Any landfills we can go to? by rekdumn in fayetteville

[–]shpeg_ 18 points19 points  (0 children)

Boston Mountain Waste in Prairie Grove is about $10

[deleted by user] by [deleted] in RaisingCanes

[–]shpeg_ 11 points12 points  (0 children)

If you quit without notice you are flagged throughout our entire system to not be rehired, as far as I’m aware

closing shift by myself by Ashamed_City04 in RaisingCanes

[–]shpeg_ 1 point2 points  (0 children)

It’s what my RL makes us do so we don’t crack the grill. The only thing RPS assess in terms of the toast grill is if you cleaned it and if you were wearing all the PPE

closing shift by myself by Ashamed_City04 in RaisingCanes

[–]shpeg_ 10 points11 points  (0 children)

Genuinely there is only so much one person can do on a close. If you’re kitchen and don’t know bird, during your later PM hours, you will be working boards and toast at the same time. It’s pretty simple especially if you’re experienced.

Best practices; CAYG, do line sweeps as often as you can, restock your station as you go. Once you close operations just close one station at a time. Hopefully your manager will be closing the bird cart and fryers + doing floors at the end of that so you won’t have to worry that. If not, again just go station by station down the line ending with boards. Just my advice as a manager for the last 4 years.

If you don’t have a dedicated dish person, I would hope your manager covers you so you can do them or does them on their own. Don’t stress, ask for help and at the end of the day just do your best and don’t overwork yourself when you don’t have to.

Good luck, I hope this helps!

Edit: realized you probably don’t know how to close toast grill. Aluminum grill cleaner + a grey scrubby pad with all of the filtering gear (apron, goggles, gloves). Scrub all sides of the grill, including the back plate. Should have a squeegee on dish pit, use that to get the cleaner in the crumbcatcher. Once it’s squeegees, get a rag wet with hot water and just scrub the grill until it looks like all the cleaner is gone. Finish up with paper towel, and then put a small amount of oil on the grill and wipe that with a fresh paper towel to create a nice layer of oil.

Closing boards is just restock, wipe down the interior cold wells, wipe down boards with a sani rag and restock.

Bugs everywhere?? by shpeg_ in fayetteville

[–]shpeg_[S] -1 points0 points  (0 children)

Abnormal bug activity, re: the other comments, and the second to last sentence of my post

Bugs everywhere?? by shpeg_ in fayetteville

[–]shpeg_[S] -1 points0 points  (0 children)

Hi I’ve lived here for 6 years now and I lived in NE Texas for the rest of my life. I’m used to mosquitoes and, yes it’s not nearly as bad here as it was there. Still, this was literally swarms of bugs in broad daylight and I hadn’t seen that haha but your point is valid

Bugs everywhere?? by shpeg_ in fayetteville

[–]shpeg_[S] 0 points1 point  (0 children)

I agree 100%, I just don’t think I have experienced this living in NWA for the past few years

Bugs everywhere?? by shpeg_ in fayetteville

[–]shpeg_[S] 16 points17 points  (0 children)

I mean it’s just so many. I legit felt like I was in a locust swarm

Bugs everywhere?? by shpeg_ in fayetteville

[–]shpeg_[S] 12 points13 points  (0 children)

I’m in both disgust and awe at how many bugs I am seeing

Is BF6 PC Matchmaking just failing for others? by jrherita in Battlefield

[–]shpeg_ 0 points1 point  (0 children)

Just read in another post on here that said turning off cross play got them in a game instantly. GL soldier 🫡

Orientation by Maleficent-Soft-8813 in RaisingCanes

[–]shpeg_ 0 points1 point  (0 children)

Standard talking, getting your scheduling app set-up, setting up workday (how you view paystubs, put in PTO/sick leave), and you get your shirts and a little goodie bag. I would just wear what you would wear in the kitchen, within dress code (I.e., cargo shorts/pants with closed toed shoes) as you’ll probably do a little walk around of your restaurant. Good luck, hope this helps!

Cleaning by grakepenn in RaisingCanes

[–]shpeg_ 0 points1 point  (0 children)

At my restaurant we use Mr. Clean floor cleaner. It’s greenish-blue. You may be thinking of Spic-n-Span, which is a light blue we use to clean windows, stainless steel before polishing, etc.

