|
Yeah, when I was working at a bottleshop there was a particular distributor that I loathed getting beer from, as it was clear they didn't do FIFO (craft beer people don't really like paying premium prices for months old IPA cans), and sometimes the cans would be covered in dust and/or other things. Can only imagine how nasty their warehouse must have been.
|
#
?
Dec 22, 2022 15:37
|
|
|
|
| # ? May 30, 2024 14:11 |
|
|
Let me tell you about this company called KeHe…
|
|
#
?
Dec 23, 2022 00:52
|
|
|
Just to illustrate, we'd often do a delivery to replace something looking like this: Our buyers would always tell the restaurant owners we weren't interested in used equipment or the market for it was dry and so we almost always picked up poo poo like this for free even though we had no room and it could sit for five years. I've never seen them knock off more than a hundred dollars to remove something like this if they spent money at all. This is like a six door undercounter fridge that could be cleaned up and repaired for next to nothing in labor and resold for four thousand dollars, but that wouldnt happen unless we had absolutely nothing similar already cleaned up and sitting on the sales floor, so it would be stored in exactly this condition in a warehouse where the rats would have at it.
|
|
#
?
Dec 23, 2022 01:43
|
|
|
Oh poo poo! After 13 plus years working in restaurants, I've finally escaped. I've worked in 1 - 3 michelin starred restaurants around the US and Denmark, and I'm out out out. Maybe one day I will return for the right chef and the right business model, but for now, 9-5 remote working making more than I have ever made before. God bless God bless. Only two services to go. I was beat from coal to diamond and then into whatever miserable shape follows and all the trauma that can be included, and now, freedom.
|
|
#
?
Dec 23, 2022 05:54
|
|
|
I do love how the restaurant manager just leaves massive puddles of beer on the floor of the cold room until they congeal into a glue like consistency because he was "too busy" to quickly drag a mop over it at any point. Also letting mold just build up because he just throws keg caps and shot around. If we ever manage to make any outside sales with this beer we're gonna lose customers when this dumbass delivers a keg with mold on the keg caps. For gently caress's sake!
|
|
#
?
Dec 23, 2022 06:09
|
|
|
Skooms posted:Oh poo poo! After 13 plus years working in restaurants, I've finally escaped. I've worked in 1 - 3 michelin starred restaurants around the US and Denmark, and I'm out out out. Maybe one day I will return for the right chef and the right business model, but for now, 9-5 remote working making more than I have ever made before. God bless God bless. Only two services to go. I was beat from coal to diamond and then into whatever miserable shape follows and all the trauma that can be included, and now, freedom. Congrats to you, friend. I hope you enjoy the good life as much as it sounds like you deserve it.
|
|
#
?
Dec 23, 2022 06:53
|
|
|
Naelyan posted:Congrats to you, friend. I hope you enjoy the good life as much as it sounds like you deserve it. Thank you, thank you. It's been a journey of over 3 years, and I didn't see the end until two months ago. Was about to sign onto a new project with a leadership team of a 2** chef and general manager (that I admired greatly early in my career) and start the cycle all over again when an opportunity showed itself completely out of left field.
|
|
#
?
Dec 23, 2022 08:33
|
|
|
Don't get back in.
|
|
#
?
Dec 23, 2022 12:44
|
|
|
Skooms posted:Thank you, thank you. It's been a journey of over 3 years, and I didn't see the end until two months ago. Was about to sign onto a new project with a leadership team of a 2** chef and general manager (that I admired greatly early in my career) and start the cycle all over again when an opportunity showed itself completely out of left field. That’s wonderful. When the itch comes back around, in five months or five years, remember that not only are the material conditions of your life better now, all your experience in both working environments and in absorbing and producing the culture of fine dining make you a very skilled candidate for your current job and an interesting person to the people you interact with who aren’t kitchen lifers. The doubts come back sometimes, and it’s best to stay ahead of them. Ironically, after being out of bartending/management for six years, I went back to the bar in August. I regret to inform you that it is, indeed, easy money doing what I like to do, and will be a nice hold over until I can get back into corporate.
|
|
#
?
Dec 28, 2022 21:34
|
|
|
"Hey new guy, I need you to reduce this pot of honey by half."
|
|
#
?
Dec 29, 2022 17:36
|
|
|
Gonna Pooh Bear it
|
|
#
?
Dec 29, 2022 21:56
|
|
|
Best response I heard was "I'd probably just wait until you left the room and hide half of it." Very 'Newfoundlander confuses you by pissing in the corner of a circular room' vibes. Also someone said "at my work we told the new girl to sift & whisk flour until it turned red."
|
|
#
?
