Rugikiki posted:.I dunno, feels like Slaanesh’s domain? Hashut. His domain is burning hate and fire. Basically the god of kitchens.
|
|
#
?
Sep 19, 2019 03:56
|
|
|
|
| # ? May 23, 2024 21:42 |
|
|
Rama of Ra posted:We just have one blackened, warped-to-poo poo baking sheet just for this purpose. I have worked in multiple kitchens that keep a designated "Purged by Flame" baking sheet, generally resting upright between the grill and the next piece of equipment over. It is fun watching the occasional confusion on new hires faces. I sometimes scare new dishwashers with them (but never seriously. I like dishwashers because they mean I rarely end up in the pit myself)
|
|
#
?
Sep 19, 2019 11:49
|
|
|
Resting Lich Face posted:Hashut. His domain is burning hate and fire. Basically the god of kitchens. Gonna ask chef if I can bring in a Hashut effigy.
|
|
#
?
Sep 19, 2019 20:40
|
|
|
Edit: Oops, wrong thread.
Drink and Fight fucked around with this message at 00:09 on Sep 20, 2019 |
|
#
?
Sep 19, 2019 22:15
|
|
|
TVsVeryOwn posted:Gonna ask chef if I can bring in a Hashut effigy.  Hey boss can I make a shrine to a pagan god in the corner of the kitchen? No of course not! His domains are "burning hatred and fire" though. Perfect for a kitchen! ...on second thought sounds about right. Just put it somewhere and make it out of something the health inspectors won't have a shitfit over.
|
|
#
?
Sep 20, 2019 02:00
|
|
|
I haven't posted posted on the forums for a hot minute, but I love reading this thread and wanted to contribute. I worked at a pretty well regarded bakery and a higher end restaurant before I returned to university a few years ago and quit to dedicate more time to my degree. I graduated last December and, in short, there are no jobs in my field in this area, so my only saving grace was to return to the restaurant business. I absolutely loved restaurant work, it beat me up, but the folks I met and the atmosphere always made it rewarding for me. I applied to a small, and fairly new, family restaurant. I should have known better when they hired me on the spot. Guys. It's bad. Since the end of July, we have lost 4 employees, which doesn't bode well when you only had 12 people employed total. They haven't been replaced. As of right now, I am the only regular cook and the owners fill in as cooks on the days that I have off. They do not have a prep person, so prep is done when a customer orders an item and you say "poo poo! we don't have any (literally anything) prepped!". If we can't prep it in a short amount of time, they find some...interesting workarounds and substitutions. It sure does make me miss the well oiled machine I used to work for. The food is alright, but its mostly re-microwaved chicken and stuff for old folks. There are about a million other reasons that this place is a trashcan fire, and I'm not really complaining so much as I am amused to be a part of this disaster. Fortunately, I'm not really invested in the place so I don't get stressed out. I think the worst part really is that I'm usually alone in the kitchen and we aren't allowed to play music. Another plus is that working there has given me enough time to hunt for jobs in my field outside my state. Ball Tazeman fucked around with this message at 22:59 on Sep 21, 2019 |
|
#
?
Sep 20, 2019 04:11
|
|
|
Sounds like you're doing the right thing. Keep your bills paid and keep looking for work elsewhere in the meantime. It's not your problem to solve, as long as you keep getting hours. And frankly, if you're in an even moderately sized city you should never hurt for kitchen work. Good luck with the job hunt!
|
|
#
?
Sep 20, 2019 04:38
|
|
|
Also keep posting about the hot mess going on there, those are the best posts
|
|
#
?
Sep 20, 2019 08:10
|
|
|
It’s last shift before my three day weekend starts and just down the block there’s a 50-line tap takeover starting an hour after my shift ends. My body is ready.
|
|
#
?
Sep 20, 2019 21:29
|
|
|
Science WHORE posted:I think the worst part really is that I'm usually alone in the kitchen and we aren't allowed to play music. loving what
|
|
#
?
Sep 20, 2019 22:52
|
|
|
I dunno the climate there, but I would just play music. What are they gonna do? Fire you*? *Like I said, I don't know the climate. Don't take my advice unless you're already past the giving two fucks stage.
|
|
#
?
