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I got those bits of advice already, but I still appreciate the input Wrought  .And yeah. I can just see the kind of folk who'd hire me. They'd be... like my yuppie former Mary Kay salesman, former Disney employee, now married to some guy in politics, cousin.
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| # ? Jun 3, 2012 00:36 |
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| # ? May 25, 2013 19:47 |
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week one of dishwashing is done! and i'm having fun.  It's surprisingly challenging juggling the dish pit, and I seem to be doing alright, since nobody has yelled at me yet.
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| # ? Jun 3, 2012 02:14 |
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Manuel Calavera posted:I got those bits of advice already, but I still appreciate the input Wrought You should cook in your fur suit, there might be a niche for that.
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| # ? Jun 3, 2012 21:57 |
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mindphlux posted:I apologize, I take back everything negative I said about induction cooktops. upon review, I was thinking glass-topped electric ranges (halogen powered) were induction. but, I guess I have never used a true induction range. I guess I should at least give them a chance. It has a pretty limited range, you just need to keep that in mind and everything works about the same. Srsly go try induction it owns.
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| # ? Jun 4, 2012 02:27 |
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Turkeybone posted:You should cook in your fur suit, there might be a niche for that.  It's been awhile since I got one of those. You jerks will miss me when I'm gone for a week for my convention.
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| # ? Jun 4, 2012 06:41 |
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Manuel Calavera posted:
I don't think I would have noticed...
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| # ? Jun 4, 2012 18:29 |
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I recently started working at a restaurant much fancier than any place I worked at before. I'm the only one in the kitchen without a culinary education, and education besides I'm the least experienced by a wide margin. I'm scheduled as being responsible for the staff meal on my next shift (Thursday) and I'm pretty intimidated about it. I'm calm on a line when poo poo hits the fan, and I'm good with a knife, but I'm no cook (in comparison with my colleagues). The staff meals I've seen prepared so far have all been off-the-cuff inventions based on what was available in excess at the time. I'm looking for suggestions for something I could quickly prepare from each of: cod, salmon, or steak, since it's likely that I'll be looking at using one of these. I'll have to feed betwteen 4 and 7 people.
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| # ? Jun 4, 2012 20:12 |
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Pizza or stew.
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| # ? Jun 4, 2012 20:20 |
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Newf posted:I recently started working at a restaurant much fancier than any place I worked at before. I'm the only one in the kitchen without a culinary education, and education besides I'm the least experienced by a wide margin. I'm scheduled as being responsible for the staff meal on my next shift (Thursday) and I'm pretty intimidated about it. I'm calm on a line when poo poo hits the fan, and I'm good with a knife, but I'm no cook (in comparison with my colleagues). The staff meals I've seen prepared so far have all been off-the-cuff inventions based on what was available in excess at the time. 2" Hotel pan with onions(or leeks), garlic, fresh herbs, arrange some portions of fish, add water and season everything well. Cover the pan with buttered foil. Set aside to bake for 30-40 minutes or until the fish is just cooked through. Do not put too much water. Make rice in a hotel pan. Toast your rice a bit with oil or butter, add some herbs and season. Get your water hot, pour it in cover with foil and bake until done. plain green salad with dressed something simple garlic bread; grind garlic and parsley in a food processor with butter until it is a fine compound. Spread on bread an bake either together wrapped in foil or individually depending on your taste in garlic bread. You should be able to whip that poo poo together in 15-20 minutes. Make it all first thing, then you will have plenty of time to do your prep. During that time that other cooks would be wanking on the stove top.
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| # ? Jun 4, 2012 21:22 |
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magnetic posted:Make rice in a hotel pan. Toast your rice a bit with oil or butter, add some herbs and season. Get your water hot, pour it in cover with foil and bake until done. Mind blown.
