|
Skwirl posted:If possible always go with a credit union instead of a bank.
|
#
?
Jan 1, 2021 13:39
|
|
cowboy
|
|
| # ? May 30, 2024 00:31 |
|
|
JacquelineDempsey posted:Just wanted to wish my industry peeps a Happy New Year. My heart goes out to all the bar/FOH folks who used to rely on all the sick tips tonight; here in VA bars close at ten, so no more walking out at 2am with hundreds of $$$ cash. Bloody hell you STILL use physical paycheques over there?
|
|
#
?
Jan 1, 2021 14:52
|
|
|
feedmegin posted:Bloody hell you STILL use physical paycheques over there? Many banks and financial institutions will charge you a monthly fee if you don't maintain a minimum balance (or have an otherwise substantial relationship), or have $X deposited into your account every month. It's usually a low fee, $5 or so, but if you're living paycheck to paycheck that $5 might mean a lot. Unbanked people are people who do not have access to a bank account, underbanked people are those who don't have full access to financial services (think credit cards, loans). In reality, this means that a lot of people rely on physical paychecks to make it through each month because they can't afford the fees, or are kept out of the system because of a combination of poo poo immigration policy and poo poo banking Ts & Cs, or any other of a myriad of reasons. Physical paychecks are a symptom of an otherwise broken system - they're not a root cause. They're a way for businesses to pay unbanked/underbanked people for their labor (I'm not going get into wages, fairness, etc.). It's a less than ideal solution to a lovely problem.
|
|
#
?
Jan 1, 2021 15:08
|
|
|
On top of it being yet another representative element of a broken system, It's also a way to remind the working class paycheck by paycheck about "those freeloaders taking our money!!" But it's fine, there's an app that gets you paid per diem now! Their advertising is a thin veneer on "are your employees barely scraping by at the end of the week? well, what if they were barely scraping by at the end of the day, every day of the week? 'Employees are your most valuable asset', after all!" stringless fucked around with this message at 16:16 on Jan 1, 2021 |
|
#
?
Jan 1, 2021 16:09
|
|
|
Jesus, cooking at restaurant scale, especially in prep, has absolutely ruined my ability to cook normal amounts of food at home. I plan on making a meal for me and my wife for two nights, and ending up with a week's worth or more. Most especially, it has completely skewed my perceived value of a quart. When a quart deli instinctively means "Oh poo poo, we're almost out" in my head, it seems like a tiny amount. So at home I end up making a two quart batch of a dipping sauce, that gets used with one dish I make, that we probably use a tablespoon of per person... Today my wife wanted black eyed peas. "Two of the little (1lb) bags should be about right", I think to myself. I now have a 10qt pot on the stove about 70% full. We'll be eating this for a week and still freezing a gallon. Send help.
|
|
#
?
Jan 1, 2021 19:36
|
|
|
Give your wife a few phrases your chef yells at you regularly to bark out at you when you do things like this. If that doesn't work issue her a wooden spoon to rap your knuckles with. Last resort have like 12 kids.
|
|
#
?
Jan 1, 2021 19:51
|
|
|
Doom Rooster posted:Jesus, cooking at restaurant scale, especially in prep, has absolutely ruined my ability to cook normal amounts of food at home. I plan on making a meal for me and my wife for two nights, and ending up with a week's worth or more. I'd like to tell you it gets better and you figure it out over time, but I haven't cooked in a restaurant for more than 15 years, have lived alone most of that time, and I *still* do this. Sorry, friend, it's permanent.
|
|
#
?
Jan 1, 2021 22:54
|
|
|
Try to make just enough pasta or rice for two people. I fuckin' dare you.
|
|
#
?
Jan 1, 2021 23:51
|
|
|
Naelyan posted:Try to make just enough pasta or rice for two people. easy, just eat half of whatever amount you actually made
|
|
#
?
Jan 1, 2021 23:56
|
|
|
Hauki posted:easy, just eat half of whatever amount you actually made emptyquotingthis
|
|
#
?
Jan 2, 2021 00:01
|
|
|
Naelyan posted:Try to make just enough pasta or rice for two people. Just do what I do. Weigh it. Then add more 'cos that's definitely not enough and I guess I'm making fried rice tomorrow.
|
|
#
?
