Chef De Cuisinart posted:Did more F&B business than any other hotel in our brand for the entire year, having only opened in March, and we have the most organized, disciplined, professional, etc. culinary team in the whole company imo. Not even a week after F&B con, quite a few of my cooks have been offered CdP positions across the U.S, lots of CdPs and Sous being offered positions all over, and so on. sucks for you though don't be such a good boss or block the next batch's promotions
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# ? Nov 19, 2018 21:17 |
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# ? Mar 28, 2024 19:05 |
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Oldsrocket_27 posted:What's the dumbest reason you've ever seen someone walk out on their job in the kitchen for? can't think of a dumbest rn but the smartest was a dude who cheesed it bc there was a bounty hunter asking for him at the front door never saw him again, found out later he was a gigantic piece of poo poo
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# ? Nov 19, 2018 21:25 |
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What are these things called "meal breaks" y'all keep talking about? F'real, we get 2 x 5 min breaks, unless you're pulling a 5am to 3:30pm. Then you get --- hold onto your butts --- three! (Unless I'm the shift lead and the boss has already left; I'm the nice lead that lets you go catch a fiver whenever you want as long as you ask, your station's good, and you don't abuse my niceness. Sometimes you just need a loving cigarette or sit down for a minute or run to the gas station next door for a Red Bull.) On the upside, BOH can help ourselves to anything we want in the kitchen at any time. Wanna make a burrito with 5 kinds of proteins? Go nuts. Sky's the limit. Only thing that's off limits during service are the specials during brunch, since they have limited quantities prepped out. But if there's anything leftover, you can take it home since we're not gonna do anything with it for the rest of the week. Oldsrocket_27 posted:He does/did get free buffet food and meal breaks on the clock. He could also make himself a free sandwich at work or have some soup and eat it on a paid meal break. He could order off the menu at 1/2 price and eat it on the clock, etc. He didnt want any of that, he had his heart set on Subway. Its company policy that if youre leaving work for anything but a work related errand, youve got to clock out (smoke breaks or taking a chillout break in your car or whatever not included). Jeez, how bad is your food that someone would want to go to Subway that badly? (I kid, I kid!)
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# ? Nov 19, 2018 22:05 |
god drat JD south carolina sucks
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# ? Nov 19, 2018 22:07 |
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SHVPS4DETH posted:can't think of a dumbest rn but the smartest was a dude who cheesed it bc there was a bounty hunter asking for him at the front door Obviously both the prison industrial complex and the bail industry are horribly hosed, but most of the time people with bounty hunters after them aren't good people.
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# ? Nov 19, 2018 22:14 |
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JacquelineDempsey posted:What are these things called "meal breaks" y'all keep talking about? Get you loving car fixed and that other job ASAP.
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# ? Nov 19, 2018 22:16 |
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lmao breaks i remember those from call centers
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# ? Nov 19, 2018 23:23 |
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I never eat food at work or take food home because there's something about being surrounded by that food all day that makes me not want to eat it. The only exception is catering leftovers that would otherwise get thrown away because I hate seeing food go to waste.
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# ? Nov 20, 2018 00:27 |
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The first week at a new restaurant is amazing for the free food, but pretty quick you want something that isn't that.
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# ? Nov 20, 2018 00:42 |
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Republicans posted:I never eat food at work or take food home because there's something about being surrounded by that food all day that makes me not want to eat it. The only exception is catering leftovers that would otherwise get thrown away because I hate seeing food go to waste. Depended on the job. The Mexican and Austrian places I worked at I couldn't get enough, but the rest was just "I could make this better in the time it takes to microwave it."
