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One time at that awful board game cafe a server couldn't find clear squeeze bottles so they put pink hand soap in one of the solid red ones, and of course it found its way back to the other bottles of ketchup and someone ended up putting it on their fries.
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Feb 6, 2020 05:29
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Question for those who work in/manage places with a decent wine list: Is it a fair assumption that your house wine is actually pretty good to very good, and generally a good value? A buddy of mine who's a wine drinker firmly believes that house wines are the same as rail liquors, aka Heaven Hill, Taaka, etc. which wasn't my experience - but I wanted a couple additional opinions.
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Feb 6, 2020 06:48
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Shooting Blanks posted:Question for those who work in/manage places with a decent wine list: Is it a fair assumption that your house wine is actually pretty good to very good, and generally a good value? A buddy of mine who's a wine drinker firmly believes that house wines are the same as rail liquors, aka Heaven Hill, Taaka, etc. which wasn't my experience - but I wanted a couple additional opinions. If you have a decent selection of wine, the house wine should absolutely be something you can drink without regret.
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Feb 6, 2020 07:46
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Yeah if there are multiple red and white options on offer, the house red or white are almost certainly decent. If they only have a house red and a house white, drink something else that doesn't require vermouth.
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Feb 6, 2020 09:57
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cowboy
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I have the worst loving luck. I should app for BOH i guess...
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Feb 6, 2020 10:00
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It depends if you want to respect yourself or not
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Feb 6, 2020 10:06
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FFT posted:Yeah if there are multiple red and white options on offer, the house red or white are almost certainly decent. I spent most of my industry years in nightclubs (hence the question), where the wine list was often "You can have red, white, OR pink!" It was always mildly amusing when someone would order wine anyway, because it was clear that it was more important to them to be holding stemware as opposed to a plastic rocks glass. Resting Lich Face posted:I have the worst loving luck. Sorry to hear, what happened? It's worth noting that if you actually have experience, you may be better off simply lying about when/where (use closed places!) to get the job. It will become abundantly clear very quickly whether or not you have the skills you say you do. A ton of places will never bother calling previous employers.
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Feb 6, 2020 10:18
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So I'm thinking about starting a to go only soup place. I have some potential investors and local suppliers lined up. Do I pull the trigger on this? It's gonna be low cost but I'm gonna have to do a poo poo ton of volume to make it successful. Help me goons
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Feb 6, 2020 14:58
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Shooting Blanks posted:Question for those who work in/manage places with a decent wine list: Is it a fair assumption that your house wine is actually pretty good to very good, and generally a good value? A buddy of mine who's a wine drinker firmly believes that house wines are the same as rail liquors, aka Heaven Hill, Taaka, etc. which wasn't my experience - but I wanted a couple additional opinions. We run a blind tasting commitee yearly with house wine candidates. Whole range of prices and distributors. When a wine knocks off a multi year winner we use that as a selling point when people ask "how's your house ****" Well it beat the one you really liked last year so just drink it.
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Feb 6, 2020 15:19
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Field Mousepad posted:So I'm thinking about starting a to go only soup place. I have some potential investors and local suppliers lined up. #1 on your list should be preparing for hearing NO SOUP FOR YOU 800 times per day.
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Feb 6, 2020 15:36
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Field Mousepad posted:So I'm thinking about starting a to go only soup place. I have some potential investors and local suppliers lined up. Can you operate for 8-10 months at a loss, and still be in business? Your competition isn't other restaurants. Its Campbell's, because soup is one of the easiest things in the world to make shelf stable and quick serv. Liquid Communism fucked around with this message at 16:25 on Feb 6, 2020 |
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Feb 6, 2020 16:19
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Field Mousepad posted:So I'm thinking about starting a to go only soup place. I have some potential investors and local suppliers lined up. As the Soup Peddler in Austin proved: this sort of idea can work (though in his case he was delivering/selling soup via bike so not quite the same idea). Doesn't mean even if you get everything right that it won't be a fuckton of blood, sweat, tears and several months of being in the red.
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Feb 6, 2020 16:26
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Field Mousepad posted:So I'm thinking about starting a to go only soup place. I have some potential investors and local suppliers lined up. What kind of climate do you live in? I'm a weirdo who will happily eat soup when it's 95 degrees out, but do you have a plan for summer besides gazpacho and borscht? When my breakfast joint started doing lunch, it was in late spring. We didn't really start moving soup until October or so. They've since gone seasonal on doing soup.
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Feb 6, 2020 16:32
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Also, will you be located near anywhere that people go to that want soup? I will 100% not go even a mile out of my way to buy soup from somewhere; if there is a food truck or a stall on my way or at the place I'm at, maybe.
