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The Maestro posted:That’s a cute story and all, but there are at least three things wrong with that wine key if you are a service professional. I know I disagree with you on pretty much everything, but I swear I’m not just being contrarian here. I would make so much fun of a server or bartender if they brought one of those to work. If you’re not just smashing the bottles open with a hammer over a fine mesh filter then I don’t know what to tell you.
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Mar 19, 2018 19:57
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infiniteguest posted:JawKnee: Can you come down from your ivory tower and mingle with the regular folk before you tell us how to live?
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Mar 19, 2018 20:01
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Why not just use the feather and tongs?
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Mar 19, 2018 20:14
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The Maestro posted:That’s a cute story and all, but there are at least three things wrong with that wine key if you are a service professional. I know I disagree with you on pretty much everything, but I swear I’m not just being contrarian here. I would make so much fun of a server or bartender if they brought one of those to work. Everything Maestro said, but also it looks awkward as hell to carry around in a pocket/apron. Also why are you people paying for your wine keys, your wine distributor has them, s/he will bring them to you, they tend to be good ones.
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Mar 19, 2018 20:21
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Tezcatlipoca posted:Can you come down from your ivory tower and mingle with the regular folk before you tell us how to live? I’m not telling anyone how to live, bud, I am relaying my experience in the hospitality industry from the perspective that I have within it. I also worked as a dishwasher at an elks lodge 23 years ago, I am aware that other business models exist. I also used to live in a very poor part of the country so I am aware that not all job markets are the same. As far as mingling I have to say that I’ve been in this thread since it was numerous previous threads, back when wroughtirony talked about working on boats and when cuisinart was a cook at a totally different company. When cods was still new to nyc and our local wine rep was still a sous chef in another state. I’m sorry I have a positive attitude about work but I’m also not scraping by for weed money at the local Fuddruckers, cabron.
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Mar 19, 2018 22:07
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infiniteguest posted:I’m not telling anyone how to live, bud, I am relaying my experience in the hospitality industry from the perspective that I have within it. I also worked as a dishwasher at an elks lodge 23 years ago, I am aware that other business models exist. I also used to live in a very poor part of the country so I am aware that not all job markets are the same. Brutal. We still need to have drinks when I get back to NYC.
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Mar 19, 2018 22:50
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infiniteguest posted:JawKnee: cool
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Mar 19, 2018 23:08
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I've worked at the same brunch place in Northwest Arkansas for about four years. Started as a disher washer, then did line for a year or so. Then finally had enough and moved to solely prep, and I've been relatively happy there since. I just got a promotion to prep supervisor, so that's pretty cool. It's hard to reconcile the fact that I make food for out of state students who are richer than I am and their parents, but from everyone I talk to it's pretty much the best restaurant to work for in the town I'm in. Everyone in the BOH is cool for the most part, except for like 2 people. But the front of house is continually staffed with snooty assholes. It's almost as if they look for that in people when deciding who to hire.
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Mar 20, 2018 01:16
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Can I get your autograph after you're done fellating yourself? Posting in a forum doesn't give you moral standing. You're bragging about your bootstraps story after making GBS threads on poor people for wanting better pay for their work. What kind of ghoul does that?
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Mar 20, 2018 01:22
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Tezcatlipoca posted:Can I get your autograph after you're done fellating yourself? Posting in a forum doesn't give you moral standing. You're bragging about your bootstraps story after making GBS threads on poor people for wanting better pay for their work. What kind of ghoul does that? You can get my autograph but be warned I will never be done fellating myself. I have literally nothing against people who want to get paid more. I have nothing against people who would rather take a gig that sacrifices quality for less hours and more pay. I never said anything like that. I just know that I, personally, do not want that for myself. Also posting on a forum doesn’t give me moral standing, you’re right. But maybe your revulsion at enthusiasm and idealism is because you’re a loving rear end in a top hat who hates themselves and sucks at what you do. And maybe when you sleep at night, no matter what your response is, you know that it’s true. And I hope that, since you decided to call me a ghoul, I hope that poo poo stings.
