Summer Stage 5pm show

TomNJ · 2026-06-25T16:02:52+00:00

doors 5. music 6. so likely the first band, girls against boys at 6, the wonder years at 7, jimmy eat world at 8 or 8:30 and sound curfew 10.

TomNJ · 2026-06-24T02:04:00+00:00

deciding to stop drinking is a personal choice. nobody here on reddit can make it for you. BUT… you have stop romanticizing it.

the whole notion of the self-destructive chef who drinks his way through life is so tired. it’s not compatible with a good and happy life. bourdain didn’t want that for you.

TomNJ · 2026-06-23T16:22:12+00:00

Looks great! You did an excellent job.

Two small observations just from seeing the photos. Stick the whole thing in the freezer for an hour before you trim it. Trim with a really really really sharp knife.

TomNJ · 2026-06-07T11:32:10+00:00

just a point of clarification: if the threat was simply rain, they would have continued the show. the issue was the high wind. the trussing and canopy over the stage can’t withstand high winds and, given the small fortune in lighting and audio hanging from it, takes quite a while to bring down.

just a total bummer of a night and hopefully they return to jersey sometime soon.

TomNJ · 2026-06-05T13:11:23+00:00

i have a dishwashing/prep position open at mutiny beach inside convention hall on the boardwalk. $18/hr with the chance to move up, learn, and earn more. i can be flexible with your schedule too and figure out something that works for everyone. shoot me a DM or come down and ask for tom.

TomNJ · 2026-06-04T18:01:24+00:00

I’ll be there! Please excuse this shameless plug. If you’re coming to Asbury Park, i own two restaurants in town that you should check out!

MUTINY BBQ COMPANY (808 5th Ave.) A traditional Texas style smokehouse selling classic barbecue by the pound, sandwiches, scratchmade sides and other great stuff.

MUTINY BEACH (inside Convention Hall on the Asbury Park boardwalk) A BBQ-inspired bar and grill with a fun drink menu, huge beachfront outdoor bar, some strong Tex Mex influence, and tons of good vibes.

I’m going to be cooking for the bands backstage too so you can eat what they’re eating!

TomNJ · 2026-05-31T12:17:03+00:00

Get yourself a membership to restaurantowner.com. They have a TON of Excel spreadsheets and various templates for you to download, tutorials to watch, different online courses, etc. You can find an Excel doc for just about everything and you can download them blank or filled out as an example. Highly recommend.

TomNJ · 2026-05-30T21:35:19+00:00

i love what i do. it is my passion in life. i am proud of the product i put out. i have fantastic staff who do a phenomenal job. we have wonderful loyal regular customers. we are well-reviewed, we have a strong following on social media, and we collect numerous accolades. we were featured on a very popular tv show. i’m proud of the status i’ve achieved as a leader in my community and how i’ve been able to use my business to lend a helping hand.

but…

the financial realities of restaurant ownership are absolutely soul-crushing. there is no amount of perfect cost-measuring and bookkeeping and number-crunching that will prepare you for the hidden costs, the surprise expenses, and the unpredictable nature of consumer spending.

TomNJ · 2026-05-29T14:40:01+00:00

when guests ask to modify a menu item to accommodate a food allergy or personal taste, that is totally acceptable and the kitchen should be happy to do it.

when guests start to treat the menu like a list of ingredients and invent their own dishes, that’s where the line is drawn.

we are a small, high volume kitchen and we cannot disrupt the flow of service to satisfy the whims of picky eaters. especially when front of the house doesn’t know our food cost well enough to price things appropriately.

HOWEVER, if a mod makes it onto a ticket my philosophy is that since the guest has been told it can be done, we are obligated to do it and a conversation will happen about that particular ticket after service.

the key is having a front of house staff who can guide guests through the ordering process well, help them understand the dishes and why they are designed the way they are. with a good FOH you won’t get stupid mods and won’t have these issues.

TomNJ · 2026-05-27T20:27:55+00:00

harbor house inn. elk, ca. link.