Sep 20, 2019 23:30
|
|
|
SHVPS4DETH posted:loving what I've worked in a few places that had this rule. Including one where we were not allowed to play music at 7am, when it was a skeleton crew for prep until 10am, and we didn't open until 11:30. It was stupid. I do not have that rule in any of my kitchens.
|
|
#
?
Sep 21, 2019 13:11
|
|
|
On the other hand, I'm a big advocate of "no headphones in the goddamn kitchen ever" because people don't seem to understand why it's a dumb idea
|
|
#
?
Sep 21, 2019 13:27
|
|
|
Coasterphreak posted:On the other hand, I'm a big advocate of "no headphones in the goddamn kitchen ever" because people don't seem to understand why it's a dumb idea This. We run an open kitchen so we don't have music on the line, but I let the dish and prep people in the back play music. My only stipulation is that i can't hear it in the dining room.
|
|
#
?
Sep 21, 2019 13:57
|
|
|
Coasterphreak posted:On the other hand, I'm a big advocate of "no headphones in the goddamn kitchen ever" because people don't seem to understand why it's a dumb idea I was about to say "People have tried this!?" but then I realized how absurd that statement is. Of course they have.
|
|
#
?
Sep 21, 2019 15:01
|
|
|
Sandwich Anarchist posted:This. We run an open kitchen so we don't have music on the line, but I let the dish and prep people in the back play music. My only stipulation is that i can't hear it in the dining room. this is my rule. Music's fine and encouraged during periods where we're not actively serving (530-7am) (10-12) (3-530pm) then after the last table leaves
|
|
#
?
Sep 21, 2019 18:27
|
|
|
oh ok open kitchen i get. i couldn’t do that gig anyway bc i use curse words openly, and gosh h*ck do i ever
|
|
#
?
Sep 21, 2019 19:42
|
|
|
Shooting Blanks posted:I was about to say "People have tried this!?" but then I realized how absurd that statement is. Of course they have. It's always, always the teenagers that haven't been around long enough to know how badly it can end and live life with their headphones stuck in their ears. I also tell them to get off my lawn.
|
|
#
?
Sep 21, 2019 22:34
|
|
|
Just discovered at work today that nearly all of my bartenders are stealing money nightly using a loophole in the system. We have just started falling down the rabbit hole of fraudulent transactions, but it looks like out of 12 bartenders, only 3 are not involved. Gonna be a fun busy season going in with fresh bar staff!
|
|
#
?
Sep 21, 2019 23:26
|
|
|
Sandwich Anarchist posted:Just discovered at work today that nearly all of my bartenders are stealing money nightly using a loophole in the system. We have just started falling down the rabbit hole of fraudulent transactions, but it looks like out of 12 bartenders, only 3 are not involved. Gonna be a fun busy season going in with fresh bar staff! Oh gently caress. Care to explain the loophole?
|
|
#
?
Sep 22, 2019 00:37
|
|
|
Naelyan posted:Oh gently caress. Care to explain the loophole? Might count as explaining how to do crime, which I think is against forum rules.
|
|
#
?
Sep 22, 2019 01:09
|
|
|
TVsVeryOwn posted:Might count as explaining how to do crime, which I think is against forum rules. Yeah...probably be good if he explained if it was something a certain system/setup caused so that anyone else using the system can be forewarned, but actually having him explain how they did it crosses a few lines.
|
|
#
?
Sep 22, 2019 01:26
|
|
|
It's not really an open kitchen, it has a fairly wide passthrough without a door, but it's still behind a wall in a separate room. I also get regularly told to talk quietly so that the dining area can't hear the kitchen but, it's a loving kitchen. We have fan, ovens, flattops, and microwaves. So most of the time I just can't hear anybody. *shrug*Sandwich Anarchist posted:Just discovered at work today that nearly all of my bartenders are stealing money nightly using a loophole in the system. We have just started falling down the rabbit hole of fraudulent transactions, but it looks like out of 12 bartenders, only 3 are not involved. Gonna be a fun busy season going in with fresh bar staff! Hire me. I won't steal your poo poo and I can work in poo poo conditions.
|
|
#
?
