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I've only been front of house and I can't imagine putting a pressurized can of anything anywhere near the deepfry.
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May 18, 2017 05:43
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I saw a lime make its way into a fryer once. It made a mess, but fortunately no one was hurt. That place was a poo poo show.
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May 18, 2017 06:50
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One place I used to work had some grates over the stove top for resting sizzle platters on. Occasionally new cook hires would stick a grill lighter up there as it seems like a logical place to do it. If one of the older guys didn't catch them doing it eventually we'd be treated to the sight/sound of the lighter exploding or shooting off like a bottle rocket.
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May 18, 2017 22:07
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Doing a hotel opening that is not terribly interesting in most respects except for this sexy stove picture.
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May 19, 2017 16:26
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infiniteguest posted:Doing a hotel opening that is not terribly interesting in most respects except for this sexy stove picture. What hotel? Friend of mine just opened a new place in a hotel in Portland, OR. They spent 2mil on kitchen equipment. That's my loving wet dream. Meanwhile I'm fighting for 85k to replace our 30 year old floors.
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May 19, 2017 16:46
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I'll get back to you on that after some NDA stuff expires. The budget process has been complicated, but also the equipment is pretty gangster. I'm sure we'll break it all by December. Here's a glamour shot of the guest bathroom.
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May 19, 2017 17:00
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We have an outdoor patio for service. Today a door was left open, and a blue jay chased two sparrows into the dining room. One sparrow flew into a window and stunned itself, the other flew into a sitting room in the front, and the blue jay has been flying around our dining room for three hours now. It has shat on 3 tables so far. Help, a bird is menacing my customers.
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May 19, 2017 19:50
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Shabadu posted:Help, a bird is menacing my customers. Make it the GM.
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May 19, 2017 21:20
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Thumposaurus posted:Make it the GM. Give it partial ownership.
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May 19, 2017 23:11
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This weekend's shifts: 1400-2200 0800-2200 0800-2200 
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May 19, 2017 23:14
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Shabadu posted:We have an outdoor patio for service. Today a door was left open, and a blue jay chased two sparrows into the dining room. One sparrow flew into a window and stunned itself, the other flew into a sitting room in the front, and the blue jay has been flying around our dining room for three hours now. It has shat on 3 tables so far. Help, a bird is menacing my customers. Cowboy up and swat that fucker out of there.
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May 19, 2017 23:31
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iospace posted:This weekend's shifts: Well at least you know exactly, to the minute, when you'll be sleeping.
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May 20, 2017 02:23
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Hello industry thread. As of 3 weeks ago I have my first restaurant job and as of today I have read every page of this thread for some reason. In case anyone was curious this was my favorite partSecret Spoon posted:Look this is my drunk post thread and I literally don't understand why people are down on cdc. Dudes chill and likes his job. hes a professional and isn't worth dog piling. Let's get back to the heart of this thread, the dumb poo poo that drives us to drink. So we hired this new chick who said she had fine dining experience 2 weeks ago; her first night on the floor was two days ago. Her first table orders a bottle of champagne, and I guess she has only ever seen champagne opened on a rap video cause she went full twerk and shook the bottle, popping it on the customer and what not. What a night. Secret Spoon posted:I mean full on booty shaking hoes. Anyway, I work in an above average Italian restaurant in San Antonio. Since I came in with zero experience I was hired for dish. After 3 shifts in dish pit I was moved to pantry. After 2 shifts of pantry I was cross trained to the pizza oven. Since then 2 cooks have quit because their hours were halved while I'm scheduled for 50+ a week. Monday I start training on sauté. Half of the remaining cooks hate me and talk poo poo about me constantly but somehow still don't realize I understand Spanish fairly well. Our chef talks to me like I'm retarded but also singles me out for 1 on 1 demos of the nightly specials to make sure things go out properly if he has to leave the kitchen for whatever reason. I don't really know how to explain why any of this is happening to me but it sure is a hell of a drama filled ride. That's my life story for the last few weeks, thanks for reading.
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May 20, 2017 11:59
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Jaweeeblop posted:Hello industry thread. As of 3 weeks ago I have my first restaurant job and as of today I have read every page of this thread for some reason. In case anyone was curious this was my favorite part Upscale Italian in San Antonio? Which one of Dadys shops are you at?
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May 20, 2017 16:55
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I only know of a handful of upscale Italian place in SA, your chef probably knows my chef.
