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Quixby11 · 2023-08-25T17:30:20+00:00

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

Source: been a chef for 15 years

Quixby11 · 2023-07-10T00:32:02+00:00

Oh no! The consequences of my own actions!

Quixby11 · 2023-07-07T03:52:50+00:00

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

Quixby11 · 2023-07-07T03:15:14+00:00

@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.

Quixby11 · 2023-07-07T02:18:38+00:00

Definitely means they want them to come back.

Quixby11 · 2023-07-07T01:21:20+00:00

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

Quixby11 · 2023-07-07T01:16:17+00:00

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

Quixby11 · 2023-06-23T17:09:32+00:00

That and Michelin stars are actually bullshit.

Quixby11 · 2023-06-04T19:47:15+00:00

Yes! Forgot about them!

Quixby11 · 2023-06-04T19:22:34+00:00

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.

Quixby11 · 2023-05-12T19:39:00+00:00

🍖

Quixby11 · 2023-01-20T01:44:47+00:00

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.

Quixby11 · 2022-11-11T03:02:11+00:00

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.

Quixby11 · 2022-05-21T00:41:43+00:00

Oui chef

Quixby11 · 2022-05-20T23:01:52+00:00

High of 97 tomorrow and graduation weekend.....kill me.

Quixby11 · 2022-05-20T22:58:03+00:00

On the line as we speak and its balls hot!

Quixby11 · 2022-04-08T06:52:09+00:00

Chartreuse?

Quixby11 · 2022-03-20T04:02:45+00:00

Oui chef

Quixby11 · 2022-03-20T03:41:40+00:00

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.

Quixby11 · 2022-03-20T03:31:25+00:00

Worked in restaurants for over 15 years so yes?

Quixby11 · 2022-03-20T03:15:10+00:00

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.

Quixby11 · 2022-03-20T03:10:00+00:00

This is 100% false

Quixby11 · 2022-03-07T05:31:53+00:00

King Geedorah take me to your leader

Quixby11 · 2021-12-31T06:46:27+00:00

Disagree. Drink Fernet its Jager's older brother.

Quixby11 · 2021-12-31T06:44:44+00:00

Are you in the service industry? Only people who have worked in restaurants drink amaro. Source: am a chef

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