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this is why whenever a server tells me something that should be painfully obvious about a dish i just smile and nod. they have to cover their bases
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Dec 9, 2018 07:19
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Any suggestions on how to keep beans, rice, gravey, and cheese on a hot line? My beans and rice dry out, the gravey starts to seperate and the condensation waters it down, and the cheese crust on the side. Ive been told to put the stuff in a plastic bag then my 6 pan. No space for a rice cooker etc, has to go on this line spot.
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Dec 9, 2018 19:20
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Are they directly in a hot well, or are you using a sorta 'double-boiler-with-six-pans' method?
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Dec 9, 2018 20:25
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Fill well with water, put 6 pans and those cross bars in.
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Dec 9, 2018 21:21
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ApolloSuna posted:Ive been told to put the stuff in a plastic bag then my 6 pan. The way my work solves this is to fill the well, put bars and metal six pans in(heat conductive) THEN put some hot water in the six pans, and plastic(won't radiate heat out the top) six pans inside the metal six pans, as well as a lid on top. And maybe turn the hot well down a bit once its hot? If gravy's seperating it probably means its a touch too hot. Basically the plastic bag, only with containers meant for each other's shape.
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Dec 9, 2018 21:28
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Sounds like your steam table is a bit too hot, as well as what everyone else has said. Beans will dry out, that's just a thing that happens, just make sure to hit them with a bit of hot water (or stock or whatever you cook them in originally) and give them a stir every once in a while. Gravy splitting and cheese crusting (provided you're keeping a lid on them) is likely just due to too much heat.
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Dec 10, 2018 18:10
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Lids too
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Dec 10, 2018 21:50
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The problem with the heat is everything runs about 150 when I temp it and health department says keep poo poo at 165+. Seems like the gravey problem is water condensation and adding into it.
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Dec 11, 2018 01:42
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Ah. Then your solution is the Hollandaise Solution - make a second batch halfway into service, after _x_ hours in the danger zone. Half size container, heat up a second pan later in the shift. That seems a bit conservative, though - isn't it 'reheat to 165 for 15 seconds for all poultry/seafood products, a little less for pork/beef', then 'hold at 140+?' This is worth checking up on your state's food regulations. I suspect your health department is giving you slightly incorrect but related information. Where are you located?
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Dec 11, 2018 01:47
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TheParadigm posted:Ah. Then your solution is the Hollandaise Solution - make a second batch halfway into service, after _x_ hours in the danger zone. Half size container, heat up a second pan later in the shift. yeah, seconding this
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Dec 11, 2018 02:21
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It's 165 for 15secs reheat, hot hold at 140+. No state/city regulation differs on this, afaik.
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Dec 11, 2018 22:23
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Only difference I've ever heard of was the 40 vs 41 degrees for cold storage.
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Dec 12, 2018 18:20
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It's sub 42. i.e., 41 and below is acceptable. Realistically, you should be sub 40. If you've got things that hover close to 42, I'd recommend a time/temp HACCP log. Temp AM/PM, and hopefully discard at the end of service. Anything hovering around 42 isn't going to last very long.
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Dec 12, 2018 19:51
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My state is under 41, so 40. It varies.
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Dec 13, 2018 14:41
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So I have never worked in a real professional kitchen, other than a coffee/sandwich shop where I washed dishes in high school. I have loads of accounting and income tax experience, though, and as a favor to a friend I agreed to take a look at how his parents are doing their accounting for their small family restaurant. It, uh, it turns out that they’re basically not. They have a box they throw receipts in and they write personal checks for payroll based on multiplying the hours on a handwritten paper time card by their hourly wage. There is no attempt to determine food cost, as far as I can tell, and they get around withholding for their employees by claiming they’re all contractors (super, super illegal, but the employees haven’t had a problem with it yet because no one in the joint is making enough money to risk an audit). My friend and I recognize that this is way over our heads and his parents need professional help squaring this up, but the parents are insisting that there’s no real need to change and a professional would be “too expensive”. Do any of you have suggestions for how to pitch this better other than “how the gently caress do you not need to know how much it costs you to produce a plate of food”?
