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The other day two servers and a bartender (!) were copying down the beer list and when they got to "Bell's Two Hearted Ale - IPA" one of them started grousing "How can something be an ale and an IPA at the same time? It makes no loving sense." And between the three of them couldn't put it together lol.
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Apr 13, 2023 11:34
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Like the opposite of "that can't be a 'ribeye', there's no ribs in it."
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Apr 13, 2023 11:41
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cowboy
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Human Tornada posted:The other day two servers and a bartender (!) were copying down the beer list and when they got to "Bell's Two Hearted Ale - IPA" one of them started grousing "How can something be an ale and an IPA at the same time? It makes no loving sense." And between the three of them couldn't put it together lol. I've heard things like "I like stouts better than ales" countless times; although that's a little more understandable since stout doesn't have "ale" in the name. And one time over 20 years ago, a bar had $2 domestics or something. I ordered a Yuengling, it was more than $2, and when I asked about it the bartender said "that's not a domestic, it's a lager"  . A) Yuengling is brewed closer to us than any of the "domestics" that were on special, B) Most/all of the "domestics" were also lagers, C) Why the hell am I still annoyed at something a bartender said 20 years ago?
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Apr 13, 2023 13:01
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Lol I'm still annoyed that my 8th grade biology teacher smugly corrected me that fish actually don't need oxygen to survive, they breathe water.
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Apr 13, 2023 13:09
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JoshGuitar posted:I've heard things like "I like stouts better than ales" countless times; although that's a little more understandable since stout doesn't have "ale" in the name. And one time over 20 years ago, a bar had $2 domestics or something. I ordered a Yuengling, it was more than $2, and when I asked about it the bartender said "that's not a domestic, it's a lager" Ehhhhh....Yuengling is (or 20 years ago, was) considered a premium domestic. Most bars didn't differentiate between domestics and premium domestics - especially back then, since the microbrew scene was still in its infancy in most places. You could make the argument that Yuengling should have already been considered a regular domestic given their geographic reach even then, but still. It's understandable.
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Apr 13, 2023 16:24
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JoshGuitar posted:I've heard things like "I like stouts better than ales" countless times; although that's a little more understandable since stout doesn't have "ale" in the name. oh i actually didn't know this. I'm just enough of a beer snob to hate IPAs, but not enough to know what the different types of beer actually are, so thanks.
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Apr 13, 2023 21:15
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I personally just find it funny when people complain when a lager is too pilsner-y. Also people on Untappd checking in Tripels and calling them Triple IPAs in their review 
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Apr 13, 2023 22:18
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I was told by a friend that I shouldn't have called my honey stout a stout because it was more light, it was more of a lager...
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Apr 15, 2023 09:04
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Escape From Noise posted:I was told by a friend that I shouldn't have called my honey stout a stout because it was more light, it was more of a lager... Well I do personally prefer dark beers like bocks over lagers 
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Apr 15, 2023 14:33
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JoshGuitar posted:Well I do personally prefer dark beers like bocks over lagers 
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Apr 15, 2023 16:36
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I'm thinking of hiring someone for periodic help with cold prep work in my home. I know there are meal prep services that will create a menu, do the shopping, cook and portion everything etc. but that's way more than I need. I really just need someone who has actual knife skills to chop vegetables, portion and vacuum bag raw proteins, that kind of thing. What would be a reasonable rate to pay for something like this? The full-service places I've found charge $50-60/hr, but should it be less for just cold prep? Would $25-30 be fair for this kind of work?
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Jun 3, 2023 19:59
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Per hour? Thats something like 1.5x what a generic prep/line cook at a generic restaurant would make. Seems fine to me
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Jun 3, 2023 20:07
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fatman1683 posted:I'm thinking of hiring someone for periodic help with cold prep work in my home. I know there are meal prep services that will create a menu, do the shopping, cook and portion everything etc. but that's way more than I need. I really just need someone who has actual knife skills to chop vegetables, portion and vacuum bag raw proteins, that kind of thing. $25 an hour is more than fair, as long as you don't live in some ridiculous high CoL area. Even then $30 is good.
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Jun 3, 2023 22:29
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Good to know, thank you!
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Jun 3, 2023 23:44
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fatman1683 posted:Good to know, thank you! I don't know where you live or what the laws are like where you live, but it might be really complicated to literally hire someone to do this. If you're just hoping to pay someone out of pocket it might end up being a massive headache if they decide that actually they would like benefits and you haven't been paying them, they could report you for not paying tax etc all that stuff. To actually do this 'properly' you'd generally have to set up a business in order to employ them, etc. It would end up being a lot more expensive. Not trying to shoot down your idea but it might be worth considering the kind of headache this could boil over into if someone decides to be a dickhead about it. If you have a physical disability that prevents you from being able to do this stuff yourself, you might find there are nonprofit groups that receive funding to help with things like this, at no cost to you.
