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Willie Tomg
Feb 2, 2006


ABANDON ALL HOPE, YE WHO ENTER HERE

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Willie Tomg
Feb 2, 2006


odinson posted:

I'm pretty sure they have some coats in the back, but I'd like to find a style/brand that fits well. Last place I worked at where the coats were needed, none of them really fit right.

I'm using some pretty basic knives right now. Several years ago, our knife sharpening guy at work was shipped too many knives for what he had ordered, and was selling them on the side. Got a chef, pairing, serrated, and a boning knife for maybe $25. I should definitely get get them professionally sharpened before getting a honing steel. Just using one of those basic Smith pull through carbide/ceramic things now. TY for the CKTG link.

Pull throughs are garbage and honing steels (distinct from ceramics) are not as intense as you're imagining them to be and you need one now. A mongrel grab-bag you bought for a song is perfect for practicing sharpening. The kitchen knife thread here literally cannot shut the goddamned hell up about sharpening.

Willie Tomg
Feb 2, 2006


I'd be a hypocrite if I said I'd never used an edgepro knockoff, or did not own one myself, but tbh in hindsight it just prolonged the process of being bad at maintaining my knives, and most of the knockoffs you can't really trust the angle guides and have to fudge your own with a literal protractor. At which point, why not feel out the edge of your knives--which, to be clear, you probably don't know what that is--on a stone, which you're gonna be doing anyway when you get sick of your knockoff edge pro's bullshit?


Like everything else about the work, it's about 20% concrete fact and 80% pagentry and narrative about how a person found a way that worked for them, and you gotta sift through that to find the way that'll work for you.

But definitely get a steel. Or bum one from a coworker on the promise you'll get your own poo poo asap. That much is certain.

Willie Tomg
Feb 2, 2006


bongwizzard posted:

I don't have one but most people seem to really like their fakepros, where did you get your's from?


This is very true, like every person I know who is really good at freehand sharpening does it a totally different way.

Amazon from some chinese vendor, I really don't remember without going through my order receipts from like three years ago. The stones were pretty legit, and the general concept of the machine is obv. sound, but the angle guides were totally off and the suction cup lasts maybe 5 strokes before wiggling loose from the countertop and unless you're leaving the thing out all the time, in the time you setup and dial in your edge pro to begin sharpening you could have splashed-and-gone on a splash-and-go stone, and I really don't like spending more then 5-10 minutes giving the set a touchup semiweekly. YMMV of course, but once you get a handle on Stone Anxiety its pretty hard to justify whipping out Some Gizmo.

Willie Tomg fucked around with this message at Jul 22, 2017 around 16:20

Willie Tomg
Feb 2, 2006


Culinary: A bunch of puddles yelling at each other that their holes in the ground are shaped weird and *this* one is much more natural.

Willie Tomg
Feb 2, 2006


bongwizzard posted:

Interesting, I wanted to pick one up to use to reprofile all my knives to the same angles based on use so I would have an easier time freehanding them, but I am already loaded down with rarely useful gizmos.

The thing is, even after you reprofile you're still gonna gently caress up. You're just not gonna hit 18 degrees or whatever freehand, especially not the first time. What you're actually gonna do is feel out the stroke (heh, phrasing) against the stone and find through your tactile sense the actual edge your knife will accept and maintain for longer, rather than the factory ground edge it says on the label and got hosed up in the first place. So... just start with that, IMO.


p-hop posted:

I just peeled 150lbs of potatoes with a paring knife*, peeled 50 lbs sweet potatoes, 25lbs carrots, diced a 10 gallon bucket of stale bread for croutons, diced a case of mushrooms, case of strawberries, case of broccoli, fine diced a fish tub full of mirepoix. My hand and arm aren't even sore. What have I become

A sophomore

Willie Tomg
Feb 2, 2006


bad things about my stage: i hosed up red wine reduction for my plate. reductions were either the 2nd or 3rd thing I learned to do ever, and i hosed it up trying to reheat quickly and instead it reduced to a molten candy. on a stage. goddammit

good things about my stage: most of the other things.

