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Naelyan posted:Think of, instead of heating up a pot of something on your stove, you have a GIANT pot of near-boiling oil that you just stick little pots into. That probably seems less safe (because it is). Also now when you pull the little pots out, they're covered in (still near-boiling) oil that makes them hard to handle, leaves messes everywhere, potentially contaminates other food, and also will probably loving burn you. Dripping oil on the floor is a slipping hazard (made worse by the part where you might be carrying another pot of near-boiling something covered in oil), and now instead of your home kitchen where it's likely just you doing things as slowly as you'd like, you're in an environment where everything is rushed and there are multiple people around who may or may not be paying as much attention as they should be to the stupid poo poo you're doing. It's just all around a recipe for disaster. (Plus the little things like metal spoons in a pot hanging over boiling oil [metal conducts heat] and if any of those pots spill into the oil, that poo poo will literally explode) is it wrong that my biggest problem is that they should have filtered the oil and then added a bit more fresh oil to fill it all of the way? just sloppy
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Feb 4, 2019 08:53
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JacquelineDempsey posted:Dear restaurant owners/managers: why the gently caress would you want applicants showing up unannounced? who in this industry has such an excess of free time that they want to set up fun little surprises for themselves?
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Feb 12, 2019 00:58
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Mu Zeta posted:Cat Cora now claims she just wanted to start a conversation about what hospitality means. i personally think it means not having to deal with rear end in a top hat customers but that might be why i left the industry now i just deal with rear end in a top hat clients 
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Mar 6, 2019 07:21
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it helps if you know that someone is going to yell/be passive aggressive at you if you take too long but yeah, write out your whole process if a recipe is new to you and figure out what steps you can do ahead of time and hold until it's needed, what steps you can cook in parallel, and always have premeasured quantities of all seasoning and ingredients in an easily accessible location knife skills, developing an internal timer, etc. are all real helpful in getting it done fast, but organization is the majority of it GhostofJohnMuir fucked around with this message at 01:19 on Apr 16, 2019 |
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Apr 16, 2019 01:13
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came across this today while browsing the internet on my lunch break (my office job means i can actually take these), and this line popped out at mequote:One of my regulars told me to look at Zagat to find restaurants, so I biked to Barnes and Noble after my shift and looked for the red book. Then I knocked on the door at the French restaurant Bastide. I interned at Bastide for three months, but they said they couldn’t hire me because I didn’t go to culinary school. it made me really angry that the article glosses over this like it's an acceptable part of the hard work it to takes to break into the industry instead of someone stealing three months of this persons labor. this isn't even touching on the practice of staging itself, but if they knew they were never going to hire her because she hadn't been to culinary school, why have her work? if they wanted to give her a trial period before making a hiring decision, how is three months a reasonable period of time?
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May 23, 2019 02:46
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Mithross posted:I had a guest order a veggie burger, which I made her. Her husband had a regular beef burger. For context our veggie patties are half as thick as the beef patties, and you get two. are you sure you weren't unknowingly in a commercial for veggie patties?
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Jun 5, 2019 04:53
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i mean if you're setup in a spot where you got a lot of strict halal or vegan customers on a regular basis i could see it being worth it to do some kind of dual setup, but it's strange to have someone assume you can accommodate them if you don't advertise for it
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Jul 8, 2019 07:42
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greazeball posted:The owner of the pizza place I worked at told the cook there was no way to actually track bottled beer sales because there was only one button on the register for bottles. A different cook found out and started taking 12 home every night after his shift. i don't follow, even if you aren't tracking individual labels, or even just "premium" and "domestic", surely you're still counting the total number of bottles when you inventory? you should still have some kind of tally of bottles sold vs bottles on hand
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Sep 25, 2019 05:45
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greazeball posted:He was a lawyer who bought a pizza restaurant on a cool nightclubby street in SF in the 90s cos it had an office upstairs and he thought he was cool like that. He never actually did any work in the restaurant except for the books maybe I guess. I never saw him make a pie or serve a table. He wouldn't bus his dishes when he was done and he wouldn't clean the espresso machine when he made his latte. He also forbade anyone from playing any music except for the 12 cartridges of CDs that he had brought in no matter what time of day or night or who was playing at the clubs. Basically, he had no clue or interest in restaurants at all, it was just a vanity thing for him. huh, was there a kitchen manager of any kind? if they really weren't doing any inventories i wonder how they handled their orders with their beer distributor. i'm used to the detached fuckwit owners, but usually there's someone who's at least nominally in charge of these things
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Sep 26, 2019 02:09
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if checks are starting to bounce and people are already jumping ship do not make any plans based around this job, especially not in the term of getting some position months from now
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Oct 27, 2019 23:28
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i don't really know why, but i've never been in the habit of trying samples. if something on the menu makes an impression just order it. what do you have to lose?
