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temped at 160 sent back for being "too raw" eat poo poo regulars front of house expo: "EVERYTHING ALL AT ONCE NOW" dies in the window "we want you full time!" *does not offer insurance* "why aren't you sure yet?!" day crew: six people "hey nite crew? step up on prep" there are four of us kitchen manager pokes at phone while line gets snowed s'good to be the king /haiku
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Feb 27, 2017 20:54
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Speaking of grease, one of my favorite mindless tasks to do in the kitchen was scraping down the fryer. Like you know on the sides or the back, where you'd never get to with normal cleaning? And it would be all rubberized and one good scrape you'd make thai ice cream rolls of grease and crunchy bits, and unf, so satisfying. I also watch pimple popper vids.
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Feb 27, 2017 21:40
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Our hood system is hosed!  Its alright I didn't want to actually make money today. Its whiskey day instead.
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Feb 27, 2017 22:44
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Turkeybone posted:Speaking of grease, one of my favorite mindless tasks to do in the kitchen was scraping down the fryer. Like you know on the sides or the back, where you'd never get to with normal cleaning? And it would be all rubberized and one good scrape you'd make thai ice cream rolls of grease and crunchy bits, and unf, so satisfying. This but the little lip under tables or counter tops. It's one of the first things I do whenever I start at a new place and everyone thinks your some kind of cleaning God after that.
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Feb 28, 2017 00:17
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Thumposaurus posted:This but the little lip under tables or counter tops. Man, that's a terrible place to get pimples.
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Feb 28, 2017 02:16
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Thumposaurus posted:You can't really use kerosene on things that will be having food cooked/served/prepared on. I meant for getting it off my hands, but like how can anything that can blister and put a rash on your skin in anyway "food safe"?
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Feb 28, 2017 03:49
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bongwizzard posted:I meant for getting it off my hands, but like how can anything that can blister and put a rash on your skin in anyway "food safe"? it boils down to health/safety regulations and poo poo about where you store it, how you dilute it, etc if you just put a tub of it on the line that's gonna make people go what the gently caress but stored and used properly it's no big deal. it's certainly less scary than a deep fryer imo.
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Feb 28, 2017 05:31
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Trebuchet King posted:it boils down to health/safety regulations and poo poo about where you store it, how you dilute it, etc Yup, all our chemicals are stored in two locations. One by the mop sink (and no where near food), and the other on a specific rack. The former is where the open stuff is, and the closest it gets to food is the stuff on dirty dishes.
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Feb 28, 2017 06:40
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Anyone else have experience with one of these in their kitchen? Just started as an engineer in a hotel with one, and it seems like magic thinking bullshit. The other engineers were cleaning the gigantic grease trap today and everything was jammed up tight in there.
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Mar 2, 2017 06:44
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We have a few in the hotel I work in. I have no first hand experience using them, but I've never seen them broken down or being worked on.
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Mar 2, 2017 07:53
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I am...curious about how much weight is being carried by the "recycled plastic Bio Chips" they mention require replacement. Or the proprietary "Microorganisms" that can "run low" through use. ...Upon reading more about the process, I think part of why they're being so cagey is that the microorganism may be a strain of something that's well-known for having other strains that are dangerous for humans, like strep, staph, or e.coli. This is a question for one of the science threads. Discendo Vox fucked around with this message at 17:46 on Mar 2, 2017 |
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Mar 2, 2017 17:42
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Discendo Vox posted:I am...curious about how much weight is being carried by the "recycled plastic Bio Chips" they mention require replacement. Or the proprietary "Microorganisms" that can "run low" through use. I'm curious how they trust your average 16 year old slop kid to not fill this thing with dead leaves, cardboard, spent grease, cigarette butts, and antimicrobial soap
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Mar 2, 2017 17:51
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In our case it's 70 year old Hispanic ladies, and they have huge signs hanging around saying only put this, not this into it.
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Mar 2, 2017 18:06
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Question from the biology thread: Does the ORCA smell like worse than anything you've ever imagined?
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Mar 2, 2017 18:10
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SHUPS 4 DETH posted:front of house expo: This.
