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Wroughtirony posted:I agree with everything Black August said, but sometimes as expo you can't spare someone's feelings just because they're slammed. It sucks all around, but sometimes you have to get loud and intense (but never abusive or rude) to get the job done. Anyone who gets sensitive that the expo had a raised voice or got a little snappy needs to reconsider working around food. Expos snap at everyone, it's the nature of the job. After the rush everything is fine, you just can't take it personal. Now, someone doing double-duty is worth some nice words after the rush, and maybe a beer.
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Mar 13, 2014 08:18
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Easter was goddamn hilarious. We did 540 covers for brunch. 400 covers is a solid Friday night. The printers were acting up. We had to take CC payments offline. There was a power outage. A kid pissed his pants all the way down the hallway to the bathroom. The GM had to change his shirt after he got splashed with gross water fixing something in the dishpit. Honestly, by the end of brunch I was just praying for an earthquake.
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Apr 22, 2014 09:17
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My whole loving section was full of weirdos today. A double shift full of weirdos who didn't know how to dine.
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Jun 8, 2014 06:18
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Our newish assistant manager may have had a small heart attack at the end of service today. He's going to go see a doctor tomorrow I think. It was a fun shift.
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Jun 11, 2014 10:14
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The Midniter posted:This Mexican place opened in a high-end shopping mall near my workplace. They had a soft open in April of 2012. To celebrate Cinco de Mayo, they offered their entire menu for $5, regardless of the dish...for the entire month of May. Guess who went out of business shortly afterward? This is hilarious.
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Jun 13, 2014 20:18
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One of our owners was almost falling-down drunk tonight. During what was ostensibly some kind of business dinner. It's sort of embarrassing.
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Jun 15, 2014 07:44
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He meant 2 chefs, at least one of whom is always available, i.e. they have complementing schedules. In a broader sense though that only makes it very slightly better.
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Jun 16, 2014 19:07
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Filboid Studge posted:Encourage the rich to eat themselves.
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Jun 17, 2014 08:18
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Yeah there's definitely a jump between stuff like tongue and heart, and stuff like lungs and brains. Kidneys, liver, etc. fall somewhere in between, mainly because of their potentially strong flavor.
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Jul 21, 2014 23:28
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You know people died in the streets for overtime protections. They died like dogs. Don't be okay with your employer breaking the law and trying to get you to help him.
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Aug 19, 2014 09:28
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Simoom posted:You can get high on nutmeg! I have a friend who just grated a whole nutmeg into a cup of boiling water and then drank it. He was hallucinating and vomiting for like 2 days. I don't recommend recreational nutmeg.
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Sep 2, 2014 09:00
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Not down in California we don't.
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Sep 17, 2014 08:38
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Tender Child Loins posted:Thomas Keller just called me on my cell to invite me to cook at a competition at Bouchon. I can finally die in peace.* Holy poo poo.
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Sep 17, 2014 22:30
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Uncle Lizard posted:I'm not saying people shouldn't get paid more money. I'm saying it's going to get fought tooth and nail and probably never happen. I also know that every place I've ever worked at that want corporate or a private club would be straight up out of business if they had to pay $15 an hour. I'm curious to see how it all goes down at the end of the day. I don't think it's going to turn out well, but we can always hope for the best. No they wouldn't. They would marginally raise prices to cover the increase in labor cost, and since this is a universal minimum wage increase in the state so would all their competitors. The higher prices would largely be absorbed by a) the higher disposable income for people who were making the lower minimum wage earlier and b) the excess income of those already making more (and much more) than minimum wage. The net result is a slight transfer of wealth from the top downwards. Nobody would go out of business unless they are lovely at running a business and those people end up failing anyway.
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Sep 23, 2014 09:47
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Liquid Communism posted:I hate to say it, but if $400 a month ($2.50 x 40 x 4) is going to break the bank, the place has already failed and needs to shut down. A single piece of major equipment breaking will put them out of business at that point. Yeah that was basically my point. A minimum wage increase wouldn't be the reason the place closed. Any unexpected expense or surprise would do it because it's a poorly-run business.
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Sep 23, 2014 19:21
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I almost can't believe Simoom is real.
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Sep 29, 2014 19:09
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Chef De Cuisinart posted:Just did a 14 hour shift, figured you gays would appreciate this That's a good Dickbutt.
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Oct 2, 2014 09:21
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Yeah man much love mindphlux but the only person hurt by wage transparency is the owner, who then can't keep people in the dark about being underpaid.
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Oct 10, 2014 21:09
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Just because the law allows no-cause firing doesn't mean it allows them to have a policy that is in violation of federal law. Also, you mean at-will employment. Right to Work has to do with unions being able to run a closed shop.
