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Kenning posted:Yo Veggie Melange, got a question for you. A buddy of mine's dad has a restaurant and he's putting in a full bar. He's looking to use granite for the bar top, wondering if you had any insight into whether that is a good choice/if there are better choices. Really any insight into bar construction/materials would be great. For what it's worth, I know a few of the upscale places around here have zinc bar tops. If you have the right decor, they're very classy and I've been told that they can take quite the beating. Only thing is, they seem like a hassle to maintain/keep nice looking.
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| # ¿ Oct 24, 2011 21:15 |
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| # ¿ May 22, 2013 01:51 |
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meatcookie posted:So, what, just take your fries, fry them and dust them with dry ranch mix or do that before frying? I'm assuming it's after so you don't gently caress up your oil.
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| # ¿ Nov 13, 2011 15:35 |
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Wroughtirony posted:New place has "weekends" for nearly everyone. Five days on 9-5:30, two consecutive days off. It's always fun to see what day of the week anyone is on. Today was my Friday. my station-mate and I have instituted higher standards for cleaning, cast iron care and tasting, already seeing improvements. I'm surprised at how much this job corresponds with my particular skill-set. I get to deal with people, talk about food, present beautiful plates, deal with substantial volume and keep things shiny. And since either my station-mate or I are there seven days a week, we can make it our own little fiefdom of cleanliness, organization and very sharp knives. It's really kind of sick how much a huge stack of fluffy white towels or the perfect set of tongs improves my mental health. This sounds amazing. I can only hope for a gig like this some day.
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| # ¿ Mar 29, 2012 01:10 |
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th3t00t posted:Fathers day is over! Worked 7am-8:45pm. Think we're gonna come up about $750 short of last year. Kids are off school starting tuesday so weekdays pick up by about $2000 a day and weekends slow down by $3000. Sucks to write the schedule this time of year, because if we don't do that extra 2 grand we are just bleeding money, and if it rains on a weekend and we do $4000 more than we are staffed for... just ughh 7:20am-10:20pm. Helloooooo father's day. All in all, a crazy, but good day. We did ~180 covers for a brunch buffet and then ~100 for dinner service.
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| # ¿ Jun 18, 2012 03:36 |
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Wroughtirony posted:There exists a restaurant, my affiliation to which I won't mention, where this happened.  I just... I don't even... How in the hell did he think that would be a good idea?How did he not kill/poison someone? How would he stop all those chemicals from soaking into the shells? 
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| # ¿ Oct 20, 2012 21:18 |
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