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Sandwich Anarchist posted:Someone once asked if we would cook a steak two different temps WITHOUT cutting. When asked to clarify, they said to cook it to medium, then hang one side off the grill and cook the other half to well done. I can tolerate many things but this would break me and I would have to choke the person who asked for this.
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Dec 11, 2019 16:09
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Is there any way to slap the steak in a pan full of ice and then throw it under the broiler? Raw on one side, well done on the other? Just to mess with the customer.
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Dec 11, 2019 16:14
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I want my steak seared inside but raw outside tyvm
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Dec 11, 2019 18:10
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Science WHORE posted:I want my steak seared inside but raw outside tyvm I once overheard some bougie
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Dec 11, 2019 18:23
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Do you tin the tip first? How many watts? So many questions...
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Dec 11, 2019 18:33
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That microsoft nerd food book recipe for reverse-heat nega-cooked duck breast that needs $15k in equipment and 27 distinct steps
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Dec 11, 2019 18:39
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More like sauteing iron! (The lead adds a unique zest)
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Dec 11, 2019 18:42
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SweetWillyRollbar posted:More like sauteing iron! (The lead adds a unique zest) You're not supposed to be zesting plumbum.
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Dec 11, 2019 18:55
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Sandwich Anarchist posted:Someone once asked if we would cook a steak two different temps WITHOUT cutting. When asked to clarify, they said to cook it to medium, then hang one side off the grill and cook the other half to well done. As a server I love requests like this because it's so rare (no pun intended) that I get to look a customer in the face and just say "no." I got a good one last night, we're an Italian restaurant and almost all of our wine is from Italy and a customer asked "can you recomend a good local wine?" No, I can't, there's an ocean between here and the point of origin for all our wine.
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Dec 11, 2019 19:21
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captkirk posted:You're not supposed to be zesting plumbum. Listen. I don't think you "get" molecular gastronomy. 
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Dec 11, 2019 19:41
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liquid nitrogen dip 1/2 of the steak, ez
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Dec 11, 2019 20:43
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Or, again, you can just tell the customer "no."
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Dec 11, 2019 20:52
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Skwirl posted:Or, again, you can just tell the customer "no." no one in any foh i’ve ever worked with has this skill also they’re called “guests” thanks in advance
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Dec 11, 2019 21:27
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oh you want one reuben sandwich cut into eighths? i mean the cooks have knives surely this is reasonable oh you only want half of a 1/2” piece of marinated tempeh on yr sandwich, specifically cut lengthwise? i mean you say we’ve done it before so oh you want to have yr wedding reception in the dining room during a friday dinner service? phew we don’t have to rent the place out to you and 30 guests that might have been quite the inconvenience for you haha
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Dec 11, 2019 21:31
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SHVPS4DETH posted:no one in any foh i’ve ever worked with has this skill I overheard the owner of my local pizzeria chiding a worker for going across the street to the grocery store to get alfredo sauce for a customer. "If we don't have it we don't have it! Say no!"
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Dec 11, 2019 21:53
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Tunicate posted:I overheard the owner of my local pizzeria chiding a worker for going across the street to the grocery store to get alfredo sauce for a customer. "If we don't have it we don't have it! Say no!" I've told this story before but I worked at a place that made all their salad dressings in house. Good stuff too. No ranch of any kind - chef hated it. Eventually we had enough customers complain about it (including to the very visible owners) that he was forced to add it to the list. His solution? Half dozen bottles of Hidden Valley. If you wanted ranch dressing, you got a bottle of Hidden Valley dropped on your table to shame you.
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Dec 11, 2019 22:04
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Sandwich Anarchist posted:Someone once asked if we would cook a steak two different temps WITHOUT cutting. When asked to clarify, they said to cook it to medium, then hang one side off the grill and cook the other half to well done.  
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Dec 11, 2019 22:14
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Shooting Blanks posted:I've told this story before but I worked at a place that made all their salad dressings in house. Good stuff too. No ranch of any kind - chef hated it. Eventually we had enough customers complain about it (including to the very visible owners) that he was forced to add it to the list. You say that as if guests feel shame about what they are ordering. "Can I get some ranch for my dry aged ribeye"
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Dec 11, 2019 22:29
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 : "what dressing would you like?" : "what kind of dressings do you have?": "well, we have ranch, a sorghum vinaigrette, pomegranate poppyseed cream dressing, a very nice white verjus vinaigrette, traditional french dressing, and a port wine emuslion.": "ranch"
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Dec 11, 2019 22:40
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Quabzor posted:You say that as if guests feel shame about what they are ordering. I'd say at least 50% of them asked for a ramekin of it after we plopped the bottle down on the table. So either they're worried about portioning, or they're worried about perception.
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Dec 11, 2019 22:46
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Shooting Blanks posted:I'd say at least 50% of them asked for a ramekin of it after we plopped the bottle down on the table. So either they're worried about portioning, or they're worried about perception. I like to do a dippy dippy with my tendies
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Dec 11, 2019 22:52
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Ranch is Good not as salad dressing tho
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Dec 11, 2019 22:57
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SHVPS4DETH posted:no one in any foh i’ve ever worked with has this skill And you say that like foh isn’t trained to say yes and figure it out later. We do the same thing, I won’t lie. Your ire is misplaced sir - kindly direct it at ownership
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Dec 11, 2019 23:16
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Sandwich Anarchist posted:
I stopped listing our draft beers for that reason. "Are you looking for a lite, IPA, craft, or guinness?"
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Dec 11, 2019 23:20
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Mister Speaker posted:Ranch is Good Conceptually I like it but I cannot stand it because when I was bussing/dishpit I'd reek of the stuff every day.
