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Chef De Cuisinart posted:You're hosed bro, hope everyone likes mediocre breakfast tacos. Yeah, that's the basic idea. I'm actually not having trouble finding places under budget, but I'm not finding catering places that can deliver in the time frame to that many floors. My bosses want me to tell them to just hire day temps, but I'm not sure that's a thing that is done?
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Nov 13, 2015 21:10
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Uhhhh yeah I don't think you can do that. But I don't know poo poo so.
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Nov 13, 2015 22:01
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Burrito and taco self serve trays? 3 or 4 per floor, and it should be infinitely easier to deliver.
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Nov 13, 2015 22:13
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A Man and his dog posted:Uhhhh yeah I don't think you can do that. a man and his dog weigh in with their sage wisdom hth
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Nov 13, 2015 23:06
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baquerd posted:Yeah, that's the basic idea. I'm actually not having trouble finding places under budget, but I'm not finding catering places that can deliver in the time frame to that many floors. My bosses want me to tell them to just hire day temps, but I'm not sure that's a thing that is done? Do you need to spend it all on one place?
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Nov 14, 2015 06:23
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MAKE NO BABBYS posted:...as are the majority of bourbon, ryes and scotches on the market. What's your point? If you want a real laugh, the (actually quite good) liquor store in our neighborhood just got a few bottles of Pappy 12 year in. Their asking price? $350. AYFKM? I actually burst out laughing when they told me the price.
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Nov 14, 2015 22:07
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Half the night crew no showed so it's just me and the new disher that started last week And it's Saturday loving night at a triple bar 
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Nov 15, 2015 00:01
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I shall toast your demise and rebirth
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Nov 15, 2015 01:56
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My DFAC is going all the gently caress out for Thanksgiving, it would seem. The whole place has been festooned with decorations: -- Vinyl cling leaves on the doors, sneeze guards, basically everything glass. This makes them a joy to clean. -- Indian corn and other organic autumnal things on top of the salad bars and steam tables. See above with reference to cleaning (my job, if you can't tell by now). -- Tinsel & foil leaf center pieces on every loving one of our tables, which shed. See above yet again; I love sweeping up fake leaves along with the real ones that 800 combat boots track in every 3 hours. And just to add salt to the wound, some had the tags left on, so I know they were made in China. Your military tax dollars at work, my fellow 'Murricans: funding the godless Commies to put tacky centerpieces on tables (that everyone moves to the side/floor because they violate the simple loving rule of "you should be able to see the people across from you"). On top of that I have also noticed that we bought a chocolate fountain, two new dessert display carousels (is that the name for them? The glass cases with rotating racks), a few pallets of sparkling cider in rations, and the other day I witnessed a sergeant filling up ice sculpture molds outside. Meanwhile, us schmucks in KP have to beg like Oliver Twist for more dish soap. It's kept in a locked closet, and doled out, like, a pint at a time. And after a double shift today I haven't even got the energy to type up the bizarre Wizard of Oz theme decor saga (oh, yeah, we also bought a cotton candy machine so they can make a tornado out of a foodstuff, which will probably never be used again), unless people want to hear about that weirdness. Fake edit: okay, after going out for cigarette and coming back to this post, I realize I sound like a total Grinch. Thanksgiving is my favorite holiday, and for some of these guys/gals, this is what "home for the holidays" is. My bitching about the decor things is petty (except for spending US tax dollars on Chinese crap, that still kinda burns). I'm just tired as gently caress, and hate that we waste so much money on inedible fondant replicas of The Emerald City of Oz while stiffing KP on cleaning supplies... and then WE get yelled at if the private inspector finds a slightly greasy shotgun pan. How'm I supposed to clean the pans when dish soap is treated like it's made from unicorn tears? that's my story, thanks for reading, god bless america Real edit: your homework assignment, industry goons --- PYF Thanksgiving Horror Story. I think that might help myself (and others facing similar insanity)? JacquelineDempsey fucked around with this message at 05:24 on Nov 15, 2015 |
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Nov 15, 2015 05:20
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You can't tease us like that then NOT post the story. I have no real fun stories. Aside from last year this time, when I was still doing receiving for the grocery store job. Our Turkey dinner things would come as side bundles, already packed from the central kitchen, all together in a shoddy cardboard box that wasn't very durable. I think we ended up with somewhere around 90 of those bundles, and then like, 10 more cases of each of the sides for people to buy separately. About 6 different ones, 8 or so to the box. So many of those. It was a pain in the rear end to organize the dinner bundles, much less all the extra sides we ended up with in the department. Now this year I'll be making double time, for so much less work since I'm scheduled to do the serving. And I've heard tell I can schedule that day as PLT AS WELL, and earn triple time basically.
