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yeah, i mean, unless there's someone going "there's salt in your drink because your drink doesn't belong there!" i'm not sure how confident i'd be in using that as a corrective measure.
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Sep 6, 2018 03:30
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Mezzanon posted:I have never in my life been to a place that gave refills on juice. they exist!
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Sep 6, 2018 03:52
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GhostofJohnMuir posted:they exist! omg I'm going to have to ask now
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Sep 6, 2018 03:57
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TheParadigm posted:I think everyone is jumping a little hard on the jerk move, but having read the initial comment, I think my reaction boils down to this? MOOP goes in the trash. If you don't want it in the trash, put it where it goes. Simple, easy, no gently caress-gently caress games. Why is this so hard?
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Sep 6, 2018 04:51
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Liquid Communism posted:MOOP goes in the trash. How old are we in this situation? Because 20 year old me says gently caress that, salt and Tabasco time!! 40 year old me says I ain't got time for this poo poo and throws it away.
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Sep 6, 2018 04:59
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I do remember one time a FOH coworker left their drink in the loving sink near the line. One of the cooks got really pissed at me thinking I did it until I pointed out I wasn't wearing that shade of lipstick on the straw.
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Sep 6, 2018 21:12
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why bother with salt, just be helpful instead and refill their drinks at the nearest potable tap. they've gotta stay hydrated after all!
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Sep 6, 2018 22:08
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nothing says fun like working 30 out of a possible 48 hours. I'm getting real tired of working 12 shifts in a week
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Sep 6, 2018 23:03
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Mezzanon posted:nothing says fun like working 30 out of a possible 48 hours. I'm getting real tired of working 12 shifts in a week Hear hear. I had only one day off this week, yesterday. Was "on call" for it too but thankfully the call never came.
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Sep 7, 2018 13:57
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iospace posted:Hear hear. I had only one day off this week, yesterday. Was "on call" for it too but thankfully the call never came. 14 hours yesterday, 16 hours today. Saturday and Sunday are the loving weirdest pockets of work. Saturday is work 4:00pm-8:30pm, then 11:00pm-2:00 am and Sunday is 11:00am-2:00 pm and 4:30-11:00pm, Monday is 9:00am-11:00pm
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Sep 7, 2018 16:21
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Mezzanon posted:14 hours yesterday, 16 hours today. Saturday and Sunday are the loving weirdest pockets of work. Saturday is work 4:00pm-8:30pm, then 11:00pm-2:00 am and Sunday is 11:00am-2:00 pm and 4:30-11:00pm, Monday is 9:00am-11:00pm Ugh, split shifts are the worst. When I did dish for the Army, my days looked like this: 0730 - 1000 1130 - 1400 1700 - 1900 ... so I essentially worked for 11.5 hours (wasn't worth the time to leave base and drive home on breaks), but was only on the clock and getting paid for 7 of them. I'm sorry, bro. Feel your pain. 
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Sep 9, 2018 02:49
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Mezzanon posted:14 hours yesterday, 16 hours today. Saturday and Sunday are the loving weirdest pockets of work. Saturday is work 4:00pm-8:30pm, then 11:00pm-2:00 am and Sunday is 11:00am-2:00 pm and 4:30-11:00pm, Monday is 9:00am-11:00pm What the gently caress kind of schedule is this? Is this even legal? In CA they have to pay you an hour of minimim wage extra for that poo poo. Errant Gin Monks fucked around with this message at 03:47 on Sep 9, 2018 |
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Sep 9, 2018 03:44
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Errant Gin Monks posted:What the gently caress kind of schedule is this? Is this even legal? oh I have two jobs, my career adult job and my resto job. so for Monday I work 9-5 at the office and 5:15-11 at the restaurant. This weekend is hosed because I picked up OT at my adult job in addition to students going back to school and my restaurant being absolutely dickbaggingly hosed for staff because they assumed that nobody would need to go back to school and "oh yeah, Mezzanon isn't going to classes he can take 5-6 shift a week" On the upside, the resto I work at pays more than minimum wage, and I make decent tips
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Sep 9, 2018 06:34
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Stay safe Carolina goons. AMAHD don't do anything too loving stupid and die.
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Sep 12, 2018 16:20
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Mezzanon posted:too much work Update on this, it ended up being 17 shifts in 10 days and now I am loving on Vacation for 6 days then back to my usual schedule of 3 shifts a week at the restaurant.
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Sep 12, 2018 22:44
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Anyone here been a barista, esp in VA? My place is shaving hours like mad, and y'all keeping up with this thread know about the stupid situation regarding my "raise" for being a shift lead. I'm looking for a second job. The coffee joint two blocks away from my house has a sign in their window saying they're hiring. Their website says barista, and they'll train. But they also just started doing lunch, and I've got experience in that in spades. My question: when filling the application out, I got stuck on the "salary desired" part. I don't wanna shoot so high that they'll laugh and throw out my app, but I don't wanna undersell the fact that I have kitchen experience and could be more than just an espresso jockey. What do? I have no clue what baristas make, are they $2.13 + tips like FOH here in Virginia, or do I ask for more?
