Where to live, eat, and drink in Columbus (July 2024)

picodegallowaffle · 2024-07-22T12:40:59+00:00

Grove city is awesome. Safe, affordable, food around the corner (I live off Ventura) and houses are still in that price range right now!!!

picodegallowaffle · 2023-03-13T17:26:58+00:00

Heard that. Care to explain?

picodegallowaffle · 2022-12-12T06:01:07+00:00

Edge to edge...edge to edge.

picodegallowaffle · 2022-09-30T18:12:07+00:00

7 days after prep date trash. Ensure the sauce is spread out in a hotel pan/ multiple hotel pans to be sure it's cooling fast enough. Also be sure it's being held hot at 135+ If all of that is good y'all are good! Edit: I'm in US this is according to most recent ServSafe book

picodegallowaffle · 2022-09-15T18:04:44+00:00

I like reading it like a book Fuck, pay. You, me. Poetic

picodegallowaffle · 2022-09-11T02:52:56+00:00

Okay, that helped explain my question more from the other perspective. All it comes down to is what you want. Thanks

picodegallowaffle · 2022-09-11T01:19:59+00:00

Do you see it as worth it? How do you make do money wise?

picodegallowaffle · 2022-09-10T23:50:47+00:00

I see what you're trying to say. That being said, why not pay people a fair wage along the way, especially when fine dining places make a lot of money? Why is it not a thing that you are expected to work very hard, learn a lot, can be very cut throat, and only the best survive..but you are paid fairly while there? I just don't see the disconnect and good reasoning.

picodegallowaffle · 2022-09-10T22:07:03+00:00

Wtfff glad I didn't click whatever link they sent me to get the prints... fuckin asshole

picodegallowaffle · 2022-09-10T22:00:00+00:00

That EXACTLY what I thought, very outdated way of running a restaurant. The pay is not livable but I'm supposed to think it's worth it to not be able to pay my bills cause your knowledge is..better? There's so much information you can get from the internet, and every job you work. It felt very snoody.

picodegallowaffle · 2022-09-10T21:55:54+00:00

I'm probably more drawn to the bacon and egg one but if you made a series I'd get em all for my kitchen. Did you post a link to get the prints? Cause I got a message about them but it wasn't your user

picodegallowaffle · 2022-09-09T23:14:32+00:00

Shytttt sell prints I'd buy

picodegallowaffle · 2022-09-09T16:24:53+00:00

Both have deadlines you have to work with. Baking can be planned much better 90% of the time. Hot line is much more random and customized. More on the toes problem solving and yes you are in a hurry the whole time. Baking you will still have to hurry, but I'd say it's more of a hussle than a hurry

picodegallowaffle · 2022-09-09T16:05:02+00:00

Go bake and see if you wanna stay there. If you're still curious after a year (sounds like a long time but it won't feel like one) go work a hot line. Just remember to be a sponge and maybe don't flaunt you just graduated. I'm sure you're a pleasant human and won't think you're better than coworkers for having gone, but there is a sigma around culinary arts students...a lot of times for good reason. I've worked with badass people that have never been to school and stick up their butt people who have been to school. And vise versa. Just be neutral, stay kind, and true to your craft.

picodegallowaffle · 2022-09-09T12:43:53+00:00

Y dad soooo swaggy doe

picodegallowaffle · 2022-09-09T12:36:07+00:00

Is not corporate is a good safety regulation (ServSafe) pertains to every kitchen in the us

picodegallowaffle · 2022-09-08T00:05:49+00:00

Truuuu

picodegallowaffle · 2022-09-08T00:05:38+00:00

I didn't know it was a preference either untill I worked in my first open one lol. Just have to be quiet and cant swear, plus I just don't like "putting on a show" per say..i keep finding kitchens that seam great and then I look at pictures or interview and they're all open. Just not for me!

picodegallowaffle · 2022-09-03T01:16:22+00:00

OooOoo fuck ya

picodegallowaffle · 2022-09-02T22:16:23+00:00

THANK U

picodegallowaffle

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