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Vegetable Melange posted:With a 2" air break between the drain and pipe? Because that's regulation in NYC, keeps sewage contamination to a minimum. Pain to clean, but thems the breaks. They are talking about floor drains.
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Jul 27, 2013 10:45
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| # ¿ May 6, 2024 02:12 |
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Here's the Department of Labor page that lists all the states that mandate meal breaks, whether paid or not, in case anyone cares: http://www.dol.gov/whd/state/meal.htm
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May 28, 2015 22:59
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Your hands are going to get a lot tougher over time.
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Jun 6, 2015 01:51
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Aging two years is not a CFR requirement, but lets you call it "straight" bourbon (or "straight" rye, etc). In practice, just about everything labeled bourbon is of the straight kind, but some of the extra-Kentucky upstarts bottle "young bourbon" or whatever.
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Nov 9, 2015 09:42
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Errant Gin Monks posted:What the hell is a silver tab? One of these, I assume.
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Jan 24, 2016 06:18
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Make no babbys, lest you condemn innocents to cretinism.
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Jan 26, 2016 10:12
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There is a fairly large and growing industry of companies that do nothing but inexpensively reskin a restaurant-focused app and then give you ongoing access to the analytics and such. Of course some random one-location place is not going to commission an app to be built from the ground up for ten grand or more. Hell, some of these DIY places where you are expected to handle the grunt work of importing your website assets charge nothing up front and then like $50 a month. It might prove to be pointless, but it's a cheap mistake to make, unless your GM is truly crazy. And a company that spends years tweaking its app in light of the experiences of hundreds of restaurant customers is going to provide something better than what you'd pay far more for in one-off, spec form anyways, because you don't have any special requirements. marshalljim fucked around with this message at 18:17 on Mar 24, 2016 |
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Mar 24, 2016 18:13
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Discendo Vox posted:Where can I find out more about this nefarious ramen implosion? Here, among other places. It's not an especially interesting story, though.
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May 1, 2016 03:15
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The Midniter posted:Peep #1. That's just Kenji baiting clicks by contriving an "experiment" that "proves" the conventional wisdom wrong. He started with an especially cold, 15-ounce New York strip (which is how thick?) and then refused to actually let it come anywhere close to room temperature. So of course it didn't make much of a difference. He made sure that it wouldn't, and he's been getting the clicks for it since. Letting a steak come all the way up to room temperature first, if you have the time anyways, is making use of the same basic principle as with the reverse searing approach that Kenji acolytes are now so fond of, just to a lesser extent (though even that extent depends on the temp of your room, doesn't it?). Come home from work with a steak from the butcher that has already warmed up a little on the way, leave it on the counter for two or three hours while you do other things, and you can cook it to medium rare in a super hot cast iron pan without even needing to finish it in the oven. If you'd rather keep the steak in the fridge, turn the oven on and reverse sear or something? Great, but Kenji's still mostly full of it here, as he fairly often is. marshalljim fucked around with this message at 20:39 on May 9, 2016 |
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May 9, 2016 20:36
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What's a server make hourly compared to a line cook, in a place that isn't a complete shithole? Three, five, ten times as much? That's the market speaking about the value of the work and skills in question. In the one case, you've got someone whose every little move on the clock impacts the experiences of customers in notable, memorable ways. People who perform are worth keeping on, and the fact that the position will be good for $40, $60, $80/hr or whatever means that you won't be stuck trying to hire from the absolute bottom of the labor barrel. On the other side, you've got people accepting near-minimum wage to bust rear end in a greasy, hot pit while some morbidly obese prima donna screams at them. I wonder why? Let's just say they're probably not server material. Learn to repeat these steps as reliably as possible, period. Leave the little thinking that goes on in the kitchen to your sous. Don't even at like you're a functioning, full-fledged human being. The servers don't *have* to act, and that's why they get paid so much more. They're worth it. A big part of the reason that the tip system persists is that it gives employers an out. They *know* who matters most when it comes to making money. Tips let them shrug their shoulders and pretend that it's out of their hands: Hey, we appreciate you all. It's the customers who value the servers so much. Yeah, not really. Everyone but the kitchen help thinks the kitchen help is poo poo.
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Jun 13, 2016 08:34
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How to make a sandwich.
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Jan 8, 2017 05:42
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Dairy Queen: That place you end up at after the Wienerschnitzel next to the lube shop burns down.
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Jan 19, 2017 06:20
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You might just be flying under the radar. If someone were to raise a stink, that arrangement would likely be found in violation of current FLSA-related rules, which were updated a few years back to make it clear that tip pools can only pay out to those who interact with customers directly. This Eater article goes in depth; looks like there's a National Restaurant Association legal challenge ongoing.
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Apr 5, 2017 17:05
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