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whee started out maitre'd for the jazz show upstairs so the GM could catch garrison keillor live one last time (the GM likes to catch some of this singer, easy way to do it and also not have to pay an extra person--which i don't mean critically) once all the tables were sat upstairs whoops regular non-jazz related service downstairs is coming to pieces, guess who gets to play emergency support floor manager it was actually really rewarding but now i have to get up in like...five hours to set up the continental breakfast for my yacht club and honestly, at least for now, i wouldn't have it any other way
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May 28, 2016 05:51
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Stockholm Syndrome is a hell of a thing
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May 28, 2016 06:46
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JawKnee posted:Stockholm Syndrome is a hell of a thing $50/hr is a hell of a thing.
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May 28, 2016 08:50
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Mezzanon posted:$50/hr is a hell of a thing.  at the idea of managers making tips
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May 28, 2016 09:01
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actually now that I've woken back up and given some of my joints a chance to express their contempt for the rest of my body i could probably stand to have it some other way specifically a way where i'd stopped aging past like, 24
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May 28, 2016 12:13
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First thing I saw walking into the dining room today was our blackboard sign with "Honoring Baby David" written on it and I almost said aloud "That is not appropriate signage for a dead baby." The baby was very much alive and the event was merely baby shower.
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May 29, 2016 01:42
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Liquid Communism posted:Absolutely, both of the stores in CB are on their distro list. Hy-Vee's gotten a lot better over the last few years, they get a lot of my business. Might want to call ahead and see what varieties they're stocking, I really enjoy most of Exile's stuff but for sours specifically you're looking for Beatnick Sour or any of the Bohemians. Blood Orange releases Friday at the brewery, so not sure how long it'll take to get it out to the retail outlets. Finally did this btw, looking forward to putting Beatnik Sour inside me. Through some work of magic as of Monday I will have had four of the last eight days off, which is just as well since a can fell from the top rack and landed edge-first just above the nailbed of my big toe. I woke up once during oral surgery and it doesn't even compare to how much that hurt. Like I feel like I understand the 10 on the pain scale now. Anyway I've been on the mend so this time off has been nice, almost worth the tradeoff for a few lovely paychecks tbh.
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May 29, 2016 03:07
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We're going to stop being open on Mondays since we don't get squat for customers on Mondays, and start doing Sat/Sun Brunch instead, having previously been closed on Sundays. As the only person in a position dedicated to working prep, the chef-owners have given me a choice in regard to how I want my schedule to adjust (provided that whatever I choose ends up working for the restaurant). I can either have Sundays off, work on Monday when no one else is in the building/in the way with the condition that I do all of the dishes that I generate, followed by a Tuesday off, OR I can work Wed-Sun, and have a Mon-Tue weekend, which would be similar to what I do now in that I don't work on our first day of service for the week, OR I can figure out another schedule, potentially including my current Tue-Sat. What would you guys want to do in my position?
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May 30, 2016 03:15
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a work-day with literally no one to bother you? Is this a real question?
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May 30, 2016 03:19
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Uhhhh yeah take the drat Sunday off man and chill with friends / family. Work Monday in peace and quite. Smoke mad dank and prep.
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May 30, 2016 03:24
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What the gently caress, prep alone. Make it a zen day and do your thing.
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May 30, 2016 05:44
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Why would you work in an empty restaurant?
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May 30, 2016 06:10
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Oldsrocket_27 posted:We're going to stop being open on Mondays since we don't get squat for customers on Mondays, and start doing Sat/Sun Brunch instead, having previously been closed on Sundays. As the only person in a position dedicated to working prep, the chef-owners have given me a choice in regard to how I want my schedule to adjust (provided that whatever I choose ends up working for the restaurant). I can either have Sundays off, work on Monday when no one else is in the building/in the way with the condition that I do all of the dishes that I generate, followed by a Tuesday off, OR I can work Wed-Sun, and have a Mon-Tue weekend, which would be similar to what I do now in that I don't work on our first day of service for the week, OR I can figure out another schedule, potentially including my current Tue-Sat. What would you guys want to do in my position? I would work by myself and take Sunday off. RandomPauI posted:Why would you work in an empty restaurant? Because it's better than working in a restaurant full of assholes
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May 30, 2016 06:21
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That's what I was leaning towards, since I generally do all the prep work myself anyway, but with everyone in the goddamned way. The only downsides are that my weekend gets split up and having to do my own dishes, but it's probably worth it. I already told them I'd give it a trial run on the first week of the new hours, but I figured I'd check in to the thread to see if there was something I was missing.
