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yeah don't ever acknowledge personal defeat or self defeating thoughts or actions, just pat a bro on the back and say 'this is our life now' and carry on drinking yourself into oblivion
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Jul 25, 2017 11:29
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Chef De Cuisinart posted:What's really cool is I can sous vide hundreds of pounds of stuff in them, set the thermostat to 140F or what have you, and 100% humidity. 
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Jul 28, 2017 06:11
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unpaid internships are a thing though? not defending lovely business owners, but I've definitely staged industry positions for free for ~2 weeks at a time, and gotten a lot out of it personally. Could or should I have been like 'uhhhh, you should pay me for this' - yeah probably, but there are always folks who would probably just do it for the chance to do it and learn something / get an angle on a gig they think is awesome. "working interview" of a dishwasher though, lol, go gently caress yourself. mindphlux fucked around with this message at 09:44 on Jul 29, 2017 |
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Jul 29, 2017 09:41
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Liquid Communism posted:Unpaid internships should be illegal, same as unpaid stages or soliciting artists/writers/photographers to work for 'exposure'. Tezcatlipoca posted:gently caress all of this. If they are making money off of your labor then they should be paying you. lol this is literally the dumbest opinion I mean loving people go into hundreds of thousands of dollars in debt literally just so someone can make money off of them just to learn poo poo, aka a college/culinary degree. I'm all for the more european system of a college education not being the 'default', free/unpaid internships, technical mentorships, learning a trade on the job, etc. gently caress colleges and culinary schools and literally turning people's lives into debt slave labor. that to me is much more what should be illegal than "hey I want to work for this person I respect of my own volition for free" mindphlux fucked around with this message at 05:58 on Jul 30, 2017 |
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Jul 30, 2017 05:53
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and then you have an entitled "artist"/cook/whatever coming out of school with a ton of debt, thinking they're hot poo poo, and being like  gently caress you I deserve a ton of money for my no experience because I HAVE BILLS TO PAY, while dishwasher dude is slaving away cranking out his poo poo on a pro level for the past 5 years at $12/hour, happy to have a job.
mindphlux fucked around with this message at 05:58 on Jul 30, 2017 |
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Jul 30, 2017 05:55
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Chef De Cuisinart posted:Got fired from my dream job after I hit my head, passed out, and went on autopilot thanks to my anxiety meds and scared the poo poo out of everyone and drank a whole bottle of tequila. you..... got fired? from like a hotel gig? gently caress man, I didn't know my boi CdC went hard. also don't see how 'hitting your head and passing out' resolves into the outcome 'drinking a whole bottle of tequila'. but sucks either way.
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Aug 7, 2017 07:02
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cdc I know you've stopped doing this at this point as far as I can tell but literally please do not post another thing about your thing on the internet. lawyer up if you haven't already. as someone who is surrounded by attorneys constantly, it sounds like you have a pretty clear claim, maybe OSHA, but ianal. no need to reply to this post, just blink once if you understand how serious I'm being right now. after you settle please post an independent thread on the proceedings.
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Aug 9, 2017 07:53
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just offer to wash dishes for a while man
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Aug 16, 2017 17:11
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Samizdata posted:Dunno. It's not cheap to change your name to Enrique. hey hey gently caress you
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Aug 17, 2017 08:17
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guys  gently caress I just got word that CDC was hit by a 3rd car, suffered a 6th concussion, was in a coma and given a CT scan by a junior doctor, got brain cancer, and passed away late last night. cdc you will be missed.rip bro, pouring one out for you tonight  cddddddCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC WHHHHHHHHHHHHYYYY MOD EDIT: Tables repaired. (USER WAS PUT ON PROBATION FOR THIS POST)
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Aug 31, 2017 10:10
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TheSnowySoviet posted:What is this magic? water weighs 25 % more when it is frozen 
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Sep 6, 2017 05:53
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GhostofJohnMuir posted:you're getting paid to sit down and zone out instead of running around. it's basically a bonus a bonus he clings on to, working at the same mediocre greasejoint year after year
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Sep 6, 2017 09:53
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Chef De Cuisinart posted:Chiming in on the drinking, I haven't had a drink in a month, and I don't need to. It's a very liberating feeling. Cutting out liquor for the next 6mos, let myself have a few beers on my Denver trip next week, but the desire to get smashed is just gone, because I could be doing better things. look at this lil bro lyin to himself
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Sep 8, 2017 08:31
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Hyperlynx posted:PSA for everybody: if you're thinking of quitting alcohol (and good on you!), if you've been a heavy drinker for a while you might want to consult a doctor for advice on quitting alcohol safely. Going cold turkey is a bad idea. Alcohol is one of very few drugs where if you're physically addicted withdrawal can actually be fatal. this is true. a good friend of mine's mother died this way. she got alcoholism shamed, stopped cold turkey out of love for her family and embarrassment, and died in her sleep that night. completely hosed.
