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When I started working at a pub part time during winter to supplement my hours they were using a 1oz disher to portion 2oz drop biscuits by making two scoops then mooshing them together in the muffin pans they're baked in. Apparently they used to have a 2oz disher but it broke some time ago. After I brought a 2oz disher in the next day I would often find it on the line in the sour cream where they were supposed to be using the 1oz. I'm glad I'm not working there anymore.
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May 1, 2016 06:31
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Look this is my drunk post thread and I literally don't understand why people are down on cdc. Dudes chill and likes his job. hes a professional and isn't worth dog piling. Let's get back to the heart of this thread, the dumb poo poo that drives us to drink. So we hired this new chick who said she had fine dining experience 2 weeks ago; her first night on the floor was two days ago. Her first table orders a bottle of champagne, and I guess she has only ever seen champagne opened on a rap video cause she went full twerk and shook the bottle, popping it on the customer and what not. What a night.
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May 1, 2016 06:32
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I mean full on booty shaking hoes.
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May 1, 2016 06:33
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In fine dining? That's loving hilarious, I'd have paid to see that. I once accidentally launched a cork into a crowd at a club because I was drunk and it popped a LOT sooner than expected. No complaints of injuries though. Also worked with a bartender who managed to nail himself in the eye. Oops.
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May 1, 2016 06:58
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Is sabering still a thing or has that fallen out of fashion?
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May 1, 2016 07:23
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Republicans posted:Is sabering still a thing or has that fallen out of fashion? I do it for weddings and retirements. I put on my suite and gloves and usually run a station. Sometimes the couple brings a vintage bottle and I'll do it for free for the pleasure, as it's just one bottle and it enhances the experience of the whole group, but if I'm running a station and doing it for the whole banquet then I charge a flat 150$ fee. I do it maybe once every other month. I could charge more and still be hired, but I think it's more than fair and I want to hold as little impact for the party, as there is always something more important happening.
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May 1, 2016 07:27
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Psychobabble posted:Coming from you? That's pretty loving rich dude. lol who is this guy
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May 1, 2016 08:06
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I've always wanted to get a case of J Roget or something and teach myself how to saber bottles.
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May 1, 2016 08:40
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Chef De Cuisinart posted:Hotel dude, I get treated like a human being. I worked in a hotel and I got berated by my chef, first verbally and then later in an email when, after working NYE from 12pm-1am, then returning at 4 am to do inventory until 11am, he asked me what time I was planning to back for dinner and I said I wasn't planning to, but if you need me I will.
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May 1, 2016 09:10
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Secret Spoon posted:she went full twerk and shook the bottle, popping it on the customer and what not. What a night. holy poo poo I worked fine dining for a long time and I can't imagine any guest being anything but extremely pissed about this. Shooting Blanks posted:Also worked with a bartender who managed to nail himself in the eye. Oops. 
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May 1, 2016 10:02
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pile of brown posted:I worked in a hotel and I got berated by my chef, first verbally and then later in an email when, after working NYE from 12pm-1am, then returning at 4 am to do inventory until 11am, he asked me what time I was planning to back for dinner and I said I wasn't planning to, but if you need me I will. Are there no schedules posted?
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May 1, 2016 14:05
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Shooting Blanks posted:I've always wanted to get a case of J Roget or something and teach myself how to saber bottles. I haven't ever tried it with a screw cap bottle, But I imagine it should work. It's dead simple and fun. Anyone can learn to do it.
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May 1, 2016 14:46
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Secret Spoon posted:I haven't ever tried it with a screw cap bottle, But I imagine it should work. It's dead simple and fun. Anyone can learn to do it. You can do it with crown caps as long as there's no obstructions before the lip of the bottle, but it doesn't really work as well as cork. And yeah, it's pretty easy. Just make sure the bottle is cold and that you have a good follow-through rather than striking at the lip. Also you don't need any kind of special knife for it - even a sturdy butterknife would be enough if it has some heft. Spatulas, bench scraper, whatever. I've seen it done with a skateboard.
