|
Chef De Cuisinart posted:I'm allergic to fresh pineapple and strawberries. Tongue swells, roof of my mouth might bleed a bit, and I can't really taste much afterwards, usually goes away by the next day. It also wrecks my stomach for a few hours. Same for me but with kiwi fruit. And I eat the gently caress out of kiwi.
|
#
?
Aug 12, 2016 15:01
|
|
|
|
| # ? May 23, 2024 23:30 |
|
|
Cdc how about juice? Can you have a delicious Pina colada?
|
|
#
?
Aug 12, 2016 15:03
|
|
|
Yes, it's definitely to do with the enzymes. In fact, the enzyme in fresh mango and pineapple is good for digestion in many small herbivores, and is a common cure for digestive upset in them, but canned stuff in excess will kill them (cuz too much sugar). Dried stuff still has some amount of the digestive enzymes, so watch out.
|
|
#
?
Aug 12, 2016 15:27
|
|
|
bongwizzard posted:The guy said the gun wasn't loaded, no reason to check for myself. One of these things is an engine of destruction, designed purposefully to harm things, the other is a plate of food (hope this helps, friend). And I notice you didn't answer the question.
|
|
#
?
Aug 12, 2016 15:44
|
|
|
Hope everyone had a lovely weekend. 
Turkeybone fucked around with this message at 19:51 on Aug 15, 2016 |
|
#
?
Aug 12, 2016 16:35
|
|
|
Turkeybone posted:Hope everyone had a lovely weekend. Thanks for the thread back, TB. Ya oval office.
|
|
#
?
Aug 15, 2016 23:15
|
|
|
Anyone have recommendations on work shoes? I like a work boot style. Durability is key. I dont mind a bit of upkeep if need be.
|
|
#
?
Aug 15, 2016 23:49
|
|
|
Turkeybone posted:Hope everyone had a lovely weekend. It just had to be the weekend that the owner - who has 20 years' experience and counting - came back from a conference ecstatic about looking into locally sourced products. Just now. The guy whose beer store's slogan includes the words "Shop Local". Oh and he just laid off all part timers and cut hours for full timers at said store. Seems like the right time to start investing in local produce for the slop shop, right? At the end of the month I'm going on a plane for the first time since 2000 for my first real (and paid!) vacation as an adult, spending a week in Portland/Seattle/Tacoma. Thank you industry for giving me what no call center ever could. Truly an industry I love and hate in equal measure.
|
|
#
?
Aug 16, 2016 00:59
|
|
|
ptkfvk posted:Anyone have recommendations on work shoes? I like a work boot style. Durability is key. I dont mind a bit of upkeep if need be. Red Wings, the boots are labeled Worx, I believe.
|
|
#
?
Aug 16, 2016 01:48
|
|
|
I'm gonna start making customers bid for who gets the check when multiple people insist on paying. It's probably best the thread was shut down over the weekend. My kitchen were such horrible gently caress ups Saturday I would have gone into such an anti BoH rant I would likely be on probation at least. I know most of you are great, but I really wanted to loving throttle them.
|
|
#
?
Aug 16, 2016 01:58
|
|
|
yeah same, the BoH couldn't loving cook to save their lives and frankly there was a waitstaff who had a turbo meltdown because literally someone said to her "are you sure the docket is right?" and turns out it wasn't so she just went home
|
|
#
?
Aug 16, 2016 02:05
|
|
|
I went from being #3 in the company last month, to 45th this month, all because of 3 conventions back to back of lovely picky eaters. First was a book convention full of neckbeards, and bottom of the barrel sci-fi writers. Second was people that collect expensive as gently caress dolls, and treat them like real people. Then the third was a bunch of line dancing rednecks who order poo poo like a burger "medium, no blood." And now our F&B Director wants to have a meeting about how to fix it, and refuses to accept that the people filling out survers are just whiny manchildren who just wants to eat well done burgers and chicken tenders all day, and wouldn't actually know good food if it hosed them in the rear end. So yeah, rough weekend.
|
|
#
?
