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Learn to sleep again.
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Mar 4, 2018 02:06
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iospace posted:I guess those ovens... Yyeeeeeaaaaaaaaaaaahhhhhhhhhhhhhhh
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Mar 4, 2018 02:17
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Been out of the industry for almost a month, still feels amazing Had a meal at my old restaurant and they hosed my order up
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Mar 4, 2018 02:22
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iospace posted:I guess those ovens... I get 3 produce companies a day so I can keep my reps happy, and so they'll do last minute orders/delivery for me. Sysco 3x a week, GFS twice a week, and a dozen or so other specialty vendors that are once or twice a week. Today's order was massive, just under 40k in food, took a good 4 hours to get everything fully stocked and put away properly. Just to give you an idea of quantities, I got in 100lb of peeled garlic today, it might last the week. Par for pineapple is 30 cases, etc.
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Mar 4, 2018 06:35
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Chef De Cuisinart posted:I get 3 produce companies a day so I can keep my reps happy, and so they'll do last minute orders/delivery for me. Sysco 3x a week, GFS twice a week, and a dozen or so other specialty vendors that are once or twice a week. Too lazy to peel your own garlic now? For shame...
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Mar 4, 2018 06:52
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The only way to make peeling 100lbs of garlic a better option than buying it peeled is if you live in a country where slaves exist
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Mar 4, 2018 07:50
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Recoome posted:The Restaurant Industry Thread: Had a meal at my old restaurant and they hosed my order up
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Mar 4, 2018 08:20
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pile of brown posted:The only way to make peeling 100lbs of garlic a better option than buying it peeled is if you live in a country where slaves exist Where does the peeled garlic come from?
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Mar 4, 2018 09:01
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Industrial food processing machinery in Gilroy, California.
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Mar 4, 2018 09:10
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pile of brown posted:Industrial food processing machinery in Gilroy, California. So slave labor?
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Mar 4, 2018 09:51
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Learned an hour into my shift today that whoops, closing cocktail called out sick so you get to close! Twelve hour shifts without warning are great you guys. And I might have to do it again tomorrow!
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Mar 4, 2018 11:34
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Skwirl posted:Where does the peeled garlic come from? pile of brown posted:Industrial food processing machinery in Gilroy, California. If you're lucky. When I worked at the co-op deli, our peeled garlic was "product of China". Always amused me that I was slinging free range organic gluten free fair trade non-GMO [insert food buzzword] seitan wraps to hand-wringing yoga moms that was made with garlic of questionable provenance with a Godzilla-sized carbon footprint.
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Mar 4, 2018 12:30
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JacquelineDempsey posted:If you're lucky. When I worked at the co-op deli, our peeled garlic was "product of China". Always amused me that I was slinging free range organic gluten free fair trade non-GMO [insert food buzzword] seitan wraps to hand-wringing yoga moms that was made with garlic of questionable provenance with a Godzilla-sized carbon footprint. Watch a show on netflix called rotten. There's an episode that goes into how China uses prisoner slave labor to peel the garlic, it's apparently huge.
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Mar 4, 2018 15:00
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Skwirl posted:So slave labor? Nah, the usa doesn't like to spend nearly that much on workforce. When the garlic shaker breaks you don't have to tie up the backhoe burying it in the back, y'know? xsf421 posted:Watch a show on netflix called rotten. There's an episode that goes into how China uses prisoner slave labor to peel the garlic, it's apparently huge. i would rather be harvested for organs than be forced to peel garlic in a way other than crushing it with the flat of a knife
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Mar 4, 2018 20:37
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Recoome posted:Been out of the industry for almost a month, still feels amazing I still work at my place part time and they routinely gently caress my order up.
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Mar 4, 2018 20:50
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What I'm understanding from the thread right now is that peeled garlic comes mostly from slave labor.
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Mar 4, 2018 20:53
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Skwirl posted:What I'm understanding from the thread right now is that peeled garlic comes mostly from slave labor. You are correct.
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Mar 4, 2018 21:40
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Naelyan posted:You are correct. Feel better about buying a garlic press now.
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Mar 4, 2018 21:44
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I was just posting over in "PYF things you just figured out", and the subject of the post reminded me of this bit of BOH humor. First place I worked when I moved to Roanoke, they had a picture of this fine actor on the door to the fridge: it was the Christopher Walk-In 
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Mar 4, 2018 22:20
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xsf421 posted:Watch a show on netflix called rotten. There's an episode that goes into how China uses prisoner slave labor to peel the garlic, it's apparently huge. Was gonna post this. There are also a couple of episodes that detail how Chinese exporters mask the origin of a lot of their goods to get around various bans. Garlic peeled by prisoners is illegal to export, but it most definitely makes its way to the US.
