|
Ya'all ever click on the goons with spoons forum and think the industry thread has clearly taken over when you're all tired and burnt out from work before realizing your mistake?
|
#
?
Jul 18, 2019 05:25
|
|
|
|
| # ? May 29, 2024 15:44 |
|
|
Guildenstern Mother posted:Ya'all ever click on the goons with spoons forum and think the industry thread has clearly taken over when you're all tired and burnt out from work before realizing your mistake? Probably the best forum rename ever.
|
|
#
?
Jul 18, 2019 05:30
|
|
|
I click on the sub forum and wonder why nobody is talking about subs
|
|
#
?
Jul 18, 2019 11:31
|
|
|
Coasterphreak posted:I click on the sub forum and wonder why nobody is talking about subs I feel like I should make a thread on champagne, just so I can have a Dom post in the Sub forum.
|
|
#
?
Jul 18, 2019 16:26
|
|
|
1058 Hoagie closed down years ago; the salad days of SF subs have long been over. What discussion is even possible? ;_;
|
|
#
?
Jul 18, 2019 18:19
|
|
|
Coasterphreak posted:I click on the sub forum and wonder why nobody is talking about subs Buy me dinner and we'll talk. 
|
|
#
?
Jul 18, 2019 20:48
|
|
|
Coasterphreak posted:I click on the sub forum and wonder why nobody is talking about subs I understand this Grinder app is good for getting subs. Hoagies and heroes as well.
|
|
#
?
Jul 18, 2019 22:41
|
|
|
Ben Nevis posted:I understand this Grinder app is good for getting subs. Hoagies and heroes as well. Pff, anyone using that app is a sub human.
|
|
#
?
Jul 18, 2019 22:46
|
|
Quiet Feet posted:Pff, anyone using that app is a sub human. 
|
|
|
#
?
Jul 19, 2019 00:41
|
|
|
Coasterphreak posted:I click on the sub forum and wonder why nobody is talking about subs I wonder this all the time. There should be a sub/sandwich thread to rival the burger one.
|
|
#
?
Jul 22, 2019 05:31
|
|
|
I would like to go on record that I loving hate catering. Specifically Friday and Saturday catering. And on the hottest day of the year.
|
|
#
?
Jul 22, 2019 05:44
|
|
|
Why are you getting married outside in July, gently caress you.
whos that broooown fucked around with this message at 05:53 on Jul 22, 2019 |
|
#
?
Jul 22, 2019 05:50
|
|
|
kittenmittons posted:Why are you getting married outside in July, gently caress you. I started at a catering company this year. Now all I do is catering. We have 87 confirmed weddings this year. Yesterday the venue was beautiful, they had chosen good food and when I got there Postmodern Jukebox was playing, so everything was gonna be ok. The venue was entirely outside and it was a 95 minute drive away from our kitchen. I've made poor choices.
|
|
#
?
Jul 22, 2019 06:14
|
|
|
"I've made poor choices" is pretty much the mantra of this thread/ industry.
|
|
#
?
Jul 22, 2019 06:58
|
|
|
kittenmittons posted:getting married I found the problem.
|
|
#
?
Jul 22, 2019 09:41
|
|
|
Major drama meltdowns all weekend from the staff of one of the bars meaning I had to act like a preschool teacher all weekend, then couldn’t sleep at all Saturday night and had to be up by 630 to travel to judge a spirits comp in another city where I had to taste 82 spirits (many of which were not good) and then was only able to sleep maybe four hours last night. I am so fried 
|
|
#
?
Jul 22, 2019 15:20
|
|
|
kittenmittons posted:Why are you getting married outside in July, gently caress you. I was at an outdoor wedding last month. In Charleston. Had a great time, but it was a little warm.
|
|
#
?
Jul 22, 2019 18:39
|
|
|
This reminded me of the time my boss yelled at me for not being able to work because of food poisoning (that I'm pretty sure I got from my own restaurant). No I can't serve food to people, I'm making GBS threads and vomiting constantly. https://twitter.com/SimplySnaccbar/status/1153657882304368640?s=20
|
|
#
?
Jul 24, 2019 08:45
|
|
|
Small business owners are honestly so importantquote:This city of nearly 12,000 has become ground zero for a national debate over how to balance boosting wages for the lowest-paid workers and ensuring small businesses can afford to keep employing them. I have a wall you can be up against, Ms. Boucher.
|
|
#
?
Jul 24, 2019 15:38
|
|
|
Willie Tomg posted:Small business owners are honestly so important Bu-bu-but job creators!!! 
|
|
#
?
