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JacquelineDempsey posted:("I used to make $5 an hour, and I never had debt!" Yeah, that was in the 70's, hon) holy gently caress adjusted for inflation that's $23/hr
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Nov 27, 2018 07:45
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I made 5.15 at my first job in 98. I left that job at 10. My last kitchen job a few years ago I left at 11.
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Nov 27, 2018 08:06
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Hmm, lesbian Trump supporter. Is she a TERF (Trans-Exclusionary Radical Feminist for those who don't know the acronym)? Legit question, but the way you describe her makes it seem, sorta likely. Or if not full TERF, she still probably wouldn't like me. Hah.
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Nov 27, 2018 15:25
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Manuel Calavera posted:Hmm, lesbian Trump supporter. Is she a TERF (Trans-Exclusionary Radical Feminist for those who don't know the acronym)? Legit question, but the way you describe her makes it seem, sorta likely. Or if not full TERF, she still probably wouldn't like me. Hah. I'm not sure if this makes her better or worse than a TERF, but she's not even a feminist, I don't think. Back in January we had a big Women's March in our fair city. My husband went with some friends to show his solidarity, but I didn't ask for that morning off because it was a Saturday, and I was still fairly new there. When I mentioned in passing that he was going and wished I could, she snorted "is he a feminist?" I replied "well, he's not super politically active or anything, but he stands by womens' rights." She made a face and shook her head. And yeah, once there was something being discussed on the radio about trans people, and she loudly declared that these people were crazy, whatever parts you were born with, that's what you are, or something to that effect. So you guessed correctly! She also gleefully talks about being pro Chik-fil-a, how she and her girlfriend went there when everyone pro LGBT was making a deal of boycotting them. She was raised ultra Catholic in the 60's, went to school with nuns and the whole nine yards, so I smell a whole lot of internalized homophobia and self-loathing. When you factor that in, it's more sad than anything.
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Nov 27, 2018 16:14
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So how do I explain to my boss I need more labor hours? We are at the point where things arnt getting cleaned well enough and food prep is going down. I cant run any specials because I dont have the time to prep anything.
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Nov 27, 2018 16:49
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ApolloSuna posted:So how do I explain to my boss I need more labor hours? We are at the point where things arnt getting cleaned well enough and food prep is going down. I cant run any specials because I dont have the time to prep anything. Approach it from a cost savings perspective.
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Nov 27, 2018 17:22
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ApolloSuna posted:So how do I explain to my boss I need more labor hours? We are at the point where things arnt getting cleaned well enough and food prep is going down. I cant run any specials because I dont have the time to prep anything. How hard are your people working? Do you need more labor hours, or do you need people who are actually working while on the clock? I never advocate for letting people go except when necessary, but it's important to understand whether your existing employees might need some encouragement/coaching/training. I guess the best way to think about it is this - has business improved (or changed) enough that your people are simply overworked? If so, then more labor hours are absolutely justified. If business has not improved noticeably, but you're missing out on prep/cleaning, where are those hours going now? Edit: The more straightforward way to put this to your boss is to ask about how labor cost has changed over X period of time.
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Nov 27, 2018 17:35
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Kosani posted:Approach it from a cost savings perspective. Always always this. If you can save a restaurant owner some money they're gonna be way more open to your suggestions.
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Nov 27, 2018 18:04
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I run a homeless/recovery kitchen where we employ residents. So yeah the poo poo we let em get away with would be write ups in other kitchens but its kind of training people how to be functional adults again. Ive definitely upped the sales a lot but we have hit a point where they are stagnet. We can do a lot more but when your boss is like "god will provide" it runs into a stalemate. I guess I just dont have any solid way of showing how we will make more money but I know we cant push out more business without poo poo going downhill. I have an idea of how to switch around the labor a bit to get things going but its like just gimmie 2 months to make things happen.
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Nov 27, 2018 19:09
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God will provide, through you. It's like that christians in a flood joke. "What do you mean I didn't answer your prayers? I sent three boats and a helicopter!"Shabadu posted:how dare you sully the name of yan can cook I always exercise my chickens. Shame Jeff Smith (Frugal Gourmet) turned out to be a sex pest. I remember watching him a bunch on PBS growing up. Him, Julia Child, and Jacques Pepin.
