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A Man and his dog posted:Literally the Worst tell Turkeybone in the service industry thread that he can suck my dick. Dude, I closed the thread. Don't you think that if I could've blocked you, I or anyone else would have done so a long time ago? Didn't you find it strange that nobody posted in the thread for like four days? I lived the lovely Sous chef life. Sixty hours a week for the joy and honor of being salaried for 36k a year. But I said gently caress that, and went back to school and the only reason I post things that are probably outwardly annoying and smarmy (like all the free alcohol, free other poo poo, perks) is because I pretty much just learned Excel and statistics, and the most basic of programming, and the fact that in 2 years I went from one end of the spectrum to the other is a commentary on how ridiculous the whole world is. Apparently you can't get it up (I noticed as I glossed over the 30 posts you made on Thursday), so sucking your dick is out of the question, sorry.
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Oct 19, 2015 07:58
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Are there any other servers that post here besides me and "A Man and His Dog"? because I think sometimes my statements get conflated with his and I don't want that to happen.
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Oct 19, 2015 08:12
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The pay disparity between FOH and BOH is part of a systematic design to set them at odds with each other and create a rivalry when none need exist. BOH possesses the means of production, FOH possesses the means of distribution. If they were to set aside their differences they could unite and overthrow their true enemy, capitalist Management.
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Oct 19, 2015 14:43
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Skwirl posted:Are there any other servers that post here besides me and "A Man and His Dog"? because I think sometimes my statements get conflated with his and I don't want that to happen. I'm a server. Also low level management, but still. edit: Now that I think about it, I've done at least a little of every standard FoH position, I think.
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Oct 19, 2015 14:46
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I am also a server.
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Oct 19, 2015 14:48
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Trebuchet King posted:I'm a server. Also low level management, but still. This, but also maintenance and housekeeping, concierge, basically everything that isn't a chef's position including garde and pastry. The only way you stay working for 10+ years at a tiny private club like mine is by doing every job. We've been no tips for the last 100 years or so, it's worked out pretty well. Granted, we're technically non-profit since we're a social club so management doesn't have much incentive to cut costs on labor. Much easier to hire a long term, reliable, versatile employee for a living wage than to hire an endless stream of random college kids.
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Oct 19, 2015 15:00
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Skwirl posted:Are there any other servers that post here besides me and "A Man and His Dog"? because I think sometimes my statements get conflated with his and I don't want that to happen. former server/bartender
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Oct 19, 2015 15:22
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Turkeybone I forgot you were OP and could just close the thread. I went overboard. My apology. I won't bring up tipping anymore and will avoid that topic all together. Lesson learned. In work news. Saturday night was memorable. Some blacked out drunk lady came in with her family. She could barley get out of her seat to leave. As she was leaving of course she falls and cuts her head open. Blood everywhere. The whole place rushes to help and it was just a poo poo show. We finally just picked her rear end up and threw her in the car with her older family members. 
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Oct 19, 2015 16:31
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laws in Florida must be different than here re: drunk guests. Did you guys serve her? Provided you did, are you not liable for her?
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Oct 19, 2015 16:50
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JawKnee posted:laws in Florida must be different than here re: drunk guests. Did you guys serve her? Provided you did, are you not liable for her? Do those laws apply even if someone doesn't actually order any alcohol, but just comes in drunk and orders food?
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Oct 19, 2015 17:25
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baquerd posted:Do those laws apply even if someone doesn't actually order any alcohol, but just comes in drunk and orders food? I don't think so, but the laws are often convoluted and arbitrarily enforced. In Seattle a few years back the liquor board tried to fine a sports bar for over serving someone who got in a drunk driving accident despite in between the guest leaving the bar and crashing the car he went to the baseball stadium across the street and watched an entire ball game while continuing to drink heavily.
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Oct 19, 2015 17:33
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Skwirl posted:I don't think so, but the laws are often convoluted and arbitrarily enforced. In Seattle a few years back the liquor board tried to fine a sports bar for over serving someone who got in a drunk driving accident despite in between the guest leaving the bar and crashing the car he went to the baseball stadium across the street and watched an entire ball game while continuing to drink heavily. Just because you don't understand laws doesn't mean that they're convoluted, hth
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Oct 19, 2015 18:04
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Business Gorillas posted:Just because you don't understand laws doesn't mean that they're convoluted, hth Ok.
