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Both of those can be summed up as "keep your professional relationships professional," because regardless of what you do the business is going to. You don't owe your employer anything outside of professional courtesy and whatever your employment agreement entails. That said, if I had a good working relationship somewhere, and gave them notice, and they asked if they could pay me to train a replacement, or help out in my free time from new job, I would of course consider it. Being someone people can ask for help means they'll listen to you if you ever need help.
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May 2, 2019 22:14
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pile of brown posted:Keep them forever and see which host(ess) is down to give them an hj at least Who let AMAHD back in?
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May 6, 2019 21:37
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bunnyofdoom posted:Who let AMAHD back in? are you seriously asking who let the dogs in
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May 6, 2019 23:37
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who?
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May 7, 2019 02:48
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What do you mean who? Do you even get down?
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May 7, 2019 04:13
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https://twitter.com/DynamoNestico Has anyone else seen this serving stories twitter?
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May 7, 2019 06:47
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Mezzanon posted:https://twitter.com/DynamoNestico Not until you posted it, but I'm in love. https://twitter.com/DynamoNestico/status/1125582000285470728?s=19 https://twitter.com/DynamoNestico/status/1124138196856651776?s=19 Air Skwirl fucked around with this message at 08:09 on May 7, 2019 |
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May 7, 2019 07:51
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https://twitter.com/JanelleCShane/s...ber%3D30%23pti8
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May 9, 2019 02:32
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I lost it at meat seeds
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May 10, 2019 05:55
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Update on my previous post. I found out today that my parent company, in light of the recent pay scale restructuring I fought for, has hired a small firm to track pay rates for the region in order to stay competitive and avoid this happening again to other properties. I may have caused a whole lot of people that I don't even work with to start seeing better pay.
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May 10, 2019 06:04
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ty for ur service
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May 10, 2019 07:16
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Sandwich Anarchist posted:Update on my previous post. Hell yeah <3
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May 10, 2019 15:28
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Ugh, five years in an office, I yearn again for me. I think I'm gonna ask to stage at my fav little wine bar. I dream of food writing by day and pouring at night.
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May 10, 2019 18:05
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2 new line cooks are plucking my every nerve. Both boast a ton of experience, more so than I have professionally. Now I'm not saying I'm all that and a bag of chips, but I have subscriptions to Cooks Illustrated that are literally older than most of my co-workers. So while I may not have boatloads of actual industry experience, but see poo poo like this... Cook #1. Was supposedly head line cook at a resort once, yet did not know the difference between oysters and calamari. Asked me last night while we were in the walkin where the Romano was. "In those tubs up there, top shelf." "This?", he asks, holding a tub that says ROMANO right on it. Cook #2. Guy who claims to have lived his whole life in restaurants. One of my competent coworkers asked for a sprig of parsley from his salad station. "YO WHAT THE gently caress IS A SPRIG, I DUNNO WHAT YOURE loving ASKING ME FOR", he yells, flying off on a meth-fueled rant. Hilariously also threw a toddler-like tantrum last night over being asked to break down some boxes and tidy the walk-in, mumbling "I came here to cook, not do this poo poo, the dishwasher should do this poo poo". Yeah, you came here to cook, but you don't know what a goddamn sprig of parsley is. No wonder chef put you on side work like that. You putz. Thread, give me strength.
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May 10, 2019 19:07
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Here Comes the World's First AI Generated Whiskey
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May 10, 2019 21:03
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JacquelineDempsey posted:Cook #2. Guy who claims to have lived his whole life in restaurants. One of my competent coworkers asked for a sprig of parsley from his salad station. "YO WHAT THE gently caress IS A SPRIG, I DUNNO WHAT YOURE loving ASKING ME FOR", he yells, flying off on a meth-fueled rant. Hilariously also threw a toddler-like tantrum last night over being asked to break down some boxes and tidy the walk-in, mumbling "I came here to cook, not do this poo poo, the dishwasher should do this poo poo". Yeah, you came here to cook, but you don't know what a goddamn sprig of parsley is. No wonder chef put you on side work like that. You putz. What kind of cook doesn't like spending fifteen minutes to organize/debox the walk-in?
