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breadingbutter posted:i ran a few computer simulations and found out how to boost my productivity in the dishpit Please tell me this is a joke.
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Mar 6, 2014 14:52
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breadingbutter posted:personal update - well i ran a few computer simulations and found out how to boost my productivity in the dishpit substantially. I wish to see the results.
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Mar 6, 2014 16:42
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breadingbutter posted:personal update - well i ran a few computer simulations and found out how to boost my productivity in the dishpit substantially. i know i'm making the house money, and i've kept my mouth shut for these months, listening to the cooks mouth off and biding my time. new restaurants have been casting lines, looking for this talented dishwasher (more skills are more important to me than a $1/hour raise). Are you literally a robot?
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Mar 6, 2014 17:31
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lol dishwashing efficiency. Just wash what I tell you and be glad we pay stewards $10+/hr. If you want to be a cook stop bitching about washing dishes and ask to train on the line.
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Mar 6, 2014 17:51
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computer simulation dishpit all my lols
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Mar 7, 2014 01:36
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breadingbutter posted:personal update - well i ran a few computer simulations and found out how to boost my productivity in the dishpit substantially. is that what the kids are calling it these days?
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Mar 7, 2014 01:51
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Please tell me computer simulation is some sort of slang for drugs
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Mar 7, 2014 02:37
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I thought it was looking at internet porn while drunk.
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Mar 7, 2014 03:51
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Something I really, really don't want the porter doing (in front of guests).
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Mar 7, 2014 03:52
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bunnyofdoom posted:I thought it was looking at internet porn while drunk.
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Mar 7, 2014 03:52
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bowmore posted:I think you mean computer stimulation Right. Simulation is when you pretend to be a chick on dating sites for a ponzi scheme. Not aht I've done that. More that 4 times. This week.
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Mar 7, 2014 03:57
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Picking this in the middle of a busy service is really, really loving hard.
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Mar 7, 2014 07:25
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Crazy Larry posted:No offense, but if this is true then you're way too goddamn serious about being a dishwasher. huh. do you think i would fit better as front of house? i try to just be good at my job and smile at people, try and make friendly conversation. maybe i'm in the wrong industry? should i be indignent when they ask me to do prep stuff? i don't know. the simulation thing was kind of a joke, btw i was very bored.
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Mar 7, 2014 10:59
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breadingbutter posted:huh. do you think i would fit better as front of house? i try to just be good at my job and smile at people, try and make friendly conversation. maybe i'm in the wrong industry? should i be indignent when they ask me to do prep stuff? i don't know. You said you wanted to learn more outside of the dishes, so why would you be indignant about getting a chance to do something different? It's the way to get a foot into learning more and slowly stepping into cooking, if you're actually serious about wanting to move up to the line (or just learning more and being more useful). But, as a dishwasher, even the best dishwasher in the world is still at the bottom of the crew. If you don't like being a dishwasher, then either shut up, and show willingness to learn beyond that section... Or quit and work in another industry. Being whiny and grumpy about not being given chances to learn more will just get everyone offside (especially if you're asking us if you should be indignant. Answer is no).
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Mar 7, 2014 11:15
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breadingbutter posted:huh. do you think i would fit better as front of house? i try to just be good at my job and smile at people, try and make friendly conversation. maybe i'm in the wrong industry? should i be indignent when they ask me to do prep stuff? i don't know. That's the right attitude to have, but in your posts you come off as being really cocky and overly confident for someone who has less than a year's experience in an entry level position, and I kind of have trouble believing that's not affecting your attitude at work.
