catmag 653 Posted July 3, 2013 Share Posted July 3, 2013 Shut it, shithead ; Link to comment Share on other sites More sharing options...
Monkeys Fist 50776 Posted July 3, 2013 Share Posted July 3, 2013 Link to comment Share on other sites More sharing options...
catmag 653 Posted July 3, 2013 Share Posted July 3, 2013 If you're going to edit, then do it properly! Link to comment Share on other sites More sharing options...
Monkeys Fist 50776 Posted July 3, 2013 Share Posted July 3, 2013 Que? Link to comment Share on other sites More sharing options...
catmag 653 Posted July 3, 2013 Share Posted July 3, 2013 I thought you'd tried to put a wink on the end of my post If it wasn't you then we have ghosties cos I didn't put it there Link to comment Share on other sites More sharing options...
Monkeys Fist 50776 Posted July 3, 2013 Share Posted July 3, 2013 Not me , honest Indian. Time for ........ He's a busy lad tonight. Link to comment Share on other sites More sharing options...
catmag 653 Posted July 3, 2013 Share Posted July 3, 2013 Jeez man, he looks like a corpse on that one! Link to comment Share on other sites More sharing options...
Monkeys Fist 50776 Posted July 3, 2013 Share Posted July 3, 2013 Touching cloth I reckon. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted July 3, 2013 Share Posted July 3, 2013 Staff at my restaurant have to pay full price for a meal ().I'm not sure if I do or not - I just make a sandwich and say it fell on the floor. Then I have to taste the food anyway for quality control of course...Guy I know is perfectly comfortable flitting between his 3 restaurants and letting them run themselves. He worked until he had enough savings to buy his first venue and went from there. That's always been a pipe dream of mine but not before I've knuckled down and worked a while first. I wouldn't have the first clue if I was to try and run my own place right now! Link to comment Share on other sites More sharing options...
ewerk 39291 Posted July 3, 2013 Share Posted July 3, 2013 Most chefs don't from what I gather. You been able to get anything on the menu where you're at now? Link to comment Share on other sites More sharing options...
LoveTheBobby 1 Posted July 3, 2013 Share Posted July 3, 2013 Big shout out to Scotch Corner in the Grainger Market . A better hot beef and gravy sarnie you won't find . Only beaten by their hot lamb and mint. Shabba . Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted July 3, 2013 Share Posted July 3, 2013 Most chefs don't from what I gather. You been able to get anything on the menu where you're at now? Aye - in every kitchen I've worked so far you get the serving staff sitting down to full meals whilst the chefs graze all day. I've recently switched to a restaurant in a garden centre where I'm working 9-5 and the head chef is perfectly happy to let me loose in the kitchen. Planned out 5 daily specials for next week and seeing about having some permanent menu features counter-side to lighten the load in the kitchen a bit during service. Last week I did lamb shanks with a red wine jus, green beans and dauphinoise potatoes, which was superb. Link to comment Share on other sites More sharing options...
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