|
anothergod posted:2) I'm going to bang them later A Man and his dog parachute account sighted. Munching on questionable leftovers is fine as long as they get down!
|
#
?
Nov 14, 2016 21:16
|
|
|
|
| # ? May 27, 2024 11:17 |
|
|
Hobo Camp posted:I hate servers. You prob hosed up, hth
|
|
#
?
Nov 14, 2016 21:29
|
|
|
franco posted:A Man and his dog parachute account sighted. Haha, what is a parachute account? Doesn't everyone in the service industry get down? Is there a place where they don't?
|
|
#
?
Nov 14, 2016 21:37
|
|
|
anothergod posted:Haha, what is a parachute account? "parachute account" - SA-specific term for a sockpuppet (they parachute into threads etc). https://en.wikipedia.org/wiki/Sockpuppet_(Internet)
|
|
#
?
Nov 14, 2016 22:18
|
|
|
I mean, I recall this wayyy back from my mcdonalds days as a teen.. once it crosses the counter (from customer to employee) again, always to the trash. If it was like, COMPLETELY UNTOUCHED or from a large party or something, maybe Id nibble for myself, but no never for family meal. Think of it this way -- it's already been paid for, so there's very little incentive to "save" that value as family meal, god forbid someone got sick from staff meal.
|
|
#
?
Nov 14, 2016 22:52
|
|
|
I will off the pans, and plates that never leave back of house. That's it. Customers are gross.
|
|
#
?
Nov 14, 2016 23:34
|
|
|
Turkeybone posted:I mean, I recall this wayyy back from my mcdonalds days as a teen.. once it crosses the counter (from customer to employee) again, always to the trash. If it was like, COMPLETELY UNTOUCHED or from a large party or something, maybe Id nibble for myself, but no never for family meal. Yeah quite literally this. I was shocked as gently caress when I first saw people doing this, but then I realized it was NBD because it's literally the person doing the eating who decides if they'll risk it or not. Who the gently caress else's judgment even matters at that point? If I was BoH I'd probably never do it because you never know, but when you're a server or bartender you have this thing called being judgmental as gently caress and that's probably one of the only times where that's probably OK.
|
|
#
?
Nov 14, 2016 23:41
|
|
|
anothergod posted:Yeah quite literally this. I saw a fellow server pull birthday cake out of the trash and eat it. I've never let her live it down, she's our very own George Castanza
|
|
#
?
Nov 15, 2016 00:39
|
|
|
Sometimes when we do tastings for weddings or new menus we'll have large silver dishes and we'll serve them Butler style or Family Style depending. That stuff is absolutely on the table for scraps.
|
|
#
?
Nov 15, 2016 00:49
|
|
|
lol if you don't assume every customer is a walking bacteria bomb and double lol that this is even a conversation
|
|
#
?
Nov 15, 2016 20:26
|
|
|
I've seen foh more apt to do that sort of thing than boh. One server would empty wineglasses into a coffee cup  We also found the dishwashers pulling that trick on occasion.
|
|
#
?
Nov 16, 2016 00:02
|
|
|
SHUPS 4 DETH posted:lol if you don't assume every customer is a walking bacteria bomb and double lol that this is even a conversation Lol if you don't assume every person making min wage in a kitchen is a bacteria bomb, double lol if you have worked in a restaurant
|
|
#
?
Nov 16, 2016 00:31
|
|
|
goodness posted:Lol if you don't assume every person making min wage in a kitchen is a bacteria bomb, double lol if you have worked in a restaurant Everyone in restaurants have very good personal floras. Or else they all act like it. Haha
|
|
#
?
Nov 16, 2016 01:02
|
|
|
Shabadu posted:Sometimes when we do tastings for weddings or new menus we'll have large silver dishes and we'll serve them Butler style or Family Style depending. That stuff is absolutely on the table for scraps. Box lunches too, right?
|
|
#
?
