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I can't decide if bitching about tails on shrimp is the gooniest thing or Americanest thing.
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Dec 16, 2017 18:50
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| # ? Apr 29, 2024 07:39 |
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Sorry for all the sexual harassment, here’s a recipe I thought you’d like
Phil Moscowitz fucked around with this message at 23:06 on Dec 16, 2017 |
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Dec 16, 2017 18:50
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Anne Whateley posted:Agreed. If it's something like shrimp cocktail, leave the half-tails on for a handle. If it's a shrimp boil, leave on all the heads and legs and everything, I don't care. But if it's in pasta, gently caress that, I don't want to reach into my pasta and get sauce all over my hands every two minutes. Cover the tables with paper if you're going to serve seafood with shells imo.
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Dec 16, 2017 18:50
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Phil Moscowitz posted:Sorry for all the sexual harassment, here’s a recipe I thought you’d like Context aside, I wouldn't mind eating some of those right about now.
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Dec 16, 2017 19:05
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Phil Moscowitz posted:Sorry for all the sexual harassment, here’s a recipe I thought you’d like I love how the only thing he actually apologizes for is disappointing others. I mean, I get that he has to walk a line legally regarding admitting to specific things that might end up in a lawsuit/trial, but come on. It's like if my Uber driver intentionally ran over three hobos during the course of the ride and then apologized to me for the bumpy ride and said that he hopes I can still give him five stars.
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Dec 16, 2017 22:30
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I get the guy is probably on contract to do that piece and doesn't wanna walk away from people still willing to do business, but the non-apology-apology that seems to accompany all these situations never fails to pour gasoline on the fire.
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Dec 17, 2017 01:48
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Anne Whateley posted:Agreed. If it's something like shrimp cocktail, leave the half-tails on for a handle. If it's a shrimp boil, leave on all the heads and legs and everything, I don't care. But if it's in pasta, gently caress that, I don't want to reach into my pasta and get sauce all over my hands every two minutes. This whole thing was prompted by shrimp in a pasta dish, in a relatively fine dining setting.
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Dec 17, 2017 02:23
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Discendo Vox posted:This whole thing was prompted by shrimp in a pasta dish, in a relatively fine dining setting.
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Dec 17, 2017 02:27
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i like nice words
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Discendo Vox posted:This whole thing was prompted by shrimp in a pasta dish, in a relatively fine dining setting. Thought this was about Batali for a few seconds
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Dec 17, 2017 03:37
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Hey all I'm a dinning room manager in a retirement community looking to change the reservation system from paper and pen to something on a tablet with online functionality. We want people to be able to walk in and use the app on the tablet or on their phones. Any suggestions? Anybody worked with the open table app on the restaurant end? Ease of use is key. It's fairly upscale and the residents have a lot of input about opperations. Sometimes that's a good thing but in the case of the reservation system it's pure madness. There's a pre-sign up at seven in the morning policed by the residents, and then residents need to show up at one pm when we put out the reservation book and residents get access to the book in the order they signed up at the pre sign up. I don't know how we got here (new job) but nobody wants to talk about it and everyone hates it. Any advice or recommendations would be appreciated. My boss: "what's up with this post it note that says 'ask the goons?'." 
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Dec 17, 2017 06:13
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BBQ Dave posted:Hey all I'm a dinning room manager in a retirement community looking to change the reservation system from paper and pen to something on a tablet with online functionality. We want people to be able to walk in and use the app on the tablet or on their phones. Any suggestions? Anybody worked with the open table app on the restaurant end? Ease of use is key. Holy poo poo that sounds awful.
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Dec 17, 2017 06:26
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Good Lord quit that hell hole.
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Dec 17, 2017 07:51
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So you have reservations for making reservations? And no control over the first set of reservations? 