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Mar 20, 2018 03:21
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Yeah, that puts it pretty well. I could make more money with my old job, but I took this one because it allows me to be more creative, in control, and proud of what I do. As much as I enjoyed having things so dialed in that I could work an easy 40hrs a week, I had to move on to something that would challenge me, and continue to develop myself as a chef. It was 100% worth it to me, but everybody's different.
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Mar 20, 2018 04:10
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Guildenstern Mother posted:Everything Maestro said, but also it looks awkward as hell to carry around in a pocket/apron. Yeah, I've got three good wine keys and I've never had a job where having an opinion on the different wines was expected of me. Definitely need one with a hinge on the metal thingie. Edit: I do want to open a theme restaurant where you can only buy wine by the bottle and to serve it the waiter does that shoe trick I linked to earlier
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Mar 20, 2018 06:16
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There's some cooking utensils missing and the only thing we can figure is that the evening dish people threw some poo poo away to avoid cleaning it. Could anyone really be that loving lazy? Am I insane for thinking that there is just no way anyone could be that abjectly terrible of an employee?
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Mar 20, 2018 06:46
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empty whippet box posted:There's some cooking utensils missing and the only thing we can figure is that the evening dish people threw some poo poo away to avoid cleaning it. Could anyone really be that loving lazy? Am I insane for thinking that there is just no way anyone could be that abjectly terrible of an employee? poo poo goes missing and then reappears later in kitchens all the time, usually the poo poo comes back right after you give up on trying to find it and buy another one.
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Mar 20, 2018 06:49
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Chef De Cuisinart posted:I started off in the industry as a cafeteria cook a decade ago making $10/hr, it was decent pay, good work environment, and I loved what I was doing. You started out at four and a half times the current minimum tipped cash wage, federally of $2.13. Just for a bit of perspective. Fulfillment is a good thing to have in a job, but it's a distant second to 'will this keep a roof over my head and gas in the car', which is the situation that most of this industry is in. Liquid Communism fucked around with this message at 09:40 on Mar 20, 2018 |
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Mar 20, 2018 09:37
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Skwirl posted:poo poo goes missing and then reappears later in kitchens all the time, usually the poo poo comes back right after you give up on trying to find it and buy another one. My chef's knife did this one time. It wasn't anything fancy just the knife that came in the kit I had to get from the book store when I started culinary school, but it was mine and still did it's job for me (I'm pastry so it mostly got used to chop chocolate). The chef at the place I was working at the time had put in his notice and on the last day when he came to collect his tools my knife showed back up mysteriously  We had looked for that fucker everywhere. The other kicker about it was I had just broken down and gotten myself a new knife just a week or so before it reappeared. That guy was a huge douche.
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Mar 20, 2018 12:43
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Liquid Communism posted:You started out at four and a half times the current minimum tipped cash wage, federally of $2.13. To be fair he was a cook not a server. 9-10 bucks is normal for a starting cook.
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Mar 20, 2018 15:34
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Errant Gin Monks posted:To be fair he was a cook not a server. 9-10 bucks is normal for a starting cook. It is now. He's talking ten years ago when the minimum wage was still $5.15.
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Mar 20, 2018 15:49
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Hope everyone in the thread has been well. Let's keep going. That Summer rush will be here soon. Thank GOD my place found a reliable dishwasher.
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Mar 20, 2018 16:47
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All of the upscale places I've worked at slow down for the summer. Is that normal? Maybe it's because I'm in a tourist capital and anyone with money knowns to stay the gently caress away during the summer.
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Mar 20, 2018 17:25
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Rich people travel during the summer time.
