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majour333 posted: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. I'm a brewer and I would say it's pretty common to purge with CO2 or sometimes Nitrogen gas (to reduce carbon). I'm sure it could possibly work with other things, the deal is basically that when beer gets exposed to oxygen post fermentation, it develops a cardboard/stamp/envelope taste. If you've ever had an old bottle of beer and it tasted like licking a stamp, that's the reason. So it may have other applications, but it's very important for beer, even if it may be sort of negligible for growlers (which is why they usually tell you to consume it within a few days). Escape From Noise fucked around with this message at 06:58 on Apr 28, 2022 |
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Apr 27, 2022 16:34
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BiggerBoat posted:What did he write? Just an Instagram post. He loved everything, nothing huge
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Apr 27, 2022 16:40
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majour333 posted: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? Did this at a brewery I worked at and yes it is an excellent practice. As pointed out by Escape from Noise, this is to prevent oxidation in beer. I'm no food chemist but I'm not sure oxidation is the foremost concern for other perishables. But! I have seen this as a commercially available strategy for preserving wine as well. You can buy a can of inert gas like argon that you spray into an open bottle for a few seconds before sealing. Keeps the wine tasting fresh for a lot longer.
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Apr 27, 2022 16:46
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BiggerBoat posted: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. This was as a busboy, not a waiter, but had Carlos Santana and Danny Glover at tables I worked. Also, at a different restaurant served Howard Schultz while he was in the process of selling the Sonics to Oklahoma, so am a very big fan of him completely eating poo poo right now.
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Apr 27, 2022 17:00
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A bunch, but Johnny Depp made a fat joke at my food runner.
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Apr 27, 2022 17:22
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Bayham Badger posted:Did this at a brewery I worked at and yes it is an excellent practice. Yeah I have the staff do it on wine by the glass, but considering doing hop blends (based on our beers), in oils (for candles), infusions and extracts and using oxygen blocking methods there as well during storage and bottling.
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Apr 27, 2022 17:22
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I think the oil suspension might be adequate for halting oxidation, but I could be wrong.
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Apr 27, 2022 17:30
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The Bandit posted:A bunch, but Johnny Depp made a fat joke at my food runner. Weird. He seems like such a swell guy.
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Apr 27, 2022 19:13
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Waited on Gretsky, who was fantastically annoying as was his wife. We'd bought the restaurant from her sister. 20% tippers despite not ordering anything actually on the menu and being weird and demanding. Edit:. He could have thrown an extra couple bucks in, but 20% to the penny.
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Apr 27, 2022 20:26
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Shooting Blanks posted: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. Did he hit you with the bionic elbow, or was it actually Dusty Hill?
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Apr 27, 2022 20:32
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"Ric Flair, you may be a sharp dressed man..."
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Apr 27, 2022 21:08
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Hispanic! At The Disco posted:Did he hit you with the bionic elbow, or was it actually Dusty Hill? Goddammit 
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Apr 27, 2022 21:32
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BiggerBoat posted:Anybody ever serve or wait on anybody famous? Kenny Hotz (of Kenny vs. Spenny fame and also owner of a handful of restos/clubs in Toronto) came in once or twice when I was working at a popular brewpub, but I never met him just bussed his glassware. I 'carded' Eric Andre and Panos Cosmatos a few months ago at the arcade bar. I was working security; they approached and showed their vaccine proof and I chuckled, said "thanks, nice to meet you" and opened the door for them. I definitely didn't want to be yet another obnoxious nerd making Eric's visit uncomfortable (and I didn't recognize Cosmatos' name until someone else pointed it out). Eric put his hood up the entire time he was in there, and they left after about an hour for a quieter cocktail bar. I said "there's a good one a block that way, have a nice night" and that was it.
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Apr 27, 2022 22:15
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Lol @ working front of house, no thanks
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Apr 27, 2022 23:00
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mandatory lesbian posted:Lol @ working, no thanks
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Apr 27, 2022 23:17
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mandatory lesbian posted:Lol @ working front of house, no thanks When I was FOH that was my attitude about working in the kitchen.
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Apr 28, 2022 00:34
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My first week at the biscuit place, I made breakfast for Ralph Northam, who was running for VA governor at the time. He came into the kitchen to tell me how good it was and shook my hand. No idea how he treated FOH, though. Lame story, I know. But he did decriminalize weed and raised minimum wage during his time in office, so he's something of a good guy to the industry.
