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Sandwich Anarchist posted:I'm the executive chef lol What's stopping you from hiring another sous chef so that if one calls out the only solution isn't 'work an open to close yourself'?
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Dec 15, 2019 22:58
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mandatory lesbian posted:Look I get it's exploitative and lovely but if my company is paying for my liquor then heck yeah I'll work there I'm absolutely technically experiencing wage theft, but there's an understanding from the upper levels that it's made up for with drinking once closing duties are finished. Ultimately they're probably saving money that way what with only having 1/8th tops of the staff "full time" and therefore having to cover benefits but I'm nowhere near that so it works out okay for me. Oh, there it is.
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Dec 16, 2019 01:02
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cowboy
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Naelyan posted:What's stopping you from hiring another sous chef so that if one calls out the only solution isn't 'work an open to close yourself'? I have three already. It's 3 times in as many years. It's fine, I just wanted to vent.
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Dec 16, 2019 01:15
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Angular Cyrus posted:They'll Do It Every Time 6/28/46
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Dec 16, 2019 13:01
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That's what it's like getting people to order wine. Oh, to work at a bar that doesn't give out tastes of wines. This week I was waiting on a guy who was going back and forth between two tastes of different white wines while I was trying to get an order out of him, and I said to him "C'mon man, we're not buying a house here, we're ordering a glass of wine." He goes "first of all, how dare you", I laugh, his wife laughs, he orders the semillon blend, and I am comforted by the fact that I just got away with saying some pretty spicy poo poo to a guest.
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Dec 16, 2019 19:41
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prayer group posted:That's what it's like getting people to order wine. Oh, to work at a bar that doesn't give out tastes of wines. Speaking as a server who has customers with a lot of questions about the wine, that's a conversation you had in your head. Not something that happened.
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Dec 16, 2019 19:53
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Well, I don't really like being told that something that happened to me didn't actually happen. I was there, dude. My point there was really that having the tact and situational awareness of knowing when you can get away with saying something like that really makes dealing with difficult people a little easier. But you can just go "nah, that didn't happen" if you want.
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Dec 16, 2019 20:03
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It's the internet. Nothing ever happens and everything is fake. I bet his name isn't even Skwirl.
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Dec 16, 2019 22:10
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i am a sentient gas clown
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Dec 16, 2019 22:19
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prayer group posted:That's what it's like getting people to order wine. Oh, to work at a bar that doesn't give out tastes of wines. I waited about 20 minutes for a group of four women to get served at the cheese shop a few months back. Never hated the bourgeoisie more. If they had also sold wine I probably would have to  I am the minion joker
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Dec 16, 2019 22:24
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prayer group posted:Well, I don't really like being told that something that happened to me didn't actually happen. I was there, dude. The correct answer here was “first of all, how dare you”
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Dec 17, 2019 06:18
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i don't really know why, but i've never been in the habit of trying samples. if something on the menu makes an impression just order it. what do you have to lose?
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Dec 17, 2019 06:34
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GhostofJohnMuir posted:i don't really know why, but i've never been in the habit of trying samples. if something on the menu makes an impression just order it. what do you have to lose? I will do it for beer if it sounds like it's on the edge of too hoppy or too malty for what I like. Like "Oh, that IPA sounds good, but I want something I can drink fairly quickly without retching... let's just make sure it isn't hipster-levels of hoppy". But my rule is generally if I get a sample and don't like it I immediately go with something I know I do like.
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Dec 17, 2019 07:18
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litany of gulps posted:The correct answer here was “first of all, how dare you” Absolutely correct. W/r/t tasting pours, I feel like it's a bigger deal to occasional drinkers. Someone who only drinks on weekends and never has more than a couple can probably get pretty anxious when presented with a lot of appealing options, feeling a desire to make the most of their night and only commit to something they really like. This mode of thinking is lost on me, however, and I suspect likewise of my fellow degenerates here in this thread. And to the non-industry few who read this thread, please don't feel like we get pissed off when you ask to try something that's reasonable for you to want to try. But don't ask me for tastes of spirits unless I'm already cool with you. That poo poo is crazy presumptuous.
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Dec 17, 2019 08:40
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If it's bar where I'm a regular, or they aren't busy, I might for a sample if I've never heard of the brewery before. And that's only if I'm sitting at the bar, I'm not gonna make a server go to the bar, wait for the pour, then schlep a free sip of beer to my table, then wait while I give it a thumbs up or not. Y'all ain't got time to deal with that.
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Dec 17, 2019 18:26
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Yes, can I please sample all your top shelf scotch? I'm not sure which one I want.
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Dec 17, 2019 18:34
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People ask for a sample of our mac and cheese od grits all the time. "To see if it's any good". No it's awful, there is salt and stuff, maybe even some black pepper. Way too spicy for you!
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Dec 17, 2019 18:41
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Sandwich Anarchist posted:People ask for a sample of our mac and cheese od grits all the time. "To see if it's any good". No it's awful, there is salt and stuff, maybe even some black pepper. Way too spicy for you! If I were a big enough rear end in a top hat to sample grits or mac and cheese I totally would. Those dishes stand a good 70% chance of being mediocre at best, but when they're really good make me really happy.
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Dec 17, 2019 19:09
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Canuckistan posted:Yes, can I please sample all your top shelf scotch? I'm not sure which one I want. hell, same
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Dec 17, 2019 19:45
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Sextro posted:If I were a big enough rear end in a top hat to sample grits or mac and cheese I totally would. Those dishes stand a good 70% chance of being mediocre at best, but when they're really good make me really happy. That's fine well and good, but I'm not sending you a ramekin of mac and cheese when I'm in the middle of a $4000 hour and on a wait. Order them or don't.
