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09-21-2002, 11:00 AM
|  | Registered User Culinary Experience: Restaurant Manager | | Join Date: Sep 2001 Location: On Hiatus
Posts: 810
| |  Now we are six.
Our restaurant, I'll call BSCC (no spamming!) is celebrating its' 6th birthday. Happy birthday you old wreck!
Its' hard to believe it has been that long.......... So come join the celebration! Stop on by, mention you saw this and I'll buy you a cup of coffee.......Oh, btw- were are in Idaho. I'll even throw in a free tater for you out-of-staters!
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What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent... |
09-21-2002, 11:16 AM
|  | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
Posts: 5,090
| |
Congratulations peachcreek!!!
That's no easy task in out biz,
I toast to your success and many more years.
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Baruch ben Rueven / Chana
"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
09-21-2002, 01:40 PM
|  | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: Dec 1999 Location: St. Paul, MN
Posts: 1,315
| |
Good job, Peachcreek! Free cup of coffee and a tater? Wish I could make it. 
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Anulos qui animum ostendunt omnes gestemus! |
09-21-2002, 02:06 PM
|  | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: May 2001 Location: New York, NY
Posts: 3,746
| |  WOW!
Six in restaurant years, is that like about 72 in people years? Congratulations! You are definitely doing a lot right!! |
09-21-2002, 03:15 PM
|  | Cafe Administrator Culinary Experience: Culinary Instructor | | Join Date: Oct 1999 Location: New Castle, De USA
Posts: 2,397
| | Way to go!
Great to hear! However, if I am driving that far, I would like a warm bowl of soup, if you please.
How about posting a picture of 'the old wreck'? Perhaps we could start an eCollage of ChefTalker's places?!
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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
09-21-2002, 03:52 PM
| | Registered User Culinary Experience: Restaurant Manager | | Join Date: Sep 2001 Location: On Hiatus
Posts: 810
| | Top 10 things I learned over the past 6 years.
10. Ya wanna be busy? Come in hung over!
9. Salespeople lie!
8. Appliances only break when you need them.
7. Keep your "salad greens" dry.
6. If it is 1am and you have been at work since 9am and you are seeing "spots in front of your eyes"? Don't worry. They're only cockroaches.
5. Seems like all the really good dishwashers have spent a little time in jail.
4. Incidents only happen when you aren't there. So, theoretically, if you never left, you would never have a problem.
3. NEVER HIRE COUPLES!
2. No matter what you think it is going to cost, it is going to cost more.
And the #1 thing I have learned over the last 6 years....
1. If you REALLY want to know what people think about you? GIVE"EM A JOB!
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What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent... |
09-21-2002, 04:37 PM
| | ChefTalk Moderator Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
Posts: 3,754
| |
Very insightful... 
Congrats on your 6 successful years. May you have a dozen more (at least). |
09-21-2002, 08:35 PM
|  | Registered User Culinary Experience: Retired Chef | | Join Date: Jun 2002 Location: central washington
Posts: 91
| |
congrats, what part of idaho, im in washington state, not too far away |
09-22-2002, 05:03 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Nov 2001 Location: Florida (for now)
Posts: 846
| |  Congratulations!
That's a wonderful milestone. My hubby was raised in Idaho Falls, ID and still has family there. ID's a big state - where's your restaurant geographically? |
09-22-2002, 04:06 PM
| | Registered User | | Join Date: Sep 2002 Location: Milwaukee, Wisconsin
Posts: 7
| |
The top ten is going up on my wall tomorrow.
Congrats Peachcreek, many more only if you want them. |
09-22-2002, 06:27 PM
|  | Registered User Culinary Experience: Owner/Operator | | Join Date: Jul 2001
Posts: 3,104
| |
congrats!!! it's all downhill now, and I mean downhill!! Luv your top ten. What the heck is a tater?  you dunk em in coffee?? |
09-22-2002, 06:58 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Nov 2001 Location: new england
Posts: 454
| |
congratulations!!! just love that top ten! are they interchangeable according to who or what your dealing with during the day?
kat |
09-22-2002, 09:17 PM
|  | Registered User | | Join Date: May 2001 Location: Central, Illinois
Posts: 686
| |
CONGRATULATIONS!!!!!
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Svadhisthana
http://www.musa.org/ |
09-23-2002, 09:21 AM
|  | Registered User | | Join Date: Mar 2001 Location: Montreal, Quebec, CANADA
Posts: 2,823
| |
Congratulations! You must be doing something right!
Here's to six more! 
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K
«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.» |
09-24-2002, 02:54 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Jul 2001
Posts: 1,567
| |
I am happy about you Peachcreek
It seems that the high, frozen mountains of Idaho brought you luck and hapiness
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"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) | | |
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