|
Errant Gin Monks posted:Yeah I need to find out as we'll so when go on my next NYC trip i can haven mutiple food allergies and demand food created with ingredients I brought myself.
|
#
?
Apr 16, 2015 21:42
|
|
|
|
| # ? May 26, 2024 20:01 |
|
|
Just ranting: Why do people come to an asian restaurant and ask for gluten free. I hate people so much. Why would you trust a teenager that is pod minimum wage to give a gently caress about your possibly deadly allergy. Regular Kikkoman soy sauce is gluten free by law but we pay extra to buy gluten free bottles and the customer never even sees them. Fuckkkk
|
|
#
?
Apr 16, 2015 21:47
|
|
|
taqueso posted:The food you bring had better include everything from your you allergy list. Yes I am allergic to gluten, so I need special flour, like this King Arthur's all purpose. I'm also allergic to peanuts, so here are fresh organic protien free whole peanuts. I also cannot under any circumstances have salt. So I brought Himalayan pink salt. Also no shellfish, here are some scallops. Please make some something that I can eat with no gluten, no salt, no shellfish or peanuts. But all the ingredients I brought are special and must be in thefinal dish. ........ And topped with a fried egg.
|
|
#
?
Apr 16, 2015 22:32
|
|
|
Errant Gin Monks posted:
Don't forget the floral hibiscus syrup
|
|
#
?
Apr 16, 2015 23:02
|
|
|
goodness posted:Don't forget the floral hibiscus syrup Nah I'm not allergic to hibiscus.
|
|
#
?
Apr 17, 2015 06:59
|
|
|
Errant Gin Monks posted:Nah I'm not allergic to hibiscus. The solution to that is to consume enough to force an allergy. Like, just eat enough to force your body to start rejecting it.
|
|
#
?
Apr 17, 2015 11:37
|
|
|
Hijo Del Helmsley posted:The solution to that is to consume enough to force an allergy. Like, just eat enough to force your body to start rejecting it. I did that with pecans one season.
|
|
#
?
Apr 17, 2015 12:32
|
|
|
Errant Gin Monks posted:Yes I am allergic to gluten, so I need special flour, like this King Arthur's all purpose. I'm also allergic to peanuts, so here are fresh organic protien free whole peanuts. I also cannot under any circumstances have salt. So I brought Himalayan pink salt. Also no shellfish, here are some scallops. That sucks. I always try to be friendly about allergies, because people seem to get so brow-beaten about it these days. We're starting up another season on the truck. I had gone through a career crisis thing over the off-season, and tried a few new temp jobs, and didn't like them. Unless someone wants to pay me to play Payday 2 or sperg about tanks all day, I couldn't give this gig up. Problem is, I'm only holding onto the industry because of this one job. I think regardless of age, whatever happens this will probably be my last cooking job.
|
|
#
?
Apr 17, 2015 20:44
|
|
|
I have to rant this off sorry: We had to do 180 pie order today for Verizon. Bill comes to 2k. They leave 5%. $100 for the kitchen... That has to be split up between the pizza guys and the drivers... What irked me was: Lady: "what's a 10% tip?" Driver: "$200" Lady: "ok here's 5%" This coming from a multi billion dollar corporation and charged on a business account...... I have no idea why they don't just auto grat that type of poo poo.
|
|
#
?
Apr 18, 2015 03:05
|
|
|
I think the world would be a better place if cash gratuity was eliminated (because people are paid well enough to not rely on it as a source of income) and replaced with small gifts of candy, baked goods and tiny bottles of liquor.
|
|
#
?
Apr 18, 2015 04:44
|
|
|
Or large bottles of liquor.
|
|
#
?
Apr 18, 2015 23:07
|
|
|
WanderingMinstrel I posted:Or large bottles of liquor. Magnums of wine make a great tip.
|
|
#
?
Apr 19, 2015 03:59
|
|
|
what does salary mean in the world of kitchens. Is it a good or bad?
|
|
#
?
Apr 19, 2015 05:44
|
|
|
It means they want you to work overtime but not pay you for overtime.
|
|
#
?