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Nov 27, 2018 19:46
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Shooting Blanks posted:How hard are your people working? Do you need more labor hours, or do you need people who are actually working while on the clock? I never advocate for letting people go except when necessary, but it's important to understand whether your existing employees might need some encouragement/coaching/training. I'm with this poster. I'm no rocket surgeon when it comes to kitchen costs, but we have two cooks who are freakin' Johnny On The Spot when it comes to prep, as in, they will come up to me if I'm shift lead and beg for stuff to do. Then I got a few noodleheads who I have to beat with a stick to do something as simple as crack eggs or pulling cheese. We're better off paying 2 decent people to knock out all the prep than putting on 4 people who dick around on their phones or can't fathom that you can actually talk and work at the same time. Also, (and I'm sorry if I'm stating the obvious that you've already thought of), look into any way you can streamline your prep. We used to cut and grind whole pork butt for sausage, until the owner figured out that it cost way less to get pre-ground butt than to pay 5 people to stand there sawing away at 15 lb butts for hours on end. I'm all about trying to do everything from scratch, for freshness and quality, but sometimes you gotta cut corners. No one's complained about our sausage since we switched, we still season it the same way, but Monday's are no longer "have 6 people on the schedule just to cut meat" days. (And thank god, that poo poo made my hand arthritis flare up like a motherfucker) Fake edit: just saw your reply as I was previewing my post. "God will provide", lol. Maybe that's what my owner is thinking when he's scratching his head over why we get zero traffic since we started doing lunch, and I've suggested numerous times to just get a $40 banner made by Vistaprint to put outside that says "HEY YOU FUCKERS, WE'RE OPEN FOR LUNCH NOW" (okay, not the exact wording)
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Nov 27, 2018 19:46
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JacquelineDempsey posted:I'm with this poster. I'm no rocket surgeon when it comes to kitchen costs, but we have two cooks who are freakin' Johnny On The Spot when it comes to prep, as in, they will come up to me if I'm shift lead and beg for stuff to do. At the risk of making callous assumptions - these are the people you bring wiht you to your next, better paying job. If your pay is crap, their pay is crap. Everybody's understaffed, so keep the good apples like those close to hand. Willie Tomg posted:holy gently caress adjusted for inflation that's $23/hr Just out of curiosity, where are you doing your inflation conversion? I've been trying to find one that's straight inflation, not CPI-based
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Nov 27, 2018 20:45
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TheParadigm posted:At the risk of making callous assumptions - these are the people you bring wiht you to your next, better paying job. If your pay is crap, their pay is crap. Oh hell yeah, heard. The one cook, she's moving soon, and I've already told her she can use me as a reference. Can't speak highly enough about her. Hell of a cook and even though she's still recovering from a horrible car accident years ago where she broke like 24 bones in her body and had to learn how to walk again (she gets ALL the breaks she wants when it's my shift), she'll start deep cleaning under the prep tables or some poo poo if there's nothing else to do. Love her. The other cook, he's new, but same way. Always "Ok, JD, what can I do now?" He gets antsy if I don't have a task for him. I want, like 3 clones of him, and 3 less clowns. I'm poaching the hell out of him when I leave.
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Nov 27, 2018 21:31
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Brute Squad posted:Shame Jeff Smith (Frugal Gourmet) turned out to be a sex pest. I remember watching him a bunch on PBS growing up. Him, Julia Child, and Jacques Pepin. I watched them as well as Ming Tsai, Mario (now bad), David Rosengarten and Emeril.
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Nov 27, 2018 21:42
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ApolloSuna posted:I run a homeless/recovery kitchen where we employ residents. So yeah the poo poo we let em get away with would be write ups in other kitchens but its kind of training people how to be functional adults again. Ive definitely upped the sales a lot but we have hit a point where they are stagnet. We can do a lot more but when your boss is like "god will provide" it runs into a stalemate. I guess I just dont have any solid way of showing how we will make more money but I know we cant push out more business without poo poo going downhill. I have an idea of how to switch around the labor a bit to get things going but its like just gimmie 2 months to make things happen. I'm not sure how you expect to turn a profit and also teach disadvantaged people life skills, as those two things are typically mutually exclusive.
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Nov 27, 2018 23:28
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Brute Squad posted:Shame Jeff Smith (Frugal Gourmet) turned out to be a sex pest. In high school I applied for a summer job at Burger King and when cooking as a hobby came up the guy who interviewed me bragged about how the Frugal Gourmet was his uncle or something. Being in high school my immediate response was "Didn't he molest a bunch of people?" Needless to say I didn't get the job.
