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I think the whole PBR thing peaked a couple years ago and it's on its way back out.
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Aug 20, 2015 10:41
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All about that Lone Star. And Sony Lone Star would be an amazing name.
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Aug 20, 2015 11:22
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Pretty sure that if a customer finds a roach in her meal, and you get her a replacement, and the replacement also has a roach in it, and she refuses your offer of a comp and a gift certificate, *and* your place is filled from basement to rafters with other code violations, calling the cops on the customer is not the right course of action. http://www.delcotimes.com/general-news/20150819/radnor-officials-find-many-more-code-violations-at-yangming-restaurant
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Aug 20, 2015 15:37
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Phanatic posted:Pretty sure that if a customer finds a roach in her meal, and you get her a replacement, and the replacement also has a roach in it, and she refuses your offer of a comp and a gift certificate, *and* your place is filled from basement to rafters with other code violations, calling the cops on the customer is not the right course of action. 
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Aug 20, 2015 20:20
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Literally basement to rafters. Goddamn. And the inspectors are just clear-cutting the whole operation; no better time to find a new location! Like jail!
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Aug 20, 2015 20:31
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Phanatic posted:Pretty sure that if a customer finds a roach in her meal, and you get her a replacement, and the replacement also has a roach in it, and she refuses your offer of a comp and a gift certificate, *and* your place is filled from basement to rafters with other code violations, calling the cops on the customer is not the right course of action. Even better is that the customers were the ones who told the owner to call the cops.  Tonight when I slip on the leakage from our lovely coolers all I'll think about is how much worse it could be (also finding something to stabilize myself, but right after that!).
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Aug 20, 2015 21:27
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SHUPS 4 DETH posted:Tonight when I slip on the leakage from our lovely coolers all I'll think about is how much worse it could be (also finding something to stabilize myself, but right after that!). Right? I'll take the couple of dead roaches I sweep up daily over skittering hordes of live ones.  How does a place like that get so bad? Bribed/no inspections? I get hollered at for a stray bacon bit because of the constant of threat of inspections. (Ours happens sometimes every week and it's the Army, not the health dept, so my mileage may vary.)And for those of you playing along at home, Sony's last name is: wikipedia posted:In 2013, Buzz Aldrin stated that "Tang sucks." JacquelineDempsey fucked around with this message at 03:59 on Aug 21, 2015 |
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Aug 21, 2015 03:43
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Wu tang?
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Aug 21, 2015 06:37
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Secret Spoon posted:Wu tang? That's a great name. But Fujitsu Faygo is much better.
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Aug 21, 2015 08:02
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and here I was hoping it was Toyota Tang
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Aug 21, 2015 09:08
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Errant Gin Monks posted:That's a great name. But Fujitsu Faygo is much better. I knew this kid in high school who drank tons of faygo. What a weird dude.
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Aug 21, 2015 18:37
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Today we learned that cooking meat 50F above correct temp for 14 hours results in roughly $1k in burnt, dry meat. We threw away about half of it and soaked the rest in broth for a few hours to "salvage" it...
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Aug 21, 2015 22:47
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Secret Spoon posted:I knew this kid in high school who drank tons of faygo. What a weird dude. Juggalo.
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Aug 21, 2015 22:53
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Errant Gin Monks posted:Buffalo Trace makes more money on fireball than any other whiskey they sell. Sazerac*
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Aug 22, 2015 02:01
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I just spent the last week in Napa/Sonoma/SF with work, visiting wineries and drinking all manners of alcohol on someone else's dime. Including getting into some exclusive parties and clubs with some co-workers with connections. To counteract this karmic indulgence, one of the nights I spent walking around with a homeless dude between one bar and the next. I bought him a lagunitas and we talked about cars n' guitars, his two favorite things. Vanishing Point, '72(?) Dodge challenger 440 sixpack.
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Aug 22, 2015 02:21
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Turkeybone posted:Sazerac* Not to be pedantic but while both are owned by Sazerac, people distinguish between their operations for Barton's and the stills at Buffalo Trace, Why yes I leave for Kentucky in the morning COMING IN HOT, LOUISVILLE.
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Aug 22, 2015 03:18
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So explain to me how it takes one guy the amount of time it takes me to poo poo out 51 desserts to make 4 little pizzas? Admittedly all the desserts are mostly made by the prep guy so all I do is plate em and dress em, but still...it takes like a minute tops for me to crank out a pizza, and I know I took like 8 min on the desserts cause we nuke the brownies back to warm since they sit in the cooler all day
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Aug 22, 2015 03:40
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bloody ghost titty posted:Not to be pedantic but while both are owned by Sazerac, people distinguish between their operations for Barton's and the stills at Buffalo Trace, Runamok?