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Sep 9, 2017 08:11
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and there you have it folks, the one quality rant 'a man and his dog' will ever have made
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Sep 10, 2017 07:40
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I went to a casino once when I was living in the UK I played a no limit holdem tournament, drank beer at my table I won 2nd place in the thing, like 600 quid. they offered to get me a drink, I figured, gently caress it, I'll have a martini, all james bond like in my (trashy) casino in the uk I ordered it, they came back 5 minutes later, they didn't know what a martini was. "like... vodka on ice?" I kindly explained "no, a martini is gin, shaken over ice, strained, with the tiniest splash of vermouth, and I'd like mine with a twist, or wedge of lime please" they brought me a cup of gordon's gin, on ice, mixed 50/50 with vermouth. and no lime. lol gently caress thanks grosvenor
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Sep 15, 2017 10:49
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"prime rib" is one of those things that noone really orders who understands what prime rib is, because they know they're getting shafted. I second 'rib roast', it's a more accurate description and the people who would order it and pay good money for it are probably still going to order it imo. edit : literally just had been thinking about this, since I went to a 'fancy' restaurant tonight in the boonies with my inlaws grandparents which was 'known for its steak'. Half the table got prime rib. It was a rib roast, attractively priced at $36/plate with two sides. My perfectly civilized compassionate IRL self smiled and had a great time with tha fam, but my mindphlux was lollllinn at the industry racket. mindphlux fucked around with this message at 07:38 on Sep 24, 2017 |
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Sep 24, 2017 07:28
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Tezcatlipoca posted:I just started culinary school at a community college. My knife skills need lots of work. https://www.youtube.com/watch?v=VrS3mGZ_Nok practice every day, you'll get it down
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Sep 25, 2017 02:44
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pretty much within the first year I entered the workforce, I learned never to mix my personal life with business life, and got a burner phone number to give my (then) employer. times change, but I still have a google voice and skype number I give out to anyone who "wants my cell" highly recommend you go this route. gently caress that noise, 50 text messages? ffs. reply all with the name of your least favorite coworker and "UNSUBSCRIBE"
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Oct 5, 2017 08:25
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holy gently caress I was laughing at the subtle lack of grammar/spacing between the pitch & "putt"roast (oddly consistent, I thought) for about 5 minutes until I realized it was just a play on "pot roast" (mind the gap) and that the horrible spacing was intentional  like gurl just put a space after the ", and we're all good! Nevermind that the content of your menu is garbage, I appreciate your menu concepteffort! Really! You're a team player! mindphlux fucked around with this message at 09:42 on Oct 10, 2017 |
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Oct 10, 2017 09:37
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The General posted:http://www.kinka.com list of bullets in life you can certifiably say you have dodged
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Oct 12, 2017 09:42
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Shooting Blanks posted:If you can move it as a special, he sure as poo poo shouldn't. Besides, not like you can't use them in something else. I'm gonna guess it's because running a profitable restaurant is a nightmare enough in its own right, most non-chef owners (read: investors, front of house debutantes) just want things to work and to make money. most chef-owners either are not making much money and thus are stressed about adding more stress to their already stressful stress, or are on board with running specials and have found crew to delegate to. If someone came to me wanting to buy $200 of cheesecurds, I'd be like 'show me how you'll make us $1500 with this on top of any additional labor/food costs', and if you could, I'd be fine with it.
