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A howl of agony beyond anything I've heard in my life as the head chef realizes whoever did the sweeping last night knocked out the plug to the fridge and did not notice, followed by my overwhelming relief that I was off last night, followed by the dread of whatever else the day has left to reveal. a three act play!
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Oct 28, 2015 14:29
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| # ? May 25, 2024 12:07 |
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Whee, food manager certification classes! What a motley crew is here assembled.
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Oct 28, 2015 14:53
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Did a tasting for next year's menu rewrite. Feels good.
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Oct 28, 2015 22:29
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Trebuchet King posted:
Speaking as someone who works in a dining hall, those little shits do. Badly enough that twice a year we put up flyers for a "no questions asked" dish return day.
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Oct 28, 2015 23:46
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Oh, right, I know they do. Which is why I'm perplexed that they had to steal ours *too*. You'd think college students at someplace that expensive wouldn't need to steal poo poo like silverware.
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Oct 29, 2015 01:24
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Trebuchet King posted:Oh, right, I know they do. Which is why I'm perplexed that they had to steal ours *too*. You'd think college students at someplace that expensive wouldn't need to steal poo poo like silverware. College students are assholes. It's the best explanation I have! Which reminds me, I keep forgetting to tell my Grossest Yet Customer Interaction story for the thread. I run the expo/international station at our dining hall. As such, I run the only station with individual platings (rather than buffet-style). I usually finish a batch of 4-6 portions of my dish, plate them all, garnish, then start piling them up for the students to grab. The area where they wait, and where the plates go (I call it the window, but it's a sneeze guard) is directly above an open cubby where my rice warmer goes. So, one day, the rush arrives as usual at 12:10 and I've got a line running all the way the salad bar; about 15 deep. The student at the front of the line is fiddling with something in her mouth, with her mouth open, and as I am reaching into my rice warmer, that something comes tumbling out and misses the open warmer by a fraction of an inch. She was embarassed enough though to leave immediately without even grabbing a plate. Turned out it was a piece of candy. So, so gross.
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Oct 29, 2015 02:23
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Chef De Cuisinart posted:It's not the topping that are expensive, it's the caddy itself. If you're buying halfway decent stuff like American Metalcraft, which you should be, a single stainless steel condiment caddy is any where from $8 for a cheap looking thing, to $60 for a hammered metal look. Jesus loving christ how do you even steal a big wood thing? Or a fry basket Feeling really naive here  people are horrible
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Oct 29, 2015 04:01
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Errant Gin Monks posted:My tiny metal fry baskets I served wings in got stolen as did the metal cone holders I served fries in. Never could figure out what the fucke people are going to do with a tiny fry basket, but whatever. lovely part is they were 12 bucks each. American metalcraft. Just add it onto the bill, see how long it takes the fry basket to magically rise out of their backpack.
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Oct 29, 2015 04:06
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All the fancy Sazerac bourbons went out today (Buffalo Trace antique, pappy van winkle etc) -- only like 25 restaurants in Manhattan got the coveted 23yr -- 1 bottle each. Ugh.
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Oct 29, 2015 04:08
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Is the coveted Pappy the same stuff that used to be sold everywhere, or like a more fancy version?
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Oct 29, 2015 04:42
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There's a lot of different ages-- 10, 12, 13 (rye), 15, 20, and 23. Twenty-three is the one that there is the least of, and therefore the most hyped? Actually there are others in their collection that are more hard to find, but Pappy's got the name as well.
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Oct 29, 2015 05:28
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Come to Austin and bring a bottle. You can crash at my place, and much bourbon will be drank.
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Oct 29, 2015 05:51
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Turkeybone posted:All the fancy Sazerac bourbons went out today (Buffalo Trace antique, pappy van winkle etc) -- only like 25 restaurants in Manhattan got the coveted 23yr -- 1 bottle each. Ugh. I woke up at 945 and when I called the Order Board everything I wanted was sold out. Thanks, closing last night, but at least I don't have to hold an extra grand of liquor on my P/L for the next 6mo as we hand sell George T Stagg (rip Staggeracs)
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Oct 29, 2015 06:19
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Have photos of my 4 dishes http://imgur.com/a/9jzz5
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Oct 29, 2015 06:22
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Chef De Cuisinart posted:Have photos of my 4 dishes Oh my god I want that octopus and Vhino Verde. Or the Lamb and a Patagonia Pinot.
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Oct 29, 2015 06:37
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Turkeybone posted:All the fancy Sazerac bourbons went out today (Buffalo Trace antique, pappy van winkle etc) -- only like 25 restaurants in Manhattan got the coveted 23yr -- 1 bottle each. Ugh. 
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Oct 29, 2015 06:48
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Chef De Cuisinart posted:Have photos of my 4 dishes These look great, but don't you think they'd look even greater if you tightened them up? Maybe that's just my style.
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Oct 29, 2015 07:27
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How much more tight do you want them, its already stuff stacked on stuff
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Oct 29, 2015 07:35
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Ok, maybe if the sauces weren't jizzed about I guess if I had to be specific. I know that's a style but not necessarily my preference (just my opinion obvi).
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Oct 29, 2015 07:44
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Chef De Cuisinart posted:Have photos of my 4 dishes That Reuben looks great, also I spy Costco carrots + mini potatoes
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Oct 29, 2015 08:27
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Chef De Cuisinart posted:Have photos of my 4 dishes I want to eat all that poo poo.