Willie Tomg
Feb 2, 2006


Sandwich Anarchist posted:

Yeah the real problem is single shift unpaid stages, not the 1 year unpaid corporate internships, or the multiyear indentured servitude perpetrated by Disney and others.

It can be all of these things, actually

Willie Tomg
Feb 2, 2006


Trebuchet King posted:

Hm, an interesting development.

for context, at the marina I live at I run a little breakfast buffet for our members and guests every saturday during the boating season--me and a bunch of other members get up and make it happen, and it's nothing too fancy. Bacon, fruit salad, yogurts, croissants, omelet bar, etc. We've got all the appropriate city licensing to serve food and I have my documentation. It's fun but I've long thought of it just a way to blow off the stress of the work week, and when people have complimented me on it before I'd generally graciously deflect (couldn't do it without other volunteers, etc., that kind of thing) but thank them for the compliment all the same. Usually we'd serve low 30s, coverwise, but we've gotten as high as 60.

Today I got an email from a member asking me if I'd be willing to cook for around 30 people for a week as part of an OBX wedding.

It's soon enough that I'm not sure I could get the time off, so this is a huge if. The soonness also makes me wonder if a previous plan fell through. I'm working on a response in my head, and the first and most obvious question is of course compensation. I'm going to ask for a couple days just to try and mull logistics, etc. but mostly so I can get my boss's (who has done this kind of thing before) opinion since Thursday's when next both he and I are working together.

I guess the next questions after compensation would be menu needs/expectations, budget for additional hands (for serving or prep or whatever), what the kitchen is like...honestly I'm daunted enough by being asked my brain's kinda freewheeling.

If nothing else this is making me more confident that jumping to the other side of the house would be a good move, I guess.

On that notice, anything under $40 a head with an 18% autograt for servers--and you will need at least one while you hump service--is an insult. Don't do it for a loving penny less. Good luck.

e; oh jesus i glossed over how it was a week long commitment. yeah, try a hundred per head for the week. AT LEAST. AT LEAST. thats just one meal provided on a week long basis. multiply that if they ask for breakfast, lunch AND dinner or if they want apps start thinking in terms of $3-4 per whores d'oeurvre. EACH. if they can party at the loving marina for a week but can't front that cash, then they're just loving with you.


Sandwich Anarchist posted:

Yeah, you right. I stopped posting because I was getting angry (obviously), but I took some time and talked to a couple different chefs I know about this to get their insight.

Firstly, it isn't illegal per se. U.S. labor laws say that an unpaid position can't benefit the company directly, and in fact might hinder it. Any time I've ever had a stage, he is babysat by a cook all night and ends up slowing that station down considerably, and the other cooks have to help them out playing catchup on prep.

That said, doing the paperwork and dealing with the payroll for a new hire and cutting them a check for what might be one night of work would be a nightmare. We could pay them under the table, and that's something some other chefs I know have started doing apparently, and I'm considering as well.

I hadn't heard about places removing the tip system, so I looked it up. Good to see there is some success there. I'll admit that it's much easier to jump into a pool that already has water in it.

Explosive hostility has a way of making people double down and lash out. Doesn't mean someone is a horrible person though. I've got our chef meeting tomorrow, and I'm going to float this and see where it takes us.


Thank you for being cool and considering some new poo poo. Industries are no more or less than a collection of professionals and you demean your role as such in thinking problems are too large to be addressed.

Willie Tomg fucked around with this message at Aug 2, 2017 around 19:40

Willie Tomg
Feb 2, 2006


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.


Reason for termination? My potentially mind altering PRESCRIBED medications could be a clear and present danger to myself and others.

e: oh sure, I'll just stop taking those so I can go back to being a binge drinking ball of stress.

So you're saying, they need a sous chef...

Willie Tomg
Feb 2, 2006


Skwirl posted:

This was at a hotel, wasn't it? How do you feel about the prospect of owning your own hotel?

Willie Tomg
Feb 2, 2006


new title: You Keep What You Kill

Willie Tomg
Feb 2, 2006


Chef De Cuisinart posted:

Unless you want to start firing the large sum of the US population that takes Prozac or Lexapro.

