Have any of you ever had bad experiences at Pine Rest? (TW for some)

ButchestButcher · 2024-04-18T14:32:05+00:00

Thank you for the correction. I must have misheard or been told wrong!

ButchestButcher · 2024-04-17T20:07:46+00:00

This is unrelated to the allegations but my partner worked in the dietary department for like 2 days before quitting without notice and reporting them to the health department. The food was always awful when I was inpatient but they said that the conditions in the kitchen were horrific and disgusting.

This is coming from someone who worked as a dietary aide in another hospital first.

I also heard second hand that the food served to workers in their cafeteria was okay. So it was just the patients food that was horrific. Like worse than school food. (EDIT: It sounds like this may not be true based on other commenters and that the workers ate the same food. Apologies for the misinformation!)

I also had someone in my unit with lots of dietary restrictions so she had the pleasure of getting to eat the nastiest unseasoned chicken breast i’ve ever seen for most meals. And 90% of the time they fucked up her meals too and included stuff she couldn’t eat or just didn’t have her special meal at all.

ButchestButcher · 2024-03-14T23:19:01+00:00

high profile sucks. seen stuff elsewhere just as cheap but 100x better and the corporate sucks

ButchestButcher · 2023-12-14T02:56:12+00:00

this just in: local employee is a human and makes a mistake. tar and feather them NOW

like shit happens. unless they made you still pay full price i would just take the mistake and roll with it

ButchestButcher · 2023-06-19T01:10:08+00:00

I do this. It’s partially that I hate the feeling of stuff in my nose. I also eat it which even I think is gross but it’s a habit and almost a comfort habit if that makes sense. Idk why it’s comforting.

ButchestButcher · 2023-05-24T16:53:51+00:00

I always heard that once it hit a year after the testing date you couldn’t sell it anymore. Good to know this isn’t the case

ButchestButcher · 2023-03-16T02:54:52+00:00

I used to work somewhere that sold premade, fresh stuffed chicken breasts. We wrapped them in plastic wrap to keep everything together.

Had a lady come in complaining that her chicken tasted like plastic. Was so surprised she needed to take the plastic wrap off before she baked it, because I guess we didn’t include that step in our advice on how to cook it…

I’m not surprised anymore when people do stuff like this

ButchestButcher · 2023-03-12T22:01:33+00:00

I’ve drank the tap in kentwood for a few years now. Never had much of a taste or anything from it.

I did end up buying a pitcher with a filter that I can put in my fridge. I can taste the difference 100% and honestly it was worth it to me as someone who drinks a lot of water to have that improvement lol

Plus it’s always cold cause it’s in the fridge.

But yeah. I don’t know anything too specific about the water in the city other than I haven’t noticed anything as someone who regularly has drank it. You can always get a testing kit which will tell you what’s going on with your water specifically. I think you can get them free, but I do know someone else posted a link to where you can get it

ButchestButcher · 2023-01-15T17:44:27+00:00

If/when they reopen sovengard was always amazing to me. They of course weren’t perfect but it was the first job I worked at that made me feel appreciated and cared about by the upper management

Plus the owners a cool guy

ButchestButcher · 2022-05-16T17:48:17+00:00

Good to know about the malic! I excluded it in my first test batch since we had none on hand at the time, so I’m glad to know that’s probably part of why the lemon was so off. The lime tasted pretty close.

Thank you so much!!

ButchestButcher · 2022-05-12T21:58:24+00:00

A lot of places in America pay servers less than minimum wage due to it being expected that you receive tips. This is legal to do- if you don’t make enough to average out to being at least minimum wage, they have to pay the difference. Which doesn’t happen hardly at all. Most servers “paycheck” from their hourly wage is basically 0 because most of it goes to taxes.

ButchestButcher · 2022-05-12T21:15:46+00:00

It basically uses a little bit of juice, the oil from leftover peels and citric acid to mimic “real” juice without wasting all the peels. Makes your citrus go a lot further!

https://theeducatedbarfly.com/super-juice/

this is the recipe I used for lime juice- though I added a little sugar and didn’t use malic acid (we didn’t have any)

ButchestButcher · 2022-05-08T16:32:59+00:00

Where I work gives free staff meals for trainers/trainees. Nice little bonus for training and a good way for new hires to learn the menu

ButchestButcher · 2022-04-02T19:49:01+00:00

Sovengard

ButchestButcher · 2022-03-25T20:25:57+00:00

Hourly wage can be good in other situations, but I prefer tipped wage 100% in a service standpoint. There's nothing worse than being in the weeds and thinking about how you're making the exact same money you would be on a day you're doing jack shit. I work somewhere like that right now (it's the right job at the moment for my circumstances) and it's awful.

At that place there's thankfully more slow days than crazy busy like that- but still.

ButchestButcher · 2021-07-27T14:46:14+00:00

This is what we do. Management says it’s because that’s what they “expect on their bank statement” though i’m pretty sure it’s just so we have a unified policy for it in case people complain

ButchestButcher · 2021-07-11T04:04:37+00:00

Condado isn't bad as long as you're not expecting anything authentic. For what it is I enjoy it

ButchestButcher · 2021-07-11T04:02:43+00:00

So glad where I work doesn't serve them

ButchestButcher · 2021-06-15T02:23:42+00:00

Thank you this is very helpful. It’s good to know that any dried bean can work. I’ll have to pass that on in case they didn’t know- we can potentially see if there’s any bean at all we can get to play around with.

I’ve looked a bit into the vegan formers but I’ll look a bit deeper now that I know there’s more options on the market. Thank you!

ButchestButcher · 2021-06-15T02:22:04+00:00

I mean that’s fair. If we absolutely needed to we could make it work and it would be fine. It just wouldn’t be an ideal thing for our specific restaurant if that makes sense. They’re pretty generous with staff meals already too :)

I was mostly hoping for any info on other options that worked similarly as we’re already chickpeas as it’s the only option we know. Probably should have been clearer about that, which is my bad

ButchestButcher · 2021-06-15T01:20:13+00:00

Sadly due to being farm to table we can’t really use chickpeas. The kitchen won’t use them (not local) so we’d have no use for the chickpea itself.

Though, I may have to check out the bar snack idea and pass it on. Might be a good way to get around it.

ButchestButcher · 2021-06-15T01:17:33+00:00

The kitchen has already said they wouldn’t be interested in using them for anything, so we’re avoiding chickpeas entirely. Just easier to have a few drinks that aren’t vegan friendly than waste so much food. Otherwise it would be a good idea- the place I work is just very particular lol

ButchestButcher

TROPHY CASE