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Captain Log posted:If you see a woman working BOH duties and she has been there longer than a month - she can kill you with a spoon. They are tough as hell. Our head of FOH has been in it for 10 years on top of 8 years BOH before that, and she takes poo poo from no one, chef-owners included. It helps that they've known each other for years, but I've heard her straight up cuss one of them out across the window over plates she was unhappy with before with zero consequences so far. She's rad as hell, and knows what she's doing in any part of a restaurant. She's in the process of getting a non-culinary degree, and I dread the day we lose her. As an aside since hudderites were mentioned, I hadn't thought about it until now, but I don't know if I've ever seen any eating at the place I work, which is a little odd since there's a pretty large colony nearby. Oldsrocket_27 fucked around with this message at 02:12 on Feb 3, 2016 |
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Feb 3, 2016 02:10
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Discendo Vox posted:Some more fun food reporting from the Washington Post. Meh. Fear mongering.
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Feb 3, 2016 03:06
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Skwirl posted:Restaurant industry is sexist as gently caress, military is sexist as gently caress. Kitchens are sexist as gently caress beyond the restaurant industry in general. You're in a perfect storm of being hosed with. I seriously can't imagine what you have to put up with every day. Honestly, it's actually less sexist compared to my last two jobs, but there all the sexism came from the customers. Last one was thrift store processor (the person who helps move your unwanted crap into the back of the store to be sorted). For some reason, literally every employee there was a woman, so it was great fun having some yokel pull up around back and ask "is there a guy who can help get this TV off my truck?" and cheerfully (and truthfully) answer "nope!" while scooping up a 27" CRT like it ain't no thang, several times a day. The other one was when I worked as an AV tech for a theatre, and I would meet'n'greet touring musical acts as they loaded in to get their sound needs met. "Hey, [band], I'm JD. How can we can get started?" If they hadn't been there before, 9/10 times I'd get a tech rider thrust at me with "can you give this to the soundguy?" "You just did." I loved watchin' 'em blush when they figured it out. Among KP, cooks, and Army, it's a pretty even male/female split, and I think that helps. We have plenty of sgt's who are women (including our last two Chef of the Year winners) that could kill you with not only a spoon but a mere glance. Cooks, I can't really speak to how they're treated, but the guys in KP seem to respect the women, at least to our faces. If I need help with something physical like, say, putting up a box of Pepsi post mix syrup that weighs about half of what I do, I can ask any of the bros and they'll help without making comments that women are weak or somesuch. And I know at least 2 cooks have been fired for making off-color jokes around women, so my contractor company takes harassment seriously. So oddly enough, hats vs hairnets aside, sexism doesn't really come up much on this job. Now, race, that's another story. In KP there's me (the lone white woman), 2 Asian guys, and the rest are all black or Latino. There is a sharp divide between the blacks and Latinos, which often puts me in an awkward place bc I get along with everyone, but the two camps seem to want me to take sides. Here's where my jail time is actually a kitchen job asset, bc I in jail learned how to be "so neutral, they call me Swiss Miss".
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Feb 3, 2016 05:18
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Mr. Wiggles posted:Meh. Fear mongering. Yeah. I mean, statistically speaking, I strongly suspect the home meals I've had have been far more dangerous over the years than the restaurant meals, whether ServSafe was adhered to or not.
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Feb 3, 2016 05:37
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The article's not just about restaurant food- despite the discussion of Chipotle it's referring to all food settings and products. Based on my experience interacting with FDA he's pretty on the money about the products to avoid.
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Feb 3, 2016 07:17
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 Beef stroganoff action: egg noodles, maitake, beef shank, panko. Sorry about the rim of the plate, wiping is someone else's job.
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Feb 3, 2016 07:35
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Discendo Vox posted:The article's not just about restaurant food- despite the discussion of Chipotle it's referring to all food settings and products. Based on my experience interacting with FDA he's pretty on the money about the products to avoid. My Aunt is a GP doctor who spent a good amount of time examining people in the Emergency room. So when I bought my cousin a skateboard for Christmas it disappeared overnight. because the only skateboarders my aunt had met were people who'd seriously injured themselves skateboarding. I'm going to view the food illness lawyer in that same light.
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Feb 3, 2016 08:39
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Discendo Vox posted:What are you doing now, again? Working for Microsoft.
