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The system is broken WhY dOn'T yOu ExPlOiT iT Yeah and end up fighting tooth and nail against my coworkers and everyone else like this story? Mister Speaker posted:A tale as old as time: Yeah no thanks. I'm good. I'd rather fix the system that relies on deceiving customers about the true costs of food/drink and service and puts the financial burden of paying livable wages on the customer. And you know what? gently caress you for trying to keep it broken. I'm going back to school, putting in the hours to educate myself in engineering so that I can provide a healthy life for me and my family. wHy DoN't yOu JuSt LeArN tO BaRtEnD InStEaD to a loving fine dining cook with years of experience Disargeria fucked around with this message at 19:41 on Feb 14, 2020 |
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Feb 14, 2020 19:39
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Disargeria posted:The system is broken WhY dOn'T yOu ExPlOiT iT Do you think that working in a different part of a restaurant means you’re somehow... not participating in the broken system? Are you not putting yourself against your coworkers right now with your weird aggression and deep seated detestation towards them? Fight the owners of your business that are so lovely, not your coworkers. Also, in a restaurant, servers are almost 100% making wayyyyy more money than bartenders. Boy, you should probably go back and read my posts in this thread, because I have 20 years in the industry and run bars for a large, prestigious restaurant group that’s existed for 20 years in a city with a high minimum wage - we pay all BOH more than minimum and everyone has access to healthcare. I have people who have literally worked here for 20 years because it’s a good place to work for all people and we put a lot of effort into creating and growing that positive work space. I also work as a literal communist labor organizer, am assisting Tartine workers in their Union efforts rn, serve on multiple boards/as a facilitator/teach for many orgs (WIHU, ROC, Beard Foundation) that seek to raise voices of those underserved in the industry and am currently working on two campaigns: one to teach harm reduction techniques (ie Narcan) to all restaurant workers and one to push liquor companies to offer prizes that DACA recipients can actually *participate* because its hugely exclusionary that every cocktail competition prize is “a trip to Mexico” when a huge number of people in the industry can’t leave the country because of our hosed immigration laws. Previously, I’ve earned two Michelin, two Beard awards, run bars for SXSW, Outside Lands & Hardly Strictly Bluegrass along with a laundry list of other accomplishments. In short, you and your tantrum can 100% go gently caress yourself, buddy boy.
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Feb 14, 2020 20:11
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The only good bartenders are the ones I'm friends with.
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Feb 14, 2020 21:30
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drat, hit him with the “Boy,” So where did you guys land on people bringing resumes in to your establishment in person?
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Feb 14, 2020 22:06
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The Maestro posted:drat, hit him with the “Boy,” You're probably best off at least calling in advance to ask about a good time to come in and apply. That said, if you must go in blind, don't go in during busy hours for whatever the place is and ask for the MoD - they'll either take your resume and promise to call if they have an opening, or interview you (or direct you to the right person for an interview) on the spot.
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Feb 14, 2020 23:40
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nice meltdown
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Feb 14, 2020 23:47
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MAKE NO BABBYS posted:In short, you and your tantrum can 100% go gently caress yourself, buddy boy. I've mostly always appreciated your posts, but after this one I feel confident saying that if we knew each other in the world, we would be friends.
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Feb 15, 2020 00:48
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The Maestro posted:drat, hit him with the “Boy,” Only if they state that’s what they want, or you go via the service entrance when they’re not open/just about to open. Like, if they place opens at 530 you swing by at 2 or 330. Naelyan posted:I've mostly always appreciated your posts, but after this one I feel confident saying that if we knew each other in the world, we would be friends. Im actually really nice and pretty funny in person, unlike on the internet. Restaurants for 20 years 100% gave me brain worms
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Feb 15, 2020 01:36
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MAKE NO BABBYS posted:Im actually really nice and pretty funny in person, unlike on the internet. Restaurants for 20 years 100% gave me brain worms Brain worms is my absolute favorite mild self insult and I see so few other people use it. Also let’s all be honest here, you have to have brain worms in the first place to work in restaurants for 20 years. The job is just like growth hormones for the little buggers, they grow so much.
