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So I got fired from my bumass kitchen supervisor role yesterday that depressed the poo poo out of me for a technical but felt like targeted reason. I couldnt do food that I enjoyed, didnt work with competent people, and the customers sucked. Got hired on today as a saute for one of those hip swank spots, open kitchen, cool menu, pay raise, and now Ill have a day off. I start after the holidays so get to enjoy the weekend and nye. Wooo, gettin drunk af and gonna start to worry about my saute skills tomorrow.
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Dec 28, 2018 22:57
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| # ? Apr 27, 2024 14:17 |
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I got an e-mail from a local hunting lodge saying they got my name from the local visitor's bureau (whom I've done a few banquets for) to let me know that they're looking for a new exec chef/ head of food and bev and asking if I'm interested. They've avoided answering clearly what the salary would be, but it sounds like three months a year of 7 days a week in three day tour cycles, and then very little to no work the other nine months of the year, though pay could be spread out over the whole year if I wanted. On one hand, it's a big step up position wise, and the kind of food they want isn't hard for a two to three person kitchen, especially since it's all fixed guest number banquets. On the other hand, my current bar job, though boring, is easy as all hell and pretty cushy pay-wise when you factor in tips and managerial generosity. A part of me feels like i'd be crazy not to jump on this opportunity, but a part of me also thinks I'd be a fool to leave a job where the boss literally just hands out cash sometimes when he's in a good mood.
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Dec 29, 2018 03:55
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Oldsrocket_27 posted:A part of me feels like i'd be crazy not to jump on this opportunity I agree with that part.
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Dec 29, 2018 04:08
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Porque no los dos? If you can manage the work at least. Or do that job, and then your bar job the rest of the year.
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Dec 29, 2018 04:27
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Manuel Calavera posted:Porque no los dos? If you can manage the work at least. Or do that job, and then your bar job the rest of the year. I don’t think the boss/owner at the bar job would go for it. He took it very personally when I was working Sundays at a different restaurant’s buffet. Plus, hunting season is busy for everybody, he likely wouldn’t be on board with being short staffed or having to hire temporary help or paying a ton of overtime to cover my absence. It’d be ideal, but it’s highly unlikely I could get it to happen.
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Dec 29, 2018 20:26
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Can't hurt to try and ask at least.
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Dec 30, 2018 00:54
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TheParadigm posted:Yeah, all good advice. Furthermore, I believe that the new (american) laws dealing with unpaid internships are directly affecting how businesses deal with stages. But what about just going to a strange restaurant and working for free just because you want to?
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Dec 30, 2018 13:03
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The one true heezy posted:But what about just going to a strange restaurant and working for free just because you want to? Sounds like a great way to borrow an oven. "Hi, i'm here to do my stage, brought my own dough. Let me just pop these loaves in really quick. Oh sick, steam injection, hell yes, crispy bois. Now thrill as I fail to do the simplest tasks under pressure for 20-30 minutes. Oh, I'm a spaz and cant handle a kitchen environment? Fine, i'm taking my bread and leaving."
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Dec 30, 2018 16:33
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For your edutainment: Tastemakers share tips for great restaurant service quote:“Service is a gift,” says Mark Canlis, co-owner of the alluring midcentury-modern restaurant bearing the family name. “We’d like to know the people we’re giving it to.” If a group of well-dressed women comes in, for instance, they’re apt to get a prime table. It’s a reward of sorts for their having taken the time to show the restaurant and fellow diners they’ve put some thought into making the night special. Cultural considerations play a factor, too. All things being equal, a group of businesspeople from Japan, which places a premium on symbolism and protocol, will get the coveted window tables over a group of American executives. 
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Dec 30, 2018 17:47
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I'm sure that guy has really good opinions on black people.
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Dec 30, 2018 18:09
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Yep, genuine hospitality is giving better service to some based on arbitrary things. Checks out.
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Dec 30, 2018 21:05
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Welcome to the hospitality industry, we manipulate the customer to maximize profit! Oh, I guess that was news to some people?
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Dec 30, 2018 22:05
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What does the book say about how well specific racial groups tip? 
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Dec 30, 2018 23:17
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My boss reccomended this book when I asled how to get better at foh stuff. He is a tool so it all makes sense now.
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Dec 30, 2018 23:36
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Chef De Cuisinart posted:Welcome to the hospitality industry, we manipulate the customer to maximize profit! 
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Dec 30, 2018 23:40
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That is so loving weird to me, because why the gently caress not just focus instead on making all the tables in your restaurant "good tables?!!?"
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Dec 31, 2018 00:37
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MAKE NO BABBYS posted:That is so loving weird to me, because why the gently caress not just focus instead on making all the tables in your restaurant "good tables?!!?" I get what you're saying, but to some people, some tables will inherently be "better" or "worse" than all the other ones. The corner booth next to the window > the four-top in the middle of your restaurant next to the service stand. The two-top three tables in > the two-top closest to the door. That kind of poo poo. The 'giving the better table to the Japanese businessmen (who care about these things!) rather than the American executives (who are too stupid to notice these things!)' poo poo is racist and classist and lovely, but realistically probably makes these people money sometimes and doesn't really harm their bottom line the rest of the time.
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Dec 31, 2018 02:18
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I eat out literally between 250-300 nights of the year for work and I don't have emotional feelings about the table that I am sat at and really don't understand how anyone does - any remotely decent restaurant will just do the best to have all tables be good tables.
