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I have so, so much SiivaGunner meme trash on my ipod... e - well, that's a page snipe. Post ur favorite High Quality Rips if you're trash like I am.
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Sep 30, 2019 14:37
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spent the last few hours of work music last night going through 2DCAT's repertoire on spotify, need more good goon music 
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Sep 30, 2019 14:43
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I also have an ungodly amount of Jrock on my MP3 player. I dropped my Spotify premium soooo back to the IPod I go.
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Sep 30, 2019 15:36
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All you need is Guitar Wolf.
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Sep 30, 2019 16:18
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i like to run full albums that are as different as possible. e.g. following chvrches’s “the bones of what you believe” with gojira’s “the way of all flesh” with a chaser of the cars’ “the cars” and hey gently caress it play some krautrock or electric wizard, the world is yours then i play the greatest hits of taylor dayne at close bc i love that poo poo and someday so will everyone else
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Sep 30, 2019 19:56
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I can't remember the name of it but whenever I felt like getting weird I'd play the Primus cover album of the soundtrack of Willy Wonka and the chocolate factory at brunch
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Sep 30, 2019 20:38
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While working midnight shifts at basically a local version of Denny's, we had to unload cases of eggs into tubs to make them easier for the daylight cooks to grab. I always liked to empty out a random egg or two, refill them with water, and stash them randomly with the real eggs. I was never there to see it, but I hear it was entertaining to watch the daylight cook with anger issues unknowingly dump water all over a flat top with probably 40 eggs cooking. On the same midnight shifts I enjoyed slipping a finger condom onto a random sausage link and hiding it in the middle of the third pan for the 65 year old lady who relieved me to find. In her younger days she was a stripper with the stage name "Bubbles", so she was hard to offend.
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Sep 30, 2019 23:32
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Putting physical contaminants into food that is going to be served to people isn't what I would call a game 
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Sep 30, 2019 23:49
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Sandwich Anarchist posted:Putting physical contaminants into food that is going to be served to people isn't what I would call a game Water, and a sterile piece of latex. Literally more than half my lifetime ago. I guess there's always the chance someone with a latex allergy ate that sausage link, but at the time latex gloves were used all the time in food service too. I don't know if they're still common but the last couple places I worked (10+ years ago) pretty much just had nitrile and vinyl.
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Oct 1, 2019 00:12
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JoshGuitar posted:Water, and a sterile piece of latex. Literally more than half my lifetime ago. I guess there's always the chance someone with a latex allergy ate that sausage link, but at the time latex gloves were used all the time in food service too. I don't know if they're still common but the last couple places I worked (10+ years ago) pretty much just had nitrile and vinyl. Physical contaminants are physical items that get in food, such as a finger cot (or piece of one) being in your sausage. I wasn't talking about latex allergies lol. And yeah, we all did dumb poo poo when we were younger, no worries
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Oct 1, 2019 00:53
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Sandwich Anarchist posted:Physical contaminants are physical items that get in food, such as a finger cot (or piece of one) being in your sausage. I wasn't talking about latex allergies lol. And yeah, we all did dumb poo poo when we were younger, no worries Well it wasn't "in" the sausage, it was "around" it. I'm fairly certain Bubbles knew to remove the finger condom before grilling up some sausage. I guess there's a tiny chance one of the 10 finger condoms I did that with broke and left behind a little piece. Personally I'd be more worried about the uncontaminated food I don't remember sending out due to abusing countless substances while on the clock 
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Oct 1, 2019 00:58
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... and that is why, of the people I've had to fire in all my management jobs, every last one came down to 'this rear end in a top hat can't stay sober long enough to get through a shift'. Even the one in white collar IT.
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Oct 1, 2019 01:18
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I was the rear end in a top hat who sobered up during my shift.
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Oct 1, 2019 02:04
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This discussion reminded me of a dude who would always leave me an exquisitely carved vegetable penis in my prep when I worked his station on his days off.
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Oct 1, 2019 02:10
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pile of brown posted:I can't remember the name of it but whenever I felt like getting weird I'd play the Primus cover album of the soundtrack of Willy Wonka and the chocolate factory at brunch Primus & the Chocolate Factory with the Fungi Ensemble. I absolutely love that album. Have you seen the video for Candy Man? It's so loving trippy as is anything Les does.
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Oct 1, 2019 02:17
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At an old restaurant we got a bunch of white boards put in the kitchen and used all but one of them. So I used that one. First it was bad inspirational quotes, but the real fun one was the server game. It started with a list of everyone working that night that we’d randomly add and remove tally marks from, and quickly involved into a spreadsheet with all sorts of letters and special symbols that all meant nothing at all...to us. The servers would spend half their shifts clustered up around it trying to figure out who was winning and possibly trying to form alliances? It was a lot of fun til one rear end in a top hat cook started trying to actually assign meanings and everything got real nasty fast. Oooooh and every Saturday we’d listen to the six hour nineties party block on the radio and play bingo, which was a lot of fun until someone figured out they used an online request system...
