The Jackass Thread lives! ►PLEASE READ 1ST POST◄
02-16-13 | 08:05 PM
#233
Is that a slinky for a headset spacer?
02-17-13 | 05:04 AM
#243
Senior Member
Joined: Dec 2011
Posts: 1,938
Likes: 15
From: las vegas
Bikes: purty blue undefeated II 57cm
i am a night person lol.
jesus today was long, 9 hours and change on the grill today. SUPER BUSY. well more than 9 hours because i came in early to work to get **** done because i know the morning crew are ****ing lazy so 3:30 to 1:15 or so. gaaah, so bear you just like to stay up late?
jesus today was long, 9 hours and change on the grill today. SUPER BUSY. well more than 9 hours because i came in early to work to get **** done because i know the morning crew are ****ing lazy so 3:30 to 1:15 or so. gaaah, so bear you just like to stay up late?
02-17-13 | 07:47 AM
#245
Senior Member
Joined: Dec 2011
Posts: 1,938
Likes: 15
From: las vegas
Bikes: purty blue undefeated II 57cm
well **** you should stick around, i usually get off around 12 or 1.
youve kitchen experience.
tonight and last night, we where understaffed. grill hit super heavy, im talking so much food i couldnt keep up ifi tried and ive a fairly large grill, i ran out of room, i had to have my sous chef jump on and even with him we where still bogged down on friday night.Beforei left i asked if we where going to have a floater on sat, he said no.. he ended up on the line again tonight. we had reso's and large parties... **** labour hours and schedule an extra. One guy on a grill can only do so ****ing much.
ha forgot to mention we have a total revamp on our menus, so plating and setups competely different. even though ive got the hang of them its still not like you know instant plate setup. ****s gotta be at 12 0 lock, 1 o lock. corporate ****. Not to mention hostess's are supposed to control flow and seat people accordingly, NOT ALL AT ONCE. so im hit with 30 to 40 items.
all i can say is the last two days have been ****ing awful.
EVEN managment has scheduled large 30 to 40 top parties at near the same ****ing time lately.
oh jesus im starting to rant... sorry peoples..****s just stressfull and annoying
youve kitchen experience.
tonight and last night, we where understaffed. grill hit super heavy, im talking so much food i couldnt keep up ifi tried and ive a fairly large grill, i ran out of room, i had to have my sous chef jump on and even with him we where still bogged down on friday night.Beforei left i asked if we where going to have a floater on sat, he said no.. he ended up on the line again tonight. we had reso's and large parties... **** labour hours and schedule an extra. One guy on a grill can only do so ****ing much.
ha forgot to mention we have a total revamp on our menus, so plating and setups competely different. even though ive got the hang of them its still not like you know instant plate setup. ****s gotta be at 12 0 lock, 1 o lock. corporate ****. Not to mention hostess's are supposed to control flow and seat people accordingly, NOT ALL AT ONCE. so im hit with 30 to 40 items.
all i can say is the last two days have been ****ing awful.
EVEN managment has scheduled large 30 to 40 top parties at near the same ****ing time lately.
oh jesus im starting to rant... sorry peoples..****s just stressfull and annoying
Last edited by GENESTARWIND; 02-17-13 at 07:55 AM.
