intheweedsblog3.blogspot.com
Still Deeper In The Weeds: Chapter Twenty-Four: A Passage To India
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Still Deeper In The Weeds. Chapter Twenty-Four: A Passage To India. The owners were pretty vanilla and completely typical; a husband and wife, neither ever having worked in a restaurant previously, with zero knowledge of the industry. The husband was nice enough, but a bit of a neocon; the wife was friendly, but completely hysterical. Like I said, typical. Very quickly, we all became good friends. A Saturday night did not go by that didn’t find us all out together. They were good times. Drew was a genuin...
intheweedsblog3.blogspot.com
Still Deeper In The Weeds: Chapter Twenty-Five: A Farewell To Arms
http://intheweedsblog3.blogspot.com/p/chapter-twenty-five-farewell-to-arms.html
Still Deeper In The Weeds. Chapter Twenty-Five: A Farewell To Arms. Working in a restaurant is a funny thing. You spend almost every working hour trapped in a small building with the same small group of people, all day, six days a week. And when you’re done, at the end of your busiest, most exhausting, stressful days, you go out drinking with those very same people. They are different from us. I loved it all. There was one moment in particular, on one of those crazy Saturday nights after work, when I was...
intheweedsblog3.blogspot.com
Still Deeper In The Weeds: Part III
http://intheweedsblog3.blogspot.com/2010/09/part-iii.html
Still Deeper In The Weeds. Congratulations (or condolences), you've made it to the final chapters. Subscribe to: Post Comments (Atom). Chapter Twenty-One: What Do I Know About Meat? Chapter Twenty-Two: Poopercorn Steak. Chapter Twenty-Three: The Wilderness Years. Chapter Twenty-Four: A Passage To India. Chapter Twenty-Five: A Farewell To Arms. Deeper In The Weeds. Why I Am Single.
restaurantsforretards.blogspot.com
Restaurants For Retards: The Daily Grind
http://restaurantsforretards.blogspot.com/p/daily-grind.html
Motes of wisdom from a guy who has seen too much. So, you’ve graduated from cooking school, finished your apprenticeship, and scored a good job in a highly regarded kitchen. That’s the good news. The bad news? Now you get to work in a kitchen every day. Ah yes. Advice. And now, from the ephemeral, to the more nitty gritty. Don’t clean your flat top with anything but oil. No matter what. No water, no chemicals, no vinegar; just oil. If someone tells you otherwise, punch him in the dick. Your flat top gril...
intheweedsblog3.blogspot.com
Still Deeper In The Weeds: Chapter Twenty-One: What Do I Know About Meat?
http://intheweedsblog3.blogspot.com/p/chapter-twenty-one-what-do-i-know-about_5227.html
Still Deeper In The Weeds. Chapter Twenty-One: What Do I Know About Meat? After enduring a prolonged period of unemployment and depression, I finally became inspired by a single word: Steakhouse. Guelph, it seemed, was finally getting an actual steakhouse, the first it had seen since the early eighties. So began my time at The Surrey Street Steakhouse. He was also the greatest farter I have ever known. Occasionally Mike would catch a dishwasher as he crouched down to put away clean pots on a low shelf, o...
intheweedsblog2.blogspot.com
Deeper In The Weeds: Chapter Sixteen: Purgatory
http://intheweedsblog2.blogspot.com/p/chapter-sixteen-purgatory.html
Deeper In The Weeds. My old Latinos buddy Derek graduated from his pointless two year college program and returned to Guelph. Unable to find work outside of restaurants, Derek took a job cooking at The Bookshelf Bistro. After I walked on the Latinos gig, Derek was good enough to get me a job working beside him on the line once again. On more than one occasion, I was given a dressing down by a book seller in my own fucking kitchen, indignantly pronouncing, “But we only get a half hour for lunch! Alvin and...
intheweedsblog2.blogspot.com
Deeper In The Weeds: Chapter Fourteen: Parrillada
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Deeper In The Weeds. Ildo, being the proud Argentine that he was, eventually insisted that we incorporate some Argentinian food into the restaurant. This seemed like a good enough idea, especially when it started off as running steak as a dinner special on weekend nights. It didn't take long for things to go south, however, if you will pardon the pun. Emboldened by the success of the “Argentinian” steak (Canadians like steak? Why, it must be because it's Argentine! When Ildo's meat first arrived, Derek a...
intheweedsblog2.blogspot.com
Deeper In The Weeds: Chapter Eighteen: Don't Fuck With Us
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Deeper In The Weeds. Chapter Eighteen: Don't Fuck With Us. Recalling my time at The Bookshelf as I write this, I find it difficult to believe that I spent three long years toiling in that kitchen. It was easily the worst employment experience of my life. Not only was the job itself incredibly stressful, but our illustrious leadership acted as a genuine hindrance to our efforts. Perhaps you think I am exaggerating when I talk about how poorly the kitchen was treated. Two further stories, perhaps? It also ...
restaurantsforretards.blogspot.com
Restaurants For Retards: Business Models That I Have Seen Succeed
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Business Models That I Have Seen Succeed. The few, the lucky, the short lived. Harbour Lights, Bayfield ON. What They Did Right. The owners purchased the already existing business because of its single greatest attribute: location. The Harbour Lights Restaurant was part of a greater Harbour Lights Marina complex, housing around two hundred boats, and their owners, for the summer months. Thus, they already had a built in, almost guaranteed, customer foundation. What They Did Wrong. The Greek restaurant is...