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Nov 15, 2015 05:49
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JacquelineDempsey posted:My DFAC is going all the gently caress out for Thanksgiving, it would seem. THERE you are. I was trying to remember who it was that worked in a chow hall. There's a fun Military Food thread going, and while it's mostly about MRE's, Sgt. Chowdown's no stranger, and I think we would all have questions about what's really happening back there. http://forums.somethingawful.com/showthread.php?threadid=3750036
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Nov 15, 2015 12:39
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hooray norovirus~
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Nov 15, 2015 15:25
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bunnyofdoom posted:I shall toast your demise and rebirth One of the cooks showed up at the last minute 2 hours late, otherwise I wouldn't be posting because I'd still be dead instead of just regular killed like usual. The disher, it turns out, is way too meek to be on the line during weeds. I didn't mention but the other cook who called in did so because he's moving to a friend's apartment after his home was ransacked by thieves (right in the middle of weeds on Friday night no less). It's a super-hosed-up situation but his reaction suggests that he was being targeted which makes me wonder how much longer he's going to be a viable employee. Don't get me wrong, I want the best for the guy and he's a fantastic worker; I just get real binary when it comes to staffing since weekend nights have 2-3 people doing the work of 5-6. Also because I'm scheduled two whole nights off next week and if he's out that might go down to zero. Thoughts I'm having whilst dreading asking the owner about a raise: - Minimum wage in Omaha is moving up to $9/hr from $7.50 come January, so the big city consideration of working fast food for more money is out. - We aren't fine dining but we're high volume, so does that make my constant and consistent output and ticket times no longer than 15 minutes more valuable than $11/hr? - The day guy who told me unsolicited that he makes $11.75/hr after working there for 6 years sucks and works less hours than me, so don't I deserve at least that? - I don't deserve anything and I should feel lucky since I was making minimum wage at my first gig with no hope of a raise ever. - I wish the adjustment of minimum wage would translate to across-the-board wage increases for everyone. I am a socialist pie-in-the-sky moron. - Why can't one day crew member flake out like literally every night crew member? They aren't concerned about employee retention because the day crew has been there for 6-12 years and all they complain about is night crew, who quantifiably work three times as hard and at least twice as long for less money. I wonder if they wonder why they can't keep nights and weekends staffed, but personally doubt it. - It's been a whole week since ReubenFest ended and the talk around bonuses still hasn't produced anything in my pocket. Each day that goes by I feel more like it's not going to happen. And that feels loving terrible. - I still walk to work in less than 10 minutes, get discounted craft beer and free drinks every night and I'm making more than minimum wage so what the gently caress is my problem. It's still better than working customer service on the phones, I'll give 'em that. Trebuchet King posted:hooray norovirus~ Yourself or your staff?
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Nov 15, 2015 20:36
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Suspect Bucket posted:THERE you are. I was trying to remember who it was that worked in a chow hall. There's a fun Military Food thread going, and while it's mostly about MRE's, Sgt. Chowdown's no stranger, and I think we would all have questions about what's really happening back there. http://forums.somethingawful.com/showthread.php?threadid=3750036 I've actually been following that thread (via the Anti Food Porn thread), and will post! Sgt Chowdown's tumblr is great, though his description of their salad bar saddens me. Of course, on days like today, our salad bar saddens me, because we entrust 18 year olds to aim a gun when they can't get shredded cheese or croutons in their bowl instead of all over the line and the floor.
