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Did it come from the line or from guests on the patio? "DAVE DAVE DAVE YOU'VE SEEN MY DICK RIGHT? DAVE! DAVE! DAVE! YOU'VE SEEN MY DICK HAVEN'T YOU? DAVE!"
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Aug 8, 2020 04:16
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Black August posted:Two more people gone. One was a bartender/server, the other a line cook. So far, in ONE month, we've lost Maybe it's just the rear end in a top hat in me but I'd be doing what I could to quietly needle management to stress them out more. Like, nothing obvious, just the occasional gloom and doom comment to them within earshot. "Hey man, so and so looks down. I wonder if he/she/they will leave soon." Maybe with the occasional muttering about not making enough money here. You know, the kind of thing that gets upper management/ownership to have minor heart attacks.
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Aug 8, 2020 04:31
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Alkydere posted:Maybe it's just the rear end in a top hat in me but I'd be doing what I could to quietly needle management to stress them out more. Like, nothing obvious, just the occasional gloom and doom comment to them within earshot. if you want to stress them out, just leave union literature lying around
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Aug 8, 2020 07:15
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Clearly the Bon Appétit negotiations led nowhere, so all the POCs there have woved not to appear in any further videos. That's probably going to hamper any effort do start up again as fans will fill the comments with bad press should anyone be seen in the background, or maybe just in general. It's not entirely surprising. It looked a bit like there was something akin to a unionizstion effort, at the very least success with collective bargaining would have made it more likely. I am guessing the people who spoke up about poo poo will get sacked or encouraged to leave, but quietly and not all at one's to avoid bad press.
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Aug 8, 2020 13:12
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thotsky posted:Clearly the Bon Appétit negotiations led nowhere, so all the POCs there have woved not to appear in any further videos. That's probably going to hamper any effort do start up again as fans will fill the comments with bad press should anyone be seen in the background, or maybe just in general. I can't see BA as a brand recovering no matter what they do. Everything they try to do moving forward is going to get raked over the coals and that's assuming they don't end up pulling a Allison Roman "it's not a curry its MY STEW" at some point.
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Aug 8, 2020 13:28
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They must have signed some serious non-compete clauses at some point. They could be raking it in over at patreon, even without the access and equipment of Conde Nast.
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Aug 8, 2020 13:42
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They should actually unionize, we just did as have the New Yorker, Pitchfork, and I think Wired.
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Aug 8, 2020 14:19
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thotsky posted:They must have signed some serious non-compete clauses at some point. They could be raking it in over at patreon, even without the access and equipment of Conde Nast. Non compete clauses are usually really easy to get around. They're straight up unenforceable in California.
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Aug 8, 2020 18:26
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I might have asked something similar before, but are repeat customers problematic? I get that they're good for business, spending more money, more often, and often freely advertising the business, but it's sort of a parasocial relationship right? I find myself sometimes often extremely fascinated with aspects of the cooking or service, and I don't hide this engagement. In my experience the staff will often be very receptive of this and encourage it. The problem, is that I think it's probably pretty common for this to transfer onto the staff to some degree or whatever. When I consider the commercial dimension, and especially tipping culture, this interaction can sometimes make me uncomfortable. How do people in the industry navigate this kind of thing? Is it different for non-industry customers? What can I do to avoid making people uncomfortable at their workplace? How should I feel about comped items, gifts from the chef etc, and how should it affect my behavior?
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Aug 8, 2020 23:41
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thotsky posted:I might have asked something similar before, but are repeat customers problematic? I get that they're good for business, spending more money, more often, and often freely advertising the business, but it's sort of a parasocial relationship right? You are massively overthinking this.
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Aug 8, 2020 23:56
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Just don't be an rear end in a top hat and don't act entitled.
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Aug 9, 2020 00:14
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Yeah, it doesn't really show irl, I am social and gregarious, but I don't keep anyone if they are busy or uninterested. The biggest social faux pas in Norway is to bother or impose on someone, so even if it is somewhat in the job description of a server to be social the instinct for many customers is to keep any interaction as brief and formal as possible. I have stopped acting that way recently, because I love food and cooking and want to learn more, and it seems like a good thing for both parties, but... I dunno. It can be weird in hindsight.
thotsky fucked around with this message at 00:45 on Aug 9, 2020 |
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Aug 9, 2020 00:27
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I feel like it boils down pretty simply. Good regulars are people who are normally good customers but show up regularly. Bad regulars are bad customers who won't stop showing up (and often act entitled because of it). If you're considerate and friendly, odds are you're fine. If you ask a lot of questions but don't demand undue time or attention you might become something of a novelty to the staff, but as long as you aren't problematic for them that's fine. If they start to make fun of you to your face odds are they like you, assuming the joint is anything like where I'm at. We're all assholes though.
