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Skwirl posted:If people are still getting the food they ordered you can call it functional. All the cooks including the chef at my place smoke at least a pound of weed a shift. None of them are ever sober, they push food out quick though.
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Apr 6, 2018 15:31
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Opening manager no-showed, so the closing manager had to finally open the store 45 minutes after we were supposed to be prepping. We also got our health inspection today, at the same time as our truck came in, also at the same time that everyone in this lovely town decided they needed wings to soak up the booze. So, of course the two cooks (who are also dating and are pretty gross about it) decide to gently caress off and take two and a half hours putting the truck away, our lunch closer wasn't allowed to clock in "due to the health inspection being in progress", so myself and the only other cook on line got railed for two full hours (while also failing the health inspection due to the two actually working people being rear end deep in the weeds with no assistance whatsoever). At least the FOH only dropped two orders on the floor, and took the wrong food to the wrong table three times. gently caress this day, and gently caress this industry.
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Apr 6, 2018 21:23
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pseudosavior posted:Opening manager no-showed, so the closing manager had to finally open the store 45 minutes after we were supposed to be prepping. When our first health inspection was coming, that very day was when the 'knives in the sink' problem from my previous post first reared its ugly head, though we didn't know that's what it was yet. The sink by the dish machine just suddenly stopped draining. Like two hours before the health inspector was supposed to get there. The only reason he didn't catch it was because we bailed out as much gross rear end water as we could from the sink that wouldn't drain, and when the health inspector was walking over to the dishpit, I picked up a giant gross pot and started scrubbing it right on top of that sink. Dude looked at the drains of every other sink, but not that one. When he was looking at the drains of the other sinks I briefly made eye contact with the owner and FOH manager who were back there, and had been desperately trying to get this sink working right all drat day, and just kept scrubbing. He moved on and we got a 94/100. You're welcome guys. Thank god that problem is fixed.
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Apr 6, 2018 21:37
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Dear industry thread, Today was really rough at work. My coworker who rescues and bottle feeds kittens brought two three-day old babies to work. When I felt like rolling in to work around ten-ish it was time to feed them so I was helping. This one kitten was such a fussy eater and meowed so loudly while I was on the phone that the farmer I was talking to about selling his fresh strawberries asked what was going on and then went on a boring tangent about his barn cats. I got some kitten formula on my shirt, too. Whoops. Also I was less productive than usual because of people coming in the office to snuggle the kittens. I still accomplished a reasonable amount, though and I get paid by the hour so it's all good. And since my boss is on vacation I treated myself to a five hour workday. I came home in time to hit the grocery store and get stuff for supper, which I didn't manage to get on the table before my husband came home. Turns out his new consulting gig lets out early pretty much every Friday AND he was still kinda full from lunch when his team took him out for ramen to celebrate him coming to work there. What a kerfuffle! I'll also be running around for a bunch of appointments when our platinum vision and dental kick in. Nobody has screamed abuse at me in months. It's kind of disconcerting. I kind of miss the industry sometimes, but my psychotherapists says that Stockholm syndrome is highly treatable and my prognosis is good.
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Apr 7, 2018 01:29
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Work flew me out for meetings this week. Spent two days having good discussions and getting wrecked on the expense account.
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Apr 7, 2018 03:07
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Chef De Cuisinart posted:I concur. How are you fermenting them? Also yes this seems really complicated.
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Apr 7, 2018 07:58
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Do you have any suggestions for serving chioggia beets (other than raw or lightly sauteed slices)? The place I'm at currently roasts them whole which of course leaves them entirely pink, defeating the purpose of using chioggias 
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Apr 7, 2018 20:13
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Cliff posted:Do you have any suggestions for serving chioggia beets (other than raw or lightly sauteed slices)? The place I'm at currently roasts them whole which of course leaves them entirely pink, defeating the purpose of using chioggias You can do a quick pickle on them and they still look really pretty, for garnish and poo poo like that. They also fry up pretty (thin sliced, then just toss in a shallow frying pan with a half inch of oil).
