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I posted this in the BFC resume thread, and CarForumPoster had the right idea to ask around here. I've been eating steamed vegetables and chicken for a while now so sadly don't come to GWS much anymore  Here's the original thread. CarForumPoster has great, but not bakery-specific suggestions:https://forums.somethingawful.com/showthread.php?threadid=3553582&pagenumber=294#post522076448 I'm helping my mom's friend from Ukraine prepare a resume as a baker/pastry chef. They asked me to write it in english, even though I doubt it's the lingua franca among European bakers, but I can translate it as appropriate later. And of course things work a bit differently in the US but bakery is bakery so there has to be some commonality. I don't have any contacts in the industry here. quote:Name, location, email address. I've asked for more details but that's literally all I have to work with right now. I think at a minimum I'd need actual dates for everything and names of schools/degrees, and some description of what happened at those jobs. I only really have experience as a computer toucher so I've no idea what would be appropriate to include. I assume these photos of the results would be a good idea? Descriptions of specific parts of the cake making proceess she was responsible for?
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Mar 12, 2022 19:39
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| # ? May 28, 2024 01:35 |
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Add dates and details as much as you can, but my main suggestion is to try to lean into more photos. If most of their work is on the pastry side, or custom cakes, it may be better to think of this as a portfolio of work (similar to an artist or web designer) rather than an all-text resume. Pertinent details about those projects can be helpful, if available, but keep those details consistent (example: Year made, occasion) Additionally, add a profile section - effectively a narrative/descriptive section about the person. Your mention of lingua franca is also a good one, a "languages spoken" addition might be useful if this person speaks multiple languages, even if not fluently. You could even list them by level of fluency.
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Mar 12, 2022 21:53
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That can be really helpful for a commercial bakery that does custom pieces, if they're in an area where there's a lot of multi-lingual customers, so definitely something to put on the resume.
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Mar 14, 2022 17:31
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One year my grandmother decided to make some ketchup with tomatoes she grew, and the yield was less than a quarter cup per bushel. There's no goddamn way you're going to be cost effective.
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Mar 15, 2022 06:11
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Babylon Astronaut posted:One year my grandmother decided to make some ketchup with tomatoes she grew, and the yield was less than a quarter cup per bushel. There's no goddamn way you're going to be cost effective. Just gotta have that ketchup hustle mindset
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Mar 15, 2022 06:20
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Babylon Astronaut posted:One year my grandmother decided to make some ketchup with tomatoes she grew, and the yield was less than a quarter cup per bushel. There's no goddamn way you're going to be cost effective. You don’t understand scale. Plant her tomatoes into 10 tomato plants. In 6 months you have 250 tomatoes. Plant those into 250 plants. 6 months you have 6,250 plants. Plant them. 6 months you have 156k tomatoes. Plant them. 6 mo you have 3.9MM tomatoes. Use them to start a ketchup empire.
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Mar 15, 2022 06:35
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[Steve Albini voice]: Ketchup EMPIRE!
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Mar 15, 2022 06:36
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Babylon Astronaut posted:One year my grandmother decided to make some ketchup with tomatoes she grew, and the yield was less than a quarter cup per bushel. There's no goddamn way you're going to be cost effective. I'm not trying to sully your grandmother's good name, but a bushel of tomatoes yields 8 quarts or so of regular sauce, depending on thickness. Ketchup is usually a little thicker than sauce, but 1/4 cup would be more than a 100:1 reduction. The ketchup recipe in the Ball book yields roughly the equivalent of 7 quarts per bushel, so only slightly less yield than sauce. Even dehydrated completely down to a powder, I can't see a bushel of tomatoes being reduced down to 1/4 cup. 
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Mar 15, 2022 10:08
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JoshGuitar posted:I'm not trying to sully your grandmother's good name, but a bushel of tomatoes yields 8 quarts or so of regular sauce, depending on thickness. Ketchup is usually a little thicker than sauce, but 1/4 cup would be more than a 100:1 reduction. The ketchup recipe in the Ball book yields roughly the equivalent of 7 quarts per bushel, so only slightly less yield than sauce. Even dehydrated completely down to a powder, I can't see a bushel of tomatoes being reduced down to 1/4 cup. Having helped my grandmother make ketchup and canned tomatoes every year when I was young, this is entirely accurate, if there was only 1/4 cup of sauce there's something that has gone horribly loving wrong. We picked like four carloads of tomatoes and had enough ketchup and canned tomatoes for the entire extended family for a year.
