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Kenning posted:It was fuckin' nuts tonight. I sold $2400, loving killed it. Goons With Spoons > The Highs Are Very High, The Lows Are Very Frequent: The Restaurant Industry Thread Shamelessly stolen from the MMO HMO. Meanwhile, I wait for corporate to figure out that my store is not Muncie, Akron, or whatever other college town, and that we're stuck in the middle of what is basically urban sprawl structures. The foot traffic the other stores depend on for their Valentines Day and Finals Week horror stories doesn't happen here. Every time we get a new manager, they're told the same tales of $15,000 weeks of baked terror, and every time end ends up being just another day, despite the fact that we shot our labor budget into the sun. This is starting to coalesce into a theory that the larger a chain gets, the more out of touch corporate gets and should probably just stay out of the affairs of the stores except for promotions.
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Dec 14, 2013 21:44
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Chef De Cuisinart posted:Word. Jesus loving Christ. Godspeed. I really hope you aren't killing yourself for lovely wages.
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Dec 14, 2013 23:35
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I have a feeling the apprentice I work with is going to get a very rude awakening when I shoot through to a new job in a couple of months. Despite the fact she's been cooking now for a year she can't seem to get on top of the prep work at any point in time. Every weekend ends up with me doing almost the same prep jobs every single time and it's making GBS threads me to tears. I don't think it's that she isn't getting it it's more of a case of her being incredibly lazy and not actually thinking about the order that prep jobs get done in
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Dec 16, 2013 13:03
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Have you spoken to her about it?
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Dec 16, 2013 13:25
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There's no real point seeing as she believes she's the greatest thing since sliced bread and doesn't listen to anything I have to say. She had some time off a couple of weeks ago because she had fluid in her elbow and the amount of dead food floating around her section was worrying. She hasn't even bothered to buy her own knives which is a slack effort in my books
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Dec 16, 2013 13:41
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Well she will learn the hard way, it's always a good idea to communicate though it's up to her whether she wants to listen or not, at least you've done your job.
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Dec 16, 2013 14:06
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You can't really teach someone that they're doing something wrong by covering all their mistakes. Because then they're not, really, as nothing's going wrong. If you really want her to learn, you have to let her get in the poo poo because right now, why should she change her behavior? How can she understand that what she's doing is bad when everything's fine?
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Dec 16, 2013 14:32
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No Wave posted:
The problem with that is, at what point does it go past being 'her problem' (Not that I disagree, because she should pick up the slack, definitely) and become something that, if ignored/not fixed by others, will affect the service? I totally agree though, that she does need to learn, in a hard way.
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Dec 16, 2013 15:05
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Sir Spaniard posted:The problem with that is, at what point does it go past being 'her problem' (Not that I disagree, because she should pick up the slack, definitely) and become something that, if ignored/not fixed by others, will affect the service? You guys aren't paid enough to really make this your problem, and the easiest thing to do with someone who doesn't "get" it is just to let them go - I mean, that's one way to learn that what you're doing isn't working without having to gently caress up any services.
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Dec 16, 2013 16:42
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Chef De Cuisinart posted:they've rented out the entire hotel So how can I get you a bottle of booze on Saturday? Sort of a I love your posts and sorry I was part of the locust swarm gift?
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Dec 16, 2013 17:46
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Gegil posted:So how can I get you a bottle of booze on Saturday? Sort of a I love your posts and sorry I was part of the locust swarm gift? Are you going to be at that party? Because that's pretty cool, and I'm honestly excited to cook for 2000 with a small team. e: This past weekend was much worse, total of 950 on Saturday, 5 different menus, all parties went out at 7PM. And the Apple party of 320 was being bottlenecked by their people taking forever to hand out drink tickets and nametags. So most people weren't actually hitting the pasta bar and carving stations until 8 to 8:30. Everything was supposed to get pulled at 9 so we could send out the late night snacks at 10, but it was more of a quick flip at 9:30. Chef De Cuisinart fucked around with this message at 19:44 on Dec 16, 2013 |
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Dec 16, 2013 19:37
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Chef De Cuisinart posted:Are you going to be at that party? Because that's pretty cool, and I'm honestly excited to cook for 2000 with a small team. Yes, I'll be there & staying the night at the hotel. I have been looking forward to your Sunday Brunch for a while now, and finally have an excuse to sleep in and wander downstairs to eat it =)
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Dec 16, 2013 21:07
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Gegil posted:Yes, I'll be there & staying the night at the hotel. I have been looking forward to your Sunday Brunch for a while now, and finally have an excuse to sleep in and wander downstairs to eat it =) Bad news for you, we're currently renovating the restaurant. No brunch until after Christmas 
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Dec 16, 2013 21:35
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Chef De Cuisinart posted:Bad news for you, we're currently renovating the restaurant. No brunch until after Christmas  Well, at least I didn't find out day of. Anywhere else downtown you care to recommend?
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Dec 16, 2013 21:43
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Gegil posted:
You can still get breakfast/lunch in the bar. Just won't have the buffet open. Other than that, your best options are the other hotels. Not many places open for breakfast downtown.