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Dec 17, 2017 08:35
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BBQ Dave posted:Hey all I'm a dinning room manager in a retirement community looking to change the reservation system from paper and pen to something on a tablet with online functionality. We want people to be able to walk in and use the app on the tablet or on their phones. Any suggestions? Anybody worked with the open table app on the restaurant end? Ease of use is key. Thank you for posting my change management nightmare. Olds+Food+Stakeholder Control+Existing Madness. I don't have any experience with app-based reservation systems, but I can tell you whatever you go with will be an absurd and uphill battle to get buy-in from your residents. Any app-based system will cut out their morning self-policing. I want to make sure I have a handle on your current system. These are reservations for a daily dinner service? There's a queue list that's made first come-first served at 7am, but doesn't actually make it into the system until 1pm (when the book comes out)?
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Dec 17, 2017 08:36
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Yeah but has anyone tried making those cinnamon pizza dough rolls yet?
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Dec 17, 2017 11:59
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Skwirl posted:It's lovely to put an explicit percent on a restaurant bill for poo poo like that, it's management trying to drive a wedge between the customers and the employees. I don't know what the price points are at that restaurant but if it just takes a 3.5% surcharge to pay for health care that should be easy to fold into the menu price. What what what? What is this nonsense? SF City Mandate allows us to charge the guest up to 5% on the check total to offset the cost of healthcare for employees. That’s why all 140 (soon to be ~185 when new venture opens) of my employees who work more than 25hrs per week have full healthcare coverage. Health care percentages on bills are hugely necessary and valuable. How the gently caress you think that’s “management driving a wedge between employee and guest” is beyond me. Food that is raised for you by people who are paid a living wage & have healthcare, cooked for you by people who are paid a living wage & have healthcare and served to you by people who are paid a living wage & have healthcare SHOULD be expensive. The guest should pay for it and should know that’s what they’re paying for. Time & time again restaurants try to blindly fold it into menu cost and guests revolt.
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Dec 17, 2017 12:49
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BBQ Dave posted:Hey all I'm a dinning room manager in a retirement community looking to change the reservation system from paper and pen to something on a tablet with online functionality. We want people to be able to walk in and use the app on the tablet or on their phones. Any suggestions? Anybody worked with the open table app on the restaurant end? Ease of use is key. As someone who once worked in a retirement community dining room, every single element of the dining experience is all about reinforcing the pecking order amongst the residents and nothing else. I would bet a lot of money that the reservation book looks exactly the same every night with the same seating arrangements and times repeating into infinity until one day there's a huge loving row about who got the last profiteroles and the next day Mr Doppler has to sit by himself but he has no idea why. You don't want the hassle of retirement community drama so just stay out of it. Establish some residents' committee that will handle disputes and then use whatever system will let people book months in advance and prepare for an insane amount of backlash because the residents will hate it and they will complain to the top executive of your facility and tell them what a lovely job you're doing so you should probably get them on board with whatever you choose first.
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Dec 17, 2017 14:12
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MAKE NO BABBYS posted:What what what? What is this nonsense? I think you misunderstood. Paying for employees to get healthcare = good. Dropping a sign on each individual guest that says "YOUR MEAL COSTS EXTRA BECAUSE THESE PEONS WANT ASTHMA MEDICATION" is unnecessarily contentious. You might be happy to pay $25 incl. for your meal but you might be also be annoyed at paying $16 for your meal, $2 taxes, $2 for healthcare, $2 for service, $2 for rehoming lost little kittens, and $1 air tax. Or whatever that place's douchey owner puts on there. Like how annoying it is when you read an itemized hospital bill and learn that those extra blankets you asked for because hospital blankets are made out of one ply toilet paper cost you $45/night. pile of brown fucked around with this message at 01:38 on Dec 18, 2017 |
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Dec 18, 2017 01:36
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pile of brown posted:I think you misunderstood. Nah; people deserve an itemized bill, the same way that they deserve one for what they ordered. That isn’t the reaction of our guests unless they’re super wingnuts. I’ve dealt with mayyyyyybe two questioning emails in more than two years. Every once in a while you’ll see a yelp from an out of towner mentioning it, but it’s rare. Make it mandatory, make it universal in an area, no one balls and honestly, anyone that would is trash anyhow. E: hence the part of my post that said “SHOULD be expensive. The guest should pay for it and should know that’s what they’re paying for. Time & time again restaurants try to blindly fold it into menu cost and guests revolt.”
