- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Let's talk "insider" industry secrets
Posted on 10/10/13 at 8:02 pm to biglego
Posted on 10/10/13 at 8:02 pm to biglego
Joes crab shack is the filthiest, most disgusting restaurant I ever worked in.
Ruby Tuesday's was pretty gross, but nothing like Joes.
Country Club of LA uses shite cysco ingredients and crappy frozen seafood, charges out of the arse for it, then serves it to you in a tuxedo.
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.
Restaurants are, generally, one large drug induced orgy amongst its staff. (only slightly exxagerating)
In all my years working restaturants, I only saw one patrons food messed with. And he got a loogie in his ice cream sundae.
Ruby Tuesday's was pretty gross, but nothing like Joes.
Country Club of LA uses shite cysco ingredients and crappy frozen seafood, charges out of the arse for it, then serves it to you in a tuxedo.
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.
Restaurants are, generally, one large drug induced orgy amongst its staff. (only slightly exxagerating)
In all my years working restaturants, I only saw one patrons food messed with. And he got a loogie in his ice cream sundae.
5
Posted on 10/10/13 at 8:09 pm to SW2SCLA
This post was edited on 10/11/13 at 2:19 pm
Posted on 10/10/13 at 8:14 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.
That's awesome. I maintain J. Alexander's is one of the top 5 best in BR. Love that place.
As for me, I worked at the Melting Pot in the early 2000s. I will say that their kitchen was spotless. Every shift the floor was bleached and mopped and all the stations were wiped down. Closing work sucked arse because we had to do it all. There was no cleaning crew.
Posted on 10/10/13 at 8:23 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.
awesome. im thinking about applying there for a second job. good work environment?
Posted on 10/10/13 at 8:27 pm to Carson123987
I have been in the kitchen at Chris' Specialty meats on Millerville and I would have to say their level of cleanliness was impressive. I do not hesitate to buy things from them.
Posted on 10/10/13 at 8:35 pm to The Cable Guy
quote:
I maintain J. Alexander's is one of the top 5 best in BR. Love that place.
Yep. I agree.
Posted on 10/10/13 at 8:41 pm to Chair
I waited at Ruby Tuesday. Everything comes premeasured in bags. Everything except the fruits and veggies for the salad bar. Some Poe sucker had to prep that everyday.
Posted on 10/10/13 at 8:43 pm to MSMHater
quote:
Restaurants are, generally, one large drug induced orgy amongst its staff. (only slightly exxagerating)
Yup. Pretty close to the truth. Everyone fricks everybody come closing time. Lots of drugs as well. Ah the memories. It was exactly like the movie Waiting.
Posted on 10/10/13 at 9:01 pm to Motorboat
quote:
Motorboat
I know the recipe to Cane's sauce but I ain't tellin.
quote:
iAmBatman
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
Sure took the wind outta your sails, eh?
BTW, that recipe is pretty much dead on. Former employee back when they still let the staff make the sauce I guess?
Posted on 10/10/13 at 9:15 pm to Carson123987
This was over a decade ago, but the work environment was competitive. Management ranked and tiered the waitstaff. Higher ranks got you preferred shifts and section, big top opportunities, and bonuses. There was really good money to be made most any night If you were good.
Posted on 10/10/13 at 9:17 pm to CajunAlum Tiger Fan
quote:
but what's the recipe for the sauce served with the blackened alligator at The Chimes?
I wanna know this! I worked at Chili's in Hattiesburg between 98-2001 and they ran a pretty tight ship. The best servers were given shifts in the bar. The newbs were given the tables in the back of the restaurants. Pretty much every cook smoked pot (not at work) but they could turn out some food like nobody's business and they rarely missed a shift. Lot's of servers, bartenders and hostesses were hooking up.
Posted on 10/11/13 at 5:52 am to notiger1997
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.
Posted on 10/11/13 at 6:50 am to Gris Gris
Mind taking it down then? Please and thanks 
Posted on 10/11/13 at 8:01 am to SW2SCLA
Probably not like this everywhere but here are some of my experiences from working at a pretty nice restaurant in SE LA. I got laid off and worked two jobs for a while so I felt like an outsider looking in since I was the oldest server. I know most of you guys know these things but I found it interesting while I worked there for 1.5 yrs about 2 years ago.
If a big table is ordering coffee and the server is busy, everybody is getting decaf.
Chefs in real life make Gordon Ramsey look like your Grandmother.
ALL cooks and most servers smoke pot.
Everybody is sleeping with everybody.
The wait staff starts drinking at 9:00 P.M.
