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That said, there's definitely days I wish my store had a shower so I could sleep in my car instead of having to drive ~30 minutes home just to turn around six hours later and drive back.
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Mar 11, 2019 11:13
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| # ? May 30, 2024 10:37 |
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Coasterphreak posted:The fact that you don't get it tells me that you're the rear end in a top hat that shows up 45 minutes late, shitfaced, smelling like sweaty armpit because you've been on a bender and haven't taken time to shower in a couple days. Not right now. He doesn’t have a job, he got fired for going on too many benders. And probably sexual harassment too
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Mar 11, 2019 14:11
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I have an interview for a big boy job tomorrow. Wish me luck.
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Mar 12, 2019 01:01
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Errant Gin Monks posted:Not right now. He doesn’t have a job, he got fired for going on too many benders. My theory is that he got caught drinking in the bathroom one too many times
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Mar 12, 2019 02:10
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Coasterphreak posted:My theory is that he got caught drinking in the bathroom one too many times You know I enjoy giving AMAHD a hard time, but I’m glad he is in the thread. He reminds me of all the waiters I grew up working with at crappy places that enjoyed drinking and sexing up coworkers (consensually obviously). Back when I was a kid I loved that life. It was a hell of a lot of fun. AHMAD man I hope you get a new job soon and don’t drink yourself to an early grave. Please keep on posting and when I’m giving you poo poo let it roll off, because dammit I love reading the dumb poo poo you do.
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Mar 12, 2019 05:00
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Hello thread! I'm always tired, my feet always hurt, I feel like my body and mind are falling apart, and I feel so trapped that I regularly contemplate suicide. In other words my inadvertent cooking career is going splendidly. On a separate note, I started a new job and getting instructed and corrected on how they do things here is giving me impostor syndrome. Does anyone else struggle with this? I hesitate to use the word mansplaining but I feel like that's a part of the dynamic. I normally wouldn't worry about it but it's making me stressed out any time someone is watching me on the line.
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Mar 12, 2019 09:12
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In my experience, do whatever you're told and if you think you have a better way wait until it's slow and say "hey [supervisor] could I try one like this?"
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Mar 12, 2019 21:39
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pile of brown posted:In my experience, do whatever you're told and if you think you have a better way wait until it's slow and say "hey [supervisor] could I try one like this?" I am doing what I'm told, but I received hardly any training to speak of by the head cook before he left and the owner is a typical seagull manager who only communicates with me to let me know when I've done something wrong. Nonetheless, most of the criticism is coming from another cook who is in no way my superior. He gets irritable at sharing the line with me even though that's my job and I'm there to relieve him, that sort of thing. He once stepped away from the line to walk across the kitchen and tell me to hold the lettuce I was shredding differently. I don't have a ton of line experience, granted, but I have years of prep at various locations and I'm perfectly capable of shredding lettuce. The other day I was sliding past him and said "BEHIND Ya" and he stopped and said "sorry I didn't know you were behind me, you know you're only supposed to say, Behind?" and asked if I was familiar with kitchen lingo. It's a bit humiliating.
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Mar 12, 2019 22:32
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Red Ryder posted:The other day I was sliding past him and said "BEHIND Ya" and he stopped and said "sorry I didn't know you were behind me, you know you're only supposed to say, Behind?" and asked if I was familiar with kitchen lingo.
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Mar 12, 2019 22:38
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Red Ryder posted:I am doing what I'm told, but I received hardly any training to speak of by the head cook before he left and the owner is a typical seagull manager who only communicates with me to let me know when I've done something wrong. Nonetheless, most of the criticism is coming from another cook who is in no way my superior. He gets irritable at sharing the line with me even though that's my job and I'm there to relieve him, that sort of thing. He once stepped away from the line to walk across the kitchen and tell me to hold the lettuce I was shredding differently. I don't have a ton of line experience, granted, but I have years of prep at various locations and I'm perfectly capable of shredding lettuce. The other day I was sliding past him and said "BEHIND Ya" and he stopped and said "sorry I didn't know you were behind me, you know you're only supposed to say, Behind?" and asked if I was familiar with kitchen lingo. It's a bit humiliating. Just pretend you don’t speak English
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Mar 12, 2019 22:39
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Yeah, that dude's an rear end in a top hat.
