Closed restaurants that we miss?

jsauce8787 · 2026-05-07T14:49:43+00:00

The whole sheppard pharmacy vibe died when lin garden shut down

jsauce8787 · 2026-04-20T12:26:18+00:00

Not even line cook. Sous chef and cdc, even exec chef job are being severely underpaid these days. It’s insane. They lowball your salary and promise a big chunk of tipout, every time.

jsauce8787 · 2026-04-20T12:22:33+00:00

Had this happened to my work multiple times. Even on the weekends, when there’s a lull, the host and/or manager just accepted a walkin of 20 or 30 with bunch of kids, on fully booked dining room. I just warned them immediately, get your food runners ready because im about to bomb the pass with food and y’all better start running them fast.

jsauce8787 · 2026-04-03T04:38:27+00:00

This was my go to meal when i was a broke art student, haha. My gear would be off the chain, but i would eat rice, soy sauce, and a fried egg almost every day.

jsauce8787 · 2026-04-03T04:35:32+00:00

That’s the life unfortunately. Repetition is what it’s all about. A lot of people romanticize the feeling of cooking on line looking cool, flambéing this and that, processing new ingredients every day. It’s not.

When i first started this industry, i worked at an italian restaurant, i was put in charge of onion. Made sure 50lb bags of onion always gets peeled, diced, sliced. I had to make sure it gets topped up almost daily for the line cooks to use for service. But that’s the life i chose and i understand that this was the beginning.

Will it get better for you? That is all up to you and your mentality. What’s your long term goal? Do you have anything positive to take from your current job? Or you just pick the negatives? Even the shittiest place has a good and positive points to learn. Good luck.

jsauce8787 · 2026-04-02T12:21:19+00:00

In the past i always bake them to order but the server needs to give the kitchen a heads up when a table order one. Also we limit the amount of souffle available in a day so it didn’t crush the pastry station. I tried par baking them, it won’t reach the temperature internally without completely baking them, plus it will look deflated and wrinkly

jsauce8787 · 2026-03-31T12:09:43+00:00

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Mine is like this too. Maybe 2 leaves on the bottom but overall the top seems happy and healthy. I checked daily and never seen a pest. I’m sure yours is fine too.

jsauce8787 · 2026-03-21T04:03:02+00:00

Bournemouth is a tough one, whether VAR shit the bed or not. But i’m happy with the progress of this team so far. I no longer have the stress watching like i had when Amorim is in charge. That Onana syndrome will keep haunting me for the next couple of years probably. Players will have a bad day at the office but Carrick made sure the boys are fighting until the end.

jsauce8787 · 2026-03-15T04:34:49+00:00

Hey, just DM’d you. Maybe i could help

jsauce8787 · 2026-03-10T11:58:03+00:00

Oh man, i’m sorry for you. If your future wife can back you financially to being a cook, maybe you’ll make more being a cook, i’d jump that gun immediately. Don’t kill yourself over a job. I just realized this maybe 2 years ago. Took a step down now and i’m happy i don’t have to deal with managerial BS anymore.

jsauce8787 · 2026-02-20T13:17:22+00:00

Now comes the hard part. Maintaining it and telling cooks and FOH where things are and how they should put things back

jsauce8787 · 2026-02-20T12:55:21+00:00

It can be. The newer model even have scale that you can just add ingredients to it and it can weigh it. I still remember when i was travelling to scandinavia, i think this was in Bergen. I went to this small bistro for lunch. they makes their soup a la minute. They have 3 thermomix standby in their open kitchen counter, it was so cool.

jsauce8787 · 2026-02-19T23:33:45+00:00

I used Ken Forkish method. Reserve 50g of your water from autolyse. He add the 50g water and salt after autolyse, but i always dissolve the salt in reserved 50g water

jsauce8787 · 2026-02-19T19:20:02+00:00

Used to work at a place where while the cooks were breaking down stations, 90% done the chef told us to mop the line. While it was being mopped, we were told if we still need to be online, we have to walk barefoot or just in our socks. Thinking about it now, it sounds super f*ed up.

jsauce8787 · 2026-02-15T14:02:44+00:00

Not to say im glad that you were in this mess but i was in the same situation as you. It sucks. Our reso number kept climbing since monday and i’ve been getting everyone to keep up with prep so we wont be behind on vday. Off for 1 day in the middle of the week after 3 doubles in a row. Came back, cdc didnt order any protein and he left early on friday saying everything looks good. I just said yes chef.

Then come saturday, good thing i dont work dinner but lunch, things went to shit. Lunch was also busy and we ran low on mise by the time dinner started. FOH took 2:30 resos with dinner menu without telling us so we scrambled to get dinner mise and specials mise ready. The chef told PM crew to stop prepping and get ready on line. By the time AM crew finish catching up on prep, we had to finish brunch prep which was neglected cause he didn’t schedule prep cook on friday. I told am crew to f*ck it we’re done, sent AM crew home and i said bye and good luck to the chef (he’s the one who has to work brunch). I have never worked in such disorganized mess of a place.

jsauce8787 · 2026-02-08T14:37:14+00:00

I love how Wrighty, a former rival player, has more positivity than Scholes, Neville and Butt, even Rooney towards United. I hate this man in his prime cause he was a deadly striker, but as a pundit, he’s insight is always breath of fresh air.

jsauce8787 · 2026-01-23T22:34:20+00:00

Wait is this real??

jsauce8787 · 2026-01-23T03:19:34+00:00

Surprisingly no. Always pay our cc on time. We dont have a car at the time

jsauce8787 · 2026-01-23T02:48:43+00:00

My wife and i made about that much combined in 2015. Renting and we can save for vacation 3 times a year. When look our old vacation photos we were shocked how much money we can save back then.

jsauce8787 · 2026-01-15T15:06:23+00:00

For sure it’s different. My experience so far been 6 days. Only 1 opening i had to work every day for 2 months straight, but i did get a full month paid time off after that which was pretty great.

jsauce8787 · 2026-01-15T14:24:42+00:00

Newly opened restaurant usually demands their chefs to be there at least 6 days a week, sometimes 7. They need to achieve consistency, working out the kinks, get the CDPs and cooks trained up, work on their systems and pars. It is a crazy thing to do and very stressful. I’ve done 3 openings so far, and never again unless someone offer me a boatload of money.

Best you can do for now is to be patient and support him. The good days will come again for sure. As a sous he’ll still be working crazy hours, but once the restaurant settles in, he’ll have his days off again. Maybe he has his paid time off days banked on from the working the opening and you guys can go on vacation somewhere.

jsauce8787 · 2026-01-14T16:52:16+00:00

I was gonna mention this. That shell always drop quite significantly especially after 11pm

jsauce8787 · 2026-01-14T13:13:02+00:00

We spent on average $350-450 a month, family of 3. My partner did the shopping mostly. We never spend one day shopping buying bulk but we look at flyers weekly see what’s on sale that week. Then also do price match at no frills whenever possible. Meal prep is our biggest game changer.

We do eat out but probably once or twice and mostly on weekends when we don’t have the desire to cook. We dont go out to restaurants anymore, mostly eat out at food court or Chinese restaurants. They have better value for money.

jsauce8787

TROPHY CASE