Mezzanon posted:

Get to work 15 minutes early. Get told that I'm not taking any tables until 6:00 when I have a redo for 18-22 that pretty much takes up my section.

Table starts to arrive, it's a geocaching convention.

Table tells me it's all separate bills and they'd like to order as they arrive. I mention that the best way for me to keep track of over 20 separate bills, is if people try to stay in the seats they originally sit in. This is summarily ignored was the whole group plays musical chairs.

Also 27 people show up and they're upset that we have to seat some of them at an extra table.

Long story short 1/3 of them no-tipped and the rest put in an average of ten percent.

Why does this place not have auto-grat for large parties again?


til;dr gently caress geocachers.

JawKnee posted:

ask her if she'd like you to pass her compliments on to the kitchen

Mezzanon posted:

Get to work 15 minutes early. Get told that I'm not taking any tables until 6:00 when I have a redo for 18-22 that pretty much takes up my section.

Table starts to arrive, it's a geocaching convention.

Table tells me it's all separate bills and they'd like to order as they arrive. I mention that the best way for me to keep track of over 20 separate bills, is if people try to stay in the seats they originally sit in. This is summarily ignored was the whole group plays musical chairs.

Also 27 people show up and they're upset that we have to seat some of them at an extra table.

Long story short 1/3 of them no-tipped and the rest put in an average of ten percent.

Why does this place not have auto-grat for large parties again?


til;dr gently caress geocachers.

Shooting Blanks posted:

I once had a server decide not to autograt a table of ~20 guys because "they're gay, gay people tip great!"

Cue surprise when none of them tipped anything because they thought they'd been autogratted. She literally chased the last one out of the restaurant to ask what happened, and that's what he told her.

Guess who wound up being the bad guy because I allowed her to do that. Always autograt, and it's lovely to not allow it.

Republicans posted:

Speaking of mediocre alfredo anyone got a recipe for an alfredo sauce that can spread easily when cold and not break horribly when reheated?

Errant Gin Monks posted:

Maybe you two weirdos can bond over your wrestling fetish.

Illinois Smith posted:

Naelyan posted:

So I'm just going to ignore that terrifying picture, and ask if anyone has any awesome ideas for holding/prepping a sabayon (the savory sauce, not the dessert) for service, other than 'leave it at room temp and make it a couple times'. I'm assuming that I can't make up a big batch, refrigerate, and pull out smaller quantities of it during service? But I might be wrong?

baquerd posted:

Are people who ring up register orders for take-out typically on a tipping wage?

JawKnee posted:

depends on where you are I suspect. That being said, most restaurants I've worked for will bend over backwards to classify anybody working front of house as a server so they can pay server wages (lower than minimum where I live)

Horse Clocks posted:

On the subject of autogratuity, the UK as far as I know doesn't offer any protections for electronic tips or service charges on bills. But, everywhere puts a 10-15% 'optional' service fee on your bill.

But not everywhere gives it to the service staff. I think some places (zizis iirc) goes as far as to include it as company revenue. So, as a customer, how can I make sure I'm not paying extra for good service, that doesn't go to those that earned it without looking like a douche?

Invisible Ted posted:

In my experience, sabayon holds really well at room temp in an isi canister, which also makes it pretty puffy. Dunno if that would work for you, but I know if you keep the canister pressurized,it can hold unbroken for multiple days.

cods posted:

Hey cookin' goons. I always lurk in this thread and maybe post every couple of years or so when I'm stressed about a job/going through some poo poo. So here's the long story short:

Was a chef of a restaurant in NYC, was going fine, then they started up a catering business(and like 10 other pop up type things) out of the same tiny kitchen and it was a poo poo show. No extra help, or pay. Working months straight without a day off. Owner was nuts. I parted ways.