Dec 29, 2022 22:45
|
|
|
I'm not anti-phones at work but good lord, this was stupid. Now you've got to clean the fryer and toss the oil.
|
|
#
?
Dec 30, 2022 22:50
|
|
|
Mister Speaker posted:I'm not anti-phones at work but good lord, this was stupid. Now you've got to clean the fryer and toss the oil. Yeah I’m sure they replaced that oil immediately
|
|
#
?
Dec 30, 2022 23:59
|
|
|
Mister Speaker posted:I'm not anti-phones at work but good lord, this was stupid. Now you've got to clean the fryer and toss the oil. Found a guy's lost phone in the bottom of a fryer once.. He didn't realize where he had lost it. It had been missing for three days. Corporate chain, so we were only permitted one oil change per fryer per week, and it had had just been changed sooooooo The battery had puffed up to the size of a grapefruit, entirely blocking the drain, I had to hacksaw the thing in-situ to get it out, and used my chem class knowledge to loving clean all the poo poo out of that fryer. Same place had their fire suppression emergency handle stuck behind a set of ~300lb shelves, so it was pretty clear that the management didn't really give a gently caress, anyways.
|
|
#
?
Jan 1, 2023 04:58
|
|
|
Yeah I guess it was naive of me to think that fryer oil was getting changed. I absolutely would if that were me, and I like to think that most places I've worked would agree that it was necessary. Then again, the 'nicest' kitchen I ever worked in had its fire suppression tank installed an hour before the fire marshal showed up for inspection. The box was just empty for the month we had already been open. I was very close to spilling the beans to the fire marshal, killing the entire restaurant's chances at ever having a real kitchen after they'd already spent tens of thousands building it. In retrospect, I should have. gently caress that board game cafe.
|
|
#
?
Jan 2, 2023 01:30
|
|
|
In any jurisdiction I've ever worked that would have just gotten them a letter from the fire marshall ordering them to get it done and no further consequences
|
|
#
?
Jan 2, 2023 02:10
|
|
|
those little two inch USB wall charging units will explode if they get dropped in a fryer
|
|
#
?
Jan 2, 2023 05:29
|
|
|
anyone watch The Menu? an exercise on the importance of work/life balance perhaps?
|
|
#
?
Jan 8, 2023 00:50
|
|
|
I loved it. "Tyler's Bullshit" was hilarious.
|
|
#
?
Jan 8, 2023 15:41
|
|
|
Yeah I loved it. Tyler's Bullshit, the cheeseburger conceit and the tortillas laser-printed with everyone's crimes (also the one guest who kept getting sent bigger bowls of 'split emulsion') were the highlights that had me howling with laughter. It's a great send-up of molecular gastronomy and all that other pretentious highfalutin kitchen bullshit, and Fiennes was basically playing the Red Dragon again which was nice. His increasingly-alarming performances before each course were great.
|
|
#
?
Jan 8, 2023 16:30
|
|
|
The Menu was really good as a thriller too. I was ready to be annoyed at how smug or over-the-top they would go making fun of that kind of foodie culture but it only felt slightly exaggerated, they struck just the right balance. It was really smart that they got all kinds of different customers to fill out the restaurant, the hobbyist cook, the pompous critics, the bros who just want bragging rights, the rich couple who go just because they can.
|
|
#
?
Jan 8, 2023 17:39
|
|
|
Yeah, watched it last night. Loved it. They really only took each thing they were lampooning one small step further than reality, and that’s all it took to make it obviously ridiculous. Beyond all the other archetypes, the cult-like kitchen relationship/hierarchy was there too.
|
|
#
?
Jan 9, 2023 03:50
|
|
|
Did you make that in a Paco Jet???
|
|
#
?
Jan 9, 2023 05:35
|
|
|
Watched last night, enjoyed it tremendously. Fiennes was fantastic. Still laughing about Tyler's Bullshit.
|
|
#
?
Jan 9, 2023 15:42
|
|
|
https://www.nytimes.com/2023/01/09/dining/noma-closing-rene-redzepi.htmlquote:Mr. Redzepi, who has long acknowledged that grueling hours are required to produce the restaurant’s cuisine, said that the math of compensating nearly 100 employees fairly, while maintaining high standards, at prices that the market will bear, is not workable.
|
|
#
?
Jan 9, 2023 17:19
|
|
|
Ending and starting something different makes sense instead of fumbling at different business models under the Noma name
|
|
#
?