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Dec 16, 2013 21:52
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It's "facebook official," I accepted the gig doing wine analysis in Queens! Now for the "joy" of finding a place to live.
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Dec 16, 2013 22:29
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Chef De Cuisinart posted:Are you going to be at that party? Because that's pretty cool, and I'm honestly excited to cook for 2000 with a small team. I'm honestly considering going back to work in a larger hotel. I went from a 1400 room hotel to a 420 room hotel and these days I'm just bored out of my mind. Half the time I have no hours cause of seniority and the other half I'm working with some incredibly lazy people. Turkeybone posted:It's "facebook official," I accepted the gig doing wine analysis in Queens! Now for the "joy" of finding a place to live. Congrats!
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Dec 16, 2013 22:34
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Turkeybone posted:It's "facebook official," I accepted the gig doing wine analysis in Queens! Now for the "joy" of finding a place to live. Hop in the LAN thread for advice on where to live. PM me and we'll get drinks. Congrats, or something.
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Dec 17, 2013 02:23
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Leaving New York in another two weeks. Leaving the Industry for (god, I hope and pray) for good once that happens. Seriously. gently caress restaurants.
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Dec 17, 2013 02:53
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dino. posted:Leaving New York in another two weeks. Leaving the Industry for (god, I hope and pray) for good once that happens. Seriously. gently caress restaurants. Good luck, dino!
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Dec 17, 2013 06:47
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No Wave posted:That's the thing - if she never negatively impacts the service, her bad behavior isn't actually harmful, so by what metric is it bad? It's apparently inconvenient for others in the kitchen, but from her perspective the cost of her actions is zero. Even if everyone yells at her, if nothing actually goes wrong, she can easily interpret that as everyone just being an rear end in a top hat because what's the problem, anyways? Yeah, it's a fine line. In where I'm at, she'd probably get her rear end reamed for not being set up, and shunted out of the section for the service, taken over by Head Chef/anyone spare, and told to do prep that's needed, and then properly talked to later. I know when I was an eager, young, newbie, being booted off a section was devastating. ETA: Which, I'm saying, maybe she needs to realise her screwup/to learn what's wrong in her mindset. Sir Spaniard fucked around with this message at 12:42 on Dec 17, 2013 |
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Dec 17, 2013 10:16
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Complete thread lurker checking in. Probably 10 or 15 pages ago, Wrought mentioned that she always goes to Beaver's in Houston when she's here, so the wife and I checked it out tonight. loving amazing. Thanks! Awesome cocktails. We got two dishes, one of which we'll be grabbing again next time: The Duck Reubang (a play on a reuben with duck prosciutto, swiss, russian dressing, slaw, on a pretzel bun) and quail and chicken dumpling soup. The soup was good, but we both kept going back for the reuben. My wife also loved a pumpkin patch cocktail drink with some pumpkin jam mixed into some weird poo poo. Thanks again!
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Dec 18, 2013 02:57
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Tips on specializing in butchering? A guy I'm working with is getting a pet project handed down from our chef. It should involve some butchery and charcuterie. How is specializing going to help my salary as a hire able employee, or the ultimate goal of being chef-owner of my own spot?
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Dec 18, 2013 16:15
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nwin posted:Complete thread lurker checking in. Probably 10 or 15 pages ago, Wrought mentioned that she always goes to Beaver's in Houston when she's here, so the wife and I checked it out tonight. Ha, funny enough (and I mentioned this previously), I helped open that place when I was still in the industry. Been a long time since I've been there, though, even as a customer - that may be my lunch today.
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Dec 18, 2013 17:48
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Last night I got word from my GM that the chef and her husband are expecting an invite to the holiday party I am hosting next week. I really don't want to invite her, because none of the staff particularly enjoys her company and it was a chance for us all to get drunk and bag on work for a moment. Normally I would just send an email explaining that this is for the hourly crew at a dive bar, but she has a bad reputation of taking it out on people who don't invite her to things. Also, she just gave me a raise and complimented my work (which is another rarity) and I don't want to jeopardize me being in her good graces for once. Any advice on how to invite the boss but not actually invite her? Edit: Crisis averted, I sent an email inviting her, and she declined! Cercies fucked around with this message at 01:11 on Dec 19, 2013 |
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Dec 18, 2013 18:13
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Cercies posted:Last night I got word from my GM that the chef and her husband are expecting an invite to the holiday party I am hosting next week. I really don't want to invite her, because none of the staff particularly enjoys her company and it was a chance for us all to get drunk and bag on work for a moment. Normally I would just send an email explaining that this is for the hourly crew at a dive bar, but she has a bad reputation of taking it out on people who don't invite her to things. Also, she just gave me a raise and complimented my work (which is another rarity) and I don't want to jeopardize me being in her good graces for once. "Pimp or ho attire required." "I will be reading from my epic poem, Dish Bitch Rising." "Paint your own pottery" "Enjoy food, wine and a new opportunity to invest money in your future!" "In keeping with my new religious views, there will be no alcohol, caffeine, sugar, meat, dairy or grains served. Please do not bring your own."
