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  Main banquet lines, dry storage with rolling racks in the back, 3 fridges and blast chiller on the right, freezer around the corner, and 4th cooler behind me with 3 doors into it and the size of my apartment. Can't really get into anything, they're getting the vents up.and running and coolers as well.
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Nov 15, 2017 21:52
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I want to work in there. I bet everything even works properly.
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Nov 15, 2017 22:57
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Do we still have the person working in hospital kitchens? I stumbled on this old BBC program (MST'd by a helpful nerd, probably skirts copyright somehow), explaining how early hospital canteens were brought into THE COMPUTER AGE. https://www.youtube.com/watch?v=JYvAcE_yNiQ&t=836s if you care to see. I had never thought about it before, but how are mass quantities of (even mildly) personalized food delivered time on target in the institutionalized environment nowadays?
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Nov 15, 2017 23:20
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MohawkSatan posted:I want to work in there. I bet everything even works properly. 10 Alto-Shams with every attachment, and 4 stackables for small VIP parties. There's a fridge and 4 stackables in each of my small satellite kitchens as well. I think banquet equipment came out to 2.5mil. just unpacked and put away about a million in smallwares today.
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Nov 16, 2017 00:23
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iospace posted:The moments where you handle a busy shift and don't get in the weeds are amazing, I will say that Yeah, our Sunday brunch this week was slammed, and I came home exhausted and aching to the bone, but still happy, because I've only been at this place for a couple weeks and not one ticket was holding because of me.  If you watch Walking Dead: all I could think of was King Ezekial. "And yet I still smile." Chef De Cuisinart posted:
ungh don't stop, just show me a pic of the dish machine/triple sink and I'll get there 
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Nov 16, 2017 01:05
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Each kitchen has 2 conveyor style Hobart dishwashers, and each has a decarbonizer. Very little pot washing going on, that area is small.
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Nov 16, 2017 01:31
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Chef De Cuisinart posted:Each kitchen has 2 conveyor style Hobart dishwashers yeah yeah I'm almost there quote:, and each has a decarbonizer. I had no idea what this was until I just Googled it. (though google seems to prefer the term decarbonator, unless you're in the UK, and then it's decarboniser) Ooooooh, to have had one of those when I worked for the Army DFAC. God, do I NOT miss hand scrubbing 36 sheet pans of burnt-on bacon every Saturday morning. Without steel wool. Because, you see, our military can afford a sixty gazillion dollar F-35 that can't fly in the rain, but scouring pads/steel balls? Oh hell no
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Nov 16, 2017 02:34
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Chef De Cuisinart posted:
Ugh, after years of working in kitchens where having more than three people in them feels overcrowded that place looks weird and scary to me. Does the big cooler have a work area? One place i worked at did and I miss doing all my prep inside a refrigerated environment. Republicans fucked around with this message at 08:50 on Nov 16, 2017 |
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Nov 16, 2017 08:46
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This is the restaurant thread, but the AT bartender one hasn't been posted in since March and I know some ex-bartenders post here. A friend needed a bartender for her birthday party and I volunteered. Now I used to tend bar a long time ago so making drinks won't be an issue, but that was at...a bar. For a temporary setup, what should I be looking at? The place where the party is has an area/counter for serving with a fridge, sink, and some racks for storing. My suggestions so far: Vodka, rum, whiskey and gin. Also beer and wine, probably just something light + IPA and then a red/white (most likely from a box). Cola, sprite, tonic, club soda and OJ. 2000lbs of ice (a joke, but a shitload at any rate) Basic bartending tools - a jigger, bottle opener, maybe a shaker. It's not meant to be fancy, just if people want something with booze in it I can do that.
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Nov 17, 2017 07:10
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I don't know what they're crowd is like, but maybe sweet and dry vermouth, bitter, and cranberry juice?
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Nov 17, 2017 07:50
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Maybe some ginger ale
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Nov 17, 2017 08:02
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Chef De Cuisinart posted:
Those are not kitchens. Those are motherfucking FOOD FACTORIES of great sexiness....
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Nov 17, 2017 09:27
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Samizdata posted:Those are not kitchens. Those are motherfucking FOOD FACTORIES of great sexiness.... Like seriously I'm not 100% sure CdC isn't posting from BoH heaven because that fall killed him.
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Nov 17, 2017 10:28
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SubponticatePoster posted:This is the restaurant thread, but the AT bartender one hasn't been posted in since March and I know some ex-bartenders post here. A friend needed a bartender for her birthday party and I volunteered. Now I used to tend bar a long time ago so making drinks won't be an issue, but that was at...a bar. For a temporary setup, what should I be looking at? The place where the party is has an area/counter for serving with a fridge, sink, and some racks for storing. My suggestions so far: How many people are going to be there? That's your biggest question. As Skwirl said, add cranberry juice to your list as well, and maybe diet coke as well. My advice - if you're serving a larger crowd that you think will mostly drink liquor, come up with a short cocktail menu (4, maybe 5 drinks) that you can bang out really fast. Another option is to make a punch bowl and let people self serve. I can give you more advice if you need it, but more info about the venue and crowd would help....
