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Samizdata posted:Mandolin. Just get a butcher's glove if you're going to have to do that much. No big deal and you keep your fingertips.
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Jan 24, 2018 13:28
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$15 an hour and getting tips?!?! What the gently caress. Awwww hell no.
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Jan 24, 2018 13:31
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At my old restaurant we did our own pickles and we just mandolin'd em 22 qt at a time, it didn't seems that bad to me. It also looked kinda funny to be wanking a huge long cucumber back and forth on the mandolin on the bucket in the open kitchen. It was nowhere near as dangerous for my fingers as mandolin slicing radishes to pickle (gently caress that noise).
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Jan 24, 2018 16:38
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Liquid Communism posted:Just get a butcher's glove if you're going to have to do that much. No big deal and you keep your fingertips. I Got Damage about cut gloves and suited managers mandating them instead of just... teaching knife skills at places I'm glad to no longer work for, but held onto mine specifically because it lets me mandolin like a dumbass with no consequence.
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Jan 24, 2018 17:54
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A Man and his dog posted:$15 an hour and getting tips?!?! What's wrong? (im gonna regret asking this for the rest of the day, aren't I?)
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Jan 24, 2018 17:56
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$2.50 an hour in most states is what's wrong.
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Jan 24, 2018 18:00
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Jan 24, 2018 18:15
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A Man and his dog posted:$15 an hour and getting tips?!?! Yeah it feels good.
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Jan 24, 2018 18:34
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Field Mousepad posted:$2.50 an hour in most states is what's wrong. Yeah, I've only worked in California and Washington, neither of which allows you to count tips towards minimum wage, it's nice.
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Jan 24, 2018 18:50
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Liquid Communism posted:Just get a butcher's glove if you're going to have to do that much. No big deal and you keep your fingertips. I've had to wear those. They are a pain and a half if you have broad hands with short fingers like mine.
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Jan 24, 2018 19:48
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Field Mousepad posted:$2.50 an hour in most states is what's wrong. 2.13 in Texas.
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Jan 24, 2018 19:58
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mindphlux posted:yeah, couldn't you just get enough cucumbers to slice for a liter worth and do math from there? not that asking in here isn't an equally acceptable method No magic, just my mental hinky-ness is how many cukes to buy, as this would be my first time buying cukes by weight and in bulk. I have no concept of scaling weight into volume. Whenever I made pickles at home, it was a matter of "I have X amount of cukes I picked from my garden, and I can eyeball how much brine to make, or make more if I need it". My test run was regular cukes, not Kirbys, too, so I really had no idea what to tell my KM to order. Didn't want to order a hilariously large amount and waste food costs. The one true heezy posted:It's cool dude just mandolin 22qts of cucumber every 3 days That's... what I did all the time at the deli I used to work for*? Only we didn't have a mandolin, I did it by hand. Next you'll be teling me I should be making more than $9 an ho--- GhostofJohnMuir posted:la min wage is already $12/hour, lots of places that want more than bottom of the barrel at starting at around $15. and i think in san fransisco and seattle the floor is even higher oh for fucks' sake *edit: that was dicing and de-seeding for a tomato-cuke salad, so I kinda know what size cambro 20 lbs of regular cukes does, in that fashion. JacquelineDempsey fucked around with this message at 02:13 on Jan 25, 2018 |
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Jan 25, 2018 02:03
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Samizdata posted:https://www.youtube.com/watch?v=nOxvMEbUDkA&t=10s my favorite part is the beginning where he tries to use the thing he's demoing from the wrong end, and then flips the cuke around as if that's going to fix the situation. lol 'heres this thing ive never used before, I don't even understand what it does, but definitely buy it!!!!'
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Jan 25, 2018 10:01
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mindphlux posted:my favorite part is the beginning where he tries to use the thing he's demoing from the wrong end, and then flips the cuke around as if that's going to fix the situation. So, you are saying it's idiot-proof then, right?
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Jan 25, 2018 11:01
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Samizdata posted:So, you are saying it's idiot-proof then, right? if you consider what he twirls out the other end "sliced cucumber" then yeah probably
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Jan 25, 2018 11:17
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Willie Tomg posted:I Got Damage about cut gloves and suited managers mandating them instead of just... teaching knife skills at places I'm glad to no longer work for, but held onto mine specifically because it lets me mandolin like a dumbass with no consequence. Yup. Mandolining whole cases of awakward shaped poo poo and cleaning the goddamn slicer were what I kept them around for.