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May 11, 2019 00:25
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My boss walks in the kitchen every once and while in her slippers, and even occasionally in her bare feet, and every time she does I die a little inside.
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May 11, 2019 04:16
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Rama of Ra posted:My boss walks in the kitchen every once and while in her slippers, and even occasionally in her bare feet, and every time she does I die a little inside. Mad props for never ever ever having broken glass or plates or tiny shards thereof on your kitchen floors! Let alone any gross food parts or anything! Be a real shame if anything happened...
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May 11, 2019 04:57
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Yeah try not to spill oil in her path or anything
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May 11, 2019 05:30
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Coasterphreak posted:What kind of cook doesn't like spending fifteen minutes to organize/debox the walk-in? One who doesn't know the satisfaction when the mise is -just right-.
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May 11, 2019 07:11
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I'm not sure if y'all are being facetious or not, but hell yeah I love getting a 10 min break from standing next to two 600 degree ovens and hearing the ticket printer chittering away, when chef asks me to sweep and mop the walkin. Quiet, cool, and I get to mutter to myself about poo poo and decompress for a second. But... [Robert Stack VO] Tonight, on Unsolved Mysteries: Why is there always a stray lemon when JD sweeps the walk-in? Sometimes, it's an errant chicken wing [zoom on wing on the floor] Other times, there may be some onion skins. [shot of onions, string music intensifies] But always... There's a lemon. Tucked far away under the racks, where no broom can whisk away its slippery, semi-spherical shape [negative b&w shot of lemon, orchestra hit, cut to credits] Also: bare feet in a kitchen? The gently caress? Jesus, even the ghetto gas station I get beer from will boot you for that.
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May 11, 2019 19:57
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The hillbilly breakfast cook at one place I worked would walk around in her socks sometimes. She also only seemed to have one tooth that magically moved around her mouth.
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May 11, 2019 22:06
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Regular brain: Farting in the walk-in Galaxy brain: making GBS threads in the walk-in
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May 11, 2019 22:45
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God drat it! Who poo poo in the demi again!? Speaking of demi, I used to work at a hotel in Disney, and we had an overnight prep guy who worked alone. We came in one morning to him not there, and nothing done. Turns out, he had accidentally knocked over a 24qt of lamb demi and a 12qt of cherry reduction in the walk in, and just wrote "SORRY  " in it with his finger, and walked out.
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May 11, 2019 22:50
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Rugikiki posted:Mad props for never ever ever having broken glass or plates or tiny shards thereof on your kitchen floors! Let alone any gross food parts or anything! Be a real shame if anything happened... I mean... who the gently caress has broken rear end poo poo on their floors. And ours can be a mess in the middle of things but we try to sweep when we’re outta the action for a minute. It would be a shame, but sometimes I secretly wish she’d step on something wet and squishy (our dish pit is right next to the door) so she’s think twice about it next time. Our establishment isn’t what I’d call haute cuisine but it’s one of the nicer places in town. It just bothers my kitchen OCD so much but I could never say anything about it. She actually did it again today. We’re closed Sundays so we got some Mother’s Day crowd tonight, as well as all the kids graduating. Fun times. I feel like a fire right now. Happy Mother’s Day to everyone out there who fulfills the qualifications.
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May 12, 2019 08:34
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JacquelineDempsey posted:I'm not sure if y'all are being facetious or not, but hell yeah I love getting a 10 min break from standing next to two 600 degree ovens and hearing the ticket printer chittering away, when chef asks me to sweep and mop the walkin. Quiet, cool, and I get to mutter to myself about poo poo and decompress for a second. I'm completely serious, but then again I'm also the one that usually puts the truck orders away and nothing is more obnoxious than having to reorganize shelves with a giant pile of stuff in the middle of the floor because the driver insist on stacking everything six feet high. On the other hand, doing the freezer kinda sucks because there's barely enough room for one person and it's a hell of a shock going from an 85 degree kitchen to a -9 degree freezer. Incidentally, this is why I end up bringing a jacket to work in the middle of July.