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Mar 15, 2022 12:25
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Your grandmum is skimming tomatoes off the top for her other ketchup sidehussle so you don't get any of that lucrative direct to restaurant sales $$$ Sorry you had to find out this way
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Mar 15, 2022 13:05
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Good on grandma for the ketchup hustle
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Mar 15, 2022 21:01
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You've heard of rumrunners? Well, Nonna's a chuprunner
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Mar 16, 2022 04:50
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Howdy all, not work but money question. I have an opportunity to invest in a really good coffee company - they import + roast, and now they're opening a cafe in a good location. Does anyone have direct experience in cafe finances? I'm able to find some "industry standard" comparisons for some parts of the projected income statement + visits / day + $/visitor but not others. I'll get an attorney to look at the actual paperwork, and I'm sure the numbers are a bit optimistic but I'd like a sniff test from someone on da inside.
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Mar 29, 2022 01:08
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BrianBoitano posted:Howdy all, not work but money question. I have an opportunity to invest in a really good coffee company - they import + roast, and now they're opening a cafe in a good location. Does anyone have direct experience in cafe finances? I'm able to find some "industry standard" comparisons for some parts of the projected income statement + visits / day + $/visitor but not others. I have no money knowledge at all, but, having worked in new restaurants (this is their first location they don't have others, right?) is "ahahahahahahahahaha." And, in regards to "good location" I live near a bunch of good locations and there's some places that have been there forever and there are some places where the business changes every two years, like, right next to each other, you might want to find out why this great location was available. Like, if COVID forced the previous tenants out then maybe, but if pre-COVID there were multiple businesses there for less than 3 years it might not be that great of a location, even if the businesses next to them have been doing great forever.
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Mar 29, 2022 09:49
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I would check on Starbuck’s history in the location.
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Mar 29, 2022 17:43
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There are actually two locations - one would be the exclusive cafe in an established amusement park and the other would be the first cafe a fairly new neighborhood passes on its way to work. It's a risk for sure, but these guys also have a great deal of business from their bean roasting business which this investment should also cover, so at least there's baseline income above and beyond walk-ins. How would I try to find how well nearby Starbucks are doing? I'll reach out to someone in the chamber of commerce or something to see if I can get more local information!
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Mar 29, 2022 19:53
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BrianBoitano posted:How would I try to find how well nearby Starbucks are doing? A fast food coffee shop would expect to do ~200 customers per hour during the morning rush, just go there and count people. Also hooooly poo poo this is a risky idea don't spend your life savings on it lmao
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Mar 29, 2022 22:16
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Yeah I wouldn't invest more than I could stand to lose, no worries. I'm also planning on starting my own business in 10 years or so and I'm considering this about the price tag and value of 1 year business school. Even if it goes under, I get my money's worth, and less than 10% of my liquid savings I'm definitely going to go check the closest 2 coffee shops with a clicker counter, great idea!
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Mar 29, 2022 22:35
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I would use Google's analytics, look up 'starbucks', find the ones in your area, look at the business tracker. Do this with a variety of Starbucks from other areas to see how busy the one in your area is.
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Mar 29, 2022 22:48
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Also if they're a coffee shop make sure they're gonna pay and treat their employees appreciatively better than Starbucks. It's a comically, almost criminally low bar to clear and will guarantee the place has pre-trained baristas as you poach them from Starbucks. Bonus points if they advertise for jobs near the 'bux
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Mar 30, 2022 21:23
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BrianBoitano posted:Howdy all, not work but money question. I have an opportunity to invest in a really good coffee company - they import + roast, and now they're opening a cafe in a good location. Does anyone have direct experience in cafe finances? I'm able to find some "industry standard" comparisons for some parts of the projected income statement + visits / day + $/visitor but not others. From an investment standpoint: They're setting themselves up to compete with Starbucks and McDonald's, as well as whatever's local or regional like Duncan Doughnuts. They better have a drat good business plan that expects not to make money for minimum 2 years on the cafe, probably closer to 5.
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Mar 31, 2022 04:32
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Nailed an interview and got hired for another job in the field I went to school for, so in two weeks I will be mostly retired from the service industry!
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Apr 21, 2022 05:09
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Congrats you'll stop having nightmares about loving up an order in 4 years or so
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Apr 22, 2022 05:19
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Time for someone to upload that kitchen printer ringtone again.