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Jun 4, 2023 03:28
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I don't think so. I think they'd fall under a contractor and not an employee. It would be on them to file their income. But I am an ignorant gently caress and definitely don't make decisions based on what I say.
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Jun 4, 2023 03:34
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I wouldn’t be too concerned about it, but if you are, I think a way to avoid it might be to have them do the shopping and cutting at their place, then ideally (if you look up the rules) you’re just buying a bag of cut squash instead of hiring a contractor. They would be on the hook for not having a cottage food license and all kinds of poo poo. But this is pretty theoretical, I wouldn’t worry. A lot of casual stuff like this is under the table and it’s nbd unless someone ends up in the hospital
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Jun 4, 2023 04:12
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i like nice words
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fatman1683 posted:I'm thinking of hiring someone for periodic help with cold prep work in my home. I know there are meal prep services that will create a menu, do the shopping, cook and portion everything etc. but that's way more than I need. I really just need someone who has actual knife skills to chop vegetables, portion and vacuum bag raw proteins, that kind of thing. Not trying to poo-poo this idea or anything. Is there a reason why you can't learn knife skills? I serve, but enjoy to do some cooking at home and I got much faster using a knife after asking advice and practicing actual technique when my roommate was a cook.
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Jun 4, 2023 06:27
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I am shocked, shocked, at the idea anyone in the food service industry gets paid under the table. Or improperly files taxes
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Jun 4, 2023 08:08
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So what's the industry standard time allowance for grieving the suicide of a long time employee/friend? We got about 18 hours, which I'm guessing is comparatively good.
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Jun 4, 2023 08:10
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whos that broooown posted:So what's the industry standard time allowance for grieving the suicide of a long time employee/friend? We got about 18 hours, which I'm guessing is comparatively good. The fact that you got time at all already beats the average in my experience.
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Jun 4, 2023 10:19
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VelociBacon posted:I don't know where you live or what the laws are like where you live, but it might be really complicated to literally hire someone to do this. If you're just hoping to pay someone out of pocket it might end up being a massive headache if they decide that actually they would like benefits and you haven't been paying them, they could report you for not paying tax etc all that stuff. To actually do this 'properly' you'd generally have to set up a business in order to employ them, etc. It would end up being a lot more expensive. I'm in Texas so there wouldn't be any issues with benefits or anything. I do have an LLC I can use so that's not a problem, and I can hire them as a 1099 contractor so that it's all legal. I make too much money for any kind of disability services or anything. Quabzor posted:Not trying to poo-poo this idea or anything. Is there a reason why you can't learn knife skills? My knife skills are ok, but honestly the biggest reason is that it's painful. The counters in my kitchen are about 5" too short for me to use comfortably, and I already have back and joint issues. I can do about 10 minutes at a time before it starts to hurt, which is fine for a meal, but for doing larger-scale prep I don't think it would work. Working the stove is easier, the burners are about 2" higher than the countertop and I'm not constantly handling things so it's not as big a deal, but prep has always been a chore. I'm renting so I can't do anything about the countertops, a cutting board large and thick enough to mitigate the problem would be too big to wash in my tiny sink, and sitting on a stool puts me too far away from the counter and I end up with shoulder and wrist pain instead of back and neck pain. If I could get someone to help with the cold prep I can do everything else myself, but spending a couple of hours working at these counters would be extremely painful for me. fatman1683 fucked around with this message at 14:38 on Jun 4, 2023 |
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Jun 4, 2023 14:34
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Air Skwirl posted:I am shocked, shocked, at the idea anyone in the food service industry gets paid under the table. Or improperly files taxes poo poo, better turn myself in for unreported taxes and a few folks for violating child labor laws, what with all the baby-sitting, lawn raking, and snow shoveling I did when I was younger Edit for more positive content: I would cheerfully accept $25/hr to do cold prep. Especially in an environment that probably has decent HVAC, bathroom breaks whenever, and I can pick the music. Those alone are perks, I don't think you're going to have issues with anyone demanding benefits. Go for it, friend! JacquelineDempsey fucked around with this message at 20:56 on Jun 4, 2023 |
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Jun 4, 2023 17:37
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I would say that if you're willing to be flexible with what time these prep shifts happen at and they're going to be fairly sporadic then what you're offering is a pretty reasonable wage for a couple hours' work or whatever, but if you want someone to be at your place ready to go at 4pm every Saturday or something like that then you might need to go a little higher to pay for them also carving out a chunk of their week where they can't work a longer shift somewhere. That's why so many of those meal prep/professional chef places charge like they do - $60/hour seems like a lot but it doesn't end up working out to as much as it sounds like once you factor in travel time to/from jobs, possible dead time (if you have one client from noon-3 pm and then another one not until 5pm) and all the pitfalls of scheduling short shifts of stuff.