Jan 9, 2023 17:36
|
|
|
Was balling up old newspaper to start the wood stove at work today and saw this article about robot food runners: https://www.pilotonline.com/inside-business/vp-ib-rosie-the-robot-1226-20221220-eisvd6xjwjfudoap2zk3yzucgm-story.html Sure, Rosie only costs $33/day (vs the -- gasp! -- $12/hr minimum wage here) and "is never late, never calls in sick" (like us pathetic hu-mons) but there's zero mention of how many things can go wrong that might cost you more in the long run. What happens when expo puts the wrong tray on there, so someone who ordered the cheap special gets a high-cost meal instead? Or the order got cocked up? Or even some innocuous request, like the customer just wants some malt vinegar for the fish and chips? You're still gonna need real live people for almost every dining situation short of "that regular who orders the same thing every Tuesday", no? So novelty aside, it doesn't seem like a bargain to me.
|
|
#
?
Jan 10, 2023 03:09
|
|
|
JacquelineDempsey posted:Was balling up old newspaper to start the wood stove at work today and saw this article about robot food runners: Or when a drunk patron attacks it. Not that that doesn't happen to human servers, but I think people are generally more ready to attack an object than a human, and we have self defense methods like hands and the ability to run away.
|
|
#
?
Jan 10, 2023 03:36
|
|
|
I’ve worked at a place that had them and they were awful, though the dude trying to sell them to my current said the newer models should solve some of those issues (can’t carry liquids, can’t handle more than I think 5 degree slopes, can’t handle bumps or doorjambs) E: Can’t grab their loving PLATES IN THE WINDOW
|
|
#
?
Jan 10, 2023 03:51
|
|
|
Rugikiki posted:I’ve worked at a place that had them and they were awful, though the dude trying to sell them to my current said the newer models should solve some of those issues (can’t carry liquids, can’t handle more than I think 5 degree slopes, can’t handle bumps or doorjambs) When I was a kid we would go to this train themed restaurant where your food would be delivered on a model train (booth seating, everyone against the wall so it was just a loop), seems more efficient. And again, what's the deposit on these if a customer fucks one up? $33 a day might sound nice compared to paying a human a living wage, but how much is it gonna cost when someone knocks it over?
|
|
#
?
Jan 10, 2023 04:05
|
|
|
This is the robot: https://www.bearrobotics.ai/specification It's heavy enough with a low enough center of gravity I don't think it would be hosed up by someone accidentally backing into it. If someone beat the poo poo out of it on purpose, idk it seems like you would handle it the same way as if someone beat the poo poo out of a chair/window/bar taps/etc. on purpose. It has a touchscreen that can probably handle simple stuff or summon a human if necessary. There's definitely stuff it can't do, but it seems like it would be really good as a busser or a secondary food runner. Combine it with tablet ordering and FOH would look super different for sure.
|
|
#
?
Jan 10, 2023 05:05
|
|
i like nice words
|
Anne Whateley posted:There's definitely stuff it can't do, but it seems like it would be really good as a busser or a secondary food runner. Combine it with tablet ordering and FOH would look super different for sure. Busser? Huh? How you gonna teach that thing to wipe down a table
|
|
#
?
Jan 10, 2023 05:08
|
|
|
parthenocarpy posted:Busser? Huh? How you gonna teach that thing to wipe down a table Tough love.
|
|
#
?
Jan 10, 2023 05:10
|
|
|
I mean bussing in between courses, not before turning the table. Pres butan, summon robot, and let it disappear with empty plates and glasses
|
|
#
?
Jan 10, 2023 05:23
|
|
|
You can't yell at a robot to make yourself feel better
|
|
#
?
Jan 10, 2023 10:47
|
|
|
I most certainly can and will until they build feelings into robots. Then I will reconsider.
|
|
#
?
Jan 10, 2023 11:00
|
|
|
Schneider Inside Her posted:You can't yell at a robot to make yourself feel better I have!
|
|
#
?
Jan 10, 2023 14:10
|
|
|
Schneider Inside Her posted:You can't yell at a robot to make yourself feel better Computer toucher here, half my job is yelling at computers to make myself feel better.
|
|
#
?
Jan 10, 2023 15:07
|
|
|
|
| # ? May 30, 2024 14:11 |
|
|
Anne Whateley posted:I mean bussing in between courses, not before turning the table. Pres butan, summon robot, and let it disappear with empty plates and glasses It can't grab stuff, the customers would have to load that up on the robot which they wont.won't. https://open.spotify.com/episode/4Q2L23qrRrk37Nyr4eHdqG?si=oLqyxoKfRy69Bdoq09g9AA&utm_source=copy-link Just did an episode about upcoming tech stuff and specifically mention restaurant robots.
|
|
#
?
Jan 10, 2023 16:46
|
|
