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A short story about Fuckwit McGee: Watching the cook try to explain to him that a bucket of already processed whole eggs was not like they just shelled the eggs and tossed them in with whole yolks. No these were blended together and he had to stop ordering whole egg buckets and expecting us to make our "5:1" scrambled eggs blend out of it (where it's done by weight: 5 lbs of whites to 1 lb of yolk) was perhaps the dumbest thing ever. It took 20 minutes for him to realize we couldn't just put it through a strainer and he had to order less of it (since we did use whole eggs in another recipe/dish at the time) and more separated eggs. One of many reasons we did our best to cut him out of the inventory job (that he didn't really want to do anyways as far as we could tell)
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Jul 26, 2019 10:37
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Babylon Astronaut posted: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. Is eye of round what it sounds like in that case?! 
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Jul 26, 2019 11:42
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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 ....so your SO at the time sunk them?
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Jul 27, 2019 03:54
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She was not in charge of making orders, no. It was a large place, there were many kitchen managers.
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Jul 27, 2019 06:18
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cowboy
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I always get a laugh out of SMALL BUSINESS OWNERS bitching about how increased pay will ruin them, and go on to tell you that their labor cost went from 30% to whatever. Lol holy poo poo you ran 30% labor? Your pay isn't the problem, dipshit.
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Jul 27, 2019 11:44
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Sandwich Anarchist posted:I always get a laugh out of SMALL BUSINESS OWNERS bitching about how increased pay will ruin them, and go on to tell you that their labor cost went from 30% to whatever. Lol holy poo poo you ran 30% labor? Your pay isn't the problem, dipshit. That number actually isn't out of the ordinary in fast casual type places if you include the GM.
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Jul 27, 2019 12:03
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Coasterphreak posted:That number actually isn't out of the ordinary in fast casual type places if you include the GM. Yeah, and how many places close a year?
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Jul 27, 2019 12:31
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So you want labor to be paid more, and maybe you want more help because you’re short staffed all the time, and you want labor to be less than 30%?
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Jul 27, 2019 18:59
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The Maestro posted:So you want labor to be paid more, and maybe you want more help because you’re short staffed all the time, and you want labor to be less than 30%? If labor is at 30% and you're short staffed then the way your business is structured is broken.
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Jul 27, 2019 19:06
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Skwirl posted:If labor is at 30% and you're short staffed then the way your business is structured is broken. Rude to destroy my straw man like that
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Jul 27, 2019 19:11
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Sandwich Anarchist posted:Yeah, and how many places close a year? Not significantly more than any other small business
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Jul 27, 2019 19:37
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Whats a good labor/ food cost percent? The rule of thumb I always heard (this is somewhat outdated, I think) is that most places run 29-30% food cost and 30~ish percent labor depending on how big it is; and 5-10% overhead. is that rule of thumb still accurate, or is there more to it?
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Jul 27, 2019 22:14
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Sandwich Anarchist posted:Yeah, and how many places close a year? Plenty, but what actually happens far more often is franchisees are signed to multi-unit agreements and have to operate three stores that barely break even (or don't at all) to keep the four that make bank because otherwise they'll lose their territory.
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Jul 28, 2019 00:11
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Skwirl posted:If labor is at 30% and you're short staffed then the way your business is structured is broken. This is the point I'm making. If you pay your people peanuts and still run 30%, you are loving up. Your food cost is jacked, or you book keep badly, etc. Owners are lightning quick to blame the labor as the reason why they make no money, when almost 100% of the time its because they can't run a fuckin restaurant. I just brought all my kitchen staff to 15 and run 20% labor on a slow day. I also run a 23% food cost. Strange. Hmm. Sandwich Anarchist fucked around with this message at 01:55 on Jul 28, 2019 |
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Jul 28, 2019 01:52
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TheParadigm posted:Whats a good labor/ food cost percent? Depends entirely on what business segment you're in. When I was managing the bar/grill, I shot for 22%, but we were also using more labor to do some stuff in-house that kept our food costs down so I didn't feel bad about paying a prep cook. I -really- don't miss that gig, business was so uneven that it was a bitch to predict and the GM's bullshit led to me pulling some seriously unsustainable work/life shenanegains to keep numbers good.
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Jul 29, 2019 07:52
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Sandwich Anarchist posted:This is the point I'm making. If you pay your people peanuts and still run 30%, you are loving up. Your food cost is jacked, or you book keep badly, etc. Owners are lightning quick to blame the labor as the reason why they make no money, when almost 100% of the time its because they can't run a fuckin restaurant. The reason I specified fast casual is because labor cost includes FOH, which is usually not tipped labor.
