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Here's a thought. 6 straight days. 8 hour shifts. 90 degree days outside with a barely working AC. 
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Jun 12, 2017 05:16
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iospace posted:Here's a thought. Have you become an accomplished hunter/gatherer?
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Jun 12, 2017 12:50
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i cut off part of my fingertip chiffonading basil yesterday lol
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Jun 12, 2017 21:20
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As long as I don't gently caress up my tasting tomorrow, I'll be taking a sweet exec banquet sous position that pays better and doesn't have poo poo hours. If I only knew how to cook.
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Jun 13, 2017 17:34
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Chef De Cuisinart posted:As long as I don't gently caress up my tasting tomorrow, I'll be taking a sweet exec banquet sous position that pays better and doesn't have poo poo hours. Study up tonight. Learn how to.... pan? food. You'll rock it, I have faith.
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Jun 13, 2017 17:43
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Stack food in the middle of the plate, spread sauces around it. You're welcome.
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Jun 13, 2017 18:22
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Chef De Cuisinart posted:As long as I don't gently caress up my tasting tomorrow, I'll be taking a sweet exec banquet sous position that pays better and doesn't have poo poo hours. Good luck duder. I believe in you.
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Jun 13, 2017 18:46
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Its gonna be so goddamned stupid when you leave, lmao
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Jun 14, 2017 01:40
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Willie Tomg posted:Its gonna be so goddamned stupid when you leave, lmao You're gonna be either supervisor or sous, I guarantee it, lolololololol. Because hash brown isn't getting sous.
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Jun 14, 2017 01:59
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I don't want that! I am running out of nice ways to tell y'all I really, really don't want that! I don't want to be the immediate subordinate to the guy who sees 30-odd key lime pie slices come back and says, in total earnest "hey this icing is good! cut the florets off the top and ~~Make Something~~ out of it! this is a good idea, yeah? *walks off assured its a good idea independent of confirmation whether it is or is not*" I don't want to be answerable in any capacity for the failings of a stupid STUPID loving guy who likes the special "but maybe change the shape of the fish, yeah? Yeah. *walks away assured we can just change the shape of the fish*" I don't want to be the one who does all that poo poo, while the absolute worst exec I have ever worked with in my life takes all the credit for whatever silk purses I can frantically cobble together out of a kitchen full of sow's ears when between SB4 and attrition/churn one hundred percent of our actual talent is in jeopardy in a two month timeframe because when you die there is no score screen scrolling blandly across what used to be your vision giving you a bonus for putting up with that for any length of time. I do not want that even more than i want $40k a year. that $40k means i just buy an Epic Gun to shove under my chin after more than a month of that.
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Jun 14, 2017 18:10
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If it makes you feel any better, I got the job, and they actually gave what I asked for, and I get a 3k bonus after 90 days if I meet my goals. What I'm saying is, get on Mr. Bones' wild ride with me. e: for the thread, as it turns out, I can actually cook good. Whodathunkit.
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Jun 14, 2017 19:02
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Chef De Cuisinart posted:If it makes you feel any better, I got the job, and they actually gave what I asked for, and I get a 3k bonus after 90 days if I meet my goals. RIP Willie Tomg
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Jun 14, 2017 19:19
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Thumposaurus posted:RIP Willie Tomg He was a good man.... But now he's dead.
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Jun 15, 2017 00:15
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Thumposaurus posted:RIP Willie Tomg But congrats CDC. Now live the hell that is finding staff for an omelette station in the morning and a risotto station at dinner every day from now until forever.
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Jun 15, 2017 02:50
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Naelyan posted:But congrats CDC. Now live the hell that is finding staff for an omelette station in the morning and a risotto station at dinner every day from now until forever. Hahahahaha. We don't have an omelette station. A la carte or banquet functions only. I have nothing but Rational ovens, and approx $50k a month for equipment purchases. And I've got a 2nd banquet kitchen opening in January with a new expansion with 60k square feet of meeting and banquet space, increasing our yearly F&B revenue to 50mil. I did it guys, I hit the mid-career jackpot.