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Mar 20, 2018 17:28
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There's something to be said in being intrinsically happy at ones job. A year ago, I was working for the co-op deli where I was making $10/hr plus bennies like pto and insurance. But my KMs didn't even know what tamari was, even though it's in 75% of their recipes, and tried to make me pack out coleslaw that was obviously rancid ("just smell it, if it's okay re-pack and re-label it"  (yes, I threw it out when they weren't looking, because I have loving standards)). And we had to pay for anything we ate, on the clock or off.Now I work for a place making $9 w no bennies at all, but my boss has pride in her product, and so do I. She treats us well, listens to the boots on the ground as far as changes go, and lets us try everything we sell when not out and out saying "have you eaten? Take 5 and eat something." (Seriously, wtf is up with places where it's verboten to occasionally pick off stuff from the line? How am I supposed to know what you want in a consistent product if I can't try it) That said: my ideal job as a line cook would be getting a decent wage while having a staff that is 100% behind our mission to deliver quality food made from scratch. As an American, I've long given up on healthcare benefits being a thing. Just acknowledge your heavy hitters, pay them a decent wage, listen to their advice since they're the ones out on the field, and we're good. And this job delivers on all fronts except the decent wage bit. I also got to use our new meat grinder today, we're doing our sausage completely in house now, so I'm feeling a little  Edit: I'm coming off a long string of doubles and tomorrow's my first day off since I-can't-remember so yeah I'm drunk as poo poo right now and probably not making sense. I will accept any drunk posting probations due to me JacquelineDempsey fucked around with this message at 19:54 on Mar 20, 2018 |
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Mar 20, 2018 19:43
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empty whippet box posted:There's some cooking utensils missing and the only thing we can figure is that the evening dish people threw some poo poo away to avoid cleaning it. Could anyone really be that loving lazy? Am I insane for thinking that there is just no way anyone could be that abjectly terrible of an employee? We had that happen with the business end of a 2' or so immersion blender at the hospital I cook at. A new blade cost $200, what the hell. Our brooms keep disappearing too. e - I'm still pro healthcare cooking. It may be boring, bland food (thanks cardiac diets and olds.) But I'm getting good money, a bit over 14/hr currently, with the cap of my current position being somewhere around 19. And it's a lot less stressful and easier than any other restaurant job I've had. Mercedes Colomar fucked around with this message at 22:42 on Mar 20, 2018 |
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Mar 20, 2018 22:39
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Manuel Calavera posted:
My km likes to regale us with tales of when she got in a fight, got her jaw broken in multiple places, and had to "eat" with her jaw wired shut for three weeks. She really liked me telling your story of getting tickets of "pizza, puréed". Yer doing the lords work, according to her. She can't even look at a milkshake now because that's all they sent her, and she kept yakking them up due to a bad reaction to her painkillers. My mom spent the last few months of her life in a hospital fighting cancer, and the only thing she had to look forward to each day was lunch (which st joes hospital in Syracuse did admirably). I swear if I win the powerball lottery, I will start the most bomb rear end hospital food program ever, and you can be my highly paid consultant.
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Mar 20, 2018 23:42
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Hah, I'm glad someone remembered that. I don't have any exciting ones since then. Just the usual same tickets. That was the only time a pureed pizza ever came up yet. The problem of hospital food sucking is the drat cardiac diets, can't really season anything.
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Mar 21, 2018 14:41
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Manuel Calavera posted:Hah, I'm glad someone remembered that. I was working as a 'Dietary Aide II' in a retirement home with a hall dedicated to Hospice care. Family members would often bring in our residents favorite foods to share with them, but for patient safety it all had to run past their dietary restriction chart. Often our nurses would be able to explain why it was a bad idea to give something chewy to some one who could no longer safely chew and swallow it. One day a nurse came back with a box of pizza and a frown. The resident was on ground foods only and in renal failure. Her diet was restricted to say the least. After talking to the kitchen manager and the dietary specialist we had on hand, it was decided I would have to blend it smooth, and cut with milk to get it to pour out of the blender. I let them know if I were to make such a thing it would be my last action with the company. Pretty sure I was in my car on my way home to find a new job before the resident got that milk shake.
