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nightly nopetopus posted:Thank the loving gods that the holiday season is over. Sure was nice to have a slow end to my work week. Even escaped an hour early, thanks to getting most of my close done before closing. Right? 120 hours in the past 10 days and I just accepted a second job for the 'quiet period' at my main job, I don't have a day off until Feb 3rd. What was I thinking.
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Jan 6, 2019 21:09
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nightly nopetopus posted:That's disgusting. Make sure to get yourself a bottle of something nice, after it's all over. That's what I did the last time I worked two weeks solid, just walked into the nearest wine shop and said 'I need wine.' I'm thinking a nice 12 or 15y old Rum rather than wine, but that's the plan. Raikiri fucked around with this message at 21:11 on Jan 7, 2019 |
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Jan 7, 2019 21:09
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A dog and his man posted:Man, it has been tough lately at my place. We have 4 people in the kitchen and they refuse to hire us a KP. We did £9,000 in food today. We also all have at least 7 days of holiday to use up before April, so we're all going to get periodically hosed.
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Jan 26, 2019 21:24
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We use one called HD Degreaser, just water it down and spray it on/rinse. Also I found a way to get some time off, just rupture your achilles tendon. It's quick, free* and painful. * Not in the US.
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Feb 15, 2019 09:59
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The Midniter posted:Owwwwww! That's a long and painful recovery, I hope yours goes smoothly. Question - did you hear a loud "pop" or something to that effect? Every time an athlete ruptures their Achilles, nearby players say it's so loud that even they hear it. Nope, no pop. I slipped slightly on Tuesday and thought I had just twisted my ankle a little, carried on working. Gradually got worse until about 2.30PM Thursday (and about 40,000 steps later) when I said I need to leave. Ankle is twice it's usual size and the whole foot has some bruising, the Doc said to stay off it as much as possible for the next week, if it doesn't improve I'll need an X-Ray to make sure there's no fractures etc.
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Feb 15, 2019 15:28
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So I walked in the middle of service today. I work(ed) in a fairly low end but very high volume restaurant with 300 seats indoors, 120 outdoors and a takeaway attached to the kitchen. Today was literally the hottest day ever recorded in Febuary, with just me and one other in the kitchen. I turned up at 9am and started preparing the fryers after a very busy weekend (£30,000 takings), got everything ready for service with the assumption we wouldn't open the takeaway, I hadn't been told otherwise and there are two other takeaway units that could deal with that. 11AM rolls around and the restaurant manager comes in and starts opening the takeaway without saying a word to me. We immediately have about 20 tables seated and a queue of 20 people at the takeaway, the cookline isn't set up to provide for both so I can't get everything ready, people are waiting a while for their food, nobody is on KP, nobody is on desserts, I don't have enough fryers for everything and I shouldn't even be working due to the aforementioned ruptured achilles tendon. I told the manager, who I've been begging to hire more people for 2 months that if he comes in and complains about wait times I'm just going to leave... He came in and complained. So yeah, either going to be job hunting or loving off travelling for a while. Raikiri fucked around with this message at 18:48 on Feb 25, 2019 |
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Feb 25, 2019 17:57
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Coasterphreak posted:If you’ve got time to bitch at the kitchen about ticket times, you’ve got time to bail them out. gently caress that guy. This guy will barely run food with a full pass, no chance of him putting on some whites. Mezzanon posted:You did the right thing. Thanks, also brutal. Thankfully our crack heads keep to the parks and car parks. Edit: The ones that don't work in kitchens anyway. Raikiri fucked around with this message at 00:51 on Feb 27, 2019 |
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Feb 26, 2019 21:02
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First of all, I don't need to be drunk to be incoherent. Secondly, congrats JD, I'm really glad you found something, $9 was poo poo. I earn a little more than that and it's still poo poo, best of luck.
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Mar 6, 2019 20:06
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My second job is a place that sells only natural wines, personally, I know jack poo poo about wine so can't really weigh in. Although the customers do seem to be divided, they either love them or think they've gone off. My main job that I walked out on a while back due to mismanagement/short staffing etc. ended up not firing me but did put me on a warning... however one of the better managers has moved to run another of their properties and requested I come there and run the kitchen. It's an 18-20% pay rise but the position is only open April - Oct each year, so I would go back to my current position in the offseason to help with catering functions and so on. Tempted to take it, could do with the extra £££ but everything has been going pretty well here since I walked out (they actually hired some people, took some advice and bought things we needed etc.).
