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Everybody likes my loud music except the one old gringo who reached retirement two years ago and just... didn't retire. Just retire and let us enjoy loud rear end music, old man! You've been working here since the 80's, you achieved the dream of reaching retirement with a full pension, go golf! Of course, the reason he doesn't is tragic. All he has in life is this job. No friends, no hobbies. Something happened with his wife. I sincerely think he's just hoping he'll have a heart attack one day while working.
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Feb 7, 2024 01:25
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What’s more likely - everybody enjoys it; or some people do and some people don’t, but the people who don’t don’t want to say anything because they don’t want to cause a stink
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Feb 7, 2024 03:45
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We have no problem causing stinks here. Every stink is loudly announced, lauded, recognized, heralded, upheld as the stink of our time, and dealt with fully and with finality. There are exceptions, of course. We have our stealth stinks. There exist the pseudo-stinks. A few stinks masquerade as crypto-stinks. But overall, to quote Joel from MST3K, "It Stinks!"
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Feb 7, 2024 04:34
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The Maestro posted:I think they were more asking for a list of guidelines/regulations to post somewhere for easy access. Because like we’re all saying, it’s dumb easy to pass it but that doesn’t mean you actually retain any of the info Yeah exactly, I'm going to sit through all 8 hours, I just didn't want to take notes. Timby posted:ServSafe is stupidly easy. Ok, good to know. I know that the server level one that I currently have is stupid easy, but now I have to take the manager level, so I was assuming that it would be harder. Much longer, anyway. My local health department, they let me operate for 3 years with only server-level, but when I went to pay for my annual permits, they were like, "oh, we overlooked that. Of course you have to have Manager-level" Originally I was told that an Ice cream shop didn't need that.
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Feb 7, 2024 20:27
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Seriously, if you’ve been in food service for longer than like a year, you’ll be fine.
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Feb 7, 2024 23:52
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Coasterphreak posted:Seriously, if you’ve been in food service for longer than like a year, you’ll be fine. And also, no you will not. Anyway, we have three of this particular piece of equipment. One is totally hosed, one is partially hosed, and one is perfect. Guess which one went missing.
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Feb 13, 2024 01:00
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Animal-Mother posted:And also, no you will not. The one worth pawning by a cook with a nasty meth tendency?
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Feb 13, 2024 15:00
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Half the people I work with are emotionally 10 years old so if I buy a new tool for one station I have to be sure to get the exact same one for everybody else. Even if it's exactly the same as the old one, I'll still have two men in their 50s slap fighting each other over who gets the new $4 spatula.
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Feb 13, 2024 21:59
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Human Tornada posted:Half the people I work with are emotionally 10 years old so if I buy a new tool for one station I have to be sure to get the exact same one for everybody else. Even if it's exactly the same as the old one, I'll still have two men in their 50s slap fighting each other over who gets the new $4 spatula. I will cut a bitch over new boards.
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Feb 13, 2024 22:52
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Coasterphreak posted:I will cut a bitch over new boards.
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Feb 14, 2024 03:05
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cowboy
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Coasterphreak posted:I will cut a bitch over new boards. Which color board is for human flesh? The red one, right?
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Feb 14, 2024 03:26
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Animal-Mother posted:Which color board is for human flesh? The red one, right? Depends if they're cooked or not.
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Feb 14, 2024 11:16
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Timby posted:ServSafe is stupidly easy. The questions, at least when I took it in 2002 and again in 2006, were like, "Should you wash your hands after using the restroom?" "Should you wear gloves while handling raw, uncooked meats?" "Should you thoroughly clean soda dispensers on a regular basis?" "What is the appropriate way to react to a patron who is visibly over-served or intoxicated?" "Should pots and pans be washed and dried before re-use, yes / no?" The food manager one is much harder now, and has trick questions. Also some very technical seafood/shellfish questions. I recommend truly studying for it, or cheating.
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Feb 14, 2024 15:18
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Human Tornada posted:Half the people I work with are emotionally 10 years old so if I buy a new tool for one station I have to be sure to get the exact same one for everybody else. Even if it's exactly the same as the old one, I'll still have two men in their 50s slap fighting each other over who gets the new $4 spatula. This is why factories and repair shops make the guys own their own tools. GoodluckJonathan posted:The food manager one is much harder now, and has trick questions. Also some very technical seafood/shellfish questions. I recommend truly studying for it, or cheating. Ugh, great. And to add insult to inury, none of that stuff applies to my candy shop.
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Feb 14, 2024 18:34
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I believe there was a recent expose about servsafe being a product of the restaurant trade association, with the perverse incentives that entails. I’m in the air rn and can’t check.
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Feb 15, 2024 01:34
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There is no inch of the kitchen that hasn't fallen apart since the new year 
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Feb 15, 2024 01:38
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angerbot posted:There is no inch of the kitchen that hasn't fallen apart since the new year Time for a remodel. Of who you work for
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Feb 15, 2024 02:12
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Squashy Nipples posted:Ugh, great. And to add insult to inury, none of that stuff applies to my candy shop. Yeah, it's bullshit. Like many things in this industry.
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Feb 15, 2024 02:25
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Discendo Vox posted:I believe there was a recent expose about servsafe being a product of the restaurant trade association, with the perverse incentives that entails. I’m in the air rn and can’t check. Paying to work in the industry while that money goes towards making sure you're chronically underpaid and underrepresented.
