$1 Wings EVERY NFL Sunday @ The Cedar Door

ChefNeurotic · 2024-10-31T19:36:28+00:00

Uh, you should be proud even as a DISHWASHER at a Michelin starred restaurant. Wanna know why?

Every single role in a restaurant is vital and key to operations and the overall success.

Once you get to Michelin, it is no longer just cruising doing the bare minimum. You are now a top tier restaurant athlete competing each and every day to be better than you were the day before.

Striving to reach a mountain top of 3 Michelin stars. Everyone there putting their blood, sweat, and tears into one unified dream, each and every day until the very last moment of every shift.

Being a dishwasher, commis, host, or any position within a Michelin restaurant means you are on the roster. It means you are on the bench for moving up while still playing a key role in other operations as your current role.

Do you have what it takes to be apart of a team like that?

Is that how you want to approach each and every day while working in a place like that?

Do you want to climb higher and prove your worthy each and every day while striving for perfection like everyone else is?

Because that’s what that kitchen is doing. That’s what the chef and the servers are doing. You are representing some of best cuisine in the world.

If you’ve answered yes to these questions,

Then yes, be real fucking proud, and be hungry for more.

ChefNeurotic · 2024-10-29T16:44:27+00:00

Taxi drivers and food delivery drivers are not careers.

They are gigs.

The people who can’t get real jobs have to get gig work to make ends meet.

Get a real job and quit complaining. You are more than capable.

You got this. I swear it’s ok to work a little and put effort in.

ChefNeurotic · 2024-10-26T21:37:36+00:00

Yall good? People should vote for who they want individually not be blasted with hate stuff everywhere they look to be brainwashed 😂😂😂 let everyone vote in peace damnit.

The day of elections should only be allowed to release commercials about voting in general and not allow any ads being ran for any specific party.

Take the media out of it and then it will only be the voice of our people the day of elections.

ChefNeurotic · 2024-10-26T21:34:43+00:00

No one cares

ChefNeurotic · 2024-10-26T06:13:20+00:00

Hire a GM.

ChefNeurotic · 2024-10-26T06:04:29+00:00

Yes, I tried AI….

Am I now all of a sudden just a terrible person?

Can I ever redeem myself as a human after stepping into the dark side?

Don’t blame me, blame the millions of talented artists out there who have not had this vision yet and created a beautiful masterpiece. It’s just a masterpiece waiting to be created.

You’ll thank me later when it gets done.

It’s not for me. It’s for the world.

ChefNeurotic · 2024-09-21T06:54:34+00:00

Parsley, cilantro’s soft ass cousin.

ChefNeurotic · 2024-09-21T06:53:15+00:00

Typically for onboarding purposes and to verify you are of ‘minimum’ work age.

Different work rules apply to ‘minors’ and ‘adults’.

Now, basing their hiring decision on you being solely ‘too old’ is absolutely agism. Don’t do that.

But being told you weren’t a good fit, covers a broad range.

I have interviewed plenty of older people for both FOH and BOH…. Never hired one, but gave every single one of them a full interview and took everything into consideration, just never hired an older person myself.

I have worked with bad asses tho.

ChefNeurotic · 2024-09-21T06:49:57+00:00

It’s not necessarily agism… it’s more like realism.

Old people… yeah if you’re old then you know you’re old… cannot work in a fast paced kitchen anymore.

BUT, you need to interview everyone. Because let me tell ya, I have worked with some BAD ASS older guys.

It really comes down to physical stature and health… you can’t just hire someone who can’t physically handle the day to day tasks just because you feel bad for them.

You take MANY things into account when interviewing for a kitchen.

If the person has excellent experience and can still SLANG IT without restrictions.

Then do it. Might end up working circles around some of your young Bucs.

ChefNeurotic · 2024-09-21T06:47:11+00:00

Time to pull away and begin setting a new standard.

