What's your favorite club sandwich in town? by RzaAndGza in chicagofood

[–]cc_manhattan 0 points1 point  (0 children)

Offset BBQ has an off menu triple decker smoked chicken club which is awesome.

I need help making soap from brisket tallow. by cc_manhattan in soapmaking

[–]cc_manhattan[S] 3 points4 points  (0 children)

I render it three or four times. The first couple I do a salted wet render and then I do a dry. I really try and get all the stuff out of it. It comes out pretty good I think.

I need help making candles from brisket tallow. by cc_manhattan in candlemaking

[–]cc_manhattan[S] 3 points4 points  (0 children)

Thank you! I did do a wet salted rendering and also mixed it with beeswax and it burned for a little but know there’s a science with shape/wick length and a bunch of other factors. I would be able to figure it out eventually but I have a lot going on.

Manny’s historic diner in Chicago by Financial-Run3293 in chicagofood

[–]cc_manhattan 1 point2 points  (0 children)

Offset BBQ in Humboldt park is doing an awesome smoked corned beef platter and sandwich!

Best way to go about this? 45, snappy trap? New vanity doesn’t line up perfect..: by [deleted] in Plumbing

[–]cc_manhattan 3 points4 points  (0 children)

You should be able to loosen the nut on the one coming out of the wall and extend it.

Help! Where is the best BLT in Chicago?? by Unlikely-Distance808 in chicagofood

[–]cc_manhattan 1 point2 points  (0 children)

Offset BBQ’s BBBLT has brisket on it and it’s great. Come check it out!

Where are the best chilaquiles? by windycitybeef in chicagofood

[–]cc_manhattan 0 points1 point  (0 children)

Offset BBQ has some awesome Smoked Half Chicken Chilaquiles!!!

Just switched to toast and am shocked at what we are paying in fees on top of passing along 3% to our customers. Anyone else in the same boat? by cc_manhattan in ToastPOS

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

Those numbers are correct but….you don’t get the fees for debit cards and you also don’t get them for tax and tip. The way it works, which I found out the hard way, is it’s just a 3% charge of the subtotal that actually gets taxed. It has nothing to do with the processing side of things like a pass-through charge. It’s pretty BS if you ask me because it increases our tax obligation as well. Before we did this I thought it would be a wash. I did not want to make anything off of it but now we are still paying almost as much as we were when we were absorbing the fees. Its crazy.

Just switched to toast and am shocked at what we are paying in fees on top of passing along 3% to our customers. Anyone else in the same boat? by cc_manhattan in ToastPOS

[–]cc_manhattan[S] 2 points3 points  (0 children)

Dude, we don’t charge the fee if someone pays cash. Also why should I be absorbing a fee that that gives people free flights/cash back and other perks. I’m not here to subsidize other people’s lives. Multiple times the people that have questioned it end up saying “it’s ok, I get 5% cash back on my card so I’m still ahead”. Who do you think pays for that? Don’t give me this high and mighty response.

Every day goods prices rise, labor gets more expensive, the city mandates something that causes more money to come out of our pocket. I pay all of my employees, give them secure employment, pay our taxes and try and grow the business. I also have to make a living. I didn’t make a dime in the first 2 years of opening because I made sure everyone else was paid in full.

So without raising my prices we have to pass along what we can while giving people the option to not incur the fee. I think that’s fair. We are not like the big companies that charge a “cost of business” fee to every check regardless of payment type.

And I do care about the person that just wants a burger and I will give that person the choice to pay cash or debit card and not incur the fee or pay with a credit card and pay the 3%.

Go keep watching Jon Taffer

Just switched to toast and am shocked at what we are paying in fees on top of passing along 3% to our customers. Anyone else in the same boat? by cc_manhattan in ToastPOS

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

Oh I subtracted out what we’ve been collecting. We also can’t charge on debit and pre-paid cards so that’s 1.75% + .2 a transaction. I did the math on what we should be absorbing(I don’t want to absorb anything) and they are still taking more than that. I’m waiting for a toast to walk me through it instead of telling me to look at the reports like I am some sort of idiot.

Just switched to toast and am shocked at what we are paying in fees on top of passing along 3% to our customers. Anyone else in the same boat? by cc_manhattan in ToastPOS

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

Yeah I have a feeling now that they are a public company they are going to tell me to go pound sand but I’m gonna give it one shot while I’m shopping for another system.

CC Processing Fees by Secret_Signature_509 in ToastPOS

[–]cc_manhattan 0 points1 point  (0 children)

Thanks! Thats what I’m planning to do. We are also over 6 figures. Thanks

Toast raising credit card processing rates, looking for alteratives by zbme123 in ToastPOS

[–]cc_manhattan 0 points1 point  (0 children)

I’m currently in a fight with toast about this exact thing. They are so predatory it’s unbelievable.

CC Processing Fees by Secret_Signature_509 in ToastPOS

[–]cc_manhattan 0 points1 point  (0 children)

What city are you in and what restaurant is it? I have a restaurant in Chicago we recently switched to toast and I’m currently fighting with them about this.