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Apr 22, 2022 05:28
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Shooting Blanks posted:Time for someone to upload that kitchen printer ringtone again. No! NOOOOOOOOOO!
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Apr 22, 2022 05:49
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Escape From Noise posted:No! NOOOOOOOOOO! Excellent Username/Post combo
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Apr 22, 2022 05:57
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Guy walks up to the drive thru window. "I want however many biscuits and gravy that 20 dollars will buy" 
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Apr 22, 2022 14:45
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Leal posted:Guy walks up to the drive thru window. Drunk or stoned or both?
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Apr 22, 2022 17:02
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Leal posted:Guy walks up to the drive thru window. I respect this, this person knows what they're about and it's dope that the restaurant didn't refuse service for a walkup.
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Apr 22, 2022 17:05
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VelociBacon posted:I respect this, this person knows what they're about and it's dope that the restaurant didn't refuse service for a walkup. Agreed. Plus, as a former professional biscuit-slinger: we loved biscuits & gravy orders bc you can hide the broken, lop-sided, etc biscuits under all that delicious glop. Someone asking for "how many sausage/egg/cheese for $20" would be a pain, but we'd happily tear a tray of funky-looking biscuits in half and bury the evidence under gravy so the KM wouldn't see a baker's mistake. Dude probably got more than $20 worth. Blessed all around.
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Apr 22, 2022 18:50
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Escape From Noise posted:No! NOOOOOOOOOO! https://eternalbox.dev/jukebox_go.html?id=2PK89Kx48wvOOC05nZ3K8R Discendo Vox fucked around with this message at 21:15 on Apr 22, 2022 |
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Apr 22, 2022 21:11
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evilpicard posted:Congrats you'll stop having nightmares about loving up an order in 4 years or so Hahahahahahahahah. I still occasionally have ticket printer nightmares and haven't worked a line since 2012. JacquelineDempsey posted:Agreed. Plus, as a former professional biscuit-slinger: we loved biscuits & gravy orders bc you can hide the broken, lop-sided, etc biscuits under all that delicious glop. Someone asking for "how many sausage/egg/cheese for $20" would be a pain, but we'd happily tear a tray of funky-looking biscuits in half and bury the evidence under gravy so the KM wouldn't see a baker's mistake. Dude probably got more than $20 worth. Blessed all around. Gravy covers a multitude of sins.
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Apr 24, 2022 06:27
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esperantinc posted:Drunk or stoned or both? Could just be Southern. We love us some gravy.
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Apr 24, 2022 07:04
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Liquid Communism posted:Gravy covers a multitude of sins. Thread title
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Apr 24, 2022 12:55
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Is it petty of me to make servers’ food look like poo poo when they ring it up at close? I don’t construct it worse than I would any other order, I just throw it on the plate without thought.
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Apr 24, 2022 15:07
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FishBowlRobot posted:Is it petty of me to make servers’ food look like poo poo when they ring it up at close? Nah, gently caress em
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Apr 24, 2022 15:38
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I wish this wasn't a serious question but I'll have a go anyway. I smoke a lot less than I used to, trying to make it an enjoyment thing rather than a need thing. But the point is, I'm feeling a little bit at odds and left out in my kitchen, and everybody else smokes, and indulging in the habit seems like it might be my only option to, say, get to know the sous chef. I really like this restaurant and this kitchen and I genuinely hope to stick with them until I get my drat B.S. I just feel a bit stuck and sad. Edit: it might also seem weird to suddenly be stepping outside six weeks later. gently caress my life! Propaganda Machine fucked around with this message at 21:53 on Apr 24, 2022 |
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Apr 24, 2022 21:49
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Propaganda Machine posted:I wish this wasn't a serious question but I'll have a go anyway. You could always get a 0 nicotine vape that you like the flavor of, and just still go out with them while not getting back on the nicotine addiction.
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Apr 24, 2022 21:56
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Doom Rooster posted:You could always get a 0 nicotine vape that you like the flavor of, and just still go out with them while not getting back on the nicotine addiction. This is actually an excellent idea
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Apr 24, 2022 22:13
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That IS a good idea, I even have a vape hiding somewhere, I can find it. That just leaves finessing going outside to my poor social skills, but that's on me  Thank you~
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Apr 24, 2022 22:36
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