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ughhhh posted:I know in NYC that many of the higher end restaurants are used as tax write-offs for the investors. Usually restaurants are used to up the value of property or location. None of the restaurants actually turn a profit and that gets used as a write-off or loss, but the value added to the property ends up being more than the loss and taxes don't have to be paid by the investors because the loss offsets the rise in value. Unless I'm missing something, rising property value alone shouldn't affect taxes other than property tax unless you sell. It does let you charge more for rent above and around the restaurant since the property is 'worth more', and also let you get/hold larger loans since the real estate is the collateral. Alternatively, there's some dumb trick with 'adding value' to properties that basically lets you have near infinite leverage on real estate investments.
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Jun 29, 2020 07:49
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mllaneza posted:Nahh, that's fine. I adore cooked mushrooms, but putting them raw into a salad is just wasting an ingredient that could be made delicious with the skillful application of heat. But with no sauce or cheese they're spending 22 bucks on bread with mushrooms on top. I bet it's for a couple, a women who doesn't want mushrooms on her salad and a psychopath that's been holding her hostage.
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Jun 29, 2020 07:54
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they're gonna dump the salad on the pizza and eat it like a big ranchy taco
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Jun 29, 2020 07:56
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gwrtheyrn posted:Unless I'm missing something, rising property value alone shouldn't affect taxes other than property tax unless you sell. It does let you charge more for rent above and around the restaurant since the property is 'worth more', and also let you get/hold larger loans since the real estate is the collateral. Alternatively, there's some dumb trick with 'adding value' to properties that basically lets you have near infinite leverage on real estate investments. That plus loans they take out leveraging the property etc. Either way I was just trying to say a restaurant is more a financial vehicle for the rich than the labor the employees put in these days. ughhhh fucked around with this message at 08:12 on Jun 29, 2020 |
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Jun 29, 2020 08:08
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Skwirl posted:But with no sauce or cheese they're spending 22 bucks on bread with mushrooms on top. I bet it's for a couple, a women who doesn't want mushrooms on her salad and a psychopath that's been holding her hostage. Oh, the bread with mushrooms part is heinous, except maybe as a mushroom-themed crostini appetizer. Which this isn't. I was just addressing the mushroom discrepancy.
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Jun 29, 2020 08:16
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Mezzanon posted:Every day we stray further from gods light As a former pizza station person who used to dread CYO's (our tickets looked just like that, too, I'm having flashbacks), I gotta ask: So you/they just put dough topped with mushrooms into a 600 degree oven, with the result being a nice flatbread with mushrooms that have now shriveled into oblivion? edit: for $21.50?! haha wtf I'm positive I've told this one before, but my all time favorite ticket was during brunch. We had 6 or 7 cooks on the line every week for brunch because it was insane, and the one time we all simultaneously shut up and stopped everything we were doing was when this call came out: "NEW BIZ, GUYS! I GOT OMELETTE SPECIAL, EGGS... On... the side?" After our brains rebooted, all 7 heads swiveled as one towards the KM, who shrugged and said "give 'em some scrambled eggs and put all the fillings on the other side of the plate." We didn't get any complaints, so 
JacquelineDempsey fucked around with this message at 13:30 on Jun 29, 2020 |
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Jun 29, 2020 13:21
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JacquelineDempsey posted:As a former pizza station person who used to dread CYO's (our tickets looked just like that, too, I'm having flashbacks), I gotta ask: As an American i say this without pleasure, but Americans have within them the worst people on the planet.
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Jun 29, 2020 13:47
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Brunch brings out the crazies.
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Jun 29, 2020 14:21
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JacquelineDempsey posted:As a former pizza station person who used to dread CYO's (our tickets looked just like that, too, I'm having flashbacks), I gotta ask: SO a friend reminded me the other week about the none pizza left beef. It's exactly as it sounds. but, pictures are needed to do it justice. Along with the story, I guess?
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Jun 29, 2020 15:19
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Disargeria posted:Brunch brings out the crazies. I think brunch is the most popular dining time for people who've never eaten in a restaurant before.
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Jun 29, 2020 18:51
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JacquelineDempsey posted:"NEW BIZ, GUYS! I GOT OMELETTE SPECIAL, EGGS... On... the side?" I worked in a restaurant with Egg prominently in the name and eggs as a specialty. Got a ticket for a two top that had every item with "NO EGG" and ended with "EGG ALLERGY".
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Jun 29, 2020 19:16
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gently caress this industry and the ghoul house I must now work and stress out in Bad habits I was dropping have come roaring back to deal with the tripled work load and quadrupled tension of dealing with this mess
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Jun 29, 2020 19:26
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mllaneza posted:Nahh, that's fine. I adore cooked mushrooms, but putting them raw into a salad is just wasting an ingredient that could be made delicious with the skillful application of heat. Please look at the large pizza that contains no sauce, no cheese, and is just cooked mushroom bread JacquelineDempsey posted:As a former pizza station person who used to dread CYO's (our tickets looked just like that, too, I'm having flashbacks), I gotta ask: That’s correct. Dry mushroom bread. And fourteen inches of it.