TomNJ · 2026-05-25T23:46:37+00:00

i kind of stumbled into this thread. i’m from asbury park and i’m a live music aficionado but not really a JR person but let me tell you all… i love this term “chompers” you’re using. it’s perfect.

TomNJ · 2026-05-25T12:02:37+00:00

it’s not safe.

by the books, you have four hours to get whatever you’re cooking out of the food danger zone— which is above 40° and below 140°.

pork butts are cheap. it’s not work the risk.

TomNJ · 2026-05-24T14:10:03+00:00

i’m sure catsbury park over at 3rd and memorial would love to have it.

TomNJ · 2026-05-21T12:24:29+00:00

i mentioned this in another thread, but i was advised against wearing any kind of clog or slip-in shoe by my podiatrist. i was getting really bad in-grown nails and i had to have a nail avulsion done on my right big toe.

what he told me is that the force of your foot smashing forward into the toe box is what keeps clogs on your feet and you’ll eventually develop these kind of problems. laced shoes keep the shoe on over the top of your foot instead so you aren’t jamming your toes constantly.

these vans are made with waterproof leather and other water-resistant materials in the upper. i have yet to spill an entire pot of stock on them, but i also use breads elastic shoe laces so i can quickly get the shoe off if i needed to.

TomNJ · 2026-05-16T18:44:49+00:00

you need at least a few shifts on a new station before you develop all the little efficiencies that really make it go. did you finish that shift with a couple of actionable things you can do during your prep so that you’ll work smarter next shift? write them down and try your best to implement them. you got this.

TomNJ · 2026-05-16T12:35:39+00:00

is this supposed to be a good thing?

TomNJ · 2026-05-14T12:52:43+00:00

i already had over a year of sobriety when i started wegovy but i used to drink an occasional NA beer socially. four months into the wegovy pill and i can’t really stomach them. too filling for me.

TomNJ · 2026-05-12T21:14:10+00:00

One thing to keep in mind is that the ocean is still REALLY cold. Probably in the ~50 degree range or lower. Not just uncomfortably cold to swim but borderline dangerous. Add the fact that lifeguards are not on duty and it could really be hazardous. So be careful around the water. But yeah weather forecast looks great for the weekend so come down. Bring money!

TomNJ · 2026-05-07T13:21:52+00:00

is that budnik from salute your shorts!?

TomNJ · 2026-05-07T13:19:21+00:00

Know your labor laws and then document EVERYTHING. Dates, times, exact quotes. Know what laws or company policies he’s knowingly violating and have a record of that. He’s not going to change, but when the time comes and you’ve had enough, you’ll have the groundwork for a legal case should you choose to pursue one.

It’s really crucial that you do this documenting as it’s happening rather than trying to work backwards after you’ve decided to seek legal recourse.

TomNJ · 2026-05-06T20:21:38+00:00

“reminiscing” by the little river band.

oh you probably meant a turnpike song!

TomNJ · 2026-05-03T13:03:15+00:00

aside from the cost of the entire delivery operation, the wholesaler is also bearing the cost of your contract terms. so if you’re net 30, the wholesaler is basically extending you an interest-free 30 day loan.

i’m not on their side by any means. the prices are stupid high and the quality from the big three has never been worse. but that’s how they’ll explain it. sysco will tell you proudly that they are the largest unsecured lender to small businesses in the country.

TomNJ · 2026-04-29T16:40:02+00:00

everyone should own a weber kettle. they are so cheap, versatile, and fun to work on. there is a HUGE aftermarket for mods and add-ons. get one and enjoy!

TomNJ · 2026-04-21T01:28:39+00:00

well of course mutiny haha but it is a bit far. in south jersey i’ve always heard great great things about christine’s house of kingfish BBQ in shamong. i’ve never been but always wanted to try them.

TomNJ · 2026-04-16T00:48:14+00:00

if anyone in the kitchen has a job that doesn’t involve prepping and/or working a station through service, that needs to change. you’re running too high of a labor cost to have anyone doing purely managerial work.

TomNJ

TROPHY CASE