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Making ten gallons of tonic syrup for an event. Love my job.
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May 3, 2015 17:17
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| # ? May 25, 2024 19:36 |
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Tonic is gross, so, your job sucks, FYI.
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May 3, 2015 19:26
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At least you won't get malaria.
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May 3, 2015 19:32
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was told I do not swear enough for the kitchen. We're chefs. drat hell rear end chefs!
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May 3, 2015 22:10
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I covered a FOH shift for a coworker with a family emergency on my day off. THe only food handling is via tongs and scoops so no gloves required, but I wear them anyway out of habit and preferring not to have to wash my hands every ten seconds. Manager walks by, hassles me for handling cash with gloves on. I explain I learned about food contamination years ago and know to change my gloves after. Not two minutes later we're watching him handle ready-to-eat food with his bare hands...after handling raw meat with his bare hands...with no handwashing in between. It took a solid minute for me to get the hamster back on the wheel after that. Re: Gluten allergy chat a few pages back, I don't know how sensitive the actual intolerance/allergy is, compared to tolerance/exposure thresholds for peanut and the like. Our policy with gluten free orders is literally "change gloves before making the order". So, beef sandwich with gluten allergy is still getting beef that has been touched with gloves that have touched bread, and has been cut on a cutting board that has touched bread. I would expect this would be enough to set off a real allergy but we've never killed anyone so I guess it's ok.
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May 4, 2015 01:06
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Vorenus posted:I covered a FOH shift for a coworker with a family emergency on my day off. THe only food handling is via tongs and scoops so no gloves required, but I wear them anyway out of habit and preferring not to have to wash my hands every ten seconds. Manager walks by, hassles me for handling cash with gloves on. I explain I learned about food contamination years ago and know to change my gloves after. Even a crumb of bread is enough to trigger a reaction in someone with celiac disease and can lead to severe damage to the small intestine and internal bleeding along with the development of other autoimmune disorders.
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May 4, 2015 01:18
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AVeryLargeRadish posted:Even a crumb of bread is enough to trigger a reaction in someone with celiac disease and can lead to severe damage to the small intestine and internal bleeding along with the development of other autoimmune disorders. Then going to a sandwich shop seems like trying to walk barefoot through a room full of broken syringes.
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May 4, 2015 01:25
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Simoom posted:was told I do not swear enough for the kitchen. We're chefs. drat hell rear end chefs! You're cooks.
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May 4, 2015 01:28
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Tender Child Loins posted:Then going to a sandwich shop seems like trying to walk barefoot through a room full of broken syringes. Yes, generally people with celiac disease just make their own food to avoid the issue.
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May 4, 2015 01:32
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Tender Child Loins posted:Then going to a sandwich shop seems like trying to walk barefoot through a room full of broken syringes. People don't consider these things. I had people with Celiac come into the bakery to ask if we had gluten-free cakes. We were a production bakery. The air was a significant percentage flour by volume while we were working. It was a panic moment
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May 4, 2015 02:00
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Kenning posted:You're cooks. Don't crush the poor boy's spirit. That said, it's really weird now that everyone calls me Chef. Our exec (jokingly)flipped on a new server who called one of our cooks 'chef'. "You don't loving call him Chef, there are only three chefs in this restaurant. Me, X, and CdC!" Kid was practically pissing his pants, lol.
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May 4, 2015 03:04
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It's like walking around a military base and calling everyone "General."
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May 4, 2015 06:53
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Generals make barely above minimum wage?
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May 4, 2015 07:02
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Simoom posted:was told I do not swear enough for the kitchen. We're chefs. drat hell rear end chefs! The only appropriate response was "ha, gently caress you dickhead  ", I hope you figured that out in time.
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May 4, 2015 09:07
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Walked into this new walk in floor this morning. The whole thing got douched out. And no more slips. Owns.
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May 4, 2015 18:59
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Vorenus posted:I covered a FOH shift for a coworker with a family emergency on my day off. THe only food handling is via tongs and scoops so no gloves required, but I wear them anyway out of habit and preferring not to have to wash my hands every ten seconds. Manager walks by, hassles me for handling cash with gloves on. I explain I learned about food contamination years ago and know to change my gloves after. Proper procedure for putting on gloves is to wash your hands before and after putting them in and taking them off. Wearing gloves is not a substitute for hand washing.
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May 4, 2015 19:56
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I will have you guys know I am a SOUS CHEF downtown, thus living out a teenage dream! I got the position by default because we're seriously understaffed, but on the other hand that's how Homer went to space so I see only good things ahead for me!
