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Reminds me I could do a write-up of a local restaurant that accidentally ordered 10 times as much wagyu as they needed right as they first opened if anyone's interested My significant other at the time was a kitchen manager there, they've since shuttered
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Jul 26, 2019 05:39
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cowboy
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 Asian place, had loving great sushi and hors d'oeuvres for the friends and family soft open; the only time I ate there. Wagyu was intended as a menu staple (labeled as kobe because of course). They needed, I'm guessing, about $1,000 of wagyu to get started. This is whole rounds (or something, I'm a bartender not a cook), requiring handiwork to break down prior to serving. Someone hosed up the order. So $10,000 of wagyu shows up. The supplier does not do returns on wagyu, because why'd you. All hands are required on deck, because these are rounds or sides or what have you that have to be portioned out. They weren't even open yet, so this was intended as a training day in general. Instead, everyone got trained on how to break down whole beef bits into steaks and such. The restaurant lasted 4-6 months, and instead of having kobe tartare as a featured menu item it became "we've got wagyu burgers!" Shame, really, they had some very skilled chefs involved, but lol that someone tapped "0" too many times and destroyed their restaurant. Everyone I knew there went on to better-run restaurants, at least. /e for clarity it might have been ten cases that they actually wanted but they got a hundred stringless fucked around with this message at 07:18 on Jul 26, 2019 |
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Jul 26, 2019 07:01
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Yeah I just know that they needed to be broken down into actual portions rather than arriving already portioned out And boy, so did everyone working there
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Jul 26, 2019 10:02
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She was not in charge of making orders, no. It was a large place, there were many kitchen managers.
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Jul 27, 2019 06:18
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I'll point out that "sushi" probably looks better on the ol' resumé than "cafeteria" but lol at getting paid $2/hour extra for an extra hour+ a day just on the road. Is that going to pay for the extra gas, or the extra wear and tear on both your vehicle and you? You should be basing this on what that hour is worth to you. It also sounds like the side benefits are better at the closer place. I also agree with the above. Make it a bargaining chip! /e it would also help to have a ballpark on how much extra that $2/hour is. Like if you're living somewhere cheap and it's a difference of $8 or $10/hour, that's a big deal. If it's the difference between $18 and $20 or better, no-brainer to go with convenience. But if it's the former that wear and tear on you and your car are going to be much worse on your finances anyway. And before anyone thinks I'm lowballing too much on that $8-10, well, This Is America. stringless fucked around with this message at 09:16 on Sep 10, 2019 |
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Sep 10, 2019 09:10
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Yeah, cost of living is all over the place. A few years ago I was at $300/month plus a share of utilities in a decent house in a great neighborhood. I've moved to a different state and now my share is $900/month for a much smaller apartment. Tipped labor minimum wage more than quadrupled with the move, though! I should clarify that this makes it much more difficult to get hours on the clock, especially as the new guy. stringless fucked around with this message at 09:30 on Sep 10, 2019 |
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Sep 10, 2019 09:27
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Skwirl posted:I'm front of house and I've also never worked in a state where minimum wage was significantly less for tipped workers. Federal minimum wage for tipped labor is ~$2.13 or 2.14 per hour so good on you for being in states that aren't assholes in that specific way.
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Sep 10, 2019 12:14
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I've been able to be somewhat choosy and with one exception all of my industry jobs have been places I've wanted to spend downtime at.
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Sep 18, 2019 04:14
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Naelyan posted:The poo poo you've seen in movies for casinos? Yeah, that's actually all real. North Americans (not just Americans, because they're stupid big in Canada as well) love their casinos. Specifically, their casino buffets. I can only speak of Vegas and Tunica, but a sizeable fraction of gamblers' primary goal is to get a comped ticket to the buffet. But man, it's "the customer is always right" in the original sense, the buffets are fuckin' awesome Me, I'll play Pai Gow for a couple of hours and get wasted for $5-10 Or Blackjack for +/- $150 stringless fucked around with this message at 11:49 on Oct 7, 2019 |
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Oct 7, 2019 11:46
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Raikiri posted:I figured in Vegas sure but I just looked it up and the biggest casino is in Oklahoma? The gently caress? Eh, we're all about "largest" in the USA. But that's just about floor space (which should be easy in Oklahoma because there's plenty of space). All of the top 10 largest casinos in the USA are probably the only casinos in their area. Yes, the WinStar in Thackerville, OK has 600,000 square feet of gaming space. Yes, that's more than any single casino in Vegas. But the top four in Vegas combined are hilariously close to 666,000 square feet of gaming space and there are a hell of a lot more than four casinos in Las Vegas. 21 casinos with over 100,000 square feet of casino space makes a difference in this calculus stringless fucked around with this message at 17:02 on Oct 7, 2019 |
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Oct 7, 2019 16:59
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Science WHORE posted:No, we don’t autograt. We aren’t exactly a 5 star sit down restaurant. Our main business is homestyle casseroles and hot dogs to go, we don’t often get more than a group of 4 coming in to sit down. Sunday brunch is usually when we get the most sit down business and we still get stiffed a lot. I think some it is because we do order at the counter, then serve at the table. Folks tend to forget when there’s no check at the end of the meal, although we have square, so the option is definitely there when you run your card. relevant av text
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Oct 14, 2019 00:18
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mandatory lesbian posted:Look I get it's exploitative and lovely but if my company is paying for my liquor then heck yeah I'll work there I'm absolutely technically experiencing wage theft, but there's an understanding from the upper levels that it's made up for with drinking once closing duties are finished. Ultimately they're probably saving money that way what with only having 1/8th tops of the staff "full time" and therefore having to cover benefits but I'm nowhere near that so it works out okay for me. Oh, there it is.