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Feb 6, 2020 16:40
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I am flying 900 miles for chowder tonight. Do not listen to these fools. Have bread bowls.
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Feb 6, 2020 21:24
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Put your soup business downtown near a bunch of offices. Make it cheap and fast. The spot I used to frequent when I worked downtown in Baltimore (http://www.soupsonbalto.com/) has a bunch of different options that rotate frequently. The sandwiches are mostly premade and can be toasted/pressed on demand. I would eat there 3 times a week on average because it was the perfect combination of quality, price, and convenience. You could be in and out in 5 minutes even if there was a long line (which there usually was).
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Feb 6, 2020 21:44
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Good advice above me. You have to have a customer base very close that will want what you serve.
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Feb 6, 2020 21:51
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Since the original thread is now locked, just wanna give a shout out to Liquid Communism for hooking us up with these sweet chickencheese tags. That was so much fun, and I'm pleased as punch to have partaken in a goldmined thread. 
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Feb 7, 2020 03:30
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Field Mousepad posted:So I'm thinking about starting a to go only soup place. I have some potential investors and local suppliers lined up. Be in a relatively dense urban area, make sure there's a lot of foot traffic, and deliver OR build in a busy suburban shopping center that has a lot of homes and apartments within 5 miles... and deliver. And be prepared to do a fuckload of HACCP.
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Feb 7, 2020 05:59
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Canuckistan posted:What's the profit on a typical bottle of top shelf? How about a bottle of something stupidly high-end like that cognac? Minimum markup on booze is 300% and thats a dive bar. I run a liquor cost of 13.6% annually with around 1.2mil in sales. High end products have a smaller margin but still high. Canuckistan posted:I'd always be worried about some unscrupulous staff taking a serving from the bottle and topping it off with with something cheaper. Does the bar manager have the high end stuff under lock and key? Uh, what? Why would a general staff member do that? If you're worried about unscrupulous staff then the BM would be the person to worry about but anyone running a bar would be an absolutely moronic fool to top off liquor like that - the risk to your business is not worth it between the ABC and Equalization boards. Besides, if one of my staff were doing that (lord only knows what possible motivation to do that would be?) I would be able to taste that in a second flat. Shooting Blanks posted:Question for those who work in/manage places with a decent wine list: Is it a fair assumption that your house wine is actually pretty good to very good, and generally a good value? A buddy of mine who's a wine drinker firmly believes that house wines are the same as rail liquors, aka Heaven Hill, Taaka, etc. which wasn't my experience - but I wanted a couple additional opinions. Your friend is clueless, BTG wine at any decent place is going to be great wine at a good value. Also, Heaven Hill is good bourbon.
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Feb 7, 2020 07:12
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JacquelineDempsey posted:Since the original thread is now locked, just wanna give a shout out to Liquid Communism for hooking us up with these sweet chickencheese tags. That was so much fun, and I'm pleased as punch to have partaken in a goldmined thread. Well gently caress, apparently I need to look at the actual forum more often rather than just clicking my favourited threads. Feeling some FOMO type poo poo right now.
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Feb 7, 2020 07:21
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JacquelineDempsey posted:Since the original thread is now locked, just wanna give a shout out to Liquid Communism for hooking us up with these sweet chickencheese tags. That was so much fun, and I'm pleased as punch to have partaken in a goldmined thread. Same, it was a magical journey.
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Feb 7, 2020 09:09
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The link to the thread for those that need it: https://forums.somethingawful.com/showthread.php?threadid=3908785
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Feb 7, 2020 09:19
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MAKE NO BABBYS posted:
I couldn't tell if that was meant to be bad or good because I thought "wait, what's wrong with Heaven Hill?"
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Feb 7, 2020 18:06
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Where I work has an okay wine selection but our house wines are both Carlo Rossi. It's shameful.
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Feb 7, 2020 18:26
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Cross postin'
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Feb 7, 2020 19:40
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I'm working at a place that is opening soon, and they're using Homebase for scheduling and messaging, but the boss doesn't really like it. What are some of the other alternatives to it? We're using Clover for our POS.
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Feb 8, 2020 07:01
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King of False Promises posted:I'm working at a place that is opening soon, and they're using Homebase for scheduling and messaging, but the boss doesn't really like it. What are some of the other alternatives to it? We're using Clover for our POS. We use Humanity and it's great for the most part. I don't know if it interfaces with POS systems at all (since we're a catering company and don't use that poo poo) but people can sign in/out from anything with a browser, or using its android/ios app.
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Feb 8, 2020 07:04
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I have used When I Work at a previous job, and it worked well. It wasn't a restaurant though.