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Aug 22, 2015 07:57
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MAKE NO BABBYS posted:Runamok? Yes'm. Send me your baby bartenders for some port finished bourbon.
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Aug 22, 2015 08:03
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NO. NONONONONONO. NO DONT CALL ME ON MY ONE DAY OFF THIS WEEK. gently caress YOU gently caress YOU gently caress YOUUUUUUUUUUUUUUUUUUUUUUUUUU
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Aug 22, 2015 21:21
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IM ASLEEEEEEEPP. IM DRUUUNNNNNNNNNKKK. I HAVE SYRETTES OF BLACK TAR SMACK IN EACH ARM AND COKE SMEARED ON MY FACEEEEEEE LET ME HAVE ONE loving DAY PLEASE
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Aug 22, 2015 21:23
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oh praise the black baby jesus the sous just wanted to know where the chocolate cake was. its on a speed rack in the cooler, labeled: Chocolate Cake. oh my god breathe. breathe. im having a panic attack, time for another cup of coffee. AA is for Quitters posted:So explain to me how it takes one guy the amount of time it takes me to poo poo out 51 desserts to make 4 little pizzas? I have long since despaired of figuring out the rhyme or reason to how and why some people get the gears for little poo poo while others work on Jamaica Time (i.e. "i do when i feel like, mon") for fairly critical tasks with no apparent issues. You do you, booboo. Its all any of us can manage. Willie Tomg fucked around with this message at 21:33 on Aug 22, 2015 |
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Aug 22, 2015 21:30
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Yo dog where's the chocolate cake. YOU SON OF A !!!
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Aug 22, 2015 21:54
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Man, I hope CDC sees these posts, then calls him randomly to gently caress with him.
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Aug 22, 2015 22:13
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Yeah, this guy definitely runs on Jamaica time. To be fair, it's his first kitchen job. They moved him to flattop where he can do less damage, but since there was a 51 top of Cesar salads to make (and it's not like you can prep em in advance since they get soggy) and then open dessert menu for them they had him helping me on pantry last night. Tonight's already off to a fun start. Wedding booked for salads at 430, entrees at 445. They got here at 330 instead of 4, and want everything half an hour early because of it.
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Aug 22, 2015 22:17
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AA is for Quitters posted:Tonight's already off to a fun start. Wedding booked for salads at 430, entrees at 445. They got here at 330 instead of 4, and want everything half an hour early because of it. argh the people who show up early and don't understand why poo poo isn't ready yet are unbelievably frustrating. "Why isn't our table for 14 ready yet?" etc.,
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Aug 22, 2015 22:48
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bunnyofdoom posted:Man, I hope CDC sees these posts, then calls him randomly to gently caress with him. I usually like to tell him we're going to start prepping X item in a random, esoteric way. He loves them jokes, let me tell 'ya. He did send me a photo of the other boss guy's SECOND pitcher of SWEET TEA for the night. Dude must loving love his diabeetus.
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Aug 23, 2015 00:34
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Trebuchet King posted:argh the people who show up early and don't understand why poo poo isn't ready yet are unbelievably frustrating. I always wish people would tell them no, your reservation is in an hour, we have everything scheduled for that. Now here is the wine list, proceed to spend a bunch of money getting blitzed.
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Aug 23, 2015 01:41
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THE SOUND OF A TOILET FLUSHING
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Aug 23, 2015 10:01
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Hey CDC and Willie. My buddy has just shot 4 boars. He is going to give me a bunch of meat. If you guys want to come down to SA after i get it you are more than welcome to a share of the spoils!
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Aug 23, 2015 11:03
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Chef De Cuisinart posted:I usually like to tell him we're going to start prepping X item in a random, esoteric way. He loves them jokes, let me tell 'ya. I used to love to casually mention to servers how stoked I was that we were pulling the soda gun out in the kitchen remodel so we could switch over to all glass bottled soft drinks. In the hotel. The looks of absolute terror and horror were delicious.
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Aug 23, 2015 17:48
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pile of brown posted:I used to love to casually mention to servers how stoked I was that we were pulling the soda gun out in the kitchen remodel so we could switch over to all glass bottled soft drinks. In the hotel. The looks of absolute terror and horror were delicious. We don't have a fountain where I work. loving love the look on some of the guests face as they do the mental gymnastics to guess how much each bottle costs as their 9 year old is sucking down their 6th sprite.