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Mar 7, 2014 13:05
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Well, that was a fun day. Sold about 60 pounds of our fish in the first 8 hours and then another 200 pounds 5 hours after that. Probably would have sold another 30 if we hadn't run out.
zerocrash fucked around with this message at 04:43 on Mar 8, 2014 |
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Mar 8, 2014 04:38
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Serving the SXSW crowds is great, everyone's really chill and nice and clearly glad to be in town and having a good time. What's not great is getting poo poo on for taking ten extra minutes to make sure tomorrow's product is wrapped because room service and banquet middle management freakin LOVE giving food away for free and now the people with the least spare time on the property now have even less because, you see, the budget, therefore, *flails arms wildly* hey, ya fuckin' geniuses I may be just a simple ol' countrah lawyah, but what i'm not is in OT because i left 20 minutes early yesterday but even if i were then maybe if you want me out the door on time don't loving extend service by one hour to serve two covers. I can stay, I can leave, I'll work either way, but make up your loving minds and/or leave me the gently caress alone. After almost two months of this clownshoes bullshit it is becoming increasingly difficult to take the whims of management seriously.
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Mar 8, 2014 23:18
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turdbucket fucked around with this message at 11:52 on Jul 23, 2016 |
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Mar 9, 2014 06:19
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ughhh got dominated tonight as the guy running saute called in (for the 3rd week in a row on tues) and everyone came out to eat tonight because of the nice weather. It was not fun running two stations all night and getting yelled at by expo for being behind. luckily that dude isn't gonna be calling in anymore and we got another person coming in next week.
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Mar 12, 2014 06:34
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Delicious Sci Fi posted:It was not fun running two stations all night and getting yelled at by expo for being behind. I don't get this hardass fuckhead behavior. Why in the world would you rage at someone and take it out on them when they're clearly disadvantaged and have no help? What does that do besides foster resentment and poison a working relationship? It's very easy to just keep a cool head and accept there's nothing that the disadvantaged cook can do besides get the food out as fast as they're able, with the occasional plea of "Look we need X Dish right now" (usually because one waiter feels they're more important than the others and makes a stink about needing a dish NOW NOW NOW when they're not going to get it any faster than the other 10 who need theirs with equal priority). I dunno, it just rankles me to see people who don't even think past their own rear end and try to keep in mind systematic disadvantages during call outs or huge parties or running out of food. It's a big group effort where if one link is weak, there's not much to do but feel the other parts of the chain suffer for it and try to compensate for them and yourself without acting like a bleeding 4 year old about it.
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Mar 12, 2014 07:42
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And they can't just walk out, so you're looking at fight or flight stress response in a nutshell.
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Mar 12, 2014 15:52
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I agree with everything Black August said, but sometimes as expo you can't spare someone's feelings just because they're slammed. It sucks all around, but sometimes you have to get loud and intense (but never abusive or rude) to get the job done.
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Mar 12, 2014 15:56
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This is all true. I work a hybrid bastard job that's Bartender/Host/Server/Expediter for a small elite private club, and all my crew knows that I will get loud, and I will be a bitch if things don't go out right or are holding up stuff. That all goes away once service is over (and I authorize a shift drink.)
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Mar 12, 2014 17:54
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After narrowly affording rent and finally getting my hands on my 3 weeks pay that I worked for in January I've finally landed a full time job with a corporate hotel from a chain known for being pretty great with their employees. I'm making more money than I did as a manager of a smaller restaurant already. Also paid time off, health care, sick days and the staff I deal with are all lifers.
Fuzzy Pipe Wrench fucked around with this message at 22:00 on Mar 12, 2014 |
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Mar 12, 2014 21:38
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Fuzzy Pipe Wrench posted:After narrowly affording rent and finally getting my hands on my 3 weeks pay that I worked for in January I've finally landed a full time job with a corporate hotel from a chain known for being pretty great with their employees. I'm making more money than I did as a manager of a smaller restaurant already. Also paid time off, health care, sick days and the staff I deal with are all lifers. Welcome to the machine 
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Mar 13, 2014 03:35
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Wroughtirony posted:I agree with everything Black August said, but sometimes as expo you can't spare someone's feelings just because they're slammed. It sucks all around, but sometimes you have to get loud and intense (but never abusive or rude) to get the job done. Anyone who gets sensitive that the expo had a raised voice or got a little snappy needs to reconsider working around food. Expos snap at everyone, it's the nature of the job. After the rush everything is fine, you just can't take it personal. Now, someone doing double-duty is worth some nice words after the rush, and maybe a beer.