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Jan 25, 2018 11:20
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mindphlux posted:if you consider what he twirls out the other end "sliced cucumber" then yeah probably It's crunchy wet green stuff and there are seams, so, yeah. I'll grant it that.
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Jan 25, 2018 11:21
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Hard Rock Casino in Mississippi to install Robot Bartenders This is hardly surprising to anyone in the industry, especially anyone familiar with the dynamics of a casino. At least in Vegas casinos many, if not most service industry folks are unionized with real wages and benefits. I don't expect this to take over in even a large minority of bars (if for no other reason that most bars either don't have the capital for these, don't have the same cost basis, or both) but the automated systems we saw popping up in fast food a few years ago are proliferating across the industry. I do think this is a trend we'll see in more casinos and possibly at service wells over time. It just depends on how much the machines actually cost, and what kind of quality and speed they can turn out.
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Jan 27, 2018 15:05
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Shooting Blanks posted:Hard Rock Casino in Mississippi to install Robot Bartenders I remember when the robot bartender was so rare, you went to the bar just FOR the novelty. 
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Jan 27, 2018 15:54
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Shooting Blanks posted:Hard Rock Casino in Mississippi to install Robot Bartenders In a casino specifically, this'll in theory save 'em money on overpours for tips, too.
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Jan 27, 2018 17:12
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Liquid Communism posted:In a casino specifically, this'll in theory save 'em money on overpours for tips, too. For this reason, casinos, airports, most large corporate chains use those captive ball pour spouts that stop after 1.5oz. The robot is purely to save on (presumably union) Labor.
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Jan 27, 2018 18:08
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bloody ghost titty posted:For this reason, casinos, airports, most large corporate chains use those captive ball pour spouts that stop after 1.5oz. The robot is purely to save on (presumably union) Labor. This. High roller bars within casinos already allow free pouring for obvious reasons, a lot of the service wells and clubs use one pour control system or another instead already. One thing that will make these interesting is liability. In Texas and some other states the bar and/or staff can be held liable if they over serve someone and that customer then gets into a wreck or something. How does a robot even monitor that? Shooting Blanks fucked around with this message at 18:38 on Jan 27, 2018 |
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Jan 27, 2018 18:35
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Hire a single human to bus tables and monitor drinking. Voilà. Perfect
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Jan 27, 2018 19:18
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Willie Tomg posted:I Got Damage about cut gloves and suited managers mandating them instead of just... teaching knife skills at places I'm glad to no longer work for, but held onto mine specifically because it lets me mandolin like a dumbass with no consequence. me: I need a new cut glove. safety manager: You realize these are designed to stop you from accidentally cutting yourself, not for allowing you to hack away at produce like a madwoman with no regard to your safety, right? me: Do you want me to keep wearing the cut glove with holes scraped in the knuckles? safety manager :*sigh* (I was a contractor for Exxon.)
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Jan 28, 2018 00:31
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No cardboard in my kitchens, everything from produce to protiens to spices will be stored in Cambros. Be jelly. I'll put up some pics once we move the 1st floors stuff out of my kitchen, orders start coming in Tues, Hoping to have the food ops license by the end of the week, as of right now we can only serve cold food in the Cafe. All the Alto-Shams have WiFi so I can program them from my phone, pretty stoked about that.
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Jan 28, 2018 15:39
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Chef De Cuisinart posted:No cardboard in my kitchens, everything from produce to protiens to spices will be stored in Cambros. Is that uncommon? I’m trying to think of a restaurant I’ve worked in where that wasn’t the case and coming up blank. Congrats!
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Jan 28, 2018 16:19
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Chef De Cuisinart posted:No cardboard in my kitchens, everything from produce to protiens to spices will be stored in Cambros. WiFi? Keep talking, I'm almost there...
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Jan 28, 2018 16:44
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Chef De Cuisinart posted:All the Alto-Shams have WiFi so I can program them from my phone, pretty stoked about that. The question is, can I program them from my phone.
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Jan 28, 2018 17:55
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Discendo Vox posted:The question is, can I program them from my phone. Almost certainly. I sincerely doubt security was a primary concern when their software was put together, if one were so inclined getting into those would probably be pretty trivial.
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Jan 28, 2018 23:29
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Oldsrocket_27 posted:It was nowhere near as dangerous for my fingers as mandolin slicing radishes to pickle (gently caress that noise). Wear a latex glove so you have an extra split second to react or just stab the radish with a fork a little. Tune out everyone else and never take your eye off of the blade. Making eye contact during someone's stupid story about karaoke last night is not worth your thumb.
