|
thotsky posted:Kegs are not very expensive, although their price has gone up recently. They are very easy to shift to homebrewers though. You also pay a deposit on each one that is forfeited if the keg is not returned.
|
#
?
Sep 7, 2020 01:24
|
|
|
|
| # ? Apr 19, 2024 11:18 |
|
|
Holy poo poo 5 bucks worth of coffee. Call the feds
|
|
#
?
Sep 7, 2020 03:38
|
|
|
I didn't think "you probably shouldn't steal if you don't want to get fired" was gonna be such a hot take.
|
|
#
?
Sep 7, 2020 04:00
|
|
|
The General posted:I didn't think "you probably shouldn't steal if you don't want to get fired" was gonna be such a hot take. Were there cameras? Was she your direct report? Did you have some legal responsibility to notify management the moment you saw someone do something? What, if anything were you obligated to do in order to ensure your own employment in this case? I think you're missing the entire point which is "don't narc on coworkers" when they take something like food or drinks. No one is rolling in and taking $6k worth of truffles this is all stuff that could easily be accounted for as food waste.
|
|
#
?
Sep 7, 2020 04:17
|
|
|
I was working with the chef de cuisine of one of our resorts prepping for some rich person party. Truffles, caviar, gold flakes everywhere, etc. He had ordered miyazaki A5 loin and we were breaking it down. The day was running long so we were pushing into OT, but this was before the great OT crackdown. Anyway, we started packing up for the night and he asked me about my weekend plans. Told him I was taking my girl out since we hadn't seen each other much lately. As I was leaving, he came over and said that our regular butcher had an emergency and couldn't make it in the morning. That's uh, in 10 hours. He said he really needed me to come in, but he'd make it worth my while. The next day he said to check the walk-in for a lunch box because I could have 8 ounces of what was inside. And the lunchbox. And I got to leave early so I could go home and cook it for me and my girl. He seemed to have miscalibrated his scale because I weighed it right at 12 oz of striploin. I mean jesus that would be like $500 menu price. What a meal that made. Fired up the cast iron for that one. So anyway I did the right thing the next day and reported his rear end to corporate!!
|
|
#
?
Sep 7, 2020 04:46
|
|
|
If you aren't stealing from your employer, you're stealing from your family and yourself.
|
|
#
?
Sep 7, 2020 04:46
|
|
|
Man, I ate like 3 pounds of oo toro that was going to spoil over holiday with loving arthur bryant's sauce, and also got accused of taking a case of top sirloin. I almost pissed myself laughing, because everyone in my family are pescatarians and the hc just handed me a c note of raw fish. Assholes weren't tracking shift meals correctly.
|
|
#
?
Sep 7, 2020 04:52
|
|
|
Ok we're coming up to the busy season so everyone is gonna have to dig deep and really step up to support the company. Also if I catch you eating a single chicken nugget you are fired. Millenials have no loyalty!
|
|
#
?
Sep 7, 2020 05:15
|
|
|
pentyne posted:Were there cameras? Was she your direct report? Did you have some legal responsibility to notify management the moment you saw someone do something? What, if anything were you obligated to do in order to ensure your own employment in this case? I didn't narc on her. I caught her doing it once and said it wasn't worth doing. A few weeks later she got caught by somebody else (I assume the manager) and fired for it. If you dont want to be fired for stealing, dont steal. You might not get caught the first time but the longer you do it the more likely it is that you'll be caught.
|
|
#
?
Sep 7, 2020 05:17
|
|
|
https://www.youtube.com/watch?v=BEOximWoFd0
|
|
#
?
Sep 7, 2020 05:34
|
|
|
This is the correct answer. Also lmao if you and the kitchen haven’t just eaten an entire cake like a bunch of animals because you just got slammed for 9 hours and also the cake is gonna get thrown out soon.
|
|
#
?