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Sep 15, 2018 12:33
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I don't know what the practice is in Virginia, but baristas generally make way less in tips than servers, so I wouldn't take that job if it's including tips in minimum wage. Most weeks my barista friends wouldn't make enough in tips to get them above minimum wage if that was allowed in Cali. How do you look in a bikini, you could try to be one of those stripper baristas.
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Sep 15, 2018 22:51
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I'm in San Francisco and barista jobs at the third wave places are around $12-14 with tips on top of that. You also have health insurance options. It's not legal to pay under minimum wage in California. Also don't work at Peet's or Starbucks unless you have to.
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Sep 15, 2018 23:17
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Mu Zeta posted:I'm in San Francisco and barista jobs at the third wave places are around $12-14 with tips on top of that. You also have health insurance options. It's not legal to pay under minimum wage in California. No, they absolutely are not, as minimum wage is $15 and most third wave places pay more than min once you’re trained, plus (fairly small) tips MAKE NO BABBYS fucked around with this message at 02:02 on Sep 16, 2018 |
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Sep 16, 2018 01:59
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Ah ok, I worked at Peet's years ago and I didn't realize the pay rose that much. Don't work at Peet's.
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Sep 16, 2018 06:59
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One of my counterparts came in strung out on something the past 2 days, yesterday being so bad, I thought he was drunk (at 7am). But, no booze on his breath, no slurring of speech, etc. His grandma, who raised him, passed last week, and his brother is in the hospital, and he has stuff going on with his GF over his family. Told HR that he was having a mental breakdown and probably has mild insomnia(which is totally, probably true). I just really, really hope that this works out, because he's a great guy(12 years as a Marine, Eagle Scout, etc) and I really, really understand his stress; I just don't know how to help him aside from listening.
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Sep 16, 2018 13:03
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Chef De Cuisinart posted:I just don't know how to help him aside from listening. Don't fire him.
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Sep 16, 2018 13:05
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JacquelineDempsey posted:Anyone here been a barista, esp in VA? My place is shaving hours like mad, and y'all keeping up with this thread know about the stupid situation regarding my "raise" for being a shift lead. I'm looking for a second job. The coffee joint two blocks away from my house has a sign in their window saying they're hiring. Their website says barista, and they'll train. But they also just started doing lunch, and I've got experience in that in spades. Unless I'm wrong, the 2.13 server wage is tied to alcohol sales - if it's just a cafe/lunch spot that doesn't do alcohol, I don't think they'd be allowed to pay you that? Or maybe I'm confusing American and Canadian laws in my head. Either way, as just a straight up barista, you should be paid at minimum, regular minimum wage. Assuming average cooks in your area make $2-3 over minimum wage, I'd put in a range from $1 over minimum to $1 over whatever the average cook wage is, and hope for the best? edit: Yeah, your tipped minimum wage doesn't care if you serve alcohol or not, it can apply to any position that makes more than $30/week in tips. Realistically as a barista you may not make that, and you should still ask for your regular minimum wage at the very least. Naelyan fucked around with this message at 14:06 on Sep 16, 2018 |
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Sep 16, 2018 14:03
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Chef De Cuisinart posted:One of my counterparts came in strung out on something the past 2 days, yesterday being so bad, I thought he was drunk (at 7am). But, no booze on his breath, no slurring of speech, etc. His grandma, who raised him, passed last week, and his brother is in the hospital, and he has stuff going on with his GF over his family. Told HR that he was having a mental breakdown and probably has mild insomnia(which is totally, probably true). I just really, really hope that this works out, because he's a great guy(12 years as a Marine, Eagle Scout, etc) and I really, really understand his stress; I just don't know how to help him aside from listening. Make like a reasonable employer and send him on bereavement PTO? Or at least tell him about FLMA leave before he goes AWOL and gets fired?
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Sep 16, 2018 19:56
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have you tried putting cement mix in their drinks so they would "harden up"? i mean it's definitely no putting salt or whatever in a can of soft drink but it's a start I'm sorry they are going through all this poo poo at the moment, I hope you guys are able to support them somehow
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Sep 17, 2018 04:35
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Just joining in on this thread. Fellow industry lifer, currently in Dallas. Anyone else?