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Jun 29, 2020 20:17
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God, I hope they at least brushed the empty, empty crust with some olive oil or something first.
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Jun 29, 2020 20:41
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JacquelineDempsey posted:As a former pizza station person who used to dread CYO's (our tickets looked just like that, too, I'm having flashbacks), I gotta ask: Ugh, thank you for reminding me of my own "WTF" order from back in my post HS pizza driver days. Though it's more of a "You ate How Much!?"  story.Working at a local pizza shop I pick up the phone when it rings as a customer places an eat-in order. I take a moment to deal with our brand new POS system and all of its bugs (I think this was at least after we discovered that black olives had a negative price somehow, still better than using carbon paper tickets) as this guy orders a large deep dish Savage* with everything on it and "extra Canadian bacon on it." CB is the one meat not on the Savage so I ask to be clear and yes, he wants not one but two layers of ham on the thing. Ring the order up, print it out, and build the pizza real quick before slamming it into the oven (days were slow as gently caress so the day crew was literally a manager, a cook, and a delivery guy so we all did a bit of everything that wasn't role specific). A bit later the biggest, fattest "biker" I've ever seen walks in and pays for/picks up the pizza and proceeds to make himself comfortable on the table closest to the register and begins eating this 12 inch wide, inch and a half thick monster all by himself, a feat that thankfully I did not have to watch as I had to squeeze past him to take an order out. Which means I missed him putting two shakers worth of Parmesan on top: as in he literally unscrewed the shaker lids and dumped them onto the pizza, a fact I was blissfully unaware of until I cleaned the table and found the shakers after he left. And as the guy who did the vast majority of the dishes, I can confirm he loving ate the entire thing besides a few pieces of crust. *Basically a Supreme pizza. The shop is/was called Conans and named after the old comic series "The Savage Sword of Conans". I hope they're doing well in these COVID time
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Jun 29, 2020 21:12
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NYC FOH person here. Worked in many restaurants for 5+ years from burger joints to Michelin star winners. I wouldn't call myself a career server but I work with many that do! Happy to answer any questions.
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Jun 30, 2020 00:20
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Alkydere posted:Ugh, thank you for reminding me of my own "WTF" order from back in my post HS pizza driver days. Though it's more of a "You ate How Much!?" That guy rules.
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Jun 30, 2020 00:29
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Alkydere posted:Ugh, thank you for reminding me of my own "WTF" order from back in my post HS pizza driver days. Though it's more of a "You ate How Much!?" In college I was a cashier in a pizza shop and I still remember this one guy who came in for a slice with his buddy shortly after Atkins became popular. Buddy ordered a couple slices of pepperoni or something normal. Guy stared at the menu for a long time, conferred with his buddy, stared some more, and finally ordered 2 slices of extra sausage, no crust, no sauce, no cheese. The line cook threw a couple handfuls of sausage on a screen and asked him if he was sure. He was. Guy looked very sad picking his small, crisped, sausage nuggets off the plate while his buddy devoured his delicious slices. I forget how we charged him.
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Jun 30, 2020 03:16
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I won't lie. I could really go for some small crisp sausage nuggets. But I think it'd be more accurately small crisp ground sausage which also sounds delicious but infinitely sadder to pick at.
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Jun 30, 2020 03:48
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It was absolutely not a quality sausage.
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Jun 30, 2020 05:54
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ughhhh posted:I know in NYC that many of the higher end restaurants are used as tax write-offs for the investors. Usually restaurants are used to up the value of property or location. None of the restaurants actually turn a profit and that gets used as a write-off or loss, but the value added to the property ends up being more than the loss and taxes don't have to be paid by the investors because the loss offsets the rise in value.
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Jun 30, 2020 08:00
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Skwirl posted:I think brunch is the most popular dining time for people who've never eaten in a restaurant before. Oh god this so much. But also the brunch veterans who are complete psychopaths when it comes to how their eggs are cooked.
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Jun 30, 2020 18:17
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I don't go out for brunch, because that's a pretty insane thing to do imo, and I hear industry people are not too happy about it either, but if I were to pay someone to make me such a simple meal I would want those eggs to be perfect. I would not have any special requests or anything, but I can understand being upset about spending $15 for eggs on toast and it being a mess.
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Jun 30, 2020 20:23
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Eggs are the most sensitive protein and are very difficult to cook precisely... there are so many different styles and preferences for scrambled eggs that it's totally a fool's errand to get something that is exactly what you expect. It's kind of cruel to be extremely demanding about the cheapest meal that's also the hardest to cook so I would suggest ordering a burger instead.
