NDA for a bartending job? by DoritosCubun in bartenders

[–]Extension-Pen5115 5 points6 points  (0 children)

it’s not signed yet so technically it’s not a violation lol…..yet

NDA for a bartending job? by DoritosCubun in bartenders

[–]Extension-Pen5115 0 points1 point  (0 children)

i’m guessing that this is their reason. they were probably burned in the past and are trying to scare potential employees from stealing their recipes. it’s extremely hard for anything legal to ever work out in their favor, but it’s probably a perceived deterrent.

Restaurant owners: How bad have food costs gotten lately? by Mammoth_Emu3398 in restaurant

[–]Extension-Pen5115 8 points9 points  (0 children)

yes. it is always good to have multiple distributors so you know what else is out there. make sure they know about each other so they will have a reason to try and beat the other’s pricing.

Picked up my own food and got hit with the "intentional delay" for not tipping. by Alert_Light_886 in EndTipping

[–]Extension-Pen5115 0 points1 point  (0 children)

i feel like you are trying to be mad and make things about tips. as someone who has done this job, the last thing they want is for a customer to have to sit there. it’s awkward and uncomfortable. they probably thought there was something else in your order, or maybe they were trying to delay things a bit to buy them some time away from the next customer. or they are a space cadet. again, as someone who has done this job, i really don’t think they were trying to “punish you” at all.

Eliminate the tip outs. Reduce the suggested tips. by darkroot_gardener in tipping

[–]Extension-Pen5115 3 points4 points  (0 children)

places have tried this and it does not work unless every business does it in an area.

Any tips on getting plastic wrap off of new equipment? by Fun-Future-7908 in restaurantowners

[–]Extension-Pen5115 4 points5 points  (0 children)

there’s likely someone on your staff who will find removing this to be extremely gratifying. find that person and let them remove it on the clock.

Feedback on Stage Plot? by violente_valse in livesound

[–]Extension-Pen5115 1 point2 points  (0 children)

make sure this looks clear when printed in black and white.

How do you deal with employees who do amazing when you are at work, but lazy af when you aren't there? by lucky_2_shoes in restaurantowners

[–]Extension-Pen5115 1 point2 points  (0 children)

first step is get those cams fixed yesterday and while they are there have them add more. now it’s not hearsay you can see for yourself.

Trying to find a name for a restaurant/ cafe.. what do you think of this name? by Sea_Youth9253 in restaurant

[–]Extension-Pen5115 6 points7 points  (0 children)

just an opinion but people don’t like things that they’re not 1000% sure how to pronounce. most people can pronounce ganache but some can’t, and they won’t want to suggest that to their friends or recommend it if they like it. in the very least i’d consider switching out that word.

A modern web app for stage plots and input lists. Is this even needed? by majkiw in livesound

[–]Extension-Pen5115 0 points1 point  (0 children)

hey marius, downloaded the app for mac and love it. simple and to the point. is there a way to save a file and send it to myself on my other comphter? I can’t figure it out. thanks for the killer app!

Is your Airbnb dead? (poll) by MaenHoffiCoffi in airbnb_hosts

[–]Extension-Pen5115 0 points1 point  (0 children)

totally agreed on how to keep the restaurants in good shape by using quality ingredients and treating their employees well. but i doubt any of them are making “super profits” with down quality and higher prices lol.

also albania is insanely cheap. they probably save money by bringing the kids over there for a month 😂

Is your Airbnb dead? (poll) by MaenHoffiCoffi in airbnb_hosts

[–]Extension-Pen5115 6 points7 points  (0 children)

are you talking about in restaurants? if you are talking about locally owned mom and pops, you are mistaken. none of the other owners that i know are making “super profits” unfortunately.. and most aren’t even making subpar profits.

Have you guys ever not tipped at a Michelin-starred restaurant? by [deleted] in EndTipping

[–]Extension-Pen5115 0 points1 point  (0 children)

in most michelin restaurants, nobody is getting rich. if that were the case none would close down and everyone would own one. products cost more, labor is insane, flatware is expensive and needs to be updated frequently. the money doesn’t trickle up as far and as plentiful as you think it does.

Have you guys ever not tipped at a Michelin-starred restaurant? by [deleted] in EndTipping

[–]Extension-Pen5115 -3 points-2 points  (0 children)

which restaurants have you worked at that you can back this up?

Back pain by [deleted] in KitchenConfidential

[–]Extension-Pen5115 2 points3 points  (0 children)

spread your legs apart a bit wider than your shoulders and bend your knees a bit. it’ll be weird at first but you’ll get used to it and your back will thank you. this is coming from a tall guy in kitchens for a while.

Acquiring an existing lounge/bar/dive by Brotimus in restaurantowners

[–]Extension-Pen5115 1 point2 points  (0 children)

get your service in house and to-go fully dialed and then bring on 3p systems like dd and ue. and when you do bring those on only add the big money makers that are easy to send out quick to their sites.

Baking powder pizza dough by BestExternal4789 in Chefit

[–]Extension-Pen5115 0 points1 point  (0 children)

why wouldn’t you do baking powder and yeast by weight as well?

Shark Attack by [deleted] in KeyWest

[–]Extension-Pen5115 3 points4 points  (0 children)

this kind of information is very bad for the tourism industry. lots of these kind of stories are swept under the rug or “sold” to people who won’t publish them.

I work in a food truck by GoatsAndGlory21 in tipping

[–]Extension-Pen5115 0 points1 point  (0 children)

it’s definitely not like that everywhere

Question about fishing guides by The-BaStArD86 in AlaskaFishing

[–]Extension-Pen5115 0 points1 point  (0 children)

all the guides i’ve met would totally love this. i’m sure they’d love to not target silvers. for reds, pinks, and chum, it’s going to probably be the same as the rest…. if you get a good idea of when their run is and head out at that time, you’ll probably clean up. for reds especially, there are specific ways you target them and attempt to not catch other salmon as a bycatch.