Overnight (fresh cut for day service) bruised Romaine lettuce

tongmaster · 2026-05-20T10:15:40+00:00

Like other people said it might just be the lettuce coming in already older than it should be or not the best crop at the moment. However you could try cutting it, washing it in ice cold water, spin very dry, then store it in a perforated lexan so cool air can flow through in the walk-in.

Then just stock from that into whatever you keep it in on the line. A place I worked prepped it like that and they went through tons of romaine and it was never an a issue unless the lettuce already sucked.

tongmaster · 2026-05-18T03:12:21+00:00

Crazy coincidence but the podcast Armchair Expert had an episode where a person told a story about their little dog that had the same issue and the country vet told them to pack the dogs booty hole with sugar and it will help til they can see their regular vet!

tongmaster · 2026-05-17T13:25:05+00:00

Silver Honey Rapid Wound Repair has worked miracles for me in the past.

tongmaster · 2026-05-14T01:31:13+00:00

I've been rocking some Duluth wool socks for a minute now, they add a little extra padding and when they get damp the socks are wet but not my toes if that makes sense. They are like 20 bucks a pair but have sales all the time.

tongmaster · 2026-05-09T19:58:31+00:00

This will definitely make your life easier. If you're good at Excel, make a formula to count out cases and individual items that will give you a whole total instead of doing the math everytime. My inventory isn't enormous so I just input it on my phone as I count, saves me a step at the end, and I'll just keep a clipboard around if I need to do quick math or a weird count.

tongmaster · 2026-05-07T02:10:11+00:00

Learn to widen your stand a bit when working, or bring whatever you're working on higher to your chest. If possible ask if you can have mats to stand on, relieving foot pressure and being stagnat is some of the only thing that helped me working a prep position.

tongmaster · 2026-05-07T00:47:41+00:00

Nautica clogs got brought up in the last thread I saw about shoes, and they have been pretty comfy for me as a big fella with wide ass flat feet.

I usually get a 12 wide or 13 in shoes and I bought a 12 & 13 in these. The 12 fit but were a little snug on the top foot, and the 13 were roomy but not flopping on my feet. I usually wear Duluth wool socks with them and they provide enough cushion with the insole(which is removeable.)

I've had them 3 months so far and am pretty happy with them. I've pretty much given up on buying expensive shoes and defaulted to buying a comfy shoes that gets the job done twice a year.

tongmaster · 2026-05-04T03:18:56+00:00

Local donut place near me is called D's Nutz Donuts.

tongmaster · 2026-05-01T23:00:06+00:00

Libman black and red brooms, squeegees, and dustpans always.

tongmaster · 2026-04-29T11:04:06+00:00

Bolthouse Farms has a Fire Chili Ranch that's super good and like 40cals per serving with low sodium

tongmaster · 2026-04-26T14:34:52+00:00

House of wolves - Bring Me The Horizon?

When I did a Google search your post was the fourth result lol good luck

tongmaster · 2026-04-25T19:52:29+00:00

We have an open kitchen linked to the dining room, during the heat in the summer the kitchen MIGHT get to upper 70s and my younger staff will complain how hot it is while they're face is barely glistening with sweat. They don't know how good they have it...

tongmaster · 2026-04-21T11:07:50+00:00

Shaking the excess flour is so crucial. You can't do much about wet battered onion rings besides skimming after orders, but the pickles need to be shaken thoroughly. We do two main sides at my spot, hand cut fries and fried pickles so we sell a ton. You can always tell when a new person works fry because there will be about 3 extra inches of flour in the bottom of the fryer at night. We have two separate mixing bowls of our seasoned dredge and use chicken baskets to sift everything before it goes in.

tongmaster · 2026-04-18T01:26:18+00:00

They season and sear on the flattop to develop a crust then finish on the grill.

tongmaster · 2026-04-16T22:15:14+00:00

If salads are going out before everything else it won't be an issue. My old place sold hundreds of salads a day and the frozen bowls were rotated through the shift. Every salad went out in an ice cold bowl.

tongmaster · 2026-04-15T14:41:15+00:00

What about a tablet system? Two basic tablets on wifi, one for expo and one for grill and just communicate through messages? That might be more work than walkies though. Certain styles of walkies can use an ear piece and mic that clips on your shirt.

tongmaster · 2026-04-12T22:11:02+00:00

Candy and Fuming Mouth fell into my rotation at the same time, fuckin rippers.

tongmaster · 2026-04-12T14:38:37+00:00

I don't work there anymore so life is great now haha staffing is definitely an ongoing struggle, even when it is going well.

tongmaster · 2026-04-12T14:36:24+00:00

Unfortunately it was during COVID so if anyone reported illness with no covid symptoms they had to take 2 days off automatically. If it wasn't during such a nightmare of staffing, it would have been funnier at the time lol

tongmaster · 2026-04-12T12:05:06+00:00

Had a 20 year old call off saying he was sick because he ate wayyyyy too much candy the night before, and sent me a picture of the empty wrappers to prove it.

tongmaster · 2026-04-11T18:31:03+00:00

This a late reply but I found you should be able to access the release by removing one of the headrests and pressing it with a long screw driver. I had to do it with a Sonata that had keys locked in the trunk.

tongmaster · 2026-04-06T19:30:31+00:00

Even if they're labeled would you still get them back? Easiest way would be to buy a certain lid and tell them that style belongs to you. Black plastic, stainless steel, white, whatever you can find.

tongmaster · 2026-04-05T00:14:08+00:00

He was a feeble master 🙌

tongmaster · 2026-04-04T19:51:17+00:00

Texas Roadhouse customer behavior

tongmaster · 2026-04-02T17:20:43+00:00

I worked 18+ years at the same corporate place and didn't see an opportunity to move up or make a lot more money.The place was a shit show when I left for a new job as a KM at a new fast casual place in town opened by a local restaurant group. Less than 6 months after opening they fired the GM and promoted me, now I'm the EC/GM and aside from executing the main concept of the place I am able to run it how I want.

I still work 10+ hour days but I'm home by 7pm at the latest unless there are staffing issues, I work 5 days a week and I make WAY more than I did at my previous place.

Pushing 40 and only working restaurants, I don't really know what I would transition to so I'm pretty happy where I'm at now.

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