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Jul 29, 2019 10:24
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Yeah but I've only ever worked in states where you still have to pay the full minimum wage to FOH regardless of how much they make in tips and everywhere I've worked managers would freak out if labor was regularly at 30%
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Jul 29, 2019 20:51
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Skwirl posted:Yeah but I've only ever worked in states where you still have to pay the full minimum wage to FOH regardless of how much they make in tips and everywhere I've worked managers would freak out if labor was regularly at 30% it's no different in states where tipped servers make 2.13/hr btw
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Jul 30, 2019 18:43
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How is paying half your staff 82% less not different?
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Jul 30, 2019 19:57
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Anyone in the business in Ontario? Charlie Burger wine program is giving away a few cases of wine. https://www.instagram.com/p/B0mDdaVH7P7/?igshid=1r1ddlr1evj8p
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Aug 1, 2019 00:51
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Lost freezer in the bowels of the airport
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Aug 2, 2019 16:38
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you can't lose a freezer if it doesn't run
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Aug 2, 2019 19:46
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Big ol’ first today. Had a table of young men sit in my section and cat call the host so aggressively that she was afraid to go into my section and bus tables. So I politely asked that they be respectful and courteous and not cat-call the staff because it makes them uncomfortable. They apologized, all of them no-tipped, and then immediately upon leaving they called to complain to my boss and demand both an apology from me, and a refund. They received neither.
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Aug 3, 2019 07:15
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good
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Aug 3, 2019 07:44
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HELLLLLLLLLL YEAH BACK UP YOUR COWORKERS
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Aug 3, 2019 07:44
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MAKE NO BABBYS posted:HELLLLLLLLLL YEAH BACK UP YOUR COWORKERS Backing up the hosts: good Getting backed up by the general manager: great Having the owner call and tell us that we all did the right thing: the best Obligatory: https://youtu.be/YWRhDMBKLLg
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Aug 3, 2019 15:44
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The last time we had a table aggressively cat call and otherwise make the female staff feel massively uncomfortable, we called security... who said they wouldn’t do anything about it, it was just words. Then the bartender went over and impressively ripped them a new one. When security complained that the guest were complaining, our foh supervisor said she wouldn’t do anything about it, it was just words.
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Aug 3, 2019 18:58
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Mezzanon posted:Backing up the hosts: good All of this is good, but that song is fantastic, and thank you. That poo poo is going into the rotation.
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Aug 3, 2019 22:38
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How is this not fraud? https://twitter.com/jason_koebler/status/1158739362684788737?s=19
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Aug 7, 2019 01:56
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This iteration of the tech bubble is just apps for things that are not specifically illegal yet and probably won't broadly be made such soon because of political deadlock.
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Aug 7, 2019 02:10
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Skwirl posted:How is this not fraud? Goddamn, just when you thought the delivery companies couldn't get any shittier. I thought Favor was supposed to be the worst, though.
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Aug 7, 2019 02:12
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I refuse to use any of this poo poo anymore
Errant Gin Monks fucked around with this message at 02:31 on Aug 7, 2019 |
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Aug 7, 2019 02:27
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My dad is a red seal chef and now mostly just does food delivery in Vancouver. Can't beat picking your own hours and apparently the pay isn't the worst.
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Aug 7, 2019 08:24
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TVsVeryOwn posted:My dad is a red seal chef and now mostly just does food delivery in Vancouver. Can't beat picking your own hours and apparently the pay isn't the worst. My understanding is that the delivery/pickup model can work out well if you plan for that as your business model from day 1, build it into your costs, etc. and simply forego having a full service restaurant. It's absolutely killing a lot of small mom and pop joints though, who are struggling to deal with a much higher volume of orders and very little (or no) margin on anything coming in from Grubhub et. al. I haven't used any of those services in quite awhile after finding out just how rough it could make it for a restaurant to survive.
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Aug 7, 2019 16:32
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The problem is that is has seriously cannibalized carry out business for a lot of places, but pretty much everyone is wising up and jacking up their prices for third party services to offset their cut.
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Aug 8, 2019 01:53
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Am still a Sysco driver. This job sucks. I hate everyone. That is all. Also what do you do with those 40 lb boxes of cooler chicken that are just soaked in salmonella juices? Sometimes I pick them up and they're just already like that.
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Aug 9, 2019 03:25
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AdorableStar posted:Am still a Sysco driver. This job sucks. I hate everyone. Cook them
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Aug 9, 2019 04:14
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Sandwich Anarchist posted:Cook them Cook them real good. No seriously that's really all you can do. If you throw it out the next set of cases is likely to be even worse. There's a reason that anyone who undercooks chicken deserves to be beaten halfway to death and left bleeding in the alley out back. Doubly so for managers who insist "it's totally fine". 
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Aug 9, 2019 04:58
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I'm remembering all the "medium chicken" posts from the food crimes thread is pyf and getting my stomach turned
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Aug 9, 2019 10:45
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The chicken we get at the place I work at comes double bagged in what apparently is a half plastic half kevlar material. Those things never loving leak.
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Aug 9, 2019 12:04
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