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pile of brown posted:Kobe beef comes from a specific breed of cows that have been raised a certain way in one province of Japan (kobe) and slaughtered under specific standards by one of two certified slaughterhouses in Kobe, Japan. It's relatively recent that any beef whatsoever, Kobe or not, was permitted to be imported from Japan and the amount of actual Kobe beef imported from Japan, to this day, is very small. It's a buzzword used to sell whatever beef product at an insane premium and it's only permitted because the US has no respect for foreign copyright laws. Canada too!. It's become a running joke between me and my bro who is a sous in Vancouver.
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Oct 31, 2015 16:05
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Hed posted:Overheard in the kitchen yesterday (we were just dining there after they opened): it's sad but i feel it's true, generally speaking. which makes it even sadder when you think about the current back of house pay situation.
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Oct 31, 2015 16:17
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: (to customer-facing service manager lady) so why are you wearing the chef jacket?
: well, I have to go up to the customer's tables to deal with issues and they respect me more if I have this on
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Hed posted:Overheard in the kitchen yesterday (we were just dining there after they opened): This is hilarious because a chef jacket in and of itself means exactly nothing to anyone who has actually worked in full-service foodservice.
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Oct 31, 2015 16:49
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3 resumes sent out, I send all my college applications tomorrow, and I will show up in person on Tuesday to all the places I applied. Last night I had a call party of 33. They where celebrating a retirement and the entire party was booked through me. I pick their wine, built their menu, and set the pacing. Kitchen threw a ticket away and then tried to blame me. Waiters on a different PDR where mad that I was making money and convinced management to pool us. Im out. Spoon is unemployed.
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Oct 31, 2015 17:04
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Hey I got a question for you commercial types, what sous vide equipment do you guys use in a restaurant?
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Oct 31, 2015 17:23
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Secret Spoon posted:3 resumes sent out, I send all my college applications tomorrow, and I will show up in person on Tuesday to all the places I applied. Last night I had a call party of 33. They where celebrating a retirement and the entire party was booked through me. I pick their wine, built their menu, and set the pacing. Again, I'm always shocked but never surprised at management's ability to gently caress over their best and brightest. Good riddance to that shithole.
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Oct 31, 2015 17:32
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Steve Yun posted:Hey I got a question for you commercial types, what sous vide equipment do you guys use in a restaurant? Circulator Vac Sealer
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Oct 31, 2015 17:39
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Secret Spoon posted:3 resumes sent out, I send all my college applications tomorrow, and I will show up in person on Tuesday to all the places I applied. Last night I had a call party of 33. They where celebrating a retirement and the entire party was booked through me. I pick their wine, built their menu, and set the pacing. My condolences. I'm leaving my current job as well. I put in my two weeks as a courtesy last week, in my contract I can terminate my employment at anytime. Provided I want to render myself ineligible for rehire by the company I work for. Which is fine by me. Spent my day off at a 12 hour stage in the kitchen I really want to work at and knocked it out of the park. I'm going to tell my current boss after service tonight I can't do the full two weeks and that it's been real, it's been a pleasure, but I can't say it's been a real pleasure. Adios.
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Oct 31, 2015 18:23
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Secret Spoon posted:3 resumes sent out, I send all my college applications tomorrow, and I will show up in person on Tuesday to all the places I applied. Last night I had a call party of 33. They where celebrating a retirement and the entire party was booked through me. I pick their wine, built their menu, and set the pacing. I completely back you on walking out, what they did is theft in any terms but legalese. I Am curious, where I serve you start with a cash bank you bring in. The computer system processes all of your rings, what checks are paid with CC or cash, etc. so at the end of a busy night I'll have a good chunk of cash and a printout that tells me what I owe back to the store for cash sales. Do you guys not do this? I ask because in your shoes I'd have collected every bit of cash off of the table, added it to my cash wad, and walked. If they want to split the fruits of my labor among people who didn't invest, they can do it out of their pocket. Just a curiosity for me, regardless I give you respect for walking. It's difficult to do (which companies exploit) and hopefully someone there will shortly have the self-awareness to realize just how badly they screwed up.
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Oct 31, 2015 20:07
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Vorenus posted:I completely back you on walking out, what they did is theft in any terms but legalese. Actually, depending on where he lives it might be theft in legalese too. Unfortunately, if they paid with a credit card it's pretty likely the restaurant owed him money at the end of the night.
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Oct 31, 2015 20:19
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What's PDR?
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Oct 31, 2015 20:19
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Secret Spoon posted:3 resumes sent out, I send all my college applications tomorrow, and I will show up in person on Tuesday to all the places I applied. Last night I had a call party of 33. They where celebrating a retirement and the entire party was booked through me. I pick their wine, built their menu, and set the pacing. Jesus, good on you for walking!