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May 1, 2016 16:07
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Shooting Blanks posted:Are there no schedules posted? My experience of working in a certain luxury hotel brand was that a) they quoted me a rate in the interview, and when my first check came like a month later it was for $2/hr less than quoted. I called them out and they claimed some bs about a never-before-mentioned provisional wage, and that I'd get a bump to the quoted amount on the following check with no back pay. Next check came and it was more, but still less than originally discussed. Called them out again, was told that was the max for my current tier, again pretty sure that was 100% bs based on my coworkers wages. They then said I'd get another 1$ bump at 3 months, which they again didn't follow through with, so I turned in my notice the following morning much to the chef's apparent amazement and disappointment. He seriously looked so crestfallen when I walked in with my letter in hand to give notice I thought he was about to cry. Anyway, the other best part about that job was that the sous would post schedules at like midnight on Tuesday after I'd usually left for the day and once in a blue moon would schedule me for breakfast at 5am Wednesday. Naturally I would not be hanging out at work between the hours of 12 and 5 am just waiting to see the schedule in person, and no one would bother texting or calling to let me know I was on breakfast rather than my usual shift. We technically had an online scheduling system, but it was never used or updated while I was there. Instead I'd get an irate call at 5:01 asking where I was. Twice I also got scheduled to banquets by one sous on one physical calendar while the other had me down for service in the restaurant on a different calendar, so once again I'd get an irate call in the middle of plating or whatever asking why I wasn't at my station.
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May 1, 2016 16:47
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Secret Spoon posted:Look this is my drunk post thread and I literally don't understand why people are down on cdc. Dudes chill and likes his job. hes a professional and isn't worth dog piling. Let's get back to the heart of this thread, the dumb poo poo that drives us to drink. So we hired this new chick who said she had fine dining experience 2 weeks ago; her first night on the floor was two days ago. Her first table orders a bottle of champagne, and I guess she has only ever seen champagne opened on a rap video cause she went full twerk and shook the bottle, popping it on the customer and what not. What a night. I need more. Their reaction? Her followup reaction? How quickly was she escorted out?
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May 1, 2016 17:46
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So, my ex just started her first ever real kitchen job. Did two 12 hours back to back, and came to me for advice, as well as the rush. It's so nice to see someone start down the road to being a broken human being. (I did give her actual good advice about it.)
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May 1, 2016 20:56
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bunnyofdoom posted:So, my ex just started her first ever real kitchen job. Did two 12 hours back to back, and came to me for advice, as well as the rush. It's so nice to see someone start down the road to being a broken human being. Please post said advice ITT so we can all debate its quality for ten pages. Over the past six months I've noticed that guests who drink Michelob tend to be very snobby and condescending. I shared this observation with a manager, who laughed and told me that the entire family who owns the company all drink Michelob and suddenly I know how Einstein felt when he discovered relativity.
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May 1, 2016 21:15
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nuru posted:I need more. Their reaction? Her followup reaction? How quickly was she escorted out? I was behind the bar making a martini and I just started laughing immediately. She presented the bottle right and everything and then just started like, I don't know, sexually shaking the bottle? Then she popped it on the hosts wife. The whole restaurant turned and saw it, my manager was just a little to slow in his run to the table. The host and his wife where both really chill and laughed with us and asked for the video tape of that for personal use. We cut her to opening on Monday so she won't make any money and quit. Well that's my story.
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May 1, 2016 22:38
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... Why not either fire her or train her to be better?
