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Just go out back with an espresso when you want to hang out
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Apr 25, 2022 00:49
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I've pretty much given up on quitting smoking until I leave the industry.
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Apr 25, 2022 02:44
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You have to either smoke, or not smoke to the point where it's your "thing".
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Apr 25, 2022 02:47
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When I worked in a machine shop 18 years ago or so the smokers (including every manager/supervisor) basically got extra breaks every few hours to go smoke. I was very young, intimidated by these very cool older wise and expert-level machinists and wanted the extra break so I started smoking, the dumbest poo poo imaginable. I stopped pretty much as soon as I started but it remains something I look back on and cringe at. I see similar poo poo in journalism/writing from friends and family who work in that space, people think you have to drink whiskey and smoke and shower every 3 days for ethos.
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Apr 25, 2022 04:55
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I actually only have a couple of my cooks that smoke, it's weird. I yell at people daily to actually take breaks. "No, I'm good, Chef" "shut the gently caress up you're working 9 hours today if I don't see you sit down before dinner service I'm gonna be mad"
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Apr 25, 2022 04:56
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Naelyan posted:I actually only have a couple of my cooks that smoke, it's weird. I yell at people daily to actually take breaks. "No, I'm good, Chef" "shut the gently caress up you're working 9 hours today if I don't see you sit down before dinner service I'm gonna be mad" Since they obviously don't want to be seen as The One that Needed a Break, what about mandating breaks so the onus is taken off their shoulders? Like have your cooks rotate each other out for 10-15 min breaks before prep?
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Apr 25, 2022 05:05
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VelociBacon posted:Since they obviously don't want to be seen as The One that Needed a Break, what about mandating breaks so the onus is taken off their shoulders? Like have your cooks rotate each other out for 10-15 min breaks before prep? That's basically what I do (there isn't actually as much yelling as I like to pretend sometimes), but unfortunately an actual company-wide mandated break system is far beyond my pay grade and not something I can put in to practice. 4pm-4:45 is generally me rotating around the kitchen saying "cool, what do you need done? excellent, me and X are going to do that, disappear for 15 minutes please".
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Apr 25, 2022 05:20
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VelociBacon posted:When I worked in a machine shop 18 years ago or so the smokers (including every manager/supervisor) basically got extra breaks every few hours to go smoke. I was very young, intimidated by these very cool older wise and expert-level machinists and wanted the extra break so I started smoking, the dumbest poo poo imaginable. I stopped pretty much as soon as I started but it remains something I look back on and cringe at. Wait are you mad at the smokers in this situation?
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Apr 25, 2022 05:30
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whos that broooown posted:Wait are you mad at the smokers in this situation? No not at all, sorry if my post read that way. They were all really incredible people, one of them was a very old Korean guy who learnt machining by, as a teenager, lathing down *live* mortar shells in the war so they would fit other launchers, another was a grumpy but lovable old German who designed a new type of fishing reel during lunch breaks. Learned a ton about accountability and how life works as an adult in general and have a lot of respect for them, wherever they are now. Not trying to derail the thread but here's a photo I took of the German guy, one of the only intelligent things I did at that age is take photos of/with the people there before I left. I don't know if he's still alive but he wouldn't care that I'm posting this:  I imagine most people in this thread have similar stories about learning more than they bargained for from a grandfather stand-in at work. This guy never said anything that wasn't hilarious or incredibly insightful, and was extremely generous with his time on several occasions.
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Apr 25, 2022 06:21
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Nah, it's my bad. Being needlessly hostile again.
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Apr 25, 2022 06:38
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Propaganda Machine posted:I wish this wasn't a serious question but I'll have a go anyway. In my restaurant days I just got used to taking fewer breaks than the "normal" cooks who smoked. Actually that hasn't changed much since I left the restaurant biz; smokers feel entitled to extra breaks in every industry. The nicotine-free vape idea sounds pretty solid. Or you could always smoke clove cigarettes like a '90s goth kid  .