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Apr 28, 2022 01:10
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A few famous people/chefs have come into a restaurant I used to work BOH at: - Vanessa Carlton - Ted Danson and Mary Steenburgen (their server claims he said it was "heaven," like in Curb Your Enthusiasm) - Jesse Eisenberg (I guess his sister lives in my city) - Maneet Chauhan (Chef, Chopped judge) - Sean Brock (Chef, Mind of a Chef, guest judge on Top Chef) - Kristen Kish (Top Chef winner, shot a segment for the show 36 Hours at the restaurant) No cool stories I guess, other than the Ted Danson tidbit.
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Apr 28, 2022 02:24
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Ross Perot would frequently come into my Chili's, ask for me, and tip exactly 10% every time. Troy Aikman also came in pretty regularly and was a delight. Jack and Kelly Osbourne came into a highish end place I worked, tipped $800 in cash on a $1100 meal for 4, which was mostly 3 bottles of good champagne.
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Apr 28, 2022 02:47
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Sandwich Anarchist posted:Woopie Goldberg (rear end in a top hat) lol what'd woopie do
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Apr 28, 2022 04:02
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Stringent posted:lol what'd woopie do She has to be one of the rudest people I've ever met. Called a server stupid, sent back everything, didn't tip.
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Apr 28, 2022 04:28
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Christopher Guest would come in once a year with a different person each time. Ricky Gervais was the last one, but mandatory lesbian posted:Lol @ working front of house, no thanks
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Apr 28, 2022 04:29
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At my last place I waited on Colin Mochrie, who was being taken out to dinner by the owners of a nearby comedy club. Lovely guy. At my current place we had Donald Glover in along with his brother and some of the other people working on season 3 of Atlanta. He seemed cool, kept to himself. We've had Joel McHale in three times over the past couple months, he's in town filming something and he loving loves our place. Great guy, generous and fun. Politely declined taking a shot with someone who recognized him, which I respect.
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Apr 28, 2022 04:56
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mandatory lesbian posted:Lol @ working
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Apr 28, 2022 06:25
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Escape From Noise posted:I'm a brewer and I would say it's pretty common to purge with CO2 or sometimes Nitrogen gas (to reduce carbon). I'm sure it could possibly work with other things, the deal is basically that when beer gets exposed to oxygen post fermentation, it develops a cardboard/stamp/envelope taste. If you've ever had an old bottle of beer and it tasted like licking a stamp, that's the reason. So it may have other applications, but it's very important for beer, even if it may be sort of negligible for growlers (which is why they usually tell you to consume it within a few days). Considering what some people like drinking these days I'm surprised nobody has leaned into this and hyperoxygenated the bottle.
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Apr 28, 2022 08:44
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VelociBacon posted:Considering what some people like drinking these days I'm surprised nobody has leaned into this and hyperoxygenated the bottle. Well, all the lactose, vanilla, random fruit purees, and late stage dry hopping do help mask a ton of off flavors and other imperfections.
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Apr 28, 2022 08:50
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BiggerBoat posted:Anybody ever serve or wait on anybody famous? We get lots of pro sports players at my place (pricey steakhouse); some of the more recent notables have been Steph Curry and Kareem Abdul Jabar. We've also had LL Cool J, Usher and Ludacris come in since the new year. Cool James left a 100% tip on an $4,000 tab but the others left right around 20%.
