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Teach people to make quenelles. Problem solved, and you can stop wasting dishers on ice cream. Or get actual ice cream scoops and teach people how to go around the edge to make those picturesque scoops.
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Feb 3, 2018 16:10
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I'm actually a bit confused by the ice cream scoops breaking all the time, we had like three different ones that were used in different stations and they worked great, and I know they weren't replaced very often because one of them got left next to a burner once and for at least a year we were using one with a half melted handle.
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Feb 3, 2018 16:24
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Yeah we don’t go through scoops often at all. Maybe the ice cream is too cold? e: I don’t even know how to break a spoon while making a quenelle
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Feb 3, 2018 21:46
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Skwirl posted:If you aren't using your right hand you're using your wrong hand, in latin it's literally your sinister hand. I've taken your theory into consideration and offer this rebuttal. https://www.youtube.com/watch?v=2YkL5k8ZbDQ&hd=1 You also need to explain this one handed witchcraft.
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Feb 4, 2018 04:49
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Manuel Calavera posted:A one handed quenelle, what the hell? Explain this deviltry. https://www.instagram.com/p/Bd8UxcsBw6W/
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Feb 4, 2018 06:12
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For the Super Bowl, our bar does a door fee, the kitchen is closed and there's a free buffet, and all drinks except shots are free. I volunteered to work bartending and refreshing the buffet after I found out that last year each employee walked with over $400 in tips. Most employees care too much about the game and enjoy the fact that we get free entry to want to work, but I don't give a poo poo about football, and for that kind of cash, I'm happy to weather the storm.
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Feb 4, 2018 17:47
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sorry to hear the pay is poo poo in the usa. over here i dont get rich in the kitchen, but i can at least earn enough to not need a wife or roommates and whatnot.
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Feb 4, 2018 18:33
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Oldsrocket_27 posted:For the Super Bowl, our bar does a door fee, the kitchen is closed and there's a free buffet, and all drinks except shots are free. I volunteered to work bartending and refreshing the buffet after I found out that last year each employee walked with over $400 in tips. Most employees care too much about the game and enjoy the fact that we get free entry to want to work, but I don't give a poo poo about football, and for that kind of cash, I'm happy to weather the storm. How does the bar make money? Scratch that -- how does the bar not lose money? Is the door fee $100 per person or something? It sounds like it's very much Not Your Problem, though, so have fun!
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Feb 4, 2018 19:08
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On a different note, what pens do the servers here swear by?
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Feb 4, 2018 19:32
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PT6A posted:How does the bar make money? Scratch that -- how does the bar not lose money? Is the door fee $100 per person or something? We have a place around here that does all you can eat and drink for 75 bucks during the game. It is packed every time.
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Feb 4, 2018 19:36
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iospace posted:On a different note, what pens do the servers here swear by? Any pen I can steal is the pen for me. My bag is just a collection of misfit pens.
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Feb 4, 2018 19:39
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Restaurants that don't provide pen and paper to servers are trash, especially since 90% of transactions are credit cards.
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Feb 4, 2018 20:49
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Oldsrocket_27 posted:For the Super Bowl, our bar does a door fee, the kitchen is closed and there's a free buffet, and all drinks except shots are free. I volunteered to work bartending and refreshing the buffet after I found out that last year each employee walked with over $400 in tips. Most employees care too much about the game and enjoy the fact that we get free entry to want to work, but I don't give a poo poo about football, and for that kind of cash, I'm happy to weather the storm. This is a terrible way to run a business and likely against ABC law, depending on what state you’re in.
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Feb 4, 2018 22:41
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MAKE NO BABBYS posted:This is a terrible way to run a business and likely against ABC law, depending on what state you’re in. Tons of places have specials like bottomless mimosas for a flat fee. I'm assuming it just means beer and wine and then all hard alcohol costs money
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Feb 4, 2018 22:43
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MAKE NO BABBYS posted:This is a terrible way to run a business and likely against ABC law, depending on what state you’re in. You know, you are making this sound like an everyday thing. It is once a year on the nation's second-biggest eating day. And if you think this doesn't influence the customer bar choices later in the year, I highly suspect you would be wrong. Plus it's not like "All you can drink", as I am sure the staff cut off those that have had too much.
