to PI:
It is kind of fucked up, and sad
always take care of your drinking buddies
The big, screwy irony about the whole situation is that him and all of his buddies rented a place for the night so they could party without running the risks of driving.
After 6 years as a cook, I've met exactly 5 of these. They are irreplaceable.
So I guess good cooks, especially with people who would talk to the floor like that for something that has nothing to do with how terrible the average human is at waiting tables, may be way MORE replaceable than a good waiter/tress, since most of them are pathetic incompetents.
oogmar on
Rane, you lazy bastard, you can shut the hell up.
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facetiousa wit so dryit shits sandRegistered Userregular
edited August 2010
When I saw the thread title and read the preview, I thought it meant he slid out of the plane while it was actually flying. I was like, what.
facetious on
"I am not young enough to know everything." - Oscar Wilde
I always wonder that if my roommate wasn't there to check on me my freshman year of college if I would've choked and died on my puke (I just passed out in bed on my back).
Instead he turned me and I puked all over the room. I had pasta that was like 85% marinara sauce earlier. Room looked like a murder scene.
blunter: a chef (who was also a complete d-bag and got really defensive if you said the slightest thing bad about weed) on another forum I used to visit got pissed off at his waiting staff at one point and poured lye in his motorbike boots
If waitstaff performed their duties half as well as a mediocre cook can while stoned and exhausted, they would all be considered at least "good" by me.
Most are abysmal.
In the brief time I was a bartender, I could bartend, bus, cook, serve, and be security for twice the amount of drunken humans as most waitstaff see in a week. I was okay at it...
But Jesus, sometimes I feel like waiters are around just to prove to the rest of us that we could be making more money if we didn't take pride at being good at anything.
Okay, I'll stop going on about that. For the most part, they're lovely people. Just slow, whiney, gossipy, late, and lazy.
And regarding soap in a coffee: Not even the slightest tip of an iceberg. Pure-cap or salt that shit. If you can't take a joke, you shouldn't work in the industry.
blunter: a chef (who was also a complete d-bag and got really defensive if you said the slightest thing bad about weed) on another forum I used to visit got pissed off at his waiting staff at one point and poured lye in his motorbike boots
he ended up going to jail for that, I think.
That's fucking insane
now I'm remembering my high school chem class and the crazy shit lye does to skin
scarlet blvd. on
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facetiousa wit so dryit shits sandRegistered Userregular
But Jesus, sometimes I feel like waiters are around just to prove to the rest of us that we could be making more money if we didn't take pride at being good at anything.
This is basically me every single day at work. And I mean, I actually like all my servers as people, but I generally fucking despise them as coworkers.
Always stealing shit off my bar because they're too lazy to get it out of my fridge...
facetious on
"I am not young enough to know everything." - Oscar Wilde
lye is potassium hydroxide, a base, that when exposed to moisture dissociates into the potassium cation and the hydroxide anion, which is the reactive component that steals hydrogen bonds readily from organic materials such as oils and skins and I don't really give a shit I'm just drunk and half awake
But Jesus, sometimes I feel like waiters are around just to prove to the rest of us that we could be making more money if we didn't take pride at being good at anything.
This is basically me every single day at work. And I mean, I actually like all my servers as people, but I generally fucking despise them as coworkers.
Always stealing shit off my bar because they're too lazy to get it out of my fridge...
"
"Ummmmm... is ticket (random floor number) about to come up?"
"(mocking the high pitch, cooking furiously to make sure everything comes out delicious and gorgeous) UMMMMMM Do you have nothing else to do? Didn't you punch something in for the bartender to do while you ferry shit back and forth?"
Good waitstaff (all five of them I've had the immeasurable pleasure of working with): "You're right, you're busy, if you can let me know very quickly when my food is up (because when you're busy food comes up in 10 minutes instead of 2), please do, otherwise, I'll make sure my tables are happy the entire time they aren't getting what they want THIS INSTANT. Dicks."
Everybody else who waits tables on the planet: "But I'm standing HERE right now, and I don't care if my table has their drinks or even water yet, because I'm standing, here, and I need it NAAAAOOOWWWW."
*stalks off to smoke a cigarette, the bartender finally runs their drinks, and their food is dead in the window for five minutes before they bother running it*
*SHOCKED, I say SHOCKED that their tips are terrible, stiffs the kitchen, wonders why none of the cooks like them*
The Black HunterThe key is a minimum of compromise, and a simple,unimpeachable reason to existRegistered Userregular
edited August 2010
If anyone is caught standing still for more than 5 seconds at my work they get hurried at
I can be a bit hard to work with, especially with being deaf in one ear, I can miss things easily. But when you have to run coffee and food from different areas, while keeping the water jugs iced, clearing tables, sorting the plates for the stewards and wiping the tables down as well as sweeping the floor, keeping the sugar boats stocked as well as the napkins and cutlery, also stocking the fridges and milk cabinet, then polishing the cabinets and checking if we still have sauce. It can be hard to figure out how to do everything at the same time.