Aug 16, 2016 02:11
|
|
|
Recoome posted:yeah same, the BoH couldn't loving cook to save their lives and frankly there was a waitstaff who had a turbo meltdown because literally someone said to her "are you sure the docket is right?" and turns out it wasn't so she just went home My kitchen was refusing to cook half the menu because they only had two cooks instead of 3. You can't 86 the entire cold line because you're down a man.
|
|
#
?
Aug 16, 2016 02:11
|
|
|
Chef De Cuisinart posted:I went from being #3 in the company last month, to 45th this month, all because of 3 conventions back to back of lovely picky eaters. First was a book convention full of neckbeards, and bottom of the barrel sci-fi writers. Second was people that collect expensive as gently caress dolls, and treat them like real people. Then the third was a bunch of line dancing rednecks who order poo poo like a burger "medium, no blood." hahahahahaha i'm sorry that loving sucks but holy poo poo like it's the loving trifecta of goonyness, especially the doll thing thats a real  Skwirl posted:My kitchen was refusing to cook half the menu because they only had two cooks instead of 3. You can't 86 the entire cold line because you're down a man. lmao we only don't cook poo poo if we run out of the ingredients. That's pretty hectic though, sound like a bunch o' whiners
|
|
#
?
Aug 16, 2016 02:15
|
|
|
Recoome posted:hahahahahaha i'm sorry that loving sucks but holy poo poo I'm supposed to tell people they can't have a loving BLT or any kind of salad?
|
|
#
?
Aug 16, 2016 02:18
|
|
|
Chef De Cuisinart posted:So yeah, rough weekend. Sorry man. You can't make lovely eaters suddenly have a non-lovely palate. We had two separate conferences of crabby old white people come through this summer. One day I made some pretty rad as hell pho, and one of those crusty fuckers poked his finger in the bowl and goes, "what the gently caress is this?"  All they wanted for breakfast was incinerated bacon (we went through 95# one morning for 450 ppl  ) and unseasoned country hash browns. It hurt our hearts a lot.
|
|
#
?
Aug 16, 2016 02:21
|
|
|
Save me jeebus posted:Sorry man. You can't make lovely eaters suddenly have a non-lovely palate. We had two separate conferences of crabby old white people come through this summer. One day I made some pretty rad as hell pho, and one of those crusty fuckers poked his finger in the bowl and goes, "what the gently caress is this?" Actual response: quote:Too many spicy food choices. Not enough plain food choices. Why does everything have to have pepper on it? e: another good one: quote:Was so swollen from salted food I had bruise marks on back of legs and saw my Doctor Monday who took blood tests This might blow your mind lady, but if you need to watch your salt intake, just loving tell us. But no, it's cool, give me a 1/10. Chef De Cuisinart fucked around with this message at 03:07 on Aug 16, 2016 |
|
#
?
Aug 16, 2016 03:04
|
|
|
Chef De Cuisinart posted:Actual response: jfcCustomers should never be trusted with quality feedback that is taken without judicious editing from someone who knows better. Like those evaluations should never have landed on the desk of anyone in charge for anything other than a good laugh.
|
|
#
?
Aug 16, 2016 03:17
|
|
|
SHUPS 4 DETH posted:
Welcome to the Era of Yelp. I've been chewed out over reviews that I'm pretty sure were from people at our other location.
|
|
#
?
