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Soon-to-be-former sous called in "don't feel like working" on Valentines, showed up next and yesterday was nc/ns. If his BS just affected chef, fine. Whatever, get your rocks off, you loving manchild. But when it affects me and the guy we called in, gently caress you. Because of you, we're a day and a half behind in prep. You're lucky I didn't accidentally drop your ipod in the fryer. Ok, done, thanks.
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| # ? Feb 17, 2012 16:03 |
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| # ? May 23, 2013 02:17 |
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meatcookie posted:
Run it through the dishwasher instead.
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| # ? Feb 17, 2012 16:28 |
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Thumposaurus posted:Yeah but then you gotta clean melted plastic out of the fryer. Don't be stupid. Set it in an aspic.
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| # ? Feb 17, 2012 16:43 |
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Don't feel like working? On one of the busiest days of the year? gently caress you so hard, seriously. What you need to do is put a bunch of quarters in the oven for 10 minutes and then put them on his station.
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| # ? Feb 17, 2012 17:03 |
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Turkeybone posted:Don't feel like working? On one of the busiest days of the year? gently caress you so hard, seriously. There was a douchey fry cook at this one place I worked who would show up in cowboy boots and then change into shoes for crews or whatever. During his fifth 10-minute cigarette break of the morning a five gallon bucket of water was found and a remote cooler of the freezer was cleared. someone tipped him off about a week later.
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| # ? Feb 17, 2012 17:23 |
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branedotorg posted:Just don't get too close to the bartenders. Your mates are great but if the cut corners, especially after close it's your head that takes the blame. It's a kind of tough niche, since I started as a bartender and still swing some shifts. Thanks for the offer of an ear, but my main line is still as a bartender at a different place (and a caterer, freelance for various brands, and I might take up robbing banks while I'm at it).
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| # ? Feb 17, 2012 17:36 |
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Wroughtirony posted:There was a douchey fry cook at this one place I worked who would show up in cowboy boots and then change into shoes for crews or whatever. During his fifth 10-minute cigarette break of the morning a five gallon bucket of water was found and a remote cooler of the freezer was cleared. How did he not realize they were missing at the end of that shift?? Did he just think someone stole his boots?
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| # ? Feb 17, 2012 22:15 |
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Iron Chef Ricola posted:Don't be stupid. Set it in an aspic. brilliant  . The case, if any, gets it's own separate mold.
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| # ? Feb 17, 2012 23:57 |
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Hah one of the new places that just opened with a "local celebrity chef" is now in trouble because they were putting bull testes onto pizza but not listing it as an ingredient. This is/was one of the "Best New Restaurants" in the local paper.
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| # ? Feb 18, 2012 00:46 |
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Garregus posted:Hah one of the new places that just opened with a "local celebrity chef" is now in trouble because they were putting bull testes onto pizza but not listing it as an ingredient. This is/was one of the "Best New Restaurants" in the local paper. Uhhh were they just like trolling the community or what? I mean any sort of specialty ingredient you would want to play up.. unless you were being a jackass.
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| # ? Feb 18, 2012 15:14 |
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Perhaps it was a vegetarian pizza where the balls were supposed to be tofu...
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| # ? Feb 18, 2012 17:10 |
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Apparently he is just trolling people. http://www2.richmond.com/entertainm...les-ar-1697580/
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| # ? Feb 18, 2012 19:19 |
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The Midniter posted:How did he not realize they were missing at the end of that shift?? Did he just think someone stole his boots? He noticed they were missing, but nobody had any idea where they went. Quite the mystery.
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| # ? Feb 18, 2012 21:40 |
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Garregus posted:Apparently he is just trolling people. Swinging Steak, genius: pure and simple.
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| # ? Feb 18, 2012 22:58 |
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magnetic posted:Swinging Steak, genius: pure and simple. great way to drum up a little controversy and press to make up for an otherwise boring and trite menu. Why be good when you can be obnoxious?
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| # ? Feb 18, 2012 23:07 |
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Wroughtirony posted:great way to drum up a little controversy and press to make up for an otherwise boring and trite menu. Why be good when you can be obnoxious? I'm both, what then?
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| # ? Feb 18, 2012 23:08 |
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magnetic posted:I'm both, what then? You're a golden god, magnetic. You just need to franchise so I can open a DC Man Pies.
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| # ? Feb 18, 2012 23:09 |
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Wroughtirony posted:You're a golden god, magnetic. You just need to franchise so I can open a DC Man Pies. I demand my pies be gender neutral.