The back of the house thinks the front's job is easy and hates them because they make more money than they do.
The front of the house thinks the back's job is easy and hates them because they screw up.
NO ONE EVER messes with the food if it goes back to the kitchen or while it's being boxed up.
The servers NEVER got to taste the food, specials, nothing. I had no idea what it tasted like.
The kitchen didn't have AC up until a few months before I quit.
Reservations really do get treated better.
If a big table is ordering coffee and the server is busy, everybody is getting decaf.
Chefs in real life make Gordon Ramsey look like your Grandmother.
ALL cooks and most servers smoke pot.
Everybody is sleeping with everybody.
The wait staff starts drinking at 9:00 P.M.
The back of the house thinks the front's job is easy and hates them because they make more money than they do.
The front of the house thinks the back's job is easy and hates them because they screw up.
NO ONE EVER messes with the food if it goes back to the kitchen or while it's being boxed up.
The servers NEVER got to taste the food, specials, nothing. I had no idea what it tasted like.
The kitchen didn't have AC up until a few months before I quit.
Reservations really do get treated better.
Posted on 10/11/13 at 8:05 am to SW2SCLA
Worked at a lot of different places as a busboy, cook and bartender. Couldn't wait tables. That shite sucked.
Being the only white kid working as a bus boy with an all black bus staff from the projects really sucked when I was a kid.
Never spit in, or saw anyone else spit in, or otherwise do anything to anyone's food. I'm sure it happened occasionally, but it generally just wasn't done. But we'd microwave or deep fry a filet if it came back not well-done enough.
Worked at an uptown bar in the kitchen, and if some dumbass asked for his wings extra spicy, they'd be rolled in molasses, cayenne pepper, black pepper, tobasco and anything else we could find with heat.
Pot and coke were the norm pretty much everywhere. It was just assumed that everyone partied, and pretty much everyone did. Lots of safety meetings in the walk-in.
To this day I do not order catfish, amberjack or mahi in any restaurant (ecept catfish at Sparhs) and won't order any type of fish unless I am in a very nice restaurant, then I still usually get red meat.
The secret to good cheese fries is to melt with a heat lamp. Microwave makes the fries soggy, oven makes the cheese dry.
Being the only white kid working as a bus boy with an all black bus staff from the projects really sucked when I was a kid.
Never spit in, or saw anyone else spit in, or otherwise do anything to anyone's food. I'm sure it happened occasionally, but it generally just wasn't done. But we'd microwave or deep fry a filet if it came back not well-done enough.
Worked at an uptown bar in the kitchen, and if some dumbass asked for his wings extra spicy, they'd be rolled in molasses, cayenne pepper, black pepper, tobasco and anything else we could find with heat.
Pot and coke were the norm pretty much everywhere. It was just assumed that everyone partied, and pretty much everyone did. Lots of safety meetings in the walk-in.
To this day I do not order catfish, amberjack or mahi in any restaurant (ecept catfish at Sparhs) and won't order any type of fish unless I am in a very nice restaurant, then I still usually get red meat.
The secret to good cheese fries is to melt with a heat lamp. Microwave makes the fries soggy, oven makes the cheese dry.
Posted on 10/11/13 at 8:06 am to BottomlandBrew
quote:
I waited at Ruby Tuesday. Everything comes premeasured in bags.
no brah, mouton says all the chains make their sauces/food fresh daily
Posted on 10/11/13 at 8:08 am to BrotherEsau
Oh, and in two years of bartending at one particular place, only one person could tell the difference between crown royal and seagram's 7. No one could discern Taaka from Absolute.
Posted on 10/11/13 at 8:10 am to BrotherEsau
quote:Same here. Not those particular brands though.
Oh, and in two years of bartending at one particular place, only one person could tell the difference between crown royal and seagram's 7. No one could discern Taaka from Absolute.
Posted on 10/11/13 at 8:12 am to BrotherEsau
yeah, my old roommate was a bartender at a high end restaurant/bar, and he said they ALWAYS served the low end liquor, especially vodka. The bartenders would then drink the high end stuff at the end of their shift
Posted on 10/11/13 at 8:15 am to Salmon
quote:
no brah, mouton says all the chains make their sauces/food fresh daily
Then mouton is an idiot. Literally everything was already portioned out in bags when it came off the sysco truck. The worst were the fish dishes. They'd just throw the bag in the microwave, then plop the contents of the bag on the plate. Sort of a bastardized en papilliote.
This post was edited on 10/11/13 at 8:17 am
Page 2 of 5
Back to top
Follow TigerDroppings for LSU Football News