Aug 16, 2016 03:19
|
|
|
Back to the let your server know, and for those of us who will dismiss wayward "Im allergic" notifications from guests who dont seem super worried: I have a really good friend who 100% suffers from Celiacs disease. He hasn't eaten pasta, bread, or any of that for years because it RUINS him. Like, him and his dad cant touch that poo poo. It was with great lament that he cant, because he was a pizza hound when he was younger, he loved pasta and all that. Then one day, he was basically incapacitated after having two slices and ran to the hospital where he got the news only a late life dairy lover will know. We went to a restaurant that one of my buddies is the GM for, and let the server know "yo, no bread for this guy, nothing with flour or anything, it will ruin his life". Server says that's cool, but it wasn't. It wasn't cool guys. We ask and confirm with the server what the bisque is thickened with. I know that my place uses rice, I know other places that use a corn starch, so its a long shot but it was worth the effort, and like, no big deal waiter, the salads look dope. Well gently caress us right? Def flour thickened as deigned by my buddys violent reaction. It starts slow, but man, hes basically crying on the car ride home. My Gm buddy picked up the tab, and offered him a free meal next time he was in, but man, gently caress that waiter. Dude apparently never even asked chef, who is also an acquaintance of mine. My friend had the shittiest (pun intended) day the next day. I also watched a man choke at the table after the waiter told the line and chef "hey this dudes really allergic to tree nuts, so none of that!". Line left in a pecan and wowee, did that change the tone of the evening. I guess what I am saying is, suck it up, deal with the weird requests, and keep the stuff out of the dish no matter what. Is that lady allergic to onion? probably not man, just don't use it. It isn't worth the gamble.
|
|
#
?
Aug 16, 2016 07:44
|
|
|
SHUPS 4 DETH posted:
That's just the food quality poo poo. He's not even getting into the folk who order drinks for their dolls or the rednecks addressing the black server as "boy". The line dancer who ordered ketchup for his salmon seemed content though. Its the little victories that keep ya going in this game. Chef De Cuisinart posted:And now our F&B Director wants to have a meeting about how to fix it, and refuses to accept that the people filling out survers are just whiny manchildren who just wants to eat well done burgers and chicken tenders all day, and wouldn't actually know good food if it hosed them in the rear end. You have to approach this from the direction of "the customer is always right" This person says our portions are too big, so maybe put out a separate menu of half portions, okay? We should be able to do this, okay? the voice is in your head now, you're welcome
|
|
#
?
Aug 16, 2016 08:46
|
|
|
Peanut allergies are tough to avoid because flour is produced in a facility that produces peanuts and aerosolized flour gets into everything to an extent. It's good to not only prepare it as carefully as possible, but to also be realistic and warn them about things you can't control.
|
|
#
?
Aug 16, 2016 08:55
|
|
|
Secret Spoon posted:...two hosed up stories... Jesus, those are some hosed up stories, and some hosed up people. I will bitch about bullshit allergies as hard as anyone else, but if someone comes in and tells a server that they're "allergic to red peppers but do we have any green peppers because those are fine?" or that they're allergic to olive oil, you better believe I'm pulling out a clean cutting board and making sure to control everything that touches anything that goes on their plate. It might be bullshit 99% of the time, but anyone who doesn't take every notice of an allergy 100% serious needs to not be in the business of preparing food for other people to eat.
|
|
#
?
Aug 16, 2016 08:56
|
|
|
Willie Tomg posted:
There's a special place in hell for people like you.
|
|
#
?
Aug 16, 2016 12:42
|
|
|
Skwirl posted:My kitchen was refusing to cook half the menu because they only had two cooks instead of 3. You can't 86 the entire cold line because you're down a man. We have one girl who will 86 poo poo if she's in a bad mood, and the owners allow it for some reason because they give this girl the majority of hours. I'm leaving this kitchen at the end of the month, because this girl can't work pantry but she's getting twice my hours- while I work grill and sauté and can't get a crumb of respect.
|
|
#
?
Aug 16, 2016 13:23
|
|
|
virinvictus posted:We have one girl who will 86 poo poo if she's in a bad mood, and the owners allow it for some reason because they give this girl the majority of hours. but do you get down?
|
|
#
?
Aug 16, 2016 16:29
|
|
|
Canuck-Errant posted:but do you get down? The chances are basically 0% that he does, in fact, get down.
|
|
#
?
Aug 16, 2016 18:07
|
|
|
Canuck-Errant posted:but do you get down? I date outside of the industry. Getting down in this biz is not my cuppa.
|
|
#
?