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Jun 16, 2017 12:18
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Chef De Cuisinart posted:Hahahahaha. We don't have an omelette station. A la carte or banquet functions only. I have nothing but Rational ovens, and approx $50k a month for equipment purchases. And I've got a 2nd banquet kitchen opening in January with a new expansion with 60k square feet of meeting and banquet space, increasing our yearly F&B revenue to 50mil. Do you need any servers? 
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Jun 16, 2017 12:39
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iospace posted:Do you need any servers? Yep
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Jun 16, 2017 13:57
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Chef De Cuisinart posted:Hahahahaha. We don't have an omelette station. A la carte or banquet functions only. I have nothing but Rational ovens, and approx $50k a month for equipment purchases. And I've got a 2nd banquet kitchen opening in January with a new expansion with 60k square feet of meeting and banquet space, increasing our yearly F&B revenue to 50mil. I'm in love with Rationals :bigtran:
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Jun 16, 2017 15:55
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Chef De Cuisinart posted:Hahahahaha. We don't have an omelette station. A la carte or banquet functions only. I have nothing but Rational ovens, and approx $50k a month for equipment purchases. And I've got a 2nd banquet kitchen opening in January with a new expansion with 60k square feet of meeting and banquet space, increasing our yearly F&B revenue to 50mil. Congrats dude. You deserve it.
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Jun 16, 2017 18:13
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Chef De Cuisinart posted:Hahahahaha. We don't have an omelette station. A la carte or banquet functions only. I have nothing but Rational ovens, and approx $50k a month for equipment purchases. And I've got a 2nd banquet kitchen opening in January with a new expansion with 60k square feet of meeting and banquet space, increasing our yearly F&B revenue to 50mil. Holy poo poo dude, congrats.
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Jun 16, 2017 18:41
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Our GM is on vacation for a week, and it's very unlikely our annoying rear end DM will turn up, since the GM is "testing" us to see if we collapse when she leaves (we generally don't because we are, in large part, not complete idiots). This is relevant largely because for the first time in three months it won't be 85 degrees in the entire back half of the restaurant, since she won't be controlling the temperature. She's 5'9", the general shape of a toothpick and apparently cold-blooded, so the AC is happily cranked to 80-85 at all times. It's central Texas in June so not dying of heatstroke is kind of important Also CDC if you need a faithful robot to clean and organize things on a control freak OCD level while being really good at following orders, I'm in
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Jun 16, 2017 21:58
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Our manager just returned at my store. We had a trainee who, for lack of better words, had her priorities backwards, in probably the best way possible. She was more focused on keeping the store presentable than focusing on customers. She ended up quitting when the boss returned, go figure.
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Jun 16, 2017 22:04
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iospace posted:Our manager just returned at my store. We had a trainee who, for lack of better words, had her priorities backwards, in probably the best way possible. She was more focused on keeping the store presentable than focusing on customers. That's kinda my problem too.  My weird laser focus tends to be on efficiency/inventory/presentation rather than on customers, but I work entirely dinner/nights and am the only one who can close the line/front half of the kitchen worth a drat (because I've done it five nights a week since we opened), which is where my particular talents shine. I'm not -awful- with customers, but it's not really my strong point. Luckily we have a niche that I fit in, I'm not sure how it would fly other places though.
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Jun 16, 2017 22:13
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TheKennedys posted:That's kinda my problem too. At least you're admitting to it. When I called her out on it she said I was being rude, and I just laughed to myself going "you don't know what rude is dear" because the boss, while awesome, has low tolerance for work related BS.