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May 30, 2016 07:27
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I guess it also depends what time the prep work is - if you can do it morning to shortly after mid-day you still have your afternoon/evening - and for me that was always awesome. Worst part of industry work for me was always being tired until the afternoon and only getting to enjoy them a few days out of the week anyhow.
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May 30, 2016 07:32
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RandomPauI posted:Why would you work in an empty restaurant? I would assume they will be doing prep for the next day/evening. There is a lot of stuff you can do ahead of time.
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May 30, 2016 07:40
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RandomPauI posted:Why would you work in an empty restaurant? because hell is other people
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May 30, 2016 07:42
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Also can't you just knocked out the prep In a few hours and then also take the rest of Monday off??
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May 30, 2016 13:19
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Absolutely I would work when nobody was around. You can crank some music up, take up ALL the burners and ALL the ovens, really get some poo poo done. We had a kitchen manager type where I worked.. we were only open dinner and most prep began around noon or 1pm, but kitchen manager worked more of a 9-5 and he would do prep and also receive orders.. I would've enjoyed a gig like that. As a sous, I also had the opportunity to work alone for hours.. it was when I would come into work 4 hours ahead of everyone else or stay 4 hours later just to catch up 
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May 30, 2016 17:25
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The shift will still probably take 8-10 hours just because everything will have been wiped out over the weekend and need to be done, so it's not like it'll be a quick half-day. Not having anyone in the way and having to stop and re-wash our limited number of large stockpots should hopefully even out time-wise. Plus, now when our trucks come on Monday, I can be there to check them in properly instead of finding out whatever they shorted/substituted us throughout the week as I discover that we don't have the ingredients we need.
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May 30, 2016 17:36
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Oldsrocket_27 posted:Plus, now when our trucks come on Monday, I can be there to check them in properly instead of finding out whatever they shorted/substituted us throughout the week as I discover that we don't have the ingredients we need. that alone would be reason enough for me, tbh
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May 30, 2016 18:29
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Boss yelled at me for the third time in a row for "not prepping my area in time for work" after scheduling me right when tickets start spitting. gently caress you, I'm on salary and not going to show up, unpaid, a half hour to an hour early to prep my station when we have a goddamn guy for that. Also why would anyone have to think about having a day to themselves to work? That's just lunacy.
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May 30, 2016 19:32
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fizzymercy posted:gently caress you, I'm on salary and not going to show up, This isn't the industry for you
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May 30, 2016 19:59
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fizzymercy posted:Boss yelled at me for the third time in a row for "not prepping my area in time for work" after scheduling me right when tickets start spitting. gently caress you, I'm on salary and not going to show up, unpaid, a half hour to an hour early to prep my station when we have a goddamn guy for that. hahahaha
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May 30, 2016 21:39
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fizzymercy posted:Boss yelled at me for the third time in a row for "not prepping my area in time for work" after scheduling me right when tickets start spitting. gently caress you, I'm on salary and not going to show up, unpaid, a half hour to an hour early to prep my station when we have a goddamn guy for that. I think you're thinking of hourly, not salary.
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May 30, 2016 21:40
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Of course the AC unit poo poo the bed this morning. We're slammed busy. I'm hot and sweaty as gently caress. Oh god.
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May 30, 2016 22:20
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A Man and his dog posted:Of course the AC unit poo poo the bed this morning. We're slammed busy. I'm hot and sweaty as gently caress. Oh god. I took some PTO for a half day, went and watched XMen with my wife and now I'm drinking beer and gearing up to watch the basketball game with some ribeyes in the immersion circulator and a head of golden cauliflower roasting in the oven. Come join me outside the industry guys.