Sep 22, 2019 01:26
|
|
|
It has to do with them figuring out a way pop the cash drawer without a sale or a manager code, and then voiding items and pocketing cash. The system is Brink, which I promise none of you use (it's a retail POS that we adapted to restaurant use with hilarious results); we are currently shopping for a new one. Last year a pair of servers managed to steal a manager code and used it to comp tickets and pocket cash to the tune of like $50k over 6 months before we stumbled on them doing it. They are both in prison now. Sandwich Anarchist fucked around with this message at 02:04 on Sep 22, 2019 |
|
#
?
Sep 22, 2019 02:01
|
|
|
Sandwich Anarchist posted:It has to do with them figuring out a way pop the cash drawer without a sale or a manager code, and then voiding items and pocketing cash. The system is Brink, which I promise none of you use (it's a retail POS that we adapted to restaurant use with hilarious results); we are currently shopping for a new one. All of this is incredible. Sorry you have to deal with the fallout... how do people not realize that stealing is a BIG THING and eventually it's going to get noticed and there will be consequences?
|
|
#
?
Sep 22, 2019 02:56
|
|
|
Because some people think "if you're not stealing from your employer, you're stealing from your family" is an actual thing
|
|
#
?
Sep 22, 2019 03:45
|
|
|
Malachite_Dragon posted:Because some people think "if you're not stealing from your employer, you're stealing from your family" is an actual thing Also "it's just $5 no one will care." They don't get caught...do it again later and it becomes easier and easier to do again. And then they've stolen a few hundred dollars when they are caught.
|
|
#
?
Sep 22, 2019 04:07
|
|
|
Tracking voids will uncover like 90% of FOH theft
|
|
#
?
Sep 22, 2019 04:12
|
|
|
pile of brown posted:Tracking voids will uncover like 90% of FOH theft Yup. Basically, when they are ringing something in, they can freely void anything before sending the order, for the purpose of correcting errors or fat fingers etc. So they will ring up the drinks, not send the order, then tell the guest the total. If they want to open a tab or pay with a card, they process the payment and everything normally. If the guest reaches for cash, they just void all the poo poo off and cancel the check, pop the drawer, make change, then put the cash in the tip bucket (the way our bar works, the 2-3 working at any given time pool tips and split them). Our system tracks every button press though, so we have started digging and hoo boy.
|
|
#
?
Sep 22, 2019 04:29
|
|
|
Sandwich Anarchist posted:It has to do with them figuring out a way pop the cash drawer without a sale or a manager code, and then voiding items and pocketing cash. The system is Brink, which I promise none of you use (it's a retail POS that we adapted to restaurant use with hilarious results); we are currently shopping for a new one. From experience, I highly recommend Focus. It was great from a user perspective, and the management stuff was really good once you got it dialed in. There are probably newer ones that are better, but it's at least worth a shot. I don't work for them or get paid by them in any way, just sharing my favorite POS.
|
|
#
?
Sep 22, 2019 04:39
|
|
|
Shooting Blanks posted:From experience, I highly recommend Focus. It was great from a user perspective, and the management stuff was really good once you got it dialed in. There are probably newer ones that are better, but it's at least worth a shot. I don't work for them or get paid by them in any way, just sharing my favorite POS. We've got a couple on the hook right now and are in the negotiation stage. It would be a company wide switch so it's a Big Deal.
|
|
#
?
Sep 22, 2019 04:44
|
|
|
If you find yourself using clover, don't plug in both the phone line and the Ethernet line at the same time. Everything will be normal except that it can take upwards of 20 min to fix a ticket. Dishwasher saw the phone line unplugged and thought he was being helpful. The cord is nearby because it was still taped up from our old system. Took us 3 weeks to figure out wtf. Their tech team was baffled.
|
|
#
?
Sep 22, 2019 07:01
|
|
|
God that situation reminds of the far more primitive method a server used of modifying the tip amount when the chance came up. Which honestly seems stupid as gently caress.
|
|
#
?