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Oct 1, 2019 02:44
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Does stopping smoking weed 4 hours before your shift count as coming in sober?
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Oct 1, 2019 06:20
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As long as you can keep your poo poo together? Sure, I would never ask questions like that, gently caress knows we weren't paying enough to make up for how lovely the job was without chemical assistance. My prep cook was a zen-rear end stoner, would roll in baked, put on some Travelling Wilburys, and grind through three hours of prep like nothing and that was fine. The dude hotboxing the bathroom mid-shift, the lady I had to fire because she got picked up for DUI number 4 on the way in and was in the county jail for a month with no notice, or the guy who took a swing at me when I told his drunk rear end to quit hitting on the waitresses instead of cooking? Less so.
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Oct 1, 2019 08:44
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When things are slow, we do the classic "would you rather," but also the "how much would you need to be paid to eat x?" People almost never end up having to eat the item, unless they're dumb enough to put the dollar mark too low. This is how, shortly before I was hired, a server was paid a few hundred bucks to eat a piece of dog poo poo. Actual feces. With ranch. She will never ever in her life live it down.
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Oct 1, 2019 13:20
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Did you work with John Waters?
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Oct 1, 2019 14:56
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Liquid Communism posted:As long as you can keep your poo poo together? Sure, I would never ask questions like that, gently caress knows we weren't paying enough to make up for how lovely the job was without chemical assistance. My prep cook was a zen-rear end stoner, would roll in baked, put on some Travelling Wilburys, and grind through three hours of prep like nothing and that was fine. I maintain a low-grade high like 70% of my life overall but it's the only reliable way I have to counteract my crippling anxiety, and the reason half the customers are still alive after sending back a well done steak as not being done enough. y'all don't want me to cook sober for nine hours. who smokes inside at work though, seriously
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Oct 1, 2019 14:58
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I'm doing inventory stuff this morning because it's that time of month and the only way I can survive in this open office plan in our basement is with Every Mastodon album in a row. I got all our vendors coming through here, florists, dish guys wheeling recycling out to the front, the AR guy playing eurovision and whistling like he's trying to murder a dog via sound.
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Oct 1, 2019 16:10
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Come ON tax office! Hurry up with the danged brewing license! I don't know how much more bossanova I can take!
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Oct 2, 2019 06:34
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Manuel Calavera posted:Primus & the Chocolate Factory with the Fungi Ensemble. I absolutely love that album. Have you seen the video for Candy Man? It's so loving trippy as is anything Les does. I'm kind of a Primus fan, not like, a super fan, but can definitely get behind some of their stuff, and holy poo poo I was not expecting... whatever this album was. I was way more worried about it being work-safe and was totally not expecting what I think is either a cello/bass/some string instrument OR a cow mooing in the background of this song.
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Oct 2, 2019 20:52
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That's Les for ya. He's a crazy gently caress and I love him. Much like Duo De Twang is baffling but also fantastic. A twangy acoustic cover of "Stayin Alive" is magical.
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Oct 3, 2019 00:08
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That Primus album is fuckin magical.
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Oct 3, 2019 00:46
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Another one left. We are down to 5 employees total in the restaurant. One of them is 17 so she's not allowed to cook or use a knife, and one is only scheduled for 3 hours one day a week.
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Oct 5, 2019 04:51
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Shabadu posted:Every Mastodon album in a row. Sometimes I follow this with the Dethklok albums
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Oct 5, 2019 06:36
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I work at a casino, with several other casinos nearby (Native casinos, not in Nevada). A new casino is opening near us this month, in a market where cooks are already in high demand. We have been unable to find a director for F&B because the GM wants either a yes man or a patsy, I'm not sure which, and everyone they offer the job can see the trap. So our GM and AGM are splitting the casino restaurants between them. Neither has any restaurant experience at all. They are apparently doing whatever they find on google that says it will help, or whatever they think will make sure they don't lose their jobs. They've ended shift meals completely, instituted much more stringent waste logs, insisted on no OT at a time when every outlet is down at least one cook, and are basically doing everything they can to lose employees at a time when we absolutely cannot afford to lose BoH employees. A sous who three months ago swore he had no intention of leaving until he retired because he'd gotten comfortable is now actively applying elsewhere. The only cook in the whole place who is willing to work graveyard shifts just put in his two weeks. We have multiple FoH openings at every level that they haven't been able to fill for months. The whole place is circling the drain, and I am unfortunately one of the few who works there that lives locally and would have to take on a fairly hefty commute to switch to a competitor.