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Mar 12, 2019 22:44
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"I wish you'd let me know about your hearing disability weeks ago when I started here"
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Mar 12, 2019 23:29
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pile of brown posted:"I wish you'd let me know about your hearing disability weeks ago when I started here" "Maybe you didn't hear me with your head crammed so far up your rear end."
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Mar 12, 2019 23:45
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Yeah Id of snaped back at them by now.
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Mar 13, 2019 01:24
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I've worked in a lot of different environments and honestly I'd respond to that situation in different ways in each of them. If you feel like management would be bothered by their behavior just ask them to pay attention when the other employee talks to you. If you think you need to take them outside maybe do that. I worked somewhere where someone wanted to flex on me but I'm kinda hard to rattle so I just shook it off and talked poo poo back at him when he gave me the opportunity.
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Mar 13, 2019 01:38
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I was about to come in here and type a bunch of words about how I give a spiel to new employees saying "at no point do I think you're stupid, but I'm gonna tell you to do some stuff that might make it seem that way. it's just so the thing is said out loud once so my expectations are clear and after that I'll leave you to do your thing unless you have questions or issues" and maybe it's something like that happening but with less forewarning, but no, that guy is just an rear end in a top hat with an inferiority complex.
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Mar 13, 2019 05:46
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You don’t need to talk to people in that way at all and doing so is poor management/leadership
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Mar 13, 2019 06:01
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MAKE NO BABBYS posted:You don’t need to talk to people in that way at all and doing so is poor management/leadership If this is directed at me, I don't actually talk to people like they're stupid. I just like to say everything once, even the stuff that "should" be obvious, like "Ok, here's the recipe for pico. The tomatoes are there, onions are there, the rest is in the fridge. Make sure you wash the tomatoes and peppers and herbs." Washing produce is a 'yeah, no poo poo, that's obvious' kind of a thing for most people. That kinda thing. And I like to give my little preamble about it early on so someone who's been cooking for 5 years doesn't get offended when I tell them to wash a tomato - it's not that I think they're an idiot or don't know how to cook, it's that at some point someone didn't do the thing so now I say it out loud once so that my expectations are set and I don't have to give them poo poo about not washing a tomato later on.
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Mar 13, 2019 23:10
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Red Ryder posted:I am doing what I'm told, but I received hardly any training to speak of by the head cook before he left and the owner is a typical seagull manager who only communicates with me to let me know when I've done something wrong. Nonetheless, most of the criticism is coming from another cook who is in no way my superior. He gets irritable at sharing the line with me even though that's my job and I'm there to relieve him, that sort of thing. He once stepped away from the line to walk across the kitchen and tell me to hold the lettuce I was shredding differently. I don't have a ton of line experience, granted, but I have years of prep at various locations and I'm perfectly capable of shredding lettuce. The other day I was sliding past him and said "BEHIND Ya" and he stopped and said "sorry I didn't know you were behind me, you know you're only supposed to say, Behind?" and asked if I was familiar with kitchen lingo. It's a bit humiliating.
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Mar 14, 2019 00:18
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I also want to be clear: in a decade and a half of full service kitchen work, this is the most important thing I've learned: a chef exists to find people who care less about themselves than faceless guests, and work them into the grave so that rich people can have healthy bowel movements. Hospitality people will do it. They trust that it's worth it. They will give as much of themselves as needed. Once you let a little kitchen sadist go around making people feel small for his own aggrandizement, they become a black hole that sucks all the reward and dignity out of the job. It will literally save lives driving these toxic narcissists out of the industry, and frankly, there's not a job worth keeping if losing it takes a powertripping fuckhead out of the business. You'll find other kitchens, your coworker won't un-shoot themself, you won't un-take the pills that help you put up with it, and you won't get the time and love you let the bastards steal, so if you're going to rush the mound, go big, and be decisive. Re-cutting some red peppers is a small price to pay for them to learn that you are not welcome, and your attitude will not be tolerated. Again, save a life, humiliate a power tripping rear end in a top hat. Babylon Astronaut fucked around with this message at 00:33 on Mar 14, 2019 |
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Mar 14, 2019 00:26
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Dog Update: He figured out how to get past the empty cardboard box so more drastic steps had to be taken to keep him out of the kitchen.
