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NinjaDebugger posted:Nobody is going to look out for your best interests but you, especially not in this crapsack industry. Look out for yourself first and foremost, or you're going to lose it all. this is very good life advice
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Jul 19, 2017 07:27
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Sandwich Anarchist posted:If it makes you feel like GOOD PEOPLE when you berate and poo poo on some random individual chef for following the precedent set by the industry, cool, I'm happy for you. While you jerk yourself off, I'll be cooking food. this is the industry thread, nearly everyone here cooks or has cooked food and apparently most of us managed to pay our employees for their work, almost like it's a really easy thing to do or something GhostofJohnMuir fucked around with this message at 01:36 on Aug 1, 2017 |
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Aug 1, 2017 01:34
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maybe you GOOD PEOPLE have a problem with a chef not washing their hands after taking a poo poo, but some of us are trying to cook!
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Aug 1, 2017 01:36
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Skwirl posted:Not everybody cooks, a good chunk of us i said nearly everyone because as the only foh folks i can consistently remember are you and amahd
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Aug 1, 2017 03:00
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Republicans posted:One of our servers rushed through our kitchen to the back door facing the bathroom in a very urgent, panicked manner. About fifteen minutes later I go to the bathroom and find someone has explosively shat on the handicap stall floor. One of the other cooks went to check on him at some point and found him outside where he was coaxed back to work. hope he shat himself due to poor diet and excessive drinking and not foodborne illness
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Aug 4, 2017 06:36
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the great deceiver posted:i took 3 days off from both of my jobs this past week so i could go camping with some friends i hadn't seen in a while; gave both jobs over 2 weeks notice. went in to get my paychecks friday morning and got a guilt trip from both of my bosses at both places for taking a couple days off- this is first time i've ever taken any time off at either place. i get home today and find out that they were so bitchmade and pissed they went and updated my schedule and took me off another 2 days this week at job #1 and one day at job #2. basically means i'm going a whole week with no work/no pay. so loving lame, sometimes i hate this industry setting aside throwing a fit over a long weekend, this is stupid as gently caress for just how passive aggressive it is. if i ever had to deny time off (like someone was asking for over 5 days during our busiest season or something) i told people to their face "no, that isn't going to work". throwing a retaliatory bitch fit for something they didn't comment on when given advanced notice is just cowardly
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Aug 7, 2017 08:02
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cods posted:Okay, finally have all this sorted out. Accepted offer in Malibu. Could have gotten the other one but the timing didn't work and the job in Malibu was a sure thing, and I am moving across the country, so I didn't want to risk anything. depending on where in malibu you might want to look into getting a place in oxnard and commuting down pch. traffic's bad on beach days, but generally decent and oxnard is by far the cheapest place i can think of remotely close to malibu. if you have to go really barebones for rent, south central area is going to be cheapest on the westside, but it'll probably be gentrified in few years anyway and you have to fight through the 10/405 interchange to get to malibu
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Aug 23, 2017 01:37
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not sure about canoga park specifically, but woodland hills and calabasas are some of the priciest real estate in the region. also the commute through the canyons is unbelievably bad
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Aug 23, 2017 01:40
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Plan Z posted:I hate this so much and it's part of my current job. We have a girl who her main job is just taking orders at the register, making plates, and taking out food, but she has zero ability to multi-task, so it's really common for me to be bouncing between the stove, the grill, the plating, re-setting tables, my prep, and/or register while she scrapes a plate or something. Then when the doors close she intentionally spends the entire time sweeping the dining room and nothing else because that's all she's good for. When my friend/manager told her she wasn't sweeping tonight, I caught her wiping the prep tables with a cold wet towel and nothing else so when she started a fight over me suggesting to use hot soap and water, it's now something I won't let her do. A lot of it goes back to the fact that she's loving one of our managers who's twenty years older than her, so he just lets her do whatever so he gets his at the end of the night. They've both admitted to skipping mopping the floors and stuff because she takes so long sweeping the floors. I know that the next time I raise my voice I'm going to get the "she's a girl, so there are some things she can't do," which besides just sticking up for a lovely employee is a lovely thing to do to other women. i've come to think that one of the most important qualities of being an owner (besides not being stupid enough to own a restaurant in the first place) is the ability to set down a no fraternization and no getting high on the job rule and make sure it sticks.