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Feb 3, 2016 13:48
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Discendo Vox posted:The article's not just about restaurant food- despite the discussion of Chipotle it's referring to all food settings and products. Based on my experience interacting with FDA he's pretty on the money about the products to avoid. He states that he's seen hundreds of different foods be the source of food-borne illnesses, and the 6 he lists are the ones that require so much QC from source to table that the risk isn't worth it. His biggest thing about the Foster Farms chicken recall that lasted over a year was a major issue at all stages including consumer preparation because most people did not know how to cook chicken properly.
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Feb 3, 2016 19:55
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pentyne posted:He states that he's seen hundreds of different foods be the source of food-borne illnesses, and the 6 he lists are the ones that require so much QC from source to table that the risk isn't worth it. His biggest thing about the Foster Farms chicken recall that lasted over a year was a major issue at all stages including consumer preparation because most people did not know how to cook chicken properly. Yeah, FSMA is either going to make that a whole lot better, or, I suspect with regard to imported products, much, much worse. FDA has like 1/8th of the budget they need to run responsible checks, it sucks.
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Feb 3, 2016 20:36
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pentyne posted:and the 6 he lists are the ones that require so much QC from source to table that the risk isn't worth it. gently caress that, I'm never eating a well done anything, or skipping out on raw shellfish, or undercooked eggs. Does this guy even realize pasteurized eggs are a thing? Or that pasteurization exists?
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Feb 3, 2016 20:37
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Chef De Cuisinart posted:gently caress that, I'm never eating a well done anything, or skipping out on raw shellfish, or undercooked eggs. uh, yes, which is why he specifically says raw or undercooked eggs, and discusses juice and milk pasteurization later in the article.
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Feb 3, 2016 20:39
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Discendo Vox posted:uh, yes, which is why he specifically says raw or undercooked eggs, and discusses juice and milk pasteurization later in the article. Must live an awfully dull life if he can't enjoy some cheese made with unpasteurized milk. Or anything less than well done. That's disgusting.
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Feb 3, 2016 20:44
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I want that well done, y'hear? No pink. NO PINK! AND BOIL THE MILK!!!11
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Feb 3, 2016 22:59
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Vorenus posted:I want that well done, y'hear? No pink. Thanks man. This got an audible chuckle out of me and brightened my day!
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Feb 3, 2016 23:07
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JacquelineDempsey posted:Honestly, it's actually less sexist compared to my last two jobs, but there all the sexism came from the customers. Last one was thrift store processor (the person who helps move your unwanted crap into the back of the store to be sorted). For some reason, literally every employee there was a woman, so it was great fun having some yokel pull up around back and ask "is there a guy who can help get this TV off my truck?" and cheerfully (and truthfully) answer "nope!" while scooping up a 27" CRT like it ain't no thang, several times a day. The other one was when I worked as an AV tech for a theatre, and I would meet'n'greet touring musical acts as they loaded in to get their sound needs met. "Hey, [band], I'm JD. How can we can get started?" If they hadn't been there before, 9/10 times I'd get a tech rider thrust at me with "can you give this to the soundguy?" "You just did." I loved watchin' 'em blush when they figured it out. Didn't you tell us about some dude smacking your rear end and treating you like women are meant to be sex slaves?
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Feb 3, 2016 23:12
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New kid keeps turning the hood off because he's cold. Should I tell him he might suffocate if he leaves it off too long? I'm going home early so it's no skin off my rear end.
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Feb 4, 2016 00:10
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Republicans posted:New kid keeps turning the hood off because he's cold. Should I tell him he might suffocate if he leaves it off too long? I'm going home early so it's no skin off my rear end. Tell him he wouldn't be so goddamned cold if he'd move faster.
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Feb 4, 2016 00:30
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I'm embarrassed but for maybe the second time in my career I had a server make me flip so hard I had to step outside. I'm your expo, you rang in a ticket with eight items without splitting it up. Rather than saying. "Sorry it wont happen again" it becomes a "Well the salad station had three things and the last guy who did your job said we could do it this way." loving God drat so many situations can be solved by just saying. "Yes, I'm wrong. Sorry." When management wont back you up it sucks because you can't really pull a full Ramsay. I wish I owned my own place so I could just say OUT! 
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Feb 4, 2016 07:18
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Save me jeebus posted:Tell him he wouldn't be so goddamned cold if he'd move faster.