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Dec 18, 2017 03:56
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MAKE NO BABBYS posted:Nah; people deserve an itemized bill, the same way that they deserve one for what they ordered.
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Dec 18, 2017 04:13
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Anne Whateley posted:People would lose their minds over itemized bills. Can you imagine giving a bill that said "wings 50¢, sauce 5¢, rent $5, insurance $2.50, wages $5, exterminator $1"? Why is health insurance the only thing to break out? Because it’s a percentage that’s calculated based on a percentage of the bill total rather than a flat amount? Rent/food cost/wages aren’t a percentage of a guest’s bill. Because it’s required by city law? Because that’s how receipts work?
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Dec 18, 2017 04:27
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Anne Whateley posted:People would lose their minds over itemized bills. Can you imagine giving a bill that said "wings 50¢, sauce 5¢, rent $5, insurance $2.50, wages $5, exterminator $1"? Why is health insurance the only thing to break out? Also why doesn't this idea apply to any other industry? Would you expect to see an health insurance charge on the bill for your oil change? Or at the grocery store? How about a gym membership? Restaurants putting an itemized health insurance charge on a bill isn't them nobly telling customers what they're paying for or virtuously showing that they treat their employees well - it's a way for them to sour the public on the idea that businesses should have a responsibility to provide benefits to their employees.
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Dec 18, 2017 04:30
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Crazy Larry posted:Also why doesn't this idea apply to any other industry? Would you expect to see an health insurance charge on the bill for your oil change? Or at the grocery store? How about a gym membership? I'm pretty sure it's more of a "we add this charge to ensure our employees have health insurance. If you are an utter piece of poo poo you can have this removed." I liked it.
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Dec 18, 2017 04:46
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Errant Gin Monks posted:I'm pretty sure it's more of a "we add this charge to ensure our employees have health insurance. If you are an utter piece of poo poo you can have this removed." And why not just increase the price presented to the customer by 5%, instead of lying about how much it costs and springing an extra charge on the end?
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Dec 18, 2017 05:01
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Tunicate posted:And why not just increase the price presented to the customer by 5%, instead of lying about how much it costs and springing an extra charge on the end? There's no springing. It's on the website, the menu, the reservation form, the reservation confirmation email, the reminder email etc.
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Dec 18, 2017 06:14
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BBQ Dave posted:It's fairly upscale and the residents have a lot of input about opperations. Sometimes that's a good thing but in the case of the reservation system it's pure madness. There's a pre-sign up at seven in the morning policed by the residents, and then residents need to show up at one pm when we put out the reservation book and residents get access to the book in the order they signed up at the pre sign up. I don't know how we got here (new job) but nobody wants to talk about it and everyone hates it. Any advice or recommendations would be appreciated. Wait... so these old people have to show up to your restaurant three different times every time they want to eat there? 7am, 1pm and then 6pm or whatever?
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Dec 18, 2017 07:56
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Disargeria posted:Wait... so these old people have to show up to your restaurant three different times every time they want to eat there? 7am, 1pm and then 6pm or whatever? It's the restaurant in the retirement community. But yes. Also as someone who has a grandmother in one of those said communities, most of them show up at the "restaurant" more often than that every day anyway.
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Dec 18, 2017 14:17
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Errant Gin Monks posted:I'm pretty sure it's more of a "we add this charge to ensure our employees have health insurance. If you are an utter piece of poo poo you can have this removed." So if the customer complains hard enough the employees don't get healthcare anyways?
