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A Man and his dog posted:
Well used a massive Hobart at J Alexanders back in thevery day to make the potatoes. Best way to make a ton of them quickly.
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Nov 20, 2016 06:29
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The coolest part of that video was seeing a new gen Hobart. Always, cool seeing a Hobart being opened up and all the moving gears that go into it. But for potato prep I'm use to just boiling them and then mashing and whipping in a giant bowl.
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Nov 20, 2016 06:34
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this was my first cooking job at a college cafeteria, I think we used 2? 50llb cases for one batch. And no, I wasn't fired.
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Nov 20, 2016 08:19
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We regularaly do 1-200lbs of mash at a time. I'd laugh my loving rear end off if the new guy didn't use the mixer.
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Nov 21, 2016 00:44
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Look! A Horse! posted:X-post from most damage done A/T thread: Why the hell were you using a hotel pan and not a 5gal bucket? On second thought, what did you do to that poor Hobart that it had a guard a whole pan could fit through? I know the one we used at the bakery didn't have one, but it was from the 1960's and was a goddamn trooper, and we still treated it with the utmost respect.
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Nov 21, 2016 09:00
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Liquid Communism posted:Why the hell were you using a hotel pan and not a 5gal bucket? I'm an idiot, thats why! And this mixer was probably 50 years old, no guard at all.
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Nov 21, 2016 12:22
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Look! A Horse! posted:I'm an idiot, thats why! You have now learned all that culinary has to teach you. Go forth from this place, and may YHVH light your path my child.
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Nov 22, 2016 02:48
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Finally got fed up with the franchisee I work for, got a release from my current one and transferred to a different one. With a significant raise, paid time off, and they're paying half of my COBRA until their insurance kicks in. Also I got another good offer from a third franchisee. /brag This economic recovery is dope. Met my new boss today and they seem a bit green but organized and intelligent. I think this is gonna work out a lot better.
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Nov 22, 2016 03:01
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Where did everyone go?
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Nov 24, 2016 22:06
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Silver Nitrate posted:Finally got fed up with the franchisee I work for, got a release from my current one and transferred to a different one. Don't count on it lasting.
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Nov 24, 2016 22:10
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Errant Gin Monks posted:Where did everyone go? Who knows. I was on vacation.
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Nov 24, 2016 22:59
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Errant Gin Monks posted:Where did everyone go? Getting ready for Christmas party season.
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Nov 25, 2016 00:10
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Here we go If I die, I die fried
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Nov 25, 2016 00:59
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That gig you all helped me with, where I was asking about links/reading recommendations for southern food? Well, I've now moseyed my way into the head chef of that place and our other (meat-and-three bbq) property. And it's in north america, so I'm short staffed. So posting on the internet is hard. I'm still here, friends. I got out early tonight because the guy I started training on Tuesday seems to be competent, so hopefully he can keep the kitchen above water tonight while the guy who was hired at the same time as me (and as an "equal" to me) does his best to sink it. ... I have six interviews lined up next week and the day before one of them starts I get to fire that retarded gently caress.
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Nov 25, 2016 01:32
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Skwirl posted:Don't count on it lasting. Depressed people order a lot of pizza, I'll be alright.
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Nov 25, 2016 04:04
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goodness posted:Here we go He died the way he lived. Delicious.
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Nov 25, 2016 13:43
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Skwirl posted:Don't count on it lasting. How's being out of the business?
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Nov 25, 2016 22:02
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Errant Gin Monks posted:Where did everyone go? Glorious Mexico. I'm still only in Texas but it's not too late to turn the car around.
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Nov 25, 2016 22:14
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nuru posted:How's being out of the business? It's nice, though I realized I was massively under reporting my tips so it's no where near the income boost I thought it'd be, and I paying bar tabs in cash so I didn't get a reminder of how much I spent at the bar every time I checked my bank balance.
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Nov 25, 2016 22:43
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Luke telling people super complicated fake passwords for the wifi at his diner is my favorite part of the new Gilmore Girls episodes.
