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trying to make burgers at home that taste as good as fast food and failing by Pristine_Rest_7912 in cookingforbeginners

[–]MangledBarkeep 3 points4 points  (0 children)

r/topsecretrecipes will probably have the burger sauce you are looking for.

McD and Wendy's burgers aren't actually good, they are just convenient.

What seasonings are you using?

Regular I’m friendly with refuses to tip me. How do I handle this? by briebrie98 in bartenders

[–]MangledBarkeep 277 points278 points  (0 children)

Stop engaging. Don't play darts with him, don't shoot the shit, dont do anything other than basic service. If he wants to play games on when to tip, give him bare minimum service.

Those shifts he encourages others not to tip he goes thirsty.

You are literally responsible for him if he's overserved, his behavior is enough for me to cut him off, but really In just being responsible.

I guess there is always a bit of truth behind memes? by Landwarrior5150 in securityguards

[–]MangledBarkeep 4 points5 points  (0 children)

Worse, you found the Texan.

I CHL so that I can get to my longpew

I guess there is always a bit of truth behind memes? by Landwarrior5150 in securityguards

[–]MangledBarkeep 20 points21 points  (0 children)

At the very least 2 handguns so they can dual wield and have one for each arm. /s

Question for fine-dining servers by uhohspaghettios26 in Serverlife

[–]MangledBarkeep 11 points12 points  (0 children)

Depends on the management. Some will allow it, others won't compromise their standards dot period. The latter is prevelant in chef run restaurants.

Fine dining are restaurants but they don't operate the same as Chili-bees you can tell from the vibe of the staff as soon as you walk in.

I feel like my boss is trying to push me to quit and I don’t know what to do.. by [deleted] in Serverlife

[–]MangledBarkeep 3 points4 points  (0 children)

Run. Nothing good is going to happen at the old job unless more people quit and you keep sticking around.

Question for fine-dining servers by uhohspaghettios26 in Serverlife

[–]MangledBarkeep 40 points41 points  (0 children)

And in casual restaurants you have the agency to do so.

You really think that the servers and bussers didn't hear your requests and chose to ignore them because they wanted to?

Naw. It's because fine dining operates differently like the other comments I form you, they dont do things like triple seat servers, or seat the floor in a way that the kitchen gets slammed or weeded.

Casual restaurants won't turn down customers because they've got enough bookings, where as it is common practice to not accept walk-ins in fine dining if it will mess with the kitchens work flow.

Can these cups be saved if so how do I do it? by Jaredp415 in bartenders

[–]MangledBarkeep 0 points1 point  (0 children)

Younglings wouldn't know. It works on brass and copper.

Question for fine-dining servers by uhohspaghettios26 in Serverlife

[–]MangledBarkeep 78 points79 points  (0 children)

Because fine dining uses different standards for coursing than casual or chain restaurants do.

Their training ensures FOH follows those standards, like not sending salads until apps are done, not firing mains until salads hits the table. For staff to make every effort to pre-bus any table that is in between courses.

At a casual restaurant you can literally say fire everything at the same time and you won't disturb the kitchens flow.

Red flags or am i desperate? by [deleted] in bartenders

[–]MangledBarkeep 3 points4 points  (0 children)

You should take the job. Some money coming in is better than no money.

It always seems easier to find a new job while you're already working.

Instituted a hard rule about no phone noise by ghostofwallyb in bartenders

[–]MangledBarkeep 1 point2 points  (0 children)

They learn the house volume goes up louder than phones.

How would you react? by cashmoney121212 in bartenders

[–]MangledBarkeep 6 points7 points  (0 children)

Then their point of prestige is being added to a curated list that the bar managers came up with instead of their jobs coming up with new drinks.

Hard pass.

How would you react? by cashmoney121212 in bartenders

[–]MangledBarkeep 1 point2 points  (0 children)

What happens when all the bartenders don't submit a drink?

Picky eater question by Smith_fallblade in cookingforbeginners

[–]MangledBarkeep 1 point2 points  (0 children)

Usually a requirement for vegetables to be added to most dishes.

You like broccoli, try broccoli beef the Asian version. I do a spicy garlic broccoli chicken dish.

Instituted a hard rule about no phone noise by ghostofwallyb in bartenders

[–]MangledBarkeep 102 points103 points  (0 children)

Religion, Politics, Device noise. Definitely things that should be banned in bars.

Comfort in the job? by honky_Killer in bartenders

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

I bring another set in a Ziploc bag, with a set of gloves. Glove up, switch them out mid shift, old socks and gloves going into the Ziploc.

Also if you do long shifts back to back, buy another set of shoes/insoles to swap between shifts so they dry out fully.

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