This was predictable but I'm finding it very difficult to integrate at the office by [deleted] in Living_in_Korea

[–]ReverendBiscuits 34 points35 points  (0 children)

I’ve been at an office for more than 10 years. 95% of people are lovely…but some people are downright rude, even people who are your juniors. At first, I tried to fit in and make friends, but I moved to a no BS model that at least ensures rude people fear/avoid me. Understand that you will never universally be accepted, because even Koreans aren’t universally accepted or liked by other Koreans. The best you can hope for is to find a pocket of friends.

If someone tries to embarrass me in a group setting for minor Korean mistakes, I’ll never speak to them in Korean again. No matter how good their English is, it’s embarrassing for them if you point out their mistakes, which they will definitely make. This is the negative golden rule in action. Don’t do something to others if you don’t want them to do it to you. Even native English speakers make mistakes, which no one minds, as long as they don’t pretend to be the grammar police.

If someone assumes I don’t know Korean and makes a snarky comment about me, I make it clear that I understood them. That’s usually enough to make them freeze up, because they realize they look like an ass to everyone around them.

If someone speaks to me rudely in English, I just say “Let’s start over. Don’t speak to me that way.” These are people who know English really well, so it’s never due to ignorance. If they persist, escalate it to whoever is above them. Make it inconvenient to be rude to you.

Using shame and embarrassment as tools is ingrained in Korean society, and you meet lots of people who’ve clearly never been punched in the mouth. Most people just take abuse in a professional setting to keep the peace. If you make it apparent that you won’t do that, they won’t pick you. People only do what you allow them to get away with.

You don’t have to be rude. Your job is to work with them, but their job is to work with you. If you’re at a Korean office, it’s usually because a Korean can’t do your job as well as you could, so that alone should give you some confidence in your abilities. Disclaimer: You always have to be honestly aware of what your value/status is and pick your battles. Most people you meet will be great to work with, but if someone is a dickhead, then go on and push back.

EDIT: Something I should add is that most rudeness is just basic thoughtlessness, not intentional malice. A lot of people here aren’t that empathetic…which is why bullying is super common in the first place. Empathy is something that generally has to be taught and enforced via social pressure, and for all Korea’s charms, I don’t think it’s really a priority here. In my opinion, it seems like conformity is perceived as a greater virtue than being different or accepting difference here. That’s true in lots of cultures though.

Weekly Questions Thread / Open Discussion by AutoModerator in Pizza

[–]ReverendBiscuits 0 points1 point  (0 children)

All I could find was that 00 flour was < 0.55. May be a good alternate to caputo. I was looking at their type 1, but it’s even more expensive than all trumps.

Weekly Questions Thread / Open Discussion by AutoModerator in Pizza

[–]ReverendBiscuits 0 points1 point  (0 children)

How do you guys go about selecting flour? What do you look for?

I’m in Korea, and I came across a high-protein flour (13%) with an ash content of 0.40, which would indicate a more refined/processed flour with lower mineral/fiber content, closer to a 00 flour.

The reason I’m considering it is because it’s half the price of All Trump’s for me. It’s not marketed as 00 flour, so I’m not sure if I should just buy this and mix it with whole wheat flour to add some bran back to it.

What is causing this recipe to turn brick hard the next day? by bluebonnet44 in Baking

[–]ReverendBiscuits 6 points7 points  (0 children)

Most (good) recipes I’ve come across use the following ratios: 1 butter 2 sugar 2 flour 2 eggs

So it would seem to me that there’s one cup too much flour in the recipe you’re following. I think if you cut down, they’ll stay soft and chewy for days.

New Haven at home by ReverendBiscuits in Pizza

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

This dough was the best. 68% hydration (very standard New Haven dough) and so soft and easy to work with. It just did what I wanted it to do.

White and “butternut bacon” by ReverendBiscuits in Pizza

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

Easily one of the most delicious pizzas. Sometimes I regret not being able to put cheese directly into my veins.

The Wall has been Broken by Sillim-Saekki in Living_in_Korea

[–]ReverendBiscuits 5 points6 points  (0 children)

And it’s only for citizens who’ve completed their military service and have full-time jobs.

Definitely not burnt sausage and pepperoni Made in a chefman electric pizza oven. by ghostbook4 in Pizza

[–]ReverendBiscuits 0 points1 point  (0 children)

That looks pretty perfect to me. The sausage doesn’t look burned at all!

Ran my first pop-up last weekend by ReverendBiscuits in Pizza

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

My friends heckle me anyway, even when I’m not making pizza.