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Apr 25, 2022 13:25
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Clove cigarettes still have tobacco. Edit: and darkness
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Apr 25, 2022 14:52
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JoshGuitar posted:In my restaurant days I just got used to taking fewer breaks than the "normal" cooks who smoked. Actually that hasn't changed much since I left the restaurant biz; smokers feel entitled to extra breaks in every industry. The nicotine-free vape idea sounds pretty solid. Or you could always smoke clove cigarettes like a '90s goth kid Everybody should feel entitled to more breaks in every industry.
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Apr 25, 2022 21:04
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Normally, we have about 150 student workers helping us out. Serving, running, basic cooking stuff. We've been stuck with less than 50 since the academic year began. We did some investigating and discovered that the other dining halls do not have this problem at all. Somebody in some office somewhere takes all the students' applications and makes sure our dining hall gets last dibs. Why? We are 99% certain it's because our general manager has pissed off so many people here throughout the years, whoever is in charge of assigning student workers is doing what they can to make him look bad, or maybe just make him mad. But he won't go ask them to stop doing that, probably to spite them, so we all get stuck doing more work than ever before, because we have less help than ever before while simultaneously having more customers than ever before because the university accepted more students than usual to recoup costs from Covid times. And boss man gets irate when anybody points out the obvious cause of all our woes is this staffing issue, so he has to invent other problems to think about and be mad at. Right now, our imaginary problem is that we're not communicating enough about prep. It can't be that we just need more help, no, that can never be the answer. It must be that we aren't talking enough about dicing onions. They scheduled a meeting for Wednesday to yell at us about this. 
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Apr 25, 2022 23:44
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Quit
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Apr 25, 2022 23:47
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transfer to another dining hall
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Apr 25, 2022 23:50
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Tunicate posted:transfer to another dining hall
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Apr 26, 2022 00:06
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Literally just don't do more work than is reasonable. What are they going to do, fire you? Sounds like they have enough problems being short-staffed at the moment.
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Apr 26, 2022 02:01
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Yeah if you dont feel like quitting make sure whenever you seem him you talk in detail about how you prep, why you prep, just always talk about prep and not one other thing Prep prep prep prep prep
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Apr 26, 2022 12:26
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The General posted:Everybody should feel entitled to more breaks in every industry. Maybe so, but when one group insists they need extra breaks while also insisting their non-smoking coworkers shouldn't get them, it becomes less about worker rights and more about wanting special privileges and being "more equal" than others. Porn addicts don't get hourly fap breaks, alcoholics don't get to pound shots and make their coworkers pick up the slack...why does one specific addiction make it socially acceptable to just walk off the job whenever you feel like it, and then complain about other coworkers taking the same breaks because you don't think they "need" them? And then for bonus points, toss your butts all over the ground and insist that somehow doesn't count as littering. It's certainly not all smokers; in fact I've worked with smokers who would go out of their way to make sure everybody else got to sit down for a few first, before they finally took their turn and had a cigarette. It's just a pet peeve of mine, that seems to be extremely common, at least in my experience.
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Apr 26, 2022 12:50
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JoshGuitar posted:when one group insists they need extra breaks while also insisting their non-smoking coworkers shouldn't get them, it becomes less about worker rights and more about wanting special privileges and being "more equal" than others. I have literally never met a smoker who would get mad about non-smokers taking breaks, where do you find miserable fucks like that?
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Apr 26, 2022 14:34
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number 1 snake fan posted:I have literally never met a smoker who would get mad about non-smokers taking breaks, where do you find miserable fucks like that? It isn't that they get mad, it's that a break for the sake of a break in that industry is looked down on. You need to take a break to rest, then you're a little bitch.
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Apr 26, 2022 14:43
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When I was working in the events industry and not smoking I used to take breaks and slowly drink a cup of water. I called em "watero's"
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Apr 26, 2022 16:46
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https://www.youtube.com/watch?v=j58V2vC9EPc
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Apr 26, 2022 17:50
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I've a few questions re: liquor stores, and as a restaurant adjacend topic figured this was an okay place to ask. What's the markup or margin for liquor? Like, if a bottle of wine is on the shelf for 15, or sixpack for $11-12; whats the vendor cost? is there anything to watch out for/red flags as far a work environment?