Jul 24, 2019 17:32
|
|
|
Willie Tomg posted:Small business owners are honestly so important Increasing prices by 50% because wages went up by less than 20%
|
|
#
?
Jul 24, 2019 17:48
|
|
|
Skwirl posted:Increasing prices by 50% because wages went up by less than 20% Also totally ignoring the fact that if the workers of the city at large have more money, they're more likely to eat out which potentially increases customers. Also there's probably other ways to save money, like figuring out which manager is stealing something like $2K/week from the company by ordering a giant pile of extra ground meat that he sells out of the back to food trucks. That happened at my old job and the ownership didn't even give a bonus to the workers who caught him.
|
|
#
?
Jul 24, 2019 18:10
|
|
|
an industry led by capitalists trying to get rich on the backs of ppl trying their best every day to get by ppl in other countries telling us to unionize: that story is only of interest to those already in the industry. no one else gives a poo poo and that "both sides" horseshit is considered perfectly acceptable bc pentyne posted:Bu-bu-but job creators!!!
|
|
#
?
Jul 24, 2019 18:56
|
|
|
It's a lot easier to blame wages for your mismanagement than figure out where you're actually blowing your margins and adjust your menu accordingly.
|
|
#
?
Jul 24, 2019 20:10
|
|
|
Alkydere posted:Also totally ignoring the fact that if the workers of the city at large have more money, they're more likely to eat out which potentially increases customers. Also there's probably other ways to save money, like figuring out which manager is stealing something like $2K/week from the company by ordering a giant pile of extra ground meat that he sells out of the back to food trucks. That happened at my old job and the ownership didn't even give a bonus to the workers who caught him. This happened with a Sous Chef at a place I used to work at. This guy also showed up to a party with a live chicken and killed it in the driveway and wondered why everyone got weird about it. Then he got convicted of cruelty to animals for something with a dog.
|
|
#
?
Jul 24, 2019 20:48
|
|
|
I overheard one of the servers at my work saying she was gonna "borrow" $75 from the till to pay back some guy at the bar. I think she's the owner's daughter or something though, so 
|
|
#
?
Jul 24, 2019 21:55
|
|
|
TVsVeryOwn posted:I overheard one of the servers at my work saying she was gonna "borrow" $75 from the till to pay back some guy at the bar. I think she's the owner's daughter or something though, so If they pay out credit card tips each shift it's entirely possible she's owed more than that already.
|
|
#
?
Jul 24, 2019 22:07
|
|
|
man, im so glad i escaped.
|
|
#
?
Jul 25, 2019 00:36
|
|
|
Applied for a new job in the field I graduated in after getting laid off in January. Please pray for me so that I can stop serving tables for 40 hours a week. (I’ll still probably serve 16 hours a week lmao)
|
|
#
?
Jul 25, 2019 06:32
|
|
|
Good luck!
|
|
#
?
Jul 25, 2019 07:08
|
|
|
Thought I'd run out of stories bout my time in a health food kitchen. Turns out I had just run out of stories involving Fuckwit McGee (a constant, low level desire to knock out some of his teeth doesn't count as a story). The Tale of Hot Bison My kitchen was a health food kitchen. The people who ran it liked low carb, paleo, gluten free (except for one item that's whole wheat), etc. etc. etc. I put the OMNI into omnivore so I didn't care. poo poo was actually pretty good for the most part since the chefs we had designing the food actually focused on making stuff taste good. One of the big ingredients for a while was Bison meat. We were relatively early to the Bison craze so we had bunch of meaty recipies with bison. And then I notice we have less and less. Turns out bison prices were going up so we couldn't afford to keep all the items on the menu. This goes on until the only Bison recipe is the best selling Quinoa Bison Hash. As someone who ate this stuff because I was hungry not because of any health reason I found it bland and overpriced, but hey the customers who want lean "paleo" stuff loved it. Not that I'd ever say no to it when we cooked too much and had extra. So you see the bind the shop owners are in, right? Well we found a ranch near-ish that was willing to sell directly to us instead of going through Sysco. Since there's no middleman we can get a better deal from them, but we can only get so much from them. Still, getting SOME bison for cheaper is better than getting NONE. Guy's ranch is 1.5-2 hours away, but he drives it up himself once a week and gets a bunch of food from us because he likes our cooking (yay!). He just brings the boxes of frozen bison in the back of his SUV but we're all "Eh, he's got the AC on and they're basically giant blocks of ice at this point" and we shove this stuff right back into a freezer when he gets here so we don't mind. This works out for a while and then one day he can't come himself so he sends one of his workers. Worker thinks "Well boss shoves these boxes in the back of his car to deliver these. I can do it too!" Slight problem here: the worker's vehicle is a truck. That he tosses the boxes into. And drives from San Antonio to Austin. If you know your American Geography you know that's in loving Texas and it's July. He doesn't even cover them from the sun or anything so by the time he gets here the top layer of boxes are hot to the touch, and I don't know what the contents inside the box are like. The best I can do is shove what I can in the freezer as fast as possible and put the stuff on the lower levels in the walk-in fridge when the freezer is filled up. Since the BOH manager went home for the day I tell the FOH one and she is, understandably, pissed. Long story short is she started an e-mail storm in a company small enough it still matters. We had a contract with the ranch so we can't immediately stop getting meat from him but it's understandably not getting renewed and the amount he delivers is reduced. I'm pretty sure that worker got the riot act read to him because while he doesn't get fired the next time I see him he's delivering the meat in a giant refrigerated trailer pulled from his truck which, while appreciated, is pretty comically oversized for the six 50 pound boxes of meat he drops off. In the end we just get the more expensive stuff from Sysco because they at least understand "refrigerate the damned meat when transporting it."
