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nuru posted:What makes the Kunz spoon particularly useful? well for starters, it's gray - and also a spoon. furthermore,
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Apr 28, 2016 20:50
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It's hard to say. It's just the perfect spoon for doing stuff. Not like, eating cereal, but a Kunz spoon of xyz was always the perfect amount for a plate. It was heavy for its size, and just felt good in your hand. http://www.grubstreet.com/2014/09/gold-gray-kunz-sauce-spoon.html
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Apr 28, 2016 21:18
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Looks like a good spoon for eating kraft macaroni and cheese with.
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Apr 28, 2016 21:33
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you must have a very large mouth because that is a very large spoon on an equally large plaque
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Apr 28, 2016 21:37
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I was going to make fun of you guys for overpaying for a simple loving spoon, and then I saw that the non special edition ones costs about half of the price a normal table spoon from Zwilling or a similar brand and now I sort of actually want one myself instead.
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Apr 28, 2016 21:47
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Wear the spoon on your neck as a sign of office.
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Apr 28, 2016 23:14
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I was going to make fun of fetishizing a spoon, but honestly that's no where near the weirdest example I've seen of cooks freaking out over gear.
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Apr 28, 2016 23:34
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Business Gorillas posted:
Most places are only paying 10-12. If you wanted to pay them well, you'd need to do something like a service fee gratuity, or increase prices to increase wages. You also have to deal with things like payroll tax. IMO, most of our wage issues come from being a tipping culture.
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Apr 29, 2016 00:26
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If you eliminated tipping but increased prices by the 15-20% people were hopefully tipping I imagine there would be horrific public outcry despite the final number being the same. People.
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Apr 29, 2016 02:37
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nuru posted:If you eliminated tipping but increased prices by the 15-20% people were hopefully tipping I imagine there would be horrific public outcry despite the final number being the same. I imagine it would be something along the lines of 'taking away my CHOICE as a CONSUMER' or some such.
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Apr 29, 2016 03:04
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nuru posted:If you eliminated tipping but increased prices by the 15-20% people were hopefully tipping I imagine there would be horrific public outcry despite the final number being the same. I would welcome it because even the little math that a tip requires is often too much for my food addled brain post gorging
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Apr 29, 2016 03:08
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nuru posted:If you eliminated tipping but increased prices by the 15-20% people were hopefully tipping I imagine there would be horrific public outcry despite the final number being the same. At least where I live, the company would go out of business b/c at least 50% of our clientele consists of hilljack assholes who will be furious at no longer being able to save money on the tip. That's probably the coolest thing about serving, though: You quickly develop a (fallible) sixth sense for assholes.
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Apr 29, 2016 03:37
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What are cooks doing with sharpies?
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Apr 29, 2016 04:02
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bongwizzard posted:What are cooks doing with sharpies? Hopefully labeling and dating things. In other news, I went salary today. Got a huge pay bump, and I'll still be working the 50 per week I already do.
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Apr 29, 2016 04:07
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bongwizzard posted:What are cooks doing with sharpies? sniffing them, obviously
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Apr 29, 2016 04:35
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Vorenus posted:That's probably the coolest thing about serving, though: You quickly develop a (fallible) sixth sense for assholes. quick guide to which customers are assholes for new FoH: all of them
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Apr 29, 2016 04:36
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Chef De Cuisinart posted:Hopefully labeling and dating things. It is adorable that you believe that.
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Apr 29, 2016 07:05
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JawKnee posted:quick guide to which customers are assholes for new FoH: all of them It's easier for me to keep a list of customers that I do like, there's only a dozen or so regulars that don't suck.
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Apr 29, 2016 14:44
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Mezzanon posted:It is adorable that you believe that. Well he works for a hotel, so he actually dos get treated well and compensated compared to restaurants
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Apr 29, 2016 14:59
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Mezzanon posted:It is adorable that you believe that. Hotel dude, I get treated like a human being.
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Apr 29, 2016 16:12
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Chef De Cuisinart posted:Most places are only paying 10-12. If you wanted to pay them well, you'd need to do something like a service fee gratuity, or increase prices to increase wages. You also have to deal with things like payroll tax. Oh I definitely agree. It mostly just depends on what his idea of "well" is. That whole "think about the restaurant owner too  " put a really bad taste in my mouth too. Then again, maybe that's due to the owners I've worked with.I found out a couple years ago that the guy who owned the place that I had my first job at got arrested in a corruption scandal. Edit: congrats on your promotion, btw!
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Apr 29, 2016 17:11
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Chef De Cuisinart posted:Hotel dude, I get treated like a human being. Hospitals too.