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Oct 29, 2015 12:17
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Errant Gin Monks posted:I want to eat all that poo poo. It's only an hour away!
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Oct 29, 2015 15:37
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Chef De Cuisinart posted:It's only an hour away! When does it go live? The wife and I may come up and visit.
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Oct 29, 2015 17:17
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Errant Gin Monks posted:When does it go live? The wife and I may come up and visit. Probably be Dec or Jan, gotta wait for corporate to approve it, and menus to be printed.
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Oct 29, 2015 17:25
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Turkeybone posted:There's a lot of different ages-- 10, 12, 13 (rye), 15, 20, and 23. Twenty-three is the one that there is the least of, and therefore the most hyped? Actually there are others in their collection that are more hard to find, but Pappy's got the name as well. Ah, ok. I remember buying a few bottles of Pappy back in the day and was kinda shocked the first time I saw a joint ask $50 for a glass of the stuff. I have stopped keeping up with spirit news and wasn't sure what the deal was.
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Oct 29, 2015 17:42
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A good article on cook's exploited pay hit a Toronto's mainstream paper Tuesday (along with day rates published, etc): http://www.theglobeandmail.com/life...rticle26999168/ With a followup article yesterday: http://www.theglobeandmail.com/globe-debate/the-pay-crisis-in-canadas-kitchens-a-revamped-tipping-model-is-in-order/article27021924/
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Oct 29, 2015 18:24
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Honestly those look a lot better than other plates I've seen from you the only thing I super hate is the swoosh of French's mustard w the octo
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Oct 29, 2015 19:59
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It's a saffrom aioli tho. Tastes loving great with the marble taters, which are SV'd in butter and thyme. I'm also literally in love with the plates it and the lamb are on, and while we did the tasting servers cried about how big they were. But they're not steelite, so they're dirt cheap, and I can justify paying $8/ea when steelite are $20+
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Oct 29, 2015 20:09
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Chef De Cuisinart posted:Probably be Dec or Jan, gotta wait for corporate to approve it, and menus to be printed. I did a tasting of my new menu on tuesday. And launched wednesday. Sometimes I love my little place.
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Oct 30, 2015 02:52
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We hired a smiling abuelita about as wide as she is tall for line pantry, and seeing the look of emerging horror on her face as I showed her how to make caesar dressing was one of the better laughs I've wrung out of this week. Yeah, dump the anchovies on in there, now cover 'em in mustard. No, I'm not kidding, pour it on. Alright now add your egg yolk. No, we are not going to cook this, its just to help the emulsion hold. Now hand me the salsa inglesa, porfa
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Oct 30, 2015 06:19
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Naelyan posted:I did a tasting of my new menu on tuesday. Same. We must be in sync somehow! Also, thiefchat: once someone stole a whole wall sconce from a restaurant where I worked.
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Oct 30, 2015 06:32
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We have a breakfast burrito, hashbrowns, eggs, cheese, peppers in a flour tortilla, with black beans, pico and sour cream on the side; and an a la carte breakfast burrito which is you now, the burrito without all the stuff on the side. I had two tables that thought "a la carte" meant "without the tortilla." Neither of them asked any questions, they just ordered the a la carte burrito then got pissed off when they got a burrito.
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Oct 30, 2015 06:32
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Hey guys Anova has a code for their immersion circulator for 40 bucks off for their site. The code is FALL40 if anyone feels like grabbing one.
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Oct 30, 2015 06:56
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Manager meeting today: Owner: "mezzanon, how come you promo and discount so many meals?" Me: "Every time the kitchen fucks up a meal I comp it for the guest. If I gently caress it up I'll pay for it out of pocket" Owner: "I guess that's fair."
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Oct 30, 2015 07:00
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So are you just a server who can do your own comps? That sounds like terrible policy. Also, I really don't like the idea of servers paying for their mistakes. If you want to run a clean house the house should pay for errors, but the server should be retrained/disciplined as necessary to avoid them. Letting people pay for their errors allows things to get way too loose and problems can get out of control that way.
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Oct 30, 2015 09:06
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Kenning posted:So are you just a server who can do your own comps? That sounds like terrible policy. Also, I really don't like the idea of servers paying for their mistakes. If you want to run a clean house the house should pay for errors, but the server should be retrained/disciplined as necessary to avoid them. Letting people pay for their errors allows things to get way too loose and problems can get out of control that way. I'm a manager who serves. And I haven't had to pay for anything yet.
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Oct 30, 2015 10:01
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Why wouldn't you fix it rather than earn no money for the restaurant? Is it because your tip will be higher if you comp them food?
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Oct 30, 2015 10:06
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If the customer wants I'll have the kitchen remake poo poo, but often they'll just not want anything else. Like the time my kitchen put mayo on a vegan sandwich and my vegan customer didn't realize until they were about half done.
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Oct 30, 2015 13:20
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Fo3 posted:Why wouldn't you fix it rather than earn no money for the restaurant? What do you mean by fix it?
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Oct 30, 2015 14:03
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| # ? May 25, 2024 12:07 |
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Are they eating food with something on there they didn't like/want/are allergic to? Or is it over or under cooked meat? Are they complaining to you after they have barely touched it? Or are they just complaining when the bill comes after eating most of it? Fo3 fucked around with this message at 14:18 on Oct 30, 2015 |
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Oct 30, 2015 14:12
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