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I mean I feel like there's a whole lot of daylight between "you shouldn't jam nothing but an assload of carbs in your face on the daily" and the below:dont even fink about it posted:The gluten problem is probably worse than we even think it is. Plenty of people just suffer through the bloating, diarrhea, cold symptoms, and various other stuff because for whatever reason they won't change their lifestyle. The American diet is all wheat and red meat. Last I heard the normal human should get like 3 oz. a week of red meat; most are getting 5-20 times that on the reg. The former seems reasonable purely from a calorie intake point of view but the later (particularly the bolded part) I don't think I've ever heard before.
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Jan 1, 2018 01:50
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Great Metal Jesus posted:I mean I feel like there's a whole lot of daylight between "you shouldn't jam nothing but an assload of carbs in your face on the daily" and the below: You clearly don't talk to many middle class white women in their 30's.
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Jan 1, 2018 01:52
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OneEightHundred posted:Flour type just barely matters most of the time. If people want to eat healthier, then they can start by ordering more vegetables and ordering fewer sugary drinks and less stuff drenched in salt, oil, and cheese. I've seen people ask for "non gluten" bread, receive rye or oat based bread, and go on their way like they were really not getting gluten anymore. It's crazy.
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Jan 1, 2018 01:56
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PT6A posted:Here's a question: why does it loving matter if someone lies about an allergy or not? So they want their meal a certain way, and they want the restaurant to be really careful about it so it doesn't get hosed up. It's not something I would do personally, but it's not worth getting pissed off about it either. It matters because if enough people lie about it, precautions get sloppy, and some poor rear end in a top hat who's actually deathly allergic gets an ER run from cross contamination. Back when I was baking full time we had to have a sign on the door to keep reminding people that yes, a production bakery does not contain a single flour free surface to include the air ducts, and they should not come in if they are sensitive to gluten or tree nuts on that level.
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Jan 1, 2018 01:59
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Liquid Communism posted:It matters because if enough people lie about it, precautions get sloppy
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Jan 1, 2018 02:11
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fishmech posted:I've seen people ask for "non gluten" bread, receive rye or oat based bread, and go on their way like they were really not getting gluten anymore. It's crazy. Yeah I had to tell a friend that rye was like the worst loving bread to eat if they think they have "gluten sensitivity". They think because it tastes the least like fluffy american sugar-bread it's obviously the most healthy because gluten is bad. Get a nice sour dough instead.
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Jan 1, 2018 02:14
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twodot posted:This may be practically true, but it doesn't seem like a given, and if we have to choose between "stop customers from lying about why they're ordering something" and "stop businesses from lying about what they're serving" it seems clearly better for everyone if we make the business stop lying about what they're serving, and we have much better tools to make businesses truthful. businesses pretty much never lie about what they're serving, the question is if the restaurant's policy and procedures are being followed by exasperated waitstaff. i've never seen it happen in my experience but i could see where it could happen
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Jan 1, 2018 02:17
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I think a good way to sum up the problem is that pushing for "Celiac-safe" rather than "gluten-free" would be more useful and more responsible at the expense of exploiting food fad idiocy, which is of course why hardly anyone does it.
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Jan 1, 2018 02:20
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boner confessor posted:businesses pretty much never lie about what they're serving, the question is if the restaurant's policy and procedures are being followed by exasperated waitstaff. i've never seen it happen in my experience but i could see where it could happen
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Jan 1, 2018 02:24
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This is truly cutting to the quick of the retail collapse of 2017.