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Mar 5, 2018 04:25
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JacquelineDempsey posted:If you're lucky. When I worked at the co-op deli, our peeled garlic was "product of China". Always amused me that I was slinging free range organic gluten free fair trade non-GMO [insert food buzzword] seitan wraps to hand-wringing yoga moms that was made with garlic of questionable provenance with a Godzilla-sized carbon footprint. this legit bothers me normal people who don't own businesses or work in supply chain or aren't kitchen slaves or whatever just have no grasp at all on the value of time, what things actually cost, where things in our everyday world actually come from, blah blah blah there should be a 'capitalism/globalization 101' video or something entitled 'why do you even care, when you in fact actually have no idea and probably don't care, and if you want to care, maybe you will know how to care more effectively after watching this video' that every highschool aged person should be required to watch
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Mar 5, 2018 10:28
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JacquelineDempsey posted:it was the Christopher Walk-In I've worked at multiple places that have this and it's corny and I always vandalize the poo poo out of it until it gets taken down.
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Mar 5, 2018 13:10
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mindphlux posted:this legit bothers me this may not be what you're looking for but Das Kapital by Karl R. R. Marx
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Mar 6, 2018 20:04
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I've worked as the roundsman at my current job for 5 going on 6 months now and as of yesterday am being tapped as the new sous chef. The current sous left to be the cdc at a new restaurant and I have the most experience of the rest of the staff. However I just found out that the cdc and the kitchen manager like to get down and are totally slammin' ham outside of work. I sat down with the 2 of them last night to get the deets and aside from the usual responsibilities spiel etc, was told I'll have to move from hourly to salary, but that the owner will have to send me a formal offer. I have not accepted the position yet, as I haven't received that offer. However with a mere 2 days notice they let me know I'd be running the kitchen on Wednesday so they could both take the day off to go to a sportsball event. How hosed is that?
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Mar 6, 2018 20:27
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mindphlux posted:this legit bothers me As an aquarium fish nerd (see my username), I'd love to know how many people know that the catfish being served or sold everywhere as panga/swai/basa is the same fish as the "iridescent shark" you can buy at PetCo, just allowed to grow to naturally and not stunted by being cramped in a 20 gallon tank. I got no problem with it, the fried pangassius I'm selling is delicious as gently caress. Also I just read that you can fake the funk on making unagi with it. I love me some eels, but have reservations since they're going extinct  I wouldn't sell it as unagi, but for home use I'm gonna try it out.
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Mar 6, 2018 20:40
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JacquelineDempsey posted:As an aquarium fish nerd (see my username), I'd love to know how many people know that the catfish being served or sold everywhere as panga/swai/basa is the same fish as the "iridescent shark" you can buy at PetCo, just allowed to grow to naturally and not stunted by being cramped in a 20 gallon tank. I basically don't eat sushi any more because so much of it is heavily overfished Love me some seafood but there are too many things out there (such as eel and tuna) where it's turned into "We have to stop eating this or our grandkids will only be able to read about them"
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Mar 6, 2018 20:52
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Any aquarium you go to probably has a little wallet card listing what fish you can purchase that's sustainably harvested.
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Mar 6, 2018 21:55
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Skwirl posted:Any aquarium you go to probably has a little wallet card listing what fish you can purchase that's sustainably harvested. There's an app for it, the problem is that it isn't good enough to just know the fish, it's important how and where it was caught and 99% of the time the restaurant won't know.
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Mar 7, 2018 00:38
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JacquelineDempsey posted:I got no problem with it, the fried pangassius I'm selling is delicious as gently caress. Also I just read that you can fake the funk on making unagi with it. I love me some eels, but have reservations since they're going extinct double down and call it Shark Unagi
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Mar 7, 2018 02:40
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Hell, just be open about it and call it a 'Responsible and sustainable unagi alternative'
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Mar 7, 2018 08:22
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Shooting Blanks posted:There's an app for it, the problem is that it isn't good enough to just know the fish, it's important how and where it was caught and 99% of the time the restaurant won't know. also if they claim they do know, they're probably lying
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Mar 7, 2018 10:00
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Tunicate posted:also if they claim they do know, they're probably lying Eh, they could also have been lied to and are unwitting participants. The supply chain for foods, especially fish, is very convoluted. It's really easy for fish to be mislabeled somewhere along the line and the restaurant/retailer might have no idea. That, plus the fact that a lot of people (including chefs/cooks) don't know what a lot of fish look like can make it very challenging to be sure about provenance, especially if they're buying fish that have already been processed rather than whole fish.