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Feb 4, 2018 22:47
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Mezzanon posted:Any pen I can steal is the pen for me. My bag is just a collection of misfit pens. It's this
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Feb 4, 2018 23:23
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Not only is "all you can drink" illegal almost everywhere in the US, charging a fee to come watch the Super Bowl on TV is illegal, too! Most places get away with it because they only do it once a year or whatever and the cops have better poo poo to do than defend TV networks, but a decent handful of places get fined every year for these kinds of violations. I would totally work tonight as a server though. Next week, I'm taking two days off my day job to deliver flowers for V-day. A couple hundred a day to drive around and listen to the radio in my car- dealing with customers who are almost never going to complain about what I'm delivering? Hell yes.
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Feb 4, 2018 23:57
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I took tonight off as a server because our place dies on Super Bowl night.
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Feb 5, 2018 01:27
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Wroughtirony posted:Not only is "all you can drink" illegal almost everywhere in the US, charging a fee to come watch the Super Bowl on TV is illegal, too! Can confirm; that's why smart places advertise their specials as "the Big Game" or in the case of my sister store's marquee, just calling it "Sunday's game". Here in VA the law is 45% of your sales must be food or non-alcohol, so they're not running any crazy bar specials, just lots of smoked chx wings. But if our brunch today was any indication, ain't no one coming out because omg there's slush on the ground.
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Feb 5, 2018 02:07
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iospace posted:I took tonight off as a server because our place dies on Super Bowl night. i take advantage of the super bowl to stroll into whatever restaurant normally has a heinous multihour wait, because anywhere without a tv is loving dead
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Feb 5, 2018 03:07
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Hauki posted:i take advantage of the super bowl to stroll into whatever restaurant normally has a heinous multihour wait, because anywhere without a tv is loving dead The hilarious part is we do have TVs, but we get loving OLD PEOPLE.
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Feb 5, 2018 04:38
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Goons, tell me if im crazy. Long story short, former head chef in nyc, just moved to west coast. Have relatively chill am sous job with o.k. salary. Just got here doing waiting game to get another head chef job, but looking out there I don't really want anything. Especially going corporate. It's completely soul sucking and for a poo poo salary. I'm going to cap out with at most another 20k getting a head chef at a hotel or something but for what? To work 90 loving hours? I just recently turned 31 and that sounds like the last thing I want to do. My knee and should are already hosed up, and the job at this level is making sure retards don't burn themselves for like a barely livable salary that tops out pretty quick just to be a loving hotel/corporate salary slave. I want to kind of drop it all and go back to school and get a stem degree. it seems there is no sane stable future for an old chef. Just jumping around to the same bullshit 60-70k jobs in expensive cities.also I would like to hold on to what little I have left if my body before it grinds away making sure idiots don't burn themselves.
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Feb 5, 2018 17:39
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cods posted:Goons, tell me if im crazy. Long story short, former head chef in nyc, just moved to west coast. Have relatively chill am sous job with o.k. salary. Just got here doing waiting game to get another head chef job, but looking out there I don't really want anything. Especially going corporate. It's completely soul sucking and for a poo poo salary. Be a chef because you literally love the poo poo out of doing it because the work sucks and the money is bad. You're always going to make less money than a halfway competent server at the same resto, and almost anywhere is willing to work you into the ground in the name of profits. Sincerely, A server who makes more money as a server than he does at his career.