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Apr 4, 2019 09:56
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Has anyone else's Easter weekend been just insane so far? We normally take 6-8k on Fridays, 10-12k on Saturdays. We did 29k Friday and just shy of 35 today with 6 in the kitchen. I can't really think straight after that.
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Apr 20, 2019 23:23
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infiniteguest posted:Trying to catch up on this thread after an extremely long time and it feels like a bummer. It makes me sad to read that people are not having positive kitchen experiences by means of financial compensation or having a reasonable amount of fun work to do. If it helps I just left a position as an assistant manager due to an awful restaurant manager that joined around 6 months ago. It's unfortunate that one person can turn a previously great work environment into a toxic one, but it's always possible to get out. I just interviewed for a small, family-owned place at a lower position but waaay more interesting and was offered the job, I'm pretty happy to make the change. The new place seems like it treats staff way better and even offers part ownership for long term employees. Sandwich Anarchist posted:You need to tell him that. You can be supportive of your friend while also shining a harsh light on bad practices. Generally agree, although it might be that the guy he fired was awful. Saying that $12k per person isn't enough anywhere and I imagine they would be avoiding healthcare and other benefits by having three part-timers instead of a single employee, which is just a lovely thing to do.
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Jun 3, 2019 16:41
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28 Days paid holiday is the legal minimum here (5.5 weeks), that's on the lower side for Europe. Y'all need to unionize.
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Jun 26, 2019 19:31
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pile of brown posted:Ive never seen people get mad about the idea of pulling fryer oil into a non meltable container before Just use a stock pot, right? Or do it in the morning when it's cool (or both, like every place I've ever worked at has done).
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Jul 16, 2019 00:28
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Skwirl posted:What's a pithy way to put on a sign that servers saying "no problem" are being sincere? How about "It was no problem; until you fuckin' started"?
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Sep 5, 2019 13:51
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Rugikiki posted:On the plus side the cast iron on that burner is so loving clean now! Huh, cleanse with fire is not a deep cleaning method I had considered.
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Sep 18, 2019 23:11
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Naelyan posted:Best way to clean grills and cast iron burners. 2-3 layers of tinfoil over your grill, turn that fucker on high for about 20 minutes. Everything will smoke, everything will burn. Turn it off, let it cool a bit, hit it with the grill brush, have a perfectly clean grill. We're pretty good with cleaning, grill, burners etc. scrubbed every morning. But I'll do that tomorrow, as we don't have a KP until the PM, sounds way less hassle.
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Sep 19, 2019 00:00
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We once dipped someone's tee-shirt in water then hung it up in the walk-in freezer, they had been complaining about the heat all day. Granted they couldn't wear it for a few hours, but it was cool (and no damage, they found it funny eventually).
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Sep 30, 2019 00:16
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The General posted:
Ha, at my last place I supplied the speaker and let everyone use it with a few rules. 1: Cardi B is an instant ban. 2: If you complain about the occasional Foo Fighters or similar being 'metal' or 'too heavy' I will play progressively heavier music until you like it (or at least pretend to). 3: No Radio. Nobody wants to hear the same 6 songs on repeat all day.
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Sep 30, 2019 00:43
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Skwirl posted:You're a punk rear end bitch and she would dog walk you. She'd have to drug me first.
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Sep 30, 2019 00:45
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Well, that was a day. Did about 350 covers, about 80% walk-ins, plus a booking of 38 that had a 6-course tasting menu in the middle of dinner service. Oh and the Head Chef couldn't make it in until almost 6PM (totally legit reason, not complaining about him), so it was just the 4 of us. Oh and it was the bosses' kids' birthday so I got roped into making a cake and cupcakes during the lunch service. Oh and we were doing a new menu. Everything went pretty well though, the big booking was very happy and we sold drat near everything. Edit: The first thing I did today was to smother myself with a sauce as well, so I've been covered in soutzoukakia sauce all day. And someone set the oven to nuclear when I was cooking the first batch of cupcakes, so they came out like lumps of coal. Mithross posted:I work at a casino, with several other casinos nearby (Native casinos, not in Nevada). A new casino is opening near us this month, in a market where cooks are already in high demand. We have been unable to find a director for F&B because the GM wants either a yes man or a patsy, I'm not sure which, and everyone they offer the job can see the trap. So our GM and AGM are splitting the casino restaurants between them. Neither has any restaurant experience at all. They are apparently doing whatever they find on google that says it will help, or whatever they think will make sure they don't lose their jobs. They've ended shift meals completely, instituted much more stringent waste logs, insisted on no OT at a time when every outlet is down at least one cook, and are basically doing everything they can to lose employees at a time when we absolutely cannot afford to lose BoH employees. Out of interest how big is the casino and how much food do they usually do? We have some over here (UK) but they're generally pretty small affairs and few of them do food. Raikiri fucked around with this message at 23:32 on Oct 5, 2019 |
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Oct 5, 2019 23:17
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Mithross posted:We have three food outlets, and if I had to roughly guess I'd say we average 1-2k covers between them on weekdays. We also do catering. So, waaay bigger than here then.
