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A Man and his dog posted:I really need to ask for a raise. My owner casually mentioned to me that I got a raise starting the current pay period as he handed me my cheque last Friday. I think it's because he wants to push back our salary talk, but that's totally ok with me. Overtime at a higher hourly? Yeah, ok.
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Jul 17, 2017 22:47
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SymmetryrtemmyS posted:Overtime chat: it's 80 hours in a 14 day period in Oregon, so you can work 60 hours in a week and 10 hours the next week and still get paid regular rates. gently caress Oregon. In Ontario (which is in Canada, the land of socialism and Good Things) as long as the schedules and pay periods are 2 weeks long, it's 88 hours in a 14 day period. Whattup.
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Jul 18, 2017 05:27
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Chef De Cuisinart posted:Let me tell you how cool plating 2 hours before an event and bringing things up to temp in a Rational is. Do you have the ones where you can literally wheel the 8-or-whatever level rack into the oven, close the door behind it (rack and all), let it do its thing, and then just pull it out and wheel to the service station when it's done? Because those things are loving awesome.
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Jul 26, 2017 05:32
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A Man and his dog posted:I took the next two days off and hell it feels good. "Sorry boss, I'm
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Jul 29, 2017 04:50
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mindphlux posted:unpaid internships are a thing though? not defending lovely business owners, but I've definitely staged industry positions for free for ~2 weeks at a time, and gotten a lot out of it personally. Could or should I have been like 'uhhhh, you should pay me for this' - yeah probably, but there are always folks who would probably just do it for the chance to do it and learn something / get an angle on a gig they think is awesome. I understand this, and I've done it myself. I learned a lot of poo poo when I spent a year and a half traveling and would occasionally go into a place, say "I'll peel potatoes or scrub your floors or dishes or whatever for a day if you teach me how to make X on your menu", and every time someone agreed to it I was never treated badly and it always seemed fair to me. That said, as a general rule any time you're producing something that a company can make money off of, they should absolutely legally be required to pay you for it, because otherwise the chance for abuse is just way too high. gently caress unpaid internships or "trial periods" of any kind.
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Jul 30, 2017 15:40
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OutsideAngel posted:So I started a new gig in a small pub kitchen, and while I like the place and the job more than the last, it's (a) cramped (b) greasy (c) poorly ventilated. And though this question isn't exactly food related, I'm sure plenty of folks have dealt with the issue: Take two minutes to go to the washroom and wash your face occasionally until your body either gets accustomed to it or you have to go see a dermatologist for some prescription stuff. Make sure you're washing up before you leave for the night, don't wait until you get home because by then that poo poo's dried in your pores but good.
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Jul 31, 2017 20:50
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OutsideAngel posted:Eh, I guess I should have specified, my face is fine it's my back and shoulders that are the problem. But thanks for the answers! Depends on how long the eye contact lasts. Do you wear a jacket at work? What do you wear underneath it? Get a decent quality undershirt that's good at keeping moisture off your skin, like some UnderArmor or whatever knockoff Walmart carries. When I work in hot kitchens I have a stack of a dozen sports type shirts that I wear under my jacket and that mostly keeps it in check, though I'll admit I have less issues in that department than some I know.
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Aug 1, 2017 11:15
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Mezzanon posted:Did you get to gently caress him at least? A Man and his dog posted:Sadly I didn't even get his name. You didn't answer the question.
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Aug 4, 2017 04:40
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Chef De Cuisinart posted:Got fired from my dream job after I hit my head, passed out, and went on autopilot thanks to my anxiety meds and scared the poo poo out of everyone and drank a whole bottle of tequila. Well gently caress, sorry to hear that CDC, though I know you'll have no issue finding something else. I hope the mental health is doing alright. Take care of yourself.
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Aug 4, 2017 23:04
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Chalk is Cheap posted:Depends on location and I'm up for relocating. Ski resorts and destination hotels definitely have a market in that season. I have options in Florida but I'm asking to see if there's something I'm not thinking of. If you have an in or are willing to do lovely work for a first round to have something better and more stable after that, cruise lines are a possibility. Unless you have that in, most won't hire you for management (you'd be like a junior sous or a 'station' - on display, doing carvings or lessons or whatever - chef) until you've done at least one tour with them, but after that I'd imagine you'd be fine, by the sounds of it. Since you're on a boat you don't have to worry about room and board. Consider this option only if you're crazy. The hours are long and the work is lovely, until you're management (and even then it's just less lovely).
