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MAKE NO BABBYS posted:Haha, welcome to my life. I think the most I ever did was 970 portions? For Rye on the Road (which was aces for event bartending, not including that in my description of hell above) we would be doing it with egg foams and poo poo. I've watched some hail mary's under Scott Beattie as well. Rye! That's awesome. Perlinis are also fun, but I have had some serious problems getting consistent carbonated service offsite, because of the nature of the beast. Also tell me you're doing Speed Rack in March. 'Cause that poo poo owns bones. Best solo number for batching was 1,100. At the 40/40 club for Jay-Z's Mom's charity. While wearing a suit and nice shoes. Good day.
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Jan 24, 2014 22:20
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This deserves mentioning, thing from IRC that happened at work today:quote:<ChefDeCuisinart1> sup dudes
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Jan 25, 2014 02:09
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Chef De Cuisinart posted:This deserves mentioning, thing from IRC that happened at work today: ....Wow. That was a lot more then I was intending to post.
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Jan 25, 2014 02:20
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Yeah.. here's an interesting twist. Having worked weekends and holidays for so long, now that I have a 9-5 I really don't know how to just go out somewhere solo and make friends. :/
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Jan 25, 2014 03:59
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Turkeybone posted:Yeah.. here's an interesting twist. Having worked weekends and holidays for so long, now that I have a 9-5 I really don't know how to just go out somewhere solo and make friends. :/ HA! Welcome to me seven months ago. Took me forever to build up a semblance of a social circle. I recommend messaging people on OkCupid who mention food in their profiles and asking them to a dinner party, but then I'm weird like that. Count yourself lucky you just have to deal with rusty skills and you aren't also a homosexual trans woman. Social interactions are weird. Glad I got MaD CooKiN' sKillz to break the ice in most situations.
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Jan 25, 2014 04:34
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Uncle Lizard posted:
Shut your dirty whore mouth. (for what it's worth, I liked banquet bartending.)
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Jan 25, 2014 16:05
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Wroughtirony posted:(for what it's worth, I liked banquet bartending.) Given your history, somehow I'm not surprised.
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Jan 26, 2014 01:11
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Shooting Blanks posted:Given your history, somehow I'm not surprised.
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Jan 27, 2014 06:09
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turdbucket fucked around with this message at 11:50 on Jul 23, 2016 |
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Jan 27, 2014 07:41
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Don't quit right away, and don't put in your two weeks without another job lined up. It may suck in the short term, but you don't want to screw yourself over longer term because of the situation. If you've been working under some talented chefs and have some marketable skills, you shouldn't have a problem finding another job in your line of work. Start looking now. Don't burn your bridges with your current place just yet, but you don't owe them a single loving thing either - if their business acumen (or lack thereof) is causing the place to crash and burn, it may be time for you to look elsewhere anyway.
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Jan 27, 2014 17:30
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If you're in the US, given the fact that your job description doesn't seem to entail management, having you on salary is probably illegal under the FLSA. Which just makes what The Midniter said all the more appropriate. Get out but do it quietly and un-dramatically.
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Jan 27, 2014 18:54
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They said they were in Australia. To repeat, though: 1. Find new job 2. Quit
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Jan 27, 2014 19:50
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Thoht posted:1. Find new job Make sure you do it in a memorable way, though: "Hey, Chef. What has two middle fingers and doesn't work here?  This Guy"
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Jan 27, 2014 20:12
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You should get out, but do it the right way. Have a job lined up and give two weeks. Like midnighter said, you don't owe them a loving thing and they're looking to milk every drop of sweat out of you while screwing you for every penny that they can. Walking out on them isn't going to do your reputation any favours though, and it can come back and bite you in the rear end. If you've been looking through Craigslist or the help wanted ads or whatever, keep far away from places that seem to be putting up ads every couple of days. This says that they have a really high turnover rate and you'll just be going from one bad situation to another.
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Jan 27, 2014 20:18
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turdbucket fucked around with this message at 11:51 on Jul 23, 2016 |
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Jan 27, 2014 23:05
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Another Australian chef here. I'd say lock in that job for certain, as much as possible with a concrete start date and signature if it's salary as well. I got rather majorly burned on a job that I moved cities for, at a place that was under construction. Figured I'd have a chill month off and relax. It got delayed to 5 and I was near totally broke, but luckily found work some place else before things got totally desperate. It's good you've got a second backup plan. I should've done that.
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Jan 28, 2014 00:47
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Sir Spaniard posted:Another Australian chef here. I'd say lock in that job for certain, as much as possible with a concrete start date and signature if it's salary as well. I got rather majorly burned on a job that I moved cities for, at a place that was under construction. Figured I'd have a chill month off and relax.