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Nov 16, 2015 04:00
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SHUPS 4 DETH posted:One of the cooks showed up at the last minute 2 hours late, otherwise I wouldn't be posting because I'd still be dead instead of just regular killed like usual. The disher, it turns out, is way too meek to be on the line during weeds. I didn't mention but the other cook who called in did so because he's moving to a friend's apartment after his home was ransacked by thieves (right in the middle of weeds on Friday night no less). It's a super-hosed-up situation but his reaction suggests that he was being targeted which makes me wonder how much longer he's going to be a viable employee. Don't get me wrong, I want the best for the guy and he's a fantastic worker; I just get real binary when it comes to staffing since weekend nights have 2-3 people doing the work of 5-6. Also because I'm scheduled two whole nights off next week and if he's out that might go down to zero. Employers who expect more than minimum work from someone they only pay minimum wage will be first against the wall when the revolution comes.
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Nov 16, 2015 04:23
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Second, after the Sirius Cybernetics Corporation.
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Nov 16, 2015 05:20
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Manuel Calavera posted:Second, after the Sirius Cybernetics Corporation. What? I like their tea. Also, that's their Marketing Division it is. Those slimy bastards.
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Nov 16, 2015 06:57
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Is it fair to complain to a manager or whatever when your server ignores you? I made a rare trip to a restaurant on the weekend and our server just ignored us when we tried to flag him down for drink refills. He was with another table but he was not taking their order or serving them, he had just served them and was doing some sort of stand-up routine to them. The people at the other table looked way weirded out and he was telling his jokes loud enough for most of the customers to hear, my favorite one was "What do you call a girl in a pie crust? Chick-in-pie! Hahahah! Get it?"  . He did this for about 15 minutes while everyone sort of stared at him and then finally came over to our table to refill our water.It was super weird.
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Nov 16, 2015 21:35
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Yeah, I'd complain.
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Nov 16, 2015 22:01
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Yeah no sever should ever do that. The gently caress.
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Nov 16, 2015 22:48
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A Man and his dog posted:Yeah no sever should ever do that. i had to do a double take because i didn't think i'd ever find myself in agreement with amahd
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Nov 16, 2015 23:29
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Hauki posted:i had to do a double take because i didn't think i'd ever find myself in agreement with amahd He's a mediocre server, not a bad one. Bet I'd tip him 15-20%. He won't get a funny little note on the check though! e: went to brunch the other day, tipped $10 on a $35 check, but our totally cool server had a lovely loving table next to us who whistled at her across the room at her, kept calling her 'girl', and were just general white trash stereotypes. Scratched out the 10 and made it 20, and wrote "Sorry about that lovely table next to us, thanks for the great service!" I can only hope she got a smile out of that. Chef De Cuisinart fucked around with this message at 23:36 on Nov 16, 2015 |
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Nov 16, 2015 23:34
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Added to the file on why we should abandon tipping as a culture.
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Nov 16, 2015 23:46
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bloody ghost titty posted:Added to the file on why we should abandon tipping as a culture. Everything to do with restaurants are why we should abandon tipping culture.
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Nov 17, 2015 00:08
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Chef De Cuisinart posted:Everything to do with restaurants are why we should abandon tipping culture. If I could work my job for hourly I would be so pumped.
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Nov 17, 2015 00:14
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Tipping is the cancer at the heart of American dining.
