Behind the Scenes @ Work

[Drolefille]

Originally Posted by OneTimeSBX

did anyone see that "hell's kitchen" episode a few weeks ago where the girl took the food out of the trash bin and dropped it back in the water to reheat?

well...i had two graduates of culinary school who were watching with me who said that YES that does happen. apparently the "bin" (aka trash can) is not for trash. it is for food based trash, i.e. corn husks, potato skins, etc. its not like the TRASH trash, where they would sweep the floor or something. i truthfully dont care that it takes an extra 12 minutes for new pasta, germs killed or not, i want NON-TRASHED CUISINE!!

I saw that and yeah, EW.

Also who takes 12 minutes to cook up pasta, with boiling water you're talking more like four or so to cook it al dente. (Not directed at you so much as the show as I think that's what they said on there)

[OneTimeSBX]

Originally Posted by Drolefille

I saw that and yeah, EW.

Also who takes 12 minutes to cook up pasta, with boiling water you're talking more like four or so to cook it al dente. (Not directed at you so much as the show as I think that's what they said on there)

i remembered her saying that, and i told my fiance, by all means, ive probably been sitting for 20 minutes, whats another 10 to insure i get un-trashed food?? i can wait!

[AlphaFrog]

Fried Chicken takes 22 min. If you get it in any shorter time (except KFC, duh) be worried.

[tld221]

well as long as it's not TRASH trash... as long as there's grated cheese on my pasta, its all good!

(ok call me gross. but i tend to weigh out the germ factor vs. the hormone/"bad crap i'm eating" factor)

[Drolefille]

Originally Posted by OneTimeSBX

i remembered her saying that, and i told my fiance, by all means, ive probably been sitting for 20 minutes, whats another 10 to insure i get un-trashed food?? i can wait!

Exactly. I can't figure out why they suck so much in that kitchen. They're making the same limited menu every time, and they're supposed to be at least semi-useful cooks and chefs, but whether they're professionally trained or not they can't server fully cooked food? Ugh.

[tld221]

Originally Posted by AlphaFrog

Fried Chicken takes 22 min. If you get it in any shorter time (except KFC, duh) be worried.

i dunno... my momma put her foot into some fried chicken and it don't take 22 minutes to fry. i see your 22 minutes and say i can do it in 15.

[AlphaFrog]

Originally Posted by tld221

i dunno... my momma put her foot into some fried chicken and it don't take 22 minutes to fry. i see your 22 minutes and say i can do it in 15.

Restaurants don't keep their fryers as hot as when you make fried chicken at home. Two reasons: Fries and fish can't take the heat like chicken can, and they need to cook it slower to make sure it gets completely done. The diner I worked at in college was 22 min, and I know of at least 2 national chains that take 22 min, plus KFC takes 22 min.

[Drolefille]

Originally Posted by tld221

well as long as it's not TRASH trash... as long as there's grated cheese on my pasta, its all good!

(ok call me gross. but i tend to weigh out the germ factor vs. the hormone/"bad crap i'm eating" factor)

Technically, the girl was right, it would have been boiled and clean (although probably mushy... which is a worse sin in my Italian heritaged mind) but still. You just shouldn't do that, and you definately don't do it on TV in a competition.

[AlethiaSi]

I've been a server for over 5 years.... and i've done a wide variety of jobs...
first off, the restaurants....
If someone sends something back that they don't want, and they haven't really had any of it (like they didn't like it, blah blah blah) we almost always eat it lol
the same with drinks, people send stuff back all the time... too sweet, whatever.... sad but true, its a small consolation for the crap ppl put us through.

I have NEVER spit in anyone's food, or done something awful to it. Now, however.... if a table is being super obnoxious... i can't stop the kitchen from "accidently" dropping something on the floor.... and still using it.
Moral of the story: don't be a dick. If you are patient and engage the waitress/waiter, you'll get a lot farther than if you're obnoxious.

ok.. i'm super hungover so i can't think of any more right now, but I will.

[OneTimeSBX]

i mean, at home i might pull that number if i knew there was only food based product in there, but in public? i dont think so...

[UGAalum94]

Originally Posted by Rudey

That's a whole load of crap. Payment up front? It's not an AR issue. Pay with a credit card and it's paid up front. Pay with a bank check and it's up front. Pay with an online funds transfer and it's upfront. There are numerous ways to pay upfront that are trackable. Cash is not trackable. Contractors and small businesses stick to cash so that they can cheat on their taxes. It's not an issue of payment dates.

-Rudey

I don't have a small business, so I don't know. It seems like the business getting the work done would have a tax incentive to claim money that went back into the business, but I have nowhere near the experience with tax fraud that you apparently do.

[Kevin]

I worked at Radio Shack in undergrad and high school. If any of you have any reason to shop there, (these days, I couldn't think of a reason to) something to remember is that they have a "$50 Rule." It's an unwritten company guideline which says that the store must give store credit (at least) for anything under $50. If they won't, insist on getting the district manager's phone number. If they still won't relent, go to the regional manager. Eventually, they'll suck up to you and give you whatever it is you want.

In my current trade, law, all I can say is that if you have to hire a lawyer, first, don't hire anyone who advertises on TV -- those operations are usually set up as "volume" operations. In other words, they'll take the first settlement offered and move on to the next client. Most of the time your case will receive only a very small amount of attention from an actual lawyer.

Second, consult with several lawyers, don't be afraid to get a second opinion.

Finally, be on your best behavior for any consultation -- dress nicely, behave, don't get emotional. Many lawyers will raise their retainers when they see a potential client is either going to be a high-maintenance client or if the lawyer just doesn't like them.

-- Also, be nice and pay your bill.

[Rudey]

Originally Posted by AlphaGamUGAAlum

I don't have a small business, so I don't know. It seems like the business getting the work done would have a tax incentive to claim money that went back into the business, but I have nowhere near the experience with tax fraud that you apparently do.

You're not much of a thinker. Again, there are numerous ways to pay upfront. To skip billing and take payment in an untraceable manner, a la cash or say...diamonds...is the clearest sign of keeping something off the books for either tax evasion or something more exotic, like money laundering and, oh say, terrorism financing. I'm glad I educated you. Next time, if you don't know about something you shouldn't make such suggestions.

-Rudey

[tld221]

Originally Posted by Rudey

You're not much of a thinker. Again, there are numerous ways to pay upfront. To skip billing and take payment in an untraceable manner, a la cash or say...diamonds...is the clearest sign of keeping something off the books for either tax evasion or something more exotic, like money laundering and, oh say, terrorism financing. I'm glad I educated you. Next time, if you don't know about something you shouldn't make such suggestions.

-Rudey

what's the difference between the small business owner that would rather get paid in cash, therefore untraceable, and the white-collar suit that dips on the side with money in offshore accounts, with the intent on being untraced?

[Rudey]

Originally Posted by tld221

what's the difference between the small business owner that would rather get paid in cash, therefore untraceable, and the white-collar suit that dips on the side with money in offshore accounts, with the intent on being untraced?

Dips on the side? Like do the dippy dip?

-Rudey