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Apr 8, 2018 00:46
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pseudosavior posted:Opening manager no-showed, so the closing manager had to finally open the store 45 minutes after we were supposed to be prepping. why wouldn't your lunch closer be able to clock in in the middle of a health inspection? i've never heard of anything like that
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Apr 8, 2018 02:27
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GhostofJohnMuir posted:why wouldn't your lunch closer be able to clock in in the middle of a health inspection? i've never heard of anything like that He's a good cook, but he's not the quickest of cats when it comes to things like "name the eight most common food allergens" and all that. It was a form of damage control, inspection-wise, but all it really did was screw the line.
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Apr 8, 2018 02:36
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Cliff posted:Do you have any suggestions for serving chioggia beets (other than raw or lightly sauteed slices)? The place I'm at currently roasts them whole which of course leaves them entirely pink, defeating the purpose of using chioggias Slice thin, soak in salt water, dehydrate. Looks great, and beet chips are delicious. IG: roast, peel, wedge, whey as lacto starter, 3% salt solution. Onion, coriander, caraway, and arbol chiles in the bucket as well.
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Apr 8, 2018 04:54
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I feel like you could rig a brine/buttermilk solution, cure the beets, and run them in a vacuum sealer for a passably similar effect if you ever get in the weeds and need them on the fly.
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Apr 8, 2018 09:17
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I feel like CDC has his finger on the beeting heart of cuisine
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Apr 8, 2018 11:06
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infiniteguest posted:I feel like you could rig a brine/buttermilk solution, cure the beets, and run them in a vacuum sealer for a passably similar effect if you ever get in the weeds and need them on the fly. Yeah, I'd thought about doing yogurt or full fat buttermilk if I needed to, but I'm finally starting to catch up since we haven't sold a beet salad to a group this week. Did 1mil in revenue in the past 10 days, hoping it slows down just a bit so my team can get some rest. Us garmo guys have been working 6am to midnight for nearly 3 weeks now, with a day off if we're lucky. The insane paychecks sure have been nice, but they all need some rest. I'll just keep going thanks to the Magic of Amphetamines. Also, I'm nearly fully staffed, just need 1 more garmo CdP, and 2 cooks. Have 5 temps right now, and at least 3 of them I'd like to hire on. I just don't get how we haven't had many applicants, we're the highest paying kitchens in Austin, and we've got the nicest equipment. I think the extremely strict and disciplined Michelin style environment is scaring apps off. I'm a bit rambly, I've only slept like 16 hours in the past 4 days, 
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Apr 8, 2018 14:05
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Chef de Cuisine, from experience- you are going to crash. Hard. Make sure you have pedialite and flowers for the lady in your life what has been putting up with this, and try to start delegating some responsibility so it doesn’t fall apart while you sleep the sleep of the dead.
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Apr 8, 2018 16:03
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Oh yeah, I know. This isn't nearly the worst , and things quiet down in 3 weeks. I figure in about 4-6 weeks I'll go back to having 2 days off, we'll be fully staffed, and things will run much smoother.
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Apr 8, 2018 16:12
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Chef De Cuisinart posted:Oh yeah, I know. This isn't nearly the worst , and things quiet down in 3 weeks. I figure in about 4-6 weeks I'll go back to having 2 days off, we'll be fully staffed, and things will run much smoother. I don't think he's talking about how busy your restaurant is.
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Apr 8, 2018 18:01
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6 AM - Midnight..... Jesus 
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Apr 8, 2018 18:24
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Discendo Vox posted:I don't think he's talking about how busy your restaurant is. Banquets aren't like a restaurant at all. Wife's fine with the hours, we both knew what we were getting into. As far as delegation, it's getting better every day, most know the recipes/standards by now, so I'm not spending most of my day answering questions and doing examples. My health is fine, I was smart enough to see my doctor this week, and he said I'm all good.
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Apr 8, 2018 18:48
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Yeah! I’m also finally getting out of the opening zone - the first few months were ranging between 70 and 100 hour weeks, now we’ve got the restaurant rolling and cooks training cooks (babies making babies) so I can generally do my job in 60 hours a week plus 10-20 for admin, r&d, and organizing projects. Part of me wants to run the pass 11-11 7 days a week but I try to see the higher path of sustainability after my death. Also I will accept PMs for those who are in the area and want a snack or whatever.
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Apr 9, 2018 08:35
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I think my next food vacay is going to be NYC, chef wants me to spend a day at Eleven Madison Park. I'll probably hit you up for that snack whenever I get out that way.