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May 4, 2015 22:04
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Thumposaurus posted:Proper procedure for putting on gloves is to wash your hands before and after putting them in and taking them off. For serious if you were going to have to wash your hands you need to change gloves, and you have to touch your gloves to take them off so you will get whatever was on the gloves that necessitated washing off onto your hands, then need to clean it off of your hands before touching clean gloves anyways. (And yes you're trained in how to take gloves off without touching the gloves but you STILL wash your hands)
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May 4, 2015 23:32
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Simoom posted:I will have you guys know I am a SOUS CHEF downtown, thus living out a teenage dream! I got the position by default because we're seriously understaffed, but on the other hand that's how Homer went to space so I see only good things ahead for me! Master Chef Inanimate Carbon Rod posted:
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May 5, 2015 04:39
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Had a lady come in and order fried rice. She starts eating it and asks if it has shellfish in it as she is allergic. Well yes mam it does have oyster sauce can I make you another without! "Oh it's no problem, I can have it every once in awhile" Last day is Wednesday, might go off if a gluten free person comes in.
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May 5, 2015 04:51
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goodness posted:Had a lady come in and order fried rice. She starts eating it and asks if it has shellfish in it as she is allergic. Well yes mam it does have oyster sauce can I make you another without! "Oh it's no problem, I can have it every once in awhile" As rage-inducing as that may seem, my roommate has mild shellfish allergy of that exact sort. She'll get hives if she eats too much, but never anything worse than that. The last time it flared up she at first didn't know what was causing her skin to break out, but after a few days she realized that she had been making a ghetto pad thai type dish, and it turned out the sauce she had been using contained powdered shrimp. This lady may have just checked so that if she happened to have some reaction later that she'd know the cause. Maybe. There's no excusing the gluten bullshit though.
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May 5, 2015 04:58
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CommonShore posted:As rage-inducing as that may seem, my roommate has mild shellfish allergy of that exact sort. She'll get hives if she eats too much, but never anything worse than that. The last time it flared up she at first didn't know what was causing her skin to break out, but after a few days she realized that she had been making a ghetto pad thai type dish, and it turned out the sauce she had been using contained powdered shrimp. Alright that first is excusable if she also was not bullshitting you. gently caress gluten people though. Awhile back someone ordered their food gluten free and then drank a beer or two.
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May 5, 2015 05:00
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Is that better or worse than an event coordinator who sells beer braised meat as a gluten free option
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May 5, 2015 05:17
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pile of brown posted:Is that better or worse than an event coordinator who sells beer braised meat as a gluten free option That might be genius or idiocy.
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May 5, 2015 05:30
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I approve of the "gluten option" cause my HC runs out all the time and let's me go get him more and cigs at the Walmart across the street. I love taking strolls on the clock.
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May 5, 2015 06:54
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goodness posted:Alright that first is excusable if she also was not bullshitting you. I still think Wrought's story about the salt dude is the best. Gluten is a pain in the rear end to work around because cross contamination is a bitch, but a gluten free diet isn't impossible. A salt free diet is a cast iron motherfucker though.
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May 5, 2015 07:20
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Shooting Blanks posted:I still think Wrought's story about the salt dude is the best. ... A salt free diet is a cast iron motherfucker though. What story is this?
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May 5, 2015 14:07
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CommonShore posted:What story is this? Wroughtirony posted:I've gotten a few allergy cards as a server. I like them because I'm a little more comfortable handing them over to the chef, though with severe allergies and simple dishes I would usually just make it myself on separate pans. Because I was the Best Waitress Ever, As a chef, I've had one guy with allergies so multiple and severe that he actually went shopping with me (private dining setting, not restaurant) and we went over all my recipes to see what he could eat and what I could alter. He spent a lot of time in the galley chopping veggies and keeping an eye on me, but he was good at prep and I was good at not poisoning him so it worked it. What did not work out was the guy who was "allergic" to salt. He was traveling with his daughter who had a huge list of everything he couldn't have and she was INSISTENT that he have full options to eat at every meal with limited special options just for him. So the whole boat got baked goods with no salt that cruise (because even 1/4 tsp over a batch of cookies would basically kill him.) Fine, I'll do that for someone with a legit disorder. Until we get to the lobster bake and I see this guy with a plate containing two lobsters and a cob of corn. I run after him screaming bloody murder because a single bite of what was on his plate would surely kill him on the spot (his daughter said he WOULD DIE if he ate salt) and he's like, "oh, I can splurge once in awhile and have a little salt." "This is not a little salt," I say, "Everything on your plate was boiled in seawater!" "Oh it's fine now and then," his daughter chimed in. I am still awaiting my medal for not punching her in the face.
