|
If you don't have a supervisor/manager on duty at all times who can fill in if there's a call off or emergency, then you aren't staffing properly. I let my employees go immediately, no matter the nature of the emergency because I'm not a dick, and it'd get me in hot poo poo with HR if I didn't.
|
#
?
Jul 17, 2015 02:12
|
|
|
|
| # ? May 9, 2024 22:32 |
|
|
This same situation happened last week. My station partner got a call before service, after which I figured out he had a death I'm the family. We switched shifts on next week's schedule and I talked to our sous to let him out early. Covering for your co-workers in times of distress like that is the least you can do, and it's lovely to make any fuss over it.
|
|
#
?
Jul 17, 2015 03:32
|
|
|
I've been making some pretty rad ice creams and sorbets at work using my small capacity Cuisinart home model. At best, I can make about 2 pints a day, maybe 4 if I get the mixes done the night before, have the morning guy spin one batch first thing when he gets in, refreeze the canisters and then I spin a second batch before closing. The problem is that I could sell at least 5 times that if I had the capacity. My bosses may be willing to shell out $600-$800 or maybe a little more on a sturdier ice cream maker if I can find a decent one. Does anyone have any recommendations?
|
|
#
?
Jul 17, 2015 05:28
|
|
|
Rockzilla posted:I've been making some pretty rad ice creams and sorbets at work using my small capacity Cuisinart home model. At best, I can make about 2 pints a day, maybe 4 if I get the mixes done the night before, have the morning guy spin one batch first thing when he gets in, refreeze the canisters and then I spin a second batch before closing. The problem is that I could sell at least 5 times that if I had the capacity. I have the same machine at home. I bought two cores for it.
|
|
#
?
Jul 17, 2015 06:28
|
|
|
TheSnowySoviet posted:Only lovely people get a bug up their rear end about someone else "lmao"-ing on a comedy forum. Just use the ignore feature if it bothers you that much, drat. There's a bare minimum level of content that should be maintained; single "word" posts have never been funny or cool. drat.
|
|
#
?
Jul 17, 2015 06:28
|
|
|
Here's hoping for the best for your coworker, Trebuchet. On a more upbeat note, and sort of related. Tonight was my last night at essentially an upscale Friday's. And I start fulltime at a hospital on Monday. I'm excited.
|
|
#
?
Jul 17, 2015 06:29
|
|
|
AVeryLargeRadish posted:Yeah, the boss is being a complete poo poo head, pancreatic cancer is basically "You are going to die, slowly and in excruciating pain, in the last weeks you will look forward to your own death." I'd know, my grandmother died of it and I got to watch her beg my father(her son) to make the doctors kill her, but they couldn't, and they could not give her enough drugs to knock her out or anything either because it would have endangered her life. Where's the loving bitter laughter smiley? One of our sales reps was diagnosed with pancreatic cancer -- he's 73. This month ends his 2 month grace period on disability.. now we have to reassign all his accounts 
|
|
#
?
Jul 17, 2015 06:31
|
|
|
Rockzilla posted:I've been making some pretty rad ice creams and sorbets at work using my small capacity Cuisinart home model. At best, I can make about 2 pints a day, maybe 4 if I get the mixes done the night before, have the morning guy spin one batch first thing when he gets in, refreeze the canisters and then I spin a second batch before closing. The problem is that I could sell at least 5 times that if I had the capacity. I was about to say that my pastry team does really cool stuff with a Pacojet, then I googled and apparently they're $4000. Whoops.
|
|
#
?
Jul 17, 2015 21:01
|
|
|
MAKE NO BABBYS posted:I was about to say that my pastry team does really cool stuff with a Pacojet, then I googled and apparently they're $4000. Whoops. Yep, one plan was to make servers pay me a dollar every time I catch them stealing a spoonful. I could buy a Pacojet in a month.
|
|
#
?
Jul 17, 2015 23:40
|
|
|
Just win an international biochemistry competition with a new sorbet stabilizer you invented and pacojet will sell you one for cheap!
|
|
#
?
Jul 17, 2015 23:48
|
|
|
Cheapest option might be to find a place that sells liquid nitrogen and use a mixer to make it. Dry ice works too but it's a pain in the rear end to smash it up as fine as it needs to be. I'm lucky to have a beast of a machine that has to be at least 30 years old.
|
|
#
?