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Feb 5, 2018 17:44
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This is true. There servers where I work are driving around in new Mercedes. And I just don't love it. I loved it when I was coming up, trying to prove myself and earn a title, but once I got it, it's not all it's cracked up to be. It's just such a loving toxic industry. Just being in charge of people producing food(especially when it's not "yours") just gives me a" why the gently caress ambi doing this when any other idiot could stand here just to make sure people don't set themselves on fire." Let alone working all the holidays gets old, never taking a vacation gets old, not having savings gets old. Resume is good! But good for being just keeping above water. cods fucked around with this message at 18:43 on Feb 5, 2018 |
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Feb 5, 2018 18:02
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cods posted:This is true. There servers where I work are driving around in new Mercedes. Serious advice: work as a server while you work on getting a stem degree.
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Feb 5, 2018 18:12
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It ended up not being a door charge, but a special people could opt in to. Possibly still illegal but it happens every year I guess. Either way I went home happy.
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Feb 5, 2018 19:20
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cods posted:This is true. There servers where I work are driving around in new Mercedes. Work for a luxury hotel. All the small restaurant fun with corporate comforts. I still get to change my menus, run my kitchen my way, and don't have to work myself into an early grave. Look at any of the Raffles brands like Fairmont, Swisshotel, etc. Omni, Four Seasons, Ritz Carlton, any brand that doesn't franchise to anyone with the money to buy one(i.e., Hilton) Make an easy 60+k as a sous, and work your way to 200k+ as exec at a convention hotel or something.
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Feb 5, 2018 20:40
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The thing is... I do. I work at basically that. my dishes make it to the menu(after they get altered by committee), I have benes, work the day shift, and have a weekend day off(or two!) A week. But then I look at my chef who makes a little more than I do, works way more than I do, gets called in at a moment's notice (basically here almost seven days getting called into meetings regardless of off day or not) blah blah the same poo poo I used to have to deal with. No life, "ON" on holidays. It's just not a lot to work towards or look forward to. And being a head hotel chef is just a loving pain in the rear end and not really about food anymore, more just running poo poo and controlling chaos. Even though it will suck for like 4 years the payoff of not having to stand for 12+ hours a day will hopefully be worth it.
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Feb 5, 2018 21:05
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cods posted:Even though it will suck for like 4 years the payoff of not having to stand for 12+ hours a day will hopefully be worth it. I'm about a quarter and a half away from my B.S. in Chemistry after a decade in kitchens. Starting pay I'm looking at is way better than I ever saw as a cook. And working in a lab has had a lot of the fun of cooking but with fewer drunk people yelling at me. And by the grace of California's socialism lite, I've only had to pay for my place to live. Every bit of school has been covered because my taxes from being a cook said I was below poverty line. The UC system is happy to help adult students get that poo poo together.
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Feb 5, 2018 22:23
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cods posted:Even though it will suck for like 4 years the payoff of not having to stand for 12+ hours a day will hopefully be worth it. I hosed off to baking eight years ago, then quit working in kitchens four years ago next month, and it was a great decision. My yearly take-home has more than tripled in that time, my knees and feet don't hate me nearly as much, and managing IT goons is much less stressful than managing minimum-wage cooks ever was. At least they mostly show up to work sober, and aren't trying to sleep with the waitstaff. Working in kitchens will wreck you, and has every way of being utterly miserable unless you absolutely love it. If you don't love it, make your exit before your knees and lower back are wrecked.
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Feb 5, 2018 23:52
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Co-worker: "I found a baby rat in the back floor drain this morning. Heard it squeaking from inside the drain guard." Me:  Co-worker: "I dumped about a gallon of bleach on it to wash it down the drain and it didn't come back up so that probably killed it." Me:  Oh well, I probably would have wasted a bunch of time catching it and releasing it in the brush at the edge of the golf course.
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Feb 6, 2018 00:30
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If it was actually a baby rat (instead of a mouse) that means there's a bunch of rats in your restaurant. If it was a mouse you probably still have more mice.
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Feb 6, 2018 00:37
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I'm sure they have more bleach.
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Feb 6, 2018 01:28
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Skwirl posted:If it was actually a baby rat (instead of a mouse) that means there's a bunch of rats in your restaurant. If it was a mouse you probably still have more mice. Others have said they've seen the occasional rat in the garage below the building we occupy so that's probably where it came from.
