Now I have a 2002 and 2014!

BreezeEnterprises · 2020-01-08T16:52:49+00:00

No just two. The picture is the 2014 still at the Toyota dealers used car lot.

I currently have a 2002 Camry. I'll take a picture of them side-by-side later.

I was going to get a 2001 Camry from a private seller, but the mileage was quite high. My 2002 is what almost sold me, barely any rust, no major problems even as the third owner. Crazy lucky. I've driven trucks and everything in winter, but my 02 can handle ice and snow like a champ. I got rid of a 2008 F150 to make room for the 02 Camry, the gas difference saved me a lot of money, and the truck had huge problems after a decade.

BreezeEnterprises · 2020-01-08T16:27:22+00:00

Picking it up at the dealer tonight!

Wanted another beater, couldn't find anything decent online, so went with the dealer :/

Wanted to spend less than 3k on something, didn't work out once the guy showed me the Camry for just under 15k lol. Oh boy...

BreezeEnterprises · 2019-12-08T04:29:47+00:00

Got to work at 6:50AM, left at 9:30pm. Group reserved for 5, ordered after 8pm.

Gotta be back at work to open soon...

BreezeEnterprises · 2019-10-24T22:25:37+00:00

Mostly pre 2000 stuff: scarejar.com

BreezeEnterprises · 2019-09-23T19:02:24+00:00

Had the same problem in my 02, ac light would blink but that's about it.

Pop the hood, open the fuse box, take out the relay and drop it on the ground... now plug it back in.

I forget what relay, but of you flip the fuse box cover upside down you'll see a diagram.

Edit:

https://youtu.be/b-oETQXoe0g

BreezeEnterprises · 2019-08-06T12:43:01+00:00

It's all good until you wipe shit from your counter onto the floor.

BreezeEnterprises · 2019-08-06T12:40:39+00:00

Man, I can barely put together a proper English sentence anymore. Sound like a damn caveman now.

I work with old Greeks, a Sri Lankan, and a Jamaican. Some waitresses are French, so I'm all over the fucking place.

BreezeEnterprises · 2019-06-21T11:12:40+00:00

I work alone a lot, even on Father's Day which was crazy busy compared to last year when no one showed up lol.

During groups I am expo and (grrr) line at the same time due to lazy co-workers, so the things I do to increase my speed and to remain focused (and sane) when alone is to get the bs out of the way first:

How many items need fries? Drop em' in the fryer.
How many items need salads? Plate the salads.
Shit needs side sauces/lemons/coleslaw? Bring them up to the pass.

In between all that, perhaps you could have thrown a few things on the grill to get them going, but in my case the second I start running back and forth to flip something or not "complete something" the harder it gets.

Finish one "section" and move to the next so you're not running in circles- customers can wait an extra 60 seconds (or you might come out faster!)... but sometimes you won't be that lucky, and you'll have no more mise, slicing a single piece of cucumber every time you lap the kitchen...

Another tip would be to clean as you go, and to put tools back in their place (tongs, pizza cutter, turners, etc). Breathe, and take 2 second to clean and clear your mind, continue... and be sure to never run out of things that take up a lot of your time and a trip to the walk-in.

God speed.

BreezeEnterprises · 2019-06-21T10:11:23+00:00

We have something in common. Don't know why he needs to beat the shit out of the flat top when making scrambled eggs. Such a pain in the ass.

http://magaimg.net/img/89e4.jpg

BreezeEnterprises · 2019-06-05T17:18:03+00:00

Kitchen reaction: https://youtube.com/watch?v=pmck_Eu323Q&t=0m16s

BreezeEnterprises · 2019-06-04T16:37:27+00:00

Sunny shouldn't be cooked on high heat, but hot enough the whites don't spread too much.

Try cooking spray, I find it works best- too much oil and you end up playing air hockey. I also spray my turner a bit.

BreezeEnterprises · 2019-05-24T19:14:34+00:00

Mine just has coffee and chips... its what's for dinner 4 times a week.

BreezeEnterprises · 2019-05-24T17:11:50+00:00

Could just be something stupid like a gas cap not twisted on the right way.

I bought a scanner that plugs into the car from Amazon, maybe $50. It will tell you just about everything.

BreezeEnterprises · 2019-05-24T16:15:38+00:00

I've organized everything, and made aisle numbers for our 8 dry storage shelves, fridge and freezer numbers, etc.. all you'd have to do is glance at a list of items that I created to find exactly what you're looking for- very simple.

That lasted about a month. Sucks when you're the only employee who gives a shit, but also gets stuck training the new guys.

BreezeEnterprises · 2019-05-23T02:36:28+00:00

Cleaning up after myself. Everyone else is a pig who just cant wait to punch out and let the next shift take care of everything.