Jan 2, 2021 00:19
|
|
|
Raikiri posted:Just do what I do. Weigh it. Fried rice is always the answer It's like me trying to make cocktail ingredients at home. I definitely needed 4 qts of orgeat...
|
|
#
?
Jan 2, 2021 00:26
|
|
|
efb I'm just a home cook, but weighing the main ingredient for a given dish has been the magic bullet for me wrt portion control.
|
|
#
?
Jan 2, 2021 00:28
|
|
|
The Bandit posted:Fried rice is always the answer I came home on New Year’s Day to find 4 quarts of posole and 12 canned Negronis that I made before Xmas, so yea, 5 years out and it doesn’t go away. Also gently caress yes posole and Negronis for days. Pity on my beloved who is doing dry January and doesn’t get down with the spiced hominy.
|
|
#
?
Jan 2, 2021 02:34
|
|
|
Or like, meet your neighbors and give them delis of food
|
|
#
?
Jan 2, 2021 07:26
|
|
|
Today we hit our highest sales numbers since we reopened in May by a significant margin. We did 20% more than we did for NYE. As far as I can tell every person in town that got their stimulus check decided to go blow it all at the casino.
|
|
#
?
Jan 2, 2021 12:36
|
|
|
Any bakers here? Specifically cookie people. I’m having some trouble translating a good home oven recipe to our commercial ovens and would love some advice. PM would be great, and I’m happy to buy ‘em for you if you don’t have them.
|
|
#
?
Jan 3, 2021 21:24
|
|
|
I worked as a baker (bread primarily) for years before I switched over to savory hotline style cooking and cheffing... Just post the recipe? Also there's about a 90% chance it's a temperature issue, either the dough going into the oven or a large discrepancy due to all oven calibration being poo poo and home ovens not even trying
|
|
#
?
Jan 4, 2021 02:57
|
|
|
Yeah, get an oven thermometer and the temp in several different places to see if there's a cold spot or something.
|
|
#
?
Jan 4, 2021 03:25
|
|
|
Recipe is below, but the issue I am running into specifically is with the cook. The oven at work is only convection, and even it's Lo setting is way stronger than my home convection setting. Using parchment paper instead of a silpat also significantly reduces spread. For my molasses cookies, I get: 1: 350f for 14 minutes - underspread, properly browned but raw in the middle 2: 350f for 16 minutes - underspread, overbrowned, cooked throughout 3: 325f for 16 minutes - properly spread, properly browned, undercooked 4: 325f for 18 minutes - Properly spread, slightly overbrowned, cooked throughout, but dried out crust 5: 300f for 18 minutes - Overspread, underbrowned, cooked throughout 6: 300f for 20 minutes - Overspread, slightly underbrowned, overcooked and dried out Recipe: 920g flour 2.5tsp baking soda 4tsp ginger 2tsp cinnamon 1tsp salt 454g butter 400g light brown sugar 260g light molasses 2 eggs 2tsp vanilla Method: Cream butter and sugar, molasses and vanilla, eggs one at a time, dry. Scoop and roll in sugar, bake. Possibly relevant: 1) Bigass mixer, small batches. The paddle barely makes contact with the butter/sugar, so I am not getting a very good cream. 2) All batches have been scooped and baked immediately after making the dough, so room temp and no time to hydrate flour. 3) Both the work oven and home oven have thermometers that I am going by. (My home oven has to be set to 390 to hit 350...) 4) Both ovens are gas. 5) Pretty sure no cold spots in the work oven. All cookies across two full sheet trays are uniformly browned. Currently planning to do a batch that's been fully cooled in the walkin first, and a batch that is half veg shortening to try to slow spread and try to dial in lower temp. Doom Rooster fucked around with this message at 04:28 on Jan 4, 2021 |
|
#
?
Jan 4, 2021 04:26
|
|
|
Beat your sugar and butter for like 10 mins before you add anything else. Chilling over night helps too. I know it's test batches right now but a bigger batch might help with mixing if the paddle is barely touching the stuff. I used to have to make bus tubs full of dough pre scoop them tightly packed on sheet pans then divide them up for baking on days we had markets. The first 2 days of my work week were mainly making and scooping cookie doughs.
|
|
#
?
Jan 4, 2021 20:01
|
|
|
My success route for cookies in a convection was to make the dough, log it, freeze it, then slice and bake from frozen.
|
|
#
?