Sep 7, 2020 07:50
|
|
|
If anyone wants to run an anarchist collective business, or a worker owned co-op, that was my focus in hospitality management lol. I always burn bridges and tear down people with "you're telling me you're managing labor costs, well, are you tracking food waste? Are you maximizing your profit volume ratio? Are you using menu engineering? Are you negotiating bulk purchasing and form discounts with your providers? Then why the gently caress are you starting with the cost that has a mouth to feed?" edit- Instead of giving two shits about shrinkage, I'd rather encourage a culture where people can tell me, "hey I took x y or z home" and I can say word, thanks for your service, or cool, can you pay cost when you can? gently caress property. We really need to raise each other up. Babylon Astronaut fucked around with this message at 09:55 on Sep 7, 2020 |
|
#
?
Sep 7, 2020 09:51
|
|
|
At my old job we constantly ate, sorry sampled the product we were making (bulk cooking to be portioned up for individual meals to sell on a shelf, so we weren't reaching into anyone's plate or anything just taking a little bit out of one of the 300+ lbs tubs of chili we had made for today) and no one loving cared. Obviously that wasn't everyone's expectation but everyone was chill about it because we were making so much and there was almost always a meal or two's worth extra of something. Manager would be all "Alky, why are you eating the maple almond-butter pancakes Nati is making right as she flips them off of the stove top?" "Because that's the best and most delicious time to sample the product to see if it's any good." "Mmmhmmm. And why should I let you keep 'sampling' the product?" "I noticed an entire half tray of the roast brocollini and red peppers I made last night, the favorite snack of a certain vegetarian manager, was gone when I walked in this morning. And someone else used a couple pounds of the roast potatoes I made for today's breakfast wraps to make themselves some hashbrowns as well." "...You may 'sample' two more pancakes and then get back to work." The only time anyone got actually fired was when it was bad enough to be considered actual "Fraud" levels of theft. Manager at one of our kitchens was declaring $1-2K of fresh ground meat to be "spoiled" on an almost daily basis, and he'd "throw it away" by selling it out of the back door to various food trucks. Anyways, Mithross, I felt you were probably trying to cover your own rear end (rule one of any job) by assuming a casino of all places would have an actual accounting department and your post showed I was right. It really sounded like something that would leave a paper trail. It's always funny how everyone who thinks they're the clever poo poo for doing someone no one else has ever done never stops to ask "Does no one do it this way because it leaves a trail of evidence a mile wide?" Wish you luck in keeping the investigation internal and keeping those idiots jobs for them. Next time you want a free meal in the kitchen just ask the loving line cook you ding-dongs and don't get accounting involved.
|
|
#
?
Sep 7, 2020 12:27
|
|
|
Babylon Astronaut posted:If anyone wants to run an anarchist collective business, or a worker owned co-op, that was my focus in hospitality management lol. I always burn bridges and tear down people with "you're telling me you're managing labor costs, well, are you tracking food waste? Are you maximizing your profit volume ratio? Are you using menu engineering? Are you negotiating bulk purchasing and form discounts with your providers? Then why the gently caress are you starting with the cost that has a mouth to feed?" I am 100% interested in this. Where did you study this, I don’t think I’ve ever heard of such a program (and would love to promote it to people thinking about evolving our system).
|
|
#
?
Sep 7, 2020 17:34
|
|
|
pentyne posted:I think you're missing the entire point which is "don't narc on coworkers" when they take something like food or drinks. No one is rolling in and taking $6k worth of truffles this is all stuff that could easily be accounted for as food waste. I've been giving everyone in my restaurants free meals because there's a pandemic, discounts went up 0.5% and food waste went down 0.5%.
|
|
#
?
Sep 8, 2020 01:33
|
|
|
Again: The General isn't the one who told on the coworker. They told said coworker "If I noticed you doing this someone else probably has, too. Please stop." They didn't stop, they got caught by someone else, they got the boot. Don't steal if you don't want to roll the dice on getting fired. It's not a difficult quandary.
|
|
#
?
