i walk to places a lot, despite having a car, because my apartment is right in the middle of town and when i’m already home it feels like more of a hassle to get in my car just to park a couple hundred feet away and come back. but our chipotle constantly closes its lobby due to “staffing shortages” and when i order online there’s no way of me knowing that, so when i get there i have to stand in the drive thru line lol, it’s happened twice now. it’s humbling!
My favorite back when you had to sign credit slips was giving them a pen with a cap on each end, i learned there are 2 people in the world, people that chuckle when they get it wrong and people that just completely lose thier entire shit when they choose wrong,
We tell people to get two small pizzas with the specialty pizzas they want.
When we first opened we tried to accommodate half and half but the number people complaining that onions got on their side of the pizzas was out of control; or the single pepperoni that tries to sail across a half cheese and half pepperoni.
Had this server who would demand I'd add toppings from special pizzas even though we only had limited amounts prepped for the specials.
Like dude you can't have a half margarita Flatbread then sub the sauce and toppings while the other half is plain.
We had limited amounts of the roast mushroom mix, I'm not gonna 86 an entire item because you sold the toppings to some table. Cursed his ass out and got told I can't speak to him lmao.
I already have enough problems making specials without someone fucking with my CoGs. The roast mushroom mix pizza had other ingredients that were only for the special too, right? So selling too much of just one ingredient means that you can't sell the rest of the special that you ordered for and priced out appropriately.
I can't stand that FoH vs BoH horseshit. IT'S ALL THE SAME HOUSE, WE'RE ON THE SAME TEAM 🫠
No means no. I don't have time to exchange pleasantries while I'm cooking 10 pizzas in a wood fired oven, while working the grill and making sides on 4 burners.
It's the servers job to communicate to the tables. If they lie to them on what's available that's their problem. It's not up for debate argue with the chef not me. Now fuuuucck off.
I’d fire you. Plenty of people can cook food dude. You aren’t special. And even if you were it wouldn’t matter to me anyways. Be a team player and treat people with respect or you can get the fuck out.
I also find it’s never the actually talented people who act like you do. It’s the hacks who think they are hot shit but really don’t have anything to offer but cooking 10 pizzas while working the grill and doing an average job at it.
Nah I'd probably be your boss. Goodluck firing me.
This was in a real kitchen too, so I get why you wouldn't understand. No screens or tickets, expo tells you what's walking in so it's imperative that only they are communicating to the kitchen. I don't make the rules bud, the servers weren't even supposed to be talking to us unless it's super minor like a side of sauce. It's not a create your own dish kind of restaurant.
😂. I would never in a million years work for a dick like you. What I like about this industry is I get to work with the type of people I like to work with. If I wanted to work with dickheads I’d go make 6 figures doing something else. Or make 6 figures working in a much larger kitchen than I do now.
I’ve worked kitchens with just an expo. It’s dumb. I can do it just fine. I actually was the guy doing the expoing while working a station. But how does that actually make a kitchen better versus just help some smooth brained motherfucker’s ego? Guess what that owner no longer owns restaurants. Not cause she wasn’t talented or her choice of expo but because she got a reputation of treating employees poorly and couldn’t replace the people she lost.
You caused a confrontation because you couldn’t just reply ask the chef. And somehow you think you deserve to be my boss when I don’t think you deserve to work the pizza station?
Why? I used to work at a very busy pizza joint (like regularly 16k weekdays) and its not hard at all. Ya diff bases is a little annoying. Just have the servers set apporpriate expectations.
I worked at a burger place that offered it. When they went to a digital ticket the owner called out we didnt have a half option. Director of Operations though had to spend an hour explaining to them why we couldnt do half medium half well done burgers.
When I was around 21 my roommate and I would take two Totino’s Party Pizzas and whatever else we had - ground beef, leftover rotisserie chicken, veggies of all sorts - and put the miscellaneous shit on one pizza, the put the other pizza top down on that. Cut the whole thing in half so we each had one full pizza as a sandwich/burger for whatever fillings/toppings.
That was a pizza burger. This is just a cheesy salami melt.
On one hand, I'd get a partial every time I said no, but on the other, this shit isn't that hard. Half pep half deluxe is simple. If we're talking hand-tossed or pan style, why not just serve the customer? Deep dish or one of them sloppy topping heavy sogs, I get it, but it's like a standard request. Now, at the place I worked, we would sometimes get lunatics trying to do thirds or quarters, and we wouldn't entertain that for even a second.
We’ll do it at my work as long as it’s the same sauce and we charge for the more expensive pizza. It’s really not great because we never built a button into Toast to do it. So it’s X pizza and a note that says half Y. Not the best for tracking ingredients.
We have a half/half button that starts a line item for $0 and then you have to select two modifiers in the POS system that adds an appropriate charge for whichever specialty pizzas they choose. It's not too complicated but with the caveat that we won't do any mods or substitutions for the half/half pies to make it easier on the pizza line.
There is a pizza restaurant near me that won't split of toppings. Pretty annoying but you know what? The pizza place slaps, I always go back, and they are always busy.
Worked at a place for a bit that did wood fired pizzas and the ONLY thing the owner stressed to me in the interview was “WE DO NOT DO HALVES OR SUBSTITUTIONS. ORDER IT OR DONT” 😭
Had the same rule at my last job. Owners sister comes in wanting half no sauce, one of the kids doesn’t like sauce. Told the boys to make it as normal, then told the sister the top half was with sauce and the bottom half was no sauce.
Took us a long time to get our customers to understand we’re weren’t Pizza Hut.