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Jan 28, 2014 00:50
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I have, actually. I read that after the fact though. And yeah, it was pretty spot on. I'm super lucky to have gotten work when I did. If it weren't for some really good friends I'd probably be homeless. But I'm not, and all is good. Enough melancholic sob story. E: tomkash where in Aus are you?
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Jan 28, 2014 01:20
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turdbucket fucked around with this message at 11:51 on Jul 23, 2016 |
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Jan 28, 2014 03:52
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tomkash posted:the dole basically covers rent then you're left with 20-30$ for two weeks. Better than nothing, I can't imagine not having access to even that small safety net. That sounds amazing. I wish safety nets weren't communism or whatever. You can live off $30 easy if you steal food from work. Can you work on dole? tomkash posted:Edit: actually something unrelated I was wondering, has working in the industry actually helped anyone else cut down on drinking? I used to binge daily on my own or with friends before I worked line and getting the shakes, getting slammed while extremely hungover/still drunk just made me cut down significantly. No, you're doing it wrong. I can forgive you not having a crippling stimulant addiction, but if you're not even trying to be a broken alcoholic of a human being, I don't even know what you're doing here in kitchens with the rest of us.
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Jan 28, 2014 12:42
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tomkash posted:Edit: actually something unrelated I was wondering, has working in the industry actually helped anyone else cut down on drinking? I used to binge daily on my own or with friends before I worked line and getting the shakes, getting slammed while extremely hungover/still drunk just made me cut down significantly. Drink maybe once a week other than my nightly one beer, I think a big part is losing weekends but I don't even have the urge to drink alone like I used too. This work has surprisingly toned down my anxiety, boosted my confidence and stopped me relying on booze to get me through stress. Has hampered my ability to empathise with 9-5 workers and tolerance for lovely service unfortunately. Are you sure you aren't a robot or alien of some kind?
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Jan 28, 2014 14:34
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Skinny King Pimp posted:Are you sure you aren't a robot or alien of some kind? I find it ironic that it's us, the two Australian chefs, who drink the least. It's what we're meant to be stereotyped as.
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Jan 28, 2014 14:46
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tomkash posted:Edit: actually something unrelated I was wondering, has working in the industry actually helped anyone else cut down on drinking? Hahahah nope. I mean, I drink less during the day because I'm always working during the day. And sometimes I work at night. But then I get a day off, and yesterday I invented the word 'absinthe-ternoon', which means to drink absinthe all afternoon. That came after my Good Morning Scotch.
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Jan 28, 2014 14:57
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I thought it might be fun to post about a year's worth of text messages twixt my old sous-chef and myself. Really gives a feel for the type of working relationships I almost miss. (Gotta go back to work soon, boo.) Sous in bold, myself in italics, blocks are days. Are you here? 10:02 pm On way quickly 10:30 pm Here 10:43 pm Upstairs 10:44 pm Booze 9:59 am Booze, also, new brunch menu 6:54 am *picture of new brunch menu* You know, I'm sure you can just scrape that off. 8:45 pm Chef wants to know what time you'll be here. 8:25 am By nine. 8:25 am Chef doesn't feel good about 9 o'clock. Now, he certainly doesn't condone speeding... 8:27 am Hey goodburger is on abc family channel right now. 12:14 am Have it on vhs 12:16 am I'm going to risk attempting a few hours of sleep tonight. Would you mind calling me when you wake up? 1:45 am You up 6:44 am Yeah 6:45 am Sleep didn't end up happening 6:46 am Thanks 6:46 am [sous' name], make crème fraîche 9:30 pm [sous' name], make crème fraîche 6:00 pm You aren't answering your phone so I hope you're up. Don't forget to pick up cream. 6:51 am And I can't seem to find Carlos. I've been waiting for him to let me in for over an hour now. 6:53 am Call me around 7 tomorrow, k? 12:11 am Just about to call 6:59 am Don't bother 7:00 am Make sure no one touches my coicants/cheese. Above chic. Thx 10:01 am Don't see your truck, did you already dip? 9:54 pm Glad you got out early, but you -could- have texted and saved me a car trip... 10:01 pm Hey I'm sorry... Completely forgot... I'll make it up to you when I get baxk, I swear. 10:02 pm Have fun in Belize 10:04 pm Just pulled a squirt gun drive-by on Daniel 10:45 pm
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Jan 28, 2014 15:01
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Tweek posted:Make sure you do it in a memorable way, though: If you like your chef who's gone, just quietly find another gig, and get in touch once he's back and let him know it was a pleasure working with him and that had things worked out otherwise, you'd have liked to continue doing so. Never burn bridges. This is a small industry, and you don't realize how small until you go to a tasting event and see that four of the six places that showed up have someone you know cooking for them. Sir Spaniard posted:I find it ironic that it's us, the two Australian chefs, who drink the least. It's what we're meant to be stereotyped as. You probably make at least double what we poor bastards in the States do, and get time off. Tweek was just bitching about 'only two weeks off in a year', for comparison I took two days off last year, and I work six overnights a week with a total of 3 days closed for holidays. Edit : Yeah, just checked the numbers. Aus quotes average salary for bakers at $53k AUD, as compared to average US salary of $23k. poo poo, I should migrate. Liquid Communism fucked around with this message at 18:33 on Jan 28, 2014 |
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Jan 28, 2014 18:18
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Liquid Communism posted:If you like your chef who's gone, just quietly find another gig, and get in touch once he's back and let him know it was a pleasure working with him and that had things worked out otherwise, you'd have liked to continue doing so. Keep in mind though that the cost of living in Australia is significantly higher than in the States. If you want a sense of it, check out what they pay for booze. They make more than you, but nowhere near twice as much. They do have a social safety net and like, humane labor laws though, so there's that.
