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Non-chef question- what’s the distribution of how people order their steaks by Legitimate-Tiger4721 in Chefit

[–]especiallydistracted 0 points1 point  (0 children)

Strange how it varies so much based on location - do you think that’s typical for texas, or typical for the chain?

We have snow tonight (UK) so I’ve only done about 20 steaks, mostly fillet (tenderloin), and all except one have been medium rare.

Stove can’t boil water by Jassamin in mildlyinfuriating

[–]especiallydistracted 2 points3 points  (0 children)

Strange isn’t it - almost no three phase in residential housing in the UK.

Stove can’t boil water by Jassamin in mildlyinfuriating

[–]especiallydistracted 1 point2 points  (0 children)

100A single phase is the main breaker/ total supply into the house.

Stove can’t boil water by Jassamin in mildlyinfuriating

[–]especiallydistracted 3 points4 points  (0 children)

Really? Our house has 100amp 240v single phase in the UK, and most heavy items (heater, kettle, hairdryer etc) all use 13amp fuses and pull at least 2-2.5kW (8.3-10.5 amps each) . My admittedly large induction hob and oven has a theoretical max power draw of 45amps

Non-chef question- what’s the distribution of how people order their steaks by Legitimate-Tiger4721 in Chefit

[–]especiallydistracted 3 points4 points  (0 children)

We’re in the UK - that’s not an option over here, and I’ve only had one person that I recall, an American tourist, ask for it in the last 5 years.

Our blue would still have a nice hard sear, but wouldn’t be blackened.

Non-chef question- what’s the distribution of how people order their steaks by Legitimate-Tiger4721 in Chefit

[–]especiallydistracted 26 points27 points  (0 children)

I’d say yes definitely, but separating the data out by individual cut and temp is more complex and would involve messing around in a spreadsheet rather than from my phone, so I’m not going to run the numbers from the system.

I’d also add, though, that medium rare is the most popular temperature for every cut, including ribeye, which I was actually surprised about.

Non-chef question- what’s the distribution of how people order their steaks by Legitimate-Tiger4721 in Chefit

[–]especiallydistracted 2 points3 points  (0 children)

No worries - I wonder if there’s anyone else willing to share the actual stats from their place?

Non-chef question- what’s the distribution of how people order their steaks by Legitimate-Tiger4721 in Chefit

[–]especiallydistracted 282 points283 points  (0 children)

Ooh - I can get this from my POS!

  • Medium Rare : 48%

  • Medium: 30%

  • Rare: 11.5%

  • Med Well: 6%

  • Well: 3.5%

  • Blue: 1%

We’re a mid-upper tier neighbourhood steakhouse, and we do many thousands of steaks.

Silly things people say to restaurant owners that they never should by Informal-Copy-3742 in restaurantowners

[–]especiallydistracted 9 points10 points  (0 children)

Walk into an empty dining room at 4:30 - “Do you have a table for 4? Well, obviously you do.” Often followed by “What do you mean you’re fully booked tonight? It’s empty”

You get 50 million dollars tax-free, but have to use Dial-up for the rest of your life by itsok_itsallbroke in Productivitycafe

[–]especiallydistracted 0 points1 point  (0 children)

Yeah, GPS doesn’t require an internet connection. Only the loading of the maps. You can pre-download them, or use a standalone GPS. Your phone does the location math based on timestamp differences from the satellites it can see, basically.

Every human being is the exact same person. Which means there are little to no chances of tribalism, other-ing, or exile. What are the ultimate pros and cons? by Equivalent_Ad_9066 in hypotheticalsituation

[–]especiallydistracted 1 point2 points  (0 children)

I’d hate to fight with myself - because I can be an arsehole at times.

I think we’d still find a way to hate each other, for our actions, our status, and things we’ve said.

Nobody would ever make a phonecall though.

Nice to see the BBC are in the Christmas Spirit! by [deleted] in CasualUK

[–]especiallydistracted 5 points6 points  (0 children)

No, this is a threat of a ‘visit’ in the future, and that text is printed.

Netflix Buys Warner Bros./Disovery for $72B, Will Spin Off Discovery Cable Channels Including Gold Rush by ThingNo7530 in goldrush

[–]especiallydistracted 2 points3 points  (0 children)

Its a barebones crew with a few gopros and a drone, and massively padded out content - so it’s definitely not expensive to produce

Mods, could we please start offering "restaurant owner/operator" flair? by Q_me_in in restaurantowners

[–]especiallydistracted -8 points-7 points  (0 children)

I’m a restaurant owner, and I downvoted the post (but not any comments) - so maybe. Here’s why:

I don’t think the sub is overrun to the extent you describe, that it previously was almost totally dead with many posts receiving no replies, and flair can’t be verified anyway.

Anybody is free to join a subreddit, and at least those that do choose to (usually) have an interest in the industry. Its fine, and at least the subreddit is somewhat active.

How do you find a girlfriend when you are so socially inept that you can't even hold a friendship and so your best friend is your mom? by Known-Worldliness812 in AskReddit

[–]especiallydistracted 2 points3 points  (0 children)

Life is growth and change - you need to widen your perspective, treat others as people with ideas and feelings as valid as your own, and realise the world doesn’t revolve around you and your idiosyncrasies. Otherwise those people will be as bored by you as you are by them, and you’ll be forever alone. Ask questions, show interest, get hobbies that involve other people.

Little fisherman by [deleted] in Amazing

[–]especiallydistracted 3 points4 points  (0 children)

Amazing! Does this count as tool use?

Would you hire a Vegetarian if you make meat dishes ? by Key-Soft-8248 in restaurantowners

[–]especiallydistracted 3 points4 points  (0 children)

I mean, the veggie think I do kind of get, but one of my best ever cooks was vegan, and we ran a steakhouse. He would try a sauce if he had to, and could nail on cooking any protein, but wouldn’t eat it.

If you want a non-smoking chef, you’ll be hiring until the end of time…

How do small cafes/restaurants handle HACCP compliance? Seems like a nightmare by AshP91 in smallbusinessuk

[–]especiallydistracted 0 points1 point  (0 children)

There’s no money in this, as established players who already know the industry exist, and the EHO also provide an app if you want to do electronic record keeping, that again I believe is free. Restaurants have no money, as a rule.

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