Nov 16, 2016 01:48
|
|
|
Just got promoted to shift supervisor. Tell me, thread, how me, a woman in the business for less than two years will effectively command a shift of 15 men who have been at it for 5-30 years? I mean, I assume I just put out my balls.
|
|
#
?
Nov 16, 2016 04:26
|
|
|
remote control carnivore posted:Just got promoted to shift supervisor. grab them by their pussies
|
|
#
?
Nov 16, 2016 05:15
|
|
|
Don't get hung up on how many years you or anyone else has. If someone has been in the same position for decades, there's a reason and it probably isn't the fat paycheck. Two years then shift manager is not an unusual career progression at all, just take no poo poo and be honest with people. My biggest problems with management have been centered around management not communicating and big timing people. The line cooks can understand poo poo like food cost, and if you explain what the hell you are telling them to do, they are more likely to not only do it, but be empowered to do it better and apply the experience they have that you may not.
|
|
#
?
Nov 16, 2016 05:25
|
|
|
Also realize that different people need to be managed differently. Some people need lots of positive feedback, some actually like critical feedback (I'm one), and some prefer to be left alone whenever possible (sometimes reasonable, sometimes not). Successful management is in large part about reading people.
|
|
#
?
Nov 16, 2016 18:15
|
|
|
I forgot if this was already posted or not but it was in the anti-food porn thread and it's relevant to this one.
|
|
#
?
Nov 17, 2016 09:54
|
|
|
RandomPauI posted:I forgot if this was already posted or not but it was in the anti-food porn thread and it's relevant to this one. I've always wanted a dining experience similar to my cat's.
|
|
#
?
Nov 17, 2016 14:46
|
|
|
RandomPauI posted:I forgot if this was already posted or not but it was in the anti-food porn thread and it's relevant to this one. "The Slippery Shrimp Chute"
|
|
#
?
Nov 17, 2016 14:50
|
|
|
Verisimilidude posted:I've always wanted a dining experience similar to my cat's. Someone else paying for, preparing and cleaning up all of my meals? Sounds like the good life to me.
|
|
#
?
Nov 17, 2016 14:54
|
|
|
RandomPauI posted:I forgot if this was already posted or not but it was in the anti-food porn thread and it's relevant to this one. But I want the shrimp at the top that's been at room temperature for hours.
|
|
#
?
Nov 17, 2016 17:03
|
|
|
I choose to believe that's an ice sculpture, and it's a shrimp luge.
|
|
#
?
Nov 17, 2016 17:29
|
|
|
Safety Dance posted:I choose to believe that's an ice sculpture, and it's a shrimp luge. I think that's exactly what it is.
|
|
#
?
Nov 17, 2016 17:53
|
|
|
At first I thought it was Chex Mix. I don't know which would be worse. ... Or better?
|
|
#
?
Nov 17, 2016 22:26
|
|
|
Babylon Astronaut posted:Don't get hung up on how many years you or anyone else has. If someone has been in the same position for decades, there's a reason and it probably isn't the fat paycheck. Two years then shift manager is not an unusual career progression at all, just take no poo poo and be honest with people. My biggest problems with management have been centered around management not communicating and big timing people. The line cooks can understand poo poo like food cost, and if you explain what the hell you are telling them to do, they are more likely to not only do it, but be empowered to do it better and apply the experience they have that you may not. Thoht posted:Also realize that different people need to be managed differently. Some people need lots of positive feedback, some actually like critical feedback (I'm one), and some prefer to be left alone whenever possible (sometimes reasonable, sometimes not). Successful management is in large part about reading people. Thanks homies!  I've had a small taste of supervising while I was lead cook; my supervisor who just got promoted to sous was already cross-training for that position, so I was essentially running the show here and there. I'm a little encouraged that I'm going to a different shift, full of all new hires. This is good because they don't know I was the clueless salad bar lady 18 months ago. Now they just know me as one of the the strongest cooks in the kitchen* who knows all the equipment and works closely with the management team. *according to my exec, not just being a blowhard!
|
|
#
?
