ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › ? on straightening ticket tape
New Posts  All Forums:Forum Nav:

? on straightening ticket tape

post #1 of 12
12/17/04 at 11:58pm
Thread Starter 
The tape we use curls and it is impossible to read without creasing the middle. What do you do to make the meal tickets hang vertically straight?
Reply

Featured Stories on ChefTalk.com

When Cooks Cook for Themselves
A clinical look at how a restaurant runs
The Making of a Chef Innovator, without the Pomp
post #2 of 12
12/18/04 at 4:17am
We do exactly what you do, crease it down the middle, lengthwise. Sorry, but that is the only solution I know of.
From Man's sweat and God's love, beer came into the World-Saint Arnoldus
http://www.onceachef.com/
Reply
post #3 of 12
12/23/04 at 8:39pm
I suppose one could have a series of clip on weights that you could hang from each ticket . Just a thought !!! :chef:
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
Reply
post #4 of 12
12/24/04 at 10:11am
How about a high res . screen where the tickets are hung that would take the place of the printer = ETICKETS With touchscreen so you can drag and drop for pickup and [ spindle ] finished orders . Just a rough thought !!! :chef: Just think every station would have a screen so they have there allday displayed in order and in sync with the chef. :chef:
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
Reply
post #5 of 12
12/25/04 at 2:29pm
They do have touchscreen systems like you describe the problem is they are very expensive. Computerized POS systems are already expensive enough and are a major financial burden on may operators without getting even more high tech (high tech=big bucks).
From Man's sweat and God's love, beer came into the World-Saint Arnoldus
http://www.onceachef.com/
Reply
post #6 of 12
12/25/04 at 2:58pm
Weights are in order.
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
Reply
post #7 of 12
12/27/04 at 8:51pm
What's wrong with creasing them down the middle? I thought everybody did that....


-P
Free Hat!
Reply
post #8 of 12
12/27/04 at 8:58pm
Nothing is wrong with a crease , Just throwing some ideas out there. :chef:
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
Reply
post #9 of 12
12/31/04 at 8:23am
Sounds like a disaster waiting to happen, too. We had Maitre'D crash on us one year later, and we had NO backups at all. I just thank god we kept at least hard copies of all the financial stuff. I got stuck with reprogramming the menu, ugh. it was **** for a week, with servers hand writing dupes, and calculating all the totals with hand calculators.

Technology is great when it works, but always keep backups, digital and hard copy, and don't fire your expeditor just because every station has a touch screen all of a sudden. When the system goes down, as everything is bound to do in the kitchen one day or the next, you don't want to have to close your operations while it's being fixed.

Oh yes, as for curling chits, yes the only way to keep flat is creasing them. Also, I've noticed that the closer they get to the end of the roll, the worse the curl gets, so I sometimes change to a brand new roll right before a heavy service so that I don't have to spend time fighting with the curl of the bills while the world is ending around me. I use the ends of the rolls for sleepy monday-wednesday lunches etc.
Reply
post #10 of 12
1/6/05 at 10:11pm
Thread Starter 
Nice one, skeleton. Changing the rolls is the best idea.
Reply
post #11 of 12
1/13/05 at 9:51pm

keeping it straight

To keep tickets from curling, crease down the middle, and then make another crease horizontally 1/4" from the top. This will even work on the long tickets.

Chef Manygoats
Reply
post #12 of 12
1/21/05 at 1:33pm
boom....ok new idea hit me while reading this......

they did it with faxes...lets create a new type of printer the feeds off of flat laid paper instead of a roll. That why all you have to do is just drop a stack of paper instead of changing the roll.....

ok I'm emailing Micro's with the idea... :chef:



Creasing the paper is the ONLY why i have found to work as well.... wieghts can only become a problem....especially when they can drop into the food. or chip a plate when putting the plate in the window.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs

Featured Stories on ChefTalk.com

When Cooks Cook for Themselves
A clinical look at how a restaurant runs
The Making of a Chef Innovator, without the Pomp
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › ? on straightening ticket tape