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Feb 6, 2018 07:33
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cods posted:The thing is... Where in the hell do you work, because that is not my experience at all. I haven't had to work a 6 day week in years, I only work 50-60 hours if I want to, never get called in because off time is my time. My menus go straight to a single person, my regional exec, he gives suggestions and does a tasting with us to see what works and doesn't. Being a hotel chef is what you make it, I come in, knock out paperwork, put together my order guide, work alongside my team for the day, after the PM crew gets in see if they need anything, place my orders, make the rounds, and out by 5 most days. I don't know you personally, but it sounds like you need to take more control of your situation, don't let the idea of "that's just how it's done" poison your drive and environment. But hey, by all means, if you really are burnt out, get that degree and pursue that path, there isn't a wrong choice here. Also, mind if I ask where you work? So I never work for that brand.
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Feb 6, 2018 14:12
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Could be an independent hotel rather than a brand. I used to be the director of marketing at a relatively large (373-room, 28,000 square feet of meeting space) convention hotel here in Wisconsin, and the executive chef was absolutely there six days a week, sometimes seven. He was paid six figures, but he was definitely worked to the bone.
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Feb 6, 2018 16:26
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Don't worry, there is only 1 of us so far(building more) on the west coast. Yeah, it's independent. Every hotel I have worked in has been the same, with the chaos that can happen in a hotel with multiple outlets, all of my hotel head chefs were absolute slaves/ always Fighting against the higher ups(and losing). Just like in an independent going back and forth with the owner. I also just happened to watch 2 " cheffy" documentaries that also have been weighing heavily on me. One was " the last magnificent - Jeremiah tower", spoilers: awesome chef, very successful, peaked, hosed off to mexico, and came back to be the head chef of tavern on the green in NYC and turn it around. there is the scene that really struck a note with where this very famous renowned Chef, who was brought in to turn the place around, going back and forth with the dumbass owners that are absolutely clueless over the dumbest poo poo. I've had that same argument over and over, and I was like wow, even at 70 I will be having the same dumb argument. And the 2nd was 42 grams, and I won't ruin the great ending, but separately, even if I pour my heart and soul into food I believe in, aside from that moment, it all kind of amounts to a hill of beans or a, " oh yeah, I did that thing and it was cool, but now I have nothing to show for it." I'm just not mentally in it anymore. I am married, and don't want children, but I don't even see the point of not having kids if I am at working the whole time, and not making enough money enjoy myself. I am just mentally not there anymore. Having people enjoy and reproduce my dishes does not outweigh the want to make a decent salary without having give up like 90% of my life to a job that is also physically demanding. I take pretty decent care of myself(for a chef) and I would say I have only a few more years before my joints just totally give up. I just can't justifyit to myself that this is acceptable anymore. Can you goons tell me about I.T.? Lol cods fucked around with this message at 20:35 on Feb 6, 2018 |
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Feb 6, 2018 19:42
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lol working on a day off because someone's cat can't poop. Can't say no and have that on my conscience.
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Feb 7, 2018 00:38
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I've had to call off cause of my dog's seizures before, it's so awesome to have a boss that tells you ignore work, take care of your dog.
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Feb 7, 2018 01:03
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cods posted:[...]Every hotel I have worked in has been the same... My friend, you are crispy. You've already checked out. It's immaterial at this point whether there are better alternatives for you in the restaurant business because, barring a major mental realignment, you are probably not in a place where you would be able to take advantage of them. I might even venture to say that you are on the edge of getting self-destructive. Do yourself and your spouse a favor and take a hard look at where you WANT to be in 5-10 years and take the steps you need to get on that path. I am not talking out of my rear end here. I've been burned out. Eventually you get to a point where you start to become something you don't want to be, and then it's time to move on. Yeah, there are plenty of people who are successful in the industry, but that doesn't mean it's right for everyone. I'm not saying you should get out because the industry is bad or to blame, but I think you should get out because it's no longer good for you and it's time.
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Feb 7, 2018 01:18
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