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Nov 28, 2018 02:04
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Justin Wilson is my favorite all time. https://youtu.be/8F4Ws_2XwdU https://youtu.be/oScmodG_riM Phil Moscowitz fucked around with this message at 02:22 on Nov 28, 2018 |
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Nov 28, 2018 02:19
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Jacques Pepin made me want to be a chef. Ultimately I didn’t go into the industry professionally but he started my love of food.
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Nov 28, 2018 03:10
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JacquelineDempsey posted:I'm not sure if this makes her better or worse than a TERF, but she's not even a feminist, I don't think. Back in January we had a big Women's March in our fair city. My husband went with some friends to show his solidarity, but I didn't ask for that morning off because it was a Saturday, and I was still fairly new there. When I mentioned in passing that he was going and wished I could, she snorted "is he a feminist?" I replied "well, he's not super politically active or anything, but he stands by womens' rights." She made a face and shook her head. Woo guessing correctly. My prize is leaving at 8pm tomorrow night, and having to be back at 5am the next day. Agreed that she sounds like a bitter lady. So more best of luck on your job search dude. <3 e - since he's come up. Martin Yan is a nice guy, I met him twice when I was working for Giant Eagle (grocery chain based out of Pittsburgh.) Met Alton Brown once too, he was kind of a butt. But he could have been just busy from the sorta tour things. Mercedes Colomar fucked around with this message at 03:34 on Nov 28, 2018 |
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Nov 28, 2018 03:30
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Phil Moscowitz posted:Justin Wilson is my favorite all time. First, you make a roux! (2:40 if it doesn't cue) https://www.youtube.com/watch?v=eK4umRMJlrs&t=160s
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Nov 28, 2018 04:20
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Manuel Calavera posted:Woo guessing correctly. My prize is leaving at 8pm tomorrow night, and having to be back at 5am the next day. Agreed that she sounds like a bitter lady. Is Martin Yan the same dude from "Wok With Yan"? I loved that show growing up. Same with Frugal Gourmet, but as has already been pointed out, that's... kind of a tainted memory now. Also yins aren't saying it correctly, it's Giant Iggle (my step dad is from Pittsburgh, many childhood memories of going there to get chip-chop beef with my grandparents)
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Nov 28, 2018 04:33
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JacquelineDempsey posted:I'm with this poster. I'm no rocket surgeon when it comes to kitchen costs, but we have two cooks who are freakin' Johnny On The Spot when it comes to prep, as in, they will come up to me if I'm shift lead and beg for stuff to do. Then I got a few noodleheads who I have to beat with a stick to do something as simple as crack eggs or pulling cheese. Gotta admit, that banner would get me to come in for lunch.
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Nov 28, 2018 11:51
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JacquelineDempsey posted:Is Martin Yan the same dude from "Wok With Yan"? I loved that show growing up. This is triggering me
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Nov 28, 2018 14:59
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Mu Zeta posted:This is triggering me Whoops, my bad, that was Stephen Yan apparently! (C'mon, it's been like over 30 years and 3000 gallons of beer since I watched Wok With Yan, and I never watched Yan Can Cook, cut me a little slack) Sorry! Interestingly enough, Wikipedia tells me that though unrelated, Martin did work for Stephen back in the 80s.
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Nov 28, 2018 15:20
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JacquelineDempsey posted:Is Martin Yan the same dude from "Wok With Yan"? I loved that show growing up. Same with Frugal Gourmet, but as has already been pointed out, that's... kind of a tainted memory now. Yan Can Cook was his show (e - as you found out.) My dad is from the area, I know my Pittsburghese tyvm.  I lived on the North Side for three years for college at that.
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Nov 28, 2018 15:41
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Manuel Calavera posted:Yan Can Cook was his show (e - as you found out.) My dad is from the area, I know my Pittsburghese tyvm. I stand corrected, friend. What do you think of chip-chop? Did you have it with Heinz 57 sauce? It always seemed like an alien observed BBQ from a distance and tried to recreate it on his home planet. Still better than when my rapidly-going-senile gramma tried to make chicken cordon bleu. It was raw in the center, and my mom was furtively trying to distract gramma, grab our plates, and stick them in the microwave so we wouldn't all starve/die. "JD, why don't you show gramma the picture you drew this morning?"
