LOL what the fuck restaurant are you working at? I had to tip out based on a percentage of my sales (this went to the bussers, food runners, and bartenders). I never had to tip out based on what my word was. Jesus age christ bro. Stop working at Joe's food stop, and try working at some real restaurants. No one said working as a cook does not suck balls compared to a waiter, but that is like saying shoveling shit for a living sucks balls compared to the guy who has to clean the bathroom. Waiting tables SUCKS, it a fucking terrible job, anyone in the restaurant industry will agree with me on this. The only people who make money working in the food industry are upper management, and chefs. Everyone else is replaceable and paid like it.
Was thinking the same, since you know, most of the gross comes in on a Friday and Saturday night. Any restaurant worth a shit has the GM running the line, along with the manager in the kitchen and the quite a few front end managers. Never had a manager who never worked Friday's and Saturday's.
So are you a chef or owner now, or did mommy and daddy treat you to a $70k worthless ass culinary school degree so you could follow your little heart on your stupid ass dream? Because aspiring to being a chef is like asking to be kicked in the balls, and we all think you have testicles at this point. Maybe owning a serious fine establishment is a credible goal, but its still a hell of a gamble to be a success. Even if you do make it you have a tough life of working your ass off constantly so you better love the fuck out of creating food for rich shitheads who lie to your face and secretly think you are no better than a gardener or a maid.
I'm neither, i couldn't cut it stress-wise. For the record, I worked a full time job in a restaurant making shit money, and paying my own way the entire time, my parents helped with nothing. My dream was to be a chef, and then to go on to journalism so that I could be a food editor while also working as a personal chef. Terrible troll.
We should have like run down for people not following posts. I worked in restuarants awhile back. I worked at Pappa's chain (mainly Pappasito's and Pappaduex) for a little over two years where I was averaging around $35-40 PPA. It was good money. The other restaurants where few shit chains (like Olive Garden) and few high end one off restaurants but I ended my restaurant career working at Pappa's. It was a job to take me through college nothing more. Now I am a IT Director for a Fortune 500 money (there I got my Fortune reference in) and make good money doing so. Our GM worked at the Pappasito's store always worked the whole entire day, from prep, to taking stock of the food and what is needing to be ordered, to running the line at rush of the weekend nights. He generally took off when it died down around 1030ish depending. He made six figures+, so I did not feel sorry for him in the slightest.
Woahh, I never said anything except the stilettos, because that was what was required of my hostessing job. (And even then I got away with flats as often as I could.)
Woahh, I never said anything except the stilettos, because that was what was required of my hostessing job. (And even then I got away with flats as often as I could.)
I'm not a master chef; that takes an exceedingly long time to become that and legitimate tests to get the title. I'm just a chef, because I went to school, and because I can cook well and know that food is more than just the taste.
As far as wife, I don't think I've ever said anything like that. I'm not married.
My life is what it is, lol. My mother had me young, so i grew up with my uncles in the house, transferring a love of sports and video games.
@ Dis: I worked at a non chain; it was financed by some of the big names in the city, (Well big names I guess if you follow the socialites.)
We had a legitimate executive chef and sous chef; our GM was our sommelier and we had 3 other managers. Two of them tended to work the night shift, while the non GM worked lunch shift and the GM worked lunch on the weekends. If he came in at night, it was generally to play sommelier to a big party.
Our servers were POS; not all of them, but there were some that excelled at making a bad situation worse. Because we had extensive wine lists (Our restaurant was based around the Sonoma county area in Cali, so wine and a fusion type of cuisine) a server who upsold a bottle of wine was probably making bank. Not many people went to that restaurant not to spend money.
Rezz's experiences are more spot on with mine, if the restaurant tends to be a singular thing, not a chain. YMMV, but I grew to hate servers in my time spent at the front of the house and then later at the back. You don't sound like those I've worked with, which is refreshing, but I'm surprised you haven't seen it first hand. It can get brutal.
Yea I briefly worked at a restaurant that was owned (at least in part) by the executive chef. The drive was out of the way from where I lived, and while the food pricing was higher, the amount of traffic the restaurant had was inconsistent. This was right before I went to work at Pappasito's, which was relatively close to home, close to the same PPA, turnover of tables were faster, and it was hella busy compared to that place (as all Pappa's restaurants tend to be).Woahh, I never said anything except the stilettos, because that was what was required of my hostessing job. (And even then I got away with flats as often as I could.)
I'm not a master chef; that takes an exceedingly long time to become that and legitimate tests to get the title. I'm just a chef, because I went to school, and because I can cook well and know that food is more than just the taste.
As far as wife, I don't think I've ever said anything like that. I'm not married.
My life is what it is, lol. My mother had me young, so i grew up with my uncles in the house, transferring a love of sports and video games.
@ Dis: I worked at a non chain; it was financed by some of the big names in the city, (Well big names I guess if you follow the socialites.)
We had a legitimate executive chef and sous chef; our GM was our sommelier and we had 3 other managers. Two of them tended to work the night shift, while the non GM worked lunch shift and the GM worked lunch on the weekends. If he came in at night, it was generally to play sommelier to a big party.
Our servers were POS; not all of them, but there were some that excelled at making a bad situation worse. Because we had extensive wine lists (Our restaurant was based around the Sonoma county area in Cali, so wine and a fusion type of cuisine) a server who upsold a bottle of wine was probably making bank. Not many people went to that restaurant not to spend money. I guess to put it in perspective, we often rented out our big room to sports teams that were in town - I usually got called in when the Pens were there, and if they came in in small clusters I was often made to work as a server since the hostesses were dressed better than normal servers. (I'm nothing crazy, but one of our other servers was a contestant for Miss Pennsylvania, and she was fucking gorgeous.)
Rezz's experiences are more spot on with mine, if the restaurant tends to be a singular thing, not a chain. YMMV, but I grew to hate servers in my time spent at the front of the house and then later at the back. You don't sound like those I've worked with, which is refreshing, but I'm surprised you haven't seen it first hand. It can get brutal.
There's absolutely no one I would trust more to confirm it! But tranny, chick or guy, it won't really change my experience with this board, except that if I talk about life experiences, people will start just envisioning me tucking. (Which I could care less about.)