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Dec 18, 2017 18:45
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pile of brown posted:So if the customer complains hard enough the employees don't get healthcare anyways? That seems like pretty explicitly passing the buck so that the customer and the worker can blame each other while management just doesn't pay for healthcare and drops that money in the bank.
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Dec 18, 2017 20:54
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pile of brown posted:So if the customer complains hard enough the employees don't get healthcare anyways? The get healthcare regardless.
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Dec 18, 2017 22:45
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pile of brown posted:I think you misunderstood. Yeah this. I lurk this thread because I don't work in the restaurant industry but as a customer that is annoying as poo poo. Airlines do that poo poo too so the price estimate on the website is as low as possible. Put the prices you need to charge to pay a fair wage and benefits and don't gently caress with the bill like that. If I see a restaurant doing that I'll pay the bill and never come back again. It's not about not wanting restaurant employees to get healthcare. Everyone should have healthcare. It's about charging more than what's on the menu for one of many costs to run a restaurant. We going to get tablecloth, clean dish, food supplier delivery fees next? Doesn't matter if they note the change everywhere, it's still deceptive because it's obscuring the actual cost behind ticky-tack bullshit. Now if it's city law that they have to do this there's no need to get pissy at the restaurant it's just a really weird way to get more people in the city healthcare because this country is dumb. But if it's at the owner's behest it is just an attempt to trick and exploit customers and hide it behind some sense of altruism.
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Dec 19, 2017 00:44
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Mr. Prokosch posted:We going to get tablecloth, clean dish, food supplier delivery fees next? Doesn't matter if they note the change everywhere, it's still deceptive because it's obscuring the actual cost behind ticky-tack bullshit. Wait, what? Telling you the *actual cost* is *obscuring* the actual cost? Giving me a line-item for health care costs seems arbitrary as hell. I mean, the cost of a meal isn't broken down into food cost, labor cost, there's not a line item on the bill for my little share of getting the garbage hauled away. All that stuff is just baked into the price on the menu so it's difficult to argue that healthcare costs should be. But at the same time, it's sure af not obscuring the cost to put that cost right there on a line. It's like saying having a line item for taxes obscures the actual cost. It doesn't. It does the opposite.
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Dec 19, 2017 01:21
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Mr. Prokosch posted:Yeah this. I lurk this thread because I don't work in the restaurant industry but as a customer that is annoying as poo poo. Airlines do that poo poo too so the price estimate on the website is as low as possible. Put the prices you need to charge to pay a fair wage and benefits and don't gently caress with the bill like that. If I see a restaurant doing that I'll pay the bill and never come back again. Errant Gin Monks posted:There's no springing. It's on the website, the menu, the reservation form, the reservation confirmation email, the reminder email etc. 
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Dec 19, 2017 01:48
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Unless I misunderstood what we're discussing, in which case feel free to ignore me completely, it's an added percentage cost on top of the price, not listed with the food. If you go into a store and buy a chair or whatever and then they throw on top of the $10 tag a healthcare cost, restock cost, picking nose fee, and at the end it's $14 it's a deceptive practice even if they have a sign because it makes it extremely difficult to estimate the true cost and it makes your product appear more competitive than it actually is. The listed price is not the real price. With sales tax everyone is used to it, service fees are more irritating but they have a reason behind them. But the more inconsistent fees added to the end, whether it's flat or percentage, the more deceptive the pricing practice.
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Dec 19, 2017 02:20
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I think tipping is stupid, agree/disagree (USER WAS PUT ON PROBATION FOR THIS POST)
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Dec 19, 2017 04:06
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Mr. Prokosch posted:Unless I misunderstood what we're discussing, in which case feel free to ignore me completely, it's an added percentage cost on top of the price, not listed with the food. If you go into a store and buy a chair or whatever and then they throw on top of the $10 tag a healthcare cost, restock cost, picking nose fee, and at the end it's $14 it's a deceptive practice even if they have a sign because it makes it extremely difficult to estimate the true cost and it makes your product appear more competitive than it actually is. The listed price is not the real price. With sales tax everyone is used to it, service fees are more irritating but they have a reason behind them. But the more inconsistent fees added to the end, whether it's flat or percentage, the more deceptive the pricing practice. That's fair but if they have a bunch of signs saying there is a fee of 3% on every purchase for whatever reason then who cares? Also I spent 300 bucks on dinner I don't give a poo poo if they charge me 10 more dollars so my waiter can see the doctor and baking it into the cost doesn't matter.