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Dec 14, 2018 16:56
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Back away slowly.
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Dec 14, 2018 17:43
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bloody ghost titty posted:Back away slowly. Oh that’s definitely happening. I just wanted to see if I could give this poor bastard any wisdom on how to get his parents on board with...not breaking so many tax laws, I guess?
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Dec 14, 2018 17:56
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Phrase it on the money they save. Income - all cost of doing business = income they are taxed on. Can still do the 1099/contract thing thats not illigal in theory.
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Dec 14, 2018 18:01
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bloody ghost titty posted:Back away quickly.
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Dec 14, 2018 18:01
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ApolloSuna posted:Phrase it on the money they save. Income - all cost of doing business = income they are taxed on. Can still do the 1099/contract thing thats not illigal in theory. There are very specific rules and tests to call someone an independent contractor and waitstaff do not meet them. Making employees contractors to dodge your responsibility as an employer to withhold federal and FICA taxes is literally a federal crime.
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Dec 14, 2018 18:03
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Sweet Custom Van posted:Oh that’s definitely happening. I just wanted to see if I could give this poor bastard any wisdom on how to get his parents on board with...not breaking so many tax laws, I guess? Ahahahaha. I once worked somewhere that literally just gave me $64 dollars cash everyday (min wage was $8 bucks, so 8x8, but I usually didn't work a full 8). This was front of house, we also had our best busser disappear, no notice. 2 weeks later he was back, he'd been deported. Didn't ask how he got back in the country.
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Dec 14, 2018 18:03
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Skwirl posted:Ahahahaha. I know that shady things happen in any business, but I guess I just assumed that this restaurant was too small to see much benefit in the “gently caress with the federal government’s revenue stream” cost-benefit analysis. But I suppose if every dollar you make is effectively untaxed, it’s easier to think you’re doing well? Why is it untaxed? Because they haven’t filed federal or state taxes since 2014. My friend is currently split between hysterical laughter and making sure his name isn’t on -anything- involving the restaurant.
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Dec 14, 2018 18:08
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Sweet Custom Van posted:I know that shady things happen in any business, but I guess I just assumed that this restaurant was too small to see much benefit in the “gently caress with the federal government’s revenue stream” cost-benefit analysis. But I suppose if every dollar you make is effectively untaxed, it’s easier to think you’re doing well? Well unfortunately for them the directive of Trump's IRS is to go after small fish more so the rich are not "treated unfairly."
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Dec 14, 2018 18:15
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Yeah they need a real accountant asap. If they come to the IRS on bended knee it will hurt, but maybe not full on bankruptcy hurt like it will when they get caught. And they -will- get caught. Not filing returns as a business is a huge flag that says easy fines.
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Dec 14, 2018 19:06
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Sweet Custom Van posted:There are very specific rules and tests to call someone an independent contractor and waitstaff do not meet them. Making employees contractors to dodge your responsibility as an employer to withhold federal and FICA taxes is literally a federal crime. Yeah thats why I was like in theory but its been a while since I read on contractors. Curious how strippers get away with it tho. But yeah this whole thing sounds like a mess.
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Dec 14, 2018 19:14
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ApolloSuna posted:Yeah thats why I was like in theory but its been a while since I read on contractors. Curious how strippers get away with it tho. But yeah this whole thing sounds like a mess. The first and most important rule is that in order to be an independent contractor the employee must fully control the time and location of their work. A dancer can decide exactly what times, days, and clubs she wants to work, but waitstaff is told “you will work Saturday night from 4 to close”.
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Dec 14, 2018 19:37
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So heres a question for everyone. Im considering jumping out of the industry. Whats a good way to condense all of the restaurant work in one blop on your resume? Also, how much of a pay cut did you take? How did you get certification in anything else while working 7 days a week all day? For something industry specific: How do I bring up the fact Im salary for 40 hours a week, get schedule for 43ish, then have to do all the other stuff? Theres a lot of admin work that has gotten pushed aside but its like why the gently caress do I have to do another 20+ hours to organize it then the 3-4 hours a week updates without getting paid for it?