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Apr 26, 2022 23:33
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Vendor costs are going to vary widely depending on market and quality of good. In my experience, craft beer pricing ranges from ~$35 for a case of low tier craft (eg Lagunitas IPA), $60-70 for most "small craft brands" (fill in your local high end brand here), and anything from $90-120 for things like hype brands that feel - rightly or wrongly - their name alone commands a price, as well as high octane stuff and small one-off batches from large producers (economy of scale baybeeeee). I never sold macro beers but their pricing is even lower, of course. Barring happy hour deals, I think that comes out to about 2-3x mark up in general. It's an even higher mark up for draft beer (there are around 124 16-ounce pints in a half barrel of beer, and the cost ranges from ~$90 for cheap poo poo to $175 high end craft beer). As for liquor, I can't remember prices off my head but the NYC distro I worked for sold well liquor for ~$7-$8/bottle, which was at the time competitive with every other liquor distributor around. So with your well liquor program, you basically are recouping the cost of the case with twelve drinks or so, maybe less. I have minimal experience with wine but I've heard similar back of the envelope math. edit: for liquor stores and beer bottleshops your mark up is lower than on prem, but not by that much.
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Apr 27, 2022 00:05
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So I guess tomorrow's big meeting is less about communication problems and more about the stupidest poo poo imaginable. One guy's mad because people take things from the produce walk-in before they're scheduled to do so and the guy in charge of the produce is okay with it. One guy's mad because another guy won't do extra prep work for him two or three days in advance. Management's mad because a guy won't volunteer to do extra paperwork. They're also mad he's been here for years and claims he doesn't know how to make the sauce. He knows how to make the sauce. So we're having a big fuckoff gangbang meeting with everybody and the only actionable thing happening is assigning pizza topping ingredient order sheets. 
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Apr 27, 2022 00:10
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TheParadigm posted:I've a few questions re: liquor stores, and as a restaurant adjacend topic figured this was an okay place to ask. At a liquor store, a $20 bottle of wine probably cost the store $8-12. Sometimes there are special incentives where the price could be lower. This is definitely region specific. Bars operate at a significantly higher margin because of the overhead. When I was in the Boston area we typically tried to shoot for 20% combined.
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Apr 27, 2022 01:32
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Cheers, thanks. I had a job opportunity at a store who's volume is measured in 'yeah probably 300-400 cases of beer a week', 300 in wine, 100 in spirits and im' trying to imagine how much value/business that is in my head. Interview's next week, and I want to both show some understanding of product value and have a bit of ammo for negotiating pay. That much volume tells me the store is pretty big, at any rate
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Apr 27, 2022 01:42
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That seems like a lot of wine volume compared to beer/spirits. Is primarily focused as a wine store? I’d plan on studying up and picking some favorite varietals and be able to talk about them at least a couple layers deep.
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Apr 27, 2022 02:23
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As someone who has worked in both places but managed only in the expensive one, holy poo poo is it so much easier/cheaper to make your money on booze in the US than Ontario. Like, booze is still the main profit lever in restaurants here but, after currency exchange, $8US a well bottle is about 2/5ths what we pay. Like, the well for some stuff is below the low end up here (no Old Crow or KY Tavern in Ontario, beam is the cheapest you get) but that's bonkers.
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Apr 27, 2022 05:34
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That's a crazy high volume! I'd be curious (and you may be too, for interview purposes) what the average ticket is, and depending on what you'd be doing for them, what the breadth of sales is like, how much base knowledge of inventory is required, etc.Sega 32X posted:As someone who has worked in both places but managed only in the expensive one, holy poo poo is it so much easier/cheaper to make your money on booze in the US than Ontario. Yeah it was absolutely stupid cheap - I had to double check my recollection by putting together a case price and remembering that I used to sell it into accounts so that they would hit the company's delivery minimums (the other excellent option I figured out later on was selling in a single bottle of actual decent liquor, since we had no case break fees, especially as I could expense a drink or two here and there). The gin was absolutely dreadful poo poo, the vodka was serviceable, and the whiskey was decent enough. We're not talking recognizable brands by the way.