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Aug 9, 2020 02:19
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A healthy restaurant is supposed to do 80% of their business to repeat customers. By the time someone is eating at your place once a week or more, it doesn't hurt to comp poo poo. We used to send samples of new menu items to regulars before they were on the menu to build hype. Its good. "Dont be afraid to fire a customer" C. Trotter.
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Aug 9, 2020 02:20
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As far as I care anymore, anyone who is a regular is suspicious because it's unnatural to keep going to the same goddamn place day after day, and people like that get weird, gross, stupid expectations of recognition and service. My only thought seeing any 'regular' is "Oh, great, this guy again." - gently caress regulars and their parasocial relation expectations. Pay extra every time if you want special treatment, John.
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Aug 9, 2020 02:22
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So clearly you serve a different clientele because comfort food from your home culture is a pretty good reason to eat somewhere frequently. So is convenient location. I'm not sure how either of these lead to suspicion, you sound kind of toxic to be honest. Like I would probably fire someone with that attitude, because frankly, loyal customers are harder to come by than lovely line cooks with a chip on their shoulder or whatever non-hospitality focused function you perform in the hospitality industry.
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Aug 9, 2020 02:40
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Black August posted:As far as I care anymore, anyone who is a regular is suspicious because it's unnatural to keep going to the same goddamn place day after day, and people like that get weird, gross, stupid expectations of recognition and service. My only thought seeing any 'regular' is "Oh, great, this guy again." - gently caress regulars and their parasocial relation expectations. Pay extra every time if you want special treatment, John. Yeah this is weird and a bad attitude to have.
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Aug 9, 2020 02:51
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Yeah, if you don't like regulars, you probably shouldn't be front of house in a bar or restaurant. The whole concept of modern, western service is somehow fostering and creating genuine human relationships in a transactional environment. (I mean, the illusion of that is pretty much all sales, but pure capitalism and stuff like online/non-storefront selling has undermined that a bit). I would be immediately confused if someone told me something like the above post during an interview, because I run a small, neighborhood cocktail place and hate huge bars and chain restos that show their transactional nature blatantly. I'm also a bar history nerd and the whole of bar culture goes back to the tavern, which was always the center of communities and the primary locale for socialization and discourse, where everyone would be a regular. The whole third place thing, etc
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Aug 9, 2020 03:01
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Going by previous posts I think the op is probably having a low grade nervous breakdown from working conditions so that should probably be factored in.
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Aug 9, 2020 03:05
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Restaurant I work at is shutting down for a couple months after limping along since March. Back to the unemployment line.
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Aug 9, 2020 03:20
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That's fair. Also, your current dine in clientele represents the worst aspect, because if they cared about our health and safety, they wouldn't dine in during a pandemic, but I'm not going to compromise my morals because they are stupid. I understand it's a very difficult time, and frankly, the only reason I'm handling this well is I already accepted that I will die doing this.
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Aug 9, 2020 03:21
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We succumb to the whims of our regulars the same as any customer.
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Aug 9, 2020 03:30
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Naelyan posted:Yeah this is weird and a bad attitude to have. I don't care in the middle of a life-ending pandemic.
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Aug 9, 2020 03:49
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Black August posted:I don't care in the middle of a life-ending pandemic. I mean, saying "people that are constantly going out and interacting with the public in unsafe ways in a place where covid is still a huge problem are poo poo" is a completely valid take, but "it's unnatural to keep going to the same goddamn place day after day, and people like that get weird, gross, stupid expectations of recognition and service" is definitely not always true and in my short decade and a half tenure in this industry, good regulars make you more money (as a server, as a cook, as a restaurant) than any random person that comes in to dine.
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Aug 9, 2020 06:07
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I mean, I was the most critical I think, and in this context, I don't think you're a bad or whatever for feeling this way. I don't think it's a healthy attitude necessarily, but I understand. It's just regulars were the lifeblood of the industry and helping them is, you know, the point of the industry. Like I said, it's all good.
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Aug 9, 2020 06:24
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thotsky posted:How should I feel about comped items, gifts from the chef etc, and how should it affect my behavior? In a tipping culture, tip based on the value of the meal including the comped items - the workload on the staff doesn't change even if your bill does. And a lesson mom taught me early in life. We'd gone back cross country to settle my grandmother's estate, including a huge yard sale to finish up with. So we were flush cash and went out to dinner at a place mom used to work. She still knew a bunch of FOH people and possibly a chef or two. They treated us like royalty, comped a bunch of stuff, and everything was insanely awesome at a place where we normally couldn't afford a lunch special and a glass of water each. Mom tipped $100. In 1982.
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Aug 9, 2020 06:46
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mllaneza posted:In a tipping culture, tip based on the value of the meal including the comped items - the workload on the staff doesn't change even if your bill does. I can’t stress this point enough. Working in a comp heavy casino, we frequently put out $100+ meals, that are comped down to free and tipped out as 15% of free. It is the most common complaint I hear about our regulars.