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# ? Nov 20, 2018 00:47 |
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Yeah, I grew tired of biscuits pretty drat quick. But it's a fun challenge to come up with something new and off-menu with what we have. Like one week our special involved marinara sauce, so I took a fried chicken breast, threw it on the flattop with some mozzarella that we only use for brunch omelettes, stuck it on a roll with some marinara, and made myself a quick and dirty chicken parm sub. We are in no way an Italian place, so I was lauded as being a genius for inventing this dead simple but totally-not-breakfast, totally-not-southern-food sandwich. Everybody wanted one because, yeah, we're all bored to death with the regular menu items. Couple days ago I had to make pasta salad, and since I already had cherry tomatoes, black olives, spinach, and feta sitting out, I made myself an omelette with it. Drizzled some thick balsamic on it, and it was dope as hell. Now it's this's week's special. One guy loves making fried pickles; our biscuit maker can't stand the sight of biscuits so she makes BLTs on Texas toast all the time. We're lucky to have the freedom to do whatever. I guess maybe it's different if you're FOH and have to order menu items all the time. I get to play with my food! Today my KM hosed up making soft-boiled eggs, so I got to take home a dozen hard boileds, gonna make deviled eggs tonight
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# ? Nov 20, 2018 01:14 |
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# ? Nov 20, 2018 01:40 |
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Hey everyone. I quit my job. I'm not gonna be a chef anymore, I'm going to be a Purchasing Manager for a medium sized catering company! I'll still get to play in the kitchen/go do events a day or two a week, but 90% of my job is going to be 9-5 office work. With a decent pay increase. And almost-benefits. And the owner is 100% against her salaried staff working overtime. And then in a year when the current Purchasing Manager gets back from mat leave I get to decide if I want to be a chef again (of a new space we're moving into in 6 months that will have a restaurant space attached to it), or a GM of a restaurant, or maybe the GM of the entire fuckin' company if I decide that office work is my life and I show that I'm competent. I'm going to have to find hobbies and start cooking at home again, and I'm scared.
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# ? Nov 20, 2018 02:34 |
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Naelyan posted:Hey everyone. I quit my job. I'm not gonna be a chef anymore, I'm going to be a Purchasing Manager for a medium sized catering company! I'll still get to play in the kitchen/go do events a day or two a week, but 90% of my job is going to be 9-5 office work. With a decent pay increase. And almost-benefits. And the owner is 100% against her salaried staff working overtime. Be like me and try to start your own cottage condiment business in your free time! It's a "hobby" AND you cook at home! (I've been posting so much lately because I've been spending all my time off work making gallons of hot sauce and apple butters and canning, canning, canning. Gotta do something while minding the pots.) Seriously though, congrats! You deserve some good karma coming back atcha.
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# ? Nov 20, 2018 02:50 |
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I'd rather deep fry my own face than work in another college town kitchen, so I've been in talks lately with farmers to sell sauces/salsas/products made from their own produce. Hopefully I can get it off the ground next year, because my god I don't want to do another football season of lovely food.
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# ? Nov 20, 2018 03:19 |
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I've been considering the costs of getting licensed to be a native winery, and doing mead that only gets sold at farmers' market. Not sure if there's enough of a market yet, so I'm working on my recipes first since mead takes so much lead time.
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# ? Nov 20, 2018 05:36 |
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Liquid Communism posted:Makes sense from a bloodless HR perspective. If you're on the clock, you're the company's liability. You get hurt crossing the street to get to subway, but are on the clock, you could come back at them. i'm not an hr expert but i'm pretty sure that if someone is on the clock but not conducting work at the companies direction the employer is not liable
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# ? Nov 20, 2018 05:42 |
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of course restaurant owners make policy decisions that have no basis in reality all the time
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# ? Nov 20, 2018 05:45 |
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also business owners in general i've been having kitchen flashbacks as i try to explain to the boss why we can't retain talent when we pay below industry standards and treat employees like potential criminals they still don't get it
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# ? Nov 20, 2018 05:47 |
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Liquid Communism posted:I've been considering the costs of getting licensed to be a native winery, and doing mead that only gets sold at farmers' market. You mind my asking where you live, LC? I ask only because our latest seasonal apple butter flavor is cooked down with local mead (they even raise their own bees!) and they are fans of my product and very nice folks. I could put you in touch with them if you want some direct info from a small meadery that has just stepped up to being sold in stores. Feel free to PM me if you think that might help. Same for you, PlanZ, I'm happy to offer any advice I can on getting into cottage food industries. I can really only speak for what I know about Virginia cottage food law, but I've taken canning certification so I know a little bit about FDA law and steps you need to take doing high-acid foods like hot sauce and salsas and whatnot, and poo poo like getting your stuff tested for nutrition facts and getting UPCs to get into stores, that sort of thing. The cost of getting into stores has been prohibitive (talking hundreds of dollars just for UPCs), so I'm just doing farmers markets, but I'm still making okay bank doing just that on the side. I'm no expert, but I'm happy to help any way I can.
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# ? Nov 20, 2018 06:28 |
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It's more a question of where I'll be in two years. My recipes are in early days now, I know they're good, but I need to know if they're good six months from now, and then verify that they scale. That's at least 18 months of work.