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Oct 19, 2015 18:31
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Business Gorillas posted:Just because you don't understand laws doesn't mean that they're convoluted, hth Fine, then explain the logic behind what I just wrote.
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Oct 19, 2015 18:37
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Overserving is overserving. Law doesn't care whether someone exacerbated the issue after your store was no longer involved, anyone played a part in the chain of events of someone getting trashed w/o taking proper care (call a cab, police) is going to be held responsible. Not entirely fair, and I hate the Prohibition-reviving MADD mindset, but in my cynicism I expect that a somewhat heavy-handed approach to punishing even less-culpable parties is necessary in order to ensure that business actually care about whether Joe DIrt can maneuver his car out of the parking lot without killing someone, rather than shrugging and counting his tab into the deposit. This is why I've had a manager check on an intoxicated table three times in one hour. Also I am a (PT) server.
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Oct 19, 2015 22:24
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Vorenus posted:Law doesn't care whether someone exacerbated the issue after your store was no longer involved This varies wildly from state to state and country to country, and so is not a hard and fast rule, which makes it complex and difficult to initially understand... which is the definition of convoluted.
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Oct 19, 2015 23:36
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Skwirl posted:Are there any other servers that post here besides me and "A Man and His Dog"? because I think sometimes my statements get conflated with his and I don't want that to happen. I'm a server/bartender and I don't even feel bad.
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Oct 19, 2015 23:58
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Vorenus posted:Overserving is overserving. Law doesn't care whether someone exacerbated the issue after your store was no longer involved, anyone played a part in the chain of events of someone getting trashed w/o taking proper care (call a cab, police) is going to be held responsible. Not entirely fair, and I hate the Prohibition-reviving MADD mindset, but in my cynicism I expect that a somewhat heavy-handed approach to punishing even less-culpable parties is necessary in order to ensure that business actually care about whether Joe DIrt can maneuver his car out of the parking lot without killing someone, rather than shrugging and counting his tab into the deposit.
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Oct 20, 2015 00:24
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Dram shop laws.
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Oct 20, 2015 05:21
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http://munchies.vice.com/articles/scientists-say-its-more-stressful-to-be-a-waiter-than-a-neurosurgeon Thoughts?
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Oct 20, 2015 05:50
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Mezzanon posted:http://munchies.vice.com/articles/scientists-say-its-more-stressful-to-be-a-waiter-than-a-neurosurgeon I knew I should have gone to medical school
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Oct 20, 2015 05:52
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My first thought is selection bias... I wonder how someone who was able to make it through med school and a neurosurgery residency would respond versus an unskilled person with no other options in similar situations.
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Oct 20, 2015 07:02
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Skwirl posted:But there's no evidence he was over served at the first place. And I probably should have pointed out that the liquor board did not try and level any punishment against the stadium. I guarantee you that's it right there. The liquor board needed to at least be seen attempting to deliver a scalp and I'm guessing the stadium owners are more hooked in to city council than the owner of a sports bar which means the bar employees get leaned on for "overserving" and that transaction only goes one way. https://www.youtube.com/watch?v=PwuckTkE7T4 Mezzanon posted:http://munchies.vice.com/articles/scientists-say-its-more-stressful-to-be-a-waiter-than-a-neurosurgeon seems to me the take-home of this article is this quote:A new study has found that demanding jobs offering employees little control are among the most detrimental to mental and physical health. Which, well.... yeah! Speaking of things we all know but white people who write articles for money are only just now coming to terms with: Survey: Half Of Food Workers Go To Work Sick Because They Have To quote:But it's not as if these sick food workers are careless. Nine out of 10 workers polled in the new survey said they feel responsible for the safety and well-being of their customers. Yet about 45 percent said they go to work sick because they "can't afford to lose pay." And about 46 percent said they do it because they "don't want to let co-workers down." Willie Tomg fucked around with this message at 07:06 on Oct 20, 2015 |
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Oct 20, 2015 07:04
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Been a while since I worked open to close, I should do that more often. e: because I don't have to rely on the other lovely manager to actually get anything done, I can just do it all while I'm getting nothing but OT pay. 
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Oct 20, 2015 14:28
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I'm back to working doubles on Mondays so our other Maitre'd can have a weekend and coming in this morning to see everything exactly the way I left it instead of in total disarray is so refreshing.