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Aug 23, 2015 19:09
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wheeeeeee I'm getting promoted to some low-level management stuff, dealing with setting up register banks and booze ordering/deliveries. I'm super excited, even if perhaps I shouldn't be. I really want to open my own place someday, even if that's years and years away, and the financial side of things is the area I'm least familiar with--rendering this, hopefully, just the preparation the doctor ordered. Plus, I like my boss and think he's good for the restaurant, so my stepping up in this regard should reduce his burnout risk.
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Aug 24, 2015 01:28
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Hi, I spent the past week or so reading the saga of this thread. Anyway, I work FoH at a chain burger place. FoH at our place does cashier, food running, bussing, chatting up customers, shake making, etc. Also no tips* I have a ton of respect for the BoH guys because they do everything in back just like we do everything up front. Almost all of my usual frustrations come from scheduling since we are a chain and are given an hour allowance that we are not supposed to go over in a week. This means that although I'm "the lunch person" and have been covering the lunch rush, my average shift is 2 hours. Tomorrow I get 4.5 hours because I'll be on for dinner too (with a 3h break between where I sit around because going home takes 45 mins one way)! I enjoy the job for the most part, and the customers are really nice, but it occurred to me recently I could be making so much more if I worked at a place as a server getting tips instead of a glorified fast food employee. Most of the guys in back are pretty great too, so I feel very lucky. Aside from times when I toss a burger or salad back to them because it was supposed to have/not have something on it or a topping looked gross, they're pretty on point. (Like seriously, the pickle had a chunk taken out that looked like a bite. And the avocado is almost black.) MY BOYFRIEND works at the same place in BoH and when he catches up in the thread I'm sure he'll have some complaining to do since he works more hours than I do. Edit: Fun story! Last week there was a teacher in-service day, and every teacher in the district came in for lunch! We have maybe 20 tables total and there were about 5 or 6 employees working that day because Wednesdays aren't usually busy. That's where the simple list of FoH duties I wrote further up in the post comes in. It is my responsibility to take orders of the line that's still reaching to the outer door, run the orders from the window to the customer's tables as they're finished, make shakes, and bus/clean tables as people filter out. When there's about 15 more people than you have tables and only 2 people working the front it got a little out of hand. I think we had some 15 minute ticket times when 7 is usually shameful for us. Since they all came in together for the most part they were understanding but we were kinda freaking out because the GM was out at a luncheon for the day or something and wouldn't be there to actually SEE how we got those poo poo numbers. So someone took a picture of the ticket screen just in case.  I'm so glad we didn't get any phone or online orders during that rush. ...we did get a phone order but we didn't answer so she came into the store instead like they usually do. The job only gets hectic when it's busy enough that I have orders still to take while there's food that needs to go out and a table leaving or waiting for a shake. Overall pleasant and I'm glad I'm not in the kitchen. moonsour fucked around with this message at 03:36 on Aug 24, 2015 |
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Aug 24, 2015 03:26
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Your average shift is two hours?
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Aug 24, 2015 04:06
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A Man and his dog posted:Your average shift is two hours? Yeah I'm actually with this. What the gently caress is a two hour shift even like, especially since you drive an hour and a half round trip. E: do you work at steak and shake?
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Aug 24, 2015 04:19
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It's a 15 minute drive! I just have to take the bus usually. And an average shift is to basically take care of the rush and reset tables for dinner. Also it's not steak and shake!
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Aug 24, 2015 05:42
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Wasn't hating or anything. I've just never heard in any industry of a 2-4 hour work day. Like I get an hour to just set up my main joint. Anyways crushed it this weekend on tips. The season on the beach is dying down so 2nd job is getting slower. Also my main job switched POS systems like 1-2 months ago. Owner hated it and now we are going to another system in a few days lol. The system we are replacing is that loving tablet system Clover. It was never made for a turn N burn pizzeria. That's why you see that system in retail and coffee shops.
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Aug 24, 2015 06:26
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Is it alright if I plug a single night private party gig here? A member at the club I work at needs a bartender. I'll go into more specifics if a mod okays this.
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Aug 24, 2015 15:15
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| # ? May 23, 2024 23:28 |
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If your average shift is two hours, quit and find somewhere that you can actually make some money. I worked for a guy who loved having huge piles teams on the rush, and was very quick to send people home as soon as anything slowed down. Sometimes people would end up with like 2h total in a day, on splits. He stopped doing that to me after I screamed at his idiot sous in front of the whole staff for having called me on my day off  because we're getting slaughtered and need you , only to tell me "false alarm lol you can go home don't sign in," after I dropped everything that I was doing and drove two miles to help with "his emergency." I quit not long after.And the oval office went out of business because he couldn't keep staff and he wondered why. (His restaurant also sucked.)
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Aug 24, 2015 16:53
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