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Plan Z posted:I do not have GIMP or Photoshop, and I don't know how to use them anyway. Lmbo
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Oct 14, 2018 22:33
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Well, asked boss man for a raise. He said no. My hard work goes un-recognized monetarily while I train intoxicated retards to do my job and they're getting the same pay as me. Tomorrow's my day off. This won't happen, but if I got a new job tomorrow, I could really gently caress this restaurant over by no-showing, no-calling on Tuesday. But I like the guys and don't want to do that to them. If I understand correctly, there are cooks here who've been loyal for 6 years and are still getting my pay level. They're immigrants, they have different pressures, so I understand. Still, I'm bummed to find out that instead of passively participating in loving me over, my boss is willing to actively do it. And I overheard that the disappearance of our newest dishwasher is due to the fact nearby restaurants are paying dishies $15. I could turn my brain off and go wash dishes for more money, but I think I'll see if they need good cooks, instead. The pay for cooks has to be better than for dishies, right?  What's the best item to steal from a sushi place?
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Oct 15, 2018 06:15
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Animal-Mother posted:What's the best item to steal from a sushi place? Sigh. Unironically - All the other people being underpaid. The good staff. Real answer: malicious, or just recipes/institutional knowledge you dont want to forget? Alternatively, it sounds like you should have a follow up with your boss, and let them know you're not training anybody else/going the extra mile without revised pay. TheParadigm fucked around with this message at 06:32 on Oct 15, 2018 |
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Oct 15, 2018 06:18
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Tuna. Steal all the tuna.
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Oct 15, 2018 06:54
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Animal-Mother posted:
Are there good knives that are the property of the restaurant and not one of chefs? Otherwise booze or whatever you feel like eating for the next week that will keep that long.
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Oct 15, 2018 07:22
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whatever's needed to sanitize the cutting surface.
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Oct 15, 2018 07:24
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Field Mousepad posted:Tuna. Steal all the tuna. Nah the unagi. Get that poo poo before it's extinct.
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Oct 15, 2018 07:31
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Discendo Vox posted:whatever's needed to sanitize the cutting surface. Bleach is hella cheap.
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Oct 15, 2018 07:31
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One of my mates was telling me about this time he explosively quit his restaurant job. His boss was chewing him out and he got fed up, yelled “i loving quit” and threw the metal mixing bowl he was holding him behind him and into the air. It smashed into the fluoro lights which exploded and rained glass throughout the entire kitchen. So maybe you could try something like that.
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Oct 15, 2018 08:36
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Schneider Inside Her posted:One of my mates was telling me about this time he explosively quit his restaurant job. His boss was chewing him out and he got fed up, yelled “i loving quit” and threw the metal mixing bowl he was holding him behind him and into the air. It smashed into the fluoro lights which exploded and rained glass throughout the entire kitchen. So maybe you could try something like that. That's a quick way to end service for the night. I worked with a dude who had a story about a coworker pulling the Ansul system on his way out the door. I sort of wanted to see what the aftermath of that was.
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Oct 15, 2018 10:06
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That's hilarious. It was in my PC1+2 syllabus that tripping the ansul system was an automatic F. I've never seen one go off in person, it takes a lot of fire to use it. Also not sure that isn't a felony to do on purpose.
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Oct 15, 2018 10:56
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Your poo poo is definitely going to be pushed in if you trigger an ansul.
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Oct 15, 2018 15:29
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Today, in funny coincidences: the founder of Ansul is Mr. Hood.
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Oct 15, 2018 15:30
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Yeah if you do anything where the Ansul goes off just leave and never go back.
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Oct 15, 2018 15:55
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Don’t steal items from work. You are better then that.
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Oct 15, 2018 16:23
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A Man and his Hog posted:Don’t steal items from work. Now I’m curious how many over pours and free shots you hand out
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Oct 15, 2018 20:04
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Skwirl posted:Are there good knives that are the property of the restaurant and not one of chefs? We asked the boss for some more knives because we were always short one. He brought one of those home knife sets in the wooden block, all dull as poo poo and apparently made of a magical metal that cannot be sharpened. Where do our knives reside in our restaurant, you may wonder? On a magnetic board on the wall? In a special and safe designated space? Washed, dried, and placed into sleeves? No. They are thrown in a drawer. We are a drawer knife place.