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May 31, 2016 01:20
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Errant Gin Monks posted:I took some PTO for a half day, went and watched XMen with my wife and now I'm drinking beer and gearing up to watch the basketball game with some ribeyes in the immersion circulator and a head of golden cauliflower roasting in the oven. I stayed in bed til the afternoon hung over, after drinking a bunch of beers and eating brisket and whatnot yesterday. The struggle is real.
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May 31, 2016 02:03
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Shooting Blanks posted:The struggle is real. Went to bed ~5 hours earlier than usual bc I was falling down drunk after only two (11%) beers and like 3-4 shots in a few hours, way less than I normally drink in a night. I was suspicious that maybe I got roofied until I woke up at the crack of dawn, drank a quart of water and promptly vomited. Spent the whole day on the couch in between taking 100% of farts to the toilet. Go figure that this is how I spent a holiday since the flu passes me by every other time. Verily, the struggle is real.
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May 31, 2016 02:51
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Errant Gin Monks posted:Come join me outside the industry guys. During the slow days I think "What if I just got some CompTIA certs and became a tech monkey."
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May 31, 2016 07:06
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Errant Gin Monks posted:I took some PTO for a half day, went and watched XMen with my wife and now I'm drinking beer and gearing up to watch the basketball game with some ribeyes in the immersion circulator and a head of golden cauliflower roasting in the oven. Not even a little bit. I'm giving myself a year of having 3 jobs before I burn out but hopefully by then I'll be debt free and I'll have a salary shot locked at my actual career and I can cut industry work to 1-2 days a week. I just love the money.
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May 31, 2016 07:57
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Errant Gin Monks posted:I took some PTO for a half day, went and watched XMen with my wife and now I'm drinking beer and gearing up to watch the basketball game with some ribeyes in the immersion circulator and a head of golden cauliflower roasting in the oven. how 
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May 31, 2016 08:27
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RandomPauI posted:Why would you work in an empty restaurant? Because cooks aren't beholden to tips to survive, so a day of getting to do all the back prep, deep cleaning, and general bullshit that never gets taken care of without having to actually serve customers is the tits. Then again, what do I care, I clocked 8 hours of holiday pay today while at the lake with my feet in the water and a beer in my hand. Get out of the industry. There is more to life than collapsing exhausted and drunk just to crawl back in to work again. Republicans posted:During the slow days I think "What if I just got some CompTIA certs and became a tech monkey." This is pretty much what I did. If you're half competent at following written direction, you could do the job as well as some of the loving idiots who've worked for me in the last couple years. Liquid Communism fucked around with this message at 09:05 on May 31, 2016 |
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May 31, 2016 09:02
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Why the gently caress was i so busy tonight. Who the gently caress goes out for bullshit vegan hipster pizza on memorial day
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May 31, 2016 09:13
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I work overnight and I can't tell you how nice it is to have all the prep space I need and all the equipment to myself. But that's about to end in 2.5 weeks, put in my notice last week and after 11 years, I'm done being a cook for a long while.
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May 31, 2016 11:22
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Get some lovely CompTIA certs. Get a job as a desktop janitor. You will start out making more than you make now. After a year or two work on some Microsoft certs on desktop crap. Get your cert. Move over to the server side of life. Get some certs there after you get experience with the systems. Congrats you are making a lot more money and only working 40 hours a week.
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May 31, 2016 14:19
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Am I like, the only person doing relatively well in this industry around here?
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May 31, 2016 14:22
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Chef De Cuisinart posted:Am I like, the only person doing relatively well in this industry around here? The bartenders usually do OK.
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May 31, 2016 14:28
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Chef De Cuisinart posted:Am I like, the only person doing relatively well in this industry around here? Nah, I'm doing pretty good too at my hospital gig.
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May 31, 2016 15:06
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I'm doing okay, but I also have a lot of sheer dumb luck involved in my life outside of work.
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May 31, 2016 15:17
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