Jul 18, 2015 00:34
|
|
|
Thumposaurus posted:Cheapest option might be to find a place that sells liquid nitrogen and use a mixer to make it. I had a chef that used to do that. The back door of the kitchen looked out onto a busy walkway and he would pull random passersby into the kitchen to show them how to make instant ice cream.
|
|
#
?
Jul 18, 2015 00:40
|
|
|
If you've got an old as gently caress Hobart, dry ice works great for quick ice cream. Preferably one of the 40-60qt floor models with 3+ HP motors.
|
|
#
?
Jul 18, 2015 01:06
|
|
|
We found liquid nitrogen kinda expensive to use, but you can do lots of awesome stuff with it like dip a ladle in nitro until it's super cold, then dip it into an ice cream or sorbet base to make a hollow dome of whatever in 15 seconds, etc, etc
|
|
#
?
Jul 18, 2015 01:14
|
|
|
Like this pomegranite sorbet base cup with some sort of thing that I can't remember inside: 
|
|
#
?
Jul 18, 2015 01:24
|
|
|
EAT THE EGGS RICOLA posted:Like this pomegranite sorbet base cup with some sort of thing that I can't remember inside: This dessert is trying too hard... To get in my belly. GET THE gently caress IN THERE!!!
|
|
#
?
Jul 18, 2015 04:53
|
|
|
gently caress I didn't realize a pacojet was $4k, we've had one at the last two places I worked. In all fairness, where I work now has a lot of money behind it; on top of the pacojet we also have a $6k pasta extruder, used to great effect.
|
|
#
?
Jul 18, 2015 05:06
|
|
|
Yeah, that's why I was kind of surprised, but now that I think about it we have top of the line everything so I shouldn't be too shocked. Our kitchen is worth a retarded amount of money. Pastry is using liquid nitrogen for a finishing ice on one of the courses now, puts on a nice show. We use LN fairly often though, all over the place.
|
|
#
?
Jul 18, 2015 07:40
|
|
|
my favorite thought about throwing away stupid amounts of money to open a restaurant - and maybe have it fail completely within 6 months or something - is that hey, I'd have all these loving expensive pacojets and combiovens and cryovacs to play around with for the rest of my life!!  (after I paid off all my debt.  )
|
|
#
?
Jul 18, 2015 07:50
|
|
|
which I guess is just the same as putting them on a credit card and not paying the balance off. bbbbbbbbbb
|
|
#
?
Jul 18, 2015 07:50
|
|
|
conclusion : buy a shitload of cheap used commercial kitchen equipment at a bargain, and put it in storage, because hey - your day is coming mindphlux, your day is coming. :I
|
|
#
?
Jul 18, 2015 07:52
|
|
|
mindphlux posted:conclusion : buy a shitload of cheap used commercial kitchen equipment at a bargain, and put it in storage, because hey - your day is coming mindphlux, your day is coming. :I 
|
|
#
?
Jul 18, 2015 14:21
|
|
|
Dear Diary, get home at 2:30, leave home at 11, prep three stations, go to a very dark place for six hours, get home at 2:30. Murphy has, to me, become a real, living person.
|
|
#
?
Jul 18, 2015 15:16
|
|
|
Got my union paperwork yesterday; all's I gotta do is fill out some forms stating who gets my life insurance policy when I'm brutally mutilated after I fall headfirst into the disposal, and then I am officially a member of the Industrial Technical Professional Employees, Local 4783. That sounds a heckuva lot sexier than "dishpit grunt". Couldn't have come at a better time. We had a "Top Chef" style cook-off yesterday, our Army dudes vs the local Coast Guard cooks. Diners voted on which side did better, and we won, yay. Bear of a day, though, we could barely keep up with getting plates to the serving line since everyone needed two plates, to sample and vote on which was better. Thank St Martha we're closed this weekend, my hands are crippled.
|
|
#
?
Jul 18, 2015 15:52
|
|
|
Lmao that slicer is so cute! But hell that is perfect for home use. Good job!
|
|
#
?
Jul 18, 2015 16:06
|
|
|
goodness fucked around with this message at 16:52 on Jul 18, 2015 |
|
#
?
Jul 18, 2015 16:49
|
|
|
feelz good man posted:Yup. Craigslist is awesome for this. I almost spent $200 on a 3-burner flat top this week, and I found a slicer for $25 a bit ago. Reported the slicer to the police and gave them the seller's address and number just in case it was reported stolen if they need to contact either of us. I called Hobart too and I guess nobody reported it to them that it's stolen either. Goddamnit, that's awesome. I was trolling craigslist for a Hobart slicer for like 4 months a few years back, and eventually gave up because they were all going for 3-400. Good find, jealous.
|
|
#
?
