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Did 600 for brunch, not one complaint or issue. Its also my last day here, taking a week vacation before I start as sous at another property. I'm moving through this industry quick!
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Nov 27, 2014 22:13
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| # ? May 9, 2024 23:41 |
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Congrats!
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Nov 27, 2014 22:31
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Pay attention kids. Today we have another cautionary stay the gently caress out of the restaurant industry tale. I just had to fire a longtime friend, and probably the best cook I've ever worked with, because he was drinking on the job last night. Now I feel like poo poo, because his mental health was never the best to begin with and I think this might have pushed him over the edge into a suicidal depression. gently caress. I need a drink.
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Nov 28, 2014 22:34
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Crazy Larry posted:Pay attention kids. Today we have another cautionary stay the gently caress out of the restaurant industry tale. I just had to fire a longtime friend, and probably the best cook I've ever worked with, because he was drinking on the job last night. Now I feel like poo poo, because his mental health was never the best to begin with and I think this might have pushed him over the edge into a suicidal depression. Oh Jesus, I'm sorry man, but don't blame yourself too much, he had to have had underlying issues or it wouldn't have happened. I know that doesn't help much but try to keep it in mind. And don't hit the bottle too hard, you don't want to end up too far down that path. 
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Nov 28, 2014 22:54
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AVeryLargeRadish posted:Oh Jesus, I'm sorry man, but don't blame yourself too much, he had to have had underlying issues or it wouldn't have happened. I know that doesn't help much but try to keep it in mind. And don't hit the bottle too hard, you don't want to end up too far down that path. Yeah, it's not like he wasn't already an alcoholic. I'll be alright. I mostly just needed to vent some.
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Nov 29, 2014 00:00
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Crazy Larry posted:I just had to fire a longtime friend, and probably the best cook I've ever worked with, because he was drinking on the job last night. how is that even a fireable offense for a cook much less 'the best cook you've ever worked with, who is also a long time friend'? unless he was loving hammered or doing some stupid poo poo, idk crazy larry, ijdk
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Nov 30, 2014 09:29
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He must has been hammered so
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Nov 30, 2014 09:32
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bowmore posted:He must has been hammered so yep, must has bowmore, must has (you're fired.)
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Nov 30, 2014 09:33
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Or it could be that they work somewhere with the barest consciousness of workplace and/or insurance law or common sense.
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Nov 30, 2014 15:13
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Well, he passed out in the dining room, so yeah, I'm going to go with him being completely wasted.
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Nov 30, 2014 16:13
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Crazy Larry posted:Well, he passed out in the dining room, so yeah, I'm going to go with him being completely wasted. That never got me fired.
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Nov 30, 2014 20:02
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I worked with a Sous that they found passed out in the office along with 2 FoH staff who were also passed out in the office sleeping on chairs and the desk and poo poo, and he wasn't fired. His punishment was that instead of working as a split FoH Manager/Sous, he got demoted to "Just Sous". Guess that shows you how that company views FoH vs BoH staff.
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Dec 1, 2014 00:02
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Crazy Larry posted:Well, he passed out in the dining room, so yeah, I'm going to go with him being completely wasted. lol that's pretty bad please tell me this was during service
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Dec 1, 2014 00:43
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mindphlux posted:lol that's pretty bad It was, but it was the deadest part of a really slow third shift so no customers were in the restaurant.
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Dec 1, 2014 01:59
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I've an opportunity to be a manager at a restaurant in a casino. How much will I regret this?
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Dec 4, 2014 23:26
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TastyLemonDrops posted:I've an opportunity to be a manager at a restaurant in a casino. How much will I regret this? A lot. You should do it though.