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Dec 16, 2019 01:02
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I'm used to bartending and I prefer it, but bartenders are in high supply and low demand where I've moved to. I've been working as door/bouncer/barback since August. A guy with technically more seniority just came back from six months of deployment and it was the two of us for door/bouncer duty for his first shift back on. I had nearly two weeks warning and had been stressing out, but somehow everything went smoothly! The local alcohol commission has been on a warpath for a couple of months. We turned away the no-ID/expired ID people, we turned away the showed-up-hammered people, we let in a whole bunch of people that had their papers in order and were just looking for a good time, everything went wonderfully smoothly for an Irish bar on New Year's Eve. I wish it had been and hope it was as copacetic for everyone else. stringless fucked around with this message at 20:27 on Jan 1, 2020 |
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Jan 1, 2020 20:25
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Yeah if there are multiple red and white options on offer, the house red or white are almost certainly decent. If they only have a house red and a house white, drink something else that doesn't require vermouth.
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Feb 6, 2020 09:57
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Disargeria posted:gently caress bartenders and how much they earn. So has anyone else heard people talking recently about how you can be bartending because you're tending bar but somehow you can't "bartend" because that's supposedly improper English? Or some mix of "bartender", "bartending", "tending bar" and so on. gently caress 'em, they're all valid English and these people are getting incorrectly angsty about English from some meme probably.
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Feb 16, 2020 18:48
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Had a bar manager joke about putting bells on me because he had no peripheral vision and I wasn't yet in the habit of calling out "on your left" and such, being used to working solo. After a few unintended I also tap shoulders based on the side I'm passing on, but I startle easy with unexpected touches too and hadn't connected that, so thanks for putting that out there. stringless fucked around with this message at 04:20 on Feb 19, 2020 |
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Feb 19, 2020 03:46
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Go to an Outback Steakhouse and be very confused as to why people are announcing that they have an "order" while walking into and out of the kitchen until you realize what they're actually saying.
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Feb 19, 2020 07:19
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Good news! March Madness is cancelled. bad news for me, i work at an irish bar now and was banking on a windfall from st. pat's stringless fucked around with this message at 09:08 on Mar 13, 2020 |
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Mar 13, 2020 09:06
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Last night demonstrated that between classes going online only and spring break kinda coming up anyway and flights being irresponsibly cheap, college kids don't care. I work at one of the Irish bars in Waikiki. Don't pray for me, but please feel for me.
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Mar 15, 2020 18:03
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Oahu and Maui close today at 4:30 PM Island Time until April 30 for everything not deemed essential. Food delivery and takeout counts as essential, so back of house might come out of this okay for businesses already set up for takeout and delivery. Gig delivery people are going to make a killing until landlords start going "ahem you still owe me" and well we'll see how that goes. Front of house is murdered. And so is the unemployment website. April 1st is going to be unpredictable.
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Mar 23, 2020 14:54
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maybe, but "schmaltz" exists already.
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Mar 29, 2020 09:57
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mllaneza posted:Schmear isn't working for anybody ? i didn't know precisely how to spell it or that's what i would have gone with
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Mar 29, 2020 14:32
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SHVPS4DETH posted:restaurants are already abandoning grubhub and uber's a tainted brand as well
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May 28, 2020 03:05
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and there's always been a sizeable fraction of restaurants on UberEats using stock images anyway, who's to say it isn't already happening? /e for spelling stringless fucked around with this message at 17:15 on May 28, 2020 |
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May 28, 2020 04:34
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JacquelineDempsey posted:So, how do y'all like it: the bad news first, then the good news, or the other way around? meh, label it and and people can read it however they want
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Jun 4, 2020 00:41
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Whatever fraction it is of places that have a copier, the fraction of places that have a laminator is smaller.