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# ? Nov 20, 2018 14:16 |
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As Thanksgiving approaches, it's time to reflect on things we're thankful for. I'm thankful for my health, my loving husband, my friends... AND THE FACT THAT I JUST DROVE MY CAR FOR THE FIRST TIME IN A YEAR I wish I could invite each and every one of you to my house tomorrow, I am so thankful for all y'all. I did promise video evidence of me driving her, so you know I didn't just spend the money on hookers and blow*, but it's too dark out right now. I'll get one up soon. Leftover money is going to go to some odds and ends like new wipers, a car wash, oil change/tune up, a steering wheel cover (my steering wheel was practically crumbling in my hands after baking in the sun all summer), things like that. Also glasses so I can drive without squinting to death. I really did cry upon getting in the seat and hearing her start up. I... Just... Thank you. Over and over, thank you. *Okay, on that first drive I did stop by the co-op for a bottle of cheap champagne, because I think the occasion warrants it.
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# ? Nov 21, 2018 23:52 |
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gently caress yeah.
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# ? Nov 22, 2018 00:14 |
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JacquelineDempsey posted:As Thanksgiving approaches, it's time to reflect on things we're thankful for. Happy Holidays!
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# ? Nov 22, 2018 00:23 |
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JacquelineDempsey posted:As Thanksgiving approaches, it's time to reflect on things we're thankful for.
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# ? Nov 22, 2018 00:33 |
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JacquelineDempsey posted:... it's too dark out right now. I'll get one up soon. Never too dark for hookers and blow
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# ? Nov 22, 2018 00:34 |
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Canuck-Errant posted:Never too dark for hookers and blow That's the name of my Prince cover band!
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# ? Nov 22, 2018 00:57 |
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JacquelineDempsey posted:As Thanksgiving approaches, it's time to reflect on things we're thankful for. Mutual aid is the only thing that’s going to keep this shitshow on stage, JD. I am very happy you’re driving and happy you will be able to see and happy that you sipped some bubble-booze. Now liberate yourself from your fun-sploitative job and get your money!
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# ? Nov 22, 2018 01:06 |
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JacquelineDempsey posted:AND THE FACT THAT I JUST DROVE MY CAR FOR THE FIRST TIME IN A YEAR
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# ? Nov 22, 2018 01:10 |
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JacquelineDempsey posted:What are these things called "meal breaks" y'all keep talking about? Yikes! with your newfound car, go cook in a state with decent labor laws! Ours out here are basically two ten minute on the clock breaks every 4 hours (or majority time spent spent working, so 2.5 = break), plus one unpaid half hour meal break every 6 hours. Of course, most people are too busy to take it, but its grounds to ask your employer to reimburse you for the time you got denied. Seriously, though, good luck. The job hunt begins now. SHVPS4DETH posted:can't think of a dumbest rn but the smartest was a dude who cheesed it bc there was a bounty hunter asking for him at the front door I saw someone actually arrested from the hot line around 11 am right during opening, on a friday, in an understaffed restaurant that just lost their star sous chef. Federal bounty hunters for bailjumping in another state, after like 2-3 weeks on the job, just as they're starting to get the hang of things. Took him away in anklechains and cuffs, and locked the building down front and back until he was out in one piece. It was the straw that broke the camel's back. Every other runner up for the position had taken other jobs (We looked it up later. Apparently it was for a car accident or colission of some kind. Rip that guy.) Unrelated question. I've heard repeated a lot: almost any restaurant ever runs 30% food cost and 30% labor, +/- a bit if they do something especailly good or awful, but that's the baseline. What i'm curious about is what's the rough labor percentage for places that notoriously underpay or haven't caught up with inflation yet - how much of a difference does that make in the margins?
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# ? Nov 22, 2018 01:12 |
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JacquelineDempsey posted:I wish I could invite each and every one of you to my house tomorrow, I am so thankful for all y'all. I did promise video evidence of me driving her, so you know I didn't just spend the money on hookers and blow*, but it's too dark out right now. I'll get one up soon. I'd blow you for dinner, dude.