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May 12, 2019 12:53
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place is running brunch from 9-4 and dinner from appx 4:30-10 and i guess regular prep will happen during brunch? it’s all a terrible idea and we’re booked solid from open to close so i know im gna be walking into a shitshow but at least i’m not working a double happy mother’s day industry goons
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May 12, 2019 19:07
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Turkeybone posted:Ugh, five years in an office, I yearn again for me. I think I'm gonna ask to stage at my fav little wine bar. Ahahahahahahhhaahahahaahaaha this is a terrible idea. Go poo poo in your 401k. PS guess who got gout and was then congratulated by his Japanese colleague for evincing dedication to the job because “all top earners get gout”.
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May 12, 2019 19:17
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Sandwich Anarchist posted:God drat it! Who poo poo in the demi again!? gently caress that guy with a thousand dicks.
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May 13, 2019 00:23
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Field Mousepad posted:gently caress that guy with a thousand dicks. He was going to get fired for it anyway, and Disney was a real fuckin chode to work for, so whatever.
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May 13, 2019 00:38
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Today we ran brunch specials, like you would expect. Both specials came with eggs to order. My kitchen has one burner total. And the flat grill isn’t big enough to do eggs when I’m doing French toast and my assorted other breads on it.
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May 13, 2019 02:15
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Mithross posted:Today we ran brunch specials, like you would expect. Both specials came with eggs to order. How are you posting from post-suicide Catholic hell?
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May 13, 2019 02:39
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Poor Mithross, thought of eggs and died. The hospital has calmed down over the weekend. Patients are being cooperative and going home. Our count for the day was around 160 beds filled. 180 is what I consider normal. 200+ is high, and anything below 175 or so is low. So it went ok. I'm just not looking forward to my clopen on Tue/Wed. Especially because Wed morning, I'm on the grill up front. And it's french toast day on the self serve. BUT it's also apparently hospitals week. And there will be free waffles. (Specifically the frozen pre-cooked Krusteaz squares. They're not bad, just bland.)
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May 13, 2019 02:44
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Mithross posted:Today we ran brunch specials, like you would expect. Both specials came with eggs to order. I would like my eggs over easy, but they have to be cooked all the way through.
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May 13, 2019 03:01
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Get out of culinary people. Go to grocery, get set up for easy promotions because you work harder than everybody else, 'cause it's easier than any kitchen work you've ever done, and laugh to yourself when your coworkers get stressed about stocking shelves.
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May 13, 2019 12:28
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Anybody here have insight into the distribution world? I've been considering the idea of being a rep.
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May 13, 2019 12:43
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Chef De Cuisinart posted:Get out of culinary people. Go to grocery, get set up for easy promotions because you work harder than everybody else, 'cause it's easier than any kitchen work you've ever done, and laugh to yourself when your coworkers get stressed about stocking shelves. I didn't get there after almost 5 years  . Hospital kitchen has been easier anyways.
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May 13, 2019 14:56
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Chef De Cuisinart posted:Get out of culinary people. Go to grocery, get set up for easy promotions because you work harder than everybody else, 'cause it's easier than any kitchen work you've ever done, and laugh to yourself when your coworkers get stressed about stocking shelves. There is no ethical consumption under capitalism.
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May 13, 2019 16:05
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Tezcatlipoca posted:There is no ethical consumption under capitalism. You're right, but what does that have to do with the post you quoted
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May 13, 2019 16:10
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Sandwich Anarchist posted:You're right, but what does that have to do with the post you quoted Always looking for the easiest way to make a buck is how we got to this point. CDC seems to be concerned with that above all else.
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May 13, 2019 16:24
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