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Dec 14, 2018 20:21
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Liquid Communism posted:Yeah they need a real accountant asap. If they come to the IRS on bended knee it will hurt, but maybe not full on bankruptcy hurt like it will when they get caught. Alternately they can do a favorite from my old neighborhood. Skip out of the country for a few months, re-enter illegally then start the immigration process with a new name as the new owner of a shut down business your "cousin" used to run before leaving the country.
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Dec 14, 2018 20:35
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ApolloSuna posted:So heres a question for everyone. Im considering jumping out of the industry. Whats a good way to condense all of the restaurant work in one blop on your resume? Also, how much of a pay cut did you take? How did you get certification in anything else while working 7 days a week all day? I translated my experience into people and inventory management, work to spec under time pressure, and multitasking. As for pay, I've been out five years and quite literally make 5x what I did in the industry managing computer janitors.
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Dec 14, 2018 20:50
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I just came into work and they stepped up and cleaned the walkin today. Apparently that also includes throwing out the cambros of stock.
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Dec 14, 2018 21:23
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ApolloSuna posted:I just came into work and they stepped up and cleaned the walkin today. Apparently that also includes throwing out the cambros of stock. For as short as it is, this post is one hell of a roller coaster ride.
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Dec 14, 2018 23:13
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ApolloSuna posted:I just came into work and they stepped up and cleaned the walkin today. Apparently that also includes throwing out the cambros of stock. Did you just turn around and walk back out?
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Dec 15, 2018 03:20
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Liquid Communism posted:I translated my experience into people and inventory management, work to spec under time pressure, and multitasking. this is exactly what i did, the inventory management thing is what caught the eye of the person who ended up hiring me
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Dec 15, 2018 03:42
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"hey guy can you make sure to pull the stock pot at close? "Yeah sure" *Next morning* "Wow... Weird why did he save the bones and dead carrots.... WAIT WHY DID HE ONLY SAVE THE BONES AND DEAD CARROTS"
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Dec 15, 2018 05:23
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pile of brown posted:"hey guy can you make sure to pull the stock pot at close? I'm missing a joke here, I'm sure.
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Dec 15, 2018 09:26
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I'm sure that happened at least once somewhere, and a young chef learned why all of his previous chefs over the years spoke to him as if he had no culinary experience whatsoever, despite his great resume.
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Dec 15, 2018 10:13
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Shooting Blanks posted:I'm missing a joke here, I'm sure. Stock is liquid. Shriveled poo poo is what you just spent the last 12-24 hours simmering and grabbing flavor from. You grab flavor from collecting scraps over days up to months. My pork stock that was scrapped was from bones etc saved from 2+ months of smoked, etc pork. 9 sets of scraps from 9 different meals that took 1-2 days each to make blended together just thrown out? You cant get that flavor from adding a pinch more salt.
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Dec 15, 2018 10:21
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I'll admit, I almost did that once. Exhausted at the end of a string of 14hr days, it's the last thing on the prep list and I just want to go home, throw a strainer over a sink, go to grab the pot, and oh poo poo wait, what the gently caress am I doing?
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Dec 15, 2018 17:09
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So here's maybe a weird question: Should cooks with terrible hearing go find something else to do for a living or should I spend the rest of my working life apologizing porque no escucho bien? I'm not an idiot. I just can't loving hear you. Kitchen environments can get very noisy and some people habitually speak very softly. No esta bien para mi. Know of any successful half-deaf cooks?
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Dec 16, 2018 03:35
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Animal-Mother posted:So here's maybe a weird question: Should cooks with terrible hearing go find something else to do for a living or should I spend the rest of my working life apologizing porque no escucho bien? I'm not an idiot. I just can't loving hear you. Kitchen environments can get very noisy and some people habitually speak very softly. No esta bien para mi. There are places that are quieter. Most catering companies I've worked for have less noise/more space so noise is less of an issue. Same with if you go work in a hospital or a retirement home or some other more institutional place. Barring that, just smaller restaurants where it's you and another person rather than a line of 8 people.
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Dec 16, 2018 03:41
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