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Dec 31, 2018 02:21
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MAKE NO BABBYS posted:I eat out literally between 250-300 nights of the year for work and I don't have emotional feelings about the table that I am sat at and really don't understand how anyone does - any remotely decent restaurant will just do the best to have all tables be good tables. While I agree with you, I know from personal (anecdotal) experience that my oldschool farmer-turned-cityfolk grandparents were not ever ok if someone tried to seat them at a table anywhere near a washroom or door to the kitchen. This included (one time I remember vividly) a table at least a solid 15-20 feet away, but since it was still the closest table to the hallway the washrooms was in, that was unacceptable and my grandma threw a fit until they put us somewhere else.
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Dec 31, 2018 02:33
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I've got long term clientele that have preferred tables, and knowing how to juggle their desires is one of the bigger parts of my job but that's country clubs over general public restaurants. They want me to remember who picked up the tab 2 months ago, or if they were there with a mistress or their wife the night before so that I don't accidentally out them
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Dec 31, 2018 06:23
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Shabadu posted:I've got long term clientele that have preferred tables, and knowing how to juggle their desires is one of the bigger parts of my job You should out them.
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Dec 31, 2018 14:06
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MAKE NO BABBYS posted:I eat out literally between 250-300 nights of the year for work and I don't have emotional feelings about the table that I am sat at and really don't understand how anyone does - any remotely decent restaurant will just do the best to have all tables be good tables. It’s not “having emotional feelings,” it’s preferring, where possible, not to spend your dinner smelling a bathroom or being jostled by runners coming in and out of the kitchen all night. Many restaurants are more concerned about squeezing in an extra four top than having all their tables be good.
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Dec 31, 2018 14:51
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I work on the waterfront and you better believe everyone is requesting to sit by the windows. Some tables will be "better" than others for certain people.
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Dec 31, 2018 15:06
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Phil Moscowitz posted:Many restaurants are more concerned about squeezing in an extra four top than having all their tables be good. This is really what it boils down to. Restaurant owners are greedy as gently caress and they'll squeeze money out of anything possible.
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Dec 31, 2018 16:47
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Chef De Cuisinart posted:Welcome to the hospitality industry, we manipulate the customer to maximize profit! It's not the manipulation or the existence of preferential tables, for me it's not even the racism, disgusting though it might be. It's the way that it's all shrouded in garbage promotional newspeak marketing language. I'd be way more down with "we look to create the most enjoyable experience so people forget it's a financial transaction and fork over their :10buxx:" versus "service is a gift". In a news article like this, it's hard to tell if they are just self-promoting or also getting high on their own supply. Discendo Vox fucked around with this message at 17:14 on Dec 31, 2018 |
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Dec 31, 2018 17:09
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Tezcatlipoca posted:You should out them.
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Dec 31, 2018 18:08
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Field Mousepad posted:This is really what it boils down to. Restaurant owners are Sometimes it's just greed, sure. A lot of times it's that seating an extra 8 customers a night means you can for sure pay your bills.
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Dec 31, 2018 22:12
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Restaurant owners are in fact greedy as poo poo. But they're also stupid for opening a restaurant. I mean frequently something as small seeming as being able to seat 8 more people makes that much of a difference to the bottom line.
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Dec 31, 2018 22:30
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Also everyone should understand that certain restaurants are, by nature and /or design, more crowded by others. If the place is popular or tiny or both, and you want to eat there, you sit where they can seat you. What is bullshit is the restaurant having some unwritten policy that because they deem some customers unworthy of what they know are more desirable tables, they seat those customers accordingly even when the place is not at capacity.
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Dec 31, 2018 22:38
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Special treatment for people coming from far away vs those who walked a few blocks seems to be a bigger miss. Who wants repeat neighborhood business in a restaurant, anyways??
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Dec 31, 2018 23:02
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Tezcatlipoca posted:You should out them. Why should he or she?
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Jan 1, 2019 04:58
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Seat everyone by the shitter.
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Jan 1, 2019 05:28
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The Maestro posted:Why should he or she? This. Mind yer fuckin business.
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Jan 1, 2019 07:07
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The Maestro posted:Why should he or she? Some people just want to watch the world burn.
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Jan 1, 2019 12:57
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Field Mousepad posted:This. Mind yer fuckin business. The customer is making it other people's business. Did you not read the posts?
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Jan 1, 2019 22:59
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Tezcatlipoca posted:You should out them. $20 says wife already knows.
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Jan 1, 2019 23:13
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Tezcatlipoca posted:The customer is making it other people's business. Did you not read the posts? By being out in public? Sure, I guess. Hospitality is also about discretion. Why would you out them and create a scene thus ensuring they don’t come back when you could just serve them like normal and make money off of them? It’s really not that hard to not say Welcome Back or whatever. If they aren’t causing a scene or breaking any rules or laws, then who cares? It’s their business, and if they’re coming to a country club and not a normal restaurant or bar, then I guarantee the wife already knows. By making a scene you’re just taking a customer away from yourself.
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Jan 2, 2019 01:31
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The Maestro posted:By being out in public? Sure, I guess. Hospitality is also about discretion. Why would you out them and create a scene thus ensuring they don’t come back when you could just serve them like normal and make money off of them? It’s really not that hard to not say Welcome Back or whatever. If they aren’t causing a scene or breaking any rules or laws, then who cares? It’s their business, and if they’re coming to a country club and not a normal restaurant or bar, then I guarantee the wife already knows. By making a scene you’re just taking a customer away from yourself. You sure give a whole lot of shits about maintaining this dude's affair.
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Jan 2, 2019 01:38
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And you care a lot about other people's private matters
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Jan 2, 2019 03:12
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| # ? Apr 27, 2024 14:17 |
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If you're having an affair you're a raging rear end in a top hat and I don't really give a rats rear end about your privacy 
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Jan 2, 2019 03:50
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