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| # ? Feb 19, 2012 00:06 |
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You will only get gender binary pies, and they will only have an X and a Y flour. No double X flowers, that's how you get them frenchy quiches and tarts and poo poo 
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| # ? Feb 19, 2012 01:10 |
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Wroughtirony posted:You're a golden god, magnetic. You just need to franchise so I can open a DC Man Pies. I think "Man Pies" is liable to be interpreted. Why not call it "Mrs. Lovett's Pie Shoppe"? So, I have a question. Is it indicative of anything when the owner's adult son is working as a part time dishwasher and being paid more than the prep cook? Rule .303 fucked around with this message at Feb 19, 2012 around 04:09 |
| # ? Feb 19, 2012 04:06 |
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Rule .303 posted:I think "Man Pies" is liable to be interpreted. Why not call it "Mrs. Lovett's Pie Shoppe"? The owner really wants his staff to hate/not respect him and his son?
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| # ? Feb 19, 2012 05:12 |
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Rule .303 posted:I think "Man Pies" is liable to be interpreted. Why not call it "Mrs. Lovett's Pie Shoppe"? Man Pies - implies 'man kind' (or so we say.) Man -2. a member of the species Homo sapiens or all the members of this species collectively, without regard to sex: prehistoric man. However it is open for interpretation, and that's what makes it golden. Anyone who knows how I came up with the name knows I wanted to market meat pies in every truck stop in America. Turns out that the name appeals to women more than men. :V
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| # ? Feb 19, 2012 20:43 |
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So you aren't planning to kill people, grind them into mince and make pies out of them? That's a relief. Sweeny Todd was my favorite play about cooking. Rule .303 fucked around with this message at Feb 20, 2012 around 04:07 |
| # ? Feb 20, 2012 04:05 |
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these pies are not made with real men.
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| # ? Feb 20, 2012 17:21 |
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Starting tomorrow as Chef de Cuisine at another country club here in town. Got an email from the chef the other day saying I was starting on a "weird week". This is code for the chef and 2 others being off this week. OOPS! I'm itching to get in there and see what this place is all about though. My last day at the old place was Valentine's Day, then they allowed me to use the rest of my vacation to have a week off before starting the new gig. I got so antsy sitting around that I went and staged at this neat place in downtown KC simply because I was bored. But the chef there paid me in pork products and PBR tallboys, so I can't complain. Regardless, I'm both excited and nervous about this new job. My old club wold consider 50 people a "busy night", and this place does about 120 on a busy night. But they make just about everything in house, including stuff for banquets, and maintain an inventory around 13k as opposed to my other club's inventory of around 35k, much of which is frozen apps for banquets. My goal is to soak up as much knowledge as I can that will help me in my goal of finally leasing out this prime spot by my house and doing my part to ruin the corporate stranglehold on suburban Kansas City dining. Either that or bankrupt myself and my business partner. WHO KNOWS.
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| # ? Feb 20, 2012 21:29 |
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Turkeybone posted:Ugh at least when I was in the kitchen I didn't have to deal with poo poo like this: I feel your pain...that's my major.
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| # ? Feb 20, 2012 23:06 |
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So hey. I posted back in January or so that I hated my job. Shortly thereafter I got a sous position at a smallish semi upscale place with a 3 person line which is also closer to home, and paid a few dollars more per hour, so I was pretty stoked. I already knew the chef and the owners a little, and have been there a month and a half with things running fairly smoothly. However. Chef just got hired on at a nice resort at the Oregon Coast, and will be leaving next week. They finally hired someone, who I've met for all of 5 seconds, but apparently the guy knows his stuff, knows how to run the books, but hasn't worked on a line in about 20 years (or banquets, etc.). In the mean time, the owners are overly stressed (and one is drinking more than usual, which is a terrifying prospect), Chef is getting a small case of short timers, our pantry chef is going through a messy break up and isn't doing a great job, the groupon ad that they ran before I started is about to expire, so the place is at capacity from 5pm til 10pm, and it turns out that there's a gap between when current chef leaves and new chef starts, so we're riding dirty for a friday and saturday shift.  On the bright side, the amount of alcohol I can ingest has grown exponentially since graduating in July, and ramped up even more this month! Hooray!
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| # ? Feb 21, 2012 10:43 |
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Holy poo poo i'm burned out.
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| # ? Feb 23, 2012 02:54 |
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I hate retards holy poo poo. Four more weeks of this bullshit.
