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Thanks for both of your replies. It helps to have insight when dealing with the stress of making a decision like this from other professionals. I went head on to the boss, sat down and brought my hours down to 60-70 and have a pay grade increase coming soon. I have a system in place for the rest of the crew including the owner and their exact responsibilities so it's more manageable across the board. I'm still looking at moving but have an idea in the back of my head as to what I am going to be doing if that does not happen. Anyways, thanks ya'll.

Fluid Gel with agar to get rid of the protein ooey gooey. Or compound it with a bit more butter to even out the fat content and add a squeeze of acid to get rid of the tackyness texture.

Abita Christmas Ale, My wife said she remembers it tasting good, I said otherwise. Takes one sip and spits it out. Ya, 5 left anyone wanna drop by and pick them up? Accumulation by Newb Belgium was great this year, thanks to them. Just finished a Rodenbach vintage oak aged 11' aged till now, tasted great! I would highly recommend the 12' and aging it 1 extra year or if you can find an 11'.

Our regulars can be both! We love the money they bring for catering and word of mouth, but when they ask for a specific catering within our 2 week time period to get the proper ingredients it can be obtrusive. Regulars provide positive and negative feedback that you have to sort through. With the positive you have to see what you did correctly for that particular night to appease them. With negative feedback you need to weed through it and sort out if it is a preference or an actual mistake of the food being sent out. I had a regular send me their allergy list which is 4 pages long the other day, I merely replied back to their email and said we would accommodate you with a chef's choice selection of an appetizer, entree and dessert, but other than that it would be silly and time/money wasteful to hold back service for a 5-10 minute pickup for 1 person in the restaurant. Seconds are minutes, minutes are hours.

I give an ice cream tasting spoons worth, one taste nothing more. You are not out of hand, do not give away your product.. but make sure you entice them and let the server know which item you would like to push that may accompany what they are tasting.

I am asking for advice on when to set a bar for a job and when enough is enough. First off I do not believe in titles in the kitchen. I scrub, do pots and pans, sweep, mop, put deliveries away, sign checks, do the schedule, enforce operating procedures, educate cooks, manage the kitchen, and there is nothing I do not do, even for front of the house operations. I write menus, I design beautiful plates, I do food cost to the T. I open & close. I am a chef de cuisine? I am not the chef/owner of the establishment, nor do I receive any accommodation to any representation of the work I do, but writing menus and giving my ideas for someone else to be using and taking credit for all while prepping all the fine touches and going over every station meticulously to be of great standards is driving me insane, almost literally. I am asking for any advice on a career move with or without this situation. I want to save money and build my own empire, and am writing my ideal business model, but I am just not there yet. May I ask for advice on a salary of what to expect if you were to put out fine dining 12 course menus, catering and a volume restaurant of $4,000,0000/annually? I am currently $20,000 below the average in my general area for my position and we are now one of the best restaurants in the city. How do I even ask for an amount that large to bring me up to par with my colleagues in a similar standard of living? I am thinking about stepping down into just a bread/pastry and small prep position in the same restaurant for the same pay to conserve my own ideas and inspirations for my future endeavors of opening my own restaurant and not give anymore menus to this chef that cannot come up with something other than hotel banquet food. My hours would be 55-65 hours a week compared to 100-120 a week now. I am not sure if there would be resentment in the ranks (high and low). I have a year left in the city I am in and then I MAY be moving on with my wife's career. Looking for advice in the mean time from professionals that may have been in a similar situation. Thank you

I have had pans thrown at me, cussed at and have been physically abused in a kitchen from egotistical, uneducated, misinformed chefs that cannot get their point across properly. The only thing it does for the future of an educated chef is to learn from their mistakes and not to make the same ignorant mistakes for the next generation of kitchen workers. The best chef gives positive reinforcing feedback with consideration to technique and how to improve, not belittling and making a mockery of what someone is trying to achieve in their career.

Southern tier creme brulee & heavy seas winter storm! Both were super tasty, the brulee beer is sweet yet has a malty bitter finish.