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Jun 7, 2023 18:43
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Things that'll just happen: the guy on the next shift will just... throw away all the poo poo you prepped. Labelled, dated, obviously just made, on the menu, doesn't matter. In the garbage it goes. Walk-in completely full of useless leftovers though.
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Jun 13, 2023 15:46
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Nervous chuckling. He made his own prep, right? Or you were off and didn't suffer through this disaster? Right? RIGHT??
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Jun 13, 2023 15:52
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Having fond memories of my BOH time today, like when we got an ice cream machine and my bartender and I hung around until like 6AM spinning batch after batch of mint chocolate chip and drinking litre containers of beer. Or loving with my coworkers by writing stuff like 'DENIM CHICKEN' on the prep board.
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Jun 13, 2023 19:19
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Doomykins posted:Right? RIGHT?? I was out, I don't know what he did. And now it's his weekend so I'm guessing the boss will forget to talk to him about it. Somehow these guys always make that happen.
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Jun 14, 2023 00:29
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The water in our hotel is super loving hard and will gently caress up the irons that we have been given to iron our tables cloths. Nobody is buying distilled water for us to use. So our bussers have just been filling them with Aqua Panna instead of loving up the irons.
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Jul 15, 2023 09:04
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Quabzor posted:The water in our hotel is super loving hard and will gently caress up the irons that we have been given to iron our tables cloths. Can't your kitchen manager just order a few gallons per week? Or if you get cleaning supplies through an external department, order through them? Edit: Or whoever is in charge of placing orders.
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Jul 15, 2023 09:15
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Hey GWS, long time lurker, first time poster. So I've worked in the hospitality industry for years, since I was 14, with my first job being a dish washing position at a fine dining restaurant when I was 14, and they got me doing prep, and teaching me how to hold a knife properly and all that. I haven't worked in a kitchen for about 5 years, after a sketchy business, in that when they first opened it was a compilation, but the people with the majority share had management control over the comings and goings. I'm not a great cook, but I knuckle down and find what needs to be done and do it, mostly in the area of properly labelling produce, and maintaining a clean kitchen. I'd go pull down hoods to clean out properly. I was a bit of a hired gun, because I need consistency. So I worked at a local pub, that I had worked at before when the Chef texted me and told me that it had some broken pipes, and I wouldn't be coming back till they were fixed. It took 3 months to get my last cheque, thankfully I had been trying to save up for a trip to Japan, so I had savings.. When the business re-opened, I applied there because I was told that I could be hired back at my wage when I left. I came back and because the menu had not changed, got to teach the new hires how to prepare and set up the menu. This wasn't bad, I kind of enjoyed sharing my lovely nonsense to the world. It worked out for a while, but after a few months got told that we'd be getting direct deposit. I gave them my information, and went through my work week. After 9 days of not getting my cheque, I'd had enough. I came in for my shift, went up to the office and told them if I didn't get payed right then and there I was done. I got told there was nothing that could be done for me and left. Shortly after I arrived at my drinking hole and had a few to relieve some stress I got a call that they had my money for me, and just needed me in to sign for it or something. I came back and went upstairs to the office, apologizing to the soux, who had to stick around later because I had quit, and met up with the owners. They issued me a goddamn personal cheque, and asked if I could finish my shift. No. The pay stub they issued me was all hosed up, and didn't list my hours or my wage, and didn't have the hours I had worked past the cutoff. They asked me if I could finish my shift, and I told them no, I required consistency, and that I was done with restaurant. I guess a bit after that they closed up, and the building is still up for rent. I feel bad about abandoning it, but I could see the bad times coming. So that's been pretty much my last kitchen experience. I got told from a friend of mine that a very nice restaurant that recently got moved to the brand new museum in my town (that I actually order from on my birthday for dinner) is looking for cooks, of any experience level, and had first pick because her brother in law is the chef. I did my stage today, and I got told I did great, but there was a pool I'd have to get picked from, and while I got assurance that I had done well (all i did was portion quinoa, make labneh then hope on the line for about a half hour) and i feel I did a good job, am just worried about the competition aspect. Again, I think I'm a decent cook, but from not working about 5 years not in a proper kitchen has me worried. I don't really know where I'm going with this, but letting it out has kinda helped, and I'm pretty sure that I won't get hosed over on my wages like that again, but it's still nestled in my head. I think I did a decent job, like when the sous came to check on me mincing veg, the first thing he said was nice, but again, I haven't worked in a kitchen for 5 years. I really want the position, but not finding out for a week is driving me mad. Sorry for the rambles, I just needed them out Fastball LIVE in concert fucked around with this message at 10:12 on Jul 15, 2023 |
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Jul 15, 2023 10:09
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A - I'm sorry you got hosed over on pay. That sucks, it's happened to all of us, and I think I can speak for the group when I say gently caress those folks who think it's OK B - If it's a real museum with a real kitchen, they probably have a better management structure in place and will be able to pay the bills. I'd be confident about that. C - Be confident in yourself. If you did well, that's awesome. If you don't get this one, there is always a chance at the next one if you want to do this. Go look for other opportunities in your area until you hear back. Edit: And I forgot to say - Good luck! Edit 2:I somehow missed that staging was involved? gently caress that. Work for pay. If they won't pay, gently caress 'em. Shooting Blanks fucked around with this message at 10:34 on Jul 15, 2023 |
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Jul 15, 2023 10:20
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Staging is such a loving horrible con, they can't at least pay you minimum wage for 4-8 hours? I'm like 90% sure it's illegal in most places but, given the evidence of you previous job and my own experience in restaurants, most owners consider the law a suggestion and are almost never called out on it. Write your hours worked down every single day separate from whatever sort of clock in clock out system they use at the restaurant if you are worried, or just do it for the first couple weeks to make sure your pay stub reflects hours worked.