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Mar 14, 2019 10:24
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https://www.youtube.com/watch?v=Dn2Gs5OphV0
Coasterphreak fucked around with this message at 12:07 on Mar 14, 2019 |
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Mar 14, 2019 12:05
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Republicans posted:Dog Update: He figured out how to get past the empty cardboard box so more drastic steps had to be taken to keep him out of the kitchen. That's a good doggo.
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Mar 14, 2019 12:57
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Republicans posted:Dog Update: He figured out how to get past the empty cardboard box so more drastic steps had to be taken to keep him out of the kitchen. He looks so defeated 
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Mar 14, 2019 15:46
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There’s nothing like the family atmosphere of a good kitchen team. Cheers y’all, I miss that life.
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Mar 14, 2019 23:41
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So who else is getting ready to be turbo-hosed for St Patrick's? Gotta love my chef, he talked the owner into a limited menu all day/night Saturday, made sure everyone is working, and yesterday handed out a printed "action plan"* that lays out what prep everybody needs to do today. I only have to worry about 5 instead of a dozen different kinds of flatbreads, no loving substitutions, and I'm gonna have a helper whose sole job is to keep rolling that dough out for me. We had a 50-top party last night that ran like a well-oiled machine under his direction and only 3 cooks on the line, so I'm feeling more pumped than spooked. That said, errbody stay safe today, stay away from mandolins, it's the Ides of March. edit: whoops, forgot to add my * footnote. I loved BSG back when it was on, and all I could think of when he said "action plan" was "ACTION STATIONS, ACTION STATIONS!" JacquelineDempsey fucked around with this message at 16:19 on Mar 15, 2019 |
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Mar 15, 2019 14:28
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JacquelineDempsey posted:So who else is getting ready to be turbo-hosed for St Patrick's? Gotta love my chef, he talked the owner into a limited menu all day/night Saturday, made sure everyone is working, and yesterday handed out a printed "action plan"* that lays out what prep everybody needs to do today. I only have to worry about 5 instead of a dozen different kinds of flatbreads, no loving substitutions, and I'm gonna have a helper whose sole job is to keep rolling that dough out for me. We had a 50-top party last night that ran like a well-oiled machine under his direction and only 3 cooks on the line, so I'm feeling more pumped than spooked. I'm in catering now. This is a slow week. I decided to just take work off until the 19th. Feelsgoodman.
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Mar 15, 2019 18:34
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You know I used to think that nothing could be worse than working St Paddy’s in west philly at a college bar. That was chaos, all hands on deck at 10am and just chucking kids left and right for bringing their own, kids puking under tables, sheer bedlam. Now I work for a company that makes an Irish whisky. And I’ve been invited into the heart of the beast in Lower Manhattan. Me and y colleague are going because our Irish whisky ambassador is a petite FOB girl in her 20s and has never seen the bridge and tunnel beasts in motion. Heaven help us all. (A fun follow up on the first story- I begged off early when the carnage died down around 4, because it wasn’t my regular shift and it out me on day 6. I come into the shop a few days later, and one of the owners summons me to his office. 23 y/o bloody is pretty sure he’s getting canned over something like getting high in the DJ booth with the usual Rasta jockeys, but no- owner is there to show me security footage of our 5’6” ex marine door man bouncing a Wharton kid straight through a glass door, confiscating his fake ID and credit card, which the owner used to find his father and inform him of what the damages were going to cost. We watched it on repeat for about ten minutes.)
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Mar 15, 2019 20:21
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JacquelineDempsey posted:So who else is getting ready to be turbo-hosed for St Patrick's? Gotta love my chef, he talked the owner into a limited menu all day/night Saturday, made sure everyone is working, and yesterday handed out a printed "action plan"* that lays out what prep everybody needs to do today. I only have to worry about 5 instead of a dozen different kinds of flatbreads, no loving substitutions, and I'm gonna have a helper whose sole job is to keep rolling that dough out for me. We had a 50-top party last night that ran like a well-oiled machine under his direction and only 3 cooks on the line, so I'm feeling more pumped than spooked. I was expecting spring break to be much worse since we're down a saute cook but it's been pretty smooth.