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Dec 11, 2019 23:21
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Quabzor posted:I stopped listing our draft beers for that reason. This is awesome. Printed draft menus are dumb in general unless you never rotate your taps. My preferred method of ordering a beer is "[insert style], bartender's choice."
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Dec 11, 2019 23:23
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not liking ranch dressing is classist
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Dec 11, 2019 23:27
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SHVPS4DETH posted:no one in any foh i’ve ever worked with has this skill It's not that we can't say no, it's that we are often explicitly told not to say no by people who can fire us at a whim.
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Dec 11, 2019 23:29
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The Maestro posted:And you say that like foh isn’t trained to say yes and figure it out later. We do the same thing, I won’t lie. Your ire is misplaced sir - kindly direct it at ownership This is correct. Hospital again, our call center tells patients whatever they want. They ignore the very large board telling them "no we're out of loving potato soup right now" and send at least three orders through. And cramming two peoples orders together on one ticket, because a nurse told the patient they're allowed to. Anyways, unrelated. Thanks y'all for being cool and chill where I could be open about being me. I've been on my own for a year now, and a year and a month ago I realized that I'm trans. And what with the whole, everything over the weekend. I appreciate y'all being cool and respectful. 
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Dec 11, 2019 23:40
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Restaurant thread says trans rights!  Glad you feel safe here Manuel
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Dec 12, 2019 00:09
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Skwirl posted:It's not that we can't say no, it's that we are often explicitly told not to say no by people who can fire us at a whim. The Maestro posted:And you say that like foh isn’t trained to say yes and figure it out later. We do the same thing, I won’t lie. Your ire is misplaced - kindly direct it at ownership oh totally get that; i’m never mad at foh for doing their jobs. it’s the guests that can gently caress off~ Science WHORE posted:Restaurant thread says trans rights! this af trans rights are human rights SHVPS4DETH fucked around with this message at 00:53 on Dec 12, 2019 |
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Dec 12, 2019 00:21
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Science WHORE posted:Restaurant thread says trans rights! I must have missed it if you mentioned it previously Manuel, but 100% this.
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Dec 12, 2019 02:06
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SHVPS4DETH posted:trans rights are human rights 100%.
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Dec 12, 2019 02:20
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Manuel being open in this thread and nobody bothering themselves about it was a big part of why I ended up deciding to be out on SA. SA is the only place I am out, anywhere, not just on the internet since I went deep stealth the better part of a decade ago. Good thread, good people. May your chefs be chill and your customers reasonable.
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Dec 12, 2019 02:29
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Shooting Blanks posted:I must have missed it if you mentioned it previously Manuel, but 100% this. I know I've mentioned it before in the chat thread, pretty sure I've mentioned it here. I'm working on small changes at work before I come *OUT* out. Just so it's not a sudden change. Resting Lich Face posted:Manuel being open in this thread and nobody bothering themselves about it was a big part of why I ended up deciding to be out on SA. SA is the only place I am out, anywhere, not just on the internet since I went deep stealth the better part of a decade ago. Good thread, good people. May your chefs be chill and your customers reasonable.
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Dec 12, 2019 02:35
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Tonight there was a call for a possible 120 top all you can drink party for text month. If this happens I may kill myself to avoid it. Edit: Manuel, I know I'm not a real restaurant industry person and I am a very infrequent contributor, especially of anything useful, but I am wishing you the best. I'm sure you'll do great but I can't imagine the anxiety. Knock em dead Escape From Noise fucked around with this message at 17:09 on Dec 12, 2019 |
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Dec 12, 2019 17:06
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SweetWillyRollbar posted:Tonight there was a call for a possible 120 top all you can drink party for text month. If this happens I may kill myself to avoid it. Wow that sounds... wow. I hope your place autograts.
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Dec 12, 2019 21:46
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You guys ever have a customer complain and demand the autograt be removed? It happened to a server I used to work with (for no reason, guy was just a cheap rear end in a top hat) and I learned that in this province nobody is legally obligated to pay the gratuity. I mean that makes sense but like, poo poo sucks. I also once witnessed a large family come in and seat themselves at two booths to try and avoid the gratuity. Fortunately their server wasn't a dumbass.
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Dec 12, 2019 22:45
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Resting Lich Face posted:Wow that sounds... wow. It's Japan so no tips at all. Edit: Excellent news! Not happening! Escape From Noise fucked around with this message at 03:36 on Dec 13, 2019 |
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Dec 13, 2019 02:47
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Mister Speaker posted:You guys ever have a customer complain and demand the autograt be removed? It happened to a server I used to work with (for no reason, guy was just a cheap rear end in a top hat) and I learned that in this province nobody is legally obligated to pay the gratuity. I mean that makes sense but like, poo poo sucks. Once, and frankly it was warranted. We had an unexpected 8 or 10 top come in and due to circumstance, get seated in a weaker server's section. There was just no good way around it. That server effectively folded partway through - after taking their drink order, before taking their food order. By the time that got sorted out, our strongest server had 2 tables leave and I was able to get everything reassigned. By this time the customer was visibly annoyed (understandably), but also recognized that we were doing the best we could. He asked that the autograt be removed so he could compensate the server that actually wound up taking care of them, not the original one. Basically, dude wasn't aware we could just reassign the table to another server - he wasn't trying to get out of paying grat, just wanted to make sure the right person got the tip. The weaker server in this case wound up getting fired a couple months later when he no-call, no-showed on Mother's Day as a third offense and repeated warnings that he wouldn't get written up again.
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Dec 13, 2019 03:39
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