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Feb 15, 2020 02:00
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Mister Speaker posted:nice meltdown gently caress I came here to make this exact post. But also how dare I participate in capitalism to not be homeless
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Feb 15, 2020 04:25
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Remember that tips We've got one who will turn their table as fast as possible then run to the host stand saying "I'm ready for another" or "oh Quabzor looks busy, I can take that if you need." e: also when our culinary staff bitches about hours or conditions, I keep telling them to unionize. I keep telling myself it'll happen someday, but then the entire team turns over every year and a half. Quabzor fucked around with this message at 06:13 on Feb 15, 2020 |
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Feb 15, 2020 06:06
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Quabzor posted:e: also when our culinary staff bitches about hours or conditions, I keep telling them to unionize. I keep telling myself it'll happen someday, but then the entire team turns over every year and a half. The staff at the casino I work at is constantly bitching how much worse our fringe benefits are (no free meals even in f&b, they just tightened up the attendance policy, etc), when compared to other casinos in the region. I always remind them that we are also the only non-union casino in the region. I never say anything more than that because I suspect the owners have "discouraged" some union organizers in the past.
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Feb 15, 2020 06:18
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TBH sounds like that person is a loving hustler - if they’re actually providing good service and not pestering/manipulating the host, if they’re able to pick up more tables poo poo man, good on them. My first legal bar job was a cocktail waitress at a titty bar, so yeah I can haul kegs and trays of drinks in 4inch heels and hot pants up n down stairs like a motherfucker, but one of the best things I ever did was switch from night to day shift. Night shift was five-six servers. poo poo got territorial. Everyone made pretty good money (3-400 in cash each night) but you worked til 4-5am. Day shift I was the sole server, covered the whole loving place. Slow day? I walk with $250 at 730pm. Busy day? Ran my rear end off, walked with $800 or more. I think my best day was $2300, but I had to tip out the floor manager for helping me. I could both hustle when busy and charm tables when slow. My paychecks were all $0 because taxes on my tips outweighed SF minimum wage. Then the economy crashed :/
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Feb 15, 2020 06:25
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Lol, when I get home after this martini I’ll do a post on the Tartine Union and the absolute loving dumbass move Tartine just made
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Feb 15, 2020 06:26
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MAKE NO BABBYS posted:Lol, when I get home after this martini I’ll do a post on the Tartine Union and the absolute loving dumbass move Tartine just made Please do, I'm always interested to read about that poo poo.
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Feb 15, 2020 06:28
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MAKE NO BABBYS posted:TBH sounds like that person is a loving hustler - if they’re actually providing good service and not pestering/manipulating the host, if they’re able to pick up more tables poo poo man, good on them. 2-3 years ago, he could flip his tables faster than anyone in the restaurant ( which I commended him for) and poke his head to the hosts and say "table 3 is ready for another," but the last 6 months or so has turned into "Oh Kelly looks busy, I can take her table" and hes now on all of our shitlists.
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Feb 15, 2020 07:07
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MAKE NO BABBYS posted:Lol, when I get home after this martini I’ll do a post on the Tartine Union and the absolute loving dumbass move Tartine just made Share please, I was just there today and saw all the fliers and would love to know more.
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Feb 15, 2020 08:35
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Yeah me too I know someone who works there
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Feb 15, 2020 09:06
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MAKE NO BABBYS posted:Lol, when I get home after this martini I’ll do a post on the Tartine Union and the absolute loving dumbass move Tartine just made 
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Feb 15, 2020 09:09
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Sorry y’all, that martini turned into three martinis. About to take a long MUNI ride, post upcoming
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Feb 15, 2020 21:12
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I, too, take 5 hours to drink 3 martinis
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Feb 15, 2020 21:21
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MAKE NO BABBYS posted:Sorry y’all, that martini turned into three martinis. About to take a long MUNI ride, post upcoming We're going out for one after work. Just one, I swear.