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Dec 18, 2013 19:59
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"Join us for a night of reading Beowulf in the original Scandinavian language" "Clothing optional"
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Dec 18, 2013 21:07
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Invite her two hours early then when she texts to say no ones there, tell her you're all still finishing up at work.
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Dec 18, 2013 22:25
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Cercies posted:Last night I got word from my GM that the chef and her husband are expecting an invite to the holiday party I am hosting next week. I really don't want to invite her, because none of the staff particularly enjoys her company and it was a chance for us all to get drunk and bag on work for a moment. Normally I would just send an email explaining that this is for the hourly crew at a dive bar, but she has a bad reputation of taking it out on people who don't invite her to things. Also, she just gave me a raise and complimented my work (which is another rarity) and I don't want to jeopardize me being in her good graces for once. Invite her, but schedule her arrival time two hours after the party actually starts. 1) You and your crew will be able to poo poo-talk her for two hours 2) Chef doesn't feel spurned and take it out on you or anyone else 3) By the time she gets there people will be feeling pretty good and either enjoy/tolerate her company or say something completely inappropriate and cause a scene. Both of these options are acceptable
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Dec 18, 2013 22:34
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slimskinny posted:Tips on specializing in butchering? A guy I'm working with is getting a pet project handed down from our chef. It should involve some butchery and charcuterie. How is specializing going to help my salary as a hire able employee, or the ultimate goal of being chef-owner of my own spot? Having more knowledge and a broader skillset can never hurt you. It's a talking point on a resume and can give you a shot at certain opportunities that would otherwise be closed to you. If you're looking to open your own place some day, it might be useful to know how to make your own prosciutto or smoked salami or whateverthefuck. Unless there's some downside, I don't know why you wouldn't want to learn something specialized, especially butchery and charcuterie with the way current trends are going. I mean, I'm probably never going to work in a sushi place again, but the couple weeks I staged at one taught me how to clean fish like a loving pro and that's something I can take with me wherever I go for the rest of my life (plus being able to bust out some dragon rolls at home at 4am while I'm shitfaced hammered always impresses the ladies - it's seriously got me laid at least a couple times).
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Dec 18, 2013 23:00
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Cercies posted:Last night I got word from my GM that the chef and her husband are expecting an invite to the holiday party I am hosting next week. I really don't want to invite her, because none of the staff particularly enjoys her company and it was a chance for us all to get drunk and bag on work for a moment. Normally I would just send an email explaining that this is for the hourly crew at a dive bar, but she has a bad reputation of taking it out on people who don't invite her to things. Also, she just gave me a raise and complimented my work (which is another rarity) and I don't want to jeopardize me being in her good graces for once. She's an idiot. The entire purpose of a holiday staff party is for the staff to be able to bitch without management there (and yes, the chef is management in this respect). Now, if you knew she'd show up, smile and make nice for an hour, then gently caress off, then cool.
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Dec 18, 2013 23:26
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Ugh. Living with someone in NY would save me like $500-600 a month. The downside, of course, is: "* No allowed to cook- yuo need to help keeping de pleace clean * You can use the toaster, microwave and wash dishes * Please no smoking, no alcohol, no drugs, no pets * Pay rent on time is very important * One mount rent + one mouth deposit to move in "
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Dec 19, 2013 05:25
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Turkeybone posted:Ugh. Living with someone in NY would save me like $500-600 a month. The downside, of course, is: Room with a cook, obviously.
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Dec 19, 2013 05:28
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Turkeybone posted:Ugh. Living with someone in NY would save me like $500-600 a month. The downside, of course, is:
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Dec 19, 2013 05:29
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Yeah well my great friend just got a roomie, otherwise that would literally be 1000% perfect. Ah well.
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Dec 19, 2013 06:58
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Turkeybone posted:Ugh. Living with someone in NY would save me like $500-600 a month. The downside, of course, is:
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Dec 19, 2013 08:30
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Turkeybone posted:* You can use the toaster, microwave and wash dishes THANK YOU, YOUR'RE MAJESTY
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Dec 19, 2013 21:10
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* Spend no mroe than 4 consecutive hrs at a time in apt and no more than 12 in a 24 hr period * Please remain feet keep off the floor * Do not acknowledge Terry
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Dec 19, 2013 21:14
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Go to Nooklyn on Manhattan Ave and Driggs. They will find you a sketchy Bushwick roomshare in a loft with a bunch of industry people.
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Dec 19, 2013 22:19
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Turkeybone posted:* Please no smoking, no alcohol, no drugs, no pets What about drinking alone. In my room. With the door locked and the lights off. Because that's pretty much the only way I drink if it's not out with friends. Surely they'd accept that. I'm ok with the idea of no pets though. After 20 years of never ever being in a house that doesn't have at least one cat, I'm starting to seriously consider researching controversial and hated restaurants that have tabby on the menu.
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Dec 19, 2013 22:59
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