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Nov 17, 2015 03:29
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What's going on in the thread talking about ti--
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Nov 17, 2015 04:02
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I am the cancer at the heart of American dining. e: I made bad choices. Friends are either preparing for finals or making three times the money I am making as I prepare to help with a tapas menu whose failure may as well be proclaimed from the sky via chemtrail writing (working under an Infowars guy last year has got me listening to Alex Jones during prep by habit even though I'm a sad leftist). I would not trade this life for anything, except maybe a better life! Simoom fucked around with this message at 04:41 on Nov 17, 2015 |
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Nov 17, 2015 04:38
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Simoom posted:I am the cancer at the heart of American dining. I share this pain. I went to hang out with my friend who started his own business after college. Made me really regret not going to college. E: Look, AMAHD didn't post a flame war about tipping! Hes learning! Now if he "asks shall we play a game?" no one say anything stupid, like a global nuclear war or whatever. Thats how we end up with a Matthew Broderick monologue about how he never learned to swim. Secret Spoon fucked around with this message at 06:24 on Nov 17, 2015 |
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Nov 17, 2015 06:19
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Secret Spoon posted:I share this pain. I went to hang out with my friend who started his own business after college. Made me really regret not going to college. The only winning move is not to play 
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Nov 17, 2015 06:39
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Kenning posted:Tipping is the cancer at the heart of American dining. Hey, it may make you feel better to know that at least one national chain is piloting doing away with it. http://www.wowt.com/home/headlines/Joes-Crab-Shack-is-Trying-Out-No-tipping-350147461.html
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Nov 17, 2015 10:11
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Liquid Communism posted:Hey, it may make you feel better to know that at least one national chain is piloting doing away with it. I'm all for the experiment, but--who even goes to a place calling itself a "crab shack" that far from either coast? That can't be be crab worth a drat.
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Nov 17, 2015 14:42
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Trebuchet King posted:I'm all for the experiment, but--who even goes to a place calling itself a "crab shack" that far from either coast? That can't be be crab worth a drat. There aren't many other options in the midwest. But also, most stuff is flash frozen on the ship anyway isn't it?
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Nov 17, 2015 16:23
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Yeah. When you're a thousand miles in all directions from the nearest ocean, you take what you can get when it comes to seafood. Modern logistics mean it's pretty decent, if not great, anyway.
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Nov 17, 2015 23:39
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Joe's Crab Shack is actually pretty good IMO. Myrtle Beach has pretty much no local seafood despite being actually connected to the ocean and it was, in my recollection, by far the best seafood in town.
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Nov 18, 2015 02:50
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Crab Shack is OK, imo. Also, I'm getting the gently caress out of this industry ASAP, on the recommendation of WillieTomg, in his words "I'm too smart for this, so you DEFINITELY are too smart for this poo poo." Hello IT certs!
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Nov 18, 2015 03:11
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Chef De Cuisinart posted:Crab Shack is OK, imo. Tis the season to jump ship. Secret Spoon fucked around with this message at 05:03 on Nov 18, 2015 |
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Nov 18, 2015 05:00
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Reiz posted:Joe's Crab Shack is actually pretty good IMO. Myrtle Beach has pretty much no local seafood despite being actually connected to the ocean and it was, in my recollection, by far the best seafood in town. Yeah, as a Charlestonian pretty much everything about Myrtle Beach is a mystery to me.
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Nov 18, 2015 06:33
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Secret Spoon posted:Tis the season to jump ship. 
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Nov 18, 2015 06:49
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bloody ghost titty posted:Madeira-style wine out of Texas? Link, please.  So this was an interesting drink. Nose was all caramel and figs. It absolutely hit all the Madeira tasting notes (burnt sugar, caramel, toffee, orange rind). high viscosity, medium plus acidity, medium plus tannins. Non fruit flavors are inorganic and very slight, baking spices was the most committed we got on that front. Low rim variation, brown in color. resulted in a medium to high quality range. Everyone called it to be Madeira from the actual island, but I guess this was a dick choice for a blind tasting, everyone nailed it for sure. Costs 20$ for a .387 and I consider it worth a purchase, even if just to satisfy your curiosity.
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Nov 18, 2015 07:05
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