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Joined 1 year ago
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Cake day: July 2nd, 2023

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  • I’ve worked on both sides of the house for 14 years and I’m in management now. The issue is once you open products, not when they’re sitting there. Sitting there is also an issue, however, as stock that doesn’t move still incurs costs. I work on the institutional side now and we only provide nonalcoholic beverages, but they are either single serve or cheap bulk prep. These are not what people are expecting at a restaurant. Many items in cocktails also have long shelf lives after opening or are cheap/move quickly.






  • One where my work phone doesn’t ring with people asking me to solve basic ass problems they should be able to solve themselves. I’m all for calling me in emergencies or unusual situations, we have patients depending on us. Don’t call me because you can’t find something or someone is rude or you’re scared to make the call your fucking paid to make. Really aggravating.










  • A family friend once invited us over to celebrate a promotion. To celebrate, they prepared an expensive meal and had expensive alcohols. The star of the meal was a thinly sliced piece of raw horsemeat. It was not particularly interesting, though it was very tender. I think it was more intended to “share the wealth” than for its actual appeal and flavor profile, though I was a kid and there was a cultural difference, so maybe I’m wrong. Either way, it was an interesting experience.