Posts by olliew

We just switched to Sysco, big hotel in midwest. When I do the order it is around 3 grand (three times a week). With Sysco, you have the Walmart mentality. They want to support everyone, get all the business and force you to use...

how about..... diceing breading and deep frying butter cubes for a vip guest... counting the fettucine per order.... chopping the flour.... or what happened to me.... I was a 21 year old apprentice in a very old classical 5...

score pork belly, put in a roasting pan, add 1/2 inch water, belly side down. Then put in oven. As water evaps, fat will render, then turn over and keep basting until tender..... try that one, it will be real crispy outside tender...

As far as salary goes, Banquets bring the revenue. Who owns the hotel? If it is a chain (hyatt, raddison, quality inn, holiday inn) your pay has been decided before you came in the door. Have them give you an offer and then think...

It depends where you want to work. The Savoy sponsored quite a few people when I worked there. Just send your resume out to the good hotels, they are always desperate for people with a good attitude. Be forwarned, I was working about...

Just cut a lemon in half, dip it in salt and rub it on the pot......

Tuborg's Elephant beer will make you go blind..... We used to drink that one when the money was low and we needed to wake up with a headache before work the next day. Haven't seen it in America though....