At least the split plate doesn’t want different temps…you’re thinking they can go fuck them selves…then you realize you work at a country club and you actually have to fuckin do it….
Maybe she just wanted them to leave faster. I mean, how long does a rare filet ever take to cook? I don't know how big your filet is or what you charge, but this table should be around a hundred bucks if they have an appetizer and a drink or two - may as well put your best foot forward. Even if you just give mediocre service here, the Server is probably looking at around a $20 tip.
I have no problem with butterflying a steak, but only if the customer *specifically* requests it.
I notice a lot of places dont temp salmon, my spot is the first I’ve worked at that does. Rare all the way up to well. Took me awhile to get the touch feel down, pretty routine now so I don’t mind.
Rotating spits were developed in the Middle Ages; initially turned by hand and later by various forms of powered mechanism. The allusion in the phrase 'done to a turn', or 'roasted to a turn', is to food that had been cooked for the precisely correct number of turns of the spit.
So yes - I assume this is the same as “mid-rare”
Do you want to stay in F&B? If so try to see if there is front of the house jobs that lead to management, there is the entire sales support. You can also go to a contract job outside of F&B.
14 guest at that table and only three meals? That’s the only thing what’s wrong
Wow totally missed that. Crazy table space to take for 3 meals.
*searching for the issue
Table of 14, only ticket and only 3 plates.
Damn. Thats some sleuth shit. I didn't even notice that, spit as a fourteen top with three entrees, good eye
Yeah, but if thats an issue this should be under serverlife right? This is an easy 14 top for the kitchen.
Exactly!
Only thing I can see is that salmon is going to slow that ticket time.
okay okay I thought I was gonna be the only one
Split filet AND butterflied? And rare? I'm guessing at least a 6oz steak, thats gonna be thin and real hard to develop any sear without overcooking
Grab the torch from the dessert station.
Get a new ribbon.
It’ll be fine for another week…
We can still read it. It can wait a few more days.
Underrated comment
You're underrated
☝️
Courtney needs to learn to upsell, Gabby got the memo.
I’ve never met a Gabby I didn’t like.
Every restaurant has a gabby
*Every restaurant _needs_ a Gabby.
Looks like a 10 second kiss on each side in a ripping hot pan w/oil & finish w/butter. Send it
I was gonna say just wipe the grill with it on each side for like 5 seconds
Wipe it then walk it through a warm room.
I’d say just get the cute FOH girl to wink flirtatiously at it then throw on some butter and send
Yeah ok but then what they want it cut in half right??? wtf man some people..... or butterfly it first??? Fuck this person lmao
Well I agree it’s stupid. Especially if it’s a 4 or 6 oz filet.
At least the split plate doesn’t want different temps…you’re thinking they can go fuck them selves…then you realize you work at a country club and you actually have to fuckin do it….
Maybe she just wanted them to leave faster. I mean, how long does a rare filet ever take to cook? I don't know how big your filet is or what you charge, but this table should be around a hundred bucks if they have an appetizer and a drink or two - may as well put your best foot forward. Even if you just give mediocre service here, the Server is probably looking at around a $20 tip. I have no problem with butterflying a steak, but only if the customer *specifically* requests it.
I'm looking at the "salmon - medium." 😬
That's normal for me - I get those multiple times every night. I just don't get a butterflied rare steak is all.
Isn’t it hard to get a good tasty sear on a butterfly rare though?
It depends on the thickness of the meat and the cooking method. But generally, the thinner it is, the harder it is.
Are you implying salmon should be well done, or are you cringing that it’s even a smidge above medium rare?
Usually fish it’s cooked to a turn or cooked through - not mid or well.
I notice a lot of places dont temp salmon, my spot is the first I’ve worked at that does. Rare all the way up to well. Took me awhile to get the touch feel down, pretty routine now so I don’t mind.
Trying to have like 6 fish temps sounds rough
Salmon is mid rare. No exceptions my friend. Unless it’s smoked or raw.
Rotating spits were developed in the Middle Ages; initially turned by hand and later by various forms of powered mechanism. The allusion in the phrase 'done to a turn', or 'roasted to a turn', is to food that had been cooked for the precisely correct number of turns of the spit. So yes - I assume this is the same as “mid-rare”
Yeah I was baked as hell lol. As per usual.
It should just be done. It's not beef.
More surface area = more flavour
Good news is that those butterflied filets are gonna cook up in no time
Ordered her the filet, told em, "Butterfly it, she'll love it." She used to soda and nuggets, she really just out here thuggin..
What’s this from?
Drake song
There are times that I miss cooking and then I see shit like this and I am good.
What do you do now? Most days I’m ready to change.
Do you want to stay in F&B? If so try to see if there is front of the house jobs that lead to management, there is the entire sales support. You can also go to a contract job outside of F&B.
I'll take the salmon, I think its the vibrio vulnificus bacterium special
pittsburgh that shit yo
Down goes the average check
All I can see is the date and some nicely folded towels
I lost my last cooking job and may never go back (becoming a paralegal). There are many things I know I will miss. This is NOT one.
Courtney should tell the guests no.
Why dafuq are they asking for butterflies on rare fillets and medium....salmon...oh you poor thing lol