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# ? Nov 22, 2018 02:07 |
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Chef De Cuisinart posted:That's the name of my Prince cover band! I came back and told grill guy, "Hey, I told Miss S about The Bologna Situation" and I guess I said it capitalized like that because our new guy dead panned with a look of shock on his face: "The Bologna Situation? That's the name of my punk band!" then finally cracked up. I like new guy. ... So which of you poor souls has to work tomorrow, and who's, like me, enjoying one of the two days a year we close? I have no plans other than to get high, detail MY CAR (ew, I found a mayo packet in the console, so glad that never exploded from heat/freezing over a year), and maybe spend a little of y'all's hard-earned money on some takeout sushi, if I can find a place that's open.
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# ? Nov 22, 2018 02:09 |
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JacquelineDempsey posted:Today my grill dude told me he looked for more bologna cut and portioned in the walk-in, but didn't see any. Our sister store does the meat slicing, so on my next break I walked over (we have to smoke behind their place, we don't have our own backside break area) and found the woman that does that. She had no idea and promised to get some done for us. I'm working a Thanksgiving brunch buffet. I've dealt with worse but it won't be fun.
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# ? Nov 22, 2018 02:30 |
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Tezcatlipoca posted:I'm working a Thanksgiving brunch buffet. I've dealt with worse but it won't be fun. Just remember that most of your customers are probably having a worse day/life than you.
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# ? Nov 22, 2018 02:42 |
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JacquelineDempsey posted:Same for you, PlanZ, I'm happy to offer any advice I can on getting into cottage food industries. I can really only speak for what I know about Virginia cottage food law, but I've taken canning certification so I know a little bit about FDA law and steps you need to take doing high-acid foods like hot sauce and salsas and whatnot, and poo poo like getting your stuff tested for nutrition facts and getting UPCs to get into stores, that sort of thing. The cost of getting into stores has been prohibitive (talking hundreds of dollars just for UPCs), so I'm just doing farmers markets, but I'm still making okay bank doing just that on the side. I sold sauces on the food truck I worked (I guess Vox can vouch for quality, 45-55% of the sauce recipes were mine). Our local PA laws were not friendly to food trucks so we had to originally work at farmers' markets and local events. Over time, I made good enough connections with farmers that they're all now willing to chip in to show what people can do with their product that I can work something out with them. I just really miss showing up with a wad of profits from the day, walking away with a truck full of produce and meat, then having those same farmers offer to buy my sauces/salsas at retail (after offering a discount) because they couldn't imagine their product could be used to make what I did with it. On another topic of Thanksgiving buffet. I'll throw out some anonymity and say I worked at the Penn State hotel that's not on the historical registrar and did prep and carving. At a certain point while carving, the line really hit a stall and I could see customers starting to get a little unrestful. One guy held things up for at least a minute or two while he picked craisins out of the stuffing and put them on his plate individually. A 60-something man then said out loud (with the emphasis on loud) "Wait you mean I've been standing here all this time because of that mush-head?" I eventually got a complaint for asking the dude to move along and I could get him more craisins (because gently caress all of the hundreds of other customers that night, the one guy who complained is what mattered). Granted I was like 20 or so, but I tried to be super polite but man if that's not an example of Squeaky Wheels.
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# ? Nov 22, 2018 03:42 |
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gently caress that guy, and gently caress the corporate/owner folk who sided with him. I'm working tomorrow. But I'm getting sweet double time, and spending 8 hours of PLT to make it triple pay for the day. Girl's gotta pay them bills for initial apartment move and all. I got stuff to buy. Not that I mind really, I'd rather work and make extra money than not do much. I'll probably work Christmas too. Patients and staff gotta eat. I'm hoping for New Years off. I can enjoy myself in my *own* place then (my move date is the 15th.) And it will be wonderful.
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# ? Nov 22, 2018 03:46 |
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JacquelineDempsey posted:Thanksgiving plans. Sounds dope. I'm gonna order Chinese, get tore up, and watch movies.
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# ? Nov 22, 2018 03:48 |
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Skwirl posted:Just remember that most of your customers are probably having a worse day/life than you. It's mostly my own fatigue with school and work and a slow recovery from surgery. Our customers are usually rude in an oblivious way that's easy to blow off but a couple ofnmy coworkers are committed to laziness.
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# ? Nov 22, 2018 03:48 |
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However much it sucks to work on Thanksgiving, almost everyone who comes in doesn't have a Thanksgiving dinner to go to later.
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# ? Nov 22, 2018 03:58 |
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# ? Mar 28, 2024 19:05 |
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JacquelineDempsey posted:As Thanksgiving approaches, it's time to reflect on things we're thankful for. This made my Thanksgiving!
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# ? Nov 22, 2018 07:51 |