Jan 4, 2021 23:33
|
|
|
I usually do my cookies from frozen, logs cut to 4oz pucks, 280°F for 15-18 minutes high fan.
|
|
#
?
Jan 6, 2021 06:15
|
|
|
Saw on the signboard for a local restaurant their take-out hours with "P L E A S E H E L P" at the bottom and boy that got me. 
|
|
#
?
Jan 6, 2021 09:17
|
|
|
Republicans posted:Saw on the signboard for a local restaurant their take-out hours with "P L E A S E H E L P" at the bottom and boy that got me. its amazing how a business model falls apart when it revolves around tipped labor
|
|
#
?
Jan 6, 2021 18:42
|
|
|
Coasterphreak posted:its amazing how a business model falls apart when it revolves around tipped labor I think that’s probably half of it, the other half is almost everybody is making significantly less money, so they’re less likely to get takeout. I got laid off from my career and my side job so I’m making do with around less than 40% of what I would usually be making. So I’m being pretty stingy on ordering food or buying alcohol and am doing a lot of meal prep.
|
|
#
?
Jan 11, 2021 02:51
|
|
|
Mezzanon posted:I think that’s probably half of it, the other half is almost everybody is making significantly less money, so they’re less likely to get takeout. Strictly talking out my rear end here, but food costs are a big factor too, I gather. We just had our annual mandatory BOH meeting for the new year, and the owner said that food costs went up 8%, vs 4% as in previous years. COVID has hosed up not only supply chains, and with other restaurants closing, Sysco/US Foods/UNFI/CheneyBros et al, aren't selling as much product, so that makes sense. In the meeting he mentioned that we're raising our menu prices next month, which made me flinch. I mean, I feel we offer drat good value for our biscuits compared to chains like Hardee's and Bojangles, and we have solid customer loyalty, but I worry that upping the price is gonna make people turn away for just the reasons Mezzanon mentioned.
|
|
#
?
Jan 11, 2021 22:25
|
|
|
|
|
#
?
Jan 12, 2021 00:27
|
|
|
Get out while you can. I make 50% more entry level, 40 hrs a week, get to see my fiance and go places, and the nightmares didn't entirely stop but became infrequent! Oh and I don't have back pain anymore and I'm not sad all the time. Highly recommended, especially if you can do a computer thing.
|
|
#
?
Jan 12, 2021 14:51
|
|
|
No kidding. GTFO when you can. I jumped ship from food service to warehouses/Amazon 3 years ago when my old job laid me off. Pay increase, insurance, a schedule that's actually set in stone and reliable. The migraines I was having disappeared almost immediately and I haven't boiled my foot even once since then!
|
|
#
?
Jan 12, 2021 21:01
|
|
|
Alkydere posted:No kidding. GTFO when you can. I jumped ship from food service to warehouses/Amazon 3 years ago when my old job laid me off. Pay increase, insurance, a schedule that's actually set in stone and reliable. The migraines I was having disappeared almost immediately and I haven't boiled my foot even once since then! gently caress that's a depressing state of the industry in North America that a warehouse job continually reported to be unsafe and grueling with more than double the national average of serious injuries, called "hellish", with near constant reports of union busting and worker unhappiness, makes your life measurably better.
|
|
#
?
Jan 12, 2021 22:22
|
|
|
Alkydere posted:No kidding. GTFO when you can. I jumped ship from food service to warehouses/Amazon 3 years ago when my old job laid me off. Pay increase, insurance, a schedule that's actually set in stone and reliable. The migraines I was having disappeared almost immediately and I haven't boiled my foot even once since then! Yep. I went from running the breakfast program in a scratch bakery when they shut down to doing computer grunt work in 2014. Still working overnights, but for somewhere north of triple the money, with full insurance and enough room for savings that I've paid off my student loans. The organizational skills and work ethic it takes to make a good cook are way better compensated in other industries if you have the skills to make the jump.
|
|
#
?
Jan 12, 2021 22:37
|
|
|
Naelyan posted:gently caress that's a depressing state of the industry in North America that a warehouse job continually reported to be unsafe and grueling with more than double the national average of serious injuries, called "hellish", with near constant reports of union busting and worker unhappiness, makes your life measurably better. For the right kind of person amazon is exactly the job they want, you are constantly moving and basically have no downtime to get bored over
|
|
#
?