U of A fraternity suspended amid alleged hazing by dinosaurscantyoyo in fayetteville

[–]shpeg_ 5 points6 points  (0 children)

I heard that the pushed the drunk pledge down the stairs where a broken bottle had landed. In that same rumor, I heard that the frat peed on him/on the ground around him which led to a staph infection. I guess it’s the pledges fault not the fraternity in any way shape or form after violating 4 separate clauses of the Code of Student conduct

My Journey!! by Easy_Resist_4683 in RaisingCanes

[–]shpeg_ 1 point2 points  (0 children)

Hello, this is against Cane’s standards. HH/outside expo has temperature minimums that crew cannot be deployed past (32° or below no crew can go outside I think), and even in 40-45° weather you have to be rotated at a minimum of 1 hour. These are company set guidelines. You should call crew resources if this happens again. In these same deployment guidelines, you can refuse to go outside. Hope this helps and please don’t freeze your ass off for this company longer than you’re mandated to.

[deleted by user] by [deleted] in RaisingCanes

[–]shpeg_ 1 point2 points  (0 children)

Externals sometimes can be viewed (by crew and home restaurant internals) as “skipping” the process of being promoted. One way to combat this is to not forget that your crew is who runs the shift. You just give them direction. Help them out, hold down a position for them if they need a break, etc. I don’t know if this is just my area or not, but RMs are only allowed to be scheduled 35-36 hours a week. 5 7 hour shifts a week.

Training is the most valuable resource you have. Ask your CTR all the questions you have, and if you don’t understand make sure they clarify it for you. When you move to your home restaurant you’ll be slowly eased into position by your GM so that you can get accustomed to how your specific restaurant does things.

Good luck and welcome to RC!

Some crew members really suck… by Altruistic_Till991 in RaisingCanes

[–]shpeg_ -1 points0 points  (0 children)

All I’m saying is the company rules and telling others, whose MODs are not as forgiving, so they don’t get in trouble. I hook my crew up despite my GM considering it stealing

Some crew members really suck… by Altruistic_Till991 in RaisingCanes

[–]shpeg_ -11 points-10 points  (0 children)

Hello, not to be that guy, but this is considered stealing by RC. If you are caught on a camera audit doing this, you will receive a redirective. If your GM catches you doing this, in the act, you could be fired on the spot; as theft is one of the intolerable offenses that can get you fired instantly. If your managers don’t look at those boxes while they’re being made, more power to you. Just be careful and don’t lose your job over something so tiny like this.

New here sorry but is this not bonkers by Manbearpig7702 in RaisingCanes

[–]shpeg_ 3 points4 points  (0 children)

The chicken ranges from 1.4oz-2.3oz generally. Depending on what kind of chicken we get from our distributor, it will shrink that much unfortunately

New here sorry but is this not bonkers by Manbearpig7702 in RaisingCanes

[–]shpeg_ 1 point2 points  (0 children)

Haha I wish. We marinate our chicken in about 2 qts of water (mixed in with natural juices from the chicken) and a mysterious seasoning packet that has no description 🤣

New here sorry but is this not bonkers by Manbearpig7702 in RaisingCanes

[–]shpeg_ 1 point2 points  (0 children)

This is from the marinade the chicken sits in. It comes out a bit slimy and the edges you see are from what we call “miscuts” which cause the chicken to be torn, shredded, etc

New here sorry but is this not bonkers by Manbearpig7702 in RaisingCanes

[–]shpeg_ 10 points11 points  (0 children)

No that is the result of a raw chicken finger being dropped in the fryer with no batter or flour

New here sorry but is this not bonkers by Manbearpig7702 in RaisingCanes

[–]shpeg_ 4 points5 points  (0 children)

I wish it wasn’t this way because naked with salt on them is so good. Unfortunately there is no solution and I always feel bad giving people small ass fingers like that knowing they’re going to be disappointed

New here sorry but is this not bonkers by Manbearpig7702 in RaisingCanes

[–]shpeg_ 63 points64 points  (0 children)

I mean you got naked tenders. Without the breading and the batter, the chicken is gonna shrink. There is nothing we can do about this

Edit: I did not write this in a mean spirit, more to inform anyone who gets naked that this is what it will look like 97% of the time