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Jan 1, 2018 02:26
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Liquid Communism posted:It matters because if enough people lie about it, precautions get sloppy, and some poor rear end in a top hat who's actually deathly allergic gets an ER run from cross contamination. do you think there was a golden age before this fad when celiacs could walk into places and everyone totally did it right? No one in the kitchen had ever cared about you ever, being common is the only thing that would ever make anyone bother to think up a procedure
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Jan 1, 2018 02:26
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twodot posted:This doesn't make any sense. The only time I care about policy and procedures is when it impacts the thing I'm being given. If I order a gluten free thing and I get a gluten thing, I'm being lied to. If I order a gluten free thing, and I get a gluten free thing, but the cook didn't log the proper TPS sheet while doing it, I don't care. If the product was specifically best-effort gluten free, then I would prefer policy and procedures were followed, but there was never a medical concern. i dont know how else to explain to you the concept that employees do not always follow policy to the letter, except that this is a thing that happens sometimes. sorry if people not following the rules doesn't make sense to you e: unless you are taking the alternate reading that there are restaurants out there engaging in outright fraud, in which case, lol boner confessor fucked around with this message at 02:30 on Jan 1, 2018 |
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Jan 1, 2018 02:27
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Panfilo posted:The trick is to be extra nice about telling them to get hosed in order for everybody to realize how unreasonable they are. When I went to state university, one of the stipulations of living on campus was that you had to buy a meal plan. Some Jewish white guy decided one summer that he would fight this by converting to Rastafari. He figured that the university wouldn't be able to meet the dietary restrictions of the religion and he's get out from the meal plan by claiming 1st amendment religious discrimination. The university cafeteria went and bought a special set of non metal cookware and got a cook familiar with Ital and basically put him on call for this guy and refused to exempt him. The guy then went on a hunger strike and everyone started laughing at him for so transparently dickish. It eventually ended after of all things The Daily Show sent someone to
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Jan 1, 2018 02:33
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Mozi posted:This is truly cutting to the quick of the retail collapse of 2017.
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Jan 1, 2018 02:36
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OneEightHundred posted:It's holiday season, the black ink will stop flowing soon and then we'll be back to the bloodbath. I actually expected Sears to announce they were folding the day after Xmas.
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Jan 1, 2018 02:47
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Presto posted:I actually expected Sears to announce they were folding the day after Xmas. A bunch of stories came out today mentioning that sears hasn't run any ads since november.
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Jan 1, 2018 02:57
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Owlofcreamcheese posted:A bunch of stories came out today mentioning that sears hasn't run any ads since november. Funnily enough I went to a Sears just a few years back and it was actually far better stocked and maintained then I've seen a Sears be in like, maybe a decade. Maybe they were setting that particular store up to get held by a rump company or something?
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Jan 1, 2018 03:03
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I'm definitely stopping by Sears and JC Penney right after the new year. One last time.
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Jan 1, 2018 03:58
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exploded mummy posted:When I went to state university, one of the stipulations of living on campus was that you had to buy a meal plan.
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Jan 1, 2018 05:04
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twodot posted:This may be practically true, but it doesn't seem like a given, and if we have to choose between "stop customers from lying about why they're ordering something" and "stop businesses from lying about what they're serving" it seems clearly better for everyone if we make the business stop lying about what they're serving, and we have much better tools to make businesses truthful. It's less businesses are lying and more that the cook line isn't going to take the extra 10 mins or so to go through the proper allergy procedure because they're already overworked and gently caress if it's going to effect them. You can tell the staff all day long what the proper procedures are for an allergy order or gluten free order, but when you're 20 orders deep, have the wait staff screaming at you, and it's 120* on the line, what happens in actuality is a different story.
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Jan 1, 2018 05:17
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ExplodingSims posted:It's less businesses are lying and more that the cook line isn't going to take the extra 10 mins or so to go it doesn't take that long but if the line is busy it definitely fucks up the rhythm because you've got to find (or god help you, wash) new pans and pay attention to avoid cross contamination. like the allergen sensitive dish might be cooking right next to three other pans, etc. and the bigger problem imo is servers not properly communicating the allergy, the line cooks have no idea how honest or needy the customer seems, they just read the ticket and execute it. and if it's busy, just sort of hope that no cross contamination happened without anyone noticing
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Jan 1, 2018 05:21
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boner confessor posted:it doesn't take that long but if the line is busy it definitely fucks up the rhythm because you've got to find (or god help you, wash) new pans I was exaggerating a bit, but I'm aware of how it fucks up everybody timing. I spent 5 years as a line cook, and no amount of money could ever make me go back to that. I dunno, how they did it where you worked, but at the place I was at, all tickets were on the computer. If an allergy ticket came in it would be highlighted in red, so it at least made it stand out quite a bit. But yeah, the servers never tended to indicate the severity of the need, so that occasionally led to the procedure not being followed to the letter. Trying to hunt down fresh pans/tongs/whatever when you have 20+ orders to handle on top of everything is a bit of a pipe dream in the best of circumstances. Also, the gluten free pasta we served was terrible and about much effort as you'd expect went into making it. Toss in plastic pan, add water, microwave for 5 mins.