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Oct 6, 2019 21:33
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Naelyan posted:The poo poo you've seen in movies for casinos? Yeah, that's actually all real. North Americans (not just Americans, because they're stupid big in Canada as well) love their casinos. I figured in Vegas sure but I just looked it up and the biggest casino is in Oklahoma? The gently caress?
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Oct 7, 2019 16:40
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Resting Lich Face posted:https://www.youtube.com/watch?v=C7TmDCK-B4Q Science WHORE posted:https://www.youtube.com/watch?v=vWPz0XQrpjU Either my brain has found a way to cancel out the sound or for some merciful reason, there was no audio on either of these. I was watching another YT video at the time with no issue. Hyperlynx posted:Is this better? And yet, this one worked no problem. I also found £20 on the way home. I'm not used to this.
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Oct 16, 2019 22:36
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TVsVeryOwn posted:So chef hasn't put out next week's schedule yet. Our week starts Sunday, it is late Friday night. I wanna know if I can go to a rave tomorrow or not god drat it! Of course you can go, the only question is how much would you like to suffer on Sunday?
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Oct 19, 2019 19:29
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We had a booking of 50 people today for an office party/xmas dinner. They were due to arrive at 5.45, starters at 6, mains 6.30, etc. They rolled up at 8 PM when we had about 30 other covers booked plus walk ins, without so much as a quick call to let us know they'd be late. Pricks.
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Nov 30, 2019 01:22
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Naelyan posted:"Sorry, your reservation was at 5:45 and we can't hold a large group for more than about 20 minutes! We'll try to seat you as soon as possible. Does one of you have a phone number we can call in about 90 minutes?" Unfortunately, we have an upstairs area used purely for large bookings/private parties. My main issue was that the Xmas dinner (basically the same as Thanksgiving in the US, Turkey, all the trimmings etc.) wasn't nearly as good as it should have been, as we ended up having to hold a lot of stuff for 1.5-2h.
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Nov 30, 2019 01:44
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Sandwich Anarchist posted:forcing me to work open to close (for the third time in a month), I do this 3-4 times a week, is that not normal in the US? It seems to be here. Edit: Open to close here is 10 am (set up, start service at 12) - 10-11.30PM depending on the day. Although I've done 8AM - Midnight before at a previous job. Raikiri fucked around with this message at 00:20 on Dec 15, 2019 |
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Dec 15, 2019 00:12
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Sandwich Anarchist posted:
Ok, that's super not cool. 20h straight must be illegal, surely?
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Dec 15, 2019 01:07
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Sandwich Anarchist posted:Salary! Even so, are there no minimum breaks between shifts for example? Here you have to have at least 11 hours between finishing a shift and beginning another, although I don't think there's technically any limit on the length of a shift.
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Dec 15, 2019 01:14
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I'm English, so I've never had grits, I'm guessing they're kinda like polenta?
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Dec 18, 2019 20:27
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TheKennedys posted:also Saturday night the GM called off the dishwasher right as she left at like 4pm and didn't bother telling my prep cook it was just me and him and the single server for all of close (since we don't have a manager most night shifts). We left the server to her own devices and loving killed it because if we redirect our natural animosity-slash-sexual-tension towards doing work we make a really good team, but I'm really glad it was as slow as it was so we had time to do four people's jobs with two Sounds fun. We have 4 in the kitchen and a KP but yesterday one was off the rota and busy, another very recently had a bereavement so we're giving him as much time as we can and another was sick. So just me and the KP, did about 65 covers and a load of prep. Had a 4 top and 2 3s order at once, managed to get out 23 plates (tapas) in 18 mins on my own with no complaints. It can very easily go tits up but when you're against it and everything goes smoothly it's a great feeling. Sandwich Anarchist posted:I'm opening the kitchen new Years day at 4 am. I already know 100% that two of my 4 cooks aren't showing up, gonna be a great day. Good luck. Are you likely to be busy NYD? Thankfully we are closed. Raikiri fucked around with this message at 20:00 on Dec 30, 2019 |
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Dec 30, 2019 19:56
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Shabadu posted:posting from the private club i work at that is closed after lunch, and closed all day tomorrow We did about 60 at lunch and 170 for dinner with 3 of us. Everyone was late, I hate everyone. Happy new year.
