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Posts by Meezenplaz

Very true, of course you expect it from fiction, but "reality" shows are famous for depicting vocations completely inaccurately. Look at the "real-life" cop shows for instance. Cops who arrive at a fairly docile scene and yank their weapon for the cameras. Sweetness and honey to the 350 pound suspect who just spit at him. Yeah yeah. The upside is I think most viewers know their chain's being yanked, that's pretty much what they signed up for.
I agree that reading books on Baseball and Dog Training won't help you.   Seriously though, a true manager mentality would put the security and prosperity (and through filtration) morale and organization, of the establishment above all else. Maintaining friendships with employees must by nature be way down on the list, as they are often at odds. The best managers I've seen, and had, rarely even fraternize with co-workers, indeed many restaurants are now establishing...
Hey that's great to hear, so many of these stories end badly, in standoffs, where someone has to give in....or leave. Sounds like you two may be moving toward the same page, and working well together--not rare these days, but not as common as it should be neither.
IMO if you and the rest of the BOH are wearing non-slip, and the FOH isn't required to, and they don't, and theyre allowed access by the manager/owner to the kitchen, and they go in there, while youre doing your job, walking on your wet floors  in your nifty safety soles, then the fault isn't yours... its the manager/owner who created this unsafe practice. To blame the kitchen staff is childish, pointless buck-passing.
@Panini it's so unusual in here to see  "Thread Starter" on a post, eleven YEARS after the original post!  Yep that's exactly how I've always done them. AND held them in chaffers, still fluffable, for up to 2.5 hourswith nary a problem.
Hypothetical:   "Local homeless man becomes millionaire following lawsuit in "dumpster poisoning"   case, buys personal jet, resides in Tahiti."   Yep, I can easily imagine that, especially in California.
Well i dont know what this has to do with cancellation policies...but no ones answered it so i will.... I worked fine dining dinner theatre for 6 years and how youre doing it just cant work. If i may ask...what kind of playhouse is this? How many seats/tables? Is it an actual theatre, Or an auditorium room? How is the place set up-are the seats on a gradient? Or are they all on one level? Who told you to serve this way? In dinner theatre, servers cant "work around" the...
Thank you Chef Layne, I really wasn't totally clear on that. I personally think it safer to use something pasteurized, even though its being cooked above 145°....people are skittish about eggs these days and assuring them of that is so much the better. Probably better from a liability standpoint as well I'd wager.
Thank you Chef, Most of what I did with bulk eggs in catering was back over 5 years ago, just now and then since then, . but nowadays  health dept's rather sticky about that, they want a pasteurized product, the biggest concern is salmonella.....but salmonella proliferates best in an airless environment, within a temperate range-such is why they want you putting it in shallow containers, stirring often etc.   I believe that the reason I never had a problem was that I...
Well as I said, I've used egg-pour plenty, but only a couple times in catering. But I've always been open to it for it's simplicity and ease.... hmm maybe not so much now....   Expect a bill for using that word....1.29 per use..... no free lunches.
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