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Nov 27, 2016 06:00
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Someday I'm going to be president of a big company and not give a poo poo that I'm keeping a bunch of staff there for like two hours while I just hang out and chat after everyone else has left.
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Nov 27, 2016 09:36
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wait no I wont, that would be awful
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Nov 27, 2016 09:36
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The person who did the schedule forgot to check with the requests for time off that people put in and scheduled someone who is out of town to open today. Because he's an idiot and didn't finish the schedule until late Sunday night, today the day driver showed up to an empty store. Fortunately the day delivery driver is capable of running shifts (prefers to drive though) so he could open the store and make food. No deliveries obviously. Had to cancel ~11 orders. It took almost three hours before anyone showed up and they could resume business as normal. Sunday night we did twice as much as our predicted sales while short two of the six person crew. Seven days until my transfer. I cannot wait.
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Nov 29, 2016 08:44
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Silver Nitrate posted:The person who did the schedule forgot to check with the requests for time off that people put in and scheduled someone who is out of town to open today. Because he's an idiot and didn't finish the schedule until late Sunday night, today the day driver showed up to an empty store. Despite getting the schedule out late, it is also on the person who put in the request for time off to ensure it's been approved before taking off. I've been in too many situations like that to go without covering my own rear end until it's in been approved in writing.
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Nov 29, 2016 16:14
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The Midniter posted:Despite getting the schedule out late, it is also on the person who put in the request for time off to ensure it's been approved before taking off. I've been in too many situations like that to go without covering my own rear end until it's in been approved in writing. I read that as the request was already approved or the person wouldn't be there whether the request was approved or not. Can you clarify Silver Nitrate?
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Nov 29, 2016 16:22
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Errant Gin Monks posted:Where did everyone go? Got a job doing UK hours full time at a call center for twice what the burger place paid.
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Nov 29, 2016 20:58
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RandomPauI posted:I read that as the request was already approved or the person wouldn't be there whether the request was approved or not. Can you clarify Silver Nitrate? Yeah he requested this time off like five months ago. I was expecting to work his shifts this week. Even talked to my boss about it. XD Of course our request for time off thing is literally people scribbling their names on a calendar with no proper approval system or even documenting when they asked for it off. I gave him a large weekly planner and showed him how to get people to request properly: day you need off and day you asked for it with a spot for manager initials. But he's like nah this calendar thing is fine. Whatever. Not my problem anymore 
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Nov 29, 2016 21:18
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what do you guys use if you want to clean the gently caress out of a stove / oven? I'm thinking about buying a used stainless hob soon, and want to know how much crud I can realistically expect to remove.
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Dec 2, 2016 20:38
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Carbon-off.
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Dec 2, 2016 20:40
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Easy off, elbow high gloves, and a bunch of Brillo pads. (The kind without soap in then)
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Dec 3, 2016 04:41
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Degreaser, wire brush; barkeeper's friend brillo pad. You can get anything to bare metal. To be clear, you are cleaning it with a strong base then rinsing it and all that, then cleaning it with a mild acid made from water and the friend. I mean how bad is it? If you dragged it out of a lake or something you could escalate to naval jelly and extreme safety.
Babylon Astronaut fucked around with this message at 09:49 on Dec 3, 2016 |
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Dec 3, 2016 09:46
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mindphlux posted:what do you guys use if you want to clean the gently caress out of a stove / oven? I'm thinking about buying a used stainless hob soon, and want to know how much crud I can realistically expect to remove. I believe the rabbis use a blow torch to kosher-a-fy kitchens.
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Dec 3, 2016 23:20
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Most here have some background in food safety so I'm asking this bizarre question here: Should I be worried about a botulism risk from an anaerobic environment if I'm boiling chlorinated water, then transferring to warm, sealed canning jars for immediate cooling in a fridge, then decanting into molds for freezing? (It's all an experiment to cheaply degas water and hopefully produce clearer ice and I sure hope the jars won't explode from the pressure/temp difference in the fridge) Der Luftwaffle fucked around with this message at 09:16 on Dec 7, 2016 |
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Dec 7, 2016 09:14
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Der Luftwaffle posted:Most here have some background in food safety so I'm asking this bizarre question here: Just pull the ice trays out right when the tops of the cubes start to solidify and use a toothpick to break the top and stir them up and get the gas out, then put them back in the freezer.