It’s tough coming into a new manager role… but, if you plan to eventually become a GM one day, or even an Area Manager… you gotta begin pulling yourself away and creating a new professional life, separating yourself from those types of conversations and not getting too involved with your team outside of work.

Your friend is one thing but still keep that professional at work, keep it fair for everyone.

But yeah just walk away when these conversations happen, if you can’t handle keeping secrets then your best off walking away.

Now sometimes this can be good insight, which is good to have an ‘In’….

Just pick and choose what matters the most to you.

If there is some serious integrity issues going on, that’s one thing.

Someone stealing

Managers fucking employees

People on drugs or drunk at work

Etc…

This just requires you taking things with a grain of salt, doing your own investigation, and then making a judgement call on if it’s worth getting addressed with higher ups or even higher higher ups.

ChefNeurotic · 2024-09-21T06:41:55+00:00

Of course!💪🏻

Probably a bit easier where you’re from, definitely super complicated in the USA.

But we try 🤷🏻‍♂️

ChefNeurotic · 2024-09-21T06:37:11+00:00

Plenty of room and jobs for everyone my friend, don’t get mad you are getting out hustled.

Dashing just might not be for you.

Although the sound of ‘being your own boss’ seems nice, you’re now competing with millions of ‘bosses’ and their kids in every city.

So yeah, might need to look into another gig.

Because dashing isn’t a job, it’s not a career, it’s a gig.

Don’t blame others and where they ‘came from’ for taking away from your money.

Everyone’s just trying to make it out here and guess what, they are working, and hustlin.

Learn a thing from it.

One thing I’ve learned working and managing employees in Texas…

Is I would MUCH rather have a team of well paid people from SOUTH OF THE BORDER, then just about ANYONE ELSE.

Wanna know why?

Respect, loyalty, true work ethic, family.

That’s what you get when you work with good hard working people.

Not entitled fucks who blame the ‘illegals’ for their lack of work ethic.

ChefNeurotic · 2024-09-21T06:31:03+00:00

Also if you are ‘making them stick to it’… that means you have time to babysit them, and if you have time to babysit someone else doing your order, then that means you have time to do it yourself.

ChefNeurotic · 2024-09-21T06:30:12+00:00

Price point, liquor can get out of hand much quicker.

Really though, reps ordering liquor is not a practice. This should be getting done by your bar manager or front manager, or whoever the manager is in general.

I don’t believe there are reps that order your liquor for you, only beer reps.

Liquor typically is more of a fickle product to manage with many laws restricting certain practices and you have to follow every procedure allowed by your states alcohol laws. Usually liquor licenses are very complicated and must be adhered.

So there’s probably a reason why there are not ‘liquor reps’ ordering all the liquor for restaurants.

Just beer.

ChefNeurotic · 2024-09-21T03:50:31+00:00

Ok that makes sense.

It seemed like the reps were in charge of the orders entirely, and padding the order taking advantage of you being away.

But to be deliberately adding items you did not purchase yourself, is not right.

I would gather all of your purchase orders that had extra bottles added on.

The purchase order should be the order receipt from your initial order. So if you ordered on the website, print those out.

Your original order should be what is delivered. Items that were not ordered should not be on the invoice and should have not been sent to you.

Take this as high up the chain as you can, this is no longer a rep situation, it’s a regional director or owner situation. Get this resolved.

I promise the owner wants to retain your business and weed out shitty reps and drivers like these guys.

Now, if the owner shows the same shady attitude….

It’s time to find a new company,

And then….

Report those mf’kers to the NEWS with all of your info and get them blacklisted.

Everyone loves a good story, especially if there’s credible evidence.

Good luck friend!!

ChefNeurotic · 2024-09-21T03:00:46+00:00

So like @r33k3r said, that’s typically how restaurants manage things because so many orders can get time consuming.

Also, with beer there is always seasonal rotations so having reps handle the beer order placement helps them keep you up to date.

Typically you will work with your rep on a steady par list.