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Aug 5, 2017 22:55
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Sandwich Anarchist posted:He's ignoring it because it doesn't support the point he is trying to double down on. I know what that's like. This is the best post of this entire lovely derail. (lovely because of one of the people posting about it, not because CdC)
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Aug 8, 2017 04:44
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Chef De Cuisinart posted:I've got an interview next week for an exec position at a trendy small plates type place that does 2-300 covers a night. Should be fun. That sounds like hell, but good luck. (There's a few reasons why I chose my current place, and high up on the list are "no breakfast/brunch" and "big motherfucking plates, most people max out at two courses")
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Aug 11, 2017 02:45
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Chef De Cuisinart posted:Lol, I am up to 4 sous, 3 exec sous, and 1 exec chef offer, all within a week. That was me the last time I was "looking for work" too. Didn't even bother updating my resume, sent 2 text messages and a facebook message and had 5 job offers in 48 hours. The industry is awful most of the time, but sometimes it's nice.
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Aug 12, 2017 06:34
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It's not all about you, AMAHD. We'll call you when someone wants to get down.
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Aug 20, 2017 16:59
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bunnyofdoom posted:Well this is loving lovely One of the people that posted that link in my newsfeed today followed it up with a story that basically said "I used to work with these dudes, good on them, I hope it brings about some change, I just wish it would have changed before I had to pay $200+ for the Yuzu incident LOL!", the "Yuzu incident" basically being she hosed up and spilled 4 shots, and then was not only made to pay for those, but for the guy's entire bill, including the things he ordered after the spill happened. So hosed.
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Aug 22, 2017 04:05
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Mezzanon posted:hit them with the empty tanks
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Sep 6, 2017 17:21
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So the owners do not get down, but the GM wants to get down? Get in.
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Sep 7, 2017 02:36
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I have a regular that comes in every day at lunch, Monday to Friday, and orders either an alfredo, a carbonara, or bacon and eggs with one piece of toast. We're a soul food restaurant and cocktail bar. The guy who comes in used to get pasta at the owner's other (now closed) restaurant 8 years ago, so now that he's followed him here, we still make it for him. He's actually a really nice guy and also drinks two 10oz glasses of white wine every day, so I'm pretty ok with it. Just sometimes I forget to put on a pot of water at 1pm and then have to scramble to have his poo poo in the window by 1:15 (when he likes to eat).
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Sep 15, 2017 07:24
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I will say that while I wouldn't ever do that with food, I did get pretty pissed off at one restaurant when I asked for an Old Fashioned and they told me they couldn't do it, when I could clearly see both bourbon and rye, bitters, and simple syrup in other drinks on their cocktail menu. It's not that loving hard to make. Just put three things in a glass. See, look how easy it is.
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Sep 15, 2017 07:27
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Shooting Blanks posted:You don't need a muddler for an old fashioned.
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Sep 16, 2017 23:10
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Republicans posted:Now I'm imagining an old fashioned but mostly made of orange and cherry flesh mashed together into a pulp and it's eaten with a spoon. I linked this earlier, but I feel like no one clicked on it because no one commented in horror. Watch the video.
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Sep 17, 2017 06:20
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Hauki posted:the gently caress is this poo poo This right here is the correct response. Thanks all. I was laughing for a solid couple hours when I saw this last week. I needed to share.
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Sep 17, 2017 19:38
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Shabadu posted:We finally hired enough staff that I get to take a long weekend off. Any have any good restaurant reccs in Montreal? Oh hells yes, love Montreal. My last trip there was just a couple months back too. Joe Beef is the only restaurant I go to every time I'm there. It's that good. Call now and see about a reservation, because they book up way in advance. If you can't get in there, their sister restaurant just a couple doors down called Liverpool House is just as good, with slightly less red meat-focused faire. When you call to make a reso they'll be able to handle both places. If you like foie, Au Pied De Cochon is an excellent spot to hit. Also books up super early. Chuck Hughe's Garde Manger isn't worth the money, but his other restaurant called Le Brenmer fed me one of the best meals I've ever had, and it's a much smaller, more intimate place. Not sure if Danny Smiles is still in the kitchen there, but when he found out I'm industry they plied me with booze and he kicked his garde guy off their station for a few minutes so he could make me an off-the-menu app. Dude was awesome as gently caress. If you're looking for a not-famous out of the way place that does incredible French food, I had an incredible meal at Le Pegase on my last trip. It's BYOWine as well, which makes it a not crazy expensive dinner. I'd say those are my highlights. If you're looking for anything else specific, let me know. I've done up Montreal a bunch, I loving love it there.