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Oct 31, 2015 20:37
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PDR= Private Dining Room, its lingo for a party room, sometimes used instead of "booked by event coordinator". They paid with a credit card, and it was absolutely illegal here. This happened Thursday and instead of throwing a poo poo fit Thursday night, I talked to the management, said that if anything like that happened again I would be out no warning and I would put a phone call into their bosses and the board that owns the company. The next night they sat me three tables of deuces, then blamed me for it being around the restaurant. I literally told no one but my brother. The whole staff was talking about it. At this point I kind of lost it and said what was probably my resignation. "What? What did you say to me? Dude, one, I havent talked to a single person on your staff about anything not guest focused tonight. If this poo poo is floating around, its not my fault. My advice? You don't want this kind of stuff getting talked about? Don't break the law, and don't gently caress your servers. I'm sick of every time something happens here you come to me like its my loving fault. Wine gets stolen, its my fault. A guest loses it and says they wont come back? you actually blamed that on me, IT WASNT EVEN MY TABLE. And now this poo poo? Dude, gently caress you."
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Oct 31, 2015 20:41
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Yeah that is to much stress to deal with. gently caress that noise.
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Oct 31, 2015 20:51
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Turkeybone posted:Ha actually no he's fine and owns a little killer bbq joint and whiskey bar in Baltimore. :3 No joke your old place has slipped like mad in the last few years. It used to be the place the girl and I saved up to treat ourselves too, now it barely registers. It's not bad per see but the menu has lost the imagination and gotten really safe imho. The bbq place is good, not just "MD bbq" good, but the pulled pork is still Yankee as gently caress, but I suspect the market will not accept the proper stuff as it looks like hot garbage. They do an old fashioned variant that haunts me, I have all the ingredients at home, but can't replicate it.
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Oct 31, 2015 21:09
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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. The 23 year is nowhere near as good as the 20, either. I remember when you used to be able to buy a bottle of Pappy 20 in February for msrp. I think I bought my current bottle in 2011, also for $95. It's great bourbon, but I don't think a bottle is worth $500 or whatever the current street price is.
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Oct 31, 2015 21:17
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bunnielab posted:No joke your old place has slipped like mad in the last few years. It used to be the place the girl and I saved up to treat ourselves too, now it barely registers. It's not bad per see but the menu has lost the imagination and gotten really safe imho. More details on the old fashioned please.
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Oct 31, 2015 21:25
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drgitlin posted:The 23 year is nowhere near as good as the 20, either. Imho bourbon is best as a young spirit. The Maestro posted:More details on the old fashioned please. It is simple as hell, Billit Rye, Luxardo cherry, citrus bitters, flamed orange twist, sugar cube. Muddle the cherry, cube, and bitters, it looked to be about 3oz of the Rye, then flame and twist, in a rocks glass over ice. It must be the specific bitters or just mad skill as I cannot get it to taste so loving good at home. Everything was perfectly balanced with just a perfect amount of grit from the sugar. I had like 5 of them. Four because I wanted them, the last to see how it was made.
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Oct 31, 2015 21:46
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Ew, muddled cherry. Perhaps they were using the luxardo Morlacco cherry rather than maraschino?
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Oct 31, 2015 21:50
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Vorenus posted:This is hilarious because a chef jacket in and of itself means exactly nothing to anyone who has actually worked in full-service foodservice. It means someone's smart enough to keep their arms covered when working with sharps and hot fats. 
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Oct 31, 2015 22:09
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Turkeybone posted:
That's sound awfully like a place down the road from me. Is that Blue Pit BBQ & Whiskey Bar?
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Oct 31, 2015 22:10
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Secret Spoon posted:PDR= Private Dining Room, its lingo for a party room, sometimes used instead of "booked by event coordinator". Report them to the Dept. of Labor, poo poo's not cool man.
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Oct 31, 2015 22:30
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MAKE NO BABBYS posted:Ew, muddled cherry. I like a muddled cherry as it removes the temptation to eat it immediately. Also, I didn't know anything bout no Luxardo Morlacco cherries. Google only shows that in relation to a liquor they make?
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Oct 31, 2015 22:33
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bunnielab posted:I like a muddled cherry as it removes the temptation to eat it immediately. They are black maraschino cherries. They are amazing, I highly suggest grabbing a small jar of them if you ever do a cocktail party. I love em for my Manhattans, and sometimes Ill have one after a negroni.
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Oct 31, 2015 23:14
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Secret Spoon posted:They are black maraschino cherries. They are amazing, I highly suggest grabbing a small jar of them if you ever do a cocktail party. I love em for my Manhattans, and sometimes Ill have one after a negroni. Do they actually taste like cherries instead of whatever the hell maraschino cherries taste like?
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Nov 1, 2015 04:10
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Hahahahahahahahaaaaa oh Halloween! Mid-dinner Rush, I go to the kitchen and ask why I have an appetizer at 18 minutes and two entrees at 25 minutes, kitchen says "oh sorry we'll get right on that" *two minute pause* "We don't have any bills for what you just asked for, so uuuuhhhhhh...." I ask if the printer is out of paper *blank stare* The answer is yes, and it has been for the last 30 minutes. How am I the only person that noticed this???? Thank Christ I was short shift tonight.