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Apr 28, 2022 15:16
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Kro-Bar posted:We get lots of pro sports players at my place (pricey steakhouse); some of the more recent notables have been Steph Curry and Kareem Abdul Jabar. We've also had LL Cool J, Usher and Ludacris come in since the new year. Cool James left a 100% tip on an $4,000 tab but the others left right around 20%. Steph Curry came into the diner I used to work at, but it was on my day off. This was back when the NBA finals was always Golden State vs LeBron's Cleveland
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Apr 28, 2022 16:46
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Kro-Bar posted:We get lots of pro sports players at my place (pricey steakhouse); some of the more recent notables have been Steph Curry and Kareem Abdul Jabar. We've also had LL Cool J, Usher and Ludacris come in since the new year. Cool James left a 100% tip on an $4,000 tab but the others left right around 20%. I assume you live in LA? My experiences were in Philadelphia and it was always strange who might show up. Still though, at the ripe young age of around 20, I bet that (adjusted for inflation and dollars divided by hours) that the fine dining places I worked were still the best money making jobs I ever had. ... Most servers hated working Sunday Brunch because, since it was mostly buffet style, the tips were lower and also some servers had families and poo poo but I loving LOVED IT. The hotel would hand out vouchers for brunch service to guests that checked in so, a lot of times, what would happen was that a party of 4 but travelling with 6 would just plop all 6 vouchers on the table and a little cash. I would pocket the 2 extra coupons and the next time a party paid cash I would staple those fuckers to the check and put the money in my pocket. Used to loving tear it up on a 6 to 8 hour Sunday shift, man. Because you were talking about $35 or $40 brunch service and way back in 1990. So if I wound up with 5 or 6 unclaimed coupons, that's around 200 bucks before I even got tipped out and many times it was even more than that and I'd bounce out with 4 or 5 hundred dollars for really easy work in one shift. All I had to do was fill drinks, clear dishes, look presentable and check on guests along with set up and break down. Pretty sure I wasn't supposed to do that but I didn't give a gently caress and I never got caught. Probably wouldn't work now since no one uses cash and there'd be bar codes on every coupon but it was cool while it lasted.
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Apr 28, 2022 17:48
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I delivered pizza to a middle of the bench player on the Vancouver Canucks 16 years ago and his wife was yelling at him while he paid for it and he seemed really unhappy. He's retired now and I hope they're doing better. I used to get insane tips in that area, like $20-$40 tips on a $60 order.
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Apr 28, 2022 19:15
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BiggerBoat posted:I assume you live in LA? My experiences were in Philadelphia and it was always strange who might show up. I'm in my 30s now and I've never made more money in a year than I did last year at this fine dining joint Post-shutdown is much better money than pre, for whatever reason. (in Ohio, not LA).
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Apr 29, 2022 00:40
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Oh yeah, I made a burger for Rupert Grint once. It was a burger that I 'put on the menu' (even though the end recipe was kind of neutered by our chef), with some pickled jalapenos and I think jalapeno havarti on top. He ordered it, took one look at it and removed the jalapenos and cheese and basically just had a normal burger. It was a nerdy board game cafe so all the servers were losing their poo poo trying to figure out who would serve him. I don't give a gently caress about Harry Potter.
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Apr 29, 2022 00:49
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BiggerBoat posted:coupons Yea that's definitely illegal. Some of our servers flew too close to the sun (allegedly) while using the same check for multiple cash tables. Someone noticed that the # of guests in micros was always lower than the # of guests on opentable. I liked brunches because they were chill but also real loving strange. -Man attempts to eat an entire prime rib roast -Request for halibut to be poached and pureed -Black ladies and drunk opera singer dueling happy birthday to other random guests -surprise Marimba recital in private room
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Apr 29, 2022 05:28
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Quabzor posted:Yea that's definitely illegal. I'm morbidly curious about this one.
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Apr 29, 2022 06:09
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majour333 posted: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. I have a local (chain) brewery a few blocks away, actually! Its a national chain restuarant that also happens to be a brewery location, and they have this business model too. They sell two sizes of growler bottles and give you a discount if you bring it back; so the first one is a few bucks more, but everything else is just off the menu and they'll fill whatever they have on tap at like a buck off. The procedure to fill is pretty neat too. There's a water spray out to clean; then an oxygen displacement using the tap before they fill it, and they shrinkwrap a cap on it after its full. I think its a pretty neat business model as far as getting people to come in! It stays pretty fresh until you pop the seal
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Apr 29, 2022 11:49
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Back in the states I had a real sweet Hair of the Dog growler with a swing top. It kept things sealed really nice! It was also useful because the brewery let me fill a growler or two every day if I wanted. I kind of wish I held onto it now that Hair of the Dog is closing up shop.
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Apr 29, 2022 12:05
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Shooting Blanks posted:I'm morbidly curious about this one. I cant speak to the specifics of wanting it poached but i worked in a retirement home kitchen and sometimes puree is literally all you can get down your throat. Person just really wanted that fish taste in thier mouth for...whatever reason
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Apr 29, 2022 13:00
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Sometimes you just want your Fancy Feast.
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Apr 29, 2022 14:21
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Shooting Blanks posted:I'm morbidly curious about this one. Real old dude with no teeth wanted some halibut.
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Apr 29, 2022 17:21
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https://i.imgur.com/yx16wC6.mp4 sound
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Apr 29, 2022 21:42
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