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Jun 30, 2020 20:27
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No Wave posted:Eggs are the most sensitive protein and are very difficult to cook precisely... there are so many different styles and preferences for scrambled eggs that it's totally a fool's errand to get something that is exactly what you expect. It's kind of cruel to be extremely demanding about the cheapest meal that's also the hardest to cook so I would suggest ordering a burger instead. Yeah, it really depends on what the expectations are though too. If I go into a place for brunch, no, they're not going to have the EXACT amount of crispiness around the edge of my fried egg that I like, and expecting that they will (even if I'm paying $16 for it) is ridiculous. However if I order an eggs benny I should be able to expect a somewhat runny yolk. I'm a chef, I've done more than my fair share of brunch, and if a plate came back with a benny and they'd cut into the egg and it had a hard yolk, I'd be like "yup, we hosed that up. Send them a mimosa while I remake that".
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Jun 30, 2020 21:28
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God I love brunch but I won’t be caught dead going out for brunch for at least another three months.
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Jul 1, 2020 00:32
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I enjoy brunch - I really dislike the crowd that brunch draws. At least here in Houston it seems to be overwhelmingly the after party crowd from the night before, either battling a hangover or keeping the party going. Not every brunch place, of course, but goddamn does that get annoying. Or maybe I'm just old.
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Jul 1, 2020 04:39
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Shooting Blanks posted:I enjoy brunch - I really dislike the crowd that brunch draws. At least here in Houston it seems to be overwhelmingly the after party crowd from the night before, either battling a hangover or keeping the party going. Not every brunch place, of course, but goddamn does that get annoying. Sup grandpa
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Jul 1, 2020 15:51
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Mezzanon posted:God I love brunch but I won’t be caught dead going out for brunch for at least another three months. What's different in 3 months?
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Jul 1, 2020 16:07
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Brunch: great except for all the brunchers
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Jul 1, 2020 17:16
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Sextro posted:What's different in 3 months? The weak will have been culled.
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Jul 1, 2020 17:30
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Shooting Blanks posted:I enjoy brunch - I really dislike the crowd that brunch draws. At least here in Houston it seems to be overwhelmingly the after party crowd from the night before, either battling a hangover or keeping the party going. Not every brunch place, of course, but goddamn does that get annoying. Wait a min, are you saying that people go to brunch for non-hangover reasons? I'm not sure I buy that. MAYBE dim sum, but that's a big maybe.
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Jul 1, 2020 18:49
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Sextro posted:What's different in 3 months? I mean I guess I should have said “at least 3 months or however long it takes for this global pandemic to calm down”
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Jul 1, 2020 20:17
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I gotta say, as heinous as the mushroom bread and salad might be to eat, at least it looks super simple to cook. I don't have faith that customers will ever universally have real good taste, but at this point, if they're not making real trouble I have a hard time getting too upset about them given how bad the worst can be. Like, if all you want is to be made something bland and easy and you'll be happy, pay for it, and go on your merry way, fine by me. I don't have the energy to mad about that poo poo any more.
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Jul 1, 2020 22:46
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Mezzanon posted:I mean I guess I should have said “at least 3 months or however long it takes for this global pandemic to calm down” I think they're pointing out that it's absolutely not possible for this to calm down in 3 months. The governments have already decided on the open/surge/shut/die/open cycle. This might possibly calm down a bit if theres a way to effectively vaccinate against it and produce enough of the vaccine and convince enough freedom loving Americans to get it. In this very optimistic scenario we're looking at 9 to 12 months from now. You should be banking on 18 months from now being more likely. If things work out.
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Jul 2, 2020 01:30
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droll posted:I think they're pointing out that it's absolutely not possible for this to calm down in 3 months. The governments have already decided on the open/surge/shut/die/open cycle. This might possibly calm down a bit if theres a way to effectively vaccinate against it and produce enough of the vaccine and convince enough freedom loving Americans to get it. In this very optimistic scenario we're looking at 9 to 12 months from now. You should be banking on 18 months from now being more likely. If things work out. I’m in Canada where we are doing things slightly (SLIGHTLY) better thank you folks to the south. I’m fine being a homebody for years if need be. I’ll make my own brunch, with my girlfriend and my cats.
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Jul 2, 2020 03:36
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Hello I would like to spend $42 on a ten inch pizza
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Jul 2, 2020 05:03
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Does that even still count as a pizza? Jesus.
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Jul 2, 2020 05:46
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I once got an order for a quesadilla with no cheese. Was honestly more upset that the customer was happy with it than the order itself
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Jul 2, 2020 05:56
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Mezzanon posted:Hello I would like to spend $42 on a ten inch pizza Holy poo poo murder
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Jul 2, 2020 05:57
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