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Posts by Just Jim

The cute little hostess who broke my heart.
I use Corn Huskers Lotion. Others swear by Bag Balm, but it's too greasy for me.
Tough situation since the client is family. Different (unrealistic) expectations of you because of this. Good luck.
Curious. When I took a line cooking job for a couple of years I changed my title here to Line Cook. I actually took some flack from a former member because, as a line cook, I obviously didn't know as much as he did. I continued to post in this section during that time. Should I have refrained?
Unfortunately, his mid 30's.
Owner's stepson hired as restaurant manager, never worked in the business. Seen red faced and angry while placing water glasses on a kitchen scale. When asked why he looked so mad: "these are supposed to be 8 ounce water glasses, they weigh almost a pound! We're getting ripped off!".
I respect Pete's position. There isn't a one-size-fits-all answer to the question of whether someone should employ an inked cook. Ink has nothing to do with the skill of the cook, which I think Pete would agree with. It just might not be good for business, though it could be good, or may have no impact on business either way. Depends on the venue. But this thread didn't start out as to whether one should get/have tattoos, or what that says about that person. The OP...
I have 3, all on my right arm.
If the grill is extremely bad, you could sacrifice an old sheet pan. When the grill is hot, cover it with the pan, baking all of the build up until it can be brushed/scraped of easily.
Perhaps they are being turned/flipped too soon? Do your steaks stick? A burger has more surface fat than a steak.....you don't oil your steaks do you?
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