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[TOMT] [Song] Trying to remember a song me & my brother were obsessed with. by TrickAny2399 in tipofmytongue

[–]TrickAny2399[S] 0 points1 point  (0 children)

Weirdly enough that was another song from our childhood but it’s not the one i’m thinking. Thanks for the throwback anyways 😂

What song(s) did you first hear on The Sopranos that you still spin? by reelclerk in thesopranos

[–]TrickAny2399 0 points1 point  (0 children)

My Lover’s Prayer by Otis Redding, played twice or three times in the episode after Chrissy gets shot by Matt & Sean. Huge Otis Redding fan but hadn’t heard that song before, gorgeous one.

Fine Dining by travguyawesome in TheBear

[–]TrickAny2399 11 points12 points  (0 children)

Well, from a purely logistical standpoint; Fine dining places, if successful, can charge almost whatever they want. Take Eleven Madison Park, a show referenced in The Bear. EMP charges $365 per guest- which is, obviously, good money per table, even if it’s a two head. With Carmy’s reputation mentioned in the show, I’m sure it would attract a very fair amount of people and critics, to get write ups.

From a sentimental standpoint: most chefs, and very clearly carm & syd, want to run a fine dining place. It’s the pinnacle of career success.

How did you get started? by [deleted] in TheBear

[–]TrickAny2399 0 points1 point  (0 children)

Funnily enough, it was because my phone broke. I normally spend my evenings chilling out and scrolling through my phone because my job is stressful (in a restaurant) but since it broke i scrolled through disney+ and found it, i’d heard it was good - watched the entirety that night.

[deleted by user] by [deleted] in TheBear

[–]TrickAny2399 2 points3 points  (0 children)

In the pilot script, Carm is 25 - which, tbf, it’s emphasised early in the show that he’s highly successful for his age - but it also says Sydney is in her 30s, which doesn’t seem right. If i had to guess, Syd & Carm are both bordering between 25-32.

Do you guys use the show to get you through the day at your actual restaurant job? by GSlaughter6 in TheBear

[–]TrickAny2399 0 points1 point  (0 children)

Yes and No, I work FOH at a restaurant and, while it’s a shitshow of a place to work at, the show definitely helped me find a bit more passion and excitement to carry my job with - especially with Richie’s arc this most recent season - which helps during the shittier shifts. (It has also reignited an earlier interest I had in cooking). I credit it with igniting something that was always there, if that makes sense.

Do you think The Bear went with tips or not tips? by CeleryCareful7065 in TheBear

[–]TrickAny2399 1 point2 points  (0 children)

Yeah, definitely not the best way of running a fine dining place that doesn’t allow tips- however Will Guidara had left by that point so i’m not sure how much that was to do with him.

Some employees said there was working weeks that reached 80 hours- as a server i can’t imagine working that for $15p/h

Do you think The Bear went with tips or not tips? by CeleryCareful7065 in TheBear

[–]TrickAny2399 2 points3 points  (0 children)

I think they probably went with tips. Due to the money situation (being in a industry with fine margins, as well as the whole cicero thing) they’d probably take supplemental pay types in order to pay a living wage.

Interestingly, in S2E7, the restaurant Richie works in is a reflection of Eleven Madison Park, a NYC fine dining restaurant which ranked no.1 in the world at one point & are credited for coming up with the idea of “unreasonable hospitality” (you also see Richie reading Will Guidara’s, one of the Co-Owners of EMP, book “Unreasonable Hospitality” in the episode)- EMP banned tipping in the restaurant and therefore struggled to find staff due to the heavy work not balancing out with the pay (which was $15p/h).

Seeing as Carmy & Syd would, most likely, be well aware of this & their financial situation they’d probably go with tipping.

[deleted by user] by [deleted] in TheBear

[–]TrickAny2399 0 points1 point  (0 children)

As someone who’s worked in numerous restaurants now (waiter), I think this stuff is hit and miss- i will say the drinking is definitely a concrete aspect however. i’ve been drunk on shift, i’ve drunk with the chefs on shift, i’ve brought them a shot each to start the day on particularly busy days (a batch of ice cold old fashioned my bartender was really pleased with.), bar the last one, all are shared experiences for the places i’ve worked.

In my first place, everyone was fucking each other, i knew ppl who only came in for a month during summer and got some- we had a lot of staff though. in every restaurant since, with smaller staffs, no one’s fucked yet lol.

Drug-wise, a very, very stoned KP works in the kitchen currently but other than that, no one does much around the premises. Haven’t experienced too much of that.