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Jan 29, 2018 01:04
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I've mandolined a shitload of things and I've never cut myself unless I was doing something dumb, like resting it on something slanted or wobbly, or cutting something overly wet/greasy, or just trying to go way too fast. If the thing you're cutting gets too short, instead of pinching it with the tender nubs of your fingers right up against the blade, use your palm flat, like you're feeding a horse, but like, an upside down horse whose mouth is made of knives. Or just use the blade guard that's packaged with every mandoline I've ever seen. My favorite mandoline story is a time when I came home from a day shift and found my roommates starting a barbecue. I had stuff for Cole slaw and set up my mandoline to shred everything. Washed the cabbage and didn't dry it, slipped on the wetness and nipped my finger. Went to bandage it and came back to see a very drunk girl trying to cut a carrot and before I could tell her to stop shed cut herself pretty good, and since she's all drunk the blood is FLOWING and she's freaking out, splattering everywhere. I dont get my mandoline out when company is around anymore. Also that girl got even MORE drunk after that and peed herself while passed out on our couch.
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Jan 29, 2018 05:45
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pile of brown posted:I've mandolined a shitload of things and I've never cut myself unless I was doing something dumb, like resting it on something slanted or wobbly, or cutting something overly wet/greasy, or just trying to go way too fast. I want to come to a barbecue at your place sometime.
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Jan 29, 2018 06:48
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GhostofJohnMuir posted:la min wage is already $12/hour, lots of places that want more than bottom of the barrel at starting at around $15. and i think in san fransisco and seattle the floor is even higher SF minimum wage is $15+ tips but rent takes it all away. Even Oakland is expensive now.
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Jan 29, 2018 13:17
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Chef De Cuisinart posted:No cardboard in my kitchens, everything from produce to protiens to spices will be stored in Cambros. We just use milk crates. I wish I had the budget to cambro everything. Because I would.
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Jan 29, 2018 15:35
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Liquid Communism posted:In a casino specifically, this'll in theory save 'em money on overpours for tips, too. But isn't the goal of free booze to make people drink more?
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Jan 29, 2018 16:58
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MAKE NO BABBYS posted:Is that uncommon? I’m trying to think of a restaurant I’ve worked in where that wasn’t the case and coming up blank. Pretty uncommon in huge operations. I think the total amount spent on Cambros across all 7 outlets was 300k? With ~200k more being spent after opening with Fairmont money. To give you an idea what kind of numbers I'm looking at here, 1k rooms, attached to convention center, average banquet check is $80/head, and I'm looking to break 25mil in food sales in the first year. Already budgeting post-open purchases, charcuterie fridge, massive vac sealer, a bigger floor mixer, and some other odds and ends. Whoever did the plan for my banquet kitchen did it 90% right except for the floor mixer, only got a 40qt, I need at least an 80qt, would prefer a 140. Just depends on how much money we've got to spend. Fridge and sealer should be easy, those are less than 10k. 140qt floor mixer though, that's gonna be pricey. e: when I say Cambros, I mean the massive Rubbermaid containers, the 26x18x15 ones. Even with our bulk discount they were still $48/ea, not including lid, and we bought 200. That's about 10k right there. Chef De Cuisinart fucked around with this message at 17:59 on Jan 29, 2018 |
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Jan 29, 2018 17:49
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Elephanthead posted:But isn't the goal of free booze to make people drink more? I assume you mean "gamble more" and the answer is: only if they're making medium-to-large bets. If you're playing nickel slots, you pay for your own booze.
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Jan 29, 2018 22:44
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pile of brown posted:Or just use the blade guard that's packaged with every mandoline I've ever seen. I've seen no few number of new mandolines unboxed in my time. I have never seen that blade guard come back from the dish pit a week after the new mandoline was broken in.
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Jan 30, 2018 00:59
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Mu Zeta posted:SF minimum wage is $15+ tips but rent takes it all away. Even Oakland is expensive now. yeah, rent in most places in la makes $15 an hour a total joke
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Jan 30, 2018 03:08
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GhostofJohnMuir posted:yeah, rent in most places in la makes $15 an hour a total joke Yeah mine is like 2500 a month. That's one of the reasons I'm accepting a Midwest position. Same salary way lower cost of living.
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Jan 30, 2018 04:20
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