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| # ? Jun 5, 2012 06:23 |
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Newf posted:I recently started working at a restaurant much fancier than any place I worked at before. I'm the only one in the kitchen without a culinary education, and education besides I'm the least experienced by a wide margin. I'm scheduled as being responsible for the staff meal on my next shift (Thursday) and I'm pretty intimidated about it. I'm calm on a line when poo poo hits the fan, and I'm good with a knife, but I'm no cook (in comparison with my colleagues). The staff meals I've seen prepared so far have all been off-the-cuff inventions based on what was available in excess at the time. Grilled Salmon with Beer mustard butter bed of rice with garlic Or just ask your coworkers for recommendation, the place you work at sounds like its full of a bunch of nerds who would be happy to offer suggestions
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| # ? Jun 6, 2012 16:50 |
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So I interviewed for a new place opening up here in KC, and it went pretty well. I am friends with the Exec, and the owner seemed to enjoy what I had to say. Was looking forward to getting out of my hellish country club gig and helping open a brand new place as sous. Then that very night I get a call from an old friend saying the place she used to work at long ago is looking for a chef. So I meet with the owner, it's a place I've never heard of, and it's the tiniest little place in an old victorian house downtown. Smallest kitchen I've ever seen. The owner is a sweet older lady with just the right amount of eccentricity, and everything about it felt right. She offered me what the other place was going to pay me salary-wise. And they are closed Sun-Mon-Tues. And I would be the executive chef. And I'm both terrified and excited beyond belief. I'm doubly excited for friday night Paella night. The old chef is leaving on good terms, and I really hope he can give me a couple days of showing me what systems he has in place. Any of you goons have experience working in very tight quarters? I mean this kitchen looks like a tiny apartment kitchen. It has an electric range for gently caress's sake. But there is a good professional quality convection oven, thank god for that. But aside from those two items and a microwave, that's all the cooking equipment! And it's an entirely from-scratch kitchen. Just looking at it makes my head hurt trying to imagine how to put food out with 4 electric burners. I think I may just buy a grill for out back! [edit]also, the whole reason I started this job search was benefit related (long story short, I currently work in KS and have to work in MO for insurance reasons). I told my chef about 3 weeks ago about what was going on, and that I would be looking for another job. I basically told him I didn't have a specific date, but that I planned on being out within a month. And now that this other job fell in my lap, they really need me to start ASAP. I feel bad about giving my official notice today saying I will be leaving in a week, but is that really a dick move considering I told him awhile ago that I was leaving? I feel I've given ample time for them to find a replacement, I just don't want to burn any bridges. Zadmaster fucked around with this message at Jun 6, 2012 around 17:21 |
| # ? Jun 6, 2012 17:05 |
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Thanks for the suggestions all, particularly magnetic 
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| # ? Jun 6, 2012 18:38 |
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Got hired by 5Guys today; can't wait forever. Anyone have work experience there?
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| # ? Jun 7, 2012 17:01 |
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denereal visease posted:Got hired by 5Guys today; can't wait forever. Anyone have work experience there? Mmm now I want to go eat there; I wonder if 5guys is on myfitnesspal
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| # ? Jun 7, 2012 18:55 |
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It's probably on there, look for red writing in caps and a skull icon. 
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| # ? Jun 7, 2012 18:58 |
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Yep, it's there. Large fries is 1500 calories 
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| # ? Jun 7, 2012 19:05 |
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Turkeybone posted:Yep, it's there. Large fries is 1500 calories Isn't a large fry at 5 guys over a pound of french fries?
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| # ? Jun 7, 2012 19:07 |
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Fuzzy Pipe Wrench posted:Isn't a large fry at 5 guys over a pound of french fries? Yes, and they're soggy and awful.
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| # ? Jun 7, 2012 19:08 |
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Halalelujah posted:Yes, and they're soggy and awful. Maybe you have a bad 5 Guys, but the fries I get at the ones I've been to have always been acceptable and slightly above average compared to all the crappy breaded sysco fries I see at most local places.
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| # ? Jun 7, 2012 19:11 |
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Halalelujah posted:Yes, and they're soggy and awful. If you like ultra-crisp shoestring fries, 5 guys fries are terrible. If you like thick fries with a mashed potato interior, 5 guys fries are pretty good. Definitely not great, however. Not enough crisp, as Halal said. If you get their fries to go, please please please open up the bag with the fries and take out the napkins they like to put right on top. They're fresh, steaming hot fries, and the napkin plus a closed paper bag is enough to make them soggy and poo poo within minutes.
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| # ? Jun 7, 2012 19:47 |
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The one five guys I went to in the middle of Baltimore (now defunct, sadly) was really great about making crispy crispy fries. They had that poo poo nailed down. Many others have been meh.
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| # ? Jun 7, 2012 20:05 |
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Five guys will make fries extra-crispy upon request. Request it.
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| # ? Jun 7, 2012 20:55 |
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Fuzzy Pipe Wrench posted:Isn't a large fry at 5 guys over a pound of french fries? Yeah, I don't know anyone who can eat a large fry by themselves, it's a preposterous amount of fries.
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| # ? Jun 8, 2012 01:45 |
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Geniepolice posted:Yeah, I don't know anyone who can eat a large fry by themselves, it's a preposterous amount of fries. Seriously? What kind of goon are you. I'm a recovering fatty but I can still take down a burger and large fries with no (immediate) issue.
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| # ? Jun 8, 2012 02:28 |
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Turkeybone posted:Seriously? What kind of goon are you. I'm a recovering fatty but I can still take down a burger and large fries with no (immediate) issue. holy crap that is a lot of food. I can split a burger and small fries with a person.
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| # ? Jun 8, 2012 04:28 |
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Are there any tips of how to do mussels as fast as possible? I can get the beard off fairly quickly, but is it better to scrub them with a green scrubby under water, or to scrape the crap off with a paring knife?
