Coasterphreak posted:Lost power in the middle of dinner last night because some dipshit hit a power pole and took out the whole block. Was pretty much told "do what you can and get out of there if it's not back on in an hour or so". Ugh. Good luck dude.
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Jun 13, 2019 16:44
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I accepted a gm position so pray for me when you pray for coaster too please tia
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Jun 13, 2019 19:27
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Field Mousepad posted:I accepted a gm position so pray for me when you pray for coaster too please tia Good luck on your poor life choices and enjoy your pending alcoholism.
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Jun 13, 2019 23:00
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Pending hahahaha
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Jun 13, 2019 23:10
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Field Mousepad posted:Pending hahahaha Increasing tenfold alcoholism then.
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Jun 13, 2019 23:42
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Fortunately it looks like the power was only out for three or four hours, so we didn't lose any product. Still had to spend almost 90 minutes getting the POS to boot up, work correctly, and actually report my sales for yesterday accurately. gently caress Aloha.
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Jun 14, 2019 00:15
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Coasterphreak posted:gently caress Aloha. yes
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Jun 14, 2019 00:58
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Coasterphreak posted:
Imagine working at a place that closes at two and the daylight savings change over crashes the system.
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Jun 14, 2019 01:07
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Yeah 'imagine'. 
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Jun 14, 2019 09:03
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Liquid Communism posted:Yeah 'imagine'. I will say this in defense of Aloha, on one of my first days using it I somehow managed to delete a credit card payment accidently, so I had a signed slip with the customers name and the last 4 digits of their cc# and my manager was able to find the original payment in the system and re-approve it.
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Jun 14, 2019 17:47
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Graduation weekend in a college town. Let’s fuckin go. See you on the other side. Pray for mojo
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Jun 14, 2019 23:09
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I needed a reminder on who our patron saints were, so we can pray to right one, and found this article: https://www.loyolapress.com/our-catholic-faith/prayer/arts-and-faith/culinary-arts/the-patron-saints-of-the-culinary-arts Appropriately enough, Google also autofill suggested "who is the patron saint of alcoholism?". Google knows what's up. Anyways, *~thoughts and prayers~* to all my brothers and sisters. Maybe I'll get out before 2:30 am tonight. I will admit, it's a nice perk of clocking out of the kitchen at that hour that, while technically it's illegal to serve, if you help FOH put up chairs and clean up, you get infinite shots in a styrofoam cup (don't want the cops that are hovering around since that shooting to see anyone drinking past 2:00 thru our huge plate glass windows, doncha know). Belle Island honey habanero moonshine is the loving tits, but hoo boy am I feeling it. Going back to bed for a couple more hours. Godspeed, y'all.
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Jun 15, 2019 16:55
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The Maestro posted:Graduation weekend in a college town. Let’s fuckin go. See you on the other side. Pray for mojo Thurs-sun 436 dinner covers 222 brunch covers 3 private parties 6 menus Gonna sleep for all of today I know lots of places will put up much larger numbers but my kitchen is a repurposed hallway As predicted, despite cramming every available storage space with food as well as strategically not refrigerating things like butter and whole eggs for the first couple days of the week we straight up just started running out of food.
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Jun 17, 2019 19:25
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For Father's day we had two different brunch buffets, a "casual" and "finer" (read seafood) buffet. The marketing team hosed up and only advertised the casual one. We have three restaurants total, and the seafood buffet is at our steakhouse, generally only open in the evening, not at brunch time. This caused an interesting chain reaction where the casual buffet overflowed massively because nobody knew about the other one, and all the overflow customers went to the third restaurant and overflowed them. Every cook on premises was utterly slammed for hours. Except me, the lone cook assigned to the seafood buffet. I went to work expecting to get beat up all day and instead did 40 or so covers over five hours. I couldn't even go help elsewhere, I was required to stand around and do nothing in case a guest wanted an omelette or a steak grilled (both to order on the buffet). All in all a good day.
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Jun 17, 2019 19:55
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pile of brown posted:Thurs-sun 436 dinner covers Thurs-sun we did 870 lunch / 360 late lunch, 1350 dinner (just for comparison, not to try to one-up) We made it
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Jun 17, 2019 20:55
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We do around 3k every day
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Jun 18, 2019 00:08
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JacquelineDempsey posted:I needed a reminder on who our patron saints were, so we can pray to right one, and found this article: Elizabeth of Hungary 
Resting Lich Face fucked around with this message at 02:33 on Jun 18, 2019 |
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Jun 18, 2019 02:01
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The gently caress? https://twitter.com/VPestilenZ/status/1140437217619390465?s=19
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Jun 18, 2019 06:24
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Skwirl posted:The gently caress? Imma have to gently caress with that.
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Jun 18, 2019 07:03
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I signed on to do some agency chef work before finding out I got a good new full time job and boy howdy the two shifts I did before leaving were great reminders why I quit the industry. Physical and verbal abuse, miserable atmosphere, a 9 hour shift where the supervisor tried to bully me into doing 14 hours straight and now they're trying to not pay me.