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Jan 28, 2014 19:17
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Liquid Communism posted:Tweek was just bitching about 'only two weeks off in a year', for comparison I took two days off last year, and I work six overnights a week with a total of 3 days closed for holidays. It was one week per year, it took forever for them to pay me for it because I never actually took it and, most importantly, it's not a competition. Keep it up and we're going to end up posting pictures of our scars, and ain't nobody want that.
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Jan 28, 2014 21:02
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Liquid Communism posted:If you like your chef who's gone, just quietly find another gig, and get in touch once he's back and let him know it was a pleasure working with him and that had things worked out otherwise, you'd have liked to continue doing so.
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Jan 28, 2014 22:40
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bowmore posted:You should come out anyway for a working holiday I'd love to, but the plane ticket alone would be something like 10% of my yearly take home pay. 
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Jan 28, 2014 22:45
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Liquid Communism posted:
Holy poo poo. Cost of living comparison included in that... Holy poo poo. I can't stop thinking about the medical cost of being a chef there. Thank god for socialist safety nets. Because holy poo poo that's I'm sorry
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Jan 28, 2014 23:07
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Sir Spaniard posted:Holy poo poo. It's a small price to pay... FOR FREEDOM No for real it's terrible. I don't qualify for any benefits unless I work here for an entire year. And that's considered to be a good standard. Managed to pick up my third shift. I just keep refreshing the online schedule and pounce on any open times, so now I have 5 days of work instead of 3, one of them a double. Looking at a huge lunch event this Thursday -- we're RIGHT next to a convention center, so we get that bleedoff and I plan to be at as many of them as possible. What's funny is how terrible 2 of the 3 managers are. One of them is this blowhard who skipped down from corporate not long before I arrived, and nobody likes him save a few servers who he does favors for. He's the type who comes roaring into the kitchen, screams (not says, SCREAMS) "WHAT ARE YOU DOING STANDING AROUND, COME ON COME ON COME LET'S GO LET'S GO LET'S GO!" and then starts ordering people to do this and that. Which ends with missing tickets, over 5 extra plates of food that go nowhere, 3 very upset tables that don't get their orders for half an hour, and backwaiters pissed at each other because of the meddling done by an incompetent manager who doesn't know what the sweet gently caress he's doing. Then he vanishes for 2 hours when people actually do need him, and then spends another 2 hours jerking off at a big table of friends having dinner there, giving them favortism of service. There's nothing sweeter than telling this douchebag off when he marches in to ask why we're standing around not doing anything by snapping back "I'm head backwaiter today, and I'm discussing who wants to be cut and who needs to be cut since we have 6 of us on for a day where we only need 2, 3 at the most. THANK YOU." Rumor has it that he's already gonna be axed and thrown to another failing part of the chain. The kitchen HATES the guy.
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Jan 28, 2014 23:31
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turdbucket fucked around with this message at 11:50 on Jul 23, 2016 |
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Jan 29, 2014 00:11
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tomkash posted:Just for reference a bottle of spirits costs $40 here usually as a minimum, same with a case of beer. Drinking daily for us means drinking box wine haha. You're a prison colony; make prison hooch.
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Jan 29, 2014 00:39
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tomkash posted:Yeah I've always thought you Americans were insane for putting up with that. Our booze is very expensive and ciggarettes even more but our minimum wage is quite good. All the labour laws and high minimum wage laws here made me think they'd have a harder time pulling illegal poo poo, however I'm paid atleast $4 less than minimum wage and $6 less than the average wage for this kind of work (as a casual) because I illegally work 16 hours overtime. If I contacted fairwork they'd be in deep deep poo poo but of course with this industry that will put a big black mark over my head for the rest of my career. Still incredibly lucky that six dollars an hour isn't actually my wage, the US scares the poo poo out of me between the massive wage disparity and the lack of healthcare. Yeah, I haven't had health insurance in five years now. Walked out against doctors' advice a couple years back with a case of gallstones because I couldn't afford the surgery they wanted to do to remove my gallbladder to keep it from happening again or the time off to heal. Should be covered under the new AMA, but the State of Iowa hosed up hardcore. Feds think I should get state Medicare, state can't find it's rear end with both hands and a map, so has me in limbo until maybe mid next month, along with about 1600 other people. Switching to pastry has been quite a bit calmer than the line was, but the overnight hours and carpal tunnel are murdering me. So of course I just got a heads' up today that the boss may have signed me 9 more corporate cafe locations to deliver to on the daily. This is gonna be that special kind of fun that leads to alcohol poisoning, I can feel it already.  Good thing I love putting out beautiful product!
