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JawKnee posted:if it isn't fake it takes some serious stupid commitment to make business cards for handing out at restaurants You can get 500 for like 5 bux. Maybe  if you don't get the best sale.
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Feb 19, 2015 05:03
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At least you won't get malaria.
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May 3, 2015 19:32
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Wear makeup only one day, but apply it to make yourself look worse. Claim you forgot to wear makeup.
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Jul 5, 2015 17:23
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A Man and his dog posted:Seriously what the gently caress is that poo poo?!? Am I suppose to feel important or special because I'm eating off a rock? Eat Paleo
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Jul 27, 2015 07:36
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Yeah the money cycles rapidly through a restaurant, so you can either rapidly turn profits into more profits, or rapidly lose a shitload of cash when nobody eats anything and the food spoils.
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Aug 12, 2015 07:16
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Blast Hardcheese.
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Aug 18, 2015 22:54
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Secret Spoon posted:I knew this kid in high school who drank tons of faygo. What a weird dude. Juggalo.
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Aug 21, 2015 22:53
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Trebuchet King posted:So one of the duties I'm picking up in my promotion to management is maintaining our web presence, and looking over our website one thing that's really kinda jumping out at me is that our menu page has things listed in a different order than the print menu...is this just me being overly compulsive? I get the feeling if I make it all match it'll be easier to make sure things that need to change when we add new items or change pricing or whatever don't fall through the cracks. Just make sure it isn't a drat pdf menu.
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Sep 2, 2015 19:10
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Trebuchet King posted:There's a button to open a pdf of the print menu but the menu page is just, like, text. I'm working on getting better and more photos. That's good, it's a real pain in the rear end to try to browse a pdf on a smartphone (the worst sites have each page as a separate pdf). If I can read the hours, phone number, address, a menu, and maybe even daily specials without clicking through a billion links or using flash, I consider it a a great website.
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Sep 2, 2015 22:28
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Chef De Cuisinart posted:Don't photograph your food. Plating changes all the time and someone will complain about it. Or the angle you took the photo at makes it look fantastic, but when they actually get the plate they aren't happy. The only exceptions I can think of are if you're a bakery, or harold's new york deli. And the latter doesn't include photos despite them being 100% necessary. EDIT: Oh, one other thing. If the kitchen closes but the bar stays open, list when that happens. Tunicate fucked around with this message at 23:40 on Sep 2, 2015 |
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Sep 2, 2015 23:30
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MAKE NO BABBYS posted:Whoa, at first I thought that was a typo and he meant "for the dishpit" but did he actually mean "dishpig?!" That's hosed. It's like one of these but for dishes. Very water-efficient.
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Sep 7, 2015 04:56
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Liquid Communism posted:That said, the biggest piece involving restaurants that always gets left out of the discussion on minimum wage is that if you up the take-home pay of the working poor, they're going to be spending more money, often with the same industry that pays them. Yeah. The classic example is Henry Ford doubling the wages of all his workers (to five dollars a day), cutting hours to eight per day, five days a week, and ending up doubling his profits in the next two years. Hmm, five dollars a day... after inflation that'd be $120 per eight hour day... which works out to be 15 dollars an hour. Huh.
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Sep 16, 2015 20:47
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Republicans posted:Yesterday someone ordered a BLT with half the bacon. What. So a bLT
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Sep 21, 2015 18:04
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Naelyan posted:Everyone else has already commented on how funny and hilarious the rest of this is, but parm isn't not-vegan, it's not even vegetarian. Your veg option isn't veg. Bah, that gets into figs not being vegetarian either.
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Oct 7, 2015 00:35
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Splizwarf posted:By that logic, roadkill is vegan. Only if it was killed by a vehicle driven by a nonhuman!
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Oct 8, 2015 01:37
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Turkeybone posted:My boss, awesome dude, is vegan. He's typically not a dick about it at all. We work in wine -- he's the director, so a decent chunk of his job is going out to eat. And boy some of the vegan plates he's seen are downright pathetic. Like, if he just gets 4 vegetable sides or whatever, that's ok, but many places are soo much worse than that. When you mentioned your boss I thought of the E/N thread about somebody's boss making them awesome vegan salads every day, and trying to figure out how to politely ask them to not do that every day.
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Oct 8, 2015 20:39
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A Man and his dog posted:I thought secret spoon was a chick this whole time...... Spoon is a euphemism.
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Nov 21, 2015 04:11
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So less tasing menu, more authentic medieval feast.
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Feb 12, 2016 18:04
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WanderingMinstrel I posted:I forget did we ever come up with a polite response for when a table has been the only loving people in the restaurant for over an hour and then asks "are we keeping you?" If it's before closing, or up to 100 seconds after closing, you can politely state the hours. Otherwise, 
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Feb 18, 2016 08:13
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bongwizzard posted:This is my friend's mom. She is an old hippy and only started this stuff in the last year or so. Just make sure nobody tells her gelatin isn't vegan
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Feb 24, 2016 19:33
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pile of brown posted:Why would you use gelatin instead of pectin in jelly? Oh, right americans call jams jellies. Disregard that.