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Feb 15, 2020 21:30
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I drank an entire bottle of whiskey last night chef so back off Yeah, so did I. And then I had a couple beers, and then I woke up at 6am and prepped for 200 covers
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Feb 15, 2020 21:41
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So, last year SF DSA & Anchor Brewing workers announced their desire to join the local chapter of ILWU. Which was successful and got a lot of press, that’s been pretty well covered. I was on Bloomberg because I made a statement in solidarity that it Anchor tried to fight their workers, I would never buy Anchor for any of my bars again, lol. So, DSA and local agitators announced that another org would be attempting to Unionize and be announced on the one year anniversary of Anchor’s announcement and asked folks to come to a rally at 24th St BART plaza two Thursday’s ago to hear the announcement and support the workers and BOY DID PEOPLE SHOW UP. That morning, Tartine workers (my understanding is that of ~250 Bay Area employees, 141 had signed) delivered a letter to owners and management stating their desire to join the ILWU. They were inspired by Anchor workers and the organizing of the Veterinary Techs at an animal hospital across the street from SF Manufactory. Tartine issued a non-response press release through their usual PR firm saying they needed time. Then like, two days later, they hire the BIGGEST PIECE OF poo poo DISASTER PR GUY SAM SINGER to release a decline of the unionization effort, claiming there was “bullying and misunderstanding” on the part of workers who had signed and asking for what we in the Union game call a ‘card check,’ essentially requiring sworn, written statements from each working stating their desire to Unionize. Who else has Sam Singer represented? Well, his only other restaurant is Noosh, recently famous for having their tech investor lock out the beloved chefs of their own restaurant. Who else, you ask? Well, Chevron when they poisoned the Bay and the City of Richmond, PG&E vs San Bruno, Wedgwood who just evicted four local Black moms in West Oakland in their housing speculation scheme, and the SF Zoo when their egregiously unsafe tiger cage caused two poo poo head teens to be mailed by tigers. Not a great guy. Basically, Tartine treats their workers like poo poo, they’re running scared and San Francisco will be a Union town once again! The Tartineunion IG is great - check it out. More information here: https://sf.eater.com/2020/2/11/21133479/tartine-union-management-sam-singer And here: https://sf.eater.com/2020/2/7/21128215/tartine-bakery-manufactory-union
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Feb 15, 2020 21:46
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Sandwich Anarchist posted:I, too, take 5 hours to drink 3 martinis Three martinis and wine and shots so eat my butt.
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Feb 15, 2020 21:46
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MAKE NO BABBYS posted:Sorry y’all, that martini turned into three martinis. About to take a long MUNI ride, post upcoming 1 martini is too many and 2 martinis are never enough.
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Feb 15, 2020 21:55
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I used to buy cheese from one of the ladies in that photo
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Feb 15, 2020 22:00
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I live & work in The Mission and it was cool to see so many people at the rally/on the IG that I recognized from just walking around. Felt good to have a community. Neato!
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Feb 16, 2020 01:42
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Well I woke up Thursday with a nasty cold, and Friday I managed to have an allergic reaction that caused my face to pretty much catch on fire. So I spent this weekend hiding in the salad station with an ice pack pressed to my face and an inch of makeup to hide the redness and swelling. Thank god a) we keep it dark in the dining room and b) we're closed sunday and monday. God gently caress everything.
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Feb 16, 2020 09:38
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It's 100% reasonable for Tartine to say "Give us some time to figure this out - we're not lawyers" and to ask for a delay. But goddamn, why would they hire someone like that to move forward?
