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This is a question Restaurants, Kitchens and Bars... Oh my!

Many years ago, I went out with a chef. Kitchens are merely vice dens with food. You couldn't move for people bonking and snorting coke in the store room. And the things they did with the food...

My personal vice was chocolate mousse - I remember it being very calming in all the chaos around me. I think they put things in it.

Tell us your stories of working in kitchens, bars and the rest of the nightmare that is the catering trade.

(, Fri 21 Jul 2006, 9:58)
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One last thing.
A friend of mine worked behind the bar in the Student Union at Liverpool Uni. At the time, they had the shower head soft drink dispensers.

Well, they used to charge 80p for a half of the syrup based drinks like pepsi, and 30p for a splash (vodka's and cokes, etc)

He found out that if you only put through the alcohol, it was nigh on impossible to check the syrup levels as they lasted about 3 months anyway.

So, he managed to get me a couple of Wednesday nights behind the bar, and we had this little scam going. Charge for the spirits and mixer, spirit get rung into the till only mixer moneys go in our tip jar. Took some quick-ish adding up behind the bar but that wasn't hard. Me and him were on one of the bars on our own, meaning we just split the tips 50/50.

1st night, we made £265 in tips. He goes off to Macro the next day, buys a box of the pepsi syrup (80% of what we sold was pepsi) and puts this into the cellar. Cost him about £14. Sowe had made £130 each, spent £7 covering our tracks. Hmm.

We did this a few more times, making about the same kind of money every time. To be honest, we'd put most of the money back behind the bar after hours, but as a student on £25 a week, the extra £70 a shift was brilliant. We both left, and the tradition was passed on.
(, Fri 21 Jul 2006, 14:22, Reply)

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