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Dec 7, 2016 09:32
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Der Luftwaffle posted:Should I be worried about a botulism risk from [water] Botulism bacteria aren't toxic, their poop is. Traces of botulism bacteria/spores are pretty much everywhere (more so in certain foods like honey). But as a healthy adult, they're not going to be able to proliferate in your gut. What you really want to avoid is eating a bubbly jar of bad home canned vegetables that has had an active botulism colony growing in it for the last six months. That will be full of the botulism toxin. Since tap water doesn't have the nutrients to support an active botulism colony, you're not going to get botulism from it, even if it contains a few botulism spores. (Contrast this with something like the nastier strains of salmonella, where the trouble comes from the bacteria infecting you, not from eating their metabolic byproducts. Then you have to worry much more about cross contamination, etc.)
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Dec 7, 2016 15:56
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So I have a problem, maybe someone here can give me some advice. I'm a cook at a small restaurant (maybe 5-6 people on the team) and there's a dishwasher there who hates my guts. He's constantly saying stuff under his breath, usually just loud enough for me to hear, but he's never been confrontational about it until today when he called me a "loving rear end in a top hat" fairly loudly. I'm not entirely sure what I did wrong, I might have put something in the wrong side of the sink, but I'm not sure since there's no system in place. I confronted him about it, and asked what I did wrong. He said it's not his place to say, and that he's just the dishwasher and overall got very defensive. I apologized for doing something to upset him, and I tried to tell him that I clearly did something wrong and that I don't want to do the wrong thing any more. He seemed worried about losing his job and said he's not trying to steal my job which I was very confused by. I tried to explain that I wouldn't even say anything to anyone, and that he can tell me what I did wrong so I can fix the behavior. Nothing got through though. He didn't want to say anything, and so in my defeat I just finished the day. I thought about bringing it up to the head chef, but I think a better approach would be to tell the dishwasher that if he doesn't want to tell me what I did wrong that's fine, but I'm going to try and fix the behavior regardless by being more careful in general. I also want to tell him that he doesn't have to like me, but that I just don't want to cause him any additional stress during his work day. Is this a good approach, or should I try something different?
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Dec 8, 2016 06:35
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Verisimilidude posted:So I have a problem, maybe someone here can give me some advice. I only ever worked front of house, so take all of this with a grain of salt, but I think the general rule is dishwasher is the lowest totem on the pole, just get him fired, he'll get a new dishwashing job and hopefully won't be an rear end to the next cook.
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Dec 8, 2016 06:50
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While I wouldn't go that far, I would let him know that he will not speak to me that way and if there is a problem, he can bring it to me like an adult. Side note: dishwashers aren't lower on the BoH totem pole. If you get a good dishwasher, you treat them as nice as possible, because they are a rare breed. I'm switching jobs, but at my old job, our dishwashers were fantastic and what I will probably miss the most. Maybe that's the problem; he thinks he's subservient to you, even though you guys just have different jobs.
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Dec 8, 2016 06:59
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Babylon Astronaut posted:While I wouldn't go that far, I would let him know that he will not speak to me that way and if there is a problem, he can bring it to me like an adult. This, pretty much. Good dishwashers are a god send when you are busy. Some are just salty because they think that they are being looked down on for being a dishwasher.. Or are just salty because waiters keep throwing knives into the wash sink while they are scrubbing things/have their hands in it. That last one happened to me until the head chef straight up told me to spray them with the vert hose if they keep doing it, since they weren't responding to being asked politely to not throw sharp objects at my hands.
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Dec 8, 2016 08:43
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Verisimilidude posted:So I have a problem, maybe someone here can give me some advice. tell him to stick it up his rear end and then buy him a beer
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Dec 8, 2016 08:58
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