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Post by Heeltown, USA on Dec 31, 2017 0:37:45 GMT -5
Ok guys and gals, I just got inspired by a recent restaurant thread on the board.
Everyone has been out to eat. And it seems like a pretty simple concept. You get seated, place an order, eat and pay.
I think the restaurant and hospitality industry is viewed as a cut and dry service by most people. And the explosion of Kitchen programming on TV over the years makes most people feel they have an intimate knowledge of how it all works.
Its a huge business as most of you are aware, a multi billion annually one.
It is however, a literal duck on the pond. There is a huge underbelly that no tv show nor magazine writeup will ever expose or truly convey. Like any industry, it has its own trade secrets and recipes for success, that are closely guarded.
Ive been doing it for twenty years. Like alot of lifers in the industry I have held every title in the field, short of Executive Chef, more on that in a moment. Ive been an hourly or salaried employee in the Heart of House, HOH or Kitchen; dishwasher to Sous Chef, and the Front of the House, FOH aka what ya'll see; busboy to General Manager.
Why never Executive Chef? Well, let me first say the prestige of the title of Chef has been diluted in the American lexicon. A "true" Chef is like a Black Belt in martial arts. Someone who has spent thousands of hours mastering their craft. Experimentation, failure and success along the way. And not every kitchen has a Chef, but the ones that do, only have one.
Ive been in charge of running kitchens, creating menus and whatnot. But that to me never inherently made me worthy of the title.
Make sense? If not ask me and I'll elaborate.
Here is your chance FAN to learn anything you want to know about the industry. I hope this can be fun for everyone.
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Cranjis McBasketball
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Knew what the hell that thing was supposed to be
Peace Love and Nothing But
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Post by Cranjis McBasketball on Dec 31, 2017 0:44:37 GMT -5
How many waitresses have you dated? All of them right?
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Post by Heeltown, USA on Dec 31, 2017 1:04:41 GMT -5
How many waitresses have you dated? All of them right? I've dated several co workers. The perception that restaurant workers all are sleeping with eachother has some merit, but if I can add to that, I'll say that sex amongst co workers exists in any work environment, and is probably more rampant in other industries than the hospitality field. Why do restaurant workers end up f***ing eachother though? Well think about it. They work non "normal" hours, so when they get done or have a day off, they tend to gravitate to people that have the same schedule. Midnight is like 5 pm to Waiters and cooks. |
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Deleted
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Post by Deleted on Dec 31, 2017 1:44:16 GMT -5
How do you avoid burnout, given the fast-paced work you do?
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Post by Kevin Dunn on Dec 31, 2017 1:50:05 GMT -5
How much should I tip?
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Post by Heeltown, USA on Dec 31, 2017 1:50:42 GMT -5
How do you avoid burnout, given the fast-paced work you do? I guess I have to ask you to be more specific. Like, how as a bartender do you keep up? |
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Post by Heeltown, USA on Dec 31, 2017 2:12:25 GMT -5
Loaded question. Here we go. 20% of your total bill if dining. That....thats just standard. Can't stress that enough. At a bar? $1 a drink for a beer, glass of wine, single mix drink, single shot Martini? Manhattan? Old fashioned? Red Death? Long Island? $2 each Add $3 to any of the above if you have the balls to say "make it strong", but be forewarned, if the bartender doesn't know you and you don't comply on that first tip, you will be drinking weak ass shit the rest of your visit. I fully want to expound on the variances and what is appropriate for each of them. I trust this thread will allow for that with more specific scenarios, but for now this is a good rule of thumb. |
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Deleted
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Post by Deleted on Dec 31, 2017 2:13:21 GMT -5
I mean, how do you sustain the necessary emotional energy to present a happy face to the customers?, as an example.
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Post by Heeltown, USA on Dec 31, 2017 2:37:22 GMT -5
I mean, how do you sustain the necessary emotional energy to present a happy face to the customers?, as an example. The money. Waitstaff are salesmen. You don't leave happy, they don't get properly paid. |
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Abdullah
Hank Scorpio
Thank you, Ishmeal Loves Bayley!
Posts: 6,419
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Post by Abdullah on Dec 31, 2017 2:46:12 GMT -5
Does anyone ever... you know mess with the food?