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Jan 1, 2018 05:29
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ExplodingSims posted:I dunno, how they did it where you worked, but at the place I was at, all tickets were on the computer. If an allergy ticket came in it would be highlighted in red, so it at least made it stand out quite a bit. we used some ancient version of Presto! so basically you'd just add ALLERGY ALLERGY ALLERGY ALLERGY PINCHE ALLERGY 10x in the comments
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Jan 1, 2018 05:33
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ExplodingSims posted:It's less businesses are lying and more that the cook line isn't going to take the extra 10 mins or so to go through the proper allergy procedure because they're already overworked and gently caress if it's going to effect them. You can tell the staff all day long what the proper procedures are for an allergy order or gluten free order, but when you're 20 orders deep, have the wait staff screaming at you, and it's 120* on the line, what happens in actuality is a different story.
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Jan 1, 2018 05:41
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twodot posted:If a business is advertising that they can sell allergen free products, but their staff isn't going to go through the proper allergy procedure, they are lying about the fact they can sell allergen free products. i too am confused that people sometimes deviate from procedure in times of stress if a place of business cannot ensure total compliance, then they are fraudulent
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Jan 1, 2018 05:42
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twodot posted:If a business is advertising that they can sell allergen free products, but their staff isn't going to go through the proper allergy procedure, they are lying about the fact they can sell allergen free products. Except that it's not a binary thing here? Like yeah, when it's slow and there not much going on, then they knock out stuff like that all day. Even when it's busy the attempt to follow procedure can be made, but there's pretty no way to guarantee that procedure will be followed 100% when they're in the thick of it. Especially if it's something that involves multiple parts of the line to be involved.
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Jan 1, 2018 05:52
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Lol Procedures even get buggered up when businesses get into things that are hundreds of millions of dollars or single digits of billions. Edit: and even for super duper regulated poo poo. Bar Ran Dun fucked around with this message at 06:16 on Jan 1, 2018 |
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Jan 1, 2018 06:04
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twodot posted:If a business is advertising that they can sell allergen free products, but their staff isn't going to go through the proper allergy procedure, they are lying about the fact they can sell allergen free products. For what it's worth, I know someone with some gluten allergy thing. I've seen the results of what happens when she gets gluten, and I know it is 100% real for her. She has a hard time sorting through "gluten free" pre-packaged products because the term has become marketable, and people just use it to move product. I'm willing to bet this happens in kitchens, too. That aside, kitchen workers are paid very little to bust rear end all day long. The line cook making eight bucks an hour on a twelve hour shift probably doesn't really care. They barely care enough not to kill you with cross-contamination. I'm amazed more people don't get violently ill and die every year.