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| # ? Feb 23, 2012 15:37 |
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ApolloCreed posted:Holy poo poo i'm burned out. For me, it is getting a bit easier and harder. Easier because I am getting used to working and harder because of my crowd. You see working as a dining aide on different floors has it's pros and cons. But working at the some floors meant having to pre-set drinks/desserts/nourishment for elderly folk. Some keep to themselves and others I swore to god is out to directly make my life miserable. And unlike meatcookie's coworker, our manager takes personal electronics seriously which means no MP3s allowed (not that it helps since some of them groan to the point the MP3 wont save you
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| # ? Feb 24, 2012 05:38 |
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My new job promoted me, on track (3-5 months) to salaried restaurant manager! It's not fancy food and we don't really cook anything but bread. I'll take working for a stable, successful company over anything that involves even 1/10th of the crap I put up with at the pizza place. So my question, is fast food below all of you or can I still contribute?
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| # ? Feb 26, 2012 00:31 |
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Silver Nitrate posted:My new job promoted me, on track (3-5 months) to salaried restaurant manager! It's not fancy food and we don't really cook anything but bread. I'll take working for a stable, successful company over anything that involves even 1/10th of the crap I put up with at the pizza place. you can still contribute all the hilarious/horrific poo poo your staff is going to do
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| # ? Feb 26, 2012 02:38 |
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Was prepping bags of fries before the night rush and the owner, who is normally never around, walks up and suggests that if I weighed out only 5 or 6 ounces instead of the usual 8 per bag that nobody would really notice. Last time she was around she kept telling people to put 1/2 much meat into wraps that have lots of toppings because nobody would be able to tell. Not to mention she's been bugging everyone for new menu ideas only to shoot down every suggestion with "too much work" despite never actually working in the kitchen. Edit: guess I really didn't have a point here, just ranting out of frustration.
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| # ? Feb 26, 2012 02:46 |
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I cant believe I've never seen this sub forum before, and this thread. I've been readin through. Its like reading my own thoughts.
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| # ? Feb 26, 2012 03:08 |
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Silver Nitrate posted:My new job promoted me, on track (3-5 months) to salaried restaurant manager! It's not fancy food and we don't really cook anything but bread. I'll take working for a stable, successful company over anything that involves even 1/10th of the crap I put up with at the pizza place. I'm unemployed and I still post. :-) Plus, salaried first-line management in fast food is probably one of the more entertaining (for us, maybe not you) foodservice jobs out there.
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| # ? Feb 26, 2012 15:28 |
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Maybe I'm bragging, but I've been on the crew of a new restaurant since the beginning , and we've just been nominated for best new restaurant via James Beard. Now we're booked out for weeks, and it's getting harder and harder. Awesome!
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| # ? Feb 26, 2012 18:09 |
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I'm effectively/semi-formally the sous at my restaurant. Salaried, work a ton of hours, the chef is rarely there, so short of creating new dishes, if it needs to be done, I do it. Just found out that the two night time managers beneath me make more while working far less and having effectively no responsibilities beyond basic supervision and line cooking duties. Not happy...
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| # ? Feb 26, 2012 18:34 |
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Fuzzy Pipe Wrench posted:Was prepping bags of fries before the night rush and the owner, who is normally never around, walks up and suggests that if I weighed out only 5 or 6 ounces instead of the usual 8 per bag that nobody would really notice. Last time she was around she kept telling people to put 1/2 much meat into wraps that have lots of toppings because nobody would be able to tell. Not to mention she's been bugging everyone for new menu ideas only to shoot down every suggestion with "too much work" despite never actually working in the kitchen. Why would you individually portion fries? That is super time consuming. 5-6 oz is about right, too... I get what your saying though, cutting corners in all the wrong places. Also arghghghghg cleaning out the grease trap this morning...yummy! Garregus fucked around with this message at Feb 27, 2012 around 15:12 |
| # ? Feb 27, 2012 15:10 |
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Garregus posted:Why would you individually portion fries? That is super time consuming. 5-6 oz is about right, too... We individually portion out all sides/appetizer items so during a rush getting them made requires 0 thought other than "dump baggy of whatever into basket, press correct timer button". It's mostly a holdover from when the restaurant used to be a chain place I guess (most of the staff and all of the managers are the same).
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| # ? Feb 28, 2012 01:25 |
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| # ? May 23, 2013 02:17 |
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how about during service you grab a handful from the hotel pan - which is probably faster - instead of wasting someone's (your) valuable prep time with a worthless project like "portioning fries"
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| # ? Feb 28, 2012 02:46 |
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