SundaySous

Well put sir or mamn. I can only hope you paid with a credit card and dispute the charge. Trust me you will get the management's attention that way. Really sucks when you pay almost $200 per person and get shiated on. Go get them.

Apologize, the angry 8 refers to the 8 hours you put in when you hate your job. Comes from the construction trades.

Was talking to a manager that works for a franchisee of a fast food chain. I was told it cost's over $3,000 daily just to open the doors. I'm pretty sure that includes the labor. Does it cost $20,000 a week to operate a business like this? Or a place you would actually patronize?

You have insurance right? Not for you but the Hobart?

400 covers cooking to someone else's recipe will test your medal. If your involved with a crew that does 400 covers your lucky if do anything more than plate the food. If your passion is food but your mortgage, car payments aren't a catering and or brunch gig might be worth a look. You might want to keep an eye on this. Hell look at other cities too. Copy paste them into a word doc, those listings as book marks don't last long. Do try and get an internship though, most places like free help. May make you appreciate that corporate gig.

You bring up an excellent point. Once the food is served you loose control over it. The customer could be perfectly healthy and still carry the flue or something. As a server you bring the leftovers probably back to a prep area most likely where you make the salads at an average restaurant. If you are at an average restaurant and your server smells faintly of bleach that's a good thing. They care. Notice at upscale restaurants when you ask to take something home. Does the server take it to be wrapped or does a back waiter or bus boy come by to do it? I wonder if san's experience was due to the fact that they just fired a back waiter or something and the server forgot he has to make up for that. Maybe the guy had problems at home. No excuse. One of the things I remember while be trained for waiting tables was leave your personal problems at the door. "We pay you $1.35 an hour, they pay your rent."

I wonder if you could do an angry 8 at the corp and then maybe intern at a nice restaurant? I wonder if your corporate employer would support you in this endeavor and maybe find a way to give you a 1/2 day on Thursday and Friday? Maybe make it up on Sunday. I would send a letter, not an email to these people. They are professionals, they take their trade seriously. Ask them for advice. I would be surprised if you did not get a well thought out response. Send them you a thank you note as a follow up, will set you apart from others.

Haven't seen the show, pax's comment: Reminded me of some Floyd on France episodes where I could not help but notice Flyod uses his finger to taste then adjusts the sauce and uses the same finger to re taste. I couldn't help but think if not for the camera one of those Chefs would of cut said finger off.

Does this occur in the syrup used in soda machines as well? On second thought that whole "immediate" thing kinda answers that. Why do I go on with this post anyway? Because purple that's why.

Once it is sold, can you remove it? I know, I know, probably not. But can you at least make it easier to work with from the perspective of adding ingredients (without it running along the cage edge and out?) with the mixer running? ← i realize this is an old post but... i used wire cutters and removed a couple of the wires on the cage to make my own hole to add ingredients. the cage can be removed for cleaning, but there are magnets or some other contacts that will keep the machine from turning on if the cage is removed. ← Macgiver? I for one am glad you went into epicourie arts. (one or two of those words are misspelled and one I may have just made up)

If you have the late seating take one of those horse drawn carriage rides. Soon the whole area will be decorated, nicely for the Holidays. Have them drop you off here. If your lucky you can catch some of the staff of TRU in wild. I forget but I think they still serve both blue cheese and anchovie stuffed olives @ Pippens.

Very, very tempting...Thank You...

I wonder if you went to McDonald's and asked for some Secret Sauce to go with your frenchfrys if they would give it you?

A note on sodas. I don't know if I read it here or elsewhere but you used to be able to get Pepsi in bottles from Mexico. The Pepsi itself was made with real sugar. I understand corn syrup is used now. I didn't believe it until I had some and there was a notable difference.