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Mar 2, 2017 18:18
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Suspect Bucket posted:I'm curious how they trust your average cook to not fill this thing with dead leaves, cardboard, spent grease, cigarette butts, and antimicrobial soap Fixed
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Mar 2, 2017 18:19
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Hi industry goons. I'm a lurker and post in this thread every once in awhile. A little about me: from Georgia, went to culinary school, moved to Vail Colorado for my internship, and stayed for a couple years, then moved to Portland Oregon, didn't fancy that one much, and Now Im a Head chef for 2(at the moment) restaurants for a small to medium hospitality company. I've finally gotten myself to the point where I can finally enjoy some tiny fruits of my labor like a terrible but not absolutely terrible schedule for a Chef, where I can see my wife at least one day a week, an ok(still super broke its NYC) salary, a good track with the company I am with for the next few years,etc. I've felt a little lost lately, wondering what's next. Im a little older now, and this job doesn't get any easier, and i have been working like a dog for the past 10 years with few memories besides stupid kitchen poo poo that no one cares about. I still love what I do, but I think I'm finally started to get "over" Nyc and start thinking about what(or where) is next. I moved here just because it was hard going to be really hard. One lazy Sunday ago my wife had the Kardashians on in the living room, and they went to Vail for a vacation. I cant stand that show but i couldn't help but watch a little. I think it got some cogs moving. I then started to have a crisis figuring out whats next. San Francisco came to mind but thats like starting all over, and i moved from Portland because I found the people to be a little much for me. I somehow fit in here better in NY. Then I remembered my first real Chef mentor at the hotel i worked at in vail is still there and one of the most known chefs in town right now and hes killing it. He came to Vail in his early 20's, cooked for a few years, sowed his wild cooking oats elsewhere, and at like 10 years later moved back to Vail, got a sweet hotel gig, and has been killing it since he got back. Resort town life was fun and allowed for actual time off to do stuff. Its kind of a quality of life thing. I was just a cook then, but me and my chefs worked our dicks off during the season, and for sure took our sweet time off in the off season. Living in NY I have zero down downtime and I am lucky if i can get two days in a row, and working out a vacation is a loving nightmare. Also hotel jobs are clutch. Benes, better salary, stability,better hours, etc. So my wife and I have seemed to make up our minds set to either Aspen or Vail. I think this is still a ways off for sure, but it's a direction to put my head in. As i said earlier, i see a good future for me(more money better title, more restaurants) at my current company, so I am definitely going to ride that for a little while more and try and start building connections. I think the hardest part is getting back into the hotel game. It seems like a little bit more of an exclusive club after you've been out of it. I just wanted to share with you goons. Have any of you guys worked in aspen? How is the off season? Also if any one has any advice for getting getting back into to hotels/resorts it would be much appreciated. And if any of you guys have any questions for me on being a head chef in nyc, moving across the country, culinary journeys whatever, feel free to ask I would love to answer. cods fucked around with this message at 21:47 on Mar 2, 2017 |
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Mar 2, 2017 21:44
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Discendo Vox posted:Question from the biology thread: Does the ORCA smell like worse than anything you've ever imagined? Actually, a properly functioning composter shouldn't smell much at all. That's how you know it's working properly. Dunno about the ORCA.
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Mar 3, 2017 01:41
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cods posted:snip Naw hotels are always hiring, you can find some great positions all over the globe. It helps if you are willing to relocate to where they want. Also don't be afraid to get picked up by a company in those areas if you want to live there. Best example I can think of is we had a chef who was all about that fine dining and tiny plates poo poo, but he got fed up with the pay and went to lupe tortilla and 5 years later he's making 6 figures. There are some drat good places out there that isn't in that narrow view.
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Mar 4, 2017 07:47
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Get a sous or exec position at a place that does mostly banquet business, enjoy your upper middle class salary, and 50 hour work weeks. Also 401k, paid vacation, and cheap rates at your hotel properties. Seriously people, work in hotels. Even when it sucks, it's better than privately owned restaurants.
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Mar 4, 2017 23:16
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just got a job at the biggest hotel in town. it owns. so many good chefs, amazing hours, actually follows labor laws, proper overtime pay, etc etc
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Mar 5, 2017 03:18
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Chef De Cuisinart posted:Get a sous or exec position at a place that does mostly banquet business, enjoy your upper middle class salary, and 50 hour work weeks. Also 401k, paid vacation, and cheap rates at your hotel properties. Hospitals are good too in my experience so far.
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Mar 5, 2017 06:32
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Manuel Calavera posted:Hospitals are good too in my experience so far. Colleges also don't suck, if you can live with being on the academic schedule. I work 37.5 hrs/week, get spring break, Christmas, Thanksgiving, and will work here and there in the summer. Taking July off to go climbing all over. A lot of the cooks go on summer funemployment.
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Mar 6, 2017 06:45
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I must be a masochist, given how easily I say yes to doubles.
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Mar 6, 2017 18:50
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The more you suffer, the more it shows you really care, right? I'm Just a Sucker With No Self-Esteem: The Restaurant Industry Thread
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Mar 6, 2017 19:20
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Thoht posted:The more you suffer, the more it shows you really care, right? 
