Field Mousepad posted:

Man I have the exact opposite problem, a buddy of mine started an IT business a few years back and I helped him out doing basic installs, virus stuff, wiping hardrives and reinstalling poo poo. When I didn't have anything to do I would help him build websites and I would be falling asleep in my chair after a half an hour.

I wish I could do it because the money is great but I literally fall asleep it bores me so much.

Republicans posted:

Got a job at a sports bar that actually gives cooks a share of the tips and I gotta say this is a plum gig. They're super casual and are thrilled just to have someone that can make a good burger and doesn't gripe about hauling or changing kegs. Got an extra hundred bucks the past couple nights that were busy but easily done solo since it's all grilled or fried food. And the best part is it's a tiny rear end kitchen that takes maybe twenty minutes to close. I left my last job in part because closing a big kitchen by myself in the slow months and keeping it clean was driving me insane.

poop dood posted:

We use acrylic straws that we wash and reuse, and we've heard zero complaints. They're also like ten cents apiece so if one gets stolen or bent or whatever it's not a big deal at all.

Animal-Mother posted:

People who want the sauce on the side should be beaten into submission.

Hauki posted:

pay a decent wage

Mezzanon posted:

Welp, just walked up to a table that was looking at the beer list and said “alright, has anything managed to catch your eye on the beer list?”

Guy with one eye looks up and gives me a deadpan stare


https://youtu.be/Ag1o3koTLWM

Shrapnig posted:

Thanks Obama.

Mezzanon posted:

Worst question to hear as a server: "I GET FREE REFILLS ON SODAS RIGHT?!?"

Mezzanon posted:

nothing says fun like working 30 out of a possible 48 hours. I'm getting real tired of working 12 shifts in a week

Discendo Vox posted:

A problem in all fields in the US right now (I’ve seen computer touchers complaining about it) is that management treats all staff as fully interchangeable with no training or investment or turnover costs. There are some limited ways in which this is a reasonable way to approach the current labor market, and a ton of ways in which this is wrong and self-destructive. A big driver is foreign worker abuse (undocumented, or through abusing the visa system), and the ongoing destruction of the US education system by idiot stemlords and Randian disrupters.

BBQ Dave posted:

I work at a retirement joint and I'm a new manager. We're putting in a new restaurant downstairs where the deli used to be. My boss told me how much it cost to put a door in the wall between the kitchen elevator hallway and the new patio.

More than I make in a year. I mutter these words each time I pass it, especially working over eight hours on salary.

Rugikiki posted:

I forgot some about some whipped cream in the mixer once.

IronSaber posted:

Hello restaurant folks! I read through this whole thread over the course of a couple months since I was interested in the candid side of how restaurants work behind the swinging doors. While I myself am not a part of this industry, I just wanted to say I have the highest respect for you guys since you go through so much poo poo. I promise to avoid brunch and asking for sauce on the side from now on.

Plan Z posted:

I do not have GIMP or Photoshop, and I don't know how to use them anyway.

GhostofJohnMuir posted:

i've always heard rumors of a thermometer on the outside of protein that identifies time-temperature abuse, but i never actually saw it on any packaging

kittenmittons posted:

I hate the holidays

Chef De Cuisinart posted:

Welcome to the hospitality industry, we manipulate the customer to maximize profit!

Oh, I guess that was news to some people?

Manuel Calavera posted:

Constantly.

Posted in the chat thread. I'm at my hrt appointment. So hype aaaaaaaa.

JFairfax posted:

Chef De Cuisinart posted:

That fryer isn't on, and that oil is filthy.


Just got back from almost 2 weeks out sick with C. diff. You guys totally don't want that going rampant in your bowels, let me tell you what.

Liquid Communism posted:

Yeah, that can't be on, you can see the oil instead of the pall of grease smoke.

captkirk posted:

You people in the food world make me laugh... In a horrified sort of way. I've been a Server Admin for about 8 years and I have to laugh every time I read about one of you jumping into IT because the work life balance is better.


IT is filled with guys who will work 10-12 hour days, go home and work more or do side projects (which is just work but for fun). And those are the balanced ones! The bad ones are the people who, as Facebook, Google, et al have discovered, would never leave work of they didn't have to get dinner, hit the gym, or sleep.


And this world is a step up for work life balance for food people. How are any of you still alive? You have more people screaming at you, longer and more physically demanding hours, and you get paid less.

captkirk posted:

You people in the food world make me laugh... In a horrified sort of way. I've been a Server Admin for about 8 years and I have to laugh every time I read about one of you jumping into IT because the work life balance is better.


IT is filled with guys who will work 10-12 hour days, go home and work more or do side projects (which is just work but for fun). And those are the balanced ones! The bad ones are the people who, as Facebook, Google, et al have discovered, would never leave work of they didn't have to get dinner, hit the gym, or sleep.


And this world is a step up for work life balance for food people. How are any of you still alive? You have more people screaming at you, longer and more physically demanding hours, and you get paid less.

Scarodactyl posted:

Per the thread they put them on a $4/hr plus tips wage.
I am glad it is getting some attention.

pile of brown posted:

Isn't their original gimmick that they bring the food out to your car?

Tezcatlipoca posted:

People should be allowed to take days off without retaliation.

Olive! posted:

Wanting someone to weigh in on California labor law here.

I've started working BoH in a kitchen for a taproom, and most of the people working in the kitchen have said that they don't take meal breaks. They're saying it's fine because they signed a meal break waiver. But... I know for a fact most of them work 7-8 hour shifts, and you can legally only waive the meal break if you're working 6 hours or less, no? So, uh... shouldn't they all be owed an hour of pay for every 30 minute meal break they've skipped out on?

Plan Z posted:

EDIT: Didn't like my original post. Hate industry. Miss making tamales.

Once worked for a restaurant whose bar made Old Fashioneds with grapefruit instead of orange and they literally tasted like barf, but it was their "signature" so they refused to do it any other way.