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Jan 1, 2020 14:09
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TheKennedys posted:heyyy, must be that time of year, our fuel island got robbed last week and the prep cook thought he saw the same guys the next night at the c-store. Apparently we were at work when it happened so we were all a bit on edge for a while Some guy got murdered about 30 seconds walk from where I work 2 days ago. Crime Five  !
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Jan 4, 2020 22:41
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Skwirl posted:Because of course. gently caress me this is the worst timeline.
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Jan 8, 2020 00:46
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So we're apparently planning on doing a Brunch service from March-Sep (9am-12am), we've never done it before and I've been tasked with coming up with the menu. We're keeping it pretty simple/standard dishes with a couple of slightly different items. It's a Mediterranean restaurant in England but the owner wants to keep it more classic. I've found a local bakery that can supply a really nice sourdough bread, and a local butcher that specialises in sausages (they also do a vegan option which I need to test). So it's stuff like: Eggs Benedict but on house-made rosemary Foccacia, with serrano ham. Wild mushroom with garlic and white wine sauce with pickled red onion on toasted sourdough. Pan-seared mackerel with a beetroot and chili salsa. Panko breaded fried chicken on sourdough w/grilled tomato, smashed avocado and harissa aioli. Toasted sourdough with house-made mixed berry jam. If anyone has any input/ideas I would be grateful. MAKE NO BABBYS posted:Walking into my final interview for a Director of Mixology position for a brand portfolio. Let’s see if I can get them up to the salary I require! Wish me luck goons. Good luck!
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Jan 10, 2020 22:56
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Liquid Communism posted:French toast is a brunch classic and solid use of day-old bread, since you're basing a lot of your menu on the sourdough. Good Idea, I will add that. And yeah, it's pretty bread heavy. I was thinking of a mini shakshuka with a tabbouleh salad on the side as a GF option, as GF bread is generally awful.
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Jan 10, 2020 23:51
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Skwirl posted:One place I worked did blue cornmeal pancakes for brunch (in addition to regular pancakes) which were delicious and gluten free. I'll have a look into that, seems a bit on the pricey side here (£13/kg, about $9/lb). But definitely worth a try.
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Jan 10, 2020 23:59
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Thanks guys, <3deedee megadoodoo posted:May as well do a Croque Madame. I was thinking that too, we have all the ingredients and I already make bechamel for Moussaka.
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Jan 11, 2020 00:35
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Maybe a Croque LGBT, Lettuce, Guac, Bacon + Tomato. Where I live is basically the English version of San Francisco so something like that would probably go down well. Donate £1 to a local pro LGBT charity for each one sold.
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Jan 11, 2020 00:44
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Coasterphreak posted:What is the avo supply like there? I dunno if there's Euro sources for decent ones at a reasonable price point, but I know here in the eastern US the quality tends to be wildly inconsistent throughout the year even though you still pay through the nose for them. We get 18 large avocados for £22, quality is generally pretty solid from our supplier. That's about 3.2KG/7lb IIRC. Thumposaurus posted:Simple desserts go over well at brunch too. I make a limoncello sorbet and a raspberry one for our usual menu, so they can be sold for brunch too. I also have greek yogurt, nut granola, honey and fruit salad for a sweet option. MAKE NO BABBYS posted:If you want to PM me your email, I’ll send you a copy of our brunch menu and pics of some the dishes + can link you to other brunch spots here in SF. The gays love brunch, it’s a whole subset of the industry here and my old resto has a very famous one (350+ covers a day) Much appreciated, will send over now. Edit: No I won't, don't have a platinum account. Resting Lich Face posted:Oh my god It's pretty good, I make a rosemary-infused olive oil and use that when mixing/kneading to get more flavour into it. Top with some decent sea salt and more oil plus fresh rosemary before baking. Raikiri fucked around with this message at 22:42 on Jan 11, 2020 |
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Jan 11, 2020 22:31
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