul 28, 2012 01:48
|
|
|
Chef De Cuisinart posted:In the industry thread.
|
|
#
?
Jul 28, 2012 01:48
|
|
|
No Wave posted:Servers are people too... I mean obviously it's not a very good job given that there's so much turnover and most people don't want to be one and restaurants have trouble getting good waiters. I don't like that you're taking out your aggression for being paid nothing on the waiters instead of the people who actually are deciding to pay you nothing. You're the one putting up with your abuse. If you're jealous of the waiters living a better lifestyle, maybe you really just think they may have made a smarter decision? And if the intangibles (working with food etc.) are better in BoH then why are you so bitter? I'm not saying don't tip. Good service deserves a good reward. I'm saying don't tip based on the bill. I get paid well for a cook, but our waiters make double what I do just because of the hotel's clientel. I have nothing against servers, I just take issue with paying a blanket 15% of whatever my bill was.
|
|
#
?
Jul 28, 2012 01:53
|
|
|
LOOKIT THIS FUZZY LITTLE PUPKINS! Go on, just lookit dat face. How about snow? You like snow?  Whatever we were talking about, seems a puppy break is in order.
|
|
#
?
Jul 28, 2012 02:03
|
|
|
Chef De Cuisinart posted:I'm not saying don't tip. Good service deserves a good reward. I'm saying don't tip based on the bill. Again - you're choosing to work in a career where you get fairly consistently screwed, and they're choosing to work in a field where they have the expectation of getting paid more. That's why they're waiting. It's not some jackpot they won, because working with customers suuuuuuuucks. Ask a lot of owners and their waiters are way more valuable than most of their cooks because they're way harder to replace. So they get paid more... No Wave fucked around with this message at 02:07 on Jul 28, 2012 |
|
#
?
Jul 28, 2012 02:03
|
|
|
I can't speak for restaurants, as I've not really worked outside of the hotel environment. But most people that work for hotels are lifers. They're there for the guaranteed raises, and benefits. Our waiters have been here 10+ years. Hell, our busser is salary capped at $20/hr, AND he gets tipped out by the waiters at the end of the day. So yeah, restaurants are totally different and I'm really dumb, I'm just relating my experience to the situation.
|
|
#
?
Jul 28, 2012 02:11
|
|
|
Chef De Cuisinart posted:I can't speak for restaurants, as I've not really worked outside of the hotel environment. But most people that work for hotels are lifers. They're there for the guaranteed raises, and benefits. Our waiters have been here 10+ years. Hell, our busser is salary capped at $20/hr, AND he gets tipped out by the waiters at the end of the day. Yeah I'm going to go ahead and say you should tip better.
|
|
#
?
Jul 28, 2012 02:36
|
|
|
Basically - a restaurant is structured to operate under the assumption that waiters will make a certain % of tips. If they consistently start to make less than that waiters will start to leave and go elsewhere and the restaurant will have to change its structure. Tipping the waiter as we're expected to is what enables restaurants to run the way that they run.
|
|
#
?
Jul 28, 2012 02:48
|
|
|
Errant Gin Monks posted:Yeah I'm going to go ahead and say you should tip better. As long as I don't have issues with my server, I usually tip 10-15%. I think that's acceptable.
|
|
#
?
Jul 28, 2012 02:53
|
|
|
If the waitress lets me pinch her rear end, I tip 50%. Male servers get no more than 10%, ever. Even if he's devastatingly handsome and he blows me in the bathroom before dessert. Discuss.
|
|
#
?
Jul 28, 2012 03:04
|
|
|
Chef De Cuisinart posted:As long as I don't have issues with my server, I usually tip 10-15%. I think that's acceptable. You're an rear end in a top hat, sorry to break it to you.
|
|
#
?
Jul 28, 2012 03:05
|
|
|
Almost all of the money you spend on anything usually ends up in the hands of somebody super rich who's a douchebag. The exception is restaurants and especially tipping. So it's cool to tip because it's at least one dollar of yours that's not going to some super rich scumbag.
|
|
#
?
Jul 28, 2012 03:08
|
|
|
EAT THE EGGS RICOLA posted:Mediaphage, pf and I (plus spouses) went to a tasting menu place for a 5-hour, 16 course meal on NYE and by the end of it we were all completely drunk off our minds. The first course was paired with a shot of vodka and it kind of went downhill from there. Here, remind yourself then: dinner1 https://www.facebook.com/media/set/?set=a.10150189990199755.311713.508529754&type=3 dinner2 https://www.facebook.com/media/set/?set=a.10150533425109755.379648.508529754&type=3 Also I wasn't drunk. Just tipsy.
|
|
#
?
Jul 28, 2012 04:11
|
|
|
Chef De Cuisinart posted:I can't speak for restaurants, as I've not really worked outside of the hotel environment. But most people that work for hotels are lifers. They're there for the guaranteed raises, and benefits. Our waiters have been here 10+ years. Hell, our busser is salary capped at $20/hr, AND he gets tipped out by the waiters at the end of the day. Whoever told you this is loving with you to get a rise out of you.
|
|
#
?
Jul 28, 2012 04:54
|
|
|
JetSet posted:Whoever told you this is loving with you to get a rise out of you. I've seen the payroll, busser has been there 15 years, he's capped at 20/hr
|
|
#
?
Jul 28, 2012 05:10
|
|
|
Chef De Cuisinart posted:I've seen the payroll, busser has been there 15 years, he's capped at 20/hr What I'm telling you, as a restaurant manager (in a hotel no less), is that no busser, no matter how good they are, is worth $20 an hour. I don't think you saw what you think you saw.
|
|
#
?
Jul 28, 2012 05:16
|
|
|
|
| # ? May 11, 2024 16:48 |
|
|
JetSet posted:What I'm telling you, as a restaurant manager (in a hotel no less), is that no busser, no matter how good they are, is worth $20 an hour. I don't think you saw what you think you saw. Doesn't matter, yearly review comes around, he gets a raise. Even if you give him a poo poo raise of 2%, and you do that for 15 years, he'll salary cap. You can't fire him, and you can't not give him a raise at our establishment. We also have 3 barely decent cooks making $20/hr because they haven't been bad enough to fire over 15+ years.
|
|
#
?
Jul 28, 2012 05:24
|
|