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Mar 21, 2018 16:00
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Ha! You sure showed that dying person what was what! Wanted to taste pizza one last time? Not on your watch!
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Mar 21, 2018 16:09
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pile of brown posted:Ha! You sure showed that dying person what was what! Wanted to taste pizza one last time? Not on your watch! It was hardly the residents wish. It was entirely at the family member's insistence. I made the food, I just realized that institutional kitchens were not for me.
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Mar 21, 2018 16:29
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pile of brown posted:Ha! You sure showed that dying person what was what! Wanted to taste pizza one last time? Not on your watch! Man I gotta be honest, if I were on my deathbed desperately craving pizza, and my only option was drinking a pizza-flavored milkshake, I’d opt for like, a chocolate malt instead.
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Mar 21, 2018 18:50
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Hauki posted:Man I gotta be honest, if I were on my deathbed desperately craving pizza, and my only option was drinking a pizza-flavored milkshake, I’d opt for like, a chocolate malt instead. Yeah, there's no way I'd want to eat that loving thing, I'd rather just have a pizza scratch and sniff sticker.
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Mar 21, 2018 19:25
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My death bed meal will be, a medium rare filet mignon steak with mashed potatoes and gravy and a side of sautéed broccoli. And an Irish Car Bomb.
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Mar 21, 2018 20:46
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Hauki posted:Man I gotta be honest, if I were on my deathbed desperately craving pizza, and my only option was drinking a pizza-flavored milkshake, I’d opt for like, a chocolate malt instead. That should probably be up to you, the terminally ill person in major organ failure, and not to a haughty cook in the commissary.
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Mar 22, 2018 00:12
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pile of brown posted:That should probably be up to you, the terminally ill person in major organ failure, and not to a haughty cook in the commissary. Sure, but I wouldn't want to eat puréed pizza at the insistence of some busybody family member either
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Mar 22, 2018 02:15
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Restaurant supply stores that put a sticker on each and every piece of silverware, utensils, pots, pans, plates, everything, can seriously suck my balls Jesus Christ. I'm pretty tired of taking stickers off of things.
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Mar 22, 2018 03:22
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PurplPenisEata posted:One day a nurse came back with a box of pizza and a frown. The resident was on ground foods only and in renal failure. Her diet was restricted to say the least. After talking to the kitchen manager and the dietary specialist we had on hand, it was decided I would have to blend it smooth, and cut with milk to get it to pour out of the blender. Renal, but they let them have the pizza? (Renal diets are low potassium diets. Tomatoes have to much, apparently. Red peppers too. Green are fine.) The dude from my story was a younger guy apparently. I don't know anymore than that, partly because of HIPAA, partly because I just cook. I don't even NEED to know more about them.) So, I can feel for that dude.
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Mar 22, 2018 03:35
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empty whippet box posted:Restaurant supply stores that put a sticker on each and every piece of silverware, utensils, pots, pans, plates, everything, can seriously suck my balls Jesus Christ. I'm pretty tired of taking stickers off of things. Imagine how much fun we had with 5000 sheet pans, Cambros, hotel pans.
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Mar 22, 2018 05:07
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A Man and his dog posted:My death bed meal will be, a medium rare filet mignon steak with mashed potatoes and gravy and a side of sautéed broccoli. Great. AMAHD made me want a carbomb.
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Mar 22, 2018 06:12
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Errant Gin Monks posted:Great. AMAHD made me want a carbomb. but did he make you want to get down?
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Mar 22, 2018 14:42
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Errant Gin Monks posted:Great. AMAHD made me want a carbomb. You missed Austin by a few days.
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Mar 22, 2018 15:12
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Trebuchet King posted:but did he make you want to get down? I am always game to get down bloody ghost titty posted:You missed Austin by a few days. do we have a too soon gif?
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Mar 22, 2018 15:53
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