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Dec 5, 2014 00:07
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Agh holidays. I have seen game shows where people show more decisiveness and speed with $1 million at stake than most people have in the past week in regard to a $10 lunch order. I mean hey, the guest is the focus as they should be but I have plenty of other things I could be doing that are more productive than visually measuring the distance between someone's lips as they gaze at the menu and their lower jaw goes as limp as a post-coitus dick. Then again, our menu is a lot more complex than the average fast-casual place so it's not entirely their fault, I just hate getting in the "let's bust it out gogogogogo" mode aaaanndddd.....wait. We just had a pretty cool holiday party though. Met at a bar across the parking lot for a bit, jumped on a charter bus to a local Dave and Buster's where they had a catered spread of food, free game cards loaded for about $150 with most non-ticket-producing games not charging anything from the card, pretty much everything free except alcohol. If you know which games to play, you can easily rack up 20k or more in tickets with that much, and since it's free (to you at least) you can walk away with some pretty cool/expensive stuff. By the way, if you ever go to a Dave and Buster's and you're thinking about getting alcohol there you'll get a better deal and more alcohol content by drinking beforehand and mixing your piss with tap water. OTOH, God Bless the hole-in-the-wall bartender and her heavy-handed Fireball shots. "This Fireball is so strong I can't taste the Angry Orchard in my Angry Ball" is a complaint I could live with every day.
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Dec 6, 2014 07:00
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Vorenus posted:Agh holidays. I have seen game shows where people show more decisiveness and speed with $1 million at stake than most people have in the past week in regard to a $10 lunch order. I mean hey, the guest is the focus as they should be but I have plenty of other things I could be doing that are more productive than-- "Do you need a bit more time --okay then, I'll come back in a minute or so"
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Dec 6, 2014 07:30
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Just popped back into this thread to see how the good posters of this subforum are doing and am depressed on the first page!
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Dec 8, 2014 00:35
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There's light at the end of the tunnel for us all. Holiday season in the wine biz = holiday parties with every supplier
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Dec 9, 2014 18:33
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I have another week and a half of functions almost every night in my restaurant's private room, in addition to thurs/fri/sat normal dinner service and breakfast/lunch starting at 8am every day. With a kitchen staff of 4, including me. December 21 is going to be the best day that ever happened to me, and I cannot loving WAIT for this loving month to be over.
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Dec 9, 2014 19:50
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Yeah, I've got a gigantic formal christmas ball for 300 Friday night. I'm bartending this year since we're short people that actually know how to hustle. Then all 4 function rooms booked every night but Sundays until the 23rd.
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Dec 9, 2014 20:08
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Private catering/bartending gigs can be really lucrative during the holidays if you can hustle and if the host doesn't tell people not to tip. Good luck!
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Dec 9, 2014 21:51
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Turkeybone posted:There's light at the end of the tunnel for us all. Holiday season in the wine biz = holiday parties with every supplier Yeah some of us are still working in spite of these and I've been invited to about three per night. God dammit. Seriously tonight is two separate Diageo things and then Pernod-Ricard and I have loving work to do tomorrow.
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Dec 9, 2014 22:03
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Vegetable Melange posted:Yeah some of us are still working in spite of these and I've been invited to about three per night. God dammit. Seriously tonight is two separate Diageo things and then Pernod-Ricard and I have loving work to do tomorrow. Sounds like user error to me.
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Dec 10, 2014 09:42
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So slow tonight, cleaned behind all the coolers, ranges, fryers, etc. And I still had 2 drat hours to kill. I hate closing.
