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  1. capricciosa

    Communicating in the Kitchen

    There's this lady at the restaurant I work at who refuses to communicate. She's a good cook from a technical standpoint, but horrible to work with because she is unwilling to talk. When she's assigned to do expo, she just throws the plates on the bar and doesn't keep them in order and won't...
  2. capricciosa

    How has working in restaurants changed how you eat out?

    How has working in restaurants changed how you eat out? Some things can never be unseen, and knowing industry secrets can change how you approach things (like knowing that $8.99 fried pickle app cost .50 cents to make). So, what's changed for you since you started working in a restaurant? I'll...
  3. capricciosa

    2 interviews this week

    Just thought I'd share some hopefully good news, since I've certainly shared my fair share of bad news/complaints. I've got two interviews this week, 1 for GM of a fast/casual restaurant and 1 for a sous chef at a very upscale steakhouse. I'm super excited at the possibility of finally making...
  4. capricciosa

    Charging more for dinner entrees (same portion)

    What are your opinions on restaurants charging more for dinner entrees of equal portion to lunch entrees? Why would a restaurant go this route from an operational stand-point? I don't see it frequently around here, but I was browsing the online menu of a restaurant I was considering eating at...
  5. capricciosa

    Chefs cleaning toilets

    So, today, I was offered a job in the kitchen at a local restaurant. The kitchen looked very good (clean, well-maintained, etc.) and it seemed like it might be a good replacement for my current job which I dislike for a number of reasons, some of which I've talked about here previously and...
  6. capricciosa

    Gyro rotisserie broiler

    I'm doing R&D for my mobile gyro kitchen, and just wondering if anyone can recommend a good gyro broiler? What are the quality name brands for these ovens? Any I should avoid? It's going to be a small set-up (just gyros, fries & salad parked at a factory), so I don't want to spend a fortune, but...
  7. capricciosa

    No more family meals

    The restaurant I work at announced today that there would be no more family meals. We didn't have the traditional table-based family meals - just a one free meal per day policy. Everyone either cooked their own meal or each clique or team would make enough for its members (3-5 people) and it was...
  8. capricciosa

    Hello, again

    Hey guys, I'm back. I was a member here years ago (seems most of my old posts are gone now, probably purged for server space, but no big deal) but left the food industry near the end of 2016. I kept up with the forum for a bit afterwards, but gradually grew disconnected from my culinary roots...
  9. capricciosa

    Greetings

    Hello, everyone. I found this website a while back and decided to join so I could ask questions and share what knowledge I have. I am a professional bread baker, and I have also worked as a butcher. My first job in the kitchen was at a catering company years back making fruit trays and party...
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