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Mar 13, 2014 08:18
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Kenning posted:Anyone who gets sensitive that the expo had a raised voice or got a little snappy needs to reconsider working around food. Expos snap at everyone, it's the nature of the job. After the rush everything is fine, you just can't take it personal. Don't get me wrong, I'm not saying that it should be smiles and ballrubs, just that I've seen some very sour people get pointlessly pissed at other workers who are stuck with a clear handicap or getting slammed at half staff, and that kind of chronic inability to handle pressure inspires vague disgust in me when I have to see it. The paid expos we have are pretty excellent and communicate quickly and firmly. The managers, when they expo, turn into loving slopmouthed screwshits who end up making the head chef get so enraged he drags them behind the line to give them a first-hand look at why the goddamn chicken isn't ready yet. Head manager bought them all pizza after that little shitfest. It's just a generalized dislike for people who channel their work anxiety or stress during a hard moment into being accusatory and frustrated instead of at least trying to be firm and confident. The difference between a fast "Is the lemon chicken ready? Estimate on how much longer? The ticket is 20 minutes out." and a yelled-so-loud-customers-hear-it "COME ON COME ON LET'S GO LET'S GO WHAT ARE YOU DOING PICK IT UP TABLES ARE WAITING LET'S GO I NEED A KUNG PAO SHRIIIIIIIIIMP *claps hands*" Of course when the line actually is loving up and not because two guys called out on a Friday, yeah, exasperation is understandable, though I think I can count the number of times that's happened on one hand, compared to the mountainous scores of times backwaiters and waiters have hosed up an order and ended up pissing the line off with the 50th pithy request that hour. Of which I am plenty guilty. I'm not even gonna talk about the dishpit. They have hollow eyes and stare unblinking at me through an endless haze of steam as I tell them the bar waited 2 hours and sent up 7 bussing tubs at the same time.
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Mar 13, 2014 09:05
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wait, did the cooks or shithead managers get bought pizza?
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Mar 14, 2014 22:06
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Trebuchet King posted:wait, did the cooks or shithead managers get bought pizza? The cooks got pizza. Because the sensible head manager engaged diplomacy. The shithead manager got tossed, his last day is tomorrow and everyone is going to be cheering at cake time for the exactly wrong reason, and it'll be great. He's not a... bad guy, he's just a MUCH better waiter than he is manager and nobody likes him or wants his creepy rear end in a top hat around. One of our bartender/waiters exploded on him like a bomb last night and tore him down in front of everyone before he walked out; he only came back the next day when he was begged by the other managers. Dude did 6 years in federal, he doesn't have patience for guys whose mouths keep writing checks their rear end can't cash. The drama is hot and nasty and I am getting real tired of this place and its attempts to drag its face out of its own rear end. Slinging my resume around starting Monday. Also had a backwaiter walk out on us today. So I doubled my money. Woooo.
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Mar 14, 2014 22:25
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Yo, if you're yelling at staff where guests can hear or see you, you're loving up, son. Immediate firing. Sometimes FOH needs things NOW NOW NOW because the table is being unreasonable or had something hosed up earlier and they're trying to smooth it over. In a good restaurant, you should be able to trust your servers that that's actually the case and push them what they need ASAP. Rarely does that happen, but a good FOH is there to provide that interface and smoothing over with guests because guests are often loving batshit.
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Mar 14, 2014 23:55
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So I recently entered the hospitality industry, first as a dishwasher, now as a prep cook. I've been wondering if a turnover rate of 1-2 people per week (mostly FOH, though our line cooks have a high mortality rate as well) is average. I've done a bit of research, but I was hoping to hear from people who work on the front line as well.
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Mar 15, 2014 03:32
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BigBoots posted:So I recently entered the hospitality industry, first as a dishwasher, now as a prep cook. I've been wondering if a turnover rate of 1-2 people per week (mostly FOH, though our line cooks have a high mortality rate as well) is average. I've done a bit of research, but I was hoping to hear from people who work on the front line as well. Turnover is really high in the restaurant industry but 1-2 people a week is a bit excessive unless you've a staff of 100+ people.