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Nov 1, 2015 05:06
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Mezzanon posted:Hahahahahahahahaaaaa oh Halloween! Mid-dinner Rush, I go to the kitchen and ask why I have an appetizer at 18 minutes and two entrees at 25 minutes, kitchen says "oh sorry we'll get right on that" how the gently caress do you not notice that you have no tickets coming for thirty loving minutes in the middle of dinner like what are they actually doing during this entire time thirty minutes is a goddamned eternity in the kitchen
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Nov 1, 2015 05:29
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Secret Spoon posted:They are black maraschino cherries. They are amazing, I highly suggest grabbing a small jar of them if you ever do a cocktail party. I love em for my Manhattans, and sometimes Ill have one after a negroni. Google is failing me, help a brother out.
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Nov 1, 2015 05:37
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bunnielab posted:I like a muddled cherry as it removes the temptation to eat it immediately. I meant perhaps they were using that liqueur instead of the maraschino liqueur... It sounded like you were saying they used the maraschino liqueur in the drink? Could also have been a griotte cherry, kirsch cherry or amarena if you meant the actual cherry that was muddled and not a liqueur.
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Nov 1, 2015 05:38
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MAKE NO BABBYS posted:I meant perhaps they were using that liqueur instead of the maraschino liqueur... It sounded like you were saying they used the maraschino liqueur in the drink? Could also have been a griotte cherry, kirsch cherry or amarena if you meant the actual cherry that was muddled and not a liqueur. Oh, I got you. It was a jar of Luxardo cherries dude reached for, not a liquor. Now, who knows what was in that jar, but that is beyond me. Also, it is like 1am and I am standing alone in my kitchen with a mediocre drinking wondering where I went wrong.
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Nov 1, 2015 05:50
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http://www.williams-sonoma.com/prod...roductads-plaid Naw, you are right. it was a jar of Luxardo cherries.
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Nov 1, 2015 07:24
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Hauki posted:how the gently caress do you not notice that you have no tickets coming for thirty loving minutes in the middle of dinner Sometimes I'm just stuck swimming in a sea of assholes.
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Nov 1, 2015 07:54
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Head Movement posted:That's sound awfully like a place down the road from me. Is that Blue Pit BBQ & Whiskey Bar? Indeed it is -- Dave might still remember "Turkeybone" (it was my yelp handle too) but if not, well, oh well -- no real names here :p
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Nov 1, 2015 08:47
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Mezzanon posted:Sometimes I'm just stuck swimming in a sea of assholes. He's an rear end in a top hat sir, gunners mate Philip rear end in a top hat.
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Nov 1, 2015 08:55
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bunnielab posted:Imho bourbon is best as a young spirit. I'm willing to bet it's two dash fee brothers orange bitters into the sugar, one maraschino luxardo, muddle. Try 2 - 2 and 1/2 ounces bulleit rye. Orange peel gets a twist and a wipe around the mouth of the glass so you get the oil. If it's a good bar, they are using clean ice. Try using filtered water to make your ice, as the hard water at home might be throwing your flavor off. E: I bet if you straight ask the bartender how they make it, they will tell you. I love having guests sit near my well and ask me how make such and such. It's one of the best perks of the job! Secret Spoon fucked around with this message at 10:00 on Nov 1, 2015 |
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Nov 1, 2015 09:58
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So we're doing a week-long celebration of our most popular/well-known menu item, the Reuben. I think this is the third year we're doing this? Anyway last year's Monday total was $4.4k, and yesterday we did $11k. The owner had no idea how to react, and we had more tickets then there are seats in the restaurant for 4ish hours. We ran out of loving fries and loving dill pickles which, even with that unexpected (and frankly unbelievable) surge in business, shows a major lack of foresight. Then again we were also getting to go orders which weren't supposed to be happening. Too many details to share but oh my godddd Did I mention it's a week-long event? And that was day one? I'm currently dreading finding out if I'm losing my only day off because we need the staff support.
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Nov 3, 2015 22:44
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SHUPS 4 DETH posted:So we're doing a week-long celebration of our most popular/well-known menu item, the Reuben. I think this is the third year we're doing this? Anyway last year's Monday total was $4.4k, and yesterday we did $11k. The owner had no idea how to react, and we had more tickets then there are seats in the restaurant for 4ish hours. We ran out of loving fries and loving dill pickles which, even with that unexpected (and frankly unbelievable) surge in business, shows a major lack of foresight. Then again we were also getting to go orders which weren't supposed to be happening. Too many details to share but oh my godddd Sounds like your menu should have only one item.
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Nov 3, 2015 22:59
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Can I get a picture of this Reuben?
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Nov 3, 2015 23:15
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That must be a great loving Reuben.
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Nov 3, 2015 23:29
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Mezzanon posted:Can I get a picture of this Reuben? Yeah I'm seconding this.
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Nov 3, 2015 23:42
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