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Oct 20, 2015 14:38
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Shabadu posted:I'm back to working doubles on Mondays so our other Maitre'd can have a weekend and coming in this morning to see everything exactly the way I left it instead of in total disarray is so refreshing. Man I used to love working back to back close - open or whatever precisely because of this.
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Oct 20, 2015 15:58
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CommonShore posted:The pay disparity between FOH and BOH is part of a systematic design to set them at odds with each other and create a rivalry when none need exist. BOH possesses the means of production, FOH possesses the means of distribution. If they were to set aside their differences they could unite and overthrow their true enemy, capitalist Management. In most restaurants managers are much more like workers than capitalists. It's the parasitic owner, sitting at the bar, drinking and sexually harassing the female staff, that is the true foe.
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Oct 20, 2015 18:24
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Kenning posted:In most restaurants managers are much more like workers than capitalists. It's the parasitic owner, sitting at the bar, drinking and sexually harassing the female staff, that is the true foe. So Management is the bourgeoisie and the owners are the aristocracy.
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Oct 20, 2015 18:38
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gently caress it, burn the whole building down because those people couldn't even function on capitalism. I can not wait until I'm done with this industry,
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Oct 20, 2015 20:09
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Kenning posted:In most restaurants managers are much more like workers than capitalists. It's the parasitic owner, sitting at the bar, drinking and sexually harassing the female staff, that is the true foe. 
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Oct 20, 2015 20:17
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Cool, I have a serving stage at a decently nice French place this weekend, with a training schedule to follow. Looks like I'm back in the serving game. (didn't help that when I had my impromptu "interview" with the GM, he couldn't even find my application or attached "skills test" which was basically a questionnaire on French food/techniques)
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Oct 20, 2015 20:51
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Skwirl posted:But there's no evidence he was over served at the first place. And I probably should have pointed out that the liquor board did not try and level any punishment against the stadium. Alright, that's definitely convoluted. No argument here.
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Oct 21, 2015 04:27
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Vorenus posted:Alright, that's definitely convoluted. No argument here. The LCB in Seattle is a little notorious. Around the same time as what I just posted they did a massive underage sale sting, getting minors to buy beer without ID at well over a dozen bars then fining them. Which is a fair cop, it's illegal to sell booze to teenagers, no matter how old they look. Except every single citation got thrown out meaning it actually cost taxpayers hundreds of thousands of dollars in court fees and other administrative costs. Turns out it's illegal to pay an underage person to try and buy beer. Cops are allowed to do that, but city bureaucrats aren't.
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Oct 21, 2015 04:46
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Skwirl posted:The LCB in Seattle is a little notorious. Around the same time as what I just posted they did a massive underage sale sting, getting minors to buy beer without ID at well over a dozen bars then fining them. Which is a fair cop, it's illegal to sell booze to teenagers, no matter how old they look. Glorious.
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Oct 21, 2015 14:30
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My restaurant that I just left (for a promotion to a much bigger position than they would have been able to give me because they are small and new, such a position doesn't exist. No bad blood.) just got a star yesterday after being open just over a year! So exciting. I get to host the crew from there as well as a few other newly starred folks at my new place next week. Life is good, I love the restaurant industry  E: one of the cooks who left about a month and a half ago to work at Noma just sent us all a photo of her and Rene with a congrats sign! So fuckin cool! MAKE NO BABBYS fucked around with this message at 20:37 on Oct 21, 2015 |
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Oct 21, 2015 20:34
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gently caress yeah.
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Oct 21, 2015 21:04
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I've always wondered, are the stars they give filled with chocolate? Like gelt, only for old frenchies?
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Oct 21, 2015 21:23
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MAKE NO BABBYS posted:My restaurant that I just left (for a promotion to a much bigger position than they would have been able to give me because they are small and new, such a position doesn't exist. No bad blood.) just got a star yesterday after being open just over a year! So exciting. I saw the anagram announce this on fb. Good on him. Motherfucker succeeds at everything.
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Oct 22, 2015 04:53
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Writing next year's menu, aww yeah. Putting octopus on there, and nothing's gonna stop me!
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Oct 22, 2015 13:48
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Chef De Cuisinart posted:Writing next year's menu, aww yeah. Putting octopus on there, and nothing's gonna stop me! Ooooh. What are you going to do? Quick cook? Long slow cook? Raw? Come on man don't keep us waiting.
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Oct 22, 2015 23:50
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