Should you tip the waitress and how much thread
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Genjiro
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I know right. Wanting to punch me in the face is uncalled for, and downright funny coming from a woman. Least shes in the kitchen where she belongs amirite? /bro5
Sutekh
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and the bitch plays LoL. I worked as a cook that had a line that consisted of me and two other dudes, we'd consitently have a full room for lunch on the weekdays and packed at night thurs-sun. I guess it would be considered difficult for a woman, but any sane man knows that cookie is the fucking good life. Sure you come in a little earlier than others and sure you leave a little later at night. Guess what, it beats working a job real men work like roofing. I did that for a couple years too, try getting to a roof at 4AM and working until the sun goes down and then going back to your hotel room because you're 5 hours from home, then come talk to me about something that's difficult sweat heart. I'll take making food for people any day of the week over being a waiter, dish cleaner, bar tender, roofer, etc. Shit's literally one of the easiest professions I've done.
Yea, cooking at denny's is probably the good life.
There's a difference between making cooking your profession and doing it as a job to get somewhere else. I'm sure putting frozen shit in a pan is super easy.
Obvious troll is obvious.
There's a difference between making cooking your profession and doing it as a job to get somewhere else. I'm sure putting frozen shit in a pan is super easy.
Obvious troll is obvious.
Sutekh
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Not sure why you assume it was a Denny's I worked at. It was a place in my town called the Blue Moon Grill, owner/head chef after graduating from culinary school worked as the head chef at a fine dining restaurant in the area. Finally decided to start his own company. I worked as a dishwasher when I first got my license worked my way up to potato peeler/salad bitch and eventually worked the grill/fryer, never was I a head chef but nearly every single night I did the head chef duties because most chefs are lazy entitled assholes... Still have scars on my arms from when the dude would rage throw searing hot pans in to the dish water while I was cleaning. It's ok though, keep thinking you're a special snowflake.
I assume Denny's, because your experiences are indicative of a shitty establishment or a poorly run one.
The culinary industry is a grueling fucking business. If you manage to get into a good establishment, who decided to take you and pay you because you went to school, instead of taking someone like you who will probably work for less, do more of the work (Good establishments for example NEVER let any cook other than the sous chef or executive (or pastry if the place has one) take care of anything that they need to be doing, since it's a quality consistency check, and also, because their name is stamped on every fucking plate that walks out of the kitchen) and not really look for promotion, then you know you've simply made it to the ground floor.
There's going to be a lot of those - you'll gain a name, and you'll keep working your way through, probably becoming a sous chef of another kitchen before someone takes the plunge with you and invests in your restaurant idea.
The executive chef is going to rarely work the back - he's in charge of the hiring of the staff, the menu, etc. He brings you the dishes, the sous chef executes them, and proceeds to explain the rest to everyone else.
In a well run establishment, things move like clockwork, but it's incredibly frantic, and bitching at anyone or being an ass to anyone in the back is a sure way to fuck everything up. (For example, we did nothing but praised our dish washers, because we depended on their timeliness with the pans to actually do our job.)
No one is a special snowflake in the industry - if it's something you are legitimately raising in the ranks of, then a server or dish washer cannot even compare to the fierce competition and crazy nature of it.
I'm not sure what roofers has to do with this conversation, but that kind of labor sucks in general.
You're perpetuating generalizations that are just downright retarded. There's a reason I hated servers, because they all assume, as you do, what happens in the kitchen yet they have no idea. Front of the house vs. back of the house is the oldest war in history. The difference? Some of the us were the idiots that took out loans so we could listen to a whiny cunt tell us why she hadn't the time to hit the button for "no sauce".
The times I moonlighted as a server were way better than the nights I spent in the kitchen. I bring you your fucking drink, don't fuck it up too badly, and you tip out the ass, because it's a social norm and less an indicator of excellence? Sign me up, instead of 10 hrs over a stove top.
As far as being a slut, sure I mean, if I disagree with you that means I have to be right? I didn't have time for that shit. I worked full time and went to school full time. Fortunately, my bosses in the restaurant were at least nice enough people to realize I needed SOME time to fucking sleep so my crazy shifts didn't start until after I graduated. It was super awesome the nights they didn't seem to care though, and I'd have to browbeat them into giving me cab fare because they made me stay late.
Edit: And oops my ranting probably got us off topic. Jimmies definitely rustled. My bad.
The culinary industry is a grueling fucking business. If you manage to get into a good establishment, who decided to take you and pay you because you went to school, instead of taking someone like you who will probably work for less, do more of the work (Good establishments for example NEVER let any cook other than the sous chef or executive (or pastry if the place has one) take care of anything that they need to be doing, since it's a quality consistency check, and also, because their name is stamped on every fucking plate that walks out of the kitchen) and not really look for promotion, then you know you've simply made it to the ground floor.
There's going to be a lot of those - you'll gain a name, and you'll keep working your way through, probably becoming a sous chef of another kitchen before someone takes the plunge with you and invests in your restaurant idea.