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May 5, 2015 14:34
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CommonShore posted:As rage-inducing as that may seem, my roommate has mild shellfish allergy of that exact sort. She'll get hives if she eats too much, but never anything worse than that. The last time it flared up she at first didn't know what was causing her skin to break out, but after a few days she realized that she had been making a ghetto pad thai type dish, and it turned out the sauce she had been using contained powdered shrimp. This is me but with certain other stuff. As a kid I was incredibly allergic to lots of things: soy, sesame, tree nuts. Over time my resistance to them has built up and in some cases I've been able to eat unlimited quantities of some of them. Soy, most nuts, eggs, wheat all are totally safe now. But I still have issues with sesame and cashews. I can eat small quantities and not get a full histamine reaction, but too much too often and I'll start breaking out or having swelling in my mouth and tongue. Over time the histamine in your system dissipates and you can safely eat some small quantities again. This is also how I managed the allergies as a kid; you'd eat up to your tolerance and gradually increase dosage until the allergy just went away. This may not be true for everyone though, nobody really knows your body better than you. Having allergies in the past has made me sensitive to people's requests in my dining room. You can tell the ones that have real allergies almost immediately because they're very understanding about any restrictions it makes on the menu. It also makes me incredibly hateful of the fad intolerances and X-free diets. Don't conflate your douchy arbitrary restrictions with actual medical conditions.
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May 5, 2015 15:55
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Saltman and his daughter still haunt my memories. I gave our waiter a heart attack the other day. On my OpenTable reservations I have a short spiel about how I shouldn't eat much grapefruit and please let me know if there's grapefruit in anything so I can account for it.(I take a few of the many medications that are affected by grapefruit. check the list- you might too!) The spiel is there mostly for the benefit of restaurants that do a tasting menu and I usually remove it for regular restaurants, but this time I forgot. This poor fucker who was waiting on us a few days ago was all ready to hunt down every grapefruit in the building and lock them up so they couldn't hurt me. I had to talk him down off that ledge and convince him that it would be impossible to kill me with grapefruit, I just have to know how much I've ingested. It was kind of funny to me but I imagine he's a total hit with the GF crowd
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May 5, 2015 16:03
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I have fresh fruit allergy. Pineapple/kiwi/strawberries/etc. raw will wreck my mouth, tongue, and throat. So naturally those are my favorite fruits and my mouth hurts pretty much all the time.
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May 5, 2015 21:35
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So I was telling my therapist about Saltman (can't remember why it was relevant but it was) and to encourage me to write a novel, she gifted me a journal. My goal this week is to write out the Saltman story and the Cheese Plate story. It's mostly a vanity/therapy project, but I'm getting into it. Are there any other stories I've told that you'd like to hear again? Help jog my memory. :-)
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May 5, 2015 22:31
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What's the cheese plate story? I missed that one.
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May 5, 2015 23:25
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Every cook I've ever talked to has had a story about doing terrible things to a steak to make it extra extra extra well done so you should tell that one
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May 6, 2015 00:42
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Crazy Larry posted:Every cook I've ever talked to has had a story about doing terrible things to a steak to make it extra extra extra well done so you should tell that one Put a dry aged ribeye, that I'd aged myself in-house, in the fryer, because this really, REALLY old guy, said it wasn't done enough. He loved it. Right through his stupid cataract covered eyes, while he complained we didn't have A1 steak sauce, and I hated him every second for it.
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May 6, 2015 02:25
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Wroughtirony posted:So I was telling my therapist about Saltman (can't remember why it was relevant but it was) and to encourage me to write a novel, she gifted me a journal. My goal this week is to write out the Saltman story and the Cheese Plate story. the one about why you have a therapist and are (still?) working a kitchen job mindphlux fucked around with this message at 07:46 on May 6, 2015 |
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May 6, 2015 07:44
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You know better, mindphlux. We're all broken around here. Buy the ticket, take the ride. 
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May 6, 2015 16:53
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mindphlux posted:the one about why you have a therapist and are (still?) working a kitchen job Please. I've been out of the biz for over a year now. Get with the times. (I didn't get far, I'm in retail now.)
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May 6, 2015 17:47
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How much of what I've learned from restaurants carries over to food trucks? I've been cooking stuff for events and kicks at the marina I live at and people keep telling me I should get a food truck. The food truck market seems super saturated here in DC, plus driving here scares the poo poo out of me.
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May 6, 2015 18:00
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| # ? May 25, 2024 19:36 |
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Wroughtirony posted:Please. I've been out of the biz for over a year now. Get with the times. woah I actually don't think I realized this. congrats!
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May 6, 2015 19:06
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