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May 20, 2017 17:32
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Chef De Cuisinart posted:I only know of a handful of upscale Italian place in SA, your chef probably knows my chef. There are only a handful in San Antonio that are upscale... but there are a bunch of upper mid level, like the Aldo/Lucianno local chains.
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May 20, 2017 19:53
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Shabadu posted:We have an outdoor patio for service. Today a door was left open, and a blue jay chased two sparrows into the dining room. One sparrow flew into a window and stunned itself, the other flew into a sitting room in the front, and the blue jay has been flying around our dining room for three hours now. It has shat on 3 tables so far. Help, a bird is menacing my customers. Man that's cool. I wish the ducks around the ponds nearby would come up and say hi once in a while.
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May 21, 2017 07:29
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Errant Gin Monks posted:Upscale Italian in San Antonio? Which one of Dadys shops are you at? Not quite, I stand by what I said about being above average but I don't think we're on that level. The place I work rates higher than his places on all the major review sites but I have to guess he is a step up from us and just gets pretentious douches leaving negative reviews due to reputation and ridiculous expectations. Never eaten at any of his restaurants but from pictures his food is plated much nicer and looks tastier than ours. i think our pizza looks nicer than his but that's about it. I'm not going to say where I work but if you want to keep guessing I'm on the north side of town near Helotes. In other news management rehired a sauté cook that was fired a few months ago for drinking on the job. Dude is a workhorse. Tough to gauge someone after 1 shift working together but so far he has a monster work ethic and unlike most of the other cooks he steps over to my station sometimes to show me easier ways to do things. Feels nice having someone around that wants to help me improve. Since he's back I won't be training sauté anymore but I think more time learning pantry and pizza is more beneficial than rocketing through every station anyway. Can't wait to see what this week brings my way.
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May 22, 2017 22:15
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Tiu Steppi's Osteria
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May 23, 2017 02:38
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So my province (Ontario) is potentially looking at a minimum wage hike to $15/hour across the board, and instituting paid sick days and vacation pay increases (currently 2 weeks a year). Facebook and the newspapers are currently a shitstorm of "This is awesome and good for people and long overdue" and "What the gently caress government this is going to destroy small businesses and gently caress X, Y, and Z industries into the ground". It's fun.
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May 23, 2017 22:23
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Naelyan posted:So my province (Ontario) is potentially looking at a minimum wage hike to $15/hour across the board, and instituting paid sick days and vacation pay increases (currently 2 weeks a year). Facebook and the newspapers are currently a shitstorm of "This is awesome and good for people and long overdue" and "What the gently caress government this is going to destroy small businesses and gently caress X, Y, and Z industries into the ground". It's fun. Well, everyone knows Seattle, San Francisco and Oakland had their entire restaurant industries completely and totally collapse when they increased the minimum wage.
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May 23, 2017 22:35
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Skwirl posted:Well, everyone knows Seattle, San Francisco and Oakland had their entire restaurant industries completely and totally collapse when they increased the minimum wage. "But our cost of living is already so high! Other places don't have to deal with that!" <------ actual argument I got from someone after pointing out nordic countries and san francisco to them so i've been arguing on the internet a lot lately and it's kind of depressing
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May 23, 2017 22:45
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Naelyan posted:"But our cost of living is already so high! Other places don't have to deal with that!" <------ actual argument I got from someone Ahahaha. High cost of living is why you increase minimum wage, it's not the cause of it.
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May 23, 2017 22:52
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Skwirl posted:Well, everyone knows Seattle, San Francisco and Oakland had their entire restaurant industries completely and totally collapse when they increased the minimum wage. Exactly. It may hurt a few places that are already on the edge of going under now, but at the same time every restaurant I ever worked in always employed exactly as few people as it could get away with, so there really isn't any room for layoffs.
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May 23, 2017 22:57
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Current minimum is $11.40/hour so to $15 is like a 24% increase. Had some guy tell me (even after clarifying) that if we were to raise minimum that the cost of living would go up at least 24% as a result. people are fuckin stupid man
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May 23, 2017 22:58
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Naelyan posted:So my province (Ontario) is potentially looking at a minimum wage hike to $15/hour across the board, and instituting paid sick days and vacation pay increases (currently 2 weeks a year). Facebook and the newspapers are currently a shitstorm of "This is awesome and good for people and long overdue" and "What the gently caress government this is going to destroy small businesses and gently caress X, Y, and Z industries into the ground". It's fun. Hey I'm in Alberta and we're in the process of doing that too. $15/hr by 2018.
