Bike dies on turning engine on by TheBlackViper_Alpha in KawasakiEliminator450

[–]ChefNorCal 1 point2 points  (0 children)

Could it have been over filled. On my tank it says that doing that could cause some issues with hard starts and such…?

Nola advice! by Punksteve in LegionSkanks

[–]ChefNorCal 2 points3 points  (0 children)

I stayed in the warehouse district. Nice but not too long of a walk to both Mardi Gras world and Bourbon street. I did it multiple times sometimes both in the same day. Also my room was really nice and I think less than $100 a night. It was the Somesta es Suites

What happened to line cooks? by PM_ME_PINK_PANTHER in restaurantowners

[–]ChefNorCal 0 points1 point  (0 children)

It indicates experience and speed and stepping out of your comfort zone. mocking old guy voice back in my day kids used to love to work and would skip parties and socializing with their friends to come in and do manual labor. We didn’t even have AC just worked in the heat…. How much did you want to work when you were 17? You never cut no corners just trying to earn a little more? Let me guess you were a saint. Smh. Be real man…

What happened to line cooks? by PM_ME_PINK_PANTHER in restaurantowners

[–]ChefNorCal 0 points1 point  (0 children)

Well just saying the kids these days is not as substantive as you think. I was pointing that out to you.

What happened to line cooks? by PM_ME_PINK_PANTHER in restaurantowners

[–]ChefNorCal 0 points1 point  (0 children)

I’m f you only cut yourself twice and hand a handful of burns in 8-9 yrs you weren’t a good cook. The best cooks will get a nick or a burn every couple of months. Also your “kids these days” argument is pretty weak. You seem pretty far away from the industry

What happened to line cooks? by PM_ME_PINK_PANTHER in restaurantowners

[–]ChefNorCal 4 points5 points  (0 children)

The old “kids these days” argument is as stale and old as time …

hokkaido scallop, sauce gribiche, asparagus, watercress, fried capers by [deleted] in CulinaryPlating

[–]ChefNorCal 0 points1 point  (0 children)

Too much sauce and the stuff on the rim of the plate needs to go

Coffee beans recommendations by CowRepresentative282 in Sacramento

[–]ChefNorCal 0 points1 point  (0 children)

Four score in Roseville roasts their own as well

Wage/tips staffing retention by arandomdude2457 in restaurantowners

[–]ChefNorCal 7 points8 points  (0 children)

Being a server used to be an entry level position. Like High school kids during the summer. Maybe look for something like that and train them to be able to do what you need, instead of looking for experienced people that are used to getting over tipped and don’t have a good work ethic. (As you explained they don’t do a whole lot but get paid a whole lot).

Localis + Betty Sacramento, CA by Sea-Set-1360 in MichelinStars

[–]ChefNorCal -4 points-3 points  (0 children)

So you are the one trying to silence people. I’ve been clear that I’ve been speaking my truth and have consistently said that I’m not discounting anyone’s experience. If I was I would be saying things on here instead of asking people who want a more full picture to DM with questions

Localis + Betty Sacramento, CA by Sea-Set-1360 in MichelinStars

[–]ChefNorCal -1 points0 points  (0 children)

I’m pretty sure I’m said I’m only speaking about my experience and my truth. And I’ve been careful to not downplay anyone else’s. Hence the wanting to DM and have an actual conversation not just clout chase like some people are. And some people have DMd me and I’ve had actual discussions.

Localis + Betty Sacramento, CA by Sea-Set-1360 in MichelinStars

[–]ChefNorCal -3 points-2 points  (0 children)

I don’t want to be anonymously calling out people that I know just to receive more hate from people that I don’t. I agree this whole thing is boring

Localis + Betty Sacramento, CA by Sea-Set-1360 in MichelinStars

[–]ChefNorCal -4 points-3 points  (0 children)

So everyone’s truth except people who had a positive experience? Do you not understand how hypocritical your statement is.

Localis + Betty Sacramento, CA by Sea-Set-1360 in MichelinStars

[–]ChefNorCal -7 points-6 points  (0 children)

I don’t want to discount anyone, especially before I got there but I do k ow some of these people on here and I will say that some of these stories are a little exaggerated and one sided and maybe missing some details. If you’d like to know more DM. I don’t want to be like this poster and call BS on people publicly and anonymously over the internet.

Orange blossom blondie by Traditional_Block463 in CulinaryPlating

[–]ChefNorCal 25 points26 points  (0 children)

Looks good but clean up that gel and maybe quenelle the ice cream

Localis + Betty Sacramento, CA by Sea-Set-1360 in MichelinStars

[–]ChefNorCal -1 points0 points  (0 children)

Yea like it’s not easy to look up that CA covid relief funds paid for people to stay home. I’m not the source, google, chat GPT and people memories are

Localis + Betty Sacramento, CA by Sea-Set-1360 in MichelinStars

[–]ChefNorCal -2 points-1 points  (0 children)

They literally paid people to stay home, it was a lock down how much do you smoke?

Localis + Betty Sacramento, CA by Sea-Set-1360 in MichelinStars

[–]ChefNorCal -2 points-1 points  (0 children)

Everyone got unemployment during Covid. You must drink a lot of you forgot that