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Oct 5, 2019 10:11
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Hmm... this seems to be running well... let's completely gently caress with it! 
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Oct 5, 2019 12:33
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Mithross posted:I work at a casino, with several other casinos nearby (Native casinos, not in Nevada). A new casino is opening near us this month, in a market where cooks are already in high demand. We have been unable to find a director for F&B because the GM wants either a yes man or a patsy, I'm not sure which, and everyone they offer the job can see the trap. So our GM and AGM are splitting the casino restaurants between them. Neither has any restaurant experience at all. They are apparently doing whatever they find on google that says it will help, or whatever they think will make sure they don't lose their jobs. They've ended shift meals completely, instituted much more stringent waste logs, insisted on no OT at a time when every outlet is down at least one cook, and are basically doing everything they can to lose employees at a time when we absolutely cannot afford to lose BoH employees. Congratulations on being named executive chef by default in a few months! 
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Oct 5, 2019 12:39
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Thumposaurus posted:Congratulations on being named executive chef by default in a few months! *acting executive chef *does not come with executive chef salary
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Oct 5, 2019 17:07
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Quabzor posted:*acting executive chef *also does not come with actual executive chef authority, please run all decisions by ownership/upper management or else
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Oct 5, 2019 17:12
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Well, that was a day. Did about 350 covers, about 80% walk-ins, plus a booking of 38 that had a 6-course tasting menu in the middle of dinner service. Oh and the Head Chef couldn't make it in until almost 6PM (totally legit reason, not complaining about him), so it was just the 4 of us. Oh and it was the bosses' kids' birthday so I got roped into making a cake and cupcakes during the lunch service. Oh and we were doing a new menu. Everything went pretty well though, the big booking was very happy and we sold drat near everything. Edit: The first thing I did today was to smother myself with a sauce as well, so I've been covered in soutzoukakia sauce all day. And someone set the oven to nuclear when I was cooking the first batch of cupcakes, so they came out like lumps of coal. Mithross posted:I work at a casino, with several other casinos nearby (Native casinos, not in Nevada). A new casino is opening near us this month, in a market where cooks are already in high demand. We have been unable to find a director for F&B because the GM wants either a yes man or a patsy, I'm not sure which, and everyone they offer the job can see the trap. So our GM and AGM are splitting the casino restaurants between them. Neither has any restaurant experience at all. They are apparently doing whatever they find on google that says it will help, or whatever they think will make sure they don't lose their jobs. They've ended shift meals completely, instituted much more stringent waste logs, insisted on no OT at a time when every outlet is down at least one cook, and are basically doing everything they can to lose employees at a time when we absolutely cannot afford to lose BoH employees. Out of interest how big is the casino and how much food do they usually do? We have some over here (UK) but they're generally pretty small affairs and few of them do food. Raikiri fucked around with this message at 23:32 on Oct 5, 2019 |
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Oct 5, 2019 23:17
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https://www.nbcbayarea.com/news/local/Santa-Clara-County-Will-Suspend-Food-Permits-in-Wage-Theft-Cases-560963801.htmlquote:Under a new enforcement program, Santa Clara County will suspend food facility permits for businesses that have stolen workers' wages.
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Oct 6, 2019 03:49
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I wish that was in my county... I'm waiting on my last check for over 60 days which they claim "we don't have to pay you because you quit" gonna talk to dept of labor on Monday.
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Oct 6, 2019 20:15
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Raikiri posted:Out of interest how big is the casino and how much food do they usually do? We have three food outlets, and if I had to roughly guess I'd say we average 1-2k covers between them on weekdays. We also do catering.
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Oct 6, 2019 21:27
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Mithross posted:We have three food outlets, and if I had to roughly guess I'd say we average 1-2k covers between them on weekdays. We also do catering. So, waaay bigger than here then.
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Oct 6, 2019 21:33
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Raikiri posted:So, waaay bigger than here then. The poo poo you've seen in movies for casinos? Yeah, that's actually all real. North Americans (not just Americans, because they're stupid big in Canada as well) love their casinos.
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Oct 6, 2019 21:49
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| # ? May 28, 2024 22:58 |
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This thread might find this article interesting: https://www.smh.com.au/national/restaurateurs-call-for-amnesty-to-deal-with-wage-compliance-20190928-p52vrm.html tl;dr: Big name Australian chefs have been ripping off their employees for years, and now have the audacity to ask for an amnesty so they can get it sorted out when they should be swinging from lampposts.
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Oct 7, 2019 01:18
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