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  1. Start taking notes, notes about what is not working. Form an outline of what is not working and think about solutions. Get the two captains and any other captains (suggest you promote someone, no overtime right?) and your boss in a room. In a room for a half hour as in schedule it. Now you've got you boss and them and you can go over every little thing. Your boss may be able to placate them on their own but now you are present and logic will need to be addressed.
  2. It won't be long before people will pay you for your waste oil. Biodiesel really taking off.
  3. Cheese? For the love of God man tell me you will offer cheese. Come to think of it though what the hell do I know about business. Cheese could force you right back into the corporate world.
  4. You quote a line from the movie "Gone Baby Gone". I quote my First Sargent, "We are in Hell, we volunteered now get back to work!"
  5. You ever wonder why there is not a great deal of abhorrent behavior at most McDonald's? I think it's because the management is disciplined if they allow it. They don't take the path of least resistance, they are not afraid of loosing the business of twits.
  6. Well we do deal with the public, all of it. You see 100 plus people on a Friday night you will see what escaped for the night from the zoo. Ever wonder how many of your patrons are recently released convicts? How about the rest of the staff? Has anyone seen a couple out dining and the husband or wife will grope or ludicrously flirt with the staff. What the hell is that? Do they want to piss off their spouse, publicly embarrass them, want a threesome? I have waited tables and can think of many times another server has asked me to take one of the pervert encounters. And it damn near always has g
  7. You nailed it. We have to pay for the food. The experience, a good one that is, is what we hope to get. It's the bonus. It's what's behind door #3 when we've chosen door #1. Luck of the draw. Obviously the experience part doesn't always work out for everyone. The obnoxious people probably thought they had a good time though. There's no extra charge for the experience whichever kind we get. ← Hmmn I have an expectation of atmosphere when I pay more than $30 for anything on a menu. Not even atmosphere really as the expectation that some old boy, frat party sales group whatever is not going t
  8. Actually I think your experience is a lot more common than most people know. This site tends to focus on upscale establishments where I get the feeling it does not happen as often or openly. If this individual is a regular customer I'm sure his behavior has been observed before. I'm 46, I've been employed at various restaurants over the years. I've seen a lot worse. Even if the guy is a sweetheart and meant it in the best way it's still inappropriate behavior. For your own self esteem and you are still working there I would mention it to chef or management. If they ask why you are bringing thi
  9. Wow if you want to see sexual harassment at it's worse observe what goes on at the clubhouse at most golf courses. You think you know people observe them at a golf club house. I've heard horror stories about girls working out on the course beer gardens or what ever too. I think it's almost institutional, a given. Guest that mortify you? I have one Aunt who actually looks forward to dining out so she can belittle the staff, very confrontational. Almost always insists on singing for the entire restaurant. If we have a family get together in public I make it a point to distance myself as much as
  10. I like the idea of research and development. They did a local story on Alinea - Grant Achatz here in Chicago. I was impressed when they mentioned most of what they do has been developed up to six months before it ever gets to a tasting. Something like a certain ingredient may only be available for a month out of the year. So it's possible they are working on a menu a year in advance.
  11. Thanks for the heads up. A postman knows more about you than they want to know. You want a good read on a neighborhood ask a good bartender.
  12. Over the holidays this topic came up in conversation among others. We discussed why are we taking a day or two's pay to dine out and then subjected to abuse? Should we have to pay for that experience? I can't think of one time that I have refused to pay a bill. This and other situations are making me question why I do sometimes. I like to think I let the management or server know if something is wrong however I know I often just put up with these kinds of things. Back to the topic though, why do we pay for this kind of experience?
  13. Did Amtrack know you were cooking? They provide wifi?
  14. Wow excellent question. I am by no means a professional. I have participated in catering "events" at some one's home though as well as entertained our own guests. These don't really address timing or technique in you questions but I do hope you find them useful. If you really want to impress your guest, are meticulous and still want to enjoy your self enlist a helper or hire one. If your other half is not concerned about this don't volunteer them. You'll be better off served if you use them to stall or deflect people from interfering with your service. Some one in your midst will understand
  15. I cannot tell you how long I have been wanting these recipes. When I left the Marine Corps, I kept the ones I liked at that time, but have been looking to replace the whole collection to use. This will suffice nicely. Now if I can still remember how to do the math to adjust the recipes to 10 or 1000... We had to make 400 of this or 600 of that abd multiply the ingredients on a worksheet. Con vert standard measurements to fractions and decimals and such, then revert them back to consolidate quantities. ← Search software, there a few threads here that recommend different recipe software. Mo
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