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Jan 1, 2018 06:21
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NerdyMcNerdNerd posted:That aside, kitchen workers are paid very little to bust rear end all day long. The line cook making eight bucks an hour on a twelve hour shift probably doesn't really care. They barely care enough not to kill you with cross-contamination. I'm amazed more people don't get violently ill and die every year. again, it's insulting to say that someone is not paid enough to care about another human being's health you can definitely be paid too much to not care, but, pay has nothing to do with it on the low end of the scale, vs. being burnt out, or the demand being ill timed and difficult to correctly execute while juggling multiple other tasks if you want to talk about low pay and people getting sick, the discussion should be about how foodservice workers are incentivized to come to work even when they're sick. catch a contagious disease around the holidays when business volume is high and schedules are so tight nobody is available to cover your shift? you then get to choose between spreading your illness to your customers, or losing your job boner confessor fucked around with this message at 06:28 on Jan 1, 2018 |
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Jan 1, 2018 06:25
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boner confessor posted:again, it's insulting to say that someone is not paid enough to care about another human being's health I'm not passing judgment on the worker here. Low pay for a demanding job is indicative of a lovely job with poor management and high stress. Sure, you can be paid a great deal of money and still not give a gently caress- I won't argue with you on that one. But the place that can afford to pay their staff a quality wage can afford more boots on the ground, and likely ( but not always ) has better management and policies. Maybe the eight dollar line cook cares a great deal, but the kitchen is short-staffed ( again ), the front end is screaming at him, and he's in the weeds.  I work with food every day, and you'd be surprised at the amount of garbage I pull off the shelves. Last night I was pulling yogurt that expired in November out of our dairy case. This isn't uncommon. Nobody has the time to do the job the way it should be done, and they're yelled at for doing it.
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Jan 1, 2018 06:45
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NerdyMcNerdNerd posted:Nobody has the time to do the job the way it should be done, and they're yelled at for doing it.
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Jan 1, 2018 07:05
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NerdyMcNerdNerd posted:
yeah, but it's not that nobody cares necessarily, it's just "jesus god why wasn't this thrown away months ago" plus also foodservice is just a job which periodically experiences high stress and you can't adequately prepare for that even with all hands on deck. i mean, mother's day is always a cluster
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Jan 1, 2018 07:07
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Great Metal Jesus posted:I mean I feel like there's a whole lot of daylight between "you shouldn't jam nothing but an assload of carbs in your face on the daily" and the below: If Red Meat is that bad for you then the Argentines and Brazilians are hosed. They eat fucktons more of red meat than americans.
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Jan 1, 2018 08:38
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TheNewt posted:If Red Meat is that bad for you then the Argentines and Brazilians are hosed. They eat fucktons more of red meat than americans. Less than 3oz (=100g = one serving) of meat weekly just seems off to me. My doctor's told me to eat more than that and I'm not even American.
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Jan 1, 2018 09:06
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FCKGW posted:The Oxnard store is the only Fry’s built in a strip mall. All other stores are stand alone. A few days old, but what southern Californian wouldn't like a one-stop shop for a fresh-from-frozen sandwhich, porn dvds, a cellphone case, cash register paper, an as-seen-on-tv ramen cooker, and a pci-e audio card?
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Jan 1, 2018 09:21
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That 3oz of red meat thing sound exactly like something someone pushing vegetarianism would say.
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Jan 1, 2018 12:18
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Actually I hosed that figure up, it's per day.
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Jan 1, 2018 13:02
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Honestly, a lot of restaurants would be better off financially just putting up a sign on the door that says they cannot accommodate gluten-free customers. The loss of business from the few people legitimately effected is likely less than the cost of a single lawsuit. Nobody likes to turn away business though. To safely make gluten free anything required actually shutting down the bakery for three days for a top to bottom clean, a full cleaning of the duct system, then a second top to bottom clean. That was never going to happen.
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Jan 1, 2018 15:58
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RandomPauI posted:A few days old, but what southern Californian wouldn't like a one-stop shop for a fresh-from-frozen sandwhich, porn dvds, a cellphone case, cash register paper, an as-seen-on-tv ramen cooker, and a pci-e audio card? I think Frys finally removed their porn DVDs from the stores. My local one doesn’t have them anymore last time I went. I’d say a good 10-15% of lost prevention arrests were old grandpas trying to steal porn DVDs too.
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Jan 1, 2018 18:04
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I was in the Manhattan Beach Frys like two months ago and they still had floppy drives on the shelf. 3.5" and 5.25"!
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Jan 1, 2018 23:46
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