|
|
#
?
Jul 26, 2019 01:06
|
|
|
Reminds me I could do a write-up of a local restaurant that accidentally ordered 10 times as much wagyu as they needed right as they first opened if anyone's interested My significant other at the time was a kitchen manager there, they've since shuttered
|
|
#
?
Jul 26, 2019 05:39
|
|
cowboy
|
FFT posted:Reminds me I could do a write-up of a local restaurant that accidentally ordered 10 times as much wagyu as they needed right as they first opened if anyone's interested Do what the people in the retail thread told me when I first mentioned I had stories about a former boss I only referred to as "Fuckwit McGee"  I'm guessing y'all liked them even if everyone basically said nothing you certainly said nothing negative about them.
|
|
#
?
Jul 26, 2019 05:55
|
|
|
Alkydere posted:Do what the people in the retail thread told me when I first mentioned I had stories about a former boss I only referred to as "Fuckwit McGee" They were good stories.
|
|
#
?
Jul 26, 2019 05:57
|
|
|
TVsVeryOwn posted:They were good stories. I've sent people into sputtering rages IRL with them. Almost literally "UNDERCOOKED CHICKEN!? ME SMASH!" a few times.
|
|
#
?
Jul 26, 2019 06:05
|
|
|
Alkydere posted:I've sent people into sputtering rages IRL with them. Almost literally "UNDERCOOKED CHICKEN!? ME SMASH!" a few times. You don't like your chicken "al dente?"
|
|
#
?
Jul 26, 2019 06:17
|
|
|
Asian place, had loving great sushi and hors d'oeuvres for the friends and family soft open; the only time I ate there. Wagyu was intended as a menu staple (labeled as kobe because of course). They needed, I'm guessing, about $1,000 of wagyu to get started. This is whole rounds (or something, I'm a bartender not a cook), requiring handiwork to break down prior to serving. Someone hosed up the order. So $10,000 of wagyu shows up. The supplier does not do returns on wagyu, because why'd you. All hands are required on deck, because these are rounds or sides or what have you that have to be portioned out. They weren't even open yet, so this was intended as a training day in general. Instead, everyone got trained on how to break down whole beef bits into steaks and such. The restaurant lasted 4-6 months, and instead of having kobe tartare as a featured menu item it became "we've got wagyu burgers!" Shame, really, they had some very skilled chefs involved, but lol that someone tapped "0" too many times and destroyed their restaurant. Everyone I knew there went on to better-run restaurants, at least. /e for clarity it might have been ten cases that they actually wanted but they got a hundred stringless fucked around with this message at 07:18 on Jul 26, 2019 |
|
#
?
Jul 26, 2019 07:01
|
|
|
Alkydere posted:Do what the people in the retail thread told me when I first mentioned I had stories about a former boss I only referred to as "Fuckwit McGee" I loved/hated each of your stories. I just have nothing to add; I mostly read this thread when I'm on the shitter after opening (and the rush immediately after we open our doors because someone can't just go to the burger joint across the street that's already open).
|
|
#
?
Jul 26, 2019 07:03
|
|
|
I have a lot I could add, because they're procedures to not do that, but I'll just say a side is half the cow. A round is a primal cut that is more or less the bootay. They were probably ordering cases of steaks from that area, that would be labled as a round steak of some kind, like bottom round, eye of round, ect, ect.
|
|
#
?
Jul 26, 2019 08:34
|
|
|
|
| # ? May 29, 2024 15:44 |
|
|
Yeah I just know that they needed to be broken down into actual portions rather than arriving already portioned out And boy, so did everyone working there
|
|
#
?
Jul 26, 2019 10:02
|
|