Sep 8, 2020 01:46
|
|
|
as someone who would grab a lime out of the walk-in at the end of a friday shift so i could make moscow mules when i got home without stopping at the grocery store, i apologize profusely
|
|
#
?
Sep 8, 2020 04:24
|
|
|
GhostofJohnMuir posted:as someone who would grab a lime out of the walk-in at the end of a friday shift so i could avoid scurvy when i got home without stopping at the grocery store, i apologize profusely
|
|
#
?
Sep 8, 2020 05:05
|
|
|
Alkydere posted:Anyways, Mithross, I felt you were probably trying to cover your own rear end (rule one of any job) by assuming a casino of all places would have an actual accounting department and your post showed I was right. It really sounded like something that would leave a paper trail. It's always funny how everyone who thinks they're the clever poo poo for doing someone no one else has ever done never stops to ask "Does no one do it this way because it leaves a trail of evidence a mile wide?" There was an element of that as well for sure, this was bad/obvious enough that when it eventually bit them in the rear end I would have gotten questioned on it as well. The good news is since we caught them night of, we had corrective actions on file the next evening for them (which will eventually actually be given to the servers probably), but it should head off any more serious punishments down the road as long as they learn to do things the right way. I took one of the girls aside today and told her that the most important rule isn't not to let me catch you, it's to be sure that I will never be caught not catching them. Basically don't be stupid and force me to notice please, I really don't want to. They've seen me make myself and others snacks so they know the rules are pretty flexible.
|
|
#
?
Sep 8, 2020 10:57
|
|
|
food police sounds like the worst possible job
|
|
#
?
Sep 8, 2020 11:12
|
|
|
Mithross posted:There was an element of that as well for sure, this was bad/obvious enough that when it eventually bit them in the rear end I would have gotten questioned on it as well. The good news is since we caught them night of, we had corrective actions on file the next evening for them (which will eventually actually be given to the servers probably), but it should head off any more serious punishments down the road as long as they learn to do things the right way. I took one of the girls aside today and told her that the most important rule isn't not to let me catch you, it's to be sure that I will never be caught not catching them. Basically don't be stupid and force me to notice please, I really don't want to. They've seen me make myself and others snacks so they know the rules are pretty flexible. Yup. Rule #1 of the kitchen: Everyone else considers the kitchen a scary and wild place to non-kitchen people so it gets to play by Calvinball rules right up until it makes a problem for another department. The moment Rule #1 is broken and the non-kitchen people are forced to take look at what actually goes on in the kitchen they will be most upset and take it out on the kitchen staff. You can munch down free meals provided you're a) not caught slacking b) clean up your mess and c) don't go through the automated system that makes logs of literally everything. Any shortage can just be shrugged off as "Oh the produce truck screwed us again" or "the food was going bad so we tossed it" as long as there's not an actual record. Oh and obviously D) be nice to the cooks sharing with you. Alkydere fucked around with this message at 12:11 on Sep 8, 2020 |
|
#
?
Sep 8, 2020 12:09
|
|
|
bare bottom pancakes posted:Yeah, sodas. Family-friendly so no liquor. I know that poo poo's cheap, it's just something to tack on as a third example. Owners are more angry about the paper cup than the soda said cup is filled with; we have several notices placed around the back telling employees to use cups from home instead but almost no one does it. lol, just lol if you ain't drinking soda out of 1L delis. I swear it makes it taste better.
|
|
#
?
Sep 8, 2020 15:29
|
|
|
TVsVeryOwn posted:lol, just lol if you ain't drinking soda out of 1L delis. I swear it makes it taste better. The vast majority of our delis smell strongly of garlic, so gonna have to disagree here.
|
|
#
?
Sep 8, 2020 15:32
|
|
|
I bring my own tervis cup. Although I'm mostly drinking water + mio, with one soda at lunch sometimes.
|
|
#
?