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Jun 16, 2017 22:21
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iospace posted:At least you're admitting to it. When I called her out on it she said I was being rude, and I just laughed to myself going "you don't know what rude is dear" because the boss, while awesome, has low tolerance for work related BS. I'm weird but at least I'm self aware. We fired a guy after less than a week for not understanding that interrupting the GM to try to explain your thought process every ten seconds was really disrespectful, just shut up and do things, she cares about her restaurant, not your personal life
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Jun 16, 2017 23:47
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Chef De Cuisinart posted:Hahahahaha. We don't have an omelette station. A la carte or banquet functions only. I have nothing but Rational ovens, and approx $50k a month for equipment purchases. And I've got a 2nd banquet kitchen opening in January with a new expansion with 60k square feet of meeting and banquet space, increasing our yearly F&B revenue to 50mil. grats CdC 
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Jun 17, 2017 01:56
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Chef De Cuisinart posted:I did it guys, I hit the mid-career jackpot. Congratulations, internet friend. Seriously, that's an accomplishment and loving awesome. I had a talk with my restaurant owner today that ended with us having a 3-month plan to open up a new 25-30 seat space because we're currently making money (the restaurant, not either one of us personally) so why the gently caress not. I'll be stuck making no money and working obscene hours in sub 60-seat restaurants forever! Huzzah!
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Jun 17, 2017 02:22
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"Well I don't the think anyone on staff is qualified to be sous" --the GM "You aren't qualified to be GM, or else you'd know four people are, and they're all leaving in a couple months because you are THAT TOXIC you astonishingly basic bitch" --me
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Jun 17, 2017 02:39
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Willie Tomg posted:"Well I don't the think anyone on staff is qualified to be sous" --the GM F&B director. The temp GM thinks hashbrown can do it. Just gotta convince the retard chef and F&B director.
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Jun 17, 2017 19:58
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Yeah, that. Fuckin' alphabet soup. I just get sore that after so long in the woods I'm so close to having just a little bit more control over my life again and the two folks most directly responsible for everything being awful are like "hrm well i dont know if youre ready for this" And like, you should be so lucky you overwhelmed fuckboy. Your almost-freudian aversion creating a department worth staying in is costing you horribly at a notably crucial time, and I'm not gonna see it with you because you smoothbrains took what passion I had for the industry and snuffed it! It gives not a launchpad property feel, but a catapult. Y'know?
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Jun 18, 2017 18:52
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I think yall should find new jobs. Just saying.
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Jun 18, 2017 18:59
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Coworker on Tuesday: "Tomorrow's my birthday! I'll bring some pastries for everyone. Let's get drinks after work!" Manager on Wednesday: "Uh yeah we fired your coworker because uhhh it's confidential. I guess I'm covering her shift. Also let me know if you have friends who want to work here, we're a little understaffed now." This happens like every four months.
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Jun 18, 2017 19:27
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beanbrew posted:Coworker on Tuesday: "Tomorrow's my birthday! I'll bring some pastries for everyone. Let's get drinks after work!" So, stealing? Being high ar work?
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Jun 18, 2017 19:34
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I hate and love father's day
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Jun 18, 2017 20:16
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bunnyofdoom posted:So, stealing? Being high ar work? Probably neither since the owner just decides she randomly doesn't like people and fires them without notice, and then complains about labor costs when we have to hire and train new people. e: also everyone knows my other coworkers are high all the time beanbrew fucked around with this message at 20:50 on Jun 18, 2017 |
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Jun 18, 2017 20:43
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Are immersion blenders actually used in professional kitchens? I really want to buy one for myself after seeing a bunch of youtube vids showing them off but aside from making mayo or hollandaise it doesn't really seem like there's a huge practical use for them.
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Jun 22, 2017 08:55
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they're also great for soups in my not-at-all-professional opinion.
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Jun 22, 2017 09:00
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Yes, immersion blender are used in pro kitchens. More often that standard blenders. We just use giant fuckoff Warings that can blend 10+ gallons of stuff.
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Jun 22, 2017 12:24
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Chef De Cuisinart posted:Yes, immersion blender are used in pro kitchens. More often that standard blenders. We just use giant fuckoff Warings that can blend 10+ gallons of stuff. Absolutely this, but I've also got a $40 black and decker piece of poo poo in my kitchen that gets used constantly. No sense in dirtying and washing an entire blender when I can just throw something in the litre container it's going to be stored in and puree the poo poo out of it (or mix it, or emulsify it, or whatever).
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Jun 22, 2017 15:06
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pentyne posted:Are immersion blenders actually used in professional kitchens? JESUS GOD YES basically every dressing and sauce are made with them. Cuisinart makes a really good home model with plenty of torque for whatever you need it for.
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Jun 22, 2017 20:46
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