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May 1, 2016 22:45
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Secret Spoon posted:Let's get back to the heart of this thread, the dumb poo poo that drives us to drink. So this was my last week of being understaffed before I have a full time employee start on Thursday (38 seat restaurant, only about 5 kitchen staff, so being one short sucks). Of the three staff that I have available, one is religious so cannot work Sundays (as was discussed when she was hired, fine), one needed this weekend off for family stuff (as was discussed when she was hired 6 weeks ago, no problem), and my normal m-f opener, after being told 3 weeks ago that she'd be working this sunday, decided to tell me on Wednesday that she had a family thing out of the city all weekend and money had been spent and commitments had been made and she absolutely is not coming in on Sunday. Well, gently caress you, but I'm a nice guy so if we can find someone to cover, you can have it off. It's just a 2-person brunch shift, gently caress it. As long as any idiot can put fruit on plates for me and hand me chits, I can make it through. We find a dude. A dude I know through a bunch of other people, who's a solid cook, and just moved back to the city so he doesn't have anything better to do with his time. Done deal. Dude texts me at 7:20am, 20 minutes before I was going to pick him up on my way in to work, to tell me that he has to spend the day in the hospital with his kid because she has an insane fever. gently caress. So I walk back into my bedroom, drag my girlfriend out of bed (who hasn't worked a line, ever, and hasn't worked in a restaurant since she was a dishwasher in college a decade and a half ago), drag her in to work with me, and proceed to do a $2k brunch. On 38 seats. Just got fuuuuuucked. Somehow made it through, while rolling out and baking flatbreads to order (I don't have a pizza oven, so that poo poo's a 2-step baking process and takes 15 minutes), making hollandaise in a loving pan in less than two minutes after I 86'd bennys and my idiot server not only sold another one, but FORGOT TO RING IT IN and didn't notice until the rest of the table's food had gone out, and running out of literally every loving pastry that I made this morning (scones, tarts, muffins, even the loving cookies). Now I'm drinking an 11.5% Russian Imperial Stout that was aged in red wine barrels. And that's probably what I'm going to do all loving evening. At least I got laid after I got hosed. Neither one of us bothered showering. gently caress it. Naelyan fucked around with this message at 23:09 on May 1, 2016 |
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May 1, 2016 23:06
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You have a loving awesome girlfriend.
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May 2, 2016 00:44
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Hauki posted:My experience of working in a certain luxury hotel brand was that a) they quoted me a rate in the interview, and when my first check came like a month later it was for $2/hr less than quoted. I called them out and they claimed some bs about a never-before-mentioned provisional wage, and that I'd get a bump to the quoted amount on the following check with no back pay. Next check came and it was more, but still less than originally discussed. Called them out again, was told that was the max for my current tier, again pretty sure that was 100% bs based on my coworkers wages. They then said I'd get another 1$ bump at 3 months, which they again didn't follow through with, so I turned in my notice the following morning much to the chef's apparent amazement and disappointment. He seriously looked so crestfallen when I walked in with my letter in hand to give notice I thought he was about to cry. I've worked in fast food places that were better run than this.
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May 2, 2016 01:06
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Hauki posted:My experience of working in a certain luxury hotel brand was that a) they quoted me a rate in the interview, and when my first check came like a month later it was for $2/hr less than quoted. What brand? I know a lot of them franchise out. Omni doesn't, come work for us. I need a kitchen supervisor, pays $14/hr, and you get to work with me and WillieTomg.
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May 2, 2016 01:42
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CDC, your posting has proven worthy of your av.
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May 2, 2016 02:10
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Discendo Vox posted:CDC, your posting has proven worthy of your av. I can only hope
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May 2, 2016 02:23
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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. I gotta stand up behind my old chef on this one. Chef Chang doesn't find the best ingredients - he finds solid talent and gives them the tools to do good food. He's a smart, crazy, passionate douchebag. The people who create the food and sourcing are the people who work in the restaurants every day. If you've read the cookbook you're looking at the food of tien ho, Peter Serpico, Sean Heller, Joaquin baca, Sam Gelman, etc. You could give a lot of credit to Daniel Boulud or Andrew Carmellini for those people but at the end of the day they bought into the culture that David Chang built. Also when I worked for him we didn't have a single deep fryer except for possibly at ma peche. All of the food was treated with as much care and respect as I've seen in any restaurant, anywhere. I also made a living wage (as a cook) and had full health benefits for free. I think bottle ssam sauce is weak and the corporate wank fest side to Momo is a little lame but he's a smart, talented, and passionate guy and he could probably cook circles around 99% of this thread. Definitely you, no offense.