Jan 13, 2021 00:40
|
|
|
Liquid Communism posted:Yep. I went from running the breakfast program in a scratch bakery when they shut down to doing computer grunt work in 2014. Still working overnights, but for somewhere north of triple the money, with full insurance and enough room for savings that I've paid off my student loans. Absolutely. There are days that I very fondly remember high volume bartending, the environment, the pace of work, and the sheer excitement of the work. Then I remember that I was in my early 20s and staying on my feet for hours on end, dealing with drunks at 2AM, the uncertainty of income, etc. would probably be a lot less fun in my mid 30s.
|
|
#
?
Jan 13, 2021 08:09
|
|
|
Yeah, there's absolutely days I miss the routine of pastries and delivery, but then I roll out of bed in the evening and my joints audibly creak, and I remember what I did to them in my 20's hustling food.  I was cleaning the house and found my last week's paycheck when I was managing the kitchen for a bar-with-sandwiches place before the bakery. Not going to scan it for obvious reasons, but: Manager - Hours 54.530 | Rate 8.50 Ten years ago. Liquid Communism fucked around with this message at 11:46 on Jan 13, 2021 |
|
#
?
Jan 13, 2021 11:38
|
|
|
I was diagnosed with infraspinatous tendonitis (basically hosed up my left shoulder, the tendon that runs from the shoulder blade down into my left arm) about 6 months ago. My doctor said it should be a 5 to 6 week recovery. It still alternates between kind of hosed and completely hosed. I think I would need a 5 to 6 week break from work for it to actually heal. This is with weekly chiropractor and physical therapy appointments.
|
|
#
?
Jan 13, 2021 11:42
|
|
|
mandatory lesbian posted:For the right kind of person amazon is exactly the job they want, you are constantly moving and basically have no downtime to get bored over Pretty much this. At least once I got over the fact I had been a couch potato for a month between losing my job and my start date at Amazon. Oh and then surviving Peak 2017. But yeah, having a steady schedule (and no manager calling me in to try to coax me into coming in on every single shift), crystal clear line on what I'm responsible for vs not responsible for, and a straight $1.50/hour raise from the old job did wonders to lower my blood pressure. Doing squats and lunges all night long wasn't bad for me either. ...I'm actually kind of bloating up again now that my job is basically "stand here and put barcodes on products that come by."
|
|
#
?
Jan 13, 2021 13:09
|
|
|
Anyone know any jobs you can get that aren't soul crushing if you have learning disorders to the point of needing An Adult when doing paperwork? Cause I don't know of any and I'm on the lookout. I can't keep working at a ghost kitchen and moonlighting as a night porter. I have dyscalculia and it's so humiliating to have to bust my rear end til my feet bleed because numbers aren't real to me. It's so mean. e: Sometimes I do grocery delivery and I really love packing them drat boxes. That and cleaning stainless til it sings are my high points during the week. fizzymercury fucked around with this message at 14:49 on Jan 13, 2021 |
|
#
?
Jan 13, 2021 14:42
|
|
|
fizzymercy posted:Anyone know any jobs you can get that aren't soul crushing if you have learning disorders to the point of needing An Adult when doing paperwork? Cause I don't know of any and I'm on the lookout. I can't keep working at a ghost kitchen and moonlighting as a night porter. This will depend on how your dyscalculia expresses itself. But I have dyscalculia, and in a corporate environment I compensate for it by never doing math in my head. I learned how to use Excel for more complicated stuff. If someone puts me on the spot for numbers, I tell them I need to run them and I can give them an answer in a moment.
|
|
#
?
Jan 13, 2021 15:56
|
|
|
|
| # ? May 30, 2024 00:31 |
|
|
Thomamelas posted:This will depend on how your dyscalculia expresses itself. But I have dyscalculia, and in a corporate environment I compensate for it by never doing math in my head. I learned how to use Excel for more complicated stuff. If someone puts me on the spot for numbers, I tell them I need to run them and I can give them an answer in a moment. Unfortunately I transpose numbers and flip them upside down on top of not understanding concepts. An inventory sheet genuinely looks like something from another planet. I am effectively illiterate if numbers printed on a page or screen are involved. I'm that kid that everyone knew was dumb and wanted to help but couldn't because it takes forever. Pretty sure I get to rot in my shoes on the line.
|
|
#
?
Jan 13, 2021 16:14
|
|