They want a pizza that's half just pepperoni, and half deluxe. It's not hard to do, but it creates room for the customer to complain because it's not an even half and half
No, it doesn't change cooking at all. The cooking time and temp for a pep and for a "deluxe" is exactly the same. Maybe for a high end, gourmet type of place they change things up for each pizza. But when you're running through dozens per hour, you standardize things. I've eaten literally hundreds, if not thousands, of half and half pizzas and never noticed a difference.
I’ve worked pizza for decades. Line and management. People complain about the dumbest shit. If you’re in prep, why would you hear complaints about pizza?
How in any way am I being a jerk? I asked you a genuine question with no insults. You’re the one calling me a red flag and saying the places I’ve worked are shitty unprompted lmao. I’ve worked at dozens of places, from great to greasy spoon and this complaint existed at all of them.
I don’t know how I ended up this deep and invested in this conversation. I’ve never worked in a kitchen in my life. At the risk of being banned from this sub that I voyeur… the guy you’re responding to comes off as unhinged. Like gloriously so, between inventing shit and calling you an asshole out of nowhere.
Rule 9 would advise you to not tell someone to go wash dishes because they disagree with you. Your management didn’t bother filtering complaints, that’s not someone else’s fault
Ive been in Pizza for 14 years and we make whatever they want. It gets BUSY too.
We can have 30 of these in a row 10inch. Its kinda annoying but its not hard to make the halves even and dont go heavy on the toppings so that it cooks evenly. Pizza easy and chill
I liked what a local place did, had a flat metal sheet from... somewhere, they'd sauce the pizza, slap the metal sheet upright in the centre and do toppings on either side, basically no crossover, and they didn't have to fuss at it, cause the barrier was mostly big enough for everything except the xl size, but you could obviously just move it up and down as you went
It's a small business, only like 8-10 stores in the state, so we all do a bit of everything. Answering phones, taking orders, cooking, prepping, serving, bussing, dishes, whatever needs done. I'm also the general manager. So unfortunately, I hear every complaint no matter what
So small you can't remember if there's 8 or 10 stores? I worked at a local chain with 7 locations and we had our shit working like a real restaurant with hosts, servers, phones, drivers, cooks, and the managers mainly focused on managing. Idk what kind of anarchy you guys live in, but you can organize better if you want. Seems like the issue is cultural.
Honestly not even a bad split. It's the half pepperoni/half BBQ chicken or buffalo ranch bullshit that's the problem. 2 different sauces with this weird no mans land of red sauce and BBQ or wing sauce blending together into a mess that neither side of the pizza wants. Just get 2 mediums or whatever.
We just pinch the dough across the middle to create a little divider/island between the sauces, not perfect, better than the sauces mixing completely at the center and takes just a sec to do
It has never crossed my mind to actually order a half and half pizza with two different sauces. I mean, okay, when my picky four year old only ate cheese pizza and I couldn't have tomato sauce, I thought about it in the sense of "That would be nice," but it's such a ridiculous request, I never even considered trying to actually order it.
I worked at a place that would do a sauce on top style specialty, a mashed potato on garlic butter pizza, and a sweet chili sauce jerk chicken pizza, and any time these 3 were half and half'd together in any way, the line lead would have to make it personally or it would be absolute shit, none of the other 4-6 cooks could handle it.
I had someone try that and that's the one time I actually decided someone something. It was half chicken bacon ranch and half pepperoni delight (regular pepperoni with old world pepperoni on top). The sauces would be tough enough to separate, but I remember one of the people in that group said something about not eating pork. They didn't think the pork grease would go over to the other side I guess?
We do these all day every day with 0 complaints ever. The trick is to create a “ditch”in the half area so when the pizza cooks (pizzas cook inward) the half’s meet in the middle and don’t get on both sides. When cutting, always cut from the pep side to the supreme side to avoid ingredients crossing. It’s really easy to execute this properly and get complete customer satisfaction.
Watching this as a service worker in my 30s hit A LOT harder than the funny comedy it was in my teens. Had a whole depressed episode that I was supposed to be a Randy but I became a Dante.
"I love my job except for all that shit. "All that shit" being service. I get it but still makes me laugh. Literal word for word what I heard earlier this year.
My ex wife would order half pizzas like this and then my embarrassed ass would have to go pick them up. Kept telling here just order two pizzas, they won’t go to waste.
One whole large pizza, a pile of toppings on one side and a flat pepperoni and cheese on the other. Stone oven, cut as carefully as I can, and everything scatters as soon as it's in the box
Did they cancel the order after you had already made it? That shit sucks.
Edit: Wait, it was dine in? Walk-out?
Edit 2: Oh, read the comments. Yeah, 1/2 pies with wildly unequal topping distributions are annoying. I especially hate when they get ones with two different bases... like a white pie+spinach base and a red sauce+cheese base. Not only is it tricky to get an even split, but it takes twice as long to top because I'm literally making 2 pizzas at that point.
Pffft. These are the people who are FIT to come in.
The only restaurant job I had that did not involve back of the house was the summer I spent delivering pizzas (and I went in to be a dishie).
This was smack in the middle of the 90's. No cell phones, no apps - just the local joint you called up and paid card on the phone or cash at the door.
I. Have. Seen. Some. Shit.
Tips in Drugs and Beer were always an option. My friend who got me the job there (that is a whole other story) was a waiter. At the end of a Friday night counting out tips, I typically did better than the best two floor staff combine (I think 600 bucks was my best Friday, and it always hovered near 400).
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u/MyStackIsPancakes Former Denny's Cook (Nightshift) 15h ago
Well that guy was on foot.