Sep 22, 2019 07:10
|
|
|
Sandwich Anarchist posted:Yup. Basically, when they are ringing something in, they can freely void anything before sending the order, for the purpose of correcting errors or fat fingers etc. So they will ring up the drinks, not send the order, then tell the guest the total. If they want to open a tab or pay with a card, they process the payment and everything normally. If the guest reaches for cash, they just void all the poo poo off and cancel the check, pop the drawer, make change, then put the cash in the tip bucket (the way our bar works, the 2-3 working at any given time pool tips and split them). Our system tracks every button press though, so we have started digging and hoo boy. Oh man. Good luck with your new staff! You'd like to think that in a place that's already put people in jail for theft they'd have some sense, but petty thieves have none at all.
|
|
#
?
Sep 22, 2019 14:15
|
|
|
How incredibly bad at your job can you loving be that as a manager or owner you loving miss stealing like that? Jesus gently caress. I can walk into a business and see that poo poo in five loving minutes WITHOUT seeing the books, how do you miss it with daily loving reports? Idiots.
|
|
#
?
Sep 22, 2019 14:18
|
|
|
MAKE NO BABBYS posted:How incredibly bad at your job can you loving be that as a manager or owner you loving miss stealing like that? Jesus gently caress. I can walk into a business and see that poo poo in five loving minutes WITHOUT seeing the books, how do you miss it with daily loving reports? Oh man, don't even get me started on this poo poo. It is a nonstop battle with my GM to get him to realize how completely worthless our FOH management is. Like, sitting at counter with their backs to the restaurant browsing Facebook all day worthless. I could write an essay.
|
|
#
?
Sep 22, 2019 14:23
|
|
|
Sandwich Anarchist posted:Yup. Basically, when they are ringing something in, they can freely void anything before sending the order, for the purpose of correcting errors or fat fingers etc. So they will ring up the drinks, not send the order, then tell the guest the total. If they want to open a tab or pay with a card, they process the payment and everything normally. If the guest reaches for cash, they just void all the poo poo off and cancel the check, pop the drawer, make change, then put the cash in the tip bucket (the way our bar works, the 2-3 working at any given time pool tips and split them). Our system tracks every button press though, so we have started digging and hoo boy. I had a similar experience. Manager thought that I was spending too long looking over transactions every week, well if you say so god knows I've got plenty of other things to do around here besides stare at security footage to cover your cash and inventory. Fast forward a year and inventory came up consistently short over several audits. Owner called me up and said start looking over transactions. Get through eight employees, all squeaky clean. Employee number nine throws up red flags from the very first day I start looking through her transactions. Check the cameras, see she's pocketing the money after every transaction she voids when they reach for cash. Our transaction log goes back 6 months, sure enough I see her doing the same thing every day she's worked. In the year she'd been there I estimate she took about $4-5k in cash alone. How did she figure out how to do it? She sat in a meeting with the rest of the employees where corporate Loss Prevention explained how to do it and how it was the easiest thing in the world to find. Gentleman Owl fucked around with this message at 18:05 on Sep 22, 2019 |
|
#
?
Sep 22, 2019 18:00
|
|
|
Gentleman Owl posted:She sat in a meeting with the rest of the employees where corporate Loss Prevention explained how to do it and how it was the easiest thing in the world to find. 
|
|
#
?
Sep 22, 2019 18:40
|
|
|
It's just like DARE all over again.
|
|
#
?
Sep 22, 2019 20:30
|
|
|
|
| # ? May 23, 2024 21:42 |
|
|
I've worked in several restaurants where I'm pretty sure management almost never checked the books. When I was at Rudy's in Emeryville you needed a manager's key card for every comp and void, but since we were open from 7 am to 1 am the manager wasn't always there, so they left their card. We were supposed to print a copy of every receipt and write an explanation, but aside from a general "hey everyone, we have to many comps" I never heard of anyone being personally questioned about their comps and voids. Kitchen management was equally terrible, so I had way more legitimate comps than was reasonable too. God knows I wasn't a perfect server, but I definitely worked more shifts where I ended up comping something because of factors beyond my control than not.
|
|
#
?
Sep 22, 2019 20:51
|
|