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Aug 9, 2020 08:20
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Eh, I was drunk and overthinking it. Going stir crazy during corona. I would be happy with both third place kind of establishments and more down to business shut up and eat joints as well.
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Aug 9, 2020 14:45
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When I was BOH we only knew of the regulars that made more work for us, like "plain broccoli and 4 poached eggs at 6pm when I don't have poaching water going anymore" guy. gently caress that guy regardless of how much he tipped.
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Aug 9, 2020 17:06
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I love regulars and am happy to interact with them as long as they don’t discuss politics or try to have a full conversation when I’m clearly weeded up to my chin. Regulars know the menu, know what they want, and are an easy sale.
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Aug 9, 2020 21:25
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There's all kinds, on one hand you have the alcoholic priest who comes in a couple times a week to drink after mass and avoid his wife and stays for 2 hours while trying to talk to you about whatever he saw on fox news, but on other hand you have the middle aged retired man who just wants to have a whatever the daily is but with extra green veg and is in and out in 30 without saying anything but "it was delicious, thank you."
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Aug 10, 2020 05:46
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I like cooking for people I know, not some rear end in a top hat strangers so I'll probably quit soon.
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Aug 10, 2020 06:12
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whos that broooown posted:I like cooking for people I know, not some rear end in a top hat strangers so I'll probably quit soon. this is smart
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Aug 10, 2020 06:19
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I'm just going to assume you're being disingenuous, and kindly ask that you go gently caress yourself
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Aug 10, 2020 06:31
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whos that broooown posted:I'm just going to assume you're being disingenuous, and kindly ask that you go gently caress yourself I'm gonna ask you to dial the pointless aggression way the gently caress back. I get it, poo poo sucks right now, but there's no reason to go looking for reasons to be pissed off.
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Aug 10, 2020 06:45
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whos that broooown posted:I'm just going to assume you're being disingenuous, and kindly ask that you go gently caress yourself Nah man, as a chef for the last decade+, whenever I have friends or their kids or whatever ask me about getting into the industry, I tell them to do the smart thing and find *any* other job that pays the bills that they can stand and cook for fun in their own time, because they'll have more money, more free time, and a better quality of life. Get out if it's a reasonable thing to do, and don't feel bad about it.
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Aug 10, 2020 08:28
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Naelyan posted:Nah man, as a chef for the last decade+, whenever I have friends or their kids or whatever ask me about getting into the industry, I tell them to do the smart thing and find *any* other job that pays the bills that they can stand and cook for fun in their own time, because they'll have more money, more free time, and a better quality of life. Get out if it's a reasonable thing to do, and don't feel bad about it. Exactly what I tell people, especially if they're already in and are obviously miserable. Get out. Nobody's going to give you a medal for grinding your knees and lower back to dust working a million hours in a job you hate for no money.
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Aug 10, 2020 11:40
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I feel no compunction to tell people how regular I am; I guess that's something that starts happening when you get older and it becomes noteworthy.
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Aug 10, 2020 20:38
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Eesh, ten days since a post here. Everyone alright? Well, I'm back in the saddle again after being unemployed since March. It's a place I worked for two, three years ago, so it's pretty much like riding a bike with a few notable exceptions: - oh god, I thought the fry station was hot before; wearing a mask just makes it so much worse - between some new menu items and people wearing masks, I can't hear/understand calls for poo poo. It's all vowels and no consonants, when muffled; all I hear is "drah IH-eh", which could mean "drop biscuit/brisket/chicken". Twice today I dropped fish for no reason because they had actually called "drop fresh", which is a veggieburger thing that did not exist when I was there before -not eating right and not working for the past few months means I have completely lost any upper body strength and my ability to heave a 5 gallon bucket of gravy or wrangle a hot ribeye the size of my torso out of the oven. It pains my "I am woman, hear me roar" mentality to ask one of the guys for help lifting stuff, but I'll swallow my pride before facing the wrath of an angry KM for waste if I dropped it.  And my feet hurt. Lordy do my feet hurt. I can't find my trusty Sketchers, they're buried somewhere in the storage unit I've been living out of, so I've just pulled 40 hours wearing rotting Chuck Taylors. First paycheck I get, I'm investing in something better, but for now... ooof.
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Aug 20, 2020 18:28
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Glad to hear you're still around friend. <3 Back at the breakfast place? Were they a little sketchy on things, or was that the last job? Like the health code stuff, I remember you mentioning. Work has, still been work. Us cooks are back to our normal 40 hours schedule for the most part, which helps things. But patients keep on being dumb, and the tickets that come through are just. Nonsense sometimes. It doesn't help that our order system is loving garbage, and can't populate a ticket in a reasonable way. Also we have three different buttons for the same item for some inexplicable reason. Or the call center writes down every item and then puts a note "make it this way." Like, no. I don't need you to list out every item for this thing. It's just the chicken bacon club, sub burger. Just write that, cmon. You can learn the loving menu, it's your job why is it so hard yall.
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Aug 20, 2020 19:15
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