Apr 19, 2015 06:27
|
|
|
Divide your salary by 60 hours per week and then see how much you love your life.
|
|
#
?
Apr 19, 2015 06:30
|
|
|
I love cooking but salary is one of the things that makes me so happy I'm front of house. Well that and the heat and the stress and the hours and actually I'm really happy I'm FOH.
|
|
#
?
Apr 19, 2015 11:31
|
|
|
Does anyone have any experience with Bouley? They are hiring for Front Waiters and Captains right now. I haven't eaten there but I'm looking to stretch my wings here in NYC. I currently work in a 1 michelin 3* resto in NYC.
|
|
#
?
Apr 19, 2015 19:32
|
|
|
taqueso posted:The food you bring had better include everything from your you allergy list. Reminded me of one I got once as an apprentice which I don't think I'll ever have topped. Gluten/bread allergy guy wanted a pizza... But it was ok for him to eat if it was cooked super extra crazy crispy. That's how it works, right? yeah ...yeah In other news someone walked in today, after calling out for the whole weekend plus a day (today- Monday, which I was covering them for lunch.) They were just this side of hopeless and should have been let go ages ago.... but I saw white when I heard (and saw) that they'd just done that. I think I'm getting burned out and need a month off (AHAHHAHHAHAHHA ._.) help
|
|
#
?
Apr 20, 2015 08:01
|
|
|
.... a local bakery just started advertising for bakers at up to $20. I know better than to do this. Going over there to have a chat with the owner and scope the place out later.
|
|
#
?
Apr 20, 2015 09:33
|
|
|
A Man and his dog posted:I have no idea why they don't just auto grat that type of poo poo. Popping in as someone who did reimbursements for a major bank... There's no reason for them to treat you or any other tip-based service that way. Tipping guidelines are a standard part of reimbursement policies for large corporations. (The guidelines are surprisingly generous. Well over 10% of the ticket.) That lady was just a jerk.
|
|
#
?
Apr 20, 2015 13:21
|
|
|
Liquid Communism posted:.... a local bakery just started advertising for bakers at up to $20. Don't do it you idiot!!! You're one of the ones who got out!!
|
|
#
?
Apr 20, 2015 15:59
|
|
|
I said I was out, but the yeast keeps calling. Just one loaf until retirement.
|
|
#
?
Apr 20, 2015 16:07
|
|
|
Hope you've kept your body good and active this whole time because my first week back to work after just four months of sitting on my duff was murder.
|
|
#
?
Apr 20, 2015 16:46
|
|
|
Invisible Ted posted:I said I was out, but the yeast keeps calling. 
|
|
#
?
Apr 20, 2015 18:11
|
|
|
Liquid Communism posted:.... a local bakery just started advertising for bakers at up to $20. Don't make me dig through your post history to remind you why you got out...
|
|
#
?
Apr 21, 2015 01:29
|
|
Wroughtirony posted:Don't make me dig through your post history to remind you why you got out... No, come on, this is hilarious. 
|
|
|
#
?
Apr 21, 2015 01:45
|
|
|
Wroughtirony posted:Don't make me dig through your post history to remind you why you got out... I know, I know. But if they're paying actual livable wages it might not be murder. Grass is always greener, I know, probably a symptom of frustration with my current management.
|
|
#
?
Apr 21, 2015 02:11
|
|
|
Liquid Communism posted:I know, I know. But if they're paying actual livable wages it might not be murder. Grass is always greener, I know, probably a symptom of frustration with my current management. Do it go back into the herd, I support you 100%
|
|
#
?
Apr 21, 2015 02:15
|
|
|
Skooms posted:Does anyone have any experience with Bouley? They are hiring for Front Waiters and Captains right now. I haven't eaten there but I'm looking to stretch my wings here in NYC. I currently work in a 1 michelin 3* resto in NYC. You probably don't need it on your resume, but I hear the money is good. The kitchen is sort of a wreck but not in a way that would really affect your position or day to day life. I think there are a lot of better options.
|
|
#
?
Apr 21, 2015 02:19
|
|
|
Liquid Communism posted:I know, I know. But if they're paying actual livable wages it might not be murder. Grass is always greener, I know, probably a symptom of frustration with my current management. I wouldn't have quit my poo poo bakery job if I got paid 20bux an hour.
|
|
#
?