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Feb 8, 2020 07:57
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My place uses When I Work. It tells me when I work and syncs to Google Calendar.
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Feb 10, 2020 00:05
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King of False Promises posted:I'm working at a place that is opening soon, and they're using Homebase for scheduling and messaging, but the boss doesn't really like it. What are some of the other alternatives to it? We're using Clover for our POS. ADP sucks, but it exists. It seems to be widely used at medium-size business scale. I've used Humanity as well, and that was actually pretty nice. That was at a <50 employee business.
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Feb 10, 2020 20:32
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Goddamit I had a huge effort post set up, then my cat stepped on my keyboard and loving erased it. Fine. Long story short: I'm a BOH woman. Despite this thread saying "great thing about the industry, you can get a job in a heartbeat", that has not been my experience. As an example, despite sending out my resume and applying to a place twice, I just saw on Craigslist that they're hiring again, and they've never contacted me (and I'm absolutely what they want, I have short order grill/fy experience for days). My husband tries to comfort me with "well, I've never seen a woman cook there", and I flip out... then come to an idea. Now I'm wondering how many other places tossed my apps/resumes because I'm a woman. Would I be an rear end in a top hat if I applied under a man's (nick)name? I have really short hair and look a bit butch (more than once I've been accidentally called sir), so I could pull this off. I just want a loving job, I'm broke as poo poo right now. I'm willing to do the equivalent of "yep, I'm Jack, not Jacqueline Dempsey" for a while; makes me no nevermind as I'm kinda genderqueer anyways. If everyone there wants to think I'm a dude, I can deal with it. Yeah, I know this is a hosed up question. I just wanna feed my cats. 
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Feb 11, 2020 01:13
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JacquelineDempsey posted:Yeah, I know this is a hosed up question. I just wanna feed my cats. It is a hosed up question, but you're not hosed up for asking it, it's hosed up that it needs to be asked. Stop putting your first name on your resume, just go with 'J Dempsey' and see what bites. If you're 1/4 as personable or well spoken in person as you are in this thread (which I've no doubt you are), once you're in the door you'll be able to get them to overlook whatever bullshit is in their head and offer you a job. Also (and I don't know where you are currently), I'm sure it doesn't help that you're mostly in small podunk towns. Not saying you need to or can change that, but that is a big reason why your experience is different than a lot of other posters.
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Feb 11, 2020 01:41
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I wish i had bookmarks from my last computer, because there was a great article about a total glass ceiling moment where a man with a name that could be a girls name had awful luck finding jobs until they went 'wait' and put a 'mr' in their resume header. I think its absolutely fair to shorten your resume name to Jack/Jacky and hit people in their preconceptions. Personally, I have a convoluted and hyphenated last name, and when i make introductions I tend to use first + middle becaues its like, memorable and pronouncable and its acceptable enough; things which need ID's or formal paperwork get the last name, and its to the point I use it on work/professional email. Play the trans card if you have to; If employers are going to gender discriminate fair's fair. I also think its worthwhile to set up work-wanted ads on the job sites as well. Let people come to you as well. But also  , look for work out of industry.
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Feb 11, 2020 01:46
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Pretty sure I found it. JD - give this a read. https://www.mamamia.com.au/gender-discrimination-in-career/
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Feb 11, 2020 01:55
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Anyone that doesn't hire a female cook is dumb as loving rocks. Every single one I've ever worked with can keep up with the men no problem and is far less likely to half-rear end poo poo.
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Feb 11, 2020 02:43
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Based on my experiences I'd never hire a man for any job when a woman was available. Males are just too stupid and lazy on average.
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Feb 11, 2020 02:47
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JacquelineDempsey posted:Yeah, I know this is a hosed up question. I just wanna feed my cats. As one of the, well, yknow, of the thread. Do what you gotta do friend. Get those cats AND YOU fed, get them papers. I like Naelyan's suggestion about using just an initial. And also gently caress bigotry. ...She says, still not having come out at work... but I'm gonna try to this year. Sextro posted:Based on my experiences I'd never hire a man for any job when a woman was available. Males are just too stupid and lazy on average.  present company excluded mostly, except for Man-And-Dog if he ever came back. And most of my coworkers, etc. But, yeah. Guys are just, weird at times.
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Feb 11, 2020 02:54
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Manuel Calavera posted:
If you're talking about who I think you're talking about, they're permabanned, tried re reging once or twice and was also permabanned.
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Feb 11, 2020 03:09
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Hiring someone just because they are a woman is equally as bad as not hiring someone because they are a woman. That said when I'm hiring, I'll hire the best candidate in front of me based on skills and experience, gender doesn't/shouldn't affect their work
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Feb 11, 2020 03:47
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