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May 23, 2017 23:47
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Liquid Communism posted:Exactly. It may hurt a few places that are already on the edge of going under now, but at the same time every restaurant I ever worked in always employed exactly as few people as it could get away with, so there really isn't any room for layoffs. All restaurants are constantly on the edge of going under, increasing wages across the board would probably stabilize things a bit. Can't get undercut pricewise for paying a living wage if everyones doing it.
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May 24, 2017 01:24
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Tunicate posted:All restaurants are constantly on the edge of going under Not even close. Restaurants that aren't smart enough to get a liquor license and have a decent bar before opening are more likely to be in that situation. You want to make money? Be a bar that has food. Alcohol sales are how you make money. Food sales are great and all, but booze makes money.
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May 24, 2017 02:36
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The argument that pisses me off the most is people in harder jobs that don't pay enough arguing that restaurant workers (or cashiers or whatever other minimum wage job) don't deserve the money. If an EMT is making the same as a dishwasher it doesn't mean the dishwasher is over payed, it means the EMT is under payed. And honestly if someone thinks there life would be better if they were a dishwasher they should go be a dish washer, most places I've worked could always use a reliable dish washer.
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May 24, 2017 02:44
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Skwirl posted:The argument that pisses me off the most is people in harder jobs that don't pay enough arguing that restaurant workers (or cashiers or whatever other minimum wage job) don't deserve the money. If an EMT is making the same as a dishwasher it doesn't mean the dishwasher is over payed, it means the EMT is under payed. Bucket of crabs fallacy right there. Also, pretty much every argument gets dumpstered here: http://kitchenette.jezebel.com/heres-how-every-argument-against-a-minimum-wage-hike-is-1728874042
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May 24, 2017 02:51
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Chef De Cuisinart posted:Not even close. Restaurants that aren't smart enough to get a liquor license and have a decent bar before opening are more likely to be in that situation. Tunicate fucked around with this message at 03:11 on May 24, 2017 |
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May 24, 2017 03:09
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open a liquor store if you want to make money selling booze while paying your workers minimum wage don't open a restaurant at all, for any reason
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May 24, 2017 03:11
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tbh though, restaurants with a brewery attached do pretty well though right? I mean yeah, food ain't gonna be where you make your money, alcohol floats everything, but when you're making your own alcohol at $15c/pint and selling it for $5-7.... dunno, please convince me not to throw all my money away and try to open a restaurant. please.
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May 24, 2017 06:30
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mindphlux posted:tbh though, restaurants with a brewery attached do pretty well though right? I mean yeah, food ain't gonna be where you make your money, alcohol floats everything, but when you're making your own alcohol at $15c/pint and selling it for $5-7.... Open a brewery and tasting room with me. That would be fun.
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May 24, 2017 07:00
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mindphlux posted:tbh though, restaurants with a brewery attached do pretty well though right? I mean yeah, food ain't gonna be where you make your money, alcohol floats everything, but when you're making your own alcohol at $15c/pint and selling it for $5-7.... Consider the regulatory overhead, depending on state. Getting a license to manufacture alcoholic beverages can be a stone bitch.
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May 24, 2017 07:12
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Liquid Communism posted:Consider the regulatory overhead, depending on state. Getting a license to manufacture alcoholic beverages can be a stone bitch. That's why you do it in Texas. Dead simple and cheap.
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May 24, 2017 07:41
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Chef De Cuisinart posted:Not even close. Restaurants that aren't smart enough to get a liquor license and have a decent bar before opening are more likely to be in that situation. This so much. Booze makes way more money and is way less overhead costs. JawKnee posted:open a liquor store if you want to make money selling booze while paying your workers minimum wage But also this.
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May 24, 2017 13:20
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The west min wage hikes apparently have been a factor in pushing mediocre restaurants to close while the two extremes of cheap/good are untouched. Hope you don't work in a mediocre hellhole.
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May 24, 2017 14:58
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making servers responsible for bringing in their own pens is more common than the establishment providing pens, right?
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May 24, 2017 16:44
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Trebuchet King posted:making servers responsible for bringing in their own pens is more common than the establishment providing pens, right?  no
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May 24, 2017 16:51
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