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Sandwich Anarchist posted:Sweat onions in bacon fat, chicken stock, cream, goat cheese. Coffee bacon jam on top. Now that looks delicious
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Dec 18, 2019 20:19
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Sandwich Anarchist posted:Sweat onions in bacon fat, chicken stock, cream, goat cheese. Coffee bacon jam on top. I'm gonna recreate this one of these days if it's the last thing I do, I need this in my life
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Dec 18, 2019 20:26
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I'm English, so I've never had grits, I'm guessing they're kinda like polenta?
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Dec 18, 2019 20:27
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Raikiri posted:I'm English, so I've never had grits, I'm guessing they're kinda like polenta? Similar, yeah.
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Dec 18, 2019 20:35
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https://www.youtube.com/watch?v=_T24lHnB7N8
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Dec 18, 2019 20:45
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Raikiri posted:I'm English, so I've never had grits, I'm guessing they're kinda like polenta? Hominy grits are very different than polenta. Regular grits are pretty much polenta, just a coarser grind.
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Dec 18, 2019 20:47
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I was expecting the first scene, but this works as well. In hospital news. The patient count is almost 200 people again. Plus however many guests. We're almost at 400 tickets and it's not even 4pm. loving rip me.
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Dec 18, 2019 21:56
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guess who has an 18-top from (religious commune an hour away from town) that’s all separate bills for high school students? RIP me Edit: on the upside they showed up an HOUR BEFORE the reso they made and were angry we didn’t have seats available. And they had more people than the reso was for.
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Dec 19, 2019 01:58
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Mezzanon posted:guess who has an 18-top from (religious commune an hour away from town) that’s all separate bills for high school students?  your tips
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Dec 19, 2019 02:06
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Mezzanon posted:guess who has an 18-top from (religious commune an hour away from town) that’s all separate bills for high school students? Please tell me your restaurant autograts large parties.
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Dec 19, 2019 02:14
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Skwirl posted:Please tell me your restaurant autograts large parties. No the owner doesn’t believe in autograt. “ HE WORKED AT THE KEG IN THE NINETIES AND THEY NEVER HAD AUTOGRAT THEN SO WHY SHOULD US LAZY MILLENIAL SERVERS GET AUTOGRAT”
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Dec 19, 2019 02:38
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Sandwich Anarchist posted:Sweat onions in bacon fat, chicken stock, cream, goat cheese. Coffee bacon jam on top. Im here for it, that looks delish
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Dec 19, 2019 02:42
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I have a random question: What's an acceptable rate or flat fee to pay a stage for working interviews? I remember someone in here saying something along the lines of 'if you're not willing to pay a few bucks to figure out if you like someone' then its a red flag: Obviously, its a different rate in different parts of the usa due to cost of living, but i'm just trying to figure out a good ballpark
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Dec 19, 2019 02:56
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TheParadigm posted:I have a random question: What's an acceptable rate or flat fee to pay a stage for working interviews? Wage of the position they're doing times hours worked. What's hard to understand?
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Dec 19, 2019 03:05
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TheParadigm posted:I have a random question: What's an acceptable rate or flat fee to pay a stage for working interviews? Bare minimum is minimum wage. Its kind of why its called that. Higher then that would be more of how good of a person you are.
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Dec 19, 2019 03:10
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Out of curiosity, when paying someone for a working interview, how does that work out tax wise? Do you have them fill out a 1040, is that typically paid under the table, or is there a separate way to handle it? This isn't something I've ever run into (and probably won't as long as I'm where I'm at) but I just now thought about it.
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Dec 19, 2019 03:32
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TVsVeryOwn posted:Wage of the position they're doing times hours worked. What's hard to understand? Usually people want the work before they talk wages out here, which is why I was asking! I'm in a high cost of living place, and going ahead and leading with an 'if i'm going to do a working interview, by bare minimum is living wage rates before we talk about experience is the angle I want to take.
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Dec 19, 2019 03:36
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TheParadigm posted:Usually people want the work before they talk wages out here, which is why I was asking! Ah. Sorry I didn't consider that you'd have that much wiggle room. Yeah probably at least what your living wage is, since they're paying some opportunity cost in halting their job search to come in.
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Dec 19, 2019 04:00
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Sandwich Anarchist posted:Sweat onions in bacon fat, chicken stock, cream, goat cheese. Coffee bacon jam on top. wait I can get food like this in an airport? booking my flights now!!!
