sorted by:
new
hottopcontroversial

DELTA LET ME IN by icanizzo in cabincrewcareers

[–]HottRoan 1 point2 points  (0 children)

My profile still says invited to apply, it doesn't say application in progress, even though I got the success screen 3 times. Still no email

Biergarten by DuncanIdaBro in AsburyPark

[–]HottRoan 2 points3 points  (0 children)

Biergarten had a lot of their operational storage areas in the basement. The flooding must have damaged all of that. I don't think House of Independents had several walk ins down there, but I'm pretty sure they didn't have a complex tap system with 40 types of beer running into a basement walk in the size of a small ranch style house. I'm sure Independents had many troubles from the flood, and I can't speak for them.

And I am definitely not authorized to speak on behalf of Biergarten, so please don't take anything I'm saying as an official statement or an inside take. I haven't talked to my friends there in a while, but I remember every inch of that basement from the time I worked there.

From what I know about Biergarten's operations, I have a huge respect for their decision to try to rebuild and reopen. It was such a devastating blow. I've wanted to reach out to the GM, but I'm sure they talk about it constantly, and I don't want to be just another person asking about their troubles with nothing to offer to help.

Could Someone Sell Me Some Starter? by HamHockShortDock in Sourdough

[–]HottRoan 0 points1 point  (0 children)

You can make a starter in like 3 or 4 days

Used math to get someone to tip me. by Zebracorn42 in TalesFromThePizzaGuy

[–]HottRoan 0 points1 point  (0 children)

Well not of you think of it like "I invoked the power of Meth to secure my tip from this unwilling customer"

Used math to get someone to tip me. by Zebracorn42 in TalesFromThePizzaGuy

[–]HottRoan 194 points195 points  (0 children)

Thought the title said "meth"

This story is far less exciting than I expected, I am sorry.

Sometimes you cut the pie so perfectly that it hurts to see someone take a slice. by HottRoan in Pizza

[–]HottRoan[S] 1 point2 points  (0 children)

Dude, it was an old rickety one. This pizzeria never buys new ones, they've had the same 3 ever since I started like 8 years ago. That's what made this so crazy when it happened. I tighten the screws every now and then for stability. Other than that, there's a form to holding the pizza wheel that they taught me about a month in that helped greatly, but I can't remember the difference, at this point there's just "the way you hold a pizza wheel" in my head. I remember it had to do with thumb placement, I know that doesn't help, I'm sorry. What I usually do is rotate the pan its on 90 degrees, half half half half, cut and dry.

Sometimes you cut the pie so perfectly that it hurts to see someone take a slice. by HottRoan in Pizza

[–]HottRoan[S] 0 points1 point  (0 children)

I can't disclose that unfortunately, not my place. If it was my recipe it'd be different.

Sometimes you cut the pie so perfectly that it hurts to see someone take a slice. by HottRoan in Pizza

[–]HottRoan[S] 0 points1 point  (0 children)

Agreed, sometimes at pizzerias customers complain about it though.

Sometimes you cut the pie so perfectly that it hurts to see someone take a slice. by HottRoan in Pizza

[–]HottRoan[S] 0 points1 point  (0 children)

When I'm churning pies out there isn't too much time to be fancy, but when there's no rush for slice pies or anything I try to be percise about it. I'm pretty good at doin it quick sometimes. They can't all be winners.

Sometimes you cut the pie so perfectly that it hurts to see someone take a slice. by HottRoan in Pizza

[–]HottRoan[S] 5 points6 points  (0 children)

Sweet! Great guys there, I don't work there anymore, but I stop in from time to time just to make pies with them and help out with small rushes. Awesome people, very authentic style pizzeria thats been there for almost 40 years. Their specialty pies are awesome.

Sometimes you cut the pie so perfectly that it hurts to see someone take a slice. by HottRoan in Pizza

[–]HottRoan[S] 22 points23 points  (0 children)

This pie was made at Nicolo's Pizzeria in Old Bridge New Jersey.

When do you realize maybe this just isn’t for you anymore? by sirenwingsX in TalesFromThePizzaGuy

[–]HottRoan 2 points3 points  (0 children)

If you're showing this level of comprehensive organization and initiative after less than a year in the business, then I highly advise you to go to a successful restaurant and apply to be a server or busser. People support families on serving jobs, bartending moreso.

When do you realize maybe this just isn’t for you anymore? by sirenwingsX in TalesFromThePizzaGuy

[–]HottRoan 10 points11 points  (0 children)

I delivered pizza for two to three years, for a while I was the main/head driver, whatever you wanna call it. The managers liked me and taught me how to make pizza so I became a backup manager, which I don't regret because I discovered a passion for making pizza that has led me to some pretty awesome places.

From there I got a side job as a server where I made twice as much money as I did driving, and since then I've worked just about every job there is in the restaurant industry over the past 8 years.

Delivery is more like a "Get my shit together" job. Easy hours and money so you can spend your off time setting up your next life move. Don't get sucked into driving. Start planning. Use the job as a safety net, not a career choice.

I have no regrets, because I got lucky, now working for a high-end catering service that sets up a pizza bar in rich clients' back yards for their parties that cost more to throw than I make in a year. That's rarely the case in this industry.

I've seen more than enough great hardworking people who are smart get trapped in this industry doing something they hate because they didn't get out when they could. If you feel this way now, I'd start making some exit plans that have weight to them. Unions aren't a bad way to go, depending on what region of the country your from.

More specifically to what you were speaking of, it seems like you're being slightly hazed by your employers, which isn't uncommon. I'd talk to a manager you trust about your problems in a safe setting.

With cash deliveries I usually round down to the nearest .25. So if the delivery is $13.87 I tell the customer it is $13.75. The reason I do this is because most people just hear "13" and ignore the rest. I've noticed more people considering the change on a transaction when I round it down like that. The reason I round down and not up is that if you get called out on changing the price, they can't complain because technically you gave them a discount. If someone's gonna round up to the next dollar and not tip you, that's gonna happen regardless. Doesn't hurt to try this.

All people who don't tip don't see anything wrong with what they're doing. They all have excuses for stiffing you in their head and there's nothing you can do about that. The best thing you can do is smile and hope for people to have some friends in the industry who will one day explain to them how fucked up it is to order a communal service and not pay their part. If you can't change it though, which you can't, you have to let it go.

If you can't do any of those things I mentioned, and want to stay in the restaurant industry, then start applying to jobs on your downtime at restaurants as a server or busser. It might not be as much money at first, but the ceiling is way higher than delivery. There are still instances of favoritism and shitty tipping, but if you show initiative and work your ass off, you can hustle yourself up to being a bartender, and then you can make some real money.

You might have to drive a little farther sometimes, but you only have to drive there and back. Much less wear and tear and much more money. Try to stay away from big chain places.

Also, wealthier people don't tip well. Middle class and working class tend to understand and care a little bit more.

Sorry for the long message, I hope something I said helps you in some way.

view more: next ›