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Oct 11, 2014 17:50
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Who buys a premium-priced protein to run as a special? Unless you're demo-ing a new menu item I guess.
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Oct 20, 2014 08:06
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Radio Help posted:Just food cost. Supposedly liquor and all the rest of the overhead is totally where it needs to be. That's why I'm baffled, I've never heard of this poo poo going over 40%. They are doomed.
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Nov 16, 2014 10:33
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Yeah there's no way they are running 110% food cost. However, the fact that they honestly think they are proves that they are doomed.
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Nov 17, 2014 11:32
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Tonight was a lovely night at work until the end, when my suggestion to my GM that we should make it a habit to open a bottle from the cellar with the staff each night (so we can sell from the list better) turned into "let's open 4 of our finest Spanish wines and you know what we'll drink them at cost." Apparently in the Bay Area it's the going hipster thing, but Canary Island wines are my favorite.
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Nov 18, 2014 11:47
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Quail egg omlettes, 10 eggs per.
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Nov 19, 2014 06:07
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Yeah the oil and vinegar suggestion is actually good.
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Nov 19, 2014 07:06
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That's what I do. If someone wants to tell me they're gluten free they're going to have to then either forgo the (fantastic) fried new potatoes, or admit that their poo poo doesn't matter. Actual celiac sufferers are unfailingly polite and grateful for our accommodations.
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Nov 22, 2014 09:58
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The point is that people with meaningful medical issues tend to be polite, knowledgeable about what in fact contains gluten, and consistent in their needs.
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Nov 22, 2014 19:53
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Wroughtirony posted:Plunking random unasked-for free food in front of someone is a great way to make your restaurant look inept. It's also a great way to make your guests feel uncomfortable about what to do about food they don't want to eat but were served anyway. Sending it to a totally random table was, as you discovered, a really bad idea. There's totally a good way to take a mis-fire and send it to a table in the right way though. It relies upon you having servers that have a rapport with their tables and a good sense for presentation, but it's not an inherently bad idea.
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Dec 25, 2014 13:35
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I had one of those "tables keep getting sat in my section and none of them have water glass oh god where are the water glasses and my manager is drunk" server nightmares this morning. Looking forward to New Year's Eve!
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Dec 31, 2014 21:09
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When I used to work at a BBQ spot people would order well-done steak and it blew my mind cause we had a 12-hour brisket that was sure loving well done but also tender and delicious. I think part of the problem is that the phrase "well done" seems a bit like "cooked properly". I wish the term were something like "extremely done" or "very cooked" or something instead.
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Jan 20, 2015 12:00
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Hahahah 10 gallons of lamb stock and 2 gallons of cherry reduction what the gently caress. That's mise for days and days of service. Jesus Christ.
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Jan 29, 2015 10:20
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A Man and his dog posted:Sooo, table orders an Italian Combo sub. You shouldn't set some hosed up dish in front of a guest. At that moment you go to a manager to let them know that your dish got hosed by a dumbass and that you are about to have an incident. If you're not at a place where you are able to hit up a manager in a situation like that it is imperative that you stop giving any fucks and also start shopping your resume around.
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Feb 11, 2015 10:11
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I'm quitting tomorrow and it feels really good.
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May 3, 2015 09:26
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It sucks because I love the GM, but I really, really hate the owners, and they're squeezing labor to the point that service is a joke for our price point.
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May 3, 2015 10:16
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Simoom posted:was told I do not swear enough for the kitchen. We're chefs. drat hell rear end chefs! You're cooks.
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May 4, 2015 01:28
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It's like walking around a military base and calling everyone "General."
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May 4, 2015 06:53
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Just say no. Last day is tomorrow. Feels good man.
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May 20, 2015 09:18
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Last day was today. New GM asked me if I was sure I didn't want to stay on and manage with him? He seems like a really solid boss, but I don't believe in the owners. So I cleared out my locker, got in my car, lit up a celebratory cigar, and drove home. Wonder what's next.
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May 21, 2015 10:32
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People literally died in the streets for what labor protections (minimum wage, overtime, etc.) we have. And also, just because certain states don't afford certain rights to their workers doesn't make it acceptable. Any time you talk down a fellow worker for wanting breaks or reasonable schedules or proper pay you're doing the work of the owners for them. You're helping them make more money off of an employee and worsening your own situation too.
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May 26, 2015 10:16
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| # ¿ May 12, 2024 06:39 |
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I always just tell my server "As rare as you feel comfortable serving it" and then if it comes out not rare I just make a note, but almost never send it back. I know as a server I always want to know if a guest isn't satisfied, but as a diner it's almost never worth the hassle.
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Jun 2, 2015 11:14
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