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Started By
Message
Let's talk "insider" industry secrets
Posted on 10/10/13 at 2:48 pm
Posted on 10/10/13 at 2:48 pm
There are surely some behinds the scenes stuff that goes on at restaurants and bars that the general, non-industry public is not aware of. One of Anthony Bourdain's books discusses a lot of the behind the scenes stuff.
I worked at a pretty nice restaurant in college. The nightly specials was normally decided upon based on the food that was at its expiration date. That way it wouldn't go wasted. Not really a big secret, because a lot of people know that. But anyway, that's my contribution.
What ya got?
I worked at a pretty nice restaurant in college. The nightly specials was normally decided upon based on the food that was at its expiration date. That way it wouldn't go wasted. Not really a big secret, because a lot of people know that. But anyway, that's my contribution.
What ya got?
9
Posted on 10/10/13 at 2:49 pm to Chair
I know the recipe to Cane's sauce but I ain't tellin.
Posted on 10/10/13 at 2:50 pm to Chair
I know why Chickfila has better service.
Posted on 10/10/13 at 2:51 pm to TigerWise
quote:
I know why Chickfila has better service.
ohhh lawd. shots fired
Posted on 10/10/13 at 2:51 pm to Chair
quote:
I worked at a pretty nice restaurant in college. The nightly specials was normally decided upon based on the food that was at its expiration date
I'm willing to bet it was not that "nice" if this is how they decided what to push off as a special.
Great restaurants like to use nightly specials as a way to show off the chef's skills and probably use fresh stuff.
I know what you are saying does happen in the lower level places.
I love Anthony's book.
Posted on 10/10/13 at 2:58 pm to Motorboat
quote:
I know the recipe to Cane's sauce but I ain't tellin.
15 lbs. Mayo (Kraft)
3 No. 10 cans Ketchup (Heinz)
40 oz. Worcestershire sauce (can't remember the brand, but not L&P)
2 oz. Black pepper (forget what spice house they used, but pepper's pepper)
2 oz. Garlic powder (ditto)
Converting Mayo at 220 g/cup, and the #10 can at 12 cups (both are subject to debate), a workable recipe is:
3/4 c. Mayo
1/4 c. Ketchup
5 tsp. Worcestershire sauce
1/2 tsp. Black Pepper
1/2 tsp. Garlic powder
One of the reasons that everyone claims that every recipe they try is not quite it is that they make the sauce then eat it. Cane's won't use it until it has sat for 24 hrs. to let the flavors meld
Posted on 10/10/13 at 3:00 pm to iAmBatman
Canes is out there, but what's the recipe for the sauce served with the blackened alligator at The Chimes?
Posted on 10/10/13 at 3:01 pm to notiger1997
Likely not a secret but Joe's Crab Shack is a dump.
Southern Yacht Club was the most racist working experience I've ever had.
Working at a steak restaurant and eating a filet with a slice of cheesecake for dessert is not healthy.
Managing a restaurant that is owned by rich guys that don't know shite about the restaurant industry sucks.
When working in SoCal be especially nice to the young gentleman that come in with 18s tatted all over their body.
Refilling an underage hostess' NO2 bottle isn't always a good idea.
Southern Yacht Club was the most racist working experience I've ever had.
Working at a steak restaurant and eating a filet with a slice of cheesecake for dessert is not healthy.
Managing a restaurant that is owned by rich guys that don't know shite about the restaurant industry sucks.
When working in SoCal be especially nice to the young gentleman that come in with 18s tatted all over their body.
Refilling an underage hostess' NO2 bottle isn't always a good idea.
Posted on 10/10/13 at 3:03 pm to iAmBatman
quote:
3/4 c. Mayo
1/4 c. Ketchup
5 tsp. Worcestershire sauce
1/2 tsp. Black Pepper
1/2 tsp. Garlic powder
Sounds like something a coonass would whip up as a seafood dipping sauce.
Posted on 10/10/13 at 5:09 pm to Chair
A lot of fried catfish now is swai.
Posted on 10/10/13 at 5:13 pm to Chair
Reliable dishwashers aren't in abundance.
Posted on 10/10/13 at 5:19 pm to magildachunks
quote:
A lot of fried catfish now is swai.
earth shattering (like for like, isn´t it?).
:ducks:
Posted on 10/10/13 at 5:23 pm to Dandy Lion
(no message)
This post was edited on 10/11/13 at 6:49 am
Posted on 10/10/13 at 5:24 pm to DEANintheYAY
quote:
Managing a restaurant that is owned by rich guys that don't know shite about the restaurant industry sucks.
Unfortunately, there are lots of assholes in the industry. From owners to prep cooks and everyone in between.
Posted on 10/10/13 at 5:47 pm to LSUintheNW
A restaurant will let its best employee go to prevent a racial discrimination lawsuit
Learned that one the hard way
Learned that one the hard way
Posted on 10/10/13 at 6:27 pm to Chair
Cheesecake Bistro had a crackhead for a dishwasher about 10yrs ago. I'll just say the dishes were cleaner when he didn't show up for work.
Posted on 10/10/13 at 6:28 pm to LSUintheNW
quote:
Unfortunately, there are lots of assholes in the industry. From owners to prep cooks and everyone in between.
YEP!!
I've done every job in a restaurant except be a host (Managing is close
) and a cook, and there are assholes in abundance at every level.Posted on 10/10/13 at 6:31 pm to Chair
I heard that the folks with Emeril's had the bright idea that they were going to drug test all of their employees before hiring, no matter position. That idea didn't last for very long.
Posted on 10/10/13 at 6:51 pm to DEANintheYAY
I never understood why so many restaurant workers have to be pricks. But they are
Posted on 10/10/13 at 6:56 pm to notiger1997
Thats a crazy idea. Back of the house is full of felons or guys who look/act like felons. front of house has a similar attitude but more polished look. Drugs are frickin everywhere. It's kind of a big reason to work there.
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