Sep 8, 2020 15:32
|
|
|
Doom Rooster posted:The vast majority of our delis smell strongly of garlic, so gonna have to disagree here. Don't blame me for your shallow deli bench. We reuse them pretty aggressively, but also aren't shy about tossing them when they have a smell, stain or break.
|
|
#
?
Sep 8, 2020 15:38
|
|
|
Today the management at our dining hall discussed layoffs with us. Didn't announce layoffs, just discussed certain details. Supposedly, right now the plan is to try to be open in winter quarter. I really can't see that happening. Haven't heard a word from the union.
|
|
#
?
Sep 9, 2020 21:47
|
|
|
Doom Rooster posted:The vast majority of our delis smell strongly of garlic, so gonna have to disagree here. We had to constantly remind the morning crew when they were juicing oj, lime, or lemon juice to smell the containers before they put the juice in it.
|
|
#
?
Sep 9, 2020 22:30
|
|
|
I used a mildly garlicky smelling Cambro only to weigh sugar for simple syrup, literally only used it for 5 mins, and the syrup turned out smelling and tasting faintly of garlic. I had always been particular about smelling containers first but that really made it a zero tolerance policy for me.
|
|
#
?
Sep 9, 2020 22:44
|
|
|
The Maestro posted:I used a mildly garlicky smelling Cambro only to weigh sugar for simple syrup, literally only used it for 5 mins, and the syrup turned out smelling and tasting faintly of garlic. I had always been particular about smelling containers first but that really made it a zero tolerance policy for me. Ask me about what you can use a 22qt cambro of onion simple syrup for!
|
|
#
?
Sep 10, 2020 00:04
|
|
|
The Bandit posted:Ask me about what you can use a 22qt cambro of onion simple syrup for! Lol I was tempted to save it but it was only a gallon or so. Did you end up using it for anything? French Onion Gimlets?
|
|
#
?
Sep 10, 2020 02:13
|
|
|
The Maestro posted:Lol I was tempted to save it but it was only a gallon or so. Did you end up using it for anything? French Onion Gimlets? It was foul, I think it had been used to pickle red onions. I walk of shamed the bartender to chef. White sugar was in his budget and I covered all the citrus on mine. We had a good chuckle and it was a good lesson on why I always say smell the containers before using them. Fortunately it wasn't 20 qts of booze for the draft system.
|
|
#
?
Sep 10, 2020 03:09
|
|
|
We're opening up at basically full capacity in 2 weeks, so uh we'll see what happens.
|
|
#
?
Sep 10, 2020 05:27
|
|
|
You know goddamn well what's going to happen.
|
|
#
?
Sep 10, 2020 07:03
|
|
|
Field Mousepad posted:You know goddamn well what's going to happen. None of the customers will be rude and no one will get sick?
|
|
#
?
Sep 10, 2020 07:06
|
|
|
Field Mousepad posted:You know goddamn well what's going to happen. Just when you think you have your alcoholism well-hidden.
|
|
#
?
Sep 10, 2020 07:25
|
|
|
Skwirl posted:None of the customers will be rude and no one will get sick? Yup. And we're all getting raises, vacation time and healthcare too.
|
|
#
?
Sep 10, 2020 13:50
|
|
|
Field Mousepad posted:Yup. And we're all getting raises, vacation time and healthcare too. 
|
|
#
?
Sep 10, 2020 21:59
|
|
|
 The CDC study
|
|
#
?
Sep 11, 2020 04:17
|
|
|
yeah no poo poo
|
|
#
?
Sep 11, 2020 20:12
|
|
|
|
| # ? Apr 19, 2024 11:18 |
|
|
The walk-ins have been getting cleaned out these past few days. They have to give us 15 days notice if there will be a layoff. So maybe they're expecting we'll all take vacation time for those 15 days? That's certainly what I'll do instead of sitting in an empty dining hall for two weeks.
|
|
#
?
Sep 13, 2020 19:02
|
|