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JacquelineDempsey posted:Thanks for all the laundry tips, y'all! Seems spring has finally sprung here, and I want to give all my winter stuff a good wash before I pack it away (and then unpack it come autumn and having it smell like 6 month old fryer oil Wearing shorts in a kitchen with a deep fryer is not advisable.
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Mar 29, 2018 23:45
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JacquelineDempsey posted:Heard, and heard. It's already been getting warm near that fryer, and co workers have asked why I'm still wearing jeans. It really gives me the jibblies to think about working that station in shorts and no boots, but I hear that's what's gonna be necessary... No jeans, they're way too heavy. I prefer cheap black khakis/dress pants from goodwill. Also the longest, thickest cotton socks I can tolerate.
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Mar 30, 2018 11:21
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pile of brown posted:that sounds tedious and irritating Sure beats accidentally killing someone
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Apr 6, 2018 11:50
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Field Mousepad posted:Someone translate this please. beans, beans, they're good for your heart
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Apr 19, 2018 04:33
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Field Mousepad posted:Ironically the biggest kitchen I've ever worked in was where I got my worst burn. Dude was cleaning a fryer and a big chunk of something splashed into the bucket he was emptying it into and splashed my right leg. I was wearing shorts too. And I had to sautee that night so I was right next to open flames and scalding hot pans the whole time. Why you don't wear shorts in the loving kitchen.txt
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Apr 22, 2018 04:40
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JacquelineDempsey posted:"Ah wunner what happen if Ah put this whole aaaeeegg in the fryer, y'all?" The last time this conversation started where I work, I believe my response was something along the lines of "If y'all start putting stupid poo poo in the fryer, I'm clocking out and I'm not coming back till the mess is cleaned up." They wisely elected to not put stupid poo poo in the fryer.
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May 16, 2018 15:18
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Liquid Communism posted:Fold it in half and just tie the waist straps. Your shirt can take incidental splatter, 90% of what hits you is waist to knees anyway because it's splashing or falling from table height. Or just get a chef’s shirt/coat with a collar and tuck the neck strap underneath, that way when you walk through the FOH the customers don’t see cooks wearing filthy, greasy clothes.
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May 18, 2018 19:51
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GhostofJohnMuir posted:the most frustrating experience i ever had was working a fast food register in high school and having people brusquely cut me off during the upsell pitch, ring up and take payment for the order only for them to pause and then order a drink right after i was finished with the transaction They were trying to get the drink for free. Cheap assholes do this poo poo all the time because they know as often as not the minimum wage cashier will just hand them a cup and wave them off instead of holding up the line for another transaction.
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May 21, 2018 00:59
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The best way I've found to avoid FOH/BOH drama is to crosstrain everyone a little bit, that way everybody knows what the other side of the window is dealing with.
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Jun 16, 2018 06:25
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Oldsrocket_27 posted:It’s one part of why so many people in the service industry smoke. Your addiction magically entitles you to an extra 30-60 min a shift (depending how lovely you are) of paid break time while the rest of the restaurant picks up your slack. I only do this when I'm stuck with dumbass teenagers that don't smoke but do spend fifteen minutes of every hour "using the bathroom" because they get cussed out when they would rather post on social media than take care of tickets. When working with actual adults, it's not very difficult to keep smoke breaks under twenty minutes over eight hours. I'm not avoiding work, I'm trying not to hate you.
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Jun 19, 2018 21:55
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bob dobbs is dead posted:every restaurant everything in sf is turbofucked because you can't get good labor, foh or boh, because the rent is too motherfuckin drat high. not callin you bad, just that evidently poo poo was bad The problem is not a lack of competent labor, the problem is that consumers don't want to pay forty bucks for a double cheeseburger.
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Jun 26, 2018 20:35
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JacquelineDempsey posted:Now our temp dish guy who interrupted me while I was getting slammed on a Saturday to ask for his own personal hash browns order "because I'm on a low sodium diet", and proceeds to get a fried bologna biscuit at the end of every shift? He can gently caress right off. Tell him to make his own loving hash browns.
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Jun 29, 2018 22:27
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A lot of national franchises do secret shops using third party companies like Marketforce. In addition to what iospace said, they often score things like how long the shopper waited in line, how long the food took to come out, etc.
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Jul 2, 2018 14:39
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Also from a manager's standpoint secret shops are a great way to figure out if your staff are doing the right things when you're not standing directly behind them looking over their shoulder.
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Jul 2, 2018 15:41
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To be fair, I think anyone that leaves the house without government issued ID is crazy in this day and age.
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Jul 3, 2018 20:02
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Who the gently caress wants to be at work when they're not getting paid?
