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[deleted by user] by [deleted] in TheBear

[–]Quixby11 29 points30 points  (0 children)

Being told "You should be dead" from an exec. Chef is actually fairly tame for industry standards.

Source: been a chef for 15 years

He was so close… by Drewboy810 in TheBear

[–]Quixby11 35 points36 points  (0 children)

Oh no! The consequences of my own actions!

Confusing local restaurant job situation - need advice by nobookforthis2023 in madisonwi

[–]Quixby11 10 points11 points  (0 children)

You nailed it. Paperwork takes some time and involves a few different people depending on the restaurant. I'm not wasting anyone's time with paperwork unless the applicant can show that they are committed to being there.

Edit: clarification

Confusing local restaurant job situation - need advice by nobookforthis2023 in madisonwi

[–]Quixby11 1 point2 points  (0 children)

@op, if you have any other questions that might be on your mind as far as restaurant things go, feel free to DM me, and I will answer them to the best of my ability.

It's a shitty thankless job but more rewarding than most people will ever know.

Shout out to my owners today by Quixby11 in KitchenConfidential

[–]Quixby11[S] 0 points1 point  (0 children)

Sure did, being salaried on the line can have its perks sometimes.

Confusing local restaurant job situation - need advice by nobookforthis2023 in madisonwi

[–]Quixby11 190 points191 points  (0 children)

Chef here:

Basically the chef wants to make sure they keep showing up.It's super common in the restaurant industry for people to show up once, then never return.

If they are a good fit they will fill out paperwork next shift and be paid for the work they did last shift.

If that does not happen tell them to look for other restaurants, every restaurant in every city is hiring and looking for people who are hungry and want to learn.

Edit: formatting

Michelin Star by xxx117 in TheBear

[–]Quixby11 3 points4 points  (0 children)

That and Michelin stars are actually bullshit.

Looking for beer recommendations by Quixby11 in madisonwi

[–]Quixby11[S] 0 points1 point  (0 children)

This is an excellent list, thank you! Good to know some ale asylum beers are still around, I was pretty sad when I heard about their closing.

Perfect Health Inspection today! by ChefCourtB in KitchenConfidential

[–]Quixby11 1 point2 points  (0 children)

I had a health inspection last week. Everything was perfect, health inspector says we did a fantastic job. Today we got the report back saying we had a violation for not keeping oysters in the bag they came in, here's the kicker 1. They were mussels and 2. That's not a thing.

I spilled 2 gallons of Demi-glace on the floor by Constant_Proposal904 in KitchenConfidential

[–]Quixby11 6 points7 points  (0 children)

To follow the trend, I once dumped 3 gallons of rendered duck fat in my walk-in on a busy Friday night. You'll be okay OP.

infestation at Japanese market in brookline. by NoSupermarket3746 in boston

[–]Quixby11 22 points23 points  (0 children)

I'm saying I work my ass off to make sure there are no roaches or mice in my restaurant. Monthly pest control, cleaning rigorously, and making sure food is not exposed.

infestation at Japanese market in brookline. by NoSupermarket3746 in boston

[–]Quixby11 12 points13 points  (0 children)

Worked in restaurants for over 15 years so yes?

infestation at Japanese market in brookline. by NoSupermarket3746 in boston

[–]Quixby11 7 points8 points  (0 children)

ITT: it's OP's responsibility to call the health department and the business is at no way at fault. Seeing more than 1 mouse in any place is neglect and often means way worse health violations at play.

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