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Feb 16, 2020 16:10
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pile of brown posted:I drank an entire bottle of whiskey last night chef so back off You can't quote that without linking the video! https://www.youtube.com/watch?v=v50tcZA_5Aw And my personal favorite for shits and giggles https://www.youtube.com/watch?v=S1SWhU-8_x8 And speaking of staff turnover: the place a man and his dog works(worked?) at is on Craigslist about every other week looking to hire every position in the restaraunt and it never fails to crack me up.
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Feb 16, 2020 16:28
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Field Mousepad posted:You can't quote that without linking the video! All their female staff probably mentions they're going out for drinks and no call no shows the next day, one by one.
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Feb 16, 2020 16:41
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Skwirl posted:All their female staff probably mentions they're going out for drinks and no call no shows the next day, one by one. 
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Feb 16, 2020 17:04
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Shooting Blanks posted:It's 100% reasonable for Tartine to say "Give us some time to figure this out - we're not lawyers" and to ask for a delay. But goddamn, why would they hire someone like that to move forward? Because they’re running scared. 141/250 is really strong numbers for a first unionization call. Tartine has $42 entrees on their menu - they can pay their bakers and cooks more than $15.59, just like I do with my $22-45 entrees. You can’t give me a schpiel about how you’re respecting seasons and farmers while not caring for your cooks and porters and baristas. Honestly, I think Tartine is spread very thin financially; their rapid expansion burnt all their VC money and the well has dried up - that precarity is one of the reasons workers want more say in their workplaces. In other news, Chevron refinery in Richmond was on fire again all night, THANKS SAM SINGER!
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Feb 16, 2020 18:20
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Disargeria posted:gently caress bartenders and how much they earn. So has anyone else heard people talking recently about how you can be bartending because you're tending bar but somehow you can't "bartend" because that's supposedly improper English? Or some mix of "bartender", "bartending", "tending bar" and so on. gently caress 'em, they're all valid English and these people are getting incorrectly angsty about English from some meme probably.
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Feb 16, 2020 18:48
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FFT posted:So has anyone else heard people talking recently about how you can be bartending because you're tending bar but somehow you can't "bartend" because that's supposedly improper English? Or some mix of "bartender", "bartending", "tending bar" and so on. gently caress 'em, they're all valid English and these people are getting incorrectly angsty about English from some meme probably. Yeah. That stuff is a fuckin' nuisance. If it is recognized in common usage it's now correct
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Feb 16, 2020 18:51
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FFT posted:So has anyone else heard people talking recently about how you can be bartending because you're tending bar but somehow you can't "bartend" because that's supposedly improper English? Or some mix of "bartender", "bartending", "tending bar" and so on. gently caress 'em, they're all valid English and these people are getting incorrectly angsty about English from some meme probably. I mean it's descriptivism vs prescriptivism in the English language; the former says "this is the way people are using the language now, therefore this is what the words mean" where the latter is "this is what the words have historically meant, so this is how they should be used" yeah I majored in English and I'm posting in the restaurant industry thread personally I subscribe to the school of "i don't give a fucktivism", where i don't give a gently caress unless I'm being paid to do so or if someone is saying "would of", those fuckers can die in a fire
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Feb 16, 2020 19:12
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Canuck-Errant posted:I mean it's descriptivism vs prescriptivism in the English language; the former says "this is the way people are using the language now, therefore this is what the words mean" where the latter is "this is what the words have historically meant, so this is how they should be used"  But I think prescriptivists gain a more and more solid footing the longer the internet exists and does awful things to language.
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Feb 16, 2020 19:37
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captkirk posted:But I think prescriptivists gain a more and more solid footing the longer the internet exists and does awful things to language. Prescriptivists cannot change the language. They can only yell at it from midstream; the water keeps pouring past.
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Feb 16, 2020 19:50
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captkirk posted:Well it was either this thread or the "help im poor and need to cook food" thread. They also become more and more irrelevant the longer internet mutates language. In twenty years prescriptivists are going to sound like someone talking Beowulf era old English in the 20th century.
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Feb 16, 2020 19:53
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