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Nov 17, 2017 11:43
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Bussamove posted:Like seriously I'm not 100% sure CdC isn't posting from BoH heaven because that fall killed him. I landed a really good gig here with some very talented people. No joke, if Austin were to be Michelin graded, we'd get at least 1 star.
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Nov 17, 2017 14:32
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SubponticatePoster posted:This is the restaurant thread, but the AT bartender one hasn't been posted in since March and I know some ex-bartenders post here. A friend needed a bartender for her birthday party and I volunteered. Now I used to tend bar a long time ago so making drinks won't be an issue, but that was at...a bar. For a temporary setup, what should I be looking at? The place where the party is has an area/counter for serving with a fridge, sink, and some racks for storing. My suggestions so far: Bring a wine key unless you like opening wine bottles by chopping up the cork with a knife for five minutes.
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Nov 17, 2017 15:49
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Republicans posted:Ugh, after years of working in kitchens where having more than three people in them feels overcrowded that place looks weird and scary to me. Once things get rolling banquets will have about 20 full time associates, 5-10 part timers/interns/J1s, and 2 more CdPs. I'm the hot CdP, we don't have a garmo CdP yet, and we have a pastry CdP. Banquets is going to be self sufficient we think, and not rely on other kitchens for things, so we'll be doing everything out of there. Still got about 100k budgeted in case we find we need more equipment or little odds and ends to make this or that work. For funsies, here's the whole hotel's pan/cambro inventory: 100 60qt Rubbermaid cambro 50 40qt rubbermaid cambro 50 20qt Rubbermaid cambro 100 22qt cambro 150 12qt cambro 150 8qt cambro 50 4qt cambro 50 2qt cambro 3000 1qt delis 3000 1pt delis And over 1000 plastic 3rd, 6th, and 9th pans All hotel pans haven't arrived yet, but I unpacked 4000 full sheet pans yesterday, and a few thousand half, quarter, and eighth pans.
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Nov 17, 2017 15:50
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I'm curious to see the custom plates you ordered or whatever it was.
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Nov 17, 2017 16:34
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Shooting Blanks posted:How many people are going to be there? That's your biggest question. As Skwirl said, add cranberry juice to your list as well, and maybe diet coke as well. My advice - if you're serving a larger crowd that you think will mostly drink liquor, come up with a short cocktail menu (4, maybe 5 drinks) that you can bang out really fast. Another option is to make a punch bowl and let people self serve. I can give you more advice if you need it, but more info about the venue and crowd would help.... Total count around 200. Not everyone will be drinking. There will also be some under-21 people there so no self serve booze. Venue is some rental space I haven’t been to, though I did get a picture of the bar area sent to me. It looks big enough to have 4 people back there comfortably. Will add cranberry and ginger ale to the pile as well. If she wants garnish she can cut it her goddamn self  Diet Coke too, that’s kind of a given. I figure we can just do X+Y drinks (rum & coke) and no real cocktails.
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Nov 17, 2017 19:14
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SubponticatePoster posted:Total count around 200. Not everyone will be drinking. There will also be some under-21 people there so no self serve booze. Venue is some rental space I haven’t been to, though I did get a picture of the bar area sent to me. It looks big enough to have 4 people back there comfortably. I get not doing real cocktails, but you should at least cut some lemons for garnish.
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Nov 17, 2017 19:27
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Offer Shirley Temples for the under 21 crowd. I was at a wedding last year where they did and the kids loved that they could have a "cocktail" like the grown-ups did.
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Nov 17, 2017 19:48
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Skwirl posted:I get not doing real cocktails, but you should at least cut some lemons for garnish. Field Mousepad posted:Bring a wine key unless you like opening wine bottles by chopping up the cork with a knife for five minutes. Thumposaurus posted:Offer Shirley Temples for the under 21 crowd.
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Nov 17, 2017 19:49
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Limes Lemons Mint Ginger beer Tonic Soda Coke Diet Cran OJ Cups Straws Napkins Ice/tongs/scooper Wine key Speed pours Shaker tins Strainers Bar spoon Oranges and a y zester Simple syrup (equal parts sugar water at room temp whisk occasionally its done in an hour - 70ish oz of each will get you about a gallon) Blanco tequila White rum Bourbon Gin Vodka Champagne Salt for margaritas Apple cider, lemonade, something for the young and or pregnant A low abv punch that is ready to go early so when everybody comes up to get a drink at once they have something to distract them A barback Tip jar? Olives for martinis and cocktail picks or bamboo skewers Angostura bitters One of those flippy citrus juicers Bar towels Jiggers Recycle bin and trash can close at hand
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Nov 17, 2017 20:50
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Shooting Blanks posted:I'm curious to see the custom plates you ordered or whatever it was. I'm back over there Monday, will take some pics
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Nov 17, 2017 21:03
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Thumposaurus posted:Offer Shirley Temples for the under 21 crowd. Dunno. When I was a kid, Virgin Mary's were my go to for pretending to be an adult.