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Sep 26, 2017 18:12
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MohawkSatan posted:I got laid off. Or got 2 weeks notice that I'm getting laid off. Woo, jobhunting. The Restaurant Industry Thread: Everything else might suck, but it's impossible to be unemployed for long Good luck finding something that you enjoy!
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Sep 29, 2017 00:33
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Willie Tomg posted:I still want out but now that this week has let up somewhat, I'm having good days even when I'm working. Things mostly operate as they should, people mostly work together, I work and go home and do other poo poo as I've always wanted. poo poo's hosed, yo Them rose tinted glasses work quick. "It wasn't REALLY that bad! I love Stockholm this time of year!"
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Oct 1, 2017 01:50
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virinvictus posted:I'm in Northern Ontario, and this just made me realize snow should be here the end of this month. And we were just getting our sweat weather on. It never lasts long enough. I'm in southern Ontario and I just got home from having a fire outside at my buddy's girl's place and I'm wearing a t-shirt and (was) wearing sandals. I'm from Saskatchewan originally so I'm still used to snow falling in August. The world is hosed up, yo.
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Oct 4, 2017 09:23
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Mezzanon posted:On a related note I'm on vacation in Toronto for the next 5 days. Tell me cool poo poo to do/eat/drink. Are you right downtown or somewhere else/willing to travel? I may have recommendations (I live an hour away and have tons of friends in the city, was actually thinking of heading in for a day this weekend).
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Oct 12, 2017 03:31
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unknown posted:All really good advice. Doubly so on the Bellwoods' Brewery - not only is their beer awesome (if I'm driving through the city I stop there to pick some up), but I will literally go into Toronto sometimes just to get their loving chicken liver mousse. It's that good. Bar Chef is a fun experience, and some of the stuff looks really cool (you will not get crazy rear end cocktails like that anywhere else short of NYC or SF, I'm pretty sure), but the two times I've been in I've waited 40+ minutes to get a drink and honestly, as cool as they are, they're not all that great as drinks. Definitely a 'holy poo poo that's loving crazy' kind of experience though. Bar Raval is a good spot, but if I'm going for cocktails I actually kind of prefer two of their other locations, Prettyugly and El Ray. None of them will really steer you wrong though. Also on Dundas West is the Black Hoof, Rhum Corner, and Cocktail Bar, all owned by the same people, all basically just across the street from each other. All really solid spots (Black Hoof for food, other two are more cocktail focused). Black Hoof is killer for pickles and tartar. My best friend was the sous at the New Bar Hop for a bit, it's a cool spot too, and the beer list is definitely extensive. If you end up east of the DVP (Don Valley Parkway, one of the big highways) you should hit up her new spot (I'm gonna plug it just because I can, but it's also good), Eastbound Brewing Company. It's super new, the beer is pretty decent, but the tapas/sandwich style food is pretty spectacular.
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Oct 13, 2017 03:25
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Rugikiki posted:Is there a better way to store live mussels than a perf pan in a bigger one with wet towels? Like would they do better in a cambro of salt water? The owner won't let me keep them off the menu but we sell alllllllmost as many as die in the cooler. Get in the vac packed mussels, those actually hold relatively well and don't completely taste like garbage. Otherwise no, perf pan on top of some ice is about all you can do.
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Oct 18, 2017 04:53
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mindphlux posted:wwoah, a gws industry thread discord? someone should send me an invite so I can waste more time than I already do on that poo poo also this
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Oct 26, 2017 13:44
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Plan Z posted:So I'm used to working more traditional industry kitchens like line station jobs or hotel banquet stuff, and working a small bistro is a pretty noticeable change. I'm used to being locked down at a station for 8+ hours crossing off a prep list/BEO/ticket. At most times in the day, I've got orders cooking, prep working, talking to customers, serving food, cutting down dishes for when the washer arrives, and other stuff. It's an interesting change of pace and I dig it, but man does it really start showing problems when there are weak links in the chain. It really is different, and it's why it's so hard to hire for smaller places. When I hire a full time cook, they need to be able to open (and all of the prep that goes with it, along with doing a solo lunch service that's sometimes 20 open menus at once, but not often enough to justify two people in the kitchen), they need to be able to work dinner service with two other people and bang out stupid amounts of food, they need to be able to close a restaurant and do ordering/prep lists/etc for the next day. As much as I used to love bringing someone into my restaurant that knew absolutely nothing (when I worked at bigger places) and starting them out on the prep team or garde for a few months before teaching them any more, I can't do that anymore. My crew is myself, two full time cooks, two part time evening dishwashers, and hopefully one more part time person for some mid-day mid-week shifts (I'm currently hiring for that and having a bitch of a time), so adding a full extra person to train them for a month is +20% labour and that's something I just can't do.