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Jun 19, 2019 02:33
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Skwirl posted:The gently caress? Stringent posted:Imma have to gently caress with that.
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Jun 19, 2019 18:44
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I tried that garlic thing and it just cleaved a chunk out of the clove rather than pulling the whole clove out. I'll have to gently caress with it more when I have time to experiment. There's obviously more technique involved than it appears.
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Jun 19, 2019 20:17
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Things like that tend to only work with certain cloves of garlic. I have been conned by so many videos of garlic tricks.
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Jun 19, 2019 20:30
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My company just won a huge bid for a set of new culinary properties in our airport, it is unreal how much we are about to expand. I'm up for the culinary directorship for our entire set of holdings in this airport. I'm loving stoked y'all.
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Jun 19, 2019 20:38
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Sandwich Anarchist posted:My company just won a huge bid for a set of new culinary properties in our airport, it is unreal how much we are about to expand. I'm up for the culinary directorship for our entire set of holdings in this airport. I'm loving stoked y'all. that's great. I'm still kinda amazed how airports now have decent restaurants in them now, it used to be the best option was always a chili's to go if you were lucky
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Jun 19, 2019 20:45
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Local resto guy asks how to get good staff Calls BoH dipshits in the next answer.
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Jun 19, 2019 21:26
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bunnyofdoom posted:Local resto guy asks how to get good staff Calls BoH dipshits in the next answer. I also read dipshit the first time, but it turns out he wrote dishpit. These are only sometimes the same thing.
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Jun 19, 2019 21:39
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Sandwich Anarchist posted:We do around 3k every day That sounds exhausting- that’s .07% of our city’s population
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Jun 19, 2019 22:37
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The Maestro posted:That sounds exhausting- that’s .07% of our city’s population We're in a major international airport, so
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Jun 20, 2019 00:03
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Canadian talks about the garlic trick https://www.youtube.com/watch?v=2V01oQ7zY5o
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Jun 20, 2019 18:41
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captkirk posted:Canadian talks about the garlic trick    
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Jun 20, 2019 18:49
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Yeah, when I gave this a shot the other night it just kept pulling the cloves off the root entirely. I figured there was a trick to it but for something as simple as peeling garlic (at home, not commercially) it wasn't worth the effort.
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Jun 20, 2019 19:01
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it only works on "hardnecked garlic", whatever the gently caress that is
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Jun 20, 2019 20:15
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I wonder how many idiots have stabbed themselves thanks to the original video
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Jun 20, 2019 20:56
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bunnyofdoom posted:Local resto guy asks how to get good staff Calls BoH dipshits in the next answer. Also keeps saying that he pays competitively, but never clarifies what that means. I run a low/midsized kitchen in Ottawa. I start green cooks at 16 (minimum is 14), and tipout usually adds ~1.25 more. I'm actively arguing for a better tipout. I am open and transparent with these things whenever I post an ad for employees. I've never had a problem filling a position. He's probably being wishy-washy and promising raises that never come, demanding more and offering less.
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Jun 21, 2019 00:23
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Tsathoggua posted:Also keeps saying that he pays competitively, but never clarifies what that means. BOH and FOH staff are in very short supply in Houston, but that's in large part because we have an absolutely massive number of restaurants that don't want to spend the time/money/effort on training anyone. Owners are thrilled when they find someone from one of the larger local groups looking for work, and that person generally leaves fairly quickly because either the environment sucks, the money sucks, or both.
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Jun 21, 2019 00:26
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Shooting Blanks posted:BOH and FOH staff are in very short supply in Houston, but that's in large part because we have an absolutely massive number of restaurants that don't want to spend the time/money/effort on training anyone. Owners are thrilled when they find someone from one of the larger local groups looking for work, and that person generally leaves fairly quickly because either the environment sucks, the money sucks, or both. Same at the place I work at. It's been noticable the last few years with staff that was from the surrounding towns has turned to staff with 2-3 times the commute. All the "locals" have either worked here or have heard how bad it is and don't apply. The big problem we are about to face is with the J-1 intern program. Allegedly we are no longer have the ability to receive those interns (which I'm very conflicted about) and it seems like the collapse of culinary schools is leaving us with probably 15 openings. I hope this pushes wages up and better conditions, but I'm not holding my breath.
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Jun 21, 2019 04:37
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I'm more and more convinced the collapse of culinary schools is a good thing. In the short term it's going to suck, but it will vastly reduce the number of people leaving the industry after 2-3 years at most with massive debts from for-profit schools.
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Jun 21, 2019 06:38
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Watched this last night, which I found fascinating and fully support. It goes beyond the culinary realm, but she makes some good points and I think it'd be healthy in the restaurant industry and beyond.
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Jun 21, 2019 14:36
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It's always important to remember that keeping salaries secret is a huge boon to employers because it means they hold all the information in salary negotiations. Anyone with a good grasp of their books kows exactly how much a worker's labor is worth to the company. Going in to negotiate against that with at best a few guesses from memory or Glass door as to what your labor is worth will put you at a huge disadvantage, and every dollar not paid out in labor is free profit.
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Jun 21, 2019 15:30
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