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Mar 6, 2017 20:19
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Thoht posted:The more you suffer, the more it shows you really care, right? Fantastic.
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Mar 7, 2017 00:08
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Thoht posted:The more you suffer, the more it shows you really care, right?  Because it's true 
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Mar 7, 2017 01:02
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Thoht posted:The more you suffer, the more it shows you really care, right? Dang, too real.
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Mar 7, 2017 02:06
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I'm really hopeful about landing this gig in a small restaurant where I'll be doing 60 to 70-hour weeks on salary. Should be interesting coming from a comfy 40-hour week hotel job. It's me, I'm the industry thread.
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Mar 7, 2017 03:11
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Since I am headed the opposite direction (hopefully), I will say coming full circle has been good for me. I was making 14$hr as an intern! In Colorado at resort to 12$hr in a hotel in Portland. When I was tired of working for hotels, I quit that place and got a job at a little bitty place to make $10.50. But from that I was able to get my first sous job, worked around, ended up blah blah blah to head chef. But now I'm ready to back to like a 55 hour weeks, a better salary/quality of life.
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Mar 7, 2017 04:32
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So we've shuffled some things around in our dining room over the past couple years, and servers seem to be getting shorter and shorter. I was thinking a convex/dome mirror could cover the rough patch on the upper wall where stuff had been previously and help our servers keep tabs on what's going on behind pillars and on the other side of the bar partition. Is there a supplier any of y'all would recommend for one of these?
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Mar 9, 2017 20:46
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Trebuchet King posted:So we've shuffled some things around in our dining room over the past couple years, and servers seem to be getting shorter and shorter. I was thinking a convex/dome mirror could cover the rough patch on the upper wall where stuff had been previously and help our servers keep tabs on what's going on behind pillars and on the other side of the bar partition. United maintenance, global industrial supply, McMaster Carr, Granger. Like any place that sells warehouse/industrial stuff will have these.
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Mar 9, 2017 23:50
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So, I have a coworker who quit because he got passed up for supervisor. Oh gee, I wonder why. Could it be... A. He whines when he has to make food B. he doesn't have a reliable way to make it to work to cover shifts for other people C. bitches about customers in the kitchen loud enough that they can hear him D. swears in front of and at customers E. all of the above F. the boss hates him and is playing favorites Three guesses, first two don't count.
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Mar 11, 2017 06:24
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E and F. If he pulled all that poo poo I'd hate him too. Actually I take that back, I wouldn't get a chance to hate him because I'd fire him the first time he pulled D.
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Mar 11, 2017 06:38
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rndmnmbr posted:E and F. If he pulled all that poo poo I'd hate him too. Yeah, little of column E and a little of column F. I mean, the guy does his job, usually well overstocks whatever he needs to, gets fuckton of prep done... but when it comes to customer interaction, he's a double edged sword. He's that one person who knows how to interact with almost EVERYONE, but his language is a major problem. The other problem is we're normally so short staffed we're willing to let some things like swearing go, and given this guy usually works in the middle of the night, it gets a little extra sliding.
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Mar 11, 2017 06:52
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I just got put in charge of ordering beer where I work, and I want to throw out the old list because it's two sours and a farmhouse. If we're keeping our beer list to three total, I'm thinking a hoppy pale ale, some sort of light wheaty thing, and a saison or farmhouse. Sound about right? But like, two sours and a farmhouse no wonder we don't sell any beer.
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Mar 12, 2017 20:02
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I like sours though.
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Mar 12, 2017 20:47
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Two short stories about the kind of chucklefucks I work with. 1. Shift manager showed up 20 minutes late to open the place while I froze my rear end off outside . Turns out he woke up too drunk to pass his court-ordered ignition breathalyzer and got a ride from his mom. 2. Different shift manager at a different location showed up 40 minutes late to open. He said "Sorry I'm late. Had a crazy night." I asked, "what went down?" He said, "both of 'em".
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Mar 12, 2017 22:00
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Chef De Cuisinart posted:I like sours though. Sours are great but they don't move for poo poo because good sours are hard to find. Most of the time they taste like piss vinegar. It's the gose problem, a good gose is sublime but you get asshats that just dump a ton of salt into there and now you have a lovely saltbeer. That's a pretty terrible spread though. Three taps is really hard to cover all your bases with, but going into spring I'd do a hoppy handle (an IPA, a pale, maybe an IRA), a blonde/lager/pils handle, and keep the third a wildcard to throw a dark or saison or something on.
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Mar 12, 2017 22:01
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