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Feb 24, 2016 21:07
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JacquelineDempsey posted:I see your point, thanks. It drives home the absurdity, though, that the issue is aprons, and not, y'know, cold water and 90% diluted grade Z soap being put into old containers at every public and staff restroom. Hands are a bigger poop vector than my apron, last time I checked, how's about we get that poo poo correct, first? Crossposting from the comicstrip megathread... Outbursts of everett true, 1916.  Turns out 100 years and people still bitch about appearances.
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Mar 9, 2016 02:35
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Trebuchet King posted:Any of y'all dealt much with getting an app set up for your restaurant? The GM and I just pored over some review lists and poked through some sites, compared pricing, etc., and I was hoping some firsthand recommendations would be something we could factor in to my evaluations and eventual recommendation. I'd recommend checking out what type of cross-restaurant apps like Hooked are already being used in your area. It's easier if people can just use something they already have, instead of struggling with the app store mid-dinner.
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Mar 22, 2016 19:04
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goodness posted:That's why we have a dishwasher specifically for oysters. And another for cooking lasagna.
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Mar 22, 2016 21:20
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mindphlux posted:this doesn't even work for large statewide chains, much less a place with just one or two storefronts. I mean a loyalty card yeah, but an app for the card? jesus It works if you have a third party handle the actual app, provided they cross-promote it and get networking benefits. But at that point you're paying $45/month for the privileged of giving your customers free poo poo. The local McDonalds near me are all signed on with one.
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Mar 24, 2016 07:57
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Errant Gin Monks posted:So now that I'm back out of the industry and making money again i can afford to do things. My buddy and I have been distilling rums and whiskey for about a year now and I recently started brewing beers, choosing a sour saison as my first attempt. How about someone just tosses a ton of menus into a computer and have it tell you what to make EDIT: grapefruits and milk with crackers & all bottle of milk
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Apr 14, 2016 22:44
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club punch, v.v. seal
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Apr 15, 2016 02:32
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I'd ask a local marghead about it. Once you start pulling over 7 MPM you gotta have a nearly indestructable prejuicing stage on your margarita machine.
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May 6, 2016 15:26
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bloody ghost titty posted:Or you could finish your work early and do extra on your own, which is how people get promoted. No, that's how you get stuck in the same job, because promoting you means they'd have to hire two guys to replace you, but promoting slacker bob will barely change a thing.
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May 19, 2016 22:36
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Business Gorillas posted:you can't tell if having a stranger puke in your car is a good or a bad thing? I'm sure some CAPTAIN OF INDUSTRY is already well on his way to creating a pukemobile to make his customers cough up the extra cash.' The free market dictates that cars that already smell like puke are gonna be more profitable.
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May 26, 2016 05:40
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TheSnowySoviet posted:Yeah, it's all for labeling & dating. The context is that everything on every cook's station must be labeled and dated, and "some idiot bought the wrong tape" is a dodgy excuse that my chef won't accept. The sous is adamant that all the lovely tape (cases of it, I think) be used up first, but using it means that my station won't be health-code-compliant. Chef/sous are extremely well known in the area and abroad, and I don't want a rep as The Cook Who Can't Label Things, ergo I'm going to have to buy my own tape. Remove one roll of lovely tape a day, until it's all gone.
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May 26, 2016 15:44
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Cali is where you find the straunt.
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Jun 2, 2016 05:34
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He's responsible for  , so really he has a lot to make up for.
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Jun 19, 2016 07:36
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Turkeybone posted:What the actual gently caress does 88 mean?  It's one of those nazi things. 88 = HH = Heil Hitler.
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Jul 10, 2016 04:47
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Basic multiplication man to get 20 h at 60c you go 3 h at 400 c
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Jul 18, 2016 21:59
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Emphasis on 'feels'.
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Jul 22, 2016 04:15
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beanbrew posted:I work as a barista/cashier in a café that does counter service and yesterday, when I asked a woman for her name so we could call out her food, she told me that it was on her card. Okay, whatever, but I said something like "Oh, you know, I figure it's polite to check with people on how they'd like to be called for their food." and she started going on about how if anyone ever hands me a card I shouldn't ask them for a name, and they should go gently caress themselves if they want to be called something else. That's when you ask her for her photo ID, because clearly she can't recall the name listed on the card and is worried about contradicting it, and it's required by corporate ma'am to protect people from identity theft.
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Jul 23, 2016 14:23
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Chef De Cuisinart posted:I don't really see a personal injury attorney interested in pursuing that? Well I mean you can ask them if you have a case for free, and if they smell blood in the water they'll tell you.
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Aug 24, 2016 17:44
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Discendo Vox posted:Another of my patented dumb customer questions: Yes, but you should be worried about the finances of all restaurants at all times.
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Sep 16, 2016 01:43
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| # ¿ May 4, 2024 19:24 |
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DekeThornton posted:A question for the industry folks. I've been amusing myself with reading Tripadvisor reviews for Stockholm restaurants, mostly because I've been curious too se what non locals think of my favorite places. Since most of those are pretty damned good they mostly seem to get really favorable reviews. The odd slatings however very often seem to share the theme that the reviewer appear to feel slighted in some manner. They where given a bad table, had too wait too long to order, the server gave them a look of scorn when they ordered the wrong wine, etc. The slight is described at length, and then the entire rest of the experience is slated summarily as horrible. Which indicates that the real issue is that the guest is rather unreasonably offended by feeling mistreated. People are having a bad day and one little thing is enough to push them over the edge and be miserable
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Sep 22, 2016 21:01
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