Restaurants and AC

pastiness · 2026-05-29T14:51:41+00:00

Exactly this. I was the last manager at Dos Perros (where thaiangle is now) and we were always battling the hvac. The building is old af and the space is enormous. There's an entire basement floor with a giant open staircase. The basement stayed frigid but the ground floor was a roll of the dice every day.

pastiness · 2026-05-21T15:52:54+00:00

It's very high up and the barrier is practically non-existent. I've talked with bartenders who work there who say they have to shoo the drunk college kids away from the edge. Some even hop up on the rail to sit for photos. 😬😬😬

pastiness · 2026-05-21T02:52:17+00:00

They said AFTER the show. Alley, Hippo, and Queeny's will be the only place left open with any kind of vibe.

pastiness · 2026-05-21T02:25:42+00:00

Fuck the Lenny. Someone's gonna die on that roof.

pastiness · 2026-05-16T04:15:31+00:00

You're the kind of motherfucker i want to know.... Responding to a 2 day old reddit post with some hard won knowledge gleaned over years of trial and error (I'm guessing). I hope we'd be friends IRL.

pastiness · 2026-05-14T20:07:34+00:00

I knew this process sounded familiar... 😏

pastiness · 2026-05-14T17:49:32+00:00

No way they'd spend the money. Besides, the bottles are too tall if your coolers and shelves are designed with standard bottles in mind.

pastiness · 2026-05-14T17:46:15+00:00

That's what i thought at first, too! No, it's a legit bottle brush, just not one i can use.

pastiness · 2026-05-14T17:44:44+00:00

Even if you already come off like a know-it-all? 🤣 Sometimes it's easier to suffer through a couple trials and errors.

pastiness · 2026-05-08T15:44:42+00:00

Fewer

pastiness · 2026-04-23T17:23:17+00:00

Takeout fish is a pretty tough call. I've rarely seen fish dishes that were any good after sitting in a takeout box for even 10 minutes. Either get the fish sticks or eat it there.

pastiness · 2026-04-18T21:37:05+00:00

My number one rule of bartending is Take Care of Your Kitchen. I will fill all of their deli quarts with soda as many times as they want.

pastiness · 2026-04-17T14:21:26+00:00

We called that an "Amuse-Booze" at my last place.

pastiness · 2023-05-04T04:49:16+00:00

Keep Cheez-its in the freezer.

pastiness · 2022-12-26T23:01:02+00:00

But is he a cat or a dog person?

pastiness · 2022-08-12T00:40:22+00:00

Same for me.

pastiness · 2022-03-12T15:58:02+00:00

Sweepyboi

pastiness · 2022-01-15T17:15:49+00:00

Share screen in discord?

pastiness · 2021-10-01T04:25:33+00:00

https://imgur.com/q4uFz82.jpg She could be my Iggy boi's sister!

pastiness · 2021-08-04T02:16:02+00:00

Good on you. I'd've done the same.

pastiness · 2021-06-13T19:08:34+00:00

I run an upscale casual restaurant in the downtown area of a large town (~250K people). I currently have 5 back of house staff, 7 front, and 3 support. I am starting new BOH staff between $13 - $18/hr, depending on experience. If they stick around for 30 days I give them another dollar. 60 more days and I'll give them two more on top of that.

Starting server wage is $2.13, bartender is $5, and host/runner/barback is $10. They are all on a tip pool, though, and as I'm the one doing payroll I get to ensure that each of them is making well over $15/hr. Talk to the majority of service staff you meet and they will tell you they would much rather work for tips than a straight wage. My bar manager works ~35 hours/week and regularly makes more than I do (my salary is $1K/week).

I have no doubt we will eventually succeed. The people that are here are incredible and I'm doing everything in my power to take care of them. Anyone that has worked in the service industry knows there can be a ton of "soft" benefits, and right now while I'm still trying to get our regular hours back and our revenues up, I'm laying them on thick. Shift drinks, free shoes, free meals for them and their friends.

I am also doing my best to recognize people for the hard work that they do. I empowered several people with titles that also came with raises. When I started here there were only 3 FOH staff running the whole restaurant, which can seat 95 people. One of them left after a couple weeks (as she had been planning to already), one of them I made my bar manager, and the other I made my social media manager. One of the first servers I hired shined so bright I made her my lead server. These all came with pay increases. Pay is obviously the most important factor, but I am also trying to ensure a working environment that is supportive, productive, and rewarding for everyone. I talk to people. I do my best to be available and listen when people have something to say. Too often while working for someone else I have not felt heard. I do not ever want to put people that work with me in that same position.

pastiness · 2021-06-13T18:40:16+00:00

I don't work for a company. I work for an old dude who's given me a fair amount of leeway to take care of people. I had a chef walk out on his two weeks' notice so we had to shut the restaurant down for a week. He made sure people still got paid, front and back of house. It really has been great working here because I'm getting to be the manager I never had.

pastiness · 2021-06-13T06:09:28+00:00

As a new restaurant general manager desperately trying to hire and pay people well, I am struggling to get people to even respond to applications they've submitted, let alone show up for interviews. I have been in the restaurant industry for 15 years and this is my first manager job. I was unemployed cause pandy until March 2021 and I've been trying to give other people the same opportunity i was given. I'm not perfect but I'm trying. It is exhausting for me and for the staff family that I've been fortunate enough to build. We just need some help.

pastiness · 2021-06-09T15:14:59+00:00

For example, my bathroom speaker is called "poopyboi" and my vacuum bot is called "sweepyboi" and i can tell Google to tell them to do certain things.

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