It's pretty common knowledge that if you complain at many of the corporate/chain type restaurants here your going to get something comped. Really an abuse and I wonder how that effects compensation of staff. I like when you are dining upscale and a management type stops by and is genuinely interested in how your experience was. I can think of a few times the waitron has asked and somebody mentioned something out of sorts, not really complaining and then management stops by. I'd rather see that than a comment card.

Thanks for the link. Making it will be in my future.

Wow what is the name of the computer program and where can we get it?

Ya know what would set you apart from the heard would be something as close to a soda fountain as you could get. It's all syrup (what is used in the dispensers anyway) and "sparkling" water. How many places can you think of that will mix that in front of you? How about "phosphate sodas"? Steak & Shake maybe. I'm not sure but I would think you could even make a diet coke this way. I aways wondered what a Coke and mango syrup would taste like. *Runs off to Trade Mark it*

OK after a lot of looking there is no place in Portugal that can ship to the US. Guessing it's a USDA issue. No idea how mine always makes it, those customs dogs must not like it. I have found Portuguese sausage at Jewel Foods which tasted nothing like even sausage. I think they were shooting for linguica but detected no garlic or taste for that matter. I think your best bet would be looking for Medetarian sources even Spanish. You've piqued my curiosity and I will let you know what I find. I've always got a chuckle out of the fact that one of the best sources for Portuguese style sausage in the US is Hawaii. No kidding according to what I've read you can even get it at Mc Donalds.

Wow good luck. Phone ahead during the day. I've seen them on the menu but that is sporadic, as in a special. I'm sure he would share a source. For some reason I think he sells his creations packaged for home use. Have a look at his menu you may see something else worth making the trip for. From what I understand about Portuguese sausage from Portugal is that the best comes from a breed of pig called "The Black Pig." I know there is one place that will ship to Chicago, ok two but the second is a friend. I'll post a link when I find it and probably let you know next time I score some.

You may want to check out something like a Ronco Rotisserie. I got one for my Mom and still wonder why I haven't gotten one for me yet. I think this would be great for someone without an oven. Haven't done a turkey but chickens come out perfect. I don't think we've ever done a bad meal out of one of those.

Very general statement about Med diet from American Diabetes Association website. My dad has heart disease and is being treated with Coumadin. This complicates things a little for me. Olive oil would be something I have to avoid. Sunflower and Peanut oil are what I use instead. What I really need to do is talk to the people treating him. He's boderline diabetic. As far as what I'm doing now is more fish and less starches. He is over weight and I'm more concerned about that than he is. Pasta is out and veggies are in. Sweets are made with Spenda which he doesn't seem to mind. Seems to me like it has already been said low carb is what I should be shooting for. I'm ok with whole grain carbs as it seems like a good trade off. Brown rice over white. White bread seems to be my biggest problem. Six slices of what he eats is like 50% of what is recommended for a healthy person carb wise. I'm pretty sure those carbs turn to sugar once in his system. And in the time it took to write this he just had a can of ravioli, 72 grams carbs, 16 grams surgar. Why we even have cans of that stuff I don't know but I'm going to find out.

I think my favorite bad service experience was at a somewhat upscale place located in Chicago's Water Tower Place. I for get the name because I've never been back. The waitress starts off by telling us her name and then how demanding being in law school. OK we get it your a poor college student. She went on to remind us about school another two or three times, I think every time she stopped by the table. I had ice tea with lunch and she rolled her eyes and then I had to wait forever to order a beer afterwards. I'm thinking look your not in school right now so if it's not too inconvenient would mind doing your job. My favorite server tripped over the stage and later set him self on fire serving another table Cherries Jubilee. I swear it was like being in Faulty towers but great all around person.

Due to complications from an auto accident my mental faculties are no where near what they used to be. When I cook I have to be totally focused, mies en place is mandatory. I have noticed because of this cooking is a nice escape when outside influences are stressing me out. You would think this would make cooking more stressful but pleasantly it has not.

It's nice to see more and more Vegan options in Chicago. I'm not Vegan but I think people that are should have the option while dining out.