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Apr 27, 2022 06:27
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Working as a waiter was what got me started smoking. I noticed that smokers were sort of excused for breaks but if a manager saw me standing around doing nothing they'd tell me to go bus a table or something so I started bumming cigarettes. I smoked occasionally when I would be out drinking but the restaurant "break time" smoking was when I started doing it enough to get hooked. Anybody ever serve or wait on anybody famous? I waited on Joe Jackson, Malcom Jamall Warner, Dizzy Gillespe (oatmeal with strawberries), Robert Duval and the mama from Good Times; Esther Rolle I think her name was. Joe Jackson is a real loving rear end in a top hat btw I can't even. And Esther doesn't tip for poo poo. Dizzy was real quiet and didn't want to be bothered. Duval and Warner were part of larger groups during a buffet/brunch type thing so I didn't interact with them much.
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Apr 27, 2022 13:47
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Country Club/Private club bar world is wildly different. Dues are basically our markup so we do crazy things like only 2x on house wine and 1.5x markup on fine wine/cellar bottles. Liquor's still 3x thankfully, but our "well" is makers/titos/bombay etc.BiggerBoat posted:Anybody ever serve or wait on anybody famous? We had the Archduke of Austria in house for a talk monday night. Did you know Austria still has Archdukes? One of the local aeronautic clubs had Harrison Ford in for an award night and he stole my wine key. Robert Kraft was a huge dickhead, suprising nobody. Jim Koch from Sam Adams was an incredibly gentle and kind person though. Same Event, so he hung around the bar and kept talking beer. Karl Rove was generally polite and a fine guest, but gently caress that guy. Shabadu fucked around with this message at 14:36 on Apr 27, 2022 |
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Apr 27, 2022 14:31
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BiggerBoat posted:Anybody ever serve or wait on anybody famous? I did a few years at a high end resort in Disney, and also had the airport restaurant so I met and fed a load of celebrities. A non exhaustive list: Michael Strahan Jude Law (rear end in a top hat) Tina Fey (and her daughter) Ed O'Neil (awesome) Vince Neil (looked ROUGH) Bautista Woopie Goldberg (rear end in a top hat) Tom Hanks Joaquin Phoenix Iliza Shlesinger Alton Brown (posted about my food) Hafþór Júlíus Björnsson (The Mountain from Game of Thrones. He ate 2 pounds of asparagus and 5 steaks lmao) Sandwich Anarchist fucked around with this message at 15:32 on Apr 27, 2022 |
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Apr 27, 2022 14:50
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I cooked for some Marvel/Disney execs and Benedict Cumberbatch liked my mashed potatoes.
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Apr 27, 2022 14:57
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Sandwich Anarchist posted:Alton Brown (posted about my food) What did he write?
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Apr 27, 2022 15:43
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I'm the general manager at a small brewery and we do growlers to go. One of our procedures for doing this is sanitizing the growler and then filling it with beer gas off of a tap from the wall that's connected to our main beer gas tank, on the bank of beer taps. It's slow, meant to displace the oxygen in the container before we put the beer in it, so we fill each growler for about 30 seconds. This is the first brewery I've worked in, and I've been there for about a year now. I've never seen another place do this, and a lot of the customers make the same comment. To be clear, I think it rules. Has anyone ever done this at their place? And further, shouldn't we be using this tap to displace air in our oils and other perishables? Is that nuts? I served at a white tux & glove resort. Daily serving John Williams - and he was sweet, but reeked of halitosis and decay. Like alarmingly, as if cursed. And Sam Waterston was a total piece of poo poo. majour333 fucked around with this message at 15:47 on Apr 27, 2022 |
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Apr 27, 2022 15:45
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Depending on the quality of the brewery, that is a normal procedure. It used to be way more prevalent as you go back to about 10 years ago, but as the can revolution took hold, you see fewer and fewer breweries doing growler fills in general as it's a QC variable that might get you bad press and is time consuming for bar staff and patrons.
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Apr 27, 2022 15:52
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The only famous people I can remember serving are Evander Holyfield (nice guy, little interaction because his handlers kept people away) and Dusty Rhodes from ZZ Top. Rhodes was incredibly nice but leaning a little too hard into his celebrity, he had a tear-off book of photos of himself so he had something easy to sign for anyone who wanted an autograph - and anyone who didn't want one.
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Apr 27, 2022 15:55
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