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Feb 15, 2024 02:43
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angerbot posted:There is no inch of the kitchen that hasn't fallen apart since the new year My reach-in doesn't work. My dough press doesn't work. We're down to one shooter. People are sick all the time. My coworker has a fractured skull and I have to do his stuff. The quality of the produce has gone down. My favorite chef is going to quit. Our general manager has generally managed to piss off the cooks, custodians, potwashers, and I assume managers but they don't talk about it. Rent in the area has become unaffordable for everyone in the working class. I hurt my back. More than one doctor's office has hosed up my insurance paperwork. I am either going insane or I am having mystical experiences. (I don't do drugs, I just drink) All in all, not bad. Met someone.
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Feb 15, 2024 03:53
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Animal-Mother posted:We're down to one shooter.
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Feb 15, 2024 10:20
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FFT posted:Grats on that one thing, but what on earth is this? https://youtu.be/lvL-I3Dfeqc?si=wQTB5Tj2TP3XMdtr
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Feb 15, 2024 11:13
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Exactly but large and industrial. More commonly known as the chingadera.
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Feb 15, 2024 16:28
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Godamn, I hate that robot Doordash bitch. So doesn't care how busy and/or understaffed you are.
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Feb 17, 2024 17:32
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Squashy Nipples posted:Godamn, I hate that robot Doordash bitch. So doesn't care how busy and/or understaffed you are. True but does anyone
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Feb 17, 2024 17:50
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VelociBacon posted:True but does anyone I had a temper tantrum yesterday when she called for the 3rd time at the exact wrong moment. I actually glad that none of my employees were there to see it; I place a lot of value on keeping my cool in the shop.
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Feb 17, 2024 17:58
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Squashy Nipples posted:I place a lot of value on keeping my cool in the shop. this is why you must not lick the caramel
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Feb 17, 2024 20:16
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Got to cross off a bucket list item today: I snuck into a meeting where three old chefs were arguing about what "Chicago style" really means. And by snuck in, I mean I just happened to notice the executive chef of the university needed somebody to open the office door for him while he was carrying a tray of slices of pizza he had made. He's from Chicago himself, he had local knowledge of the fact that this is, without doubt, Chicago style.  The GM, who is from another continent, was adamant that this is not the Chicago style that he has had before. He demanded that it be, "Like... seven inches high!" The production manager was distressed. No matter what, this is going to be a pain in the rear end for our kitchen. And is the crust correct? Shouldn't it be thicker?  The EC was steadfast. "We can absolutely make it another way, but I won't let you call it Chicago style." The GM replied, "I don't care what state you name it after! Detroit style, New York style, whatever! I just want it to be huge!" "Animal Mother, what do you think?" Sheepishly, realizing the EC had put a "manhole cover" of sausage on this pie, making it rather un-Kosher, I turned into a corncob and muttered something about just being the new guy. I ended up giving my slice to a customer. The voice in my head had asked me, "To whom is your loyalty? Me or your chef?" I almost answered, "Well, Chef, of course."
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Feb 22, 2024 02:07
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That's deep dish and it's a trick to play on tourists. Real Chicago style is a super thin, almost cracker like thin crust with golden brown cheese and it's square cut, not triangles.  Soonmot fucked around with this message at 03:05 on Feb 22, 2024 |
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Feb 22, 2024 02:42
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Oh hell yeah time for this thread to consume itself
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Feb 22, 2024 02:56
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Soonmot posted:That's deep dish and it's a trick to play on tourists. Real Chicago style is a super thin, almost cracker like thin crust with golden brown cheese and it's square cut, not triangles. 
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Feb 22, 2024 03:09
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I think the tiny pizza looks OK. e: like I would want some mayo to dip in in
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Feb 22, 2024 03:25
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Soonmot posted:That's deep dish and it's a trick to play on tourists. Real Chicago style is a super thin, almost cracker like thin crust with golden brown cheese and it's square cut, not triangles. It is my understanding that this is, in fact, Detroit style, chef. angerbot posted:I think the tiny pizza looks OK. quote:e: like I would want some mayo to dip in in What the gently caress, chef.
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Feb 22, 2024 05:00
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That's Ohio/St Louis style imho (thin round pizza with square cut and crispy corner pieces). Detroit style is a thicker square pizza, not Chicago thick, cut into smaller square. Sorry Chicago guy you are actually eating Columbus/Cleveland style pizza. Makes sense since everyone cool from restaurants in Ohio eventually moves to Chicago
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Feb 22, 2024 05:46
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Nothing is Chicago style, and everything is.
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Feb 22, 2024 08:20
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it's called pizza motherfuckers
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Feb 22, 2024 13:46
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angerbot posted:e: like I would want some mayo to dip in in Animal-Mother posted:What the gently caress, chef. Ah, Japanese style pizza.
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Feb 22, 2024 15:19
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That thin "Chicago locals' pizza" is found all over the Midwest. I doubt it originated in Ohio, since it's often pretty good, and if you see that and think "Detroit style," you have a screw loose.
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Feb 22, 2024 17:08
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how fortunate that all of you do not border rhode island
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Feb 22, 2024 17:20
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I'm pretty sure "Cleveland-style" pizza is one restaurant using provolone for their cheese and then calling it "Cleveland-style" for the marketing. I lived in Columbus for 12 years and have never heard of a Columbus-style pizza. I guess that kind of looks like what Donatos serves.
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Feb 22, 2024 18:28
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