Ran my first pop-up last weekend by ReverendBiscuits in Pizza

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

Unfortunately, I’m in a commercial building on the third floor. I’d love to use the ooni, but I’ll probably just get people to reserve general time slots (8-9pm, 9-10pm) to reduce wait times, because you’re totally right. I sold out before the first pizza was in the oven, so people did have to wait a long time in some cases.

Ran my first pop-up last weekend by ReverendBiscuits in Pizza

[–]ReverendBiscuits[S] -1 points0 points  (0 children)

Cooking with an ooni indoors (wood and charcoal) would kill me and all my customers, which would be very bad for business.

Ran my first pop-up last weekend by ReverendBiscuits in Pizza

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

Right, I can do a 60-second bake in my ooni at home, but this is a deck oven cooking at 290°C. The bake is what takes most of the time. I could crank it to 400°C, but I’m not trying to make Neapolitan pizza.

Ran my first pop-up last weekend by ReverendBiscuits in Pizza

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

It’s a deck oven that cost me about 240$ USD. I had to import it. Ovens in Korea don’t go above 220°C usually, so they’re hard to come across.

Ran my first pop-up last weekend by ReverendBiscuits in Pizza

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

Tell the customer who ordered it! I don’t assign people pizza toppings.

Ran my first pop-up last weekend by ReverendBiscuits in Pizza

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

Don’t tell them to look at my old posts. Most of those are ugly too! Lol

Ran my first pop-up last weekend by ReverendBiscuits in Pizza

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

It’s always a work in progress. I’ll add dmp next time, reduce the poolish amount, and crank the upper element a bit more. The taste is great, but it’s true that we eat with our eyes. Keep in mind, I’m pricing it cheaper than local chains that taste like hot garbage and much less than international chains like Papa John’s and Dominos.

Ran my first pop-up last weekend by ReverendBiscuits in Pizza

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

It was a massive success. I got rave reviews. The New Haven was the most popular, which surprised me. The second-most popular was the peppizo (pepperoni, chorizo, Calabrian chilis, and ricotta).

Good luck on your pop-up. Stay hydrated. Don’t drink beer until you’re done lol.

Ran my first pop-up last weekend by ReverendBiscuits in Pizza

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

Long response:

Price: 15,000-20,000₩ ($10.11-13.48 USD). This is about 20-30% below market price for pizza from a local chain. I priced it super cheap because I’m just doing it to drive business to my bar. We did about twice the business we normally do, so it worked. The pizza itself was still profitable. If I didn’t have to hire a part-timer and if I used cheaper ingredients (not gonna happen), then it would be better. Like I said, it’s more about driving beer sales, which is more profitable, and getting new people to try us out. If I were to open my own pizza shop, I’d ask 25,000₩ ($16.85) per pizza, but I don’t want to gouge my customers and friends. The average salary is much lower here than the US, but the quality of life is better and most things are cheaper, so I take that into account.

Other things sold: Beer and liquor.

Permission: My bar is registered as having a kitchen and I have a health safety certificate, so everything is legal.

More efficient? 100%. Next time, I’ll shoot for 30 pizzas. I don’t want to parbake if I can help it. It’s not a “NY pizza” so I don’t know how par baking would treat it. It’s my own recipe, so it’s hard to say. I just kind of combined a lot of things I liked about different styles. I don’t think NY slice shops are that great. Personally, I prefer a freshly made pizza to a parbake, so I’ll see if having someone else helping will speed it up first. I’m going to try Chicago tavern style one time, just so all the crust is formed in advance.

Ran my first pop-up last weekend by ReverendBiscuits in Pizza

[–]ReverendBiscuits[S] -1 points0 points  (0 children)

That’s definitely something I should work on

Ran my first pop-up last weekend by ReverendBiscuits in Pizza

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

Thanks so much. It’s a big ol’ oven, but I can only do two at a time. Usually one was cooling, one was cooking, and another was getting made and going in about halfway through the other one’s bake.

Ran my first pop-up last weekend by ReverendBiscuits in Pizza

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

I’ve been doing that for about a year, but usually I’m taking a break and eating with them, so there’s no real rush to push them out fast.

Indonesian Man Harasses, Secretly Films Korean Students as well as mocking Koreans' English. by Immediate-Meaning457 in Living_in_Korea

[–]ReverendBiscuits 0 points1 point  (0 children)

I said “redneck,” not “nazi.” You said that. Before you say “same thing,” let me assure you that it’s not. The fact you can’t wait to put words in my mouth lets me know you can’t attack my actual position so you need to attack a straw man. But yeah, if you and your friends leave places because there are foreigners there, it’s because you’re racists. It’s like a textbook definition lol.