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Dec 19, 2019 13:01
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greazeball posted:wait I can get food like this in an airport? booking my flights now!!! Yeah, we buck airport food expectations hard. Gotta be realistic with product sourcing and the kinds of food we do, but we are not anything like what most people expect. We aren't quite One Flew South yet, but I'm working on it.
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Dec 19, 2019 14:06
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I somehow always forget your place is in an airport. Simply because my limited experience with airport food has been, like, a pre=packaged sandwich shop, or the bar at Key West where I slammed a bunch of delicious Bloody Mary's before my flight. Is your joint before or after security? How does getting food in places after security work? Do the vendors have to go through a TSA process? As someone who seems to always get stuck with truck days no matter where I work, I'm envisioning the horror of getting a Sysco/US Foods truck where every gallon jar of heavy-duty mayo has to go through an x-ray machine or something equally  Just curious!
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Dec 19, 2019 15:06
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JacquelineDempsey posted:I somehow always forget your place is in an airport. Simply because my limited experience with airport food has been, like, a pre=packaged sandwich shop, or the bar at Key West where I slammed a bunch of delicious Bloody Mary's before my flight. As someone not even really industry I've wondered about this before as well. I'm guessing it's somewhat expedited for workers and shipments but I'm honestly pretty curious.
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Dec 19, 2019 15:12
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JacquelineDempsey posted:I somehow always forget your place is in an airport. Simply because my limited experience with airport food has been, like, a pre=packaged sandwich shop, or the bar at Key West where I slammed a bunch of delicious Bloody Mary's before my flight. We are past security, and you need a boarding pass to get to us (unless we escort you through as a "business partner" or whatever). Airports actually have their own security companies outside of TSA; TSA is a federal agency that enforces certain criteria that local companies have to follow. The only thing TSA is responsible for is passenger screening and ensuring local compliance. All of our vendors are approved and vetted by local security and have clearances to ship product in. Our trucks go through a checkpoint staffed by agents that search the driver, check credentials, and do a cursory search of the truck. We have employees with tarmac driving clearance that escort the truck in, and are responsible for them. When we unload the product, there are agents present that check everything against the manifest and ensure stuff is factory sealed; anything loose is searched, but they don't open products or anything. The process is long, but that's mostly because I bring in 6 trucks a week, each totalling $5-9k. Would it be worth doing an Ask thread? I'm realizing that there is a lot of poo poo to talk about wrt to running a high volume airport restaurant. Sandwich Anarchist fucked around with this message at 15:21 on Dec 19, 2019 |
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Dec 19, 2019 15:17
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Sandwich Anarchist posted:Would it be worth doing an Ask thread? I'm realizing that there is a lot of poo poo to talk about wrt to running a high volume airport restaurant. Absolutely! I don't think I've ever seen or worked a place that verifies the shipping order, 100% of the time, ahead of time, all the time. that alone is standout!
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Dec 19, 2019 15:36
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I'd certainly read an A/T on it! Aside from answering questions like "Do all the employees, down to the busboy, have to go through security every time they show up for work?", I'm sure you have some great stories about customers who are assholes, and goons love that, industry or no. Right now there's a hot thread in GBS about tips & tricks/stories on flying, I'd be happy to cross-pollinate it for you.
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Dec 19, 2019 15:41
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Alright, I'll post a thread up today when I get time.
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Dec 19, 2019 15:43
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Sandwich Anarchist posted:Alright, I'll post a thread up today when I get time. Hellyeah
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Dec 19, 2019 15:46
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Thread is up
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Dec 19, 2019 17:12
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I did it guys, I'm getting out! Engy internship starts in January! I'm proud of what I accomplished and salute everyone still sticking with it.
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Dec 19, 2019 20:12
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loving palm tree? Which airport is this? Seriously I want to eat there. Edit: gently caress me nevermind, I know that tree. That’s the airport in the city I was born at. For some reason I always thought you were in NYC. Errant Gin Monks fucked around with this message at 02:51 on Dec 20, 2019 |
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Dec 20, 2019 02:02
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Errant Gin Monks posted:loving palm tree? Which airport is this? Seriously I want to eat there. Orlando International
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Dec 20, 2019 02:46
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Sandwich Anarchist posted:Orlando International Yeah I just looked at the photos again. I was born in Orlando and my parents used to live in Clermont so I would fly in and out of there all the time. Now they live in Tampa. Food looks great though next time I fly through I will definitely stop by. Sadly I’m flying into Tampa on Sunday instead of Orlando. Make me wish I had gone a different route. Errant Gin Monks fucked around with this message at 02:56 on Dec 20, 2019 |
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Dec 20, 2019 02:53
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Aw. I fly a lot but I never get out east. Too bad.