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Mar 15, 2014 03:45
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Crazy Larry posted:Turnover is really high in the restaurant industry but 1-2 people a week is a bit excessive unless you've a staff of 100+ people. we're a pretty small place, only about 15-20 people on staff at any one time, including both FOH, BOH, and managment
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Mar 15, 2014 03:47
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That's pretty high. I have a staff of 18, and we lose 2-3 people a year.
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Mar 15, 2014 03:54
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My club is heavy into large private functions, so we go through a lot of temp employees and we hardly ever go through more than 2 a month.
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Mar 15, 2014 04:11
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I have the second-highest seniority among our cooks, and I've been at the hotel and conference center for 2.75 yrs. My count of the number of cooks who have started and quit since I started is 20, I think. And there's the eight people who had been there a while when I started who were all gone within my first year. Oh, have I told you guys how much I love trying to run what is effectively two small restaurants out of a banquets kitchen? Because it's loving awesome. No, really, I love it. I love it at least as much as our F&B manager loved having 40+ people in the pub tonight drinking water. Only water.
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Mar 15, 2014 08:08
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Dimloep posted:Oh, have I told you guys how much I love trying to run what is effectively two small restaurants out of a banquets kitchen? Because it's loving awesome. No, really, I love it. I love it at least as much as our F&B manager loved having 40+ people in the pub tonight drinking water. Only water. You'd think there'd be some rule that allows you to heckle people like that until they either get the hell out or actually buy something. If you just run in and grab a glass and then leave right away, I guess so, sure, but sitting there and only having water and not buying anything seems offensive as poo poo. You're wasting space, time, and money, and you're not a customer since you're not even buying anything.
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Mar 15, 2014 19:37
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A friend's bar near the Giants stadium here in SF got a bad yelp last year that was like "stopped in after the game on my way to BART, asked Mrs. Bartender to plug in my phone and for a glass of water and she told me I had to buy something to take up a barstool, WHAT KIND OF CUSTOMER SERVICE IS THAT? Never going here again - 1 star" Pretty sure you gotta be a customer to get customer service, bro. I'm a big fan of the water pitcher/dispenser at the end of the bar so people can self serve, especially when I'm working at a venue or Friday night.
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Mar 15, 2014 19:46
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Black August posted:You'd think there'd be some rule that allows you to heckle people like that until they either get the hell out or actually buy something. If you just run in and grab a glass and then leave right away, I guess so, sure, but sitting there and only having water and not buying anything seems offensive as poo poo. You're wasting space, time, and money, and you're not a customer since you're not even buying anything. Oh, they were ordering food. That was the "running restaurants out of a banquets kitchen" part. It kills me that we even bothered to put a kitchen (and I use the term very, very loosely) in the pub when it's only ever been a storage area. And that the bartenders offer customers the room service menu as well as the pub's menu.
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Mar 15, 2014 20:57
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Chef De Cuisinart posted:That's pretty high. I have a staff of 18, and we lose 2-3 people a year. Or night, weirdo drunken sleepover love triangles permitting. But yeah losing people every week is, how you say, "not so good" in terms of both workplace morale and institutional knowledge of how to do things. MAKE NO BABBYS posted:A friend's bar near the Giants stadium here in SF got a bad yelp last year that was like "stopped in after the game on my way to BART, asked Mrs. Bartender to plug in my phone and for a glass of water and she told me I had to buy something to take up a barstool, WHAT KIND OF CUSTOMER SERVICE IS THAT? Never going here again - 1 star" When looking at reviews to go somewhere or buy something I generally take samples of the highest and lowest and then look at what specifically people liked/hated about the thing. If the one star reviews are like you mention, then I know the product or location is legit. So really that dude was doing your friend a favor. Kinda. Sorta. Ish.
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Mar 15, 2014 21:06
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