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Feb 4, 2016 07:30
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My kitchens new hobby is making poo poo in completely random order so if I put three tables in, (like get one order, put it in, get another table, put it in. Not piling them up one after another) half the food for every single table will be sitting on the line for like 10 minutes waiting for the other half to get finished. Then they get pissed at me because I can't run twelve plates at once.
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Feb 4, 2016 08:20
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Skwirl posted:My kitchens new hobby is making poo poo in completely random order so if I put three tables in, (like get one order, put it in, get another table, put it in. Not piling them up one after another) half the food for every single table will be sitting on the line for like 10 minutes waiting for the other half to get finished. Then they get pissed at me because I can't run twelve plates at once. Captain Log posted:I'm embarrassed but for maybe the second time in my career I had a server make me flip so hard I had to step outside. I'm your expo, you rang in a ticket with eight items without splitting it up. Rather than saying. "Sorry it wont happen again" it becomes a "Well the salad station had three things and the last guy who did your job said we could do it this way." I don't know what you're in (casual, fine, w/e) but you sound like the jerk here. Maybe it's a pre-established rule and maybe you have your reasons, but In a decade of cooking, the only time I ever saw a party split was for a group in the high 20s, and I can think of more arguments for not splitting a party of 8 than I can for splitting it. Your post is fairly vague but it really just sounds like you got mad b/c someone did things the usual way and not your way.
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Feb 4, 2016 15:36
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I'm so glad I don't have to remember seat numbers and poo poo or have an expo do it for me. Also hey Industry thread. Good to be back. Hope all is well.
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Feb 4, 2016 16:01
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Vorenus posted:I don't know what you're in (casual, fine, w/e) but you sound like the jerk here. Maybe it's a pre-established rule and maybe you have your reasons, but In a decade of cooking, the only time I ever saw a party split was for a group in the high 20s, and I can think of more arguments for not splitting a party of 8 than I can for splitting it. Your post is fairly vague but it really just sounds like you got mad b/c someone did things the usual way and not your way. I read that as in a smaller party ordered some combination of apps/entrees and the server didn't ring in anything WRT to coursing it - which could be problematic if, say, a party of 3 wanted to start with salads, then share a couple apps, then move on to entrees. Or a tapas place where 8 plates can be ordered at once by a larger party without a problem, but with a small party will crowd the table and let food get cold before it gets finished. But yeah, it needs some explanation.
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Feb 4, 2016 19:34
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Vorenus posted:We don't have separate food runners, so when this happens it's hilarious to watch the expo slowly tear their vocal chords screaming for a runner while the servers struggle to keep up on their triple-sat tables. My personal favorite is speedwalking through the pass in a clear hurry, often with at least one hand full, and having the expo step in my path and shove a pair of plates in my face. I no longer go on the pass unless I know I'm running food for my own table. gently caress. That. We have runners, but most of my shifts are in the afternoon so there's a good chunk where our AM runners have left and our PM runners aren't there and we don't have Expo at all. I actually almost throttled the new runner the other day because I sent a bunch of desert tickets, which the runner is in charge of making. They're kind of a pain and I knew he was a little behind so I went back there to prep my deserts and he's bitching to me about how no one helps him out. Mother fucker, I'm here helping you right now, stop whining you little bitch.
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Feb 4, 2016 23:24
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I was more venting that being cogent. It has nothing to do with what the server did other than, "We have a set procedure to keep things running smoothly, you deviated from the procedure for no reason and rightly got called out on it, you tried to throw a bitch fit because you got called out, I didn't have my normal amount of patience and was embarrassed by loosing my cool." We split tickets larger than six entrees because it creates big confusion due to the amount of mods most plates get. We are upscale but not fancy enough to just say, "You can't modify your food and gently caress off." If we didn't split tickets how we do I would have them hanging into the food and it would gently caress the different stations hard. Again, just venting. I get really tired of people having arguments about things that could be solved by just saying, "Sorry about that." I've always thought of the expo as the restaurant punching bag because you get hosed by the BOH and FOH. I got hired because the GM at my place has known me for ten plus years and knows I'm thick skinned.
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Feb 5, 2016 01:49
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I finally quit the restaurant I was suffering in. And within 24 hours have already found a job cooking in an old folks home for more than my managers and supervisors make.