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Mar 7, 2018 11:09
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wrong thread
Babylon Astronaut fucked around with this message at 02:23 on Mar 8, 2018 |
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Mar 8, 2018 02:16
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So I work at Fuzzy's Taco Shop now, and I like it. Good place to work even if the pay is poo poo, because of course it is. But we get 50% discount on the clock, 25% off the clock. So I go in with my wife to eat and order at the register and ask for my discount. The FOH manager comes over and painstakingly reviews the order to only put the 25% discount on my food, and not on my wife's. Didn't even discount our loving $2 chips and salsa, which we were both eating, obviously. I really don't understand why you'd go out of your way to be a dick to your employee over like $2 like that - it's my loving wife. I'm not bringing in a crowd of my homies to get a discount. I'm sitting there, in the restaurant, eating with my wife. Paid for with my money. I've hardly interact with the FOH manager and it instantly made me dislike her and avoid her at all costs. It just seems so stupid and petty - I could have called the loving order in and gotten the whole thing 25% off but nah. That's how you cost yourself goodwill with your employees for no reason at all.
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Mar 8, 2018 04:24
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Or, the owner is particular about things like that and it’s not worth the stress for the FoH manager. It’s not like he or she is going around discounting everybody’s friend’s food and not yours. There are probably written policies regarding that particular thing. Employee discounts are tightly regulated where I work. Maybe instead of just writing that person off completely, ask about the policy?
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Mar 8, 2018 04:50
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Scheduled myself 80ish hours this week, and I'm hourly, lolololol. Glad chef was cool with me saying I'll work 7a til we're done 7 days a week, but man I really need some solid banquet cooks to apply. I think we're the highest paying hotel in Austin, with CdPs starting at 17.50/hr and skilled cooks starting at 14, still can't get a dozen good cooks, and I still need 5 CdPs. Already had a few people quit, and it's been slow as gently caress, and they've all said they can't handle the stress/long days/standards. Which boggles my loving mind because I will drop whatever I'm doing to teach/help/explain/etc. and so will the rest of the leadership. Like, what did they think was going to happen opening a 1k room luxury hotel attached to a convention center with banquet space for 10k+? But real talk, I'd rather work 80hrs a week than lower our standards and just take warm bodies.
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Mar 8, 2018 05:43
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Chef De Cuisinart posted:But real talk, I'd rather work 80hrs a week Make sure you sleep. And stay away from the tequila.
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Mar 8, 2018 08:04
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Chef De Cuisinart posted:Scheduled myself 80ish hours this week, and I'm hourly, lolololol. Glad chef was cool with me saying I'll work 7a til we're done 7 days a week, but man I really need some solid banquet cooks to apply. I think we're the highest paying hotel in Austin, with CdPs starting at 17.50/hr and skilled cooks starting at 14, still can't get a dozen good cooks, and I still need 5 CdPs.
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Mar 8, 2018 08:13
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Chef De Cuisinart posted:Scheduled myself 80ish hours this week, and I'm hourly, lolololol. Glad chef was cool with me saying I'll work 7a til we're done 7 days a week, but man I really need some solid banquet cooks to apply. I think we're the highest paying hotel in Austin, with CdPs starting at 17.50/hr and skilled cooks starting at 14, still can't get a dozen good cooks, and I still need 5 CdPs. I will move back to Texas and cook for you but you have to beat my current rate of 72 an hour. Balls in your court.
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Mar 8, 2018 08:42
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Chef De Cuisinart posted:Scheduled myself 80ish hours this week, and I'm hourly, lolololol. Glad chef was cool with me saying I'll work 7a til we're done 7 days a week, but man I really need some solid banquet cooks to apply. I think we're the highest paying hotel in Austin, with CdPs starting at 17.50/hr and skilled cooks starting at 14, still can't get a dozen good cooks, and I still need 5 CdPs. What's the law on this in, uh, Texas or whatever? In NY it is straight up illegal to work a 7 day week, even as a salaried person, even as "The Chef", and having any sort of document indicating someone worked a 7 day week (we keep signed documents of managerial days on/off for legal purposes) is considered a liability.
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Mar 8, 2018 14:35
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