Jul 18, 2015 17:21
|
|
|
JacquelineDempsey posted:Got my union paperwork yesterday; all's I gotta do is fill out some forms stating who gets my life insurance policy when I'm brutally mutilated after I fall headfirst into the disposal, and then I am officially a member of the Industrial Technical Professional Employees, Local 4783. That sounds a heckuva lot sexier than "dishpit grunt". Do you need my info? You can send your benefits to me I will take them.
|
|
#
?
Jul 18, 2015 22:09
|
|
|
Is anyone in SF looking for work?
|
|
#
?
Jul 18, 2015 23:18
|
|
|
A Man and his dog posted:Lmao that slicer is so cute! You understand that the size of something on your screen is now how big it is in real life, right?
|
|
#
?
Jul 19, 2015 01:51
|
|
|
How do you guys not have robot coupes at home is what I want to know.
|
|
#
?
Jul 19, 2015 03:30
|
|
|
lol if u don't have a thermomix
|
|
#
?
Jul 19, 2015 03:32
|
|
|
How do you folks deal with burnout? I'm pretty much the right-hand of a kitchen manager in a chain restaurant, and he puts most of his actual kitchen work onto me. I am held responsible for poo poo he should be taking care of, but he's on his phone 80% of the time (Facebook/Snapchat). Recently, I was told I need to step up by the GM, that my KM has improved tenfold, but it's been me doing all the work he's getting credit for.. Should I get out while I can, while I still love cooking, or keep pushing on? Is it worth it?
|
|
#
?
Jul 19, 2015 03:51
|
|
|
Nope. Get out. Best thing I ever did after a decade or so.
|
|
#
?
Jul 19, 2015 03:59
|
|
|
Run. Run far, run fast, run hard. Do not look back.
|
|
#
?
Jul 19, 2015 04:05
|
|
|
You know what's more fun than cooking professionally? Knowing how to cook professionally and having the money and time to be able to cook very good food for your loved ones whenever you want without getting burnt out.
|
|
#
?
Jul 19, 2015 04:07
|
|
|
If a manager is getting credit for loving around on the clock while you do their job for them, then by all metrics that Actually Matter to businessfolk they're a good manager. Turns out the bad guys won the cold war. Namaste.
|
|
#
?
Jul 19, 2015 08:22
|
|
|
Chef De Cuisinart posted:How do you guys not have robot coupes at home is what I want to know. i do have one! i have the r301
|
|
#
?
Jul 19, 2015 13:49
|
|
|
We had a girl get injured through no fault of her own, needed a few hours of ER attention. Manager told her not to go through workers' comp on it. I personally would have filed and made sure to note that bit, but she didn't. So some poor girl who can barely afford driving a car is now in the hole to a hospital for a few hours of ER care because of a workplace injury that was in no way her fault and could not have been expected. On top of this, we have people handling ready-to-eat foods barehanded, in one case at least thirty minutes after last washing their hands; panning up food barehanded, using a ladle, licking their finger halfway through because they got food on it; dirty dish sink sprayed out with tap water so it can be used for an ice bath; food dumped in a sink for an ice bath, and the person got distracted so hey that hot food just kinda sat there with no ice or water for four hours. This all in the past two weeks. All fully in the awareness of the store manager. Can't call corporate, because I'd likely lose my job. I could reach out anonymously but even if it couldn't be proven it would be easily traced back to me. There's no sense in calling the health department because we've easily passed all our inspections and the only things we really get dinged on are the inane things Steritech pulls out of their rear end to justify existing as a company. I'm at a loss. What do I do, professional goons?
|
|
#
?
Jul 19, 2015 20:16
|
|
|
|
| # ? May 9, 2024 22:32 |
|
|
Manager told her NOT to go through workman's comp? Is she privately insured? He probably just opened himself and the establishment up to a lawsuit in doing so, that was smart. Did anyone witness him say it? Edit: It varies state by state but that kind of instruction can be hugely risky. Can't believe a manager would do that. Shooting Blanks fucked around with this message at 01:57 on Jul 20, 2015 |
|
#
?
Jul 19, 2015 22:02
|
|