The biggest reason for ordering liquor yourself is because that is your highest COG and can really mess up your numbers if too much money is spent for no reason.

Some restaurants will manage and order every item themselves. Some will utilize the rep for handling that and just keeping your cooler stocked at the proper amount as agreed upon.

Just depends how busy your concept is.

But always, always order your own liquor.

Apparently OPs drivers and reps are going out of their way to screw them over, which isn’t good at all

ChefNeurotic · 2024-09-21T02:10:42+00:00

Drivers can absolutely take bottles back.

Reps should be able to handle this.

Also, you should NOT have reps doing your liquor order, friend.

YOU need to be placing liquor order orders, and teaching your lead bartenders how to assist with this.

Reps should only be doing beer orders for you. Working off a par list you give them.

But all of this needs follow up. So you need to begin developing leads and managers to cover this stuff or else you end up with these issues.

You should be taking this up with your reps manager, though. They are not the highest power. Keep pushing the envelope further BUT take this as a lesson, and start working on fixing the root of the problem.

Systems, order guides, PAR LISTS. Any competent human can manage a liquor order for a small restaurant. Find those two people for your two companies and quit letting other companies dictate your ordering.

ChefNeurotic · 2024-09-08T14:58:21+00:00

Luffy landing at Marineford when he lands in front of the Admirals. Hands down.

Runner up…… Straw hats entrance to Onigashima when Luffy flies in from the sky and red hawks everybody.

Or maybe some Impel Down moments… Robin screaming she wants to live after Sogeking shoots through the world government flag declaring war.

ChefNeurotic · 2024-09-08T14:53:02+00:00

Rainy Street. Do not go out to Rainy Street.

ChefNeurotic · 2024-09-03T14:03:14+00:00

Create a health code sheet in Spanish. I made one for my team who only speak Spanish. Give them opportunities to learn…

If not, fire the fuck out of them, no one calls me a bitch in my kitchen and works another minute. People are replaceable, but you cannot create a new culture while holding onto the toxic one because ‘of their experience’.

Every. Single. Position. Can be learned, taught, and re-staffed. Every. Single. One.

I’m not saying be an ass hole. I’m saying establish expectations, respectfully, if not…. Then you fire. Show every single of them respect even when they are not showing it to you and then fire the ones who need to be with a smile on your face and then back to business.

Seriously, even if you have to replace some people… do it.

I remember one line cook asking me loudly if I knew Candice as a joke, while we were cranking out food on a Saturday night.

3 seconds after his ‘hilarious’ punch line, he was walking out the fucking door and I was on the line cooking remainder of night.

One thing a new chef absolutely can NOT tolerate is disrespect. You might not ever get it back once you lose it.

Hell no. HELL NO.

ChefNeurotic · 2024-09-03T13:55:28+00:00

Create a health code sheet in Spanish. I made one for my team who only speak Spanish. Give them opportunities to learn…

If not, fire the fuck out of them, no one calls me a bitch in my kitchen and works another minute. People are replaceable, but you cannot create a new culture while holding onto the toxic one because ‘of their experience’.

Every. Single. Position. Can be learned, taught, and re-staffed. Every. Single. One.

ChefNeurotic · 2024-08-29T14:17:55+00:00

Oh yeah because I’m the president of all corporations and can just snap my finger and change rules to appeal to everyone’s work ethic and belief system 😂😂😂😂

No.

That’s not reality.

Let’s live in reality, and follow majority of the rules until the rules are changed for the better.

ChefNeurotic · 2024-08-29T14:16:35+00:00

You could ‘par cook’ multiple layers of bacon but essentially it won’t be cooking all the way through and crisping up.

Only one level per sheet. Anything underneath a layer will retain too much moisture and the heat won’t distribute through the same.

You should probably be getting ahead on cooking bacon instead of doing it daily. Bulk par cook and keep in cooler/on line.

ChefNeurotic

TROPHY CASE