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May 2, 2016 03:41
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Naelyan, your girlfriend is a fantastic human being for doing that for you, and I can only hope she was compensated generously by both you and the establishment. I also imagine she left that day with a better understanding of your work (assuming she wasn't already familiar). Seriously though, if ever my girlfriend could be convinced to work with me on a shift (I cannot imagine a world where she could be), I'd be at her beck and call every moment off for goodness knows how long, pocketbook in hand. On a different note, 5 cooks on the line for 36 seats tells me you work in a vastly different joint than I do, because we have 72 seats plus 15 at the bar, and we run 2 cooks on slow nights and 3 on busy ones, and it's rare for us to have a door wait longer than an hour or ticket time longer than 45 min, even at our busiest. That being said, we are in the middle of nowhere, and I don't think we've ever done more than $4,500 in a night. E: confused Hauki and Naelyan initially, fixed now. Oldsrocket_27 fucked around with this message at 06:07 on May 2, 2016 |
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May 2, 2016 04:27
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Oldsrocket_27 posted:Hauki, your girlfriend is a fantastic human being for doing that for you, and I can only hope she was compensated generously by both you and the establishment. I also imagine she left that day with a better understanding of your work (assuming she wasn't already familiar). Seriously though, if ever my girlfriend could be convinced to work with me on a shift (I cannot imagine a world where she could be), I'd be at her beck and call every moment off for goodness knows how long, pocketbook in hand. He said 5 kitchen staff, meaning they probably have one guy open, one guy close and one guy somewhere in the middle.
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May 2, 2016 05:15
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Hauki posted:My experience of working in a certain luxury hotel brand was that a) they quoted me a rate in the interview, and when my first check came like a month later it was for $2/hr less than quoted. I called them out and they claimed some bs about a never-before-mentioned provisional wage, and that I'd get a bump to the quoted amount on the following check with no back pay. Next check came and it was more, but still less than originally discussed. Called them out again, was told that was the max for my current tier, again pretty sure that was 100% bs based on my coworkers wages. They then said I'd get another 1$ bump at 3 months, which they again didn't follow through with, so I turned in my notice the following morning much to the chef's apparent amazement and disappointment. He seriously looked so crestfallen when I walked in with my letter in hand to give notice I thought he was about to cry. Probably not the first time he's lost someone, and I'd wager it's an HR thing where pay issues are entirely out of his control. We had that happen at the tech gig I work now, one of our new guys had the same first/last as an employee at another site and it took HR and Payroll a month and a half to get his checks straight. He quit, of course. Sucked, because he was a good worker.
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May 2, 2016 06:00
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Q: I constantly see people referring to ticket times (most recently saying nothing over 45 minutes) What time is this measuring, exactly? The system in used to is one where I will mark a ticket when a course is fired and sent. I currently get fire tickets for courses so I don't have to mark fire times (which is sort of a pointless number anyway) but I will mark times for when courses go out for the purpose of pre firing and grouping picks. I can't really see how 30-40 minutes for a ticket is good, though? For pre theater where I work 45 minutes might be the entire meal.
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May 2, 2016 15:21
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infiniteguest posted:Q: I constantly see people referring to ticket times (most recently saying nothing over 45 minutes) Usually it's the time elapsed from when the server rings it into the computer and when the kitchen marks it sold.
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May 2, 2016 15:40
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infiniteguest posted:Q: I constantly see people referring to ticket times (most recently saying nothing over 45 minutes) I mean surely it's going to depend on the place you are at.
