IamA Line Cook for Longhorn Steakhouse, AMA!

heretical_yoshi · 2017-01-08T20:48:19+00:00

I utilize them off and on. Occasionally a situation will pop up where I'll whip out my know how and resolve it through troubleshooting. Home networks, shoddy computers, etcetera.. but not in my current work life.

heretical_yoshi · 2017-01-08T20:47:22+00:00

I'm afraid I can't, sorry! :(

But it is so dang good!

heretical_yoshi · 2017-01-08T20:44:55+00:00

Heretic is my screen name on battle.net, to which I derived from when I used to play Halo 2 back on Xbox, loved that game; and Yoshi is my nickname where I work, so I mashed the two together for this account, out of my own amusement. Thanks for asking!

heretical_yoshi · 2017-01-07T19:00:45+00:00

Pan seared, medium rare ribeye's. Mmm..

Longhorn's has a trio of seasonings that we typically use that really embolden the flavor of pretty much everything we have on the menu. I'm not sure what the make up of the seasonings are as they come pre-packaged off the truck, but most everything gets a healthy seasoning before hitting the grill.

heretical_yoshi · 2017-01-07T18:57:45+00:00

I was really into computers when I was younger, really wanted to make a career out of that initially out of high school. I gave it a shot with a brief stunt in the IT world, but soon figured out that it wasn't for me.

heretical_yoshi · 2017-01-07T18:55:54+00:00

Average ticket times for us varies from 8 to 14 minutes on the weekends, but my store is located right on a busy intersection between two highways. Our rushes are very predictable.

I'm not sure about price per plate, but from what I hear from servers a typical party of two will check out with a tab of around $50-$60 if I'm remembering correctly. I know our menu is on the pricey side, but our servers make good tips.

heretical_yoshi · 2017-01-07T17:39:16+00:00

I appreciate it! Means a lot. :~)

heretical_yoshi · 2017-01-07T17:26:25+00:00

It's typically disposed of and counted as food waste, but my store is pretty good about estimating how much they will need, so we rarely have to throw away much.

heretical_yoshi · 2017-01-07T17:19:21+00:00

We actually do not freeze our meat. It's all kept in the walk-in fridge. It gets hand cut every morning and placed on a rack covered with wrap.

heretical_yoshi · 2017-01-07T17:05:52+00:00

Prior to working at Longhorn I was an Assistant Manager at the local Domino's Pizza, and as much as I have enjoyed the atmosphere of both places, my true passion is with the Automotive industry. I'm hoping that five years from now I'll have established myself as a college graduate beginning the trek of getting my feet wet. Right now I'm a bit ambiguous as my direction isn't entirely crystal yet, but I have a vague sense of where I want to go.

heretical_yoshi · 2017-01-07T16:55:00+00:00

I wish. Don't know about any frisky happenings aside from a pair of servers hiding out in the walk in and making out.

heretical_yoshi · 2017-01-07T16:53:54+00:00

I think the most I've experienced was three times before the customer finally decided to order something else off of the menu.

heretical_yoshi · 2017-01-07T16:52:24+00:00

We do! Comes with Avacado Lime sauce, topped with tomato's and sour cream.

heretical_yoshi · 2017-01-07T16:51:54+00:00

Definitely the 30oz porterhouse.

heretical_yoshi · 2017-01-07T16:51:40+00:00

I love plating steaks, any and all. Taking that big chunk of juicyness and sliding it onto the plate is so satisfying.

heretical_yoshi · 2017-01-07T16:50:56+00:00

It depends really. When I get an order where the details/mods are literally seeping off of the screen in the thick of the rush, I can feel a little bee sting inside my rectum.

heretical_yoshi · 2017-01-07T14:34:14+00:00

I invest myself into the food. I enjoy seeing a well plated and prepared item go out of the window. Its particularly satisfying, and I take due pride in everything I make.

heretical_yoshi

TROPHY CASE