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Nov 29, 2018 19:26
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So what can I do with a case of lemons and 2 cases of bannanas that are about to go bad?
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Nov 29, 2018 21:19
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ApolloSuna posted:So what can I do with a case of lemons and 2 cases of bannanas that are about to go bad? Lemons? Give to the bartender
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Nov 29, 2018 21:24
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ApolloSuna posted:So what can I do with a case of lemons and 2 cases of bannanas that are about to go bad? Banana bread for the bananas, lemon preserves for the lemons. May have to run to a restaurant supply store or Walmart for canning jars, but that'll also open up a ton of other options for food in the future anyway.
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Nov 29, 2018 21:29
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JacquelineDempsey posted:I stand corrected, friend. What do you think of chip-chop? Did you have it with Heinz 57 sauce? It always seemed like an alien observed BBQ from a distance and tried to recreate it on his home planet. I know vaguely of chip-chop, and I do like Heinz 57, mostly as a condiment for my Waffle House hashbrowns. I have such a weird food upbringing, hah. But goddamn, that chicken. ALSO! an update for yall. I have my first doctor appointment for HRT stuff in THREE! WEEKS! AAAAAAAAAAAAAA.
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Nov 29, 2018 22:36
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ApolloSuna posted:So what can I do with a case of lemons and 2 cases of bannanas that are about to go bad? Just consulted with my husband, who used to be a pastry cook at that Army DFAC I worked for and had to deal with about-to-expire produce, particularly bananas, all the time. The Army loved to over order on produce. Banana bread, muffins, and pudding were his go-to items when faced with a bunch of brown bananas in the walk in. We ran banana pancakes at my current job as a brunch special once which sold pretty well, and I seem to recall you saying your pancakes were a big seller, that might be an idea. Lemons were a bit more of a head-scratcher for him. Again he suggested pudding (possibly for use in a custard pie) as well as lemon cookie bars, and some kind of lemon chicken stir-fry, which would probably keep well in steam tables if that's how your joint works. Okay, he also just said "well he could juice all those lemons, stick 'em in ice cube trays, and freeze it, then he'll have lemon juice for flavoring or whatever whenever he needs it." Better than pitching them, that's for sure.
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Nov 30, 2018 00:49
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ApolloSuna posted:So what can I do with a case of lemons and 2 cases of bannanas that are about to go bad? Moroccan preserved lemon. Last forever in jars, and are super useful for dressings and whatnot. Recipes abound online. Also super decent with pretty much any citrus that I've run across. My predecessor left me with 5 or 6 jars of the stuff after overordering by a case or so. Pretty sure he put about 70/30 kosher salt/white sugar in them.
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Nov 30, 2018 01:16
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Preserved lemons own
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Nov 30, 2018 05:09
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JacquelineDempsey posted:Lemons were a bit more of a head-scratcher for him. Again he suggested pudding (possibly for use in a custard pie) as well as lemon cookie bars, and some kind of lemon chicken stir-fry, which would probably keep well in steam tables if that's how your joint works. I think my suggestion here is biscuits/scones and lemon curd. Something that isn't terribly difficult, yet is tasty. Good flaky biscuits aren't that hard to make and also freeze pretty great.
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Nov 30, 2018 05:16
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How do lemons ‘go bad?’
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Nov 30, 2018 05:20
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They get soft and mushy and start to grow mold
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Nov 30, 2018 06:03
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MAKE NO BABBYS posted:How do lemons ‘go bad?’ over time
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Nov 30, 2018 06:06
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Lol, I was being facetious, I know how they go bad, but for real that takes fuckin forever. E: you know your citrus room should be slightly cooled, yes? If you have whole cases of lemons going bad, that’s wild
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Nov 30, 2018 06:10
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Lots of people blame the schools. I think it's really the current economy. They know there just aren't any real options, you know?
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Nov 30, 2018 08:25
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MAKE NO BABBYS posted:Lol, I was being facetious, I know how they go bad, but for real that takes fuckin forever. It's actually a seasonal thing: if all your supplier can get is the tail end of last year's crop because this year's crop hasn't yet hit the supply chain in your part of the country, there's times when the only lemons available have been sitting in a warehouse for the better part of a year. fake edit: or you get stuck with 165/200ct rather than 140ct which sucks if your purpose is fresh juice
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Nov 30, 2018 08:56
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