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Apr 29, 2016 17:16
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Chef De Cuisinart posted:Hotel dude, I get treated like a human being. Oh poo poo. Please tell me what an enjoyable life is like. I get paid less at the job I went to college for than I do in the front of house... Every other chef I've known who has moved to salary has faced 70 hour work weeks and abuse.
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Apr 29, 2016 21:02
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Chef De Cuisinart posted:I'll still be working the 50 per week I already do. Quote this in 2 months and see if it's still the case 
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Apr 29, 2016 21:34
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Turkeybone posted:Quote this in 2 months and see if it's still the case Considering the guy I'm replacing could barely be bothered to do the 50 he agreed to when he got hired, I don't see it being a problem. I've also been at this property for 2 years, so I Knew What I Was Getting Into.
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Apr 29, 2016 21:38
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Pay the people that work for you a living wage in a major metropolitan US city, with benefits. $17 for a bowl of noodles isn't poo poo. That's what food grown by people paid a living wage, prepared by people paid a living wage and served by people made a living wage costs. My restaurant calculates all prices based on labor because that's by far our highest cost, and we are an old, established farm to table. The only thing not grown/raised within 100miles is a few spices, the occasional mussel or truffle.
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Apr 30, 2016 09:39
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MAKE NO BABBYS posted:Pay the people that work for you a living wage in a major metropolitan US city, with benefits. $17 for a bowl of noodles isn't poo poo. That's what food grown by people paid a living wage, prepared by people paid a living wage and served by people made a living wage costs. He charges $17 for a bowl of noodles without paying his people a living wage. He said it would increase to $28 if he did.
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Apr 30, 2016 15:45
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Business Gorillas posted:He charges $17 for a bowl of noodles without paying his people a living wage. He said it would increase to $28 if he did. The problem is that David Chang is a manchild who finds the most expensive, bestest, etc. ingredients and then just loving deep fries them. Great guy, think he's doing Good Things for the industry, but at the end of the day, he's pretty goddamn mediocre.
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Apr 30, 2016 16:01
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Haha, if you really want to check out a $28 bowl of noodles poo poo-show look into the whole Hapa Ramen story from SF. Total trainwreck.
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Apr 30, 2016 18:25
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You really have no clue what you're talking about.
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Apr 30, 2016 19:24
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I haven't talked to anyone directly involved, just friends of people. I'm not saying that Richie is anything like CDC's comment - from my limited perspective it seemed like there were a number of reasons the whole thing imploded so dramatically. It was definitely a case of $28 ramen gone awry tho...
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Apr 30, 2016 19:53
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Where can I find out more about this nefarious ramen implosion?
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May 1, 2016 00:28
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Guy sells restaurant/brandfor $20k (this seems super low?). 4 months later is fired for not making any money/being uncooperative.
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May 1, 2016 00:45
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Discendo Vox posted:Where can I find out more about this nefarious ramen implosion? Here, among other places. It's not an especially interesting story, though.
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May 1, 2016 03:15
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The General posted:Guy sells restaurant/brandfor $20k (this seems super low?). Local Line Cook Makes Poor Business Decision, Screws Everything Up All At Once
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May 1, 2016 03:52
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Chef De Cuisinart posted:The problem is that David Chang is a manchild who finds the most expensive, bestest, etc. ingredients and then just loving deep fries them. Great guy, think he's doing Good Things for the industry, but at the end of the day, he's pretty goddamn mediocre. Coming from you? That's pretty loving rich dude.
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May 1, 2016 04:02
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Psychobabble posted:Coming from you? That's pretty loving rich dude. What the gently caress? CDC isn't anywhere near as pretentious as Chang. And I like Changs stuff (except his IG is getting fuckig annoying with a million photos of Ssam sauce bottles and fuku sandwiches that all look lovely).
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May 1, 2016 04:18
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Shots fired ITT
Vorenus fucked around with this message at 04:25 on May 1, 2016 |
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May 1, 2016 04:22
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Skwirl posted:I was going to make fun of fetishizing a spoon, but honestly that's no where near the weirdest example I've seen of cooks freaking out over gear. Do tell.  As dishbitch for a DFAC, I think the best I can come up with is cooks on the serving line having a preference for which ice cream scoop they use to serve up our Army slop. I'll be up to my rear end in pots, being one dishwasher for 16 cooks serving 500 troops in 90 minutes, and yet I still get "[whine] can you clean the scoop with the purple handle for me?" Sigh... and I do, because that's the kinda agreeable doormat of an employee I am. Of course what I want to say is "sorry Private Douchebag, but your over-salted, under-done mashed potatoes aren't gonna taste any better if you served 'em with a magical Kunz spoon"
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May 1, 2016 04:47
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Might be a portioning thing. Last cafeteria I did any work for had portioning scoops with different colored handles for easy identification.
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May 1, 2016 05:36
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