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Feb 5, 2016 02:44
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Captain Log posted:I was more venting that being cogent. It has nothing to do with what the server did other than, "We have a set procedure to keep things running smoothly, you deviated from the procedure for no reason and rightly got called out on it, you tried to throw a bitch fit because you got called out, I didn't have my normal amount of patience and was embarrassed by loosing my cool." The more you post the more it sound like you flipped out over something trivial. I've been enjoying the week off from my job, at least as much as a person can enjoy a "vacation" that's really "I'm taking a week off to quit my 18+hour/day chew habit without getting charged with a capital crime".
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Feb 5, 2016 02:53
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Vorenus posted:The more you post the more it sound like you flipped out over something trivial. It's the little things that cause the most problems.
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Feb 5, 2016 03:10
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The idea of the expo as a punching bag for boh and foh is way wrong to me, it should be the opposite. Everything goes through the expo. Do you really want to gently caress him or her over?
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Feb 5, 2016 04:48
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It's not a job where you last that long if you gently caress poo poo up on purpose.
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Feb 5, 2016 08:10
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Even an excellent expo has his/her hands full keeping things running smoothly. An expo who has the time and coordination to gently caress up a specific order/server while also keeping everything else seamlessly moving is probably post-human in terms of cognitive capability.
Vorenus fucked around with this message at 09:42 on Feb 5, 2016 |
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Feb 5, 2016 09:37
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Captain Log posted:We split tickets larger than six entrees because it creates big confusion due to the amount of mods most plates get. We are upscale but not fancy enough to just say, "You can't modify your food and gently caress off." If we didn't split tickets how we do I would have them hanging into the food and it would gently caress the different stations hard. i used to expo pretty often and i liked the detail to attention it required, but drat if every server wanted to argue with me about this or that on their ticket when i was in the window (and more times than not, i also came out being right). i'm with you, a simple "hey, i was wrong, i'll make sure not to do it again," would go a long way.
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Feb 5, 2016 11:17
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goodness posted:Didn't you tell us about some dude smacking your rear end and treating you like women are meant to be sex slaves? Naw, if I know what you're referring to, that was when I had a Private making weirdo threatening comments to me. I posted something like "I know the industry is sexist as hell & I'd be less surprised at some guy smacking me on the rear end than saying 'I'm gonna kick you in the throat'." NB: said Private hasn't been seen around the DFAC, I think he got 86'ed
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Feb 5, 2016 15:00
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ohemgee posted:we have a similar rule, more than seven meals being rung in have to be split 4+4. there's no wiggle room with that rule. Yeah, at the last place I worked that had an expo our rule was no more than six position points per ticket; longer than that and it got harder to keep them out of the food, harder for the cooks to keep track of, but we had a button in the PoS that put "WITH OTHER TICKET" in red at the top of a printed ticket to make sure everything still went together.
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Feb 5, 2016 16:14
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virinvictus posted:I finally quit the restaurant I was suffering in. Welcome to the thrilling world of feeding old people. Keep a scrapbook of the best bill modifiers. The money and hours are awesome as long as you don't mind swallowing your culinary pride.
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Feb 5, 2016 23:09
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Rockzilla posted:Welcome to the thrilling world of feeding old people. Keep a scrapbook of the best bill modifiers. The money and hours are awesome as long as you don't mind swallowing your culinary pride. I live in Northern Ontario. There is no culinary pride here. Edit: it's chain restaurants, mom and pop shops where you stomp on mice in workboots, and strip clubs filled with fentanyl.
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Feb 6, 2016 00:49
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Rockzilla posted:Welcome to the thrilling world of feeding old people. Keep a scrapbook of the best bill modifiers. The money and hours are awesome as long as you don't mind swallowing your culinary pride. I've always kept the stupidest tickets I've ever seen, modify wise. If you are in a dining room and here a sad person yell, "Are you high?!" from the back - I probably just got one to add to my collection.
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Feb 6, 2016 04:34
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Captain Log posted:I've always kept the stupidest tickets I've ever seen, modify wise. There are some show-stoppers hanging in our chefs' office that are always good for a giggle. 14 top with 12 chicken and waffles with various mods? Yeah. I bought multiple other tables their brunch that day because it shut down the drat line at 130pm on a Sunday.
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Feb 6, 2016 04:49
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How the gently caress you gonna mod traditional chicken and waffles. Shaking my head.
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Feb 6, 2016 05:01
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