Nov 17, 2016 22:29
|
|
|
RandomPauI posted:I forgot if this was already posted or not but it was in the anti-food porn thread and it's relevant to this one. Are those tail-on? edit: why Discendo Vox fucked around with this message at 22:53 on Nov 17, 2016 |
|
#
?
Nov 17, 2016 22:48
|
|
|
It looks like some are tail on and others are tail off.
|
|
#
?
Nov 17, 2016 22:50
|
|
|
RandomPauI posted:I forgot if this was already posted or not but it was in the anti-food porn thread and it's relevant to this one. This is a cruise ship. There's no way this isn't a cruise ship.
|
|
#
?
Nov 18, 2016 06:11
|
|
|
MrSlam posted:But I want the shrimp at the top that's been at room temperature for hours. It looks like the top is solid, so they probably filled that then flipped it onto the platter. God I don't want to be the one nearby when it melts unevenly and dives for the floor.
|
|
#
?
Nov 18, 2016 07:07
|
|
|
Hobo Camp posted:This is a cruise ship. A former sous chef of ours had a side gig (now his main gig) carving ice sculptures and fruit/veg sculpture, and I know he did at least one of these shrimp luges for us.
|
|
#
?
Nov 18, 2016 23:40
|
|
|
Do they make ice statues like those ones where you can pour liquid through it to make it look like a dude peeing, but with shrimp? Asking for a friend, of course
|
|
#
?
Nov 18, 2016 23:48
|
|
|
Business Gorillas posted:Do they make ice statues like those ones where you can pour liquid through it to make it look like a dude peeing, but with shrimp? Why not mix it up and get a fountain statue boy peeing hot shrimp bisque? Expelling cold peel and eat shrimp would probably need to be done like an impish little boy taking a shrimp poo poo. The mental image alone is priceless. http://i.imgur.com/hrPGVMI.jpg Suspect Bucket fucked around with this message at 23:59 on Nov 18, 2016 |
|
#
?
Nov 18, 2016 23:52
|
|
|
Business Gorillas posted:Do they make ice statues like those ones where you can pour liquid through it to make it look like a dude peeing, but with shrimp? Couple years back I worked the Halloween party for Del Posto, and they made an ice sculpture of a two headed baby into a luge where the booze came out of the lil baby dong. That was weird.
|
|
#
?
Nov 19, 2016 00:35
|
|
|
Alright! Nothing like moving to another city and renting a giant loft and not having anything but an air mattress, a TV and an xbox one. My place looks ridiculous right now.
|
|
#
?
Nov 20, 2016 04:55
|
|
|
X-post from most damage done A/T thread: One day I was making mashed potatoes with a GIANT Hobart Mixer (looked exactly like this: https://www.youtube.com/watch?v=hw6MyBY29u8). I was stupidly using a metal hotel pan to add the steamed potatoes and somehow threw the hotel pan right in the mixer. Totally destroyed the mixing blade ($1000), the Hobart had to be repaired ($1000) and of course the mashed potatoes had to be thrown out. I had already added about 6qts of heavy cream and 5lbs. of butter... What are your biggest kitchen gently caress ups?
|
|
#
?
Nov 20, 2016 05:20
|
|
|
 Also Jesus Christ that's a poo poo ton of mash potatoes to be using a Hobart.
|
|
#
?
Nov 20, 2016 05:32
|
|
|
Look! A Horse! posted:X-post from most damage done A/T thread: did you get fired on the spot, or the next day?
|
|
#
?
Nov 20, 2016 05:37
|
|
|
|
| # ? May 27, 2024 11:17 |
|
|
A Man and his dog posted:
I do 1 1/2 cases at a time at my place. I didn't use the Hobart once. Never again.
|
|
#
?
Nov 20, 2016 05:48
|
|