Shut up, you'll give them ideas

Willie Tomg
Feb 2, 2006


OH BOY FINISHING OUT YOUR EMPLOYMENT PAPERWORK SURE IS A GREAT TIME TO FIND OUT YOUR ID EXPIRED


I don't think it hurt anything too bad, and its not like I'm starving to death with an additional week until start, but shiiiiiiiiiiit there ain't nothing on this earth quite like making a tremendous rear end out of yourself 10 minutes after meeting HR

Willie Tomg
Feb 2, 2006


There's two main ~things~ about any SSRI you gotta keep in mind:

1. The rampup kinda sucks and its really easy to mistake your brain evening out the sharply jagged peaks and valleys of your serotonin curve as "fuzzy".

2. There will come a moment after that rampup passes where the sun will come out from behind the clouds, and a voice will tell you its fine. Everything is fine and surmountable and thanks to your meds you're thinking clearly enough to recognize that you're strong as gently caress and you got this! You see this clearly now, you don't need them anymore! THIS IS THE VOICE OF SATAN, AVOID ITS URGINGS WITH ALL YOUR MIGHT

Willie Tomg
Feb 2, 2006


On one hand, for various reasons I don't think the new job is fixing to give me a sous bump over some of the other talent they've been building for a year+. This sucks, because I'm on the wrong side of 30 and I got the cognitive capacity and cash on hand for some IT certs and a job search so 2018 might finally, finally be the year to pull the ripcord on this donkey show. I have to build a rep back up from not much in an entirely new institution that doesn't give two fucks about me really, and that was exhausting enough at the Omni. I got the minerals for the job, but in the immortal words of Jimmy McNulty: Maybe the things that make me right for this job are the things that make me terrible for everything else. This is not a state that will change with brain candy. Sometimes you make depression go away with medication, and sometimes depression holds the key to hard truths you've maybe been compulsively avoiding, y'know?

On the other hand tonight was without question the best service I've had in two years, our lovely little outlet cleared $125 grand in 72 hours, I'm part of an exceptional team and there's dysfunction and gossip and drama and horseshit, but there's always that and for the first time in my career I'm working in a grown up brigade with honest-to-christ expos and runners who do all the poo poo I knew all the shithead runners I've worked with shoulda been doing all this time. I have a kitchen high tonight. I haven't had that in a long time, from anything. I'm fuckin' shaking. I love it. It's gonna kill me.

Land of contrasts, my friends.

Willie Tomg
Feb 2, 2006


Same but onion rings. It was a Mexican cantina.

Willie Tomg
Feb 2, 2006


mindphlux posted:

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

i love a Hendricks martini (dirty and dry, like my jokes) so much i'd gently caress it in front of y'all and God and everybody, and i've stopped ordering them entirely because of a double handful of stories like this


Field Mousepad posted:

No one orders that dumb poo poo anymore that's why no one knows how to make it. Just get a jack and coke for gently caress's sake.

this is a post that says more about you than about cocktails, my man

Willie Tomg
Feb 2, 2006


Field Mousepad posted:

I'm a bartender, most people that order stuff like this have only heard about it from movies and have no clue what's in them trust me.

you're 2-2 on posts that say more about you than about cocktails

Willie Tomg
Feb 2, 2006


Field Mousepad posted:

Have you ever bartended? 90% of it is figuring out what people actually want because they usually have no clue. The other 10% is pouring draft beers.

this is definitely true, though.

Shooting Blanks posted:

At the end of the day, a job is a job and most of us do it for money. I made far, far more money bartending at a high volume nightclub vs. a cocktail bar.

so is this.

Willie Tomg
Feb 2, 2006


you sick fucks have me brainstorming Old Fashioned creme brulee now.

Willie Tomg
Feb 2, 2006


Like any one of you would turn down a pint of Jim Beam poured by a cute bubbly blonde in a fishnet top.

Willie Tomg
Feb 2, 2006


After a few short weeks at the new job I've gone from people whispering in corners as I walked past for whatever reason, to being the go-to guy and clutch executor on the line. In a few weeks I've gone from "oh... you're CdCs friend huh?" to "BIG PAPI WILLIE" in audible capitals. This, uhhh... Well it woulda been hard to see five years ago, let's just say that.