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Dec 17, 2019 06:34
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TheParadigm posted:I could use some brief advice. Roomate works hospitality an quit over christmas (management position in a hotel). While its understandably slow, they STILL haven't recieved a final pay check. So, its 10 days late at this point. i'm not as familiar with colorado labor laws as i am with those of california (and i'm not a lawyer or anything, i just handle some hr responsibilities at a very small company), but based on a bit of quick googling this is what i'd do if they haven't already done so, your roommate should write a clear and concise email detailing what amount they are owed, for what pay period, and when that payment should have been received. the name of company should be clearly referenced. this notification doesn't necessarily need to have an adversarial tone, but it should clearly state that your roommate is making a formal demand for payment of wages under colorado state law. if your roommate already expects a hostile responses, or if they think that a very formal legalese letter might light a fire under the owner's rear end, or hell if they just don't want to be assed to write something on their own, the colorado department of labor has a form letter here: https://www.colorado.gov/pacific/sites/default/files/Demand%20for%20Payment%20of%20Wages%20Aug%202019.pdf sending this notification letter isn't strictly necessary to filing a complaint, but i would start with this because it starts the clock on a 14 day period, after which your roommate is entitled to additional penalties if they have not been paid. holding off on making a formal demand until later in the process, or waiting for the state to send a notification for you after you file a complaint adds a delay to the start of this timer which is just taking money out of your roommates pocket. it also increases the chances your roommates former employer just pays them without the time suck of dealing with the state if your roommates former employer doesn't respond in a timely manner with a reasonable way forward, i would tell them to file a complaint with the state labor department along with copies of any relevant time cards, pay stubs, and correspondence. this is contingent on your roommate really needing some kind of reference or industry connection with their former employer. the way i look at it though, if these people aren't even paying your roommate basic wages they're owed, can they realistically expect these folks to provide any particularly valuable help or favors down the line?
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Jan 7, 2020 08:37
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i'm curious, what constitutes a dim sum station? the other stations i'm familiar with all have a bit of a performative element, but i can't think of a way to do that with most traditional dim sum dishes
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Jan 14, 2020 04:09
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Liquid Communism posted:I really wonder how many places are going to go under. It's going to be a huge number. Just the food waste costs of going to takeout only are going to be substantial when they stocked for regular service. treasury secretary floated 20% unemployment figure in an interview. if that's sustained it's matched only by the great depression. our one hope is that trump is more competent than herbert hoover...