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Nov 17, 2017 21:45
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You can make virgin margaritas by switching out tequila for lemonade, and it looks pretty much exactly the same doesn't blend as well though
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Nov 18, 2017 03:39
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Chef De Cuisinart posted:Once things get rolling banquets will have about 20 full time associates, 5-10 part timers/interns/J1s, and 2 more CdPs. I'm the hot CdP, we don't have a garmo CdP yet, and we have a pastry CdP. Banquets is going to be self sufficient we think, and not rely on other kitchens for things, so we'll be doing everything out of there. Still got about 100k budgeted in case we find we need more equipment or little odds and ends to make this or that work. Dude I have missed a lot. Where the hell are you now? It looks like you landed in the right place!
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Nov 18, 2017 03:51
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Pretty sure CdC is posting from BoH heaven
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Nov 18, 2017 04:01
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Fairmont. I can say that now! Largest luxury hotel in Texas, and this will be Fairmont's second largest property with 1048 rooms.
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Nov 18, 2017 05:27
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Chef De Cuisinart posted:For funsies, here's the whole hotel's pan/cambro inventory: Jesus christ I'm almost there CdC.
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Nov 18, 2017 07:07
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Chef De Cuisinart posted:Fairmont. I can say that now! Largest luxury hotel in Texas, and this will be Fairmont's second largest property with 1048 rooms. Some of your fuckers were here last night trying to shark our overnight dishwashers, hehe 
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Nov 18, 2017 20:01
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The bar I used to work at didn't have some of that stuff (it was kind of a shithole). This isn't an "event" so much as it's a "house party that's too big for her house" so luckily for me it will be very informal. Like if someone wanted to complain I could just tell them to go gently caress themselves informal. Incorporating suggestions this is the list so far: Booze Vodka Rum Gin Whiskey Tequila Vermouth Wine Beer Mixer Cola/diet Sprite Cranberry OJ Tonic Club Soda Ginger Garnish Lemons Limes Olives Maraschino Cherries (because why not) Miscellaneous Crap Jigger Bottle opener Shaker Margarita salt Ice Cups I don't think there's an ice well, so we'll store the ice in the fridge and empty it into an igloo cooler to use as a well. Everything will be plastic so I'll forgo the scoop since I won't have to worry about people ingesting glass shards. I'd already planned on a recycle can and a garbage can behind the bar. Now the big question: how much booze? My friend is turning 40, so the crowd will range from olds like us down to late teens. I imagine the bulk will be in their 20s-30s, and she's the artistic type so I predict lots of gothy weirdos and theatre people. I expect the vodka and rum would be most popular. Thinking 4-5 handles each of those, 2 whiskey/gin, and then a single handle of tequila. Couple or three cases of each kind of beer, and 2 boxes of each wine.
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Nov 18, 2017 21:07
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ice scoop is essential, do not skip it same with bar towels
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Nov 18, 2017 21:27
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Reminder: the correct response to the callout "hot, behind" is "Thanks, I work out."
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Nov 18, 2017 22:15
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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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Willie Tomg posted:Reminder: the correct response to the callout "hot, behind" is "Thanks, I work out."
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Nov 19, 2017 03:32
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Quemó!
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Nov 19, 2017 03:57
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Willie Tomg posted:Reminder: the correct response to the callout "hot, behind" is "Thanks, I work out." Thank you. I will say this until the day I die.
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Nov 19, 2017 04:03
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JawKnee posted:ice scoop is essential, do not skip it I’m gonna think about the amount of booze to get, but I want to add on to this post to emphasize the importance of ice. Overestimate. Buy twice as much as you think you’ll need. At least 1.5x. And don’t forget the angostura.
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Nov 19, 2017 06:29
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Willie Tomg posted:Reminder: the correct response to the callout "hot, behind" is "Thanks, I work out." I've always been partial to saying, "Hot. This is hot. I will burn you. I will burn you and laugh. I will burn your face. I will burn your mom. I will burn your mom's face." although I only worked at one place that was constructed so badly that the whole soliloquy was necessary on a regular basis... The place was a death trap- three tiny dead-end galleys- one hot (and open to the dining room, no less) one cold and then the dish pit and walk in, connected only on one side by a narrow hallway. Nearly everything saw a saute pan at some point so the dishwasher would have to run up to the hot line and grab hot dirty pans every few minutes unless they forgot, in which case the sous chef would quickly and ragefully run them back. Whoever was on the cold line would have run plates and either pass them through the hot line window or out the hallway to the waiters. Then the pastry chef decided lava cakes were a great idea, which made the cold line run from her station through the dish pit to the walk in and all the way up to the hot line oven, hit a timer, back to cold line, timer goes off, back to hot line, plate the cake on the saute station (without killing/being killed by the sous chef) then toss it in the window for the waiters to ignore until it was tepid mush. Yes, I was the pastry chef.
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Nov 19, 2017 06:36
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