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Oct 15, 2018 21:12
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A Man and his Hog posted:Don’t steal items from work. Yeah, steal from the owner's house instead
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Oct 15, 2018 21:57
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If you aren't stealing from work you are stealing from your family
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Oct 15, 2018 22:27
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Tunicate posted:If you aren't stealing from work you are stealing from your family This, and without irony.
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Oct 15, 2018 22:55
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Animal-Mother posted:We asked the boss for some more knives because we were always short one. He brought one of those home knife sets in the wooden block, all dull as poo poo and apparently made of a magical metal that cannot be sharpened. what the gently caress? putting up a magnetic strip takes 15 minutes tops and costs peanuts
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Oct 16, 2018 01:27
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Can anyone recommend a good commercial grade microwave? We've gone through 3 or 4 lovely ones in the year that I've worked at my joint --- we just bought one two weeks ago because the last one had a door latch broke, and my KM tried to fix it with Gorilla Glue which is loving hilarious/horrifying because 1. P sure that poo poo ain't food safe, the gently caress was she even thinking? And 2. She didn't realize how much that stuff expands, so she ended up glueing the door shut. No joke. I was off that day, or I would've talked her out of this terrible idea. So she goes out and replaces it with this piece of crap Oster from Sam's Club that died right before lunch today because those $50 bitches aren't meant to run as hard as we work them. Once we ruled out bad outlet/breaker trip (we have constant issues with that all over the kitchen, too), my GM said "maybe it just overheated, let it cool off". We gave the mike a 20 minute break, and she came back to life, so crisis averted --- for now. But yeah I'm sick of that poo poo, and so's the GM, so if y'all can point me in the right direction (Cuisinart, what does your swank rear end place use?), I can make some suggestions straight to the GM/owner, and not get weeded on a truly busy day. Thank god this happened on a slow Monday.
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Oct 16, 2018 02:07
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I also have an equipment question. I have waffle makers running 10-12 hours a day every day, because we serve chicken and waffles. That's not going to change, unfortunately. We get the good Belgian style ones from Cuisinart, and they work great until they die, but that's just an inevitability that I'm not too worried about. In the meantime though, they're a pain in the rear end to clean after they're 2-3 weeks old and most of the nonstick has worn off of them. They still don't have waffles stick to them just fine (as long as we spray them before every waffle), but they end up with this black buildup that I assume is just charred on carbon from the pan spray/waffles. I'm using just a regular Sysco soy-based pan spray. Does anyone have any suggestions as to a different spray I should be using or a cleaning procedure that's easy? Right now I basically wait until they've cooled some and then use a soft plastic pick/scraper thing (that came with a panini press we used to use) to clean between the waffle pocket things.
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Oct 16, 2018 02:46
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Animal-Mother posted:We asked the boss for some more knives because we were always short one. He brought one of those home knife sets in the wooden block, all dull as poo poo and apparently made of a magical metal that cannot be sharpened. Then you should steal booze instead.
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Oct 16, 2018 03:26
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What up, chicken and waffle buddy? That's part of my station on Sunday's. Our newest seasonal version features an onion bacon jam, it is the tiiiiiiiiits We only run our waffle maker (also a Cuisinart) on brunch, so not nearly as much as you, but we use a butter...ish? liquid we get from Sysco and brush it on. Cleans up easy peasy, never had to pick crap out. Waffles lift right out. A quick googling brought up a PDF of their "liquid butter alternatives", and nothing looked exactly like the bottles we have (could be an out of date page). I'll make a point of checking the exact name, if you think that's an option. Edit: just looked again, the bottle's not the same, but I'm 99% sure it's "Grill-On" we're using. JacquelineDempsey fucked around with this message at 03:49 on Oct 16, 2018 |
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Oct 16, 2018 03:39
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Flunky posted:Yeah, steal from the owner's house instead Cops too. https://www.youtube.com/watch?v=TWyFQSFLakg&hd=1 e - that Grill-On sounds like Phase, which is what we use at the hospital. It makes easy roux, at least.
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Oct 16, 2018 04:29
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We use those clunky irons with conditioner in a pump spray that I never use. Any charred bits get scraped away with a plastic fork.