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Sep 17, 2018 08:16
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Chef De Cuisinart posted:One of my counterparts came in strung out on something the past 2 days, yesterday being so bad, I thought he was drunk (at 7am). But, no booze on his breath, no slurring of speech, etc. His grandma, who raised him, passed last week, and his brother is in the hospital, and he has stuff going on with his GF over his family. Told HR that he was having a mental breakdown and probably has mild insomnia(which is totally, probably true). I just really, really hope that this works out, because he's a great guy(12 years as a Marine, Eagle Scout, etc) and I really, really understand his stress; I just don't know how to help him aside from listening. don't fire him, give him a full day off (paid?) next time you have a chance to talk with him, and maybe buy him a drink at the end of the shift the night before. give him the name of a hiking trail or something nearby to go to on his day off. maybe an ativan or something too if you have one. :/
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Sep 17, 2018 08:55
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Well, it all worked out, turns out the VA gave him an absurdly high dose of Xanax because they decided he had PTSD, and not panic attacks from family stuff. Still scared the poo poo out of me though.
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Sep 17, 2018 09:47
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So as I was exploring other jobs, I got pulled into the office today to get talked to. One, dont ask the board members things(I cook at a homeless/recovery shelter so double all the red tape) and also would I like to take over the kitchen. Can I still call myself an EC then?
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Sep 18, 2018 19:23
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ApolloSuna posted:So as I was exploring other jobs, I got pulled into the office today to get talked to. One, dont ask the board members things(I cook at a homeless/recovery shelter so double all the red tape) and also would I like to take over the kitchen. Can I still call myself an EC then? Do you set the menu?
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Sep 18, 2018 19:28
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As someone who's been sifting through resumes lately I think I'd be more impressed by "volunteer supervisor" than "executive chef" of a homeless shelter, unless it was well known for training the homeless to pursue careers in the industry or something. I'd also say that being a chef isn't particularly ambiguous, if you have to ask you probably aren't the executive chef. (Note that this does not apply to people who don't work in restaurants, or even to people in foh positions who I constantly hear saying things like "pantry chef.") Not every place that sells food has or needs an executive chef. Without knowing more about the specifics of your job/the shelter it's hard to say for certain though. Unless you're applying for a chef position, having chef on your resume isn't always the best thing, I've had issues with multiple hires who think that their years of experience as a chef at the Marriott means they don't have to follow my instructions.
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Sep 18, 2018 21:11
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If you were in your mid-late 20s with no experience, how would you become a waiter? Lie and say you have experience? Asking for a friend (legitimately).
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Sep 18, 2018 22:51
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SymmetryrtemmyS posted:If you were in your mid-late 20s with no experience, how would you become a waiter? Lie and say you have experience? Asking for a friend (legitimately). Does your friend have experience working in any other customer service? Shoot for the serving job, but without experience they might push you towards bussing/hosting/running.
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Sep 18, 2018 23:06
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SymmetryrtemmyS posted:If you were in your mid-late 20s with no experience, how would you become a waiter? Lie and say you have experience? Asking for a friend (legitimately). Have they worked anywhere in a restaurant before? Do they have retail experience? If yes to either of those, just lie about experience and falsify a reference. If no, start working as a host
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Sep 18, 2018 23:33
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Don’t lie - it makes you look like an idiot and super untrustworthy. Be honest. Say why you’re interested, that you’ll work hard, want to learn. Be willing to do some additional training. I’ll know you’re lying when you say you waited tables for ~6 months and you ick up a tray wrong; and then I won’t respect you because you lied about it.
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Sep 18, 2018 23:39
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I just wanna know why it's so hard to keep the goddamn plates flat. 4 on the tray, 1 in the hand, and I still go through 20+ vodka wipes on a small lunch of 2-300.
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Sep 19, 2018 01:39
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As urgency rises, errors rise. Like they teach with shooting, slow is smooth, and smooth is fast.
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Sep 19, 2018 23:40
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Chef De Cuisinart posted:I just wanna know why it's so hard to keep the goddamn plates flat. 4 on the tray, 1 in the hand, and I still go through 20+ vodka wipes on a small lunch of 2-300. I haven't a clue what you're talking about, but am drat curious. My best talking-out-my-rear end guess is you use "vodka wipes" to tidy up plate rims when expo/FOH don't keep the plates level and make a mess of them? (Am I close?)
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Sep 20, 2018 02:30
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He means plate wipes, although I'll say it's pretty old school and probably over the top to wet them with vodka. We used to use well vodka or gin to sanitize bar towels for wiping tables, etc. when I worked in dive bars (like, two splashes on a towel) because it cuts through sticky + dries quickly, but every fine dining/Michelin restaurant I've ever worked in just uses slightly damp cheesecloth rolled up as a wipe. Essentially, the same thing you'd get in a fancy seafood restaurant to wipe your hands with after a course but made from cheesecloth instead of a serviette. Removes splatters, finger prints, stray garnish, etc. Now I just teach my bartenders to very slightly dip their bar towels in the base of the high temp glass washer - super hot water and sanitizer, super easy. I can take a photo if it helps you envision it. Also, I hear that there is a food goon slack and I'd like to join, if someone would be so kind.
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Sep 20, 2018 03:22
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Do you people not know about isopropyl alcohol?
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Sep 20, 2018 03:27
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