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Dec 17, 2019 21:47
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This is why sampler platters exist tbh
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Dec 17, 2019 23:00
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I will take one mac and cheese and grits sampler please.
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Dec 17, 2019 23:06
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deedee megadoodoo posted:I will take one mac and cheese and grits sampler please. I would unironically be tempted to order that depending on what kinds of mac and cheese were included.
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Dec 17, 2019 23:31
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deedee megadoodoo posted:I will take one mac and cheese and grits sampler please. We actually just started doing a pick three board for sides so ok
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Dec 17, 2019 23:59
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Sandwich Anarchist posted:We actually just started doing a pick three board for sides so ok Any place with good sides should. It's almost mandatory for BBQ joints.
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Dec 18, 2019 01:28
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Liquid Communism posted:Any place with good sides should. It's almost mandatory for BBQ joints. We aren't a bbq restaurant, Southern food. Close enough though! We do goat cheese grits (Anson Mills), pimento mac and cheese, baked beans with pork rinds, pickled beet salad, sorghum butter biscuits, cheerwine glazed fried brussels, and potato salad. Edit: pic because why not 
Sandwich Anarchist fucked around with this message at 02:33 on Dec 18, 2019 |
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Dec 18, 2019 02:29
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i want those biscuits
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Dec 18, 2019 02:49
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Ooh I can’t decide which 3 sides to get. Can I get a little taste of each
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Dec 18, 2019 02:52
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Trebuchet King posted:i want those biscuits Right? As someone who spent two years making biscuits for our area's multi-year platinum winner of "best biscuits" in the regional/state newspapers, blogs, and glossy magazines, those look incredible. I got so sick of eating biscuits after a few months there, but I could shove one of those in my mouth right now. Kudo's, my southern cooking friend. Also, i really want pickled beets now. (I'm not southern enough to know what a Cheerwine brussels sprout would be like, but I'd sure as gently caress try some.)
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Dec 18, 2019 03:15
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JacquelineDempsey posted:Right? As someone who spent two years making biscuits for our area's multi-year platinum winner of "best biscuits" in the regional/state newspapers, blogs, and glossy magazines, those look incredible. I got so sick of eating biscuits after a few months there, but I could shove one of those in my mouth right now. It's just a reduction of cheerwine soda and sorghum syrup, little vinegar. Malty cherry glaze over crispy Brussels with rendered bacon tossed in.
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Dec 18, 2019 03:52
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BUT THOSE BISCUITS HAVE loving PIECES OF GLASS ON TOP OF THEM HOW DARE YOU SERVE THEM TO PEOPLE I actually had a groom at his wedding call over a server and 'hey so maybe not a big deal? but there's glass in all of our bread' 'that's just sea salt on the foccacia, sir' 'oh, ok. you're sure it's not glass?' loving people man. edit: dish needs more pickled watermelon. gently caress that stuff was my favourite thing about my last restaurant, and it wasn't even my recipe, and I'm not too proud to admit it. pickled watermelon on loving evvvverrrrryyyyything.
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Dec 18, 2019 05:03
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Naelyan posted:BUT THOSE BISCUITS HAVE loving PIECES OF GLASS ON TOP OF THEM HOW DARE YOU SERVE THEM TO PEOPLE That's pickled fennel on the beets. We do a jalapeno compressed watermelon on a salad atm tho
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Dec 18, 2019 05:31
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Sandwich Anarchist posted:baked beans with pork rinds These sound amazing.
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Dec 18, 2019 11:20
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Man, the restaurant manager is so bad at leaving the bar in an at least acceptable condition at the end of his shift. I get he was busy but... come on!
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Dec 18, 2019 11:29
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TheKingslayer posted:These sound amazing. Dust the pork rinds with ranch powder, too
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Dec 18, 2019 12:58
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Sandwich Anarchist posted:Dust the pork rinds with ranch powder, too now you've got my attention
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Dec 18, 2019 14:49
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Please say that you guys do collard greens. Today we got the ticket printer installed in the kitchen for processing the 2 made to order items we offer. I was really hoping I would never have to hear that noise again. Also some weird construction guy kept popping his head in for treats every hour or so. Sometimes just standing outside the glass door and waving his arms and pointing at what he wanted us to give him (we ignored him lol) . At one point we were portioning cookie dough to freeze and he was demanding that we bake some off for him. One of the kitchen managers finally broke and said we would do it for 5 bucks, or he could go to the coffee shop down the street where we wholesale and buy them there.
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Dec 18, 2019 17:39
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Science WHORE posted:Please say that you guys do collard greens. We used to, but they didn't move.
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Dec 18, 2019 18:54
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Sandwich Anarchist posted:We aren't a bbq restaurant, Southern food. Close enough though! We do goat cheese grits (Anson Mills), pimento mac and cheese, baked beans with pork rinds, pickled beet salad, sorghum butter biscuits, cheerwine glazed fried brussels, and potato salad. Yeah sure the biscuits look good but I wanna see them grits
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Dec 18, 2019 18:58
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mandatory lesbian posted:Yeah sure the biscuits look good but I wanna see them grits Sweat onions in bacon fat, chicken stock, cream, goat cheese. Coffee bacon jam on top. 
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Dec 18, 2019 19:15
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