This isn't meant as a "well MY job", but being a waiter, even in a dinky little cafe can be confusing as hell. I am sure the chefs are more than sick of me buggering around trying to balance the damn plates so they don't tumble halfway to the table (which I am admittedly terrible at, though I have never dropped food) and not noticing the little bell they use to tell us there is more food out there :P
That's not actually Cesium or Rubidium. The reaction would be very small, because it's fucking rare and expensive, and the surface area of a small sample would make a low-grade explosion.
/being a cock
Ruinin our fun
we'll blow up bathtubs when we want, how we want, mr. orange
and you can't stop us
so you might as well go get the trinitrotoluene and come blow some more shit up
No argument here.
If I ever want to quit my job as a chem teacher, rest assured I will wrap a chunk of sodium thick in toilet paper and flush it down. By the time the water penetrates the fabric, it'll be fuck-deep in the pipeline.
and not noticing the little bell they use to tell us there is more food out there :P
This is why every restaurant that doesn't charge more than 30 bucks an entree (because those places are tiny meccas of culinary worship, sometimes) need to employ the "cooks bellow out an insulting call name that they have come up with due to your biggest insecurity" method.
I'm telling you, Chokes on Dick shows up for his food about 10 seconds before we're about to yell his name to the entire dining room.
Hard-on/Sweet-tits (one of the five greatest floorstaff) is the same as Chokes, "In Brianna Jones and the temper of Jim (long story)" as well, and Flojob, Persian Jon Travolta, Jeremy Terry Has Really Let himself Go, Corndogs for Brains (excellent bartender, he started my drinks earlier tonight)... all very good about running their food.
The bell system is nice as well.
Calling it out also works for 86ing things. "86 Alligator!" ... "86 Alligator." ... "CALL IT BACK, MONKEYS. YOU DON'T CALL IT BACK, NO FOOD GETS RUN." There's never a non-berate-able ticket that coms in asking for something we're out of.
Iodine crystals turn into ammonium tri-iodide when you mix it with even household ammonia, which is actually preferable because it has impurities/water/soap in it to dullen the volatility of the explosive. The result is a little crystal that explode on contact to any pressure or temperature change, thats pretty much a snap-n-pop, but it releases a big cloud of purple iodine gas. It stains everything horribly.
and not noticing the little bell they use to tell us there is more food out there :P
This is why every restaurant that doesn't charge more than 30 bucks an entree (because those places are tiny meccas of culinary worship, sometimes) need to employ the "cooks bellow out an insulting call name that they have come up with due to your biggest insecurity" method.
I'm telling you, Chokes on Dick shows up for his food about 10 seconds before we're about to yell his name to the entire dining room.
Hard-on/Sweet-tits (one of the five greatest floorstaff) is the same as Chokes, "In Brianna Jones and the temper of Jim (long story)" as well, and Flojob, Persian Jon Travolta, Jeremy Terry Has Really Let himself Go, Corndogs for Brains (excellent bartender, he started my drinks earlier tonight)... all very good about running their food.
The bell system is nice as well.
Calling it out also works for 86ing things. "86 Alligator!" ... "86 Alligator." ... "CALL IT BACK, MONKEYS. YOU DON'T CALL IT BACK, NO FOOD GETS RUN." There's never a non-berate-able ticket that coms in asking for something we're out of.
Maybe I'm just used to assholes.
I work for the Hyatt, so if the chef called that out, my boss would probably throw him into the sun :P
The Black Hunter on
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facetiousa wit so dryit shits sandRegistered Userregular
edited August 2010
Which would in fact be a spectacular way to go.
facetious on
"I am not young enough to know everything." - Oscar Wilde
edit: Orange, how do you hold said crystal without it going off in your hand then?
Lemme answer your question with another question: why would you want to hold an explosive salt?
Nah, when it dries it's the most "dangerous". While it's wet, and with enough impurities it shouldn't be too sensitive. My old mentor used to make those things in big piles and leave them everywhere to scare the crap out of us as we walked in doors and open cabinets.
Iodine crystals turn into ammonium tri-iodide when you mix it with even household ammonia, which is actually preferable because it has impurities/water/soap in it to dullen the volatility of the explosive. The result is a little crystal that explode on contact to any pressure or temperature change, thats pretty much a snap-n-pop, but it releases a big cloud of purple iodine gas. It stains everything horribly.
Isn't that what you use to make homemade plastic explosive? I remember on a Zoom! from back in the day they made it, or something like that I think, and set it off using a feather on the end of a stick.
Posts
and if they are on a couch, turn them so that the vomit runs away from their mouth.
learnt by some unfortunate girls who pre-drank before a birthday party
After 6 years as a cook, I've met exactly 5 of these. They are irreplaceable.
So I guess good cooks, especially with people who would talk to the floor like that for something that has nothing to do with how terrible the average human is at waiting tables, may be way MORE replaceable than a good waiter/tress, since most of them are pathetic incompetents.
Steam: Chagrin LoL: Bonhomie
Instead he turned me and I puked all over the room. I had pasta that was like 85% marinara sauce earlier. Room looked like a murder scene.
he ended up going to jail for that, I think.
yeah this was what I was worried about instead of finding research or documented cases of it or something. Sorry, that fucking sucks.
kpop appreciation station i also like to tweet some
Most are abysmal.