The executive chef is going to rarely work the back - he's in charge of the hiring of the staff, the menu, etc. He brings you the dishes, the sous chef executes them, and proceeds to explain the rest to everyone else.
In a well run establishment, things move like clockwork, but it's incredibly frantic, and bitching at anyone or being an ass to anyone in the back is a sure way to fuck everything up. (For example, we did nothing but praised our dish washers, because we depended on their timeliness with the pans to actually do our job.)
No one is a special snowflake in the industry - if it's something you are legitimately raising in the ranks of, then a server or dish washer cannot even compare to the fierce competition and crazy nature of it.
I'm not sure what roofers has to do with this conversation, but that kind of labor sucks in general.
You're perpetuating generalizations that are just downright retarded. There's a reason I hated servers, because they all assume, as you do, what happens in the kitchen yet they have no idea. Front of the house vs. back of the house is the oldest war in history. The difference? Some of the us were the idiots that took out loans so we could listen to a whiny cunt tell us why she hadn't the time to hit the button for "no sauce".
The times I moonlighted as a server were way better than the nights I spent in the kitchen. I bring you your fucking drink, don't fuck it up too badly, and you tip out the ass, because it's a social norm and less an indicator of excellence? Sign me up, instead of 10 hrs over a stove top.
As far as being a slut, sure I mean, if I disagree with you that means I have to be right? I didn't have time for that shit. I worked full time and went to school full time. Fortunately, my bosses in the restaurant were at least nice enough people to realize I needed SOME time to fucking sleep so my crazy shifts didn't start until after I graduated. It was super awesome the nights they didn't seem to care though, and I'd have to browbeat them into giving me cab fare because they made me stay late.
Edit: And oops my ranting probably got us off topic. Jimmies definitely rustled. My bad.
Sutekh
Blackwing Lair Raider
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Your experience looks like you watched an episode of one of Gordon Ramsey's shows and are trying to pawn everything off as that. Sorry but the real world doesn't work that way, not all establishments are run the same way. I'm talking about a local fine dining restaurant that was started by someone that came from an establishment like that. He was the owner and the head chef from the time I worked there and was grooming me to take over. I never went to school to be a chef but had a nice 50-70k job waiting for me if I decided to continue with it. I didn't want to do that however because it was boring and the hours suck. So instead I ran off and learned C++.
The entire point is you're bitching at a server saying boohoo their job isn't hard that you've got it so much tougher in the kitchen. Sadly that's not even close to being true, and that even shows in your responses. You mention how the entire kitchen is setup with everyone at their specific station working like a 'fine tuned' machine, where that shit simply does not happen on the floor. As a chef you move probably 100-200 ft. all night if you have a full staff in the back. As a server you run a couple miles every night. Shit's much much easier in the kitchen, get off your high horse. Just because you payed 70k doesn't mean your job's harder to do. It just means you're a sucker.
And the roofing was comparing an actual difficult job to your sob story about how hard it is to work on a line.
The entire point is you're bitching at a server saying boohoo their job isn't hard that you've got it so much tougher in the kitchen. Sadly that's not even close to being true, and that even shows in your responses. You mention how the entire kitchen is setup with everyone at their specific station working like a 'fine tuned' machine, where that shit simply does not happen on the floor. As a chef you move probably 100-200 ft. all night if you have a full staff in the back. As a server you run a couple miles every night. Shit's much much easier in the kitchen, get off your high horse. Just because you payed 70k doesn't mean your job's harder to do. It just means you're a sucker.
And the roofing was comparing an actual difficult job to your sob story about how hard it is to work on a line.
Stop rustling my jimmies on purpose!
*NOTHING* is like the gordon ramsey shows. I love him but I hate those shows. I have to tell everyone that's not at all how the industry goes.
*NOTHING* is like the gordon ramsey shows. I love him but I hate those shows. I have to tell everyone that's not at all how the industry goes.
I'm going to take that as a "Man I hope you're cute because you have no other redeeming qualities" so fuck you very much. =(
I don't, that's why I even commented! Well, the restaurant shit was serious. Tone is hard to get across in text. =/
I'm sensitive to it, because it was rough. I couldn't hack it. The stress, coupled with being under appreciated, and even the job not being really understood led me to pursue other avenues of revenue. I still cook all the damn time, but mostly for friends and family, just because I love it. I spent a lot of time in the cooking thread. But the industry sucks in general. They don't really tell you that when you say you want to be a professional chef.
TrollfaceDeux
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New Questions:
part 1- Should you flirt with your waitress in front of your wife / GF?
part 2- Will she flirt back for the bigger tip?
part 1- Should you flirt with your waitress in front of your wife / GF?
part 2- Will she flirt back for the bigger tip?
- 6,338
- 7,152
Was this roofing job when you were 11 or 12 years old? Fucking high schooler. What are you telling, big brother's stories?