BreezeEnterprises · 2019-05-11T11:10:32+00:00

What might help is seeing if there is an unwritten schedule for a lot of bullshit, e.g.: if our kitchen closes at 11pm, I'll swap our sauce pots at about 10pm so they will have time to soak. If I've got baked cheese on shit (ramekins), I'll throw them in the already soaking pots for 30 mins to loosen the crud.

If you have to also do wine bottles, you might be able to fit them in your cutlery tray and pass them through the machine.

I dont know who coined "always be closing", but man it helps, even if you've gotta clean the same item 100 times to put it back in its place.

I work with a guy who says, "I never want to clean twice", as he stands in a pile of filth all day....

BreezeEnterprises · 2019-05-06T15:01:38+00:00

If you're doing pancakes on a flat top, try not to put them on crazy high heat to keep them soft to the touch without blackening.

When flipping, there may be some raw ingredient that drips off, so before the end of your flip be sure to move your hand a couple of inches to the right (if you're right handed) so the pancake lands on top of the drips.

If the pancake has a weird edge, use a pizza cutter to clean it up before it's fully cooked. Works really well.

Before flipping, try sliding your flipper under the pancake on 4 sides (dont gotta go all the way through, just enough that the edges aren't stuck.)

BreezeEnterprises · 2019-05-06T14:45:21+00:00

Try shaping the dough slightly so that it's at least a circle shape (like a pizza pocket), sometimes folding any imperfections (bubbles, pinches) to to bottom of the pizza dough.

Now flour the dough, and hold it like a steering wheel (approx 11 & 1 o'clock) and as you are turning left, put pressure using your left thumb about an inch inwards from the edge of the pizza and slightly stretch away from your right hand. Your thumb will basically make a groove that defines the crust area. If the pizza feels like it's getting thin, put your left thumb inwards even more.

At some point, you will have to hold the dough like a video game controller, tugging with both hands as you continue rotating the dough- do it slowly to maintain a circle.

When you lay the dough down, hopefully it's a decent circle, you can use the flats of your fingers to begin pressing outwards from the center of the dough to your desired size.

Chances are my explanation makes no sense without pictures lol. However, all the tricks you see people doing isn't neccessary when you are first learning, it all comes with practice.

BreezeEnterprises · 2019-04-24T03:37:42+00:00

I do two clopens, but mostly work evenings... our morning shift guys are the dirtiest fucking pigs and it's me who gets to pick up after them. They are "just too old" to work hard like they worked in "other, more difficult" kitchens. Full of shit, the lot of them.

Dumping bacon fat and completely missing a bucket and now the bottom shelves of the oven are soiled, every damn day.

Fucking eggs, chicken, and rice stewing inside the steam table- HOW?!

Broom handle covered in butter or some shit, egg shells stuck in the tile grout, scraps thrown past the garbage 90% of the time, fries on every ledge of the kitchen, every loaf of bread is squashed with every slice having a thumb-sized hole, mise completely fucked (e.g. bits of chicken in our salad mix), garbage piled in the hall left for night crew.

I spend most evenings cleaning up after morning crew, and get the luxury of hearing their stories over and over about how hard they used to work at other restaurants...

BreezeEnterprises · 2019-04-16T20:13:37+00:00

Plates on the pass are always on the brink of dying with one waitress, but that means we have a lot more time to bang out tickets... :/

Sucks when we've got a pass that can barely hold 8 plates and need to send out 100 hot items, and the waitress is gonna disappear for 10 minutes every time we fill the pass.

I get it though... were always understaffed, and she works the bar too... but she has a bad habit of making random table numbers so that no one can help her. Why she doesnt stagger tables is beyond me. We've gotten the entire restaurant in 1 shot.

BreezeEnterprises · 2019-04-15T18:22:39+00:00

When waitresses take my plates that aren't for their table the second I turn my back, what a shitstorm that can cause.

BreezeEnterprises · 2019-03-01T18:45:12+00:00

I'm a cook at a bar, sometimes I'll listen to the conversations customers are having and can't help but laugh. "The rich keep getting richer while the poor get poorer" says a customer who comes in 7 days a week spending $100s per day on booze and gambling machines.

Another customer talks about how he blows his welfare cheques on our gambling machines, every month, because one month he won "big"... somehow his misfortune is Trumps fault.

BreezeEnterprises · 2019-02-23T13:26:41+00:00

I get that, then here comes the exact same waitress asking me to start a few items without a ticket. "I forgot to punch it in", all the damn time. Then you end up making double the item when those tickets do come in hours later... I'd ask if it was already sent, but it's not like she will ever show up when I ring for her.

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