It turns out rather than being a seething ball of anger at The Daily Cavalcade Of poo poo What Ain't Been Done, I handle stress really well even--perhaps especially!--when the exec is breathing down my neck and am unusually nice and forgiving for culinary standards.

My superpowers are doing at least two things at once and asking what else needs to be done and not whinging about it because I'm paid hourly, and also asking questions when I don't know how to do something.

I still want some IT certs so I can gracefully gently caress on out if they get cute about making me a lifer line dog come the new year instead of a bump to Chef and it's 50k price tag, but for once my conflicting emotions are a conflict of multiple positive emotions. By the standards of my dumbass lifetime, that's a pretty drat good way to be.

Willie Tomg
Feb 2, 2006


Tezcatlipoca posted:

Lol, I'm not surprised. Wait until they find out there are multiple types of angus.

I just started culinary school at a community college. My knife skills need lots of work.

Though I generally agree with Liquid Communism, CCs actually have some of the least-bullshit culinary programs because they're necessarily plugged into local businesses to get you into the pipeline ASAP and minimize your debt load because... CC.

"most reputable culinary program" is kinda like "smartest chicken in the factory coop" though. It all ends one way.


Tezcatlipoca posted:

I've worked in food service off and on throughout my life and frankly those have been the least stressful, least drama filled jobs I've had. Besides what better way to slide into the abyss than to ruin something I love by making it my job?

Having been exactly where you are right now... I actually can't think of a graceful end to that sentence in a way I'd have listened to me today six years ago. Just please realize that what we do isn't who we are, and institutional cooking is 1000% more civilized than brick and mortar gigs. And I mean that in a bad way. Also a good way. Mostly bad, though.

Willie Tomg
Feb 2, 2006


On Friday we were slammed from 10:30am to 11:45pm. We needed a second rail to hold the tickets at lunch and dinner. Everyone worked at least 13 hours. The Exec and Executive Sous both put in their notice. They'll both be gone by the time we do our walkthrough of the new expansion. All this poo poo I've done to impress at the new job? Gotta be redone, and I'll almost certainly get passed over anyway as they hire or transfer from outside. Wouldn't want to harm the operation of the most profitable outlet by taking away their most affable team player, after all! Such is institutional cooking.

On Saturday I was one of two people on all day while 900 folks wandered the hotel, locked in by Austin's stock-in-trade Surprise Road Construction begun on a Friday and abandoned all weekend, getting drunk and hungry. The one (1) reliever picked a rondeau for a pasta boil instead of a smaller pot, which led the lifer line cook who isn't me--and just so we're clear, this dude is definitely nodding when he comes into work and back from the bathroom--to maddog him relentlessly because he needs the rondeau to retherm queso dip or some idiot poo poo like that. The reliever walks away on the spot because nothing is worth that poo poo. Now we all get to work doubles today and tomorrow. Yay.

On Sunday we serve the checkouts and get word that our outlet did a cool million in revenue in 48 hours. I get to feel planar fascitis in one direction in the arch of my right foot, and another direction in the toes of my right foot. Which is weird because usually its the left that gives me trouble when it does.

My current career goal is passing ICND1 by November, ICND2 by New Years, and doing something else with myself by February. I reckon I can float for 3 months In Case Whatever.

Willie Tomg
Feb 2, 2006


Republicans posted:

Nothing like that excruciating limp to the bathroom first thing out of bed in the morning, eh?

did you hack my webcam or something, jesus christ man

Willie Tomg
Feb 2, 2006


I still want out but now that this week has let up somewhat, I'm having good days even when I'm working. Things mostly operate as they should, people mostly work together, I work and go home and do other poo poo as I've always wanted. poo poo's hosed, yo

Willie Tomg
Feb 2, 2006


Aahhhh nothing like looking down from a full rail to see texts written like a child's impression of a grown up for doing too much OT from a chef who--despite being on task force--has ducked every single peak service period since our actually-good CDC left.

Willie Tomg
Feb 2, 2006


It's literally ACL and he's on task force, and this fuckin guy has ditched us each night to see Totally Hip Live Music and he still thinks he's gonna get the exec bump. And the worst part is because he's on first name terms with most of the upper execs, he probably will.