Apr 21, 2015 02:20
|
|
|
infiniteguest posted:You probably don't need it on your resume, but I hear the money is good. The kitchen is sort of a wreck but not in a way that would really affect your position or day to day life. I think there are a lot of better options. That's a bit of what I've heard asking around this week. I'm happy where I am, lots of exciting things happening, but I am new in town and don't quite know the scope of the scene. Thought I'd look around. Where do you think cool things are happening, outside of tasting counters, etc?
|
|
#
?
Apr 21, 2015 03:43
|
|
|
The General posted:I wouldn't have quit my poo poo bakery job if I got paid 20bux an hour. Pretty much the same here. The main reason I left was because $10 an hour and checks showing up late wasn't sustainable. I really, really miss the work, though. Going over there to talk with the Chef Owner tomorrow morning when I get off shift and at least check out their pastries. Liquid Communism fucked around with this message at 04:38 on Apr 21, 2015 |
|
#
?
Apr 21, 2015 04:28
|
|
|
Liquid Communism posted:Pretty much the same here. The main reason I left was because $10 an hour and checks showing up late wasn't sustainable. I really, really miss the work, though. My biggest concern would be making sure you could work full time AND paychecks clearing. $20/hr is great, but don't bakeries run on a razor thin margin generally? Is this place very high end or something?
|
|
#
?
Apr 21, 2015 05:05
|
|
|
Are boutique cupcake shops still a thing? Those seemed real hot for a minute. Wonder what the margins are on a $3-4 cupcake.
|
|
#
?
Apr 21, 2015 07:54
|
|
|
Depends on how much they're paying for a trendy address and a nice lobby. Cupcakes themselves are cheap, and if you're doing them on production levels the labor's negligible, the only expensive bit is the gimmicky decos.
|
|
#
?
Apr 21, 2015 08:05
|
|
|
That always seemed like a business that lives and dies by how much foot traffic passes by, because who the gently caress is gonna get in a car and drive for a cupcake? Such a place opened about three years ago in the same building I was working at the time. Not a bad place for a restaurant since it was the same parking lot as a reasonably busy movie theater along a very high-trafficked road but I don't think they lasted a year. Of course, having a Cold Stone literally next door probably wasn't great for business either.
|
|
#
?
Apr 21, 2015 08:48
|
|
|
Republicans posted:That always seemed like a business that lives and dies by how much foot traffic passes by, because who the gently caress is gonna get in a car and drive for a cupcake? Such a place opened about three years ago in the same building I was working at the time. Not a bad place for a restaurant since it was the same parking lot as a reasonably busy movie theater along a very high-trafficked road but I don't think they lasted a year. There were three foofy cupcake stores in my neighborhood about four years ago, and now only one remains. One was terribly run (as in my office ordered a delivery from them which just never showed) but the one that's still in operation for a long time was sandwiched between a gay sex shop and a health food store on a major foot traffic street. The gay sex store moved, and now it's sandwiched between a head shop and a health food store. In other words, location matters. They also sell wedding cakes. Really I think that their business model is that they make fancy cakes but use the cupcake poo poo to pay the day-to-day bills.
|
|
#
?
Apr 21, 2015 13:54
|
|
|
The insanity has passed. Went and walked the place out of curiosity, chatted with the owner a bit. He's... well, let's just say he's not going to be in this business long, I fear. Small town decorator who's been working out of his house putting six digits into remodeling a strip mall location into a full service bakery.
|
|
#
?
Apr 21, 2015 16:00
|
|
|
But is he paying $20 an hour and could you work with him? Sorry I'm trying to rope you back in.
|
|
#
?
Apr 21, 2015 16:18
|
|
|
|
| # ? May 26, 2024 20:01 |
|
|
Nah, he's not paying anywhere near that, and is of the thought that his overnight crew could arrive at 2am and have scratch pastries up for sale by 5:30. It's adorable.  Oh, and 'we won't even -have- a freezer!' was spoken.
|
|
#
?
Apr 21, 2015 16:21
|
|