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Apr 9, 2018 11:56
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Sick! If by “spend a day” you mean trail I also have some better suggestions than EMP. I know they’re #1 in the universe and all but you might get more out of spending time at Battersby or Aterra.
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Apr 11, 2018 12:18
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Chef is a friend of Humm's, that's why he wants me to spend a day there. Personally, I don't think the wife is going to go for me spending the whole day there, but we'll see.
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Apr 11, 2018 22:10
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Nice! Steal the bread recipe for me please.
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Apr 11, 2018 22:50
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A Chick-fil-a opened near me today and I was pretty impressed with how they were handling the rush when I tried them for lunch. They had people directing traffic to the line for the drive thru, providing people with menus as they waited in line and had multiple people out taking orders on tablets. Line ahead of me must have been at least 15 cars deep but I had my food in less than half an hour.
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Apr 12, 2018 22:26
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Perhaps, but they’re owned by your avatar, like the Roark Group companies.
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Apr 12, 2018 23:56
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Don’t give those shitheads your money.
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Apr 12, 2018 23:56
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MAKE NO BABBYS posted:Don’t give those shitheads your money.
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Apr 12, 2018 23:57
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They capitulated on the anti-gay stuff so they're no more problematic than most other fast food chains.
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Apr 13, 2018 00:09
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Republicans posted:no more problematic than most other fast food chains. ...don’t give fast food companies your money.
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Apr 13, 2018 00:11
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bloody ghost titty posted:...don’t give fast food companies your money.
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Apr 13, 2018 00:59
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bloody ghost titty posted:...don’t give fast food companies your money. I will keep buying Whataburger, but the rest I don't care about.
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Apr 13, 2018 01:03
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They donated millions of dollars to block same sex marriage and are still an evangelical Christian corporation with lovely discriminatory views. A PR scramble to not lose business isn’t a change nor does it whitewash their past.
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Apr 13, 2018 01:03
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Republicans posted:They capitulated on the anti-gay stuff so they're no more problematic than most other fast food chains. "took less than half an hour to get my order" "fast food" I am one woman with a two basket fryer, and my km will absolutely hand my rear end to me if the line is holding on fried chicken for more than 45 seconds, and that's when we have a line out the door (plus we also do call-in/curbside pickup, lacking a drive through). Hell, we got an order for 140 biscuits the other day during service that had me dropping 15 pieces of chicken, 5 pieces of fish, and 35 muthafuckin hashbrowns, and I had that done in way less than half hour. With, again, just me and two small baskets, and also keeping up with the line's immediate needs. I've asked the boss if we can upgrade to a four basket; I can handle it, but when my baskets are full, the only reason they might be holding is I need a bigger boat. (A common joke on Saturdays is hearing the line yell "Drop chicken! And, uh, drop hash, drop fried greens!" Then the second line will yell "Drop catfish!" and that's about when I yell back "HEARD, drop me a bigger fryer!") And then there's this MAKE NO BABBYS posted:They donated millions of dollars to block same sex marriage and are still an evangelical Christian corporation with lovely discriminatory views. A PR scramble to not lose business isn’t a change nor does it whitewash their past. In short, as a queer lady who takes pride in not only her food timing but her identity, gently caress that (and every) Chik-fil-a
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Apr 13, 2018 01:44
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Sucks that their chicken is pretty much the best of the lovely fast food chicken sandwiches, but I will not darken their door because gently caress that.
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Apr 13, 2018 02:14
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It's not much better than Carl's Jr's chicken, IMO.
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Apr 13, 2018 03:16
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Also they close on Sundays. Sanctimonious assholes.
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Apr 13, 2018 04:13
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JacquelineDempsey posted:In short, as a queer lady who takes pride in not only her food timing but her identity, gently caress that (and every) Chik-fil-a Seconded, as a queer dude that's not quite so sure about gender things myself. Also, didn't know that about you Demps. Neat <3 Make your own Chick-Fil-A at home. Add pickle juice to your brine or buttermilk. Problem solved.
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Apr 13, 2018 04:17
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I’m ashamed I only learned about Roark late last year. I’ve given way too much money to Objectivists.😩 http://www.roarkcapital.com/portfolio I still don’t know what to think of Cook-Out....
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Apr 13, 2018 05:20
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I'd still eat at Cook-Out if it was owned by Satan himself.
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Apr 13, 2018 06:00
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