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Mar 18, 2020 06:11
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my company regularly orders from a lunch only place in an agricultural/industrial zoned section of the city. the owner told me today they're keeping up with decently with take-out only, but it feels like any day now the county will give the order to shut down every non-essential workplace, and then these guys are utterly hosed
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Mar 18, 2020 06:13
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Field Mousepad posted:That's some good news at least. I was hearing it was going to be done through unemployment which I'm currently locked out of and can't reach anyone there. the $1200 one time payment will be done through irs like discendo noted the 3 month long $600 weekly increase to unemployment will be disbursed through state unemployment programs. i'm honestly not sure if the $600 is a direct augment to what ever benefits you'd normally get, or if it just increases your potential benefit cap if you happen to have been a higher earner. i guess i'll find out in a couple of weeks
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Apr 7, 2020 18:58
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droll posted:Most state's unemployment programs are designed to be difficult to navigate, slow, reject your legitimate claim initially and then inevitably fail/collapse. This crises should really open the eyes of millions of Americans to the failures of unbridled capitalism without a socialized safety net. poo poo got real bad in the early 20th century with the great depression and social/political upheaval. That's how we got FDR's New Deal a massive shift Leftwards in Federal policies and programs https://en.wikipedia.org/wiki/New_Deal It was bold and it loving worked. The Green New Deal would do the same for us, and frankly it will be required if we want to stop sliding in the opposite direction, in my opinion. Otherwise we're headed for the other direction, like how some other countries went from the same period e.g. https://en.wikipedia.org/wiki/Nazism my mom always gripes about how social security was created because people had just spent several years watching as the majority of the elderly and infirm died on the streets. hopefully we don't need to get to that point before we're willing to take action again
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Apr 30, 2020 22:10
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Field Mousepad posted:Man so many places I love are not gonna survive this it's really unsettling. before all of this, in the greater los angeles area from santa monica to westminster to arcadia to van nuys, i knew at least one decent place to grab a bite in almost every neighborhood. part of me refuses to believe that they could all close, but who knows? it's honestly a scary feeling
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May 3, 2020 00:53
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yeah, every aspect of the florida unemployment process has been hosed since the word go. and it came out pretty quickly that former governor and human/reptilian hybrid rick scott paid tens of millions of dollars to create a website that was purposely designed to fail you see, if you make it impossible for people to get unemployment you save money and you get to fudge the employment numbers to look better. and it'll most likely be poor minorities who get hosed over, so who cares? it's not like some kind of once in a century crisis will make this a critical lifeline to millions of people who are then completely hosed over poo poo really needs to change
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Jun 24, 2020 07:30
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JacquelineDempsey posted:Or even weirdos who like coleslaw. my life goal is to find every coleslaw recipe i can and make it at least once mayo based, vinegar based, curtido, it's all great and all different
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Jun 27, 2020 09:20
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cabbage in all its forms is a transcendent ingredient
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Jun 27, 2020 09:45
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Skwirl posted:There is bad coleslaw because there are bad coleslaw recipes (or at least people not following a recipe properly) maybe your immune system shouldn't be a little bitch?
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Jun 27, 2020 10:25
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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
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Sep 8, 2020 04:24
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i have a question for folks who work in hospital kitchens the father of one of my friends just got a gallbladder cancer diagnosis and i want to bring over a care package for her and her folks the rub is that due to diabetes and liver problems, her parents are on a low sugar/ low fat diet . i have no experience at all cooking around that, does anyone who works with accommodating a lot of dietary restrictions have any suggestions of where to start, especially something that has comfort food qualities?
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Oct 2, 2020 04:13
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ughhhh posted:Difficult question to answer without more detail regarding dietary restrictions beyond just low sugar and low fats. Plus chemo and rad therapy messes up taste really badly. Also what kind of fats and what kind of sugars? Depending on the doctors advice/recommendation you can use one kind as a substitute etc. You can cook what you want, but portion control and properly measuring ingredients to comply with dietary restrictions is something you need to learn how to do. You can make a chicken soup from scratch, but only if you have measured or know totals of salt and fat content (how many grams of slat? how much chicken? was it with skin and bone? how much are they restricted on a daily basis? etc). So even if you do cook, just indicating the amounts would do alot towards giving your friend and their father a peace of mind. thanks for the advice, i reached out to my friend for the exact dietary restrictions and i'm looking into stevia and other substitutes. hopefully i can make something resembling a baked good
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Oct 3, 2020 23:57
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TVsVeryOwn posted:Just do weed about the chemo i would do this, but my friend and her family are uncool
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Oct 3, 2020 23:58
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i have friends question how i can have fun spending five or so hours on a weekend putting together a dinner party, and i really can't get across that to this day there is a sense of relief that i'm not cooking for ten plus hours in hellish pressure cooker that i find pleasant
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Feb 13, 2021 08:26
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Goast posted:this seemed like the right thread, chipotle has been having a rough week if your area manager/gm were very big on having no prepped proteins in the hotbox during peak, managing to get the right rotation while working the grill was murder even outside of the line plowing through an entire deep pan of veggies like it was nothing even with that, given the number of vegetarian and vegan customers it would never have crossed my mind to mix cooking surfaces like that even if you temp everything appropriately these are the things that make my professional life so much more bearable having long ago left the food service industry
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Jul 8, 2021 02:21
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