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Oct 13, 2017 10:40
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ate at fancyish place tonight waitress asked if we had any questions I ask 'is there anything off the menu?' waitress helpfully explain 'everything is off the menu, we write a new one every night! get new ingredients daily' my bestwife helpfully chimes in 'but has anything been 69'd?' I had to leave the table lol ow ow ow my sides
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Oct 18, 2017 05:27
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wwoah, a gws industry thread discord? someone should send me an invite so I can waste more time than I already do on that poo poo
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Oct 26, 2017 08:09
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POOL IS CLOSED posted:Hi! I'm not in the restaurant industry, but I am a payroll accountant. Glad you posted in here. I'm sort of wondering if the owners are just idiots who know nothing about employment law, and are planning to issue a 1099 or something to our poor friend - which correct me if I'm wrong, but there's basically no position in a restaurant that could be considered a 1099 job except like, bookkeeping, nightly cleaning (maybe), management consulting, that sort of thing? Everything else would be a W2 salary or hourly? Also from the PDF you linked : the service charge thing is really interesting, as it is part of the restaurant's gross receipts and can be used to meet FLSA minimums. How is this typically used by restaurants? I am not sure I've seen service charges really applied, except in the case of like large parties or catering or whatever. mindphlux fucked around with this message at 07:06 on Oct 28, 2017 |
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Oct 28, 2017 07:02
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yeah, having "employed" people (contractors), I know firsthand what a shitshow employment taxes and regulations are. luckly everyone I work with basically are 1099 freelancers with their own LLC's, and I don't dictate where or when anyone works or anything - but there are a few times we sat down and went over the costs and taxes and everything involved with making them W2s and my head hurt like a motherfucker. the whole tipout system and withholding on that just ups the bar even more. that said, if you're paying someone literally $2/hr to work, you probably should be doing it by the book and use all the money you're saving to go pay someone to calculate and file everything correctly - but I can still see how a ton of shithead restaurant operators would either get confused or just not want to deal with it altogether. find an attorney if you think you're getting shafted! most employment attorneys operate on a contingency fee, and are happy to do an intake consultation - I work with a couple reputable EEOC/FLSA attorneys in Atlanta, and they're all great folk who want to do right by employees getting hosed.
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Oct 28, 2017 10:14
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pile of brown posted:IANAL but if you can't show pay stubs that show you've already had those taxes deducted that is fuuuuuucked Yeah, a completely fair question of any actual w2 employee anywhere is 'show me my YTD paystub, my CPA asked for it' - even if you don't know what a CPA even is, this will ring the right bell to get any business owner to take you seriously. worst case they say "lol you're not an employee, but here's what we've paid you to date", and you have ammo for your employment lawyer
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Oct 29, 2017 07:13
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Chef De Cuisinart posted:Online food handlers/managers courses that don't let me skip straight to the test can die in a goddamn fire. loving ServSafe it takes like 45 minutes and my advice : just take a shot every time you get to a new section god I can't believe it was 2015 when I drunkenly decided to do a servsafe, I guess mine expires sorta soon
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Nov 2, 2017 07:46
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Thoht posted:You know, back at my first restaurant job I used to think I wanted to keep working through instead of taking a break. The sous would always offer and I'd always say no because it felt wrong to go sit and do nothing while there was still a lot of stuff that needed to be done. Eventually corporate started cracking down and I was forced to start taking my breaks no matter what. At the very start it stressed me out but soon enough I realized that I was feeling a lot better and my attitude was improving and I really started to cherish my breaks. It can be so tempting to just keep the blinders on, stay in go-go-go mode, and work yourself to death, whether out of a sense of responsibility to your team, being competitive, or just plain addicted to losing yourself in the rush. But the reality is I was worse at my job and had a shittier attitude when I wasn't well rested. Being able to take 30 minutes to decompress, recover and practice a little patience made all the difference. And wouldn't you know it, the restaurant didn't fall apart while I was gone for a half hour and we still managed to get all our work done. So please do take your breaks if you have the option and allow yourself to enjoy them - you're worth it this, and in every profession, and in every action there have been so many times I've felt like I couldn't leave a work thing for even 5 minutes to take a piss or something. seriously goddamn unhealthy. I still feel existentially guilty constantly about like, having to tell someone I can't drop everything and do something, or missing a phone call and not being able to return it for a day. I'm pretty sure I inherited the guilt from my early work-in-BOH / first job out of college days. and the worst part is I'll catch myself resenting someone else if I ask them to do something and they don't treat it with the same sort of urgency. at least I catch myself though, and realize the world isn't going to burn down because some dumb thing doesn't happen right loving now. ugh. capitalism sucks.
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Nov 10, 2017 11:58
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lol, the number of times I've seen a cat that will run up to someone, jump on them, scream or hiss or bark or meow at them aggressively, nip some poor kid's hands, slobber all the gently caress over someone as they try and push it away, literally knock children over, tear up people's clothing unprompted, or proactively harm other people's pets in a park : 0 the number of times all that has happened with dogs? : 3490219341290321403320923423942390e32423423 yeah if you chase down an rear end in a top hat cat and try to roughhouse it, you'll get bitten or scratched or something, but I've never seen a cat go out of its way to gently caress someone up the way a dog will.
