Posts by chefboy2160

A firefighter was working on the engine outside the Station, when he noticed a little girl nearby in a little red wagon with little ladders hung off the sides and a garden hose tightly coiled in the middle. The girl was wearing...

 

My boss hates it when I shorten his name to Dick, Especially since his name is Steve.  

When u think ur having a bad day, just think someone else is gonna have snooki as there mother!!!!!  

I cant even comprehend how you can run a 12% food cost. 10% would be impossible IMHO! Lower food cost items such as Pizza and Pastas normally run in the low 20s and unless you are doing concession type prices (5 dollar beers,sodas...

Sadly I feel that a lot of the modern crop of employees are seriously lacking in a basic work ethic.An employee with integrity is getting harder and harder to find and this is one thing you can try to teach but the sense of entitlement...

Simple green hand cleaner will do the trick. I read about this on another forum and have been useing it for years as I sharpen dry. Simple green with a Scotch brite and a rinse and dry and you are good to go.

It sounds like A will get you more money initially but perhaps B would be the place to go to school at and look for the long term. A has the publicity of the chef and you will never be known for your work there as it was all the chefs...

Quote: Originally Posted by chefedb  To make anything out of an 8 ounce tail other then serving it that way is plain crazy. You will never get your $ back. I would only run it 1 or 2 days a week and 8 ounces is far to...

Sheesh when I worked the Hotel Casinos in Reno a slow night was 700 covers during the week and weekends went up to 1200+ for the PM shift in the Coffee Shop which I ran as a Sous Chef / Restaurant Chef. Our main special was a 4 oz...