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Oct 16, 2018 05:03
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In my opinion at the wage you guys are on at least 20% of stock should leave with you at the end of the night
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Oct 16, 2018 05:43
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JacquelineDempsey posted:What up, chicken and waffle buddy? That's part of my station on Sunday's. Our newest seasonal version features an onion bacon jam, it is the tiiiiiiiiits I'll check into Grill-On, thanks. Also, I have a caramelized onion bacon jam on my Chorizo Scotch Egg dish right now. Get out of my head.
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Oct 16, 2018 06:12
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Don't put pan spray on a Teflon waffle iron. Get some waffle-off, it's a water based lubricant/release agent.
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Oct 16, 2018 08:39
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I know none of you are responsible but I’m cringing that there are so many microwaves and liquid waffle release agents being used around the country.
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Oct 16, 2018 08:51
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Microwave is the best way to fry herbs tho
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Oct 16, 2018 14:02
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And waffles will start to stick. Cleaning the waffle iron loving sucks.
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Oct 16, 2018 14:28
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Chef De Cuisinart posted:Microwave is the best way to fry herbs tho And when you move 1000 biscuits a day, you melt a LOT of butter to grease the trays and brush on top of the biscuits. Microwaves have their usefulness, especially in a kitchen that only has a 2-eye range.
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Oct 16, 2018 14:51
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MAKE NO BABBYS posted:I know none of you are responsible but I’m cringing that there are so many microwaves and liquid waffle release agents being used around the country.  I mean, like a microwave is a great tool occasionally, but goddamn it shouldn’t be seeing that much use
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Oct 16, 2018 17:05
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For microwaves, probably the Sharp or Panasonic commercial models. I mean, if they're good enough for 7-11, they can probably handle a kitchen. As for waffle makers... Be careful with Waring, since the "pro" models aren't really suited for restaurant-scale baking. I'd check what the carnies are using, honestly.
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Oct 16, 2018 17:36
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Panasonic microwave, Heartland for waffle baker. You get the bakers and repair/maintenance/etc for "free" if you buy their waffle/pancake mix, which can be doctored up pretty easily. Waring Pro is my #2, but I really like being able to call my GFS rep and have the plates/machine replaced the next day.
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Oct 16, 2018 20:29
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GhostofJohnMuir posted:what the gently caress? putting up a magnetic strip takes 15 minutes tops and costs peanuts Those peanuts need to come out of the business' pocket, not the cooks. Naelyan posted:I also have an equipment question. I have waffle makers running 10-12 hours a day every day, because we serve chicken and waffles. That's not going to change, unfortunately. We get the good Belgian style ones from Cuisinart, and they work great until they die, but that's just an inevitability that I'm not too worried about. In the meantime though, they're a pain in the rear end to clean after they're 2-3 weeks old and most of the nonstick has worn off of them. They still don't have waffles stick to them just fine (as long as we spray them before every waffle), but they end up with this black buildup that I assume is just charred on carbon from the pan spray/waffles. I'm using just a regular Sysco soy-based pan spray. Does anyone have any suggestions as to a different spray I should be using or a cleaning procedure that's easy? Right now I basically wait until they've cooled some and then use a soft plastic pick/scraper thing (that came with a panini press we used to use) to clean between the waffle pocket things. Please just shell out for a commercial waffle iron. It'll cost you as much as replacing two of those Cuisanarts and run for decades, with an added bonus of not stripping nonstick into the food. Vegelene's the stuff we used to use, looking it up it's the same as Waffle-off. https://www.webstaurantstore.com/carnival-king-wbs46-brussels-style-belgian-waffle-maker-with-timer-120v/382WBS46.html JacquelineDempsey posted:And when you move 1000 biscuits a day, you melt a LOT of butter to grease the trays and brush on top of the biscuits. Microwaves have their usefulness, especially in a kitchen that only has a 2-eye range. Same, only when you need to melt an ounce of chocolate to pipe on something and gently caress cleaning a double boiler for that.
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Oct 17, 2018 11:30
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Is Heartland the same as Golden Malted? Or are they just marginally-different competitors?
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Oct 17, 2018 11:38
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Canuck-Errant posted:Is Heartland the same as Golden Malted? Or are they just marginally-different competitors? Competitors, I think. Just depends on your region.
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Oct 17, 2018 14:27
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