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Post by Heeltown, USA on Dec 31, 2017 3:54:49 GMT -5
Does anyone ever... you know mess with the food? Let me quell the rumors right now. In all my years, the worst I have seen is something dropped on the ground, picked up, and dropped into a 425 degree fryer. If whatever bacteria your food might have contracted by touching the floor for 5 seconds isn’t killed by the fryer, then well, it’s earned the right to kill you since all CDC discovered parasites are known to die off at the 170 degree mark. Thank you Louis Pasteur EDIT: The cooks are the only ones who (should) be handling food. They have no reason to f*** with anything. If you are worried about your server doctoring your food, you should know that most of them, while annoyed for whatever reason, just flat out don’t give enough of a shit to mess with you. |
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Post by Muskrat on Dec 31, 2017 10:59:14 GMT -5
Loaded question. Here we go. 20% of your total bill if dining. That....thats just standard. Can't stress that enough. At a bar? $1 a drink for a beer, glass of wine, single mix drink, single shot Martini? Manhattan? Old fashioned? Red Death? Long Island? $2 each
Add $3 to any of the above if you have the balls to say "make it strong", but be forewarned, if the bartender doesn't know you and you don't comply on that first tip, you will be drinking weak ass shit the rest of your visit. I fully want to expound on the variances and what is appropriate for each of them. I trust this thread will allow for that with more specific scenarios, but for now this is a good rule of thumb. Wait, wait, wait. The bartender is allowed to dictate how much alcohol goes into a drink? That is soooooo f***ing illegal where I live and bartended. So, he can be like, that dude is a chach so I'm only giving him half a shot in his rye and coke? And that's acceptable? |
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Post by Heeltown, USA on Dec 31, 2017 11:56:47 GMT -5
Loaded question. Here we go. 20% of your total bill if dining. That....thats just standard. Can't stress that enough. At a bar? $1 a drink for a beer, glass of wine, single mix drink, single shot Martini? Manhattan? Old fashioned? Red Death? Long Island? $2 each
Add $3 to any of the above if you have the balls to say "make it strong", but be forewarned, if the bartender doesn't know you and you don't comply on that first tip, you will be drinking weak ass shit the rest of your visit. I fully want to expound on the variances and what is appropriate for each of them. I trust this thread will allow for that with more specific scenarios, but for now this is a good rule of thumb. Wait, wait, wait. The bartender is allowed to dictate how much alcohol goes into a drink? That is soooooo f***ing illegal where I live and bartended. So, he can be like, that dude is a chach so I'm only giving him half a shot in his rye and coke? And that's acceptable? May I ask where you reside? |
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Post by Muskrat on Dec 31, 2017 12:16:02 GMT -5
Wait, wait, wait. The bartender is allowed to dictate how much alcohol goes into a drink? That is soooooo f***ing illegal where I live and bartended. So, he can be like, that dude is a chach so I'm only giving him half a shot in his rye and coke? And that's acceptable? May I ask where you reside? Manitoba. It is 100% illegal to free pour a drink at a licensed establishment here. You can get charged for underpouring, and for overpouring. Liquor inspectors are even allowed to check your shot glasses against theirs to ensure they are exactly 1oz. |
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Post by lemonyellowson on Dec 31, 2017 12:23:00 GMT -5
How many drugs are your chefs on?
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bob
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Post by bob on Dec 31, 2017 12:35:32 GMT -5
I hated the restaurant I worked at for about a year and a half and my boss -- how can you stand working there?
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Deleted
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Post by Deleted on Dec 31, 2017 12:52:39 GMT -5
"Standard" tipping has climbed to twenty percent now has it?
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Post by Heeltown, USA on Dec 31, 2017 14:28:06 GMT -5
I hated the restaurant I worked at for about a year and a half and my boss -- how can you stand working there? The money. Would you ask a stripper how she can stand working at a club? They call it work for a reason, but when you leave with $500 for 8 hours work the ends justify the means. |
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Post by Heeltown, USA on Dec 31, 2017 14:28:25 GMT -5
"Standard" tipping has climbed to twenty percent now has it? Yup. And its been for some time now. Is 18% acceptable, ya sure. But if the difference is leaving $8 or $10 on a $50 check, just leave the extra $2. And no offense. But your profile says you are 30. Twenty has been the norm since before you were born. |
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Post by Heeltown, USA on Dec 31, 2017 14:33:54 GMT -5
How many drugs are your chefs on? Cocaine and alcohol. Pretty much without exception. I am fortunate enough to be working with a chef currently that has 6 years sobriety and he is incredibly talented. But his 22 years in the field prior? Alcohol, cocaine and heroin. |
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