Aug 16, 2016 18:24
|
|
|
SHUPS 4 DETH posted:It just had to be the weekend that the owner - who has 20 years' experience and counting - came back from a conference ecstatic about looking into locally sourced products. Just now. The guy whose beer store's slogan includes the words "Shop Local". Oh and he just laid off all part timers and cut hours for full timers at said store. Seems like the right time to start investing in local produce for the slop shop, right? Woo nice, I did a week in Seattle at the end of July. Where are you gonna hit up?
|
|
#
?
Aug 16, 2016 18:51
|
|
|
Chef De Cuisinart posted:There's a special place in hell for people like you. As a teenly schween I liked the jhonen vasquez conception of hell where it's exactly like the world as it exists, but bagels cost three dollars apiece. Speaking of which, now that we aren't giving two loaves of ciabatta to each guest thereby enticing them to maybe spend money on an entree, maybe, I'd like to look into maybe giving the guests bagel chips. Because that isn't weird and hosed up at all, in fact lots of people are doing it!
|
|
#
?
Aug 16, 2016 21:15
|
|
|
Willie Tomg posted:As a teenly schween I liked the jhonen vasquez conception of hell where it's exactly like the world as it exists, but bagels cost three dollars apiece. Give them peanuts and let them throw the shells on the floor, it creates a casual, laid-back vibe
|
|
#
?
Aug 16, 2016 22:59
|
|
|
Chef De Cuisinart posted:Actual response: So...you seasoned your food and they complained. Cool. I loving hate people. In other news, our corporate overlords are all freaked out about food illness so we have to put the kibosh on: - house charcuterie - house pickles - smoking meats - house jams and jellies (actually canning of all kind) - sous vide (I finally got them convinced, only to be shot down days later). I kind of want to die. In other other news, I was invited (along with our EC and catering director) to an appreciation dinner hosted by our #1 VIP client. It's being catered by a different company b/c the VIP's assistant isn't happy with our catering. My EC didn't alert me to any of the issues until I had already RSVP'd "yes". Of course, he decided he won't go, so now I have to be the face of 100 BoH on my own. Somehow I have to keep myself from drinking during what is sure to be the most awkward professional event of my life.
|
|
#
?
Aug 16, 2016 23:37
|
|
|
Save me jeebus posted:So...you seasoned your food and they complained. Cool. obligatory post/username combo reply
|
|
#
?
Aug 16, 2016 23:39
|
|
|
people who dont freak the gently caress out over nut allergies just want to watch guests die imho
|
|
#
?
Aug 16, 2016 23:55
|
|
|
Save me jeebus posted:So...you seasoned your food and they complained. Cool. You should be able to do those house things with proper HACCPs in place, cororate overlords or not. Also, gently caress going to catering event and NOT drinking. Last one I went to I got absolutely smashed, and had a few KM and sous offers the following week.
|
|
#
?
Aug 17, 2016 04:39
|
|
|
Turkeybone posted:Woo nice, I did a week in Seattle at the end of July. Where are you gonna hit up? I'm going to figure all that out the week before because if I don't leave most of the time unplanned I'll never enjoy myself. Just going to go exploring more or less, and be high as fuuuuuck doing it. I am making a day out of getting my medical card in OR though because I can't think of a better souvenir.
|
|
#
?
Aug 17, 2016 05:12
|
|
|
Save me jeebus posted:- sous vide (I finally got them convinced, only to be shot down days later). i kind of get the concern with the other stuff, but this is just baffling unless they think you're too incompetent to properly temp things, in which case all of your food is suspect anyway
|
|
#
?
Aug 17, 2016 05:55
|
|
|
Quick poll on everyone's opinions about radishes in tacos.
|
|
#
?
Aug 17, 2016 07:22
|
|
|
what else is in there?
|
|
#
?
Aug 17, 2016 07:26
|
|
|
|
| # ? May 23, 2024 23:30 |
|
|
i've had some really good pork belly tacos that had like, finely julienned radish as a garnish.
|
|
#
?
Aug 17, 2016 07:27
|
|