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Dec 12, 2014 05:44
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Had 5 days off this week, come back yesterday to find 5 new cameras installed in the kitchen 
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Dec 13, 2014 13:48
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Ayyyyy. Not quite restaurant industry, but I've got a barista job in a hella busy upscale cafe. I need good "standing and running around for hours" shoes (for women, no heels tho) but they can't be too hideous like my BOH danskos, cause we gotta be ~classy~. Any suggestions? I love this job 
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Dec 14, 2014 01:01
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Last night I told these two knuckleheads to check the beef I had been braising right before they left and put it in the walk-in if it was done, or if it wasn't to call me so that I could come back later and get it out... I came in this morning to find that what they had in fact done was to drain the liquid off, but then put it back in the 325 degree oven and leave it there over night? anyway, it wasn't a total loss because I got to overhand slam dunk a giant roasting pan into the dish sink and then go on a hulk like rampage through the dining room for the first time ever which felt pretty good
CHUCK WAS TAKEN fucked around with this message at 08:30 on Dec 14, 2014 |
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Dec 14, 2014 08:09
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M42 posted:Ayyyyy. Not quite restaurant industry, but I've got a barista job in a hella busy upscale cafe. I need good "standing and running around for hours" shoes (for women, no heels tho) but they can't be too hideous like my BOH danskos, cause we gotta be ~classy~. Any suggestions? I am a guy, obviously, but I used a pair of Spring Step slip resistant shoes occasionally and they were pretty nice. They have a decent womens selection as well. http://www.springstepshoes.com/spring-step-womens-slip-resistant-shoes.htm?page=2
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Dec 14, 2014 16:04
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CHUCK WAS TAKEN posted:Last night I told these two knuckleheads to check the beef I had been braising right before they left and put it in the walk-in if it was done, or if it wasn't to call me so that I could come back later and get it out... I came in this morning to find that what they had in fact done was to drain the liquid off, but then put it back in the 325 degree oven and leave it there over night? anyway, it wasn't a total loss because I got to overhand slam dunk a giant roasting pan into the dish sink and then go on a hulk like rampage through the dining room for the first time ever which felt pretty good gently caress. gently caress, man, just gently caress.
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Dec 15, 2014 00:19
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I'm sitting in my office with nothing to do. Management is so boring. But hey, at least I get paid $14/hr to do it!
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Dec 15, 2014 04:07
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rayray00 posted:Had 5 days off this week, come back yesterday to find 5 new cameras installed in the kitchen In more than 10 years working in this industry, always in places w cameras on the staff other than one place where the owner was weird and watched feeds from his home office on a laptop, the only times I've seen footage actually pulled from them were a) a sexual harassment complaint, b)a pretty major theft, and c)a fistfight in the kitchen. The more hours you're open each day the less chance anyone will ever watch that footage, just don't give them any reason to.
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Dec 15, 2014 18:21
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pile of brown posted:In more than 10 years working in this industry, always in places w cameras on the staff other than one place where the owner was weird and watched feeds from his home office on a laptop, the only times I've seen footage actually pulled from them were a) a sexual harassment complaint, b)a pretty major theft, and c)a fistfight in the kitchen. The owners at my restaurant watches the feeds from our kitchen constantly. For awhile it got so bad he'd call if he saw an employee leaving the building with food, to make sure they'd paid for it. It wouldn't have been so bad if we'd been having problems with loss, but it was all preemptive. Mithross fucked around with this message at 18:57 on Dec 15, 2014 |
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Dec 15, 2014 18:55
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Chef De Cuisinart posted:I'm sitting in my office with nothing to do. Management is so boring. But hey, at least I get paid $14/hr to do it! Take some of our business! Please! Below the executive I'm caught between two managers who don't do shitall. One of them is a tottering old FOH manager who only got the job through malign sorcery because it sure as poo poo wasn't any actual qualification. We'll be sixteen loving tickets deep and he'll walk up "Do you have the soup? Is this salmon salad for the bar? Have you seen Eduardo? We have... ah... three... no, yes, yes, no three--four! two, yes, two ribeye? Do we have it? Do we have the ribeye?"motherfucker we are cooking here. You do your job. Do that job. We cook and you manage the restaurant. Thank. It's gotten so bad that servers are taking the (entirely reasonable, from their subjectivity) action of pushing tickets around on the rail to try and salvage heavy drop times and... ugh. Time To Write a Sternly Worded EmailTM Then there's the "sous" who's more of a "sans". He's actually at his worst when we're slow, because he uses those times to flounce around the kitchen flirting and whining about how bored he is while I take on flying around like a dervish doing all the poo poo that needs done. Because--and please, y'all correct me if I'm off base here--but I was led to believe that in the slow times, that's when you get prepped up for the nutty times so the nutty times are an exercise in applying heat and sound platings to your ample prep. And yesterday I'm told that the guy who I had to cover his overnight shift b/c he eyeballed a loving Xanax and almost faceplanted on the line is going to be the new PM lead, and hey, what do you think about being the new graveyard guy? I think it's poo poo, friends! I think I'm not going to be doing that at all, actually!