After this I decided to find something closer to home, so I found a chef gig in one of the boroughs where I live. Money was an improvement all is was well. Then i realized the place was a total dirty disaster poo poo show and I have to, against my will, order the shittiest products possible, all the staff are idiots because they can only offer pennies so I'm stuck with people that are willing to work for less money than any place I've ever worked. So it's just babysitting. The food is really mediocre because I have to order poo poo. And without going into too much detail there is kind of a rodent problem which will always be a problem due to the location of the building, and I don't want my name on that poo poo. And somehow I have to work 6 days a week to get my full salary(super bullshit). Also I have to work the line wayyy to much to fill my requirements. Really high paid line cook here.

The bright side is some people I used to work for are opening up a new spot in the city and want me to be the chef. New spot is cool folks, and value time off, and have their poo poo together. Downside; I have to start out making a little less money. That's the only downside. And I'll get paid insurance after six months, which the new place doesn't offer(apparently I make enough to pay 500 a month for insurance lol) and the opportunity to make more money in the future where as I'm totally capped out here(owner constantly reminds me how much I make).

The hard part for me is that I've only been here like 4 months and I'm going to drop a drama bomb of a notice and that poo poo is stressful and everyone is going to be a oval office to me for the next month. But deep down I feel this is a good decision.

Thanks for letting me bitch.

Plan Z posted:

So, after being a cook since I was sixteen, I'm out. I'm out, and have health insurance, paid vacation, 8-4 schedule, two days off a week. I'm gonna miss it, but gently caress I am not going to miss it.

cods posted:

Just got the craziest email ever. Had a trail last week, and he came in and we hired him. Showed up for his first day and was here for about an hour before he had to rush out because he said his wife was going into labor. I thought it was just a lie and he didn't want to work here because I can't pay him poo poo, but he's actually been emailing back and forth, and he was supposed to come in today to actually get started.

Then he just emailed me saying that his newborn baby died, but he can start on Monday. WTF? This sums up the kids d of place I work In.

Also I am avoiding my boss because he wants to batch at me about food cost. Apparently this place needs to run at 25 percent food cost. It was 26 last week and he is freaking out. Keep in mind everything here is expensive protein heavy and 25 percent is just unreal. The only way the chef before me did it was by cutting serious corners, like using Swiss as gruyere , ordering cheap China Town chickens, ordering select beef for steaks, fish that comes in old from places I've never heard of, and a bunch of other poo poo I'm not willing to do. So when I'm ready I'll call him and get bitched at(even though I've explained this to him) and be like yeah, your right, and send him my notice in the morning. Feeling a lot less bad about it as the day goes on.

cods posted:

Had a trail last week, and he came in and we hired him. Showed up for his first day and was here for about an hour before he had to rush out because he said his wife was going into labor. I thought it was just a lie and he didn't want to work here because I can't pay him poo poo, but he's actually been emailing back and forth, and he was supposed to come in today to actually get started.

Then he just emailed me saying that his newborn baby died, but he can start on Monday.

Errant Gin Monks posted:

What in gods name is that?!?!

fizzymercy posted:

Man, this thread goes weird places. I don't know why that's surprises me.

We're doing a grand reopening this weekend! All new tastes! Thrilling sensations! Breathtaking decor! Exotic new cocktails!

Except we didn't change the decor at all, they didn't change anything on the menu but add $2 and some truffle oil to every entree. Oh and now we have "amuse Bouche" that are just tiny versions of our appetizers. We aren't even closing for a few nights for show.

I won't be able to tell if it's genius or insulting until the numbers come in. Right now I just think it's bizarre. Anyone seen this poo poo before?

Willie Tomg posted:

amuses bouche also get really really silly when it's decided from on-high that we Need To Have Them, come hell or high water, no matter who's working or what's good in the walk-ins or what.

see last night's: fromage au tête sur un morceau du pain grillé avec pepins moutarde



a guy worked on that. for like: *two hours*

just doing.... that.

Willie Tomg posted:

amuses bouche also get really really silly when it's decided from on-high that we Need To Have Them, come hell or high water, no matter who's working or what's good in the walk-ins or what.

see last night's: fromage de tête sur un morceau du pain grillé avec pepins moutarde



a guy worked on that. for like: *two hours*

just doing.... that.