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Sep 4, 2017 20:57
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when i said no fraternization i specifically meant managers. two hourly employees might be able to gently caress without it being a real problem, but as soon as anyone finds out someone is loving a manager it will become a problem even if there isn't any special treatment
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Sep 5, 2017 08:15
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A Man and his dog posted:Mandatory meeting tomorrow at 9 o clock. The same meeting we have every year. Going over the same poo poo management says every meeting. Ugh. you're getting paid to sit down and zone out instead of running around. it's basically a bonus
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Sep 6, 2017 08:40
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mindphlux posted:"prime rib" is one of those things that noone really orders who understands what prime rib is, because they know they're getting shafted. I second 'rib roast', it's a more accurate description and the people who would order it and pay good money for it are probably still going to order it imo. i recently had exact same experience, in my case what was running through my mind was the steak highly marked up as "aged" with no indication of how it was aged or for how long
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Sep 24, 2017 08:07
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if i saw that in a menu i would promptly leave the restaurant
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Oct 6, 2017 08:46
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The General posted:http://www.kinka.com if your gf wouldn't eat takoyaki then it wasn't meant to be
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Oct 12, 2017 12:01
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i just took my elderly mother to the release event for jonathan gold's top 101 list, a bit of a to do here in la. we came across roy choi, who i casually pointed out to her as we passed, only to have her toddle up to him and start burbling about her son who's also a chef. only a mother's love could raise someone who was once a line cook at a greasy spoon to the be equal with the progenitor of the food truck movement
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Oct 24, 2017 06:48
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Amy Pole Her posted:Time for the SA intervention. You’ve admitted to us in discord that you drink 3-5 beers before every shift having at least one party be drunk is the only way he knows to get down
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Oct 26, 2017 02:11
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Chef De Cuisinart posted:Online food handlers/managers courses that don't let me skip straight to the test can die in a goddamn fire. loving ServSafe gently caress, i would have been fine if they just let me skip ahead when i was done reading the text instead of waiting for the audio to finish. that course took loving forever
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Nov 2, 2017 08:17
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Chef De Cuisinart posted:5 walkins, all 600+ sq ft wait is that 600 square feet total or 600 square feet each cause if it's the second one that's some crazy poo poo
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Nov 9, 2017 04:44
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Thoht posted:And wouldn't you know it, the restaurant didn't fall apart while I was gone for a half hour and we still managed to get all our work done. this bit here took me so long to wrap my head around
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Nov 10, 2017 03:30
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Chef De Cuisinart posted:They're all also automatic doors. i missed this reading it the first time and now i'm insanely jealous. enjoy your palace with the cold storage capacity of a small warehouse
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Nov 10, 2017 07:04
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Willie Tomg posted:Reminder: the correct response to the callout "hot, behind" is "Thanks, I work out."
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Nov 19, 2017 01:55
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personally i hated the customers in whatever form they appeared in
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Dec 2, 2017 07:12
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Willie Tomg posted:while we're discussing ethically sourced Long Pig lets mention the New York Times, which is failing by the way, i'll ignore most of this list, but how could you ever justify time management? that's basically the crux of any position in any kitchen
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Dec 10, 2017 03:47
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it takes half a second to separate the shrimp meat from the tail, the only style i find kind of inconvenient is if they leave the whole shell on the shrimp and that's pretty rare just eat it the same way you would a mussel or a clam served in their shell
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Dec 16, 2017 10:25
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discendo vox, you are not representative of d&d and you know it
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Dec 22, 2017 09:15
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la min wage is already $12/hour, lots of places that want more than bottom of the barrel at starting at around $15. and i think in san fransisco and seattle the floor is even higher
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Jan 24, 2018 08:52
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Mu Zeta posted:SF minimum wage is $15+ tips but rent takes it all away. Even Oakland is expensive now. yeah, rent in most places in la makes $15 an hour a total joke
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Jan 30, 2018 03:08
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Skwirl posted:https://twitter.com/MurderBryan/status/960605174971752449 who has enough time and energy to print out little cards about perceived verbal slights? "get the gently caress out of my store" is also an imperative statement
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Feb 7, 2018 04:43
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The Maestro posted:Find your niche and do it well (or just do it better than your competition). Your #1 priority in anything you do is the guest. If everything is different every time they come in, they’re not gonna keep coming in (to an extent obviously). Your guest needs to be able to come in on a Monday lunch or a Friday night and be able to order the same drink and have it taste the same, and to receive the same high quality of service. i'm glad to find someone stating this standard aloud, because i seldom find a place that lives up to it gotten so used to figuring out when the good bartenders work at all the local places so i know when to bother showing up