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Jul 5, 2018 04:25
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Trebuchet King posted:okay, so years ago we put our menu on tripadvisor, as you do. we're historic and in the nation's capital, so why not. This was probably either Postmates or Foodie Call. We have this problem with Postmates a lot, their menu for our restaurant is like a year and a half old, has items we no longer can even make, and also includes a regional burger from literally the other end of the country that again, we can't make. UberEats and DoorDash have tablets and let you handle your own menu administration from a web backend. Not that this doesn't create its own set of problems, since the tablet doesn't care if you're weeded and lined up out the door.
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Jul 6, 2018 08:51
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Mezzanon posted:Wow, what a weekend at work, it continues to prove that it is impossible for people to get fired at this restaurant. Time to update that resume.
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Jul 10, 2018 20:46
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Animal-Mother posted:Two years ago I just needed a job. Started washing dishes. Because I put all my skill points into Luck, I just happened to be washing dishes alongside an archaeologist who was briefly in between archaeology jobs. I knew off the top of my head that Kennewick Man looked like Captain Picard, so this guy took a liking to me. He told the boss I was a good guy, the boss offered me full time work at a restaurant his friends ran. Washed dishes like I actually cared, which was something most young guys apparently can't be bothered to do, and my new boss asked if I wanted to be a server. Welcome to the next ten years of your life.
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Jul 14, 2018 13:05
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I hope your hobby is drinking yourself to sleep.
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Jul 14, 2018 13:06
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Why does everyone act stupid when the boss takes a day off
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Jul 22, 2018 23:18
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I love it when people wait till the day of to piss and moan about when their scheduled break is, despite the schedule being posted almost a week prior. And then they get mad when I tell them they need to take up scheduling issues with the guy that writes the schedule instead of bitching at me about it.
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Jul 26, 2018 22:44
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So, question for the thread: am I a jerk for liberally salting and/or peppering any employee beverage left sitting somewhere it's not supposed to be?
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Sep 4, 2018 21:28
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Skwirl posted:Yes? How on earth do you think that's okay? Because apparently it's the only way to get people to understand "use the drink holders on the wall that are specifically for that purpose, I've told you three times this week not to leave your cup above food prep surfaces."
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Sep 4, 2018 21:36
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Skwirl posted:Don't dose your employees drinks in a bout of insane passive aggression. You're probably right, I'll just start sending them home after the second time I have to say something.
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Sep 4, 2018 22:14
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JacquelineDempsey posted:As long as we're having management chat, I've got a pickle, and I'm fairly new to being a shift lead so I don't know how to deal with/phrase this to some of the chucklefucks I'm wrangling. These are also the people that halfass every close because they want to leave, can't show up on time to open, and call out every other week.
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Oct 13, 2018 00:18
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Samizdata posted:DoorDash is a freaking joke. Found out they were in my town, so I decided to place an order with my favorite Asian place. Tells me it will be an hour. (Like 65 minutes.) Don't feel bad for the restaurant, both DoorDash and UberEats pay as long as the restaurant actually accepted the order on their end. gently caress Postmates, though. They've started trying to call orders in ahead, which would be fine if they employed people you could actually understand to do it. On top of that, they don't guarantee payment until their driver shows up, so I usually just hang up on them.
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Nov 23, 2018 09:29
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JacquelineDempsey posted:Between this and other threads, I have gleaned that UberEats, DoorDash, and other such services are nothing but a nightmare for all parties involved. I strongly warned my GM about dealing with any of them. Honestly, the delivery services that provide a tablet and have a web-based administrative backend aren't horrible AS LONG AS: -Somebody at the store level has direct access to the web interface to keep the menu and pricing up-to-date -You understand that they take a fairly significant commission (we list our menu prices 10% higher to compensate) -There's a pretty consistent driver presence in your area, since it sucks to accept an order, make the food, and have it die in the bag for half an hour before it gets picked up -You stop accepting orders 30 to 60 minutes before close, because otherwise at least once a week you'll have orders coming in at literally the last minute -Your expo people don't suck, because fixing fuckups once they leave the building is a royal pain in the rear end -You pick one or two. If they're not working out, fire them and get a different one or two, but it becomes nearly unmanageable when you work with too many of them.
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Nov 24, 2018 03:41
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ApolloSuna posted:I run a homeless/recovery kitchen where we employ residents. So yeah the poo poo we let em get away with would be write ups in other kitchens but its kind of training people how to be functional adults again. Ive definitely upped the sales a lot but we have hit a point where they are stagnet. We can do a lot more but when your boss is like "god will provide" it runs into a stalemate. I guess I just dont have any solid way of showing how we will make more money but I know we cant push out more business without poo poo going downhill. I have an idea of how to switch around the labor a bit to get things going but its like just gimmie 2 months to make things happen. I'm not sure how you expect to turn a profit and also teach disadvantaged people life skills, as those two things are typically mutually exclusive.
