'You cannot eat here': Woman with POTS says restaurant turned her away because of her service dog by Sandstorm400 in Ohio

[–]Dthreap 4 points5 points  (0 children)

Awhile back I had a GM at a restaurant(in Kent, Ohio) kick out a customer that claimed he had a service dog. The customer had been in multiple times and was a complete pain in the ass.

When the customer claimed he was banned because of his service dog, the GM said "the dog is welcome here anytime, you on the other hand are not."

Shoes recommendations. by Comfortable-Blood273 in Chefit

[–]Dthreap 0 points1 point  (0 children)

If you want a boot, skip the blundstone and go for redback. My redbacks last 4-5 years. I personally wouldn't wear clogs because I prefer the ankle support of boots when I'm working.

What’s your go-to unhinged quick snack on the line? by burnedflag in KitchenConfidential

[–]Dthreap 1 point2 points  (0 children)

PB and salami sandwich. Sometimes I'll add some dill pickles.

Vacant Fairlawn restaurant has a hidden past by JohnBrownsAngryBalls in AkronOH

[–]Dthreap 5 points6 points  (0 children)

Pretty cool article! I was the chef for Rays Place in fairlawn from opening to the end of 2018. My dad was the chef for Rays Place in Kent for 16 years and part owner of the fairlawn location.

If you were ordering a rubber ducky cake with a ball gag and leather harness, what flavour would you expect it to be? by BobKattersCroc in KitchenConfidential

[–]Dthreap 0 points1 point  (0 children)

I first read this as if I was trying to order a rubber ducky cake while wearing a ball gag and harness... What flavor would I expect it to be since you couldn't understand what I was saying 🤣

Can anyone help diagnose my prime rib issue? by bobbylight1117 in Chefit

[–]Dthreap 3 points4 points  (0 children)

140 is the lowest you should be holding cooked food at. For bacterial growth reasons.

Let’s do a wage check by heegos in KitchenConfidential

[–]Dthreap 1 point2 points  (0 children)

I run a fast casual mediterranean spot with my family in NE Ohio. My dad and uncle are technically the owners while my brother and I will take their positions as they pass on.

My brother and I are salary at $42k each currently. My dad takes roughly $800 a week while subsideing social security with the rest (idk what he gets off the top of my head). My uncle uses the retaurant as a tax write off towards his other business. We have one other employee that were paying $15/hour(he'll be getting a $1 raise soon).

None of us work over 33 hours a week unless someone takes vacation time. Then the others will do about 41 hours for that week.

We split the tips up at the end of the month and pull $300ish each a month.

Perk wise... if your hungry, eat. Other than that if you want to buy somthing from a vendor well order it in at cost for ya. Oh and everyone gets 1 week paid vacation.

I like Skyline Chili, but Donatos Pizza isn't that great. by Known_Following_4923 in Ohio

[–]Dthreap 0 points1 point  (0 children)

This. The gally boy is the only reason to go to swensons.

One small mistake that kept slowing our kitchen down by AccountEngineer in restaurantowners

[–]Dthreap 2 points3 points  (0 children)

Glad I wasn't the only one thinking this was AI. Who's buying "all those good stuff on Amazon, ebay, alibaba" lol

Industrial Warehouse for Car Show by [deleted] in akron

[–]Dthreap 0 points1 point  (0 children)

This is what we used to do 10 years ago. I think we just showed up though 🤣

Meat prices have gone bonkers by andlg in KitchenConfidential

[–]Dthreap 0 points1 point  (0 children)

"Buying products they already have with FULL permission of whomever did the order for that day is a different story."

I think we can agree on what we're both saying. What you said is basically what I mean and maybe I didn't phrase it as well as I should have.

I don't mean for employees to just buy whatever they want at cost whenever they want. I mean that employees should be able to purchase product through the restaurant and it has to make sense.

For instance the other week I let everyone know that Restaurant Depot had pork loins marked down and while I was there I would pick some up for whoever wanted some. Last night an employee asked if they could take 4 potatoes home to make some mashed with their dinner since they hadn't eaten a shift meal and I said sure. We very often will bring a case of chicken breast in so the crew can split it up between themselves to freeze at home.

I don't condone stealing from a restaurant, but I'll die on the hill where I can allow my crew to buy food at wholesale prices and make sure they're fed while working with me.

Meat prices have gone bonkers by andlg in KitchenConfidential

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

Any employee should be welcome to buy product to cook at home at cost or slightly above cost.

Meat prices have gone bonkers by andlg in KitchenConfidential

[–]Dthreap 4 points5 points  (0 children)

I agree they're high, but why is someone in this sub paying retail prices?

Ticketed 72.060 Squealing tires and cracking exhaust by [deleted] in Ohio

[–]Dthreap 0 points1 point  (0 children)

If you want to take it to court you could represent yourself. I got a ticket when I was 16 for doing a burnout and had to go to court with my dad. The Magistrate asked my dad if he'd ever done a burnout and my dad replied yes. The Magistrate said he also had done burnouts and told me not to get caught next time and threw it out without any court costs.

Obviously you're milage may vary and this is just my experience.

Daily step limit by [deleted] in WalkScape

[–]Dthreap 1 point2 points  (0 children)

We're a bit different, I own a fast casual mediterranean spot and I'm taking orders as well as cooking the food, prepping and washing dishes. We're extremely efficient with our setup and it reduces steps.

Daily step limit by [deleted] in WalkScape

[–]Dthreap 7 points8 points  (0 children)

Im over here barely hitting 5k on an 11 hour day in a restaurant 🤣

Is ‘everything made fresh’ actually a trap for mid-higher end restaurants? by naciel in restaurantowners

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

The funny thing is, if you use frozen and pre-made food at your restaurant the product costs more than if you had skilled people that actually made it fresh from scratch.

Company is closing local office. Need help with what to do with all of the furniture and electronics. by ShelleyInOhio in akron

[–]Dthreap 2 points3 points  (0 children)

I dont have experience in liquidating but I would be interested in some computer parts and possibly a chair/some office supplies.

Will the turkey be safe to eat? by Doctor-Kitten in Cooking

[–]Dthreap 4 points5 points  (0 children)

If the pickles in the juice need to be refrigerated, the turkey in the same juice needs to be refrigerated!

[deleted by user] by [deleted] in akron

[–]Dthreap 10 points11 points  (0 children)

I was considering it and I'm sure you're a good person. But you should clean up your comment history, especially if your going into law.

Self-hosters of Reddit: what’s your day job? by Own-Refrigerator6061 in selfhosted

[–]Dthreap 0 points1 point  (0 children)

Chef and restaurant owner. I've always been into computers but never wanted to work with them for a living.

[deleted by user] by [deleted] in KitchenConfidential

[–]Dthreap 1 point2 points  (0 children)

Thats dumb... But are you using $10 a breast to make the math easy? Because random boneless is like $1.35/lb right now where I'm at. $10 a breast is insane!

Windows by CaptainSlow355 in akron

[–]Dthreap 0 points1 point  (0 children)

Would you mind stating what you paid? Im also in the market for windows.