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Mar 16, 2019 07:56
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St. Pat's is pure amateur night, so I will continue my tradition of using the excuse to make soda bread and colcanon to go with some venison sausages.
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Mar 16, 2019 12:25
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Im working the door at a bar on Dallas parade route. Should be a nice shitshow.
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Mar 16, 2019 15:05
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We got three extra kegs of Coors light and three big bottles of green food coloring. All set for tomorrow.
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Mar 16, 2019 17:13
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Republicans posted:We got three extra kegs of Coors light and three big bottles of green food coloring. All set for tomorrow. We aren't doing green beer, just 50 kajillion extra bottles of Bud Light in green bottles (and so much other beer we can't even close the beer cage in the walk-in). Out of curiosity, how does one add the green to keg beer? Like, where in the tapping process does that occur? Always wondered about that. We've also made however many Jello shots one can make with 54 (that is the actual number) of boxes of Jello. Hold me, guys, I'm scared.  Last night we were stupid busy, just being Friday and people gearing up for party weekend, and holy crow was I off my game. Had a perfect storm within 15 minutes of: 1. Started getting in the weeds on my station 2. Made a BBQ chix flatbread, and while putting on the finishing artful drizzle of BBQ sauce, the cap on the squeeze bottle comes off and glorps BBQ all over one end. 3. One of my peels, the head slightly unscrewed from the pole as I was pulling out. The head lurched about 30 degrees as I yanked from the oven, and I dropped a whole fuckin' pizza --- BLOP --- right on the floor. 4. Now I'm growing so many weeds my nickname should be Miracle-Gro I blame the Ides of March. There's one cook who's always telling me not to be a hero, and to ask him for help if I need it. Damned if I didn't finally get over my "I'm the only woman in the kitchen and need to prove myself" complex, and yelled for him to come help last night; he did, and with aplomb. End of the night, chef was p cool about everything, though, especially when I appealed to our superstitious side and said "Sorry chef --- gettin' all my gently caress-ups out of my system today, so tomorrow will be flawless!" Fingers and toes crossed. Godspeed, y'all.
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Mar 16, 2019 18:40
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JacquelineDempsey posted:Out of curiosity, how does one add the green to keg beer? Like, where in the tapping process does that occur? Always wondered about that. I'm pretty sure they just pour some in every pitcher/glass.
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Mar 16, 2019 19:12
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Look on the bright side Jacque, you didn't drop any flat breads on your bare arms or anything. That's a plus. I'm looking forward to Tuesday. I'm off, things have slowed back down a bit at the hospital. And Tuesday I have my next therapist appointment. I've been taking notes of things to talk about. And I have a hair appointment scheduled after that to like, figure out what the gently caress I do with my hair because I don't know what the gently caress being raised a guy and all that.
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Mar 17, 2019 02:39
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Out of the six people scheduled to work tonight, only three actually showed up. That's to run the whole restaurant, FOH and BOH. And we loving killed it and still got out on time.
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Mar 17, 2019 04:53
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That...hurt. I opened someone else’s bar when the barback was two and a half hours late. Should never have got on the boat. Neighbor left pedialyte at the door. Next year I’m going on vacation.
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Mar 17, 2019 19:49
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Errant Gin Monks posted:You know I enjoy giving AMAHD a hard time, but I’m glad he is in the thread. He reminds me of all the waiters I grew up working with at crappy places that enjoyed drinking and sexing up coworkers (consensually obviously). Back when I was a kid I loved that life. It was a hell of a lot of fun. Hahah. Thanks for this. I haven’t even looked for work yet. Oh god that whole process is going to be lovely. I’ll keep ya updated. Hope all is well with you as well.
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Mar 17, 2019 22:05
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Didn’t you lose your job over a month ago?
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Mar 17, 2019 22:11
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| # ? May 30, 2024 10:37 |
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Yes. I’ve literally been chilling on money I saved for years... But funds are getting low. So it’s time to make some moves.
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Mar 17, 2019 22:46
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