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Dec 20, 2019 05:50
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And I am 99% headed to Orlando next year because the RNC is coming to town and I don't want to be around for that clown show.
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Dec 20, 2019 09:20
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dope thread btw i keep trying to imagine using a knife with a tether and screaming internally but also yr a champion for labor so uh call me ambivalent
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Dec 20, 2019 19:20
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I just posted this in the Historic Cooking thread, and thought it might be of interest to y'all. Just read a blurb in a book about what's considered the first chain restaurant, The Harvey House. Long story short, this fellow Fred Harvey immigrates to the US from London in 1853 and gets a dishpit job. He works his way up to being a cook and learns a lot about the biz. He ends up moving to New Orleans, and gets a lucrative job for one the ever-expanding railways. During his stint there, he realized just how awful the food was not only on the trains, but the stations. (I guess in the 1800's, stand-up comedians would joke "just what is the deal with train food? You don't even get a sack of peanuts, just some rotten meat, amirite?") He sets out to improve the situation, but the rail he worked for wasn't having it. He successfully pitches his idea to another railway, and opens his first restaurant in one of their hubs. The idea completely takes off, and soon the Santa Fe line has him opening a restaurant every few hundred miles as they expand westward. Boom, first chain restaurant! There's a lot more to his story, including how he empowered a lot of women to move away and make what was mad bank at the time to become a "Harvey Girl". In hindsight it's a bit icky that he only hired young, attractive, white women to be waitresses, but he did give a lot of young uneducated women a chance to get out of their poo poo situations, become independent, see America, and do something besides be baby factories. One thing the wikipedia article doesn't mention, but the bit I read in this book did: in order to accommodate the rush of "holy poo poo, a train is coming in, how do we serve hundreds of people all coming in at the same time", they had an ingenious plan. Passengers were given a paper menu, which they filled out while a ways away from the station. The train would then send in the orders by telegraph, allowing the staff to start firing the orders. (As a line cook who cringes when FOH comes back to the kitchen and says "we just sat an 18 top", this guy's system is better than most modern restaurants!) So imo, dude invented the phone-ordering app. In the 1870's. Pretty cool, huh? wiki links for those wanting to read more: https://en.wikipedia.org/wiki/Fred_Harvey_Company https://en.wikipedia.org/wiki/Fred_Harvey_(entrepreneur)
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Dec 20, 2019 19:46
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Manuel Calavera posted:I was expecting the first scene, but this works as well. How many cooks do you have on the line for that? Were full at 150 and the highest ticket count at close is 400-450. It gets to 150-180 by noon. There's only 1 cook on the line save for a couple hours overlap between me and the AM guy.
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Dec 21, 2019 03:18
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One from 5am (breakfast starts at 6:30) to 11. First person breaks at 10:30 when the prep person comes in. Then the closing line cook comes at 11:30. 11:30 to 1pm is the lunch rush with two people, then the line cook is alone from then til 3:30-4:30 or so, depending on the day and who's able to cover things (if it's a weekday, then there's someone to help the prep person so they can take a break around 2.) And we run til 7pm. Prep person goes to do their prep starting from when the closing cook comes. That was me today. I had two gravies, veggie soup, roasted turkey for the weekend, tomato cucumber salad, berry compote for waffles for the mom menu, and baked potatoes.
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Dec 21, 2019 03:49
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We finally have our weekly schedule in place and I work 7-3 most days, according to the assignments I’m going to be doing laminating, some entremet work and....the to-order lunches. They just installed the ticket printer  Does anybody have experience with Revel? Thoughts? Also I’m getting tired of the construction crew acting like literal children and begging for food every day. One of them stands outside the glass door to the kitchen rubbing his belly and pointing at the cookies he wants like a five year old, he’s recruited another guy to do it too now. I just want to tell them to do their drat job so we can open, then they can buy whatever sweets they want!
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Dec 23, 2019 22:28
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Science WHORE posted:
gently caress that, any food you give them is a gift is a gift, not an obligation. I'd either just give them the finger or pull a cookie out, visibly spit on, then give it to them. A big loogie that is still visibly on top instead of being absorbed by the cookie.
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Dec 23, 2019 22:53
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