In the brief time I was a bartender, I could bartend, bus, cook, serve, and be security for twice the amount of drunken humans as most waitstaff see in a week. I was okay at it...
But Jesus, sometimes I feel like waiters are around just to prove to the rest of us that we could be making more money if we didn't take pride at being good at anything.
Okay, I'll stop going on about that. For the most part, they're lovely people. Just slow, whiney, gossipy, late, and lazy.
And regarding soap in a coffee: Not even the slightest tip of an iceberg. Pure-cap or salt that shit. If you can't take a joke, you shouldn't work in the industry.
That's fucking insane
now I'm remembering my high school chem class and the crazy shit lye does to skin
This is basically me every single day at work. And I mean, I actually like all my servers as people, but I generally fucking despise them as coworkers.
Always stealing shit off my bar because they're too lazy to get it out of my fridge...
Steam: Chagrin LoL: Bonhomie
kpop appreciation station i also like to tweet some
Steam: Chagrin LoL: Bonhomie
dissolves skin
same thing
I'm going to get ice cream, it's too fucking hot out
kpop appreciation station i also like to tweet some
"Ummmmm... is ticket (random floor number) about to come up?"
"(mocking the high pitch, cooking furiously to make sure everything comes out delicious and gorgeous) UMMMMMM Do you have nothing else to do? Didn't you punch something in for the bartender to do while you ferry shit back and forth?"
Good waitstaff (all five of them I've had the immeasurable pleasure of working with): "You're right, you're busy, if you can let me know very quickly when my food is up (because when you're busy food comes up in 10 minutes instead of 2), please do, otherwise, I'll make sure my tables are happy the entire time they aren't getting what they want THIS INSTANT. Dicks."
Everybody else who waits tables on the planet: "But I'm standing HERE right now, and I don't care if my table has their drinks or even water yet, because I'm standing, here, and I need it NAAAAOOOWWWW."
*stalks off to smoke a cigarette, the bartender finally runs their drinks, and their food is dead in the window for five minutes before they bother running it*
*SHOCKED, I say SHOCKED that their tips are terrible, stiffs the kitchen, wonders why none of the cooks like them*
alkali metals in water
http://www.youtube.com/watch?v=eCk0lYB_8c0
That's the only way to fly.
I can be a bit hard to work with, especially with being deaf in one ear, I can miss things easily. But when you have to run coffee and food from different areas, while keeping the water jugs iced, clearing tables, sorting the plates for the stewards and wiping the tables down as well as sweeping the floor, keeping the sugar boats stocked as well as the napkins and cutlery, also stocking the fridges and milk cabinet, then polishing the cabinets and checking if we still have sauce. It can be hard to figure out how to do everything at the same time.
This isn't meant as a "well MY job", but being a waiter, even in a dinky little cafe can be confusing as hell. I am sure the chefs are more than sick of me buggering around trying to balance the damn plates so they don't tumble halfway to the table (which I am admittedly terrible at, though I have never dropped food) and not noticing the little bell they use to tell us there is more food out there :P
I wonder how old it is
/being a cock
oh
i remember when i saw it i was impressed at how hip and modern it was as opposed to the usual 1980's fare
we'll blow up bathtubs when we want, how we want, mr. orange
and you can't stop us
so you might as well go get the trinitrotoluene and come blow some more shit up
If I ever want to quit my job as a chem teacher, rest assured I will wrap a chunk of sodium thick in toilet paper and flush it down. By the time the water penetrates the fabric, it'll be fuck-deep in the pipeline.
Tell us interesting things
This is why every restaurant that doesn't charge more than 30 bucks an entree (because those places are tiny meccas of culinary worship, sometimes) need to employ the "cooks bellow out an insulting call name that they have come up with due to your biggest insecurity" method.
I'm telling you, Chokes on Dick shows up for his food about 10 seconds before we're about to yell his name to the entire dining room.
Hard-on/Sweet-tits (one of the five greatest floorstaff) is the same as Chokes, "In Brianna Jones and the temper of Jim (long story)" as well, and Flojob, Persian Jon Travolta, Jeremy Terry Has Really Let himself Go, Corndogs for Brains (excellent bartender, he started my drinks earlier tonight)... all very good about running their food.
The bell system is nice as well.
Calling it out also works for 86ing things. "86 Alligator!" ... "86 Alligator." ... "CALL IT BACK, MONKEYS. YOU DON'T CALL IT BACK, NO FOOD GETS RUN." There's never a non-berate-able ticket that coms in asking for something we're out of.
Maybe I'm just used to assholes.
I know nothing about restaurants!
edit: Orange, how do you hold said crystal without it going off in your hand then?
I work for the Hyatt, so if the chef called that out, my boss would probably throw him into the sun :P
Steam: Chagrin LoL: Bonhomie
would this have been a good idea or a great idea, pls advise
kpop appreciation station i also like to tweet some
Nah, when it dries it's the most "dangerous". While it's wet, and with enough impurities it shouldn't be too sensitive. My old mentor used to make those things in big piles and leave them everywhere to scare the crap out of us as we walked in doors and open cabinets.