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Nov 27, 2018 23:28
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MAKE NO BABBYS posted:Lol, I was being facetious, I know how they go bad, but for real that takes fuckin forever. It's actually a seasonal thing: if all your supplier can get is the tail end of last year's crop because this year's crop hasn't yet hit the supply chain in your part of the country, there's times when the only lemons available have been sitting in a warehouse for the better part of a year. fake edit: or you get stuck with 165/200ct rather than 140ct which sucks if your purpose is fresh juice
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Nov 30, 2018 08:56
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I think you *have* to be mildly autistic to cook for a living.
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Dec 17, 2018 14:45
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AdorableStar posted:I deliver for Sysco. Some kitchens are loving nasty as gently caress please clean them. I take deliveries from Sysco. Some drivers can't understand the concept of "no you moron I can't take a truck in the middle of loving lunch just because you're ahead on your route" please don't be that guy tia
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Jan 15, 2019 07:42
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I've never seen any bad oil burns, but I definitely have had my morning prep guy call me while I'm in the shower to let me know that the plastic buckets he was using to drain the 300 degree grease melted and now both pots are all over the restaurant. I've seen some pretty gross cuts from idiots using the deli slicer, however.
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Feb 5, 2019 02:04
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ApolloSuna posted:Its pretty retail/restaurant life tho. I can count on one hand the amount of holidays or important poo poo Ive been able to take off for in 18 years. To be fair, I think this is really dependent upon where you work. I've found that most people that have been in this business for any length of time will work with you, especially when it comes to birthdays/anniversaries/holidays. Personally, I don't give a poo poo about NYE or Easter or July 4th, but I like having Halloween and my birthday off. Plus at this point my family understands that I work a lot during the holiday seasons because everyone else wants off, but it means I can usually wrangle at least one weekend day off in the spring/fall to have a life with normal people.
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Feb 5, 2019 12:38
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Wait, there's still people in this country that don't understand how Al Capone ended up in Alcatraz?
Coasterphreak fucked around with this message at 18:36 on Feb 8, 2019 |
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Feb 8, 2019 18:33
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Shooting Blanks posted:Yeah, I've never heard anything good about Doordash, they seem to be the worst of the bunch for food delivery. Accepting orders for restaurants that don't do carryout at all for whatever reason, accepting orders for menu items no longer available (long outdated menus), plus what you just said. I deal with Doordash, Uber Eats, and Postmates at my current job, and Postmates is by far the worst. The biggest problem with Doordash is that their tablet app is buggy as poo poo and just decides it doesn't want to work like once a week. Much as I hate to admit it, Uber Eats is the best to work with out of the three from the restaurant side as long as there's someone in the restaurant with access to the web backend to keep menu items and pricing up-to-date. Also, as a general note to anyone ordering from a delivery service or online in general: Please, for the love of all that is holy, put a phone number down that someone will actually answer if we have a question. Please. I promise we're not gonna call you if it's not absolutely necessary to make sure you get what you actually want. The delivery driver will also thank you when he can't figure out where to loving deliver it because your drunk rear end forgot to put down the apartment number or whatever. Coasterphreak fucked around with this message at 09:49 on Feb 10, 2019 |
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Feb 10, 2019 09:46
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LunarShadow posted:I don't know how grub hub pays their drivers. But with Door Dash they give the driver a minimum guaranteed payment of around 6 bucks per delivery. If someone tips, their tip is applied to that 6 dollars and Door dash tops it up to the minimum and unless there is a rush bonus that's all you get. And even during the rush most drivers, at least here in Atlanta, can only manage about 2 deliveries an hour if they are lucky and don't get stuck in the hell traffic. I did a shift friday and only got two deliveries done in the two hours of the dinner rush cause the roads were /hosed/. Well that explains why it takes Doordash 25 minutes to find a drat driver in the relatively dense suburban area I work in, jesus christ that's loving retarded
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Feb 11, 2019 02:51
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I really wish restaurant owners could wrap their head around the difficulty of finding people to deliver catering. People that have a reliable car and a valid driver's license usually have actual jobs and aren't gonna show up for an hour or two on weekdays to take a catering to the other side of town.
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Feb 13, 2019 18:10
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The problem is that it almost has to be two separate groups of people because they have us delivering all over the drat county and literally 90% of our catering customers want their order set up weekdays at 11:30 +/- 30 minutes and we open for business at 11. We typically only run 4-5 people for lunch and drivers are typically gone till noon or later unless it happens to be right around the corner, which means when we need 2-3 drivers because there's three orders in three different directions and they're all 20+ minutes from the store and each other we're hosed.
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Feb 13, 2019 21:35
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Republicans posted:Anyone got any tips for cleaning hood filters shaped like this: Go to your local auto parts store and get some Purple Power, it's functionally the same thing as normal restaurant degreaser and will cut much better than Simple Green. Will they fit in a bus tub? Comedy option: Panther Piss
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Feb 15, 2019 09:16
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