"But we don't have any cheesecake!!! We can't just run out of cheesecake!!!!"
Well, we did. So I made more. They take a long time to chill after baking. Offer the customer one of the 5 other desserts I make, which are packaged and ready to be sold, instead of hacking into a STILL WARM cheesecake and, apparently, throwing half of it away because you COULDN'T WAIT until tomorrow, when I will unmold and slice the cold cheesecakes for you.
by NelyafinweMaitimo
28 Comments
Is that spring form bottom upside down?
the voice I read that line in
Am I crazy or this a really thin cheesecake?
Reminds me when I was constantly running out of tiramisu cos my fat ass boss kept eating it all
What the literal fuck.
Make twice as much cheesecake so you never run out and blame her for the extra food and labor costs.
this fix it?
OP I feel your pain, it’s so frustrating when people pull ts and waste your hard work. Ngl it’s part of why I quit working pastry lol
Years ago, I was pastry lead at a restaurant known for their coconut cream pies. We pre-sold 80+ pies as part of an event. Pie is also a part of our every day menu. I could see the writing on the wall, so I put all the pies on a speed rack by themselves, cater wrapped the FUCK out of the entire cart, and taped a giant sign to two sides that said “EVENT – DO NOT USE”.
Yep, it was ripped into and robbed for service when I got in the next day. The worst part? We had older, FIFO pre-sliced pies prepped, in the USUAL, EASIER TO ACCESS SPOT, all ready to go.
I’ve worked both pastry and savory, but line chefs, when y’all give us a hard time about having a stick up our asses, THIS IS WHY. Like it was five years ago and I’m still salty lol.
Ffs. The FOH manager isn’t considering that by doing this, they are selling the customer a sub-par product. So now the customer is going to eat it and be like “wtf is wrong with this cheesecake?” And start to question the quality of all the food being sold. Selling something just for the sake of sales number while not thinking about the long term and how it could affect future business.
Maybe the reason we’re always out of cheesecake is because half of it gets destroyed in the cutting process every time, hm?
That half cheesecake would end up on a hood of a car, not a trash can.
If you’re not the chef, your chef needs to pull FOHM aside and tell them calmly, politely, yet firmly to “take a big step back and FUCK YOUR OWN FACE” your FOH manager is overstepping a boundary they shouldn’t be. And chef is doing a poor job of correction.
https://youtu.be/CQIdeu4iWpw?si=xCo5bM8TEsypCqYh
As a FOH I’ll never understand this. One of the few things that make me happy is telling the customer no, because I work in a place where the service staff will bend over backwards for these custies… who then tip them like shit EVERY TIME anyway.
I love when we run out of shit. I love telling them no, I love explaining to them that we hold high standards for our products and the reason they can’t have it is because it’s simply not ready to be had and anything less than what we consider perfect won’t be served.
The look on their face when they get *proudly* told no is wonderful, especially when they incessantly try to bargain for it.
So yeah I don’t get the FOH who does this, it’s SO easy to tell a customer no and if you do it right you actually create a respect for the food and the chefs, and a reason to come back.
Write it down and document every time until you have a nice long list and take it to management. Title the top of the page “Food Cost Losses”
Were they just portioning out cheesecake without the crust?
Why is all the crust still in the pan?
He’s only serving cheese at this point. What the fuck.
Fucking managers… seriously.
FOH manager is being dragged into the kitchen by his/her nostrils for a week while one (any of them would handle it) of the kitchen staff can have a nice peaceful time chatting in an alcove somewhere while they “manage”.
It’s a testament to quality to run out of something because it’s made fresh. They should be announcing that with pride like bbq joints.
No jury would convict you for reacting… in self defense.
So they waste half a cheesecake and then will complain about being out again tomorrow. Classic
Our pantry cooks like to pre-cut pies for service and more often than not I will get the chef coming to me about a pie that had t been set because pantry decided not to heed my directions. Such a waste of hard work and product, just because they cannot be patient.
Have you tried stabbing them. Then again if they insist on still fucking up product.
Congratulations on your new Chefs Snack 😉
Kitchen managers who can’t just tell a customer you are out of something are fucking useless
You can indeed run out of things. This mindset is silly and does more harm than good restaurant wide
Start ringing up the wasted product and present a bill to the guilty waiter. They won’t pay, but it will illustrate the damage they are doing. Also practice saying 86 cheesecakes with them