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| # ? Jun 8, 2012 04:59 |
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denereal visease posted:Got hired by 5Guys today; can't wait forever. Anyone have work experience there? I worked there for a year and a half, ask away. (the fries are indeed better when you ask for them well-done)
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| # ? Jun 8, 2012 15:45 |
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denereal visease posted:Got hired by 5Guys today; can't wait forever. Anyone have work experience there? My brother worked there for a while as well. The only take-aways I can remember is that orders are acknowledged (in his location) with "Heard!" and that there's supposed to be a standard patty size, but no one gives a poo poo about that. Also, their fry seasoning smells just like Cup Noodles soup mix. I'm going to have to request my fries extra crispy the next time I go there. I wasn't aware that was a thing.
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| # ? Jun 8, 2012 18:33 |
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Turkeybone posted:Seriously? What kind of goon are you. I'm a recovering fatty but I can still take down a burger and large fries with no (immediate) issue. lol christ I have trouble with a relatively small mcdonalds quarter pounder and small fries. I usually make it through about 10-15 fries.
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| # ? Jun 8, 2012 23:52 |
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also I eat them really daintily with my pinky sticking out
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| # ? Jun 8, 2012 23:52 |
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At peak fattiness I could eat four McDoubles without flinching, but a double bacon cheeseburger from Five Guys, plus the large fry, was more than I could do. I've been meaning to go back, I haven't been since like September, 40 pounds ago. On a traffic note, it seems like we're done with graduations entirely (thanks, high schools) and once all these roving bands of girl scouts get outta town we should be done with the mondo huge parties for the summer. Whee!
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| # ? Jun 9, 2012 05:42 |
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The cops literally pepper sprayed our patio tonight. A fight broke out down the street and all the high school kids sitting out there ran up to join in. We closed the patio for the night and had everyone who got off work escorted to their car. I know this is a pretty e/n post, but I couldn't help but share. Good times.
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| # ? Jun 9, 2012 08:02 |
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mindphlux posted:also I eat them really daintily with my pinky sticking out Well sure, if McDonalds is haute cuisine in whatever bumblefuck you live in.
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| # ? Jun 9, 2012 13:25 |
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EvilRobot posted:The cops literally pepper sprayed our patio tonight. A fight broke out down the street and all the high school kids sitting out there ran up to join in. We closed the patio for the night and had everyone who got off work escorted to their car. I know this is a pretty e/n post, but I couldn't help but share. Good times. That's loving awesome. I'm stoked because we're all hands tomorrow because of some street fair, so we'll have about twice the number of people on the line/floating tomorrow as usual. Tomorrow is NOT gonna suck!
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| # ? Jun 10, 2012 05:43 |
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Turkeybone posted:Seriously? What kind of goon are you. I'm a recovering fatty but I can still take down a burger and large fries with no (immediate) issue. mindphlux posted:I have trouble with a relatively small mcdonalds quarter pounder and small fries. I usually make it through about 10-15 fries.  Manager/whatever-I-really-do-not-care that hired me called today and told I was scheduled for 10ish hours this coming week; immediately went out & spent that money. Also, this location allegedly has only 1 staff member that can run the fryer by himself  It's going to be like Sundays at my old gig all over again, surrounded by incompetents.
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| # ? Jun 10, 2012 06:05 |
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Geniepolice posted:Tomorrow is NOT gonna suck! GUESS WHO WAS WRONG?! Also, Regular Fries or Cajun fries? discuss (spoiler: Cajun fries is the correct response)
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| # ? Jun 11, 2012 01:11 |
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If cajun is a response then it is the right response. Always.
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| # ? Jun 11, 2012 03:04 |
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Geniepolice posted:GUESS WHO WAS WRONG?! Regular fries are boring. Anything but regular fries.
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| # ? Jun 11, 2012 13:26 |
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| # ? May 25, 2013 19:47 |
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Asinine amount of prep last night, super deep cleaning on a poor neglected filthy kitchen, AND my dishwashers didn't show for the 4th Sunday in about 2 months. We close at 930. We left at 4am. And I had to be up at 8 for my son's speech therapy. Good God. One more day in that hellhole then I start my new gig! As an aside, in reference to my soon to be former job, anyone else worked for a chef that just flat out refused to do prep? Mine has this habit of not putting up a prep list for banquets until just before he leaves during dinner service, leaving the staff (see: me and a bunch of apprentices that require constant guidance) to stay very late every night while he literally has done nothing all day but sit in the office. I understand that he has a lot of admin stuff to do during the day, but it's just so demotivating to make these kids stay late constantly so their boss can go hang out on his boat instead of helping his kitchen be productive. Oh and then I get bitched at about labor. Oh well! One more day! And had I not found the new job I would've probably put in 80 hrs this week. Big parties every day and that means prep. That the chef won't do. I do pity those poor apprentices.
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| # ? Jun 11, 2012 14:58 |
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