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Dec 15, 2014 22:59
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You know who taught me not to eyeball a loving benzo? A seventeen year old crackhead in Burlington, VT name of Jay Kwest. Actual, christian name, I poo poo you not. We called him Questo. Questo would binge and stay up for two days programming homebrew DDR levels for his raps, but even he knew not to just "feel out" the dose on a mystery benzo. You know who doesn't know not to do that? My new boss. Pretty cool stuff, yo.
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Dec 15, 2014 23:02
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That 'sous' is going to be fired in 90 days, FYI. And then Scott's going to beg me to come back. E: alternatively, you can try to transfer and become my new omelet guy. We have a fancy show kitchen where you can prep while you work.
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Dec 15, 2014 23:52
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Jesus what's with all the benzos? Just do cocaine like a respectable chef. Less likely to fall asleep and face plant into the fryer.
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Dec 16, 2014 00:34
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Chef De Cuisinart posted:That 'sous' is going to be fired in 90 days, FYI. And then Scott's going to beg me to come back. Knowing is not believing, friend. Tonight that dingus threw up a dinner service with 48% occupancy on the property because in the last two days he has done no prep whatsoever, and I'm only one dude who leans on public transit and doesn't have the luxury of chillin 3 hours late to do what should have already been done that day. I don't care who you are, whether you work in a cafe or the MGM Grand, or what, if the ticket printer is fritzy or the oven is kicking out and back in and you gotta use a backup oven off the line, if the house is half full you do not get weeded. That's a loving stupid thing. It could have been mitigated with a manager turning on Full Stalin Expo Mode, but we had to drag the other dingus out from wherever he was hiding and tell him, as line cooks, "hey, we need you here to direct traffic" so he turned in his most banner performance yet and just stood there. Staring. Silent. Looking back and forth at the proceedings, saying nothing for twenty minutes then tottering away. Then I get left 30 minutes before the last bus to clean up, pack up, and put away the most hosed line on the third coast, and then get told 10 minutes before my cutoff point that some room service items were taken to the wrong outlets and now I have to unpack the mise and refire while the Lost and Dispossessed of Myanmar are mutely scrubbing away heedless of the proceedings with nobody able to concisely communicate "hey duder, wait ten on the grill brick okay?" all of which came dangerously close to a confrontation between me and the harried and hassled room service lady before we both took a step away and realized we were only butting heads because we were both doing our jobs plus the actual work of management. So we limped over the end of the service, grabbed a drink together, shot the poo poo, became fast friends, I briefly quit quitting smoking, then quit smoking again, bummed a ride from her, came home and made this post. In summary: culinary is a place for friends and dinguses. Sometimes they're the same, and sometimes the dingus is actually oneself! Also I'm not working graveyard ever, so that's pretty swell! MAKE NO BABBYS posted:Jesus what's with all the benzos? Just do cocaine like a respectable chef. Less likely to fall asleep and face plant into the fryer. "hey bro sometime you gotta get your head right, y'know? and what its like 2mg, 4mg, whatever right? thats not a lot of mg. i'm like a million mg. teh. Teh. TEH" For serious though, homie almost did faceplant into the deep fryer after firing the wrong stuff into it, so... actually yeah it was pretty dire.
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Dec 16, 2014 09:08
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| # ? May 9, 2024 23:41 |
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It's too bad none of you overqualified jerks live in San antonio. I would overpay you to work 4 days a week doing gently caress all since we are never busy. But I could trust you to make a loving mornay sauce and grind burgers... Which right now is a big stretch for my guy.
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Dec 16, 2014 23:54
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