I don't think you're old enough. That was in my early teens. After I hit 18, I refused to work in restaurants that didn't have kitchens, chefs, and menus of which I approved. And after I hit 23, I never worked in restaurants at all.Damn. Could I have eaten something that you...
Thanks. It turned out pretty decent for self-photography on a camera phone.
Heh. That question brought back a restaurant *after* 18 that put the lie to what I said aboveWhew.
What was the worst restaurant environment in which you ever worked?
I think I *wanted* to forget about it. 
Thanks. It turned out pretty decent for self-photography on a camera phone.
And I can't buy an adult item with out turning 3 shades of red. 
Lately I've rather enjoyed the phrase "There's so much more to sex than just putting a cock in a cunt."
Heh. That question brought back a restaurant *after* 18 that put the lie to what I said above
When I was 21, I worked very briefly as a server in a restaurant owned/operated by a franchise team in a certain (un-named) national park in south Florida that operated the hotel, restaurant, gas station and marina that were the only commercial facilities of any kind for almost 40 (road) miles. I was *told* that it was a well-managed facility of some 35 tables served by up to seven servers (depending on time of day) and the food was prepared by two qualified chefs in a "state of the art" kitchen.
When I got there, I found that the total number of servers available for three meal services a day, seven days a week, was five, of which there were almost never more than three on duty at one time. There was next to no service assistance - no busboys, one dishwasher, but only from 11 a.m. on, etc. - and two *cooks,* not chefs. Servers were required to take turns cooking breakfast service, as the cooks worked only lunch and dinner.
Servers also had to set/clear tables, run the register for their tabs (only one drawer, so a thieving server could short the drawer at any time, and the others suffered for it, as any shorts had to be made up from our {lousy} tips or paychecks), wash any dishes we might run out of before the dishwasher showed up, and sweep and mop the tile floors (including the kitchen) in the 30 minutes between service periods.
The food quality was institutional, as in public school/prison type institutional. The cooks there had no idea how to make it better - in fact, I think both of them had *been* either school or prison cooks. The prices, as in most monopolies, were outrageously high, since the alternative for visitors was to drive for nearly an hour to the next available food service. Therefore, tips were, *when given,* miniscule. A $1 tip on a $20+ dollar meal for three or four was considered good.
At the end of day two, I told the "manager" he could take this job and my two-day check and shove it (and yes, this *was* before Johnny Paycheck), got in my car, loaded up my clothes and stuff, and hauled ass out of there.
Oh, yeah - we were expected to *pay* for the meals we ate in the breaks between meal services while working 12-hour shifts - with the magnificent benefit of a 15% discount from the menu price.
Good Lord, man. Still have flashbacks, do you? Cold sweats at night?
This sounds like a restaurant version of Office Space. How about a screenplay?
Ahem:
The music's not too loud, you're too old?
Sorry, it's the best I can do.
And I can't buy an adult item with out turning 3 shades of red. [/QUOTE]Lately I've rather enjoyed the phrase "There's so much more to sex than just putting a cock in a cunt."
We had a recipes and household (mostly kitchen) hints thread a looooong time ago, but I think it went to Thread Heaven (or Hell) maybe four, five years ago.Since we have a libations thread, I want to start a "What's for dinner" thread, where people can post what they're preparing, or just ate, or had at a restaurant.
Does BDSM cafe have anything like that already, before I waste everyone's time?
*pinch!*
