Posts by trooper

The server's attitude and the manager's attitude were positive ones. However they were hired was not known to me, but their willingness to learn was. The context of what was going on wasn't to grace the world, the staff or my company...

In the jist of all that has been said, and as replied by our esteemed peers - Watch your rear and think twice about not what you say - but how you say it.   Start hurling grenades at the queen of the pass and you'll get sacked...

LOL - well, hey - it opens beer bottles and cans of chicken stock equally well. ; D

Would $1k cover needed stones, resurface plates, mounts/bases and whatever else is in a good kit?

I've worked in three kitchens that don't allow tongs. Not thinking it's just a house rule. Nobody else has experienced this, or demands it? Hmm..

And I think we're up to 180~ units now. I did food cost yesterday and had three people call me today with adds... so I'll just do 200 and call it good.   Whatever we don't sell is waste because we can't donate to shelter on...

Order slips have wheat/white; ham/turkey/(Roast beef add $1); Tomato/lettuce/white & red onion/bell peppers; American/Swiss/provolone/Cheddar; Condiment options (I'm doing box-o-single-serve packets of mustard, mayo, Italian...

I've trained waitstaff, ad-hoc, while on vacation. Was in a hotel dining room and ordered wine - the server comes with wine and plops it on the table. Then fumbles for an opener from her apron.. Obviously not sure what to...

White Truffle Risotto! WooT!

The "Gas Station Sandwich" is what I'm trying to avoid. I know they make everything between 00:00-03:00 and get them in display cases by 05:00   I had the same plan with the kids - but I have to get the parents out...