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Jun 14, 2020 09:12
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There's a place in Memphis with a smoky ginger slaw that is by far the best I've ever had. The owner's not a dumbass though so I doubt it's been open at all since March.
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Jun 27, 2020 06:24
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No Wave posted:I remember ten years ago when Oskar Blues was one of the few microbreweries that had a canning machine and it was their whole marketing angle! I'm guessing yellow rose doesn't actually have the ability to can it requires a whole setup. When I was working the taproom at a brewery and they started canning they hired a service that set the operation up, canned a whole bunch of beer, then broke it down.
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Jul 10, 2020 09:59
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Ask them if they're allergic to empathy
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Jul 21, 2020 11:57
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parthenocarpy posted:I hope you guys are up for a series of posts like this. These are very short snippets of a larger project I'm working on chronicling my time as a cook and, later, dishwasher at some of Seattle's finest restaurants. I'm also looking for people to share their own stories of the dishpit and the odd characters who work there. the formatting could use a bit of work, but i can see you did have tabs it's just that they don't show on SA
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Oct 19, 2020 11:13
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virinvictus posted:I want to just be a line cook for a few years to relax, but I don’t know what the scene will look like.
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Nov 19, 2020 11:48
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Shooting Blanks posted:(Full disclosure: I'm in the early stages of planning a bar with a couple friends. Zero interest in dealing with food, my preference is a pad and power hookups for 1-3 food trucks. Maybe I'm the idiot.) Anyway, from experience, my recommendation would be to work with the food trucks on scheduling first--so you know which ones will show up and when--then have rotating drink specials that explicitly complement what they offer. And unless you're pushing significantly past 50+ seats stick to one food truck per night because the competition over a semi-captive audience can get pretty hosed up unless you're deliberately scheduling an entree/appetizer truck and a dessert truck.
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Nov 20, 2020 12:39
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Animal-Mother posted:What's going to happen when half the cooks on Earth lose their sense of smell or taste because of covid? "Taste this. Is it ready? Is it good? More salt?" I have no loving idea, I might be permanently hosed up from a virus.
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Dec 4, 2020 07:40
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Usually only a percentage will be available immediately, with the rest available a day or three later. Definitely depends on the bank, though.
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Jan 1, 2021 03:01
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Skwirl posted:If possible always go with a credit union instead of a bank.
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Jan 1, 2021 13:39
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On top of it being yet another representative element of a broken system, It's also a way to remind the working class paycheck by paycheck about "those freeloaders taking our money!!" But it's fine, there's an app that gets you paid per diem now! Their advertising is a thin veneer on "are your employees barely scraping by at the end of the week? well, what if they were barely scraping by at the end of the day, every day of the week? 'Employees are your most valuable asset', after all!" stringless fucked around with this message at 16:16 on Jan 1, 2021 |
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Jan 1, 2021 16:09
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casque posted:Were they trying to approximate a beaten biscuit?
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Feb 16, 2021 03:20
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BiggerBoat posted:Question about the industry: Eggs, potatoes, bacon, easy to fancy up, relatively cheap to buy in bulk compared to the more diverse ingredients involved in lunch/dinner service. Kitchen staff usually makes the same hourly regardless of what time of day they're working.
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Feb 22, 2021 06:09
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Grandmas Cookies posted:The only Brunches I’ve ever been to were, some high scale Buffet Brunch ( I was invited to, didn’t want to go).
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Mar 13, 2021 13:59
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| # ¿ May 14, 2024 09:28 |
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Less often now, but yeah I've definitely woken up from ticket printer nightmares. Sometimes, though, I get to relive the night it was just me and a newbie behind the bar with no backup for a couple of hours while the rest of the staff were working at or supporting other places on the property In our building the AC failed, the music stopped playing, and hundreds of people got their drinks in a timely manner because we loving rocked it. Once I realized the poo poo we were in I did take him in the back for a half-minute pep talk that was as much for me as it was for him. "We've got this. You start from the left, I'll start from the right. After we meet in the middle, we'll do it again. If you need to take a breath, take a breath. You good? Let's do this." My recommendations got that guy hired at two other bars since then, dude's a legend.
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Mar 15, 2021 04:47
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