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Mar 12, 2018 02:05
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Chef De Cuisinart posted:Fun fact: it takes way too loving long to compress 10lbs of various microgreens. i'm surprised you don't have some $10,000 atomic powered microgreen compressor
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Mar 23, 2018 20:01
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fizzymercy posted:LMAO, let me tell you guys about the time I worked at a hospital-run assisted living facility that made us peel the stickers off of bananas going into banana pudding. The bananas only came with stickers on where we were, no matter the (haha two families related by marriage) vendor. did they ever have an incident were a sticker somehow managed to get on a residents plate and they sued or something? that seems like the only type of thing that could provoke a weird as gently caress sticker bounty. unless management was a just a bunch of power tripping weirdos
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Mar 24, 2018 07:30
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Liquid Communism posted:"The minimum wage, with all due respect, is a 1938 income support system for a workforce that worked in manufacturing and agriculture," said Cicely Simpson, executive vice president for public affairs at the National Restaurant Association, at a panel discussion last month. "In our workforce, we have people who drive an Uber during the day and work in restaurants at night. They have no desire to spend their entire career in an entire industry." gently caress that guy
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Mar 25, 2018 02:23
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JawKnee posted:pay dishwashers more and you suddenly won't have a problem filling that position it was a nasty revelation to young me that a lot of people in the industry don't see your uncomplaining hard work as a virtue, just as something to take for granted until they get annoyed that you might no longer provide when you finally ask for something
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Mar 27, 2018 03:20
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empty whippet box posted:I have some hope that when shift leader positions come available, I'll be one of the ones considered. This is a reasonable assumption, I think, because the owners love me and tell me so constantly. I'm one of I think 2-3 people still getting overtime at this point and people show their appreciation for how well I do my job literally every day. However, I also came into this aware that it may be where I stay, without a pay raise, ever. That's OK, while I'd be happy to just work here for a while if they gave me a job paying 12-13 an hour, I'm also finishing my doctorate(writing my dissertation) in music so, like, if I really get tired of this type of work then I have things I can go do. I actually find washing dishes to be less oppressive than trying to make a living as a classical clarinetist. It pays more, too. i don't want to burst your bubble, especially when i don't know your exact circumstances, but getting promoted to shift lead may be infinitely worse then just working a steady dish pit shift. i kind of roll my eyes at the more culinary mind posters in this thread who post about how it's about the passion and the food, but honestly if you really are as hard working and contentious as you post, there are a ton of industries where you can make as good or better money for less work and with less substance abuse, criminality, destruction of your own body and just general degradation. you're not even collecting those sweet tips a waiter or bartender have the potential to get
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Mar 27, 2018 06:35
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pseudosavior posted:All I'm really seeing is that I made the worst possible choice when it comes to this industry. obviously i don't know the exact context of were you live, but if you're making poo poo money at a bad restaurant why don't you just jump ship and scout around. the singular perk of this industry is that it's incredibly easy to walk into most places and get a job. maybe this time you'll be paid poo poo but the company will be halfway decent
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Apr 1, 2018 01:43
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you should just come out of the dish pit swearing profusely and wildly waving the pot in the air. they'll get the message
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Apr 3, 2018 03:38
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pseudosavior posted:Opening manager no-showed, so the closing manager had to finally open the store 45 minutes after we were supposed to be prepping. why wouldn't your lunch closer be able to clock in in the middle of a health inspection? i've never heard of anything like that
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Apr 8, 2018 02:27
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Errant Gin Monks posted:So Petit Trois is ridiculously small and has wonderful food. It's amazing they can stay in business. my assumption for the past couple of years has been that ludo lefebvre has magic powers
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Apr 18, 2018 23:49
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nah, they just expanded the warning to all romaine coming from arizona
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Apr 21, 2018 00:09
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Naelyan posted:This is so loving true. Not the CdC thing necessarily (though probably), but at this point I can actively feel myself get shittier at my job and make lazier menus/less informed decisions when I haven't slept properly in a few days. It's something I've only come to really learn and take heed of in the last couple years, but it makes SO MUCH difference. especially in a management position. i had always tried to prioritize getting enough sleep so i could have better focus and mental clarity, but i made it a must do when i started to notice the quality and nature of the direction and feedback i was giving underwent a noticeable change when i stopped getting enough sleep during extended crunches
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May 11, 2018 03:50
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