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Jul 15, 2023 10:28
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Shooting Blanks posted:Can't your kitchen manager just order a few gallons per week? Or if you get cleaning supplies through an external department, order through them? You'd think so. Somewhere along the ordering line of Manager->storeroom-> their manager->assistant director of ordering->vendor, it gets crossed from the list and never shows. Any of us could roll out to Walmart and then get reimbursed from accounting, but it's the principle of the thing now.
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Jul 15, 2023 19:15
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Quabzor posted:the ordering line of Manager->storeroom-> their manager->assistant director of ordering->vendor oh my god i hate this
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Jul 17, 2023 01:40
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Animal-Mother posted:Hood vent over a grill failed, chef didn't want to stop grilling burgers, dining hall filled with smoke, fire alarm went off, management went around saying "DON'T evacuate," fire department dropped by to say hello. That was this January, and from today: Animal-Mother posted:Tried to open a window to get some fresh air on my breakfast break only to find management has apparently removed all the knobs that open the windows. silicone thrills posted:I feel like this is a fire safety issue and you could probably report them for a violation. Animal-Mother posted:SPEAKING OF WHICH, we just had the fire alarm go off. Again. And management largely forgot what they're supposed to do. Again. 99% of employees forgot to go to the designated evac site. Which is a tremendous improvement over the last incident, when nobody went to the evac site, or left the building at all, since a manager was going around telling employees and customers, "No no, don't leave, it's a false alarm," as smoke from a failed hood vent completely filled the dining room.
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Jul 31, 2023 01:34
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Back when I worked at a casino, we had multiple fire alarms. The fire alarm there included a message ordering all guests and employees to evacuate. When I evacuated my kitchen as the alarm ordered, I got in trouble for not following procedure, which apparently is to keep cooking until the F&B director or assistant director personally contact me and tell me to evacuate my staff. Even if they aren't at work that day, I was supposed to wait for a phone call.
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Jul 31, 2023 08:47
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Time for thread title redux https://www.fda.gov/inspections-com...651799-04172023 quote:The U.S. Food and Drug Administration (FDA) conducted an inspection of your ambient, refrigerated, and frozen food warehouse located at 1634 Greenland Road, Greenland, NH 03840, from December 12, 2022 to January 13, 2023. During our inspection, FDA investigators found serious violations of the Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food regulation (CGMP & PC rule), Title 21, Code of Federal Regulations, Part 117 (21 CFR Part 117). At the conclusion of the inspection, FDA issued an FDA Form-483 (FDA-483), Inspectional Observations, listing deviations found during our inspection. In addition, during the inspection, FDA collected filth samples from various areas within your warehouse facility, and the analytical results revealed rodent filth present throughout your facility. Discendo Vox fucked around with this message at 01:24 on Sep 2, 2023 |
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Sep 2, 2023 01:19
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Peak restaurant brain: when you walk into a place, order food, and the credit card reader isn’t working. Then you just shoo the manager off while you fix it because you’ve seen it a hundred loving times.
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Sep 9, 2023 14:44
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I love seeing a GMP violation that isn't us. We bust our rear end in the Manufacturing spaces to keep things clean. The facility that produces small batches for clinical trials now has Pharma Socks to be worn with your issued scrubs; there was a new EU directive, and we treat regulations like Best Practices.
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Sep 10, 2023 01:31
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