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Nov 20, 2017 07:02
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pile of brown posted:I went somewhere for brunch at 1130 this morning, in the entire place there was one 4 top and just me and gf sitting at the bar and I could count five cooks and a dishwasher in the open kitchen, four servers, bartender, a hostess, and two foh managers there, plus both the owners who hang out there and bother customers. As we left a 10 top reservation was arriving and requested the bartender by name as their server. I...... want to know the same thing. I have never managed a restaurant or been in charge of costs, but I've written business plans and done cost accounting and financials and poo poo for non-food businesses, and when I walk in to a place like this I just start doing rough math in my head and can never loving figure it out. I'm reassured when a place I am about closes after 6 months, but there are some places I'll go to that are like that and they've been around 20 years, and I just don't loving understand. and want to so badly.Unless you're doing like 100+ covers, "1 cook, 1 sous chef, 1 server 1 bartender and 1 foh manager" sounds like plenty of crew. maybe two servers, because one is never enough, and maybe two cooks, or one more 'exec' dude on the line. still though, mathwise, jesus. the only thing I can think of is if you use daytime hours to spread out prepwork and just kinda break even, allowing you to run a leaner crew at night where you're killing it on tons of covers and lots of alcohol service. mindphlux fucked around with this message at 10:19 on Nov 28, 2017 |
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Nov 28, 2017 10:14
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I just..... I mean, I'm sure money laundering happens in the industry, but the places I have in mind really don't seem like they'd have ownership involved with anything like that? Like how common do you really think it is, or how often have yall come across it personally?
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Nov 29, 2017 07:36
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I'm legit scared it's jacques
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Dec 11, 2017 11:44
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A Man and his dog posted:It's the god drat restaurant industry..... oh to be autistic...
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Dec 15, 2017 09:00
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JacquelineDempsey posted:Pyrex and scales are my friends. yeah, couldn't you just get enough cucumbers to slice for a liter worth and do math from there? not that asking in here isn't an equally acceptable method I have never been responsible for making huge batches of anything so honestly asking or if there's some dark scaling magic
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Jan 23, 2018 08:01
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Samizdata posted:Mandolin. boy do I have just the thing for you 22 quarts of https://www.youtube.com/watch?v=nOxvMEbUDkA&t=10s mindphlux fucked around with this message at 11:17 on Jan 24, 2018 |
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Jan 24, 2018 11:15
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Samizdata posted:https://www.youtube.com/watch?v=nOxvMEbUDkA&t=10s my favorite part is the beginning where he tries to use the thing he's demoing from the wrong end, and then flips the cuke around as if that's going to fix the situation. lol 'heres this thing ive never used before, I don't even understand what it does, but definitely buy it!!!!'
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Jan 25, 2018 10:01
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Samizdata posted:So, you are saying it's idiot-proof then, right? if you consider what he twirls out the other end "sliced cucumber" then yeah probably
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Jan 25, 2018 11:17
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cods posted:Can you goons tell me about I.T.? Lol I can tell you a lot about IT. The grass is greener. I'm burnt out on 12 years of doing IT, 7 years running my own shop, and I continually think about quitting it all to buy some commercial space and open a restaurant. I think maybe what it sounds like you're frustrated by is not being at the top tier of what you're doing, and/or not seeing a clear path forward on pay increases and like, "your career". If you're already head chef level, I would start networking around town and try to find a sucker like me. Look for someone opening a new restaurant - or maybe a restaurant group or something with some successful places already, and work your way in to a position where you have an ownership stake in the restaurant - or some form of equity. I've invested in a restaurant group in my town, and as part of my due diligence I got to lay eyes on the operating agreements, P&Ls, and how salaries are paid out for their folks - for the more senior management - so like a chef who consults on multiple restaurant concepts, maybe expos some, bounces around, does manager poo poo, they're getting paid a base salary of like 60-80k, plus a percentage of gross sales. so like, they'll get a half a percent cut of all the restaurants they are working on, which some of the locations are like 1.5-2.5mil in gross revenue. so dude works on 2 restaurants, and he's getting ~15k in bonus. 4, and 30-40k bonus. (and also higher base salary). some dudes have closer to a 2-3% stake in the restaurant group (and I think have put up some of their own money to invest in new store openings), but are getting like literally 100k cuts of revenue on top of their salary. Dunno, I think it's a good model for everyone - I think top tier folks who are dedicated to a shop should be compensated, and the only way to do that really (and this goes for IT as well) is ownership/equity interest.
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Feb 7, 2018 10:23
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cods posted:At the end of the day I'm just zapped, and I want to just sleep on my day off. Not a life to live. I also don't have anything to fall back on if I were to continue this line of work when my body quits. It unfortunately is my passion. 8 identify myself as a chef because it's all I know. But I'm also doing this because I have to. If anything were to happen to me I would be hosed. And if I did my ownes it thing it would be even worse. yeah, I hear you. I think I'd get burnt out too, I mean hell I am burnt out as gently caress right now with IT. the distributor job suggestions are actually pretty good ones. I can't really imagine getting burnt out selling wine to restaurants or fancy cheeses or something, and how can that even be a stressful job really.
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Feb 8, 2018 04:10
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