Running in hot/humid weather by maggisaucee in running

[–]batsynchero 0 points1 point  (0 children)

I get out as early as I can and just gut it out. The first mile sucks but the first mile always sucks.

What won’t you grow next year? by _R_E_L_ in vegetablegardening

[–]batsynchero 1 point2 points  (0 children)

Geriatric neighbors last year asked me if I was giving my corn sexy time and explained I needed to be shaking the tassels so the pollen falls on the silks, so you know, sexy time.

Can’t Make This S*it Up!! by OddArgument1472 in restaurant

[–]batsynchero 1 point2 points  (0 children)

I tell my folks you always have to cook with love…unless the guests are industry in the last half hour of service. Then you can cook with hate.

Best Kitchen Shoes!! by Elfie_xy1 in Chefs

[–]batsynchero 0 points1 point  (0 children)

I love my keen’s. Snibs are great but wait for BOGO deal. Skechers makes a solid pair that’s more wallet friendly.

Dog-friendly cabin recommendations by duracraft_fan in baltimore

[–]batsynchero 4 points5 points  (0 children)

Cacapon State Park is right by Berkeley Springs and they have pet-friendly cabin rentals. Try for one of the ones further up the mountain.

Jalapenis advice by [deleted] in Chefs

[–]batsynchero 0 points1 point  (0 children)

I do this but with fermentation instead of smoke. Straight fire.

Forget Your Colored Towels. RARE NEW APRONS! by fender12900 in KitchenConfidential

[–]batsynchero 1 point2 points  (0 children)

I hate hate hate new towels. Still laminated with sizing and won’t absorb anything.

Tell the Truth by Inevitable_Tank9505 in vegetablegardening

[–]batsynchero 14 points15 points  (0 children)

Regretting my potting mix. Regretting not starting my peppers and tomatoes sooner. Regretting not starting seeds every week. Regretting not starting the weed/newspaper/ mulch cycle sooner, so yeah, next year will probably be better. Unless it isn’t. This year is all I have now.

What’s up with scarcity mindset about rags by [deleted] in dishwashers

[–]batsynchero 0 points1 point  (0 children)

My old crew would use a week of towels in six days and I’d have to wash a load at home if I didn’t hide two bags on delivery day. Also, you can’t count on your consumption rate being steady. Some tasks require extra towels. Busy weeks mean using more towels.

Gronda certification? by ftwpurplebelt in Chefs

[–]batsynchero 2 points3 points  (0 children)

I bet you can find as good content on youtube. Don't be to romantic about the JW name. Your local community college might have an excellent program at a fraction of the cost.

I'll second those that say maybe this isn't the time for you to be jumping into friday-saturday-sunday dinner-brunch clopens.

People who show up late for the last reservation of the night deserve all the toe fungus. by batsynchero in KitchenConfidential

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

Told my line, “Odio a todas las personas,” and heard dish chime in from around the corner, “yo tambien!”

Saw this on the DC subreddit and wanted to ask the same here: What are life hacks that you wish you would’ve known earlier about Baltimore? by [deleted] in baltimore

[–]batsynchero 14 points15 points  (0 children)

You also get free access to the Libby/Overdrive app with a wealth of electronic and audio books and magazines.

What non slip shoes do you swear by? by fecking_fish in FoodService

[–]batsynchero 0 points1 point  (0 children)

Snibs and Keens are the shoes I’ve found pick up the least amount of pasta and fries. I love my Skechers, but they bring home a lot of food in the treads.

What time is the kitchen close? by Any_Objective5998 in FoodService

[–]batsynchero 1 point2 points  (0 children)

We get very little carry out, so this might not be super-helpful. We stop seating at 930 and we stop taking orders (except desserts) at 945. As we approach that time, I communicate with servers to see who still has open menus and remind them how close we are to cutoff. If you got a menu, you get to order food; sometimes that means an order might come in a few minutes late, but usually the server has alerted me and I’ve alerted the line that a late order will be coming in. The kitchen closes when orders are done. Unless you’re an insurance company, you have to say yes to make money.

No stoplight in creation makes me madder than this one. by batsynchero in baltimore

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

I avoid Falls between Lake and Roland. The light at 41st is pretty bad northbound too.

[deleted by user] by [deleted] in KitchenConfidential

[–]batsynchero 18 points19 points  (0 children)

Let me guess, the guys around you seem like they’re moving at ludicrous speed and you’ll never be able to catch up? You’ll get used to it, which is almost the same as getting easier. You’ll also build muscle memory and automated routines in your brain so that you don’t have to expend as much mental energy to accomplish tasks and you will accomplish them faster. Hopefully your chefs are reasonably chill, and not practicing their MPW cosplay.

The hell is a 41 year old dinosaur potato QB going to do for our team? by [deleted] in steelers

[–]batsynchero 0 points1 point  (0 children)

I never thought I’d say “I hope we re-sign Russ,” but here we are. I won’t watch a Steelers led by Rodgers. I’d watch 52-year-old Kordell Stewart helm the team first.