It's me, I'm Hard Working Rick irl

Willie Tomg
Feb 2, 2006


I guess my boss and Chef Dicklips got to talking about promotions and now Chef Dicklips is being real fake nice to me and complimenting me and soliciting my opinion and such and this monkeys paw really doesn't gently caress around

Willie Tomg
Feb 2, 2006


The guy who maddogged two new hires into quitting (and went out of his way to put the nail in CdC's coffin at that gig, incidentally) is now pulling the do-such-and-so-or-i'll-quit routine and by the butt of the black baby jesus the door is right ---> there, please, let me get your things

https://www.youtube.com/watch?v=g_wEs9x7G3w

Willie Tomg
Feb 2, 2006


I've not had breaks in so long I would actually prefer to work 8 straight and go home, than just hang out around work for an extra hour on break.

Willie Tomg
Feb 2, 2006


JawKnee posted:

the idea is that you spend the same amount of time at work, and some of it not working dude

yes but i need the money, and don't need 30 minutes waiting to make more money, and i do not actually enjoy being on-property for its own sake. is the thing.

if the breaks are paid then hell yes, because i am a profoundly lazy person in many ways. but they generally are not, which harshes my mellow.

Willie Tomg
Feb 2, 2006


Last night I'm at my favorite hole in the wall bar after a closing shift which is populated with regulars who all used to work at my work a couple years back and moved on and the manager of the place is trying to dish dirt about Chef Dicklips--the guy who was gonna replace the departed CdC before our awful FnB head got drunk with someone he liked better for the slot, meaning Dicklips gets to settle for exec sous and a massive chip on his shoulder--trying to be all "oooooh man, years back he got caught with a hooker and some blow and didn't serve time somehow!"

and i'm like, bruh

a) Definitely Snitching Your Dealer Out To The Cops isn't even in like, the top ten most compromising character traits I've had to deal with outta chefs in the last year
2) Frankly, I'm glad the brown-nosing man-clad case against further attempts at advancement in this field has a hobby. It humanizes him, really. He doesn't really give me much else to work with in terms of empathy.
d) Come on homie, like you'd be sparing him your judgement if he had the girl with a room temperature sasparilla and yesterday's New York Times.

Willie Tomg
Feb 2, 2006


bunnyofdoom posted:

Question. Is doing brewery work and working the taproom among BoH duties, and doing beer deliveries considered industry?

A couple weeks back I had chef de cuisine dicklips bail on us 30 minutes before a capacity service that went for five hours of weeds because in his words "I need a haircut" and he's technically industry, so I'm inclined to give it to ya if it makes you feel better because nothing is real or matters.

Willie Tomg
Feb 2, 2006


Chef De Cuisinart posted:

Fairmont. I can say that now! Largest luxury hotel in Texas, and this will be Fairmont's second largest property with 1048 rooms.

Some of your fuckers were here last night trying to shark our overnight dishwashers, hehe

Willie Tomg
Feb 2, 2006


Reminder: the correct response to the callout "hot, behind" is "Thanks, I work out."

Willie Tomg
Feb 2, 2006


While I realize the correct spelling for the purposes of BoH labeling is always, ALWAYS "masculine mix" I cannot stop pronouncing it "mescaline mix"

We did seven covers today. Good day.

Willie Tomg
Feb 2, 2006


Chef De Cuisinart posted:

They're money laundering. Pretty common.

this.

Virgin Foodie Hipster sees empty seats, listless and disengaged staff with nothing to do, and wonders how it all holds together.

Chad Industry Shithole Veteran knows that 30 minutes before open the register was filled with 200 covers worth of phantasmatic customers all ordering double helpings of everything, creating a nice safe and clean revenue source that can be split up amongst the ownership and spent legitimately and in the open in front of God and the IRS and everyone, with the proprietors taking a nice little cut and the employees getting The Easiest Job Ever as a bonus. people start asking questions, or you need to start producing quickly? throw a private party or three and "cater" it to plausibly make up the difference.

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Willie Tomg
Feb 2, 2006


mindphlux posted:

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?

I worked in one for a few months and got out before the jig was up, thanks in no small part to CdC actually.

And that youd never suspect a front is kind of the entire idea of such.

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