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Dec 19, 2017 04:16
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Hauki posted:Holy poo poo that sounds awful. Maybe I've been working in the nine circles of hell up to this point but I like the job quite a bit. I get to serve the same people every day, makes it easier to get it right. I moved to a new city, got started in the kitchen as a "cook I", took a look around at the talent I was working with and realized it'd be years and years before I moved up. Real wake up call. I'd been supervising a deli in a small town before that, introducing some new ideas here and there, cooking for fun, never worked in a real kitchen before. To paraphrase the mighty monarch "I thought I was hot poo poo in a champagne glass but I was just cold diarrhea in a dixie cup." I worked for nearly a year, learned a lot, and when the dining room manager got fired for harassing teenagers and being dumber than a bag of paint I asked the Chef if I could go for it and she said yes. I'm bridging the gap between FOH and BOH, or trying to. I like where I work and I plan on staying for a while. Brute Squad posted:Thank you for posting my change management nightmare. Olds+Food+Stakeholder Control+Existing Madness. I don't have any experience with app-based reservation systems, but I can tell you whatever you go with will be an absurd and uphill battle to get buy-in from your residents. Any app-based system will cut out their morning self-policing. That's right. Nobody wants to touch the situation with a ten foot pole, but it's corporate so a big list of changes they want to be made this year came down from on high and one of them was "internet based reservation system". Seemed like an opportunity to change things for the better. It's going to happen even if I do nothing, I'd rather be the one making the choice than someone less informed higher up at headquarters. greazeball posted:As someone who once worked in a retirement community dining room, every single element of the dining experience is all about reinforcing the pecking order amongst the residents and nothing else. I would bet a lot of money that the reservation book looks exactly the same every night with the same seating arrangements and times repeating into infinity until one day there's a huge loving row about who got the last profiteroles and the next day Mr Doppler has to sit by himself but he has no idea why. I'm in too deep already! Hoping for a easy to use app that will let people start booking at midnight the night before or something. Sorry Mrs. Smith the app allows access at midnight tonight, so sorry." Disargeria posted:Wait... so these old people have to show up to your restaurant three different times every time they want to eat there? 7am, 1pm and then 6pm or whatever? Yep. It's for the whole week though. So it only happens once a week and there are usually spots left over, and most residents are thoughtful enough to cancel any reservations they can't make it to in enough time for others to use them. It's inside a huge complex so it's less like going into a restaurant and more like stopping by the second floor. Hope that gives a clearer picture, thanks for the interest!
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Dec 19, 2017 06:39
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What is the competition for? Does everyone want to eat at 5:30, or does everyone want to sit at the special table? Whatever you can do to do a better job of meeting that demand will go a lot farther toward making everyone happy. And you can still try to make a bunch of seniors go online at midnight or whatever.
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Dec 19, 2017 06:56
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Phil Moscowitz posted:I think tipping is stupid, agree/disagree im going to cut your face off with a knife. slowly.
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Dec 19, 2017 08:17
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| # ? Apr 29, 2024 07:39 |
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Phil Moscowitz posted:I think tipping is stupid, agree/disagree I agree in theory, but until the service industry stops being seen as an inherently transient line of work and is instead seen as an actual profession: Skwirl posted:im going to cut your face off with a knife. slowly. Pretty much this. Tipping is a symptom of late stage capitalism, so I’m just going to try and absorb as many tips as possible until it all falls apart.
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Dec 19, 2017 09:04
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