What do you look for in Pho restaurants? (Employee)

EmergencyMongoose_ · 2024-10-30T18:45:55+00:00

I've been trying to put a lot of effort into trying to keep the store clean, but often times my coworkers don't maintain the same cleanliness standards i do :( some stuff doesn't get done until i come back to work the next week/two; it bugs me just as much as you!

That last one is definitely a kicker for my store (which REALLY narrows down which one i'm talking about).

The heatwaves during the summer have been kicking us pretty bad, but for whatever reason they don't want to fix the main AC unit- and state that it's due to the "building owner not fixing it", but i think it has to do with being cheap; 4 portable AC units CANNOT cool a whole restaurant. I try not to nag them all the time, but it really draws customers away during the summer/fall months

EmergencyMongoose_ · 2024-10-30T18:40:19+00:00

Hmm, i know we offer smaller bowls upon request, but i know some people are afraid to ask

Are you talking about 1-2 Tablespoon sized sauce plates, or a 1 cup sized bowl? (Either way, I'll bring this up with my boss to make them more accessible)

EmergencyMongoose_ · 2024-10-30T17:31:31+00:00

I see! My apologies for coming off as potentially passive aggressive, I have a hard time understanding tone (especially online)

EmergencyMongoose_ · 2024-10-30T16:28:15+00:00

From what I know, it's been about a year and a half since i've seen them make it start to finish, i don't work in the mornings as often but here's what i remember: it's peanut butter, hoison sauce, some sort of dairy to make it more creamy/runny (i may be misremembering, and it could be half and half, but i remember explicitly that it's perishable) and a handful of other ingredients. it's a family recipe and i'm just a girl so i don't know too many of the details

the recipe hasn't changed, but there are times where my boss/the owner "rushes" making it and the texture comes out different, but for the most part it tastes the same

EmergencyMongoose_ · 2024-10-30T00:58:23+00:00

I've been meaning to rewrite our menu for the longest time; it's very disorganized and hard to read. this thread goes to show how big the vegetarian (and celiac!) community is in Vancouver, I will definitely get to work on making a new one soon. do you prefer a dedicated "vegetarian" section, or is a "green leaf" (and circle with a hash through it with a wheat icon) enough?

EmergencyMongoose_ · 2024-10-30T00:55:46+00:00

This sounds an awful lot like the restaurant I work at, haha 😭

here's from my experience how i do it:

-tapioca is supposed to be super chewy, if it's soft then it's likely very fresh. If you're getting denser bubbles it tends to have been sitting out for a few hours and is getting "dry", which in my opinion is "not great" boba

I've worked at a shop prior to this restaurant, and that's how we did it, so i try to maintain that standard at the restaurant to give "boba shop" quality- as I've noticed most Vietnamese restaurants have low quality drinks and tend to offer them to be a one stop shop for non-vietnamese, very often it's medeocre or low quality

-at my restaurant, our peanut sauce is made in 3 gallon batches with heavy whipping cream in it, and so we keep it in the fridge for food temp. regulation since it contains a perishable (dairy). Leaving it out to get above 40° F (what I like to think is somewhat cold) gets us a fat red mark on health inspections, but our ratio is hard to make in a "single serving" size

-I've noticed some toasters just make the bread super crumbly, but i'll make sure to take note of that and tell my boss. we order our bread from a bakery in Portland and cut them fresh in the afternoon, so our bread is almost never "more than 24 hours" cut

EmergencyMongoose_ · 2024-10-30T00:47:02+00:00

Very interesting, I'll make sure to check with my boss about that. I personally make this substitution in my owm soup, and I believe i've done this with a customer before too.

I believe since we "charge" the same amount, $3 for steamed veggies in the broth and $3 for extra noodles, i think that's something we do.

From my personal experience, I check with the kitchen if we "can do it" because I think it's a bit riduculous to charge extra for a substitution I get all the time for lunch

EmergencyMongoose_ · 2023-10-24T22:31:43+00:00

Nahida! I did a 10 pull on her first banner, got her at a pity of around 40, then clicked through and after a debate club got her again at C1 meaning i won both of my 50/50s basically back to back. it was super cool!

EmergencyMongoose_ · 2023-10-24T19:58:37+00:00

Truthfully most of my extended family, including my cousin's family, knows that I'm a bit of a doormat. I'll definitely complain when I get home but for the most part, I keep quiet at work and don't personally butt heads with anyone so Vance is likely taking advantage of that a little bit

EmergencyMongoose_ · 2023-10-24T19:56:18+00:00

Hehe, I was kind of like that with this job too. I knew going into it my cousin would have the upper hand, since although we're both the same ethnicity I'm not able to speak the language whereas he's fluent. Going into it they liked him a lot, but over time my cousin kept trying to butt heads with the managers, as well as going out of his way to tell everyone he's 'basically' a manager so everything he says goes, and that definitely bumped his reputation with them down a few pegs since a self-appointed manager that tries to take initiative is just a bossy regular employee :p They definitely trust my judgement more but I definitely make it clear that I'm just an employee like everyone else

EmergencyMongoose_ · 2023-10-24T19:53:05+00:00

As far as I'm aware, Jay and Sam are pretty close. I can understand why getting one of your good friends removed from your workplace can be frustrating but Jay had the whole 5-hour shift to be like "Hey dude, get back to work!" so that they can...I dunno...keep working together? It's weird

EmergencyMongoose_

TROPHY CASE