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Jan 29, 2014 01:19
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Vegetable Melange posted:Rye! That's awesome. Perlinis are also fun, but I have had some serious problems getting consistent carbonated service offsite, because of the nature of the beast. Also tell me you're doing Speed Rack in March. 'Cause that poo poo owns bones. You should have a chat with Kyle Ford, he just did a large amount of bottles of perlini'd rickeys for Cointreau for the San Antonio Cocktail Classic. I find that short of equipment malfunction, the perlinis I make tend to all come out the same but there is variation between bartenders. Not much though, the place I just started while up here in wine country (caring for my mom, breast cancer) is really big on consistency. Remember to cut down on juice because it foams like crazy, and try different shakes/numbers of pumps. Collins style drinks or those with more juice get what I call the "unenthusiastic handjob" shake, where as others you can really beat to poo poo without adverse effect. The carbonic acid is always going to give you that inner-cheek pucker and emphasize tartness, so up the proportion of sugar. Open in a slow process, I usually do in a 2 or 3 part process to reduce foaming. Keep it cold enough that it doesn't get buck with the foam, too. I always want to do Speedrack, but my schedule always conflicts. Ivy is a friend, we do LUPEC stuff together at Tales. A rad lady, indeed. I'll chime in more on catering bartending later, Ive gotta pound this mimosa and head to a meeting.
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Jan 29, 2014 01:30
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Liquid Communism posted:ohgodthepain Too bad you never moved to Austin, I could get you 10-12/hr as a baker, +overtime, +benefits, etc. right now.  e: we're hiring a sous, 2x banquet cook III, and an AM baker atm, if you live in or around Austin, I can at least get you an interview.
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Jan 29, 2014 05:37
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More fun facts about the real world: now that I don't work crazy hours and exhaust my mind and body every night, I have much more time and energy to think about how lovely and sad I am.
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Jan 29, 2014 05:50
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Turkeybone posted:More fun facts about the real world: now that I don't work crazy hours and exhaust my mind and body every night, I have much more time and energy to think about how lovely and sad I am. It's so bizarre, since I have been happier and healthier working restaurant stuff than ever in my life. I'm way more social, snappy, rested, energetic, losing tons of weight, and generally just have a much smoother time socially and physically since I started this. I just seem to thrive under soft labor where I am always moving, thinking, and talking to others. Desk jobs destroyed me.
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Jan 29, 2014 05:59
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Black August posted:It's so bizarre, since I have been happier and healthier working restaurant stuff than ever in my life. I'm way more social, snappy, rested, energetic, losing tons of weight, and generally just have a much smoother time socially and physically since I started this. I just seem to thrive under soft labor where I am always moving, thinking, and talking to others. Desk jobs destroyed me. This is exactly how I feel about moving from my (only) desk job into an auto shop last year. gently caress desks. He who sits longest dies soonest. 
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Jan 29, 2014 07:59
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tomkash posted:Yeah I've always thought you Americans were insane for putting up with that. Our booze is very expensive and ciggarettes even more but our minimum wage is quite good. All the labour laws and high minimum wage laws here made me think they'd have a harder time pulling illegal poo poo, however I'm paid atleast $4 less than minimum wage and $6 less than the average wage for this kind of work (as a casual) because I illegally work 16 hours overtime. If I contacted fairwork they'd be in deep deep poo poo but of course with this industry that will put a big black mark over my head for the rest of my career. Still incredibly lucky that six dollars an hour isn't actually my wage, the US scares the poo poo out of me between the massive wage disparity and the lack of healthcare. Eh, the Australian minimum wage is good (one of the best in the world, actually), but not some huge amazing thing in terms of purchasing power parity, as this map demonstrates:  The main difference is healthcare and social safety stuff like unemployment and sick days and maternity leave and whatever. That's the poo poo that ends up really loving over industry people here when their legs give out or w/e. Also: every time you work illegal overtime you're betraying your fellow worker and depressing wages. poo poo drives me crazy. Don't let owners trick managers into tricking you into loving yourself.
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Jan 29, 2014 09:20
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