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re: Let's talk "insider" industry secrets
Posted on 10/11/13 at 1:46 pm to xXLSUXx
Posted on 10/11/13 at 1:46 pm to xXLSUXx
My friend's older brother worked at Piccadilly for one single night when he was 15. His mom made him quit because he told her about how all the cooks were doing coke and shooting up heroin in the kitchen 
0
Posted on 10/11/13 at 1:59 pm to Rohan2Reed
Peche actually has a seafood wholesaler's license. While they still get many products through normal distribution channels, it does allow them to purchase some products directly from fishermen.
ETA: They also in general purchase fish more whole than most normal restaurants. This allows them to butcher (or leave whole) as they see fit. The more a product is messed with prior to arriving at the restaurant's door, the less "fresh" it is (in general).
ETA: They also in general purchase fish more whole than most normal restaurants. This allows them to butcher (or leave whole) as they see fit. The more a product is messed with prior to arriving at the restaurant's door, the less "fresh" it is (in general).
This post was edited on 10/11/13 at 2:01 pm
Posted on 10/11/13 at 2:00 pm to BlackenedOut
And indeed that have the best quality seafood I've come across in the city. 
Posted on 10/11/13 at 4:28 pm to BrotherEsau
quote:
only one person could tell the difference between crown royal and seagram's 7
They're both pretty crappy excuses for whiskey. And was this done on drinks ordered from tables? Every time I'm sitting at a bar, you can see the bartender grab the bottle and make your drink.
Posted on 10/11/13 at 4:55 pm to MSMHater
quote:
J. Alexanders was, by far, the most impressive kitchen I ever saw. Always fresh ingredients. Sauces and dressings made fresh every day. Taste tested the entire menu every single morning. Just really well run kitchen. I still enjoy there food very much 13 years later.
They are really proud of that food though. $17 after tax for a chopped salad with sliced deli turkey is unreal. I had the salad before and loved it, so I got it to-go the other night and I was shocked at the price.
Posted on 10/11/13 at 5:01 pm to BrotherEsau
quote:
Most catfish comes individually frozen in a huge box and is farm raised.
I have no idea how our fish is packaged/arrives, but we switched to wild caught fish, and customers literally were boycotting us. They hated it. It didn't look or taste as appealing, so we had to go back to farm raised.
Posted on 10/11/13 at 8:11 pm to LouisianaLady
Sounds like Basa.
Posted on 10/11/13 at 8:26 pm to iAmBatman
It's hard to believe people like that bland concoction so much.
Posted on 10/11/13 at 8:31 pm to LouisianaLady
you and your to go salads
Posted on 10/11/13 at 8:46 pm to TU Rob
quote:
They're both pretty crappy excuses for whiskey. And was this done on drinks ordered from tables? Every time I'm sitting at a bar, you can see the bartender grab the bottle and make your drink
Yes, they are both nasty. This was in a bar. The crown royal bottles contained Seagrams 7. The Absolute bottles contained Taaka. There was always one of each for real in case someone called us on it.
Posted on 10/11/13 at 8:47 pm to LouisianaLady
Farm raised brings to mind fish swimming in a pond of their own shite and fertilizer.
Posted on 10/12/13 at 3:19 am to Chair
Disclaimer: The use of you/your is just for purpose of explanation, not directed at any poster.
Drink from a straw after you get a refill. The drinks all touch the same spot on the lever on the coke machine, all those refills with everyone's mouth germs
Food is not as high quality as you think it is almost all of the time. Not saying it's not high quality, but it's not what you are picturing in your head.
We hate your screaming kids.
If your card declines, guess what?!?! It's not our fault! Please don't be a dick. My number one pet peeve is when a customer expects me to magically make their card work.
If you are being a dick there is a 100% chance your waiter/hostess is talking shite about you to colleagues.
Drugs.
If you have a fried food item that was accidentally dropped on the floor in the kitchen, it just might have been dropped back in the oil to "sanitize" it. I never did that, but I've seen it done more than a few times.
Drink from a straw after you get a refill. The drinks all touch the same spot on the lever on the coke machine, all those refills with everyone's mouth germs
Food is not as high quality as you think it is almost all of the time. Not saying it's not high quality, but it's not what you are picturing in your head.
We hate your screaming kids.
If your card declines, guess what?!?! It's not our fault! Please don't be a dick. My number one pet peeve is when a customer expects me to magically make their card work.
If you are being a dick there is a 100% chance your waiter/hostess is talking shite about you to colleagues.
Drugs.
If you have a fried food item that was accidentally dropped on the floor in the kitchen, it just might have been dropped back in the oil to "sanitize" it. I never did that, but I've seen it done more than a few times.
Posted on 10/12/13 at 4:02 am to JasonL79
At a little mom n pop restaurant in BR that I managed, we did use frozen catfish and shrimp, and frozen fries. But we used fresh mahi, amberjack, and tuna. No individual quick frozen.
Posted on 10/12/13 at 7:09 am to NoraBora
quote:
If you are being a dick there is a 100% chance your waiter/hostess is talking shite about you to colleagues.
ONOZ!!!!!
Posted on 10/12/13 at 7:58 am to BrotherEsau
I would be able to tell. I wouldn't say anything to the server or bartender but I wouldn't order another drink or go back. I have done this many times.
Posted on 10/12/13 at 8:06 am to Motorboat
quote:
I know the recipe to Cane's sauce but I ain't tellin.
Please take it to your grave
Posted on 10/12/13 at 8:08 am to DEANintheYAY
quote:
Refilling an underage hostess' NO2 bottle isn't always a good idea.
Posted on 10/12/13 at 8:39 am to madamsquirrel
quote:Doubt it if it was a mixed drink, especially with vodka. We aren't discussing high end liquor here.
I would be able to tell. I wouldn't say anything to the server or bartender but I wouldn't order another drink or go back. I have done this many times.
Posted on 10/12/13 at 10:43 am to notiger1997
quote:
quote:
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.
You know not what you speak of...
Not all specials are based on what is nearing expiration but It is common place. There is a little thing called 'food cost' that a lot of chefs actually receive bonuses on. I remember a certain restaurant that used to offer diver scallops at cost to employees after expiration. And yes, that is after running specials to customers.
This post was edited on 10/12/13 at 10:58 am
Posted on 10/12/13 at 11:32 am to biglego
quote:
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.
I was there back then..
When we had the refrigeration trailer for an outside cooler (before the one by the smoke break area was built) and we had no line cooler in pantry/pizza, and fry. So stuff was iced, but not kept to a good temp.
I remember Dale, Blake, Chad, and a couple of others, but I was only there, because the GM (Richard) had moved me from Copeland's Essen.
I wound up quitting because I went mud riding in the spillway at night with my Montero and blew the engine and got in a pissy mood when I called in the next morning.
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