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Nov 2, 2017 04:33
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I know some people that know that guy, and everything about him just screams "privileged middle class white guy with no business sense".
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Nov 6, 2017 15:57
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Chef De Cuisinart posted:Sell small bites for $8-12 that cost $2-3 to make. Stuff you can freeze and fry, or will freeze well in general. I currently run a soul food/cocktail restaurant that does somewhere between 50 and 55% of its sales as alcohol. We're doing pretty well, it's good and yadda yadda. The next property we're looking into opening, we're aiming for 85%-90% of sales as alcohol, and the kitchen being easy poo poo that can be prepped by one person (or ideally, half a person) in the morning and executed by one person at night. Gonna make stupid amounts of money. As a chef: gently caress food.
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Nov 6, 2017 21:51
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bunnyofdoom posted:Question. Is doing brewery work and working the taproom among BoH duties, and doing beer deliveries considered industry? As long as you bring merch and samples and include the chefs, we'll like you enough to consider you BOH. Nothing pisses me off more than a beer rep that comes in and buys rounds for the bar staff every week and never even says hi to me then one day walks into the kitchen and is all "HEY MAN HOW COME WE'VE NEVER TALKED ABOUT DOING A BEER PAIRING DINNER?!?!" Huh, maybe it's because you treat me and my staff like I don't exist because I'm not the one actively pouring your beer. gently caress you. I've got four pairing dinners lined up in the next two months with people I don't hate. This was a guy that bought an after-shift round for the entire FOH one day, including people who weren't there yet, while standing right beside me (while I did office work in my chef jacket at the bar), and when the bartender taking the money said "Hey, maybe you should buy one for the chef and the cook working tonight too" he just kinda shrugged and didn't say anything. gently caress that guy. Don't be that guy.
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Nov 13, 2017 21:19
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The Restaurant Industry Thread:JacquelineDempsey posted:
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Nov 13, 2017 21:20
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I hate the industry
I love the industry
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Cryptozoology posted:What up industry thread. I've been reading your posts for a few years now as I've grinded my way through a couple of kitchens. I just passed my third year at my current job, and after my good buddy, who was one of my sous chefs, finally hit his personal wall with the job and walked out, I've made Sous and am currently grappling with the second week of the first management job I've had in my life and the fallout of having a manager disappear . Try to learn from your buddy and avoid hitting that point. Burning out and losing your poo poo doesn't have to be a career milestone.
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Nov 15, 2017 08:44
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rndmnmbr posted:But it's a moot point, because she worked the next morning with my other shift lead, made a refund without any paperwork attached and pocketed $30 out of the till, I get being mad about things but how is this in any way worth it. People are so loving stupid.
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Dec 1, 2017 06:07
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JawKnee posted:gently caress 3rd party delivery services
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Dec 2, 2017 04:58
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My issue with third party delivery services isn't that my guys have to make bullshitty modded orders 10 minutes before close sometimes, but that I get about 4 calls a week asking me to sign up for their garbage services in which they put my restaurant on their app and then take a 25% cut on the sales, if things go well. When things go not well, I find my food on an app (or get a call from a customer, mad that the app isn't working properly) that I have not agreed to, usually with an outdated menu, and always causing problems. gently caress third party delivery services.
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Dec 2, 2017 11:52
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JacquelineDempsey posted:I swear on my mom's ashes if I catch that new fry cook texting in the middle of our brunch rush tomorrow I'mma throw that iPhone in the fryer Guy sounds like a lovely employee, I hope you can get that resolved in a timely fashion. *currently posting from laptop sitting at the bar "doing paperwork" in the middle of brunch service* We're in the half hour break we usually get between 11:30 brunch and 1:30 brunch and also my kid in the back is good enough to do brunch by himself at this point so I don't actually need to be here, I am just in case poo poo goes down in a bad way. I've also already finished half of his prep list. I'm not actually a lovely manager.
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Dec 3, 2017 19:19
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