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May 2, 2016 15:43
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infiniteguest posted:I can't really see how 30-40 minutes for a ticket is good, though? For pre theater where I work 45 minutes might be the entire meal. 30 - 40 is bad. Depending on how the service is treating it and whether it's a regular occurrence, it's get-up-and-leave bad. Ticket times are what Errant Gin Monks said
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May 2, 2016 15:46
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Oldsrocket_27 posted:Naelyan, your girlfriend is a fantastic human being for doing that for you, and I can only hope she was compensated generously by both you and the establishment. I also imagine she left that day with a better understanding of your work (assuming she wasn't already familiar). Seriously though, if ever my girlfriend could be convinced to work with me on a shift (I cannot imagine a world where she could be), I'd be at her beck and call every moment off for goodness knows how long, pocketbook in hand. I don't think I would be paying for my meal if it took 40m for it to arrive.
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May 2, 2016 16:44
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i posted this a hot minute ago, and it works way better with ketchup or sriracha but sambal is all i have at home
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May 2, 2016 17:51
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goodness posted:I don't think I would be paying for my meal if it took 40m for it to arrive. Am I the only person who likes to spend two or three hours eating dinner? How do you have time to drink if your food is out so fast?
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May 2, 2016 18:28
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Oldsrocket_27 posted:Naelyan, your girlfriend is a fantastic human being for doing that for you, and I can only hope she was compensated generously by both you and the establishment. I also imagine she left that day with a better understanding of your work (assuming she wasn't already familiar). Seriously though, if ever my girlfriend could be convinced to work with me on a shift (I cannot imagine a world where she could be), I'd be at her beck and call every moment off for goodness knows how long, pocketbook in hand. She's a loving champ and while we compensated her decently for her time, I'm definitely treating her like a god for the next while (meaning all of our relationship, because she's worth it). And yeah, it's 5 cooks total for all the shifts of the restaurant, for which we are open for 16 services a week... monday-saturday is both breakfast and lunch, sunday is brunch, and dinner service thursday/friday/saturday. So during the week I have my opener in at 6am to do pastries and get ready for breakfast, and my closer doesn't usually get out until 10 or 11pm. Sometimes I do both of those shifts in the same day. Sometimes it's loving awful. I cannot wait to be fully staffed. Dinner is a 2-person operation, one cooking and one plating. If it's a super busy night or we have a group in our private room, I'll have a dishwasher in too, but that's it.
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May 2, 2016 18:44
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bongwizzard posted:Am I the only person who likes to spend two or three hours eating dinner? How do you have time to drink if your food is out so fast? Fine dining where that two or three hours is multiple courses with conversation, sure. Most meals out? gently caress no. I'm there because it's something I can't make at home for the price, or because I don't want to spend all drat evening cooking then cleaning just to feed me.
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May 2, 2016 19:26
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bongwizzard posted:Am I the only person who likes to spend two or three hours eating dinner? How do you have time to drink if your food is out so fast? Generally if I'm the only one eating and taking a whole table I'm in and out as fast as they bring me my food. I've seen it mentioned before that it hurts the servers because the tip on one person eating one meal is going to be much less then the 2-4 people who can use that table so if you are dining alone and taking 2 hours by yourself it doesn't matter how nice the staff is to you you're only going to be tipping (even at 20%) a fraction of what they could be making. If they're quick about getting my drinks refilled and clearing the plates I'll usually tip the server an extra $5 cash on top of adding 20% to my CC because I'm still paying less then $40 total for a nice meal and great service. Compare that to 4 people getting apps, beer/wine, entrees and desserts and 20% of that could easily be $30-$40 for the 2 hours.
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May 2, 2016 21:21
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infiniteguest posted:Q: I constantly see people referring to ticket times (most recently saying nothing over 45 minutes) I look at ticket time as the time from print or fire to server pickup. 30-40 min is really bad. Don't know that I would wait that long. I already get antsy when I order a burger or the like and it takes more than 12-16 mins. Wife hates it.
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May 2, 2016 22:39
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