>interview at Cajun restaurant >nice part of town >managers boasting how it's a from-scratch kitchen and things get really intense >glance around to see a maximun seating of ~40 >okay.jpg >first day today >excited, first from scratch restaurant job >bottles of bbq, blue cheese, etc >bagged pre-chopped lettuce >tony fucking meme seasoning >sara lee brand cheese cake >cans of whipped cream but I see cartons of heavy cream
I could honestly go on, but you get the idea. I'm very disappointed, Veeky Forums
Andrew Bell
Does it have a kids menu? Have a pic of the menu? I'm sure it will be full of boisterous heavy white women dining out with "hubby".
Liam Thompson
The menu is online. It's called Cajun Steamer and there's about 5 locations around the south
Owen Ross
Brb, looking it up on urbandictionary...
Robert Ramirez
Just took a peak. Are the fries really hand cut? I assume no.
Josiah White
Oh yeah. The fries are pre-cut and bagged.
Jayden Allen
I'm contacting them as we speak. They'll have no problem finding out who was recently employed and firing you for talking shit about the business on the internet
Aaron Long
They shouldn't lie to people for how much the food costs desu
Michael Cook
kek ITT: Veeky Forums attempts a raid which will never eventuate.
Colton Martin
You are one sad sorry faggot. I really hope your mum does tonight.
Isaiah Nguyen
u should invite gorgdon ramsty.
Andrew Rogers
After looking at the menu, it's obvious it's not a "from scratch" restaurant, the menu is too big. I'm assuming most of the menu is frozen or bagged, and t h e only dishes they make themselves are the fresh seafood (opening oysters), the more delicate toppings/sauces, and things that have to be fired in house.
If you want to work at a restaurant that is fully functional and makes everything from scratch, look for a place that's local, has a small but interesting menu, and be prepared to bust your ass.
Nathan Gutierrez
I think I must finally be getting old because I don't have the slightest clue what that picture is supposed to mean.
Noah Anderson
>pining for the opportunity to chop lettuce
Jason Watson
unless it's somewhere super high priced i think its okay to use canned/frozen stuff.
not everything has to be pulled straight off the vine, and the place is obviously a low-priced family restaurant. They even offer catering! That is not the kind of thing you can do strictly with fresh stuff, catering at that price is done out of a warehouse. It's fuckin' ten bucks a plate.
Even in a higher priced place, somewhere I'd bring a first date, honestly, a bit of frozen seafood isn't the end of the world. Especially places inland. I think it's a bit unreasonable to expect somewhere not on the coast to have fresh-not-frozen seafood, especially if it's a long john silvers or olive garden tier theme park restaurant.
on another note though >this fucking french obviously run through google translate, this is not a thing any french person would actually say. yankees need to stop translating things so literally.
Samuel Hernandez
>reporting role players to the real life police
Jaxon Rogers
>is this flour milled and grown here? >uh no user we buy the flour >unbelievable
Jace Garcia
...
Austin Hall
kek
Elijah Hughes
Why do you even care?
Carter Young
Never trust a restaurant that claims to be "from scratch" or "everything made in house" unless it has a tiny menu with rotating options throughout the year. I have eaten at actual from scratch restaurants and they always have a pretty small menu, or a menu where you can largely use a lot of the same ingredients for multiple things.
Isaac Baker
>4 different locations spread around multiple states >They'll have no problem finding out who was recently employed inb4 OP actually started there 2 months ago and just decided to share the story today, and some poor sap who just started at a different location gets fired.
Adrian Morales
Not so fast, I’ve traced your IP and the internet police are otw to your location as we speak
Camden Young
Well done.
Colton Foster
OP here. They make a lot of the soup bases from scratch and some pastries. Not positive about the freshness of the seafood though. It's all really a matter of me feeling lied to and having only worked one shift. Plus I was excited to see how people make things from scratch in non-janky ways
Isaiah Green
Sounds like someone who’s never worked at a shitty restaurant.
Mason Brown
kys
Hudson Garcia
This
Mason Sullivan
>Is the lettuce grown and harvested here? No, Chef, we get it delivered daily from our local farmer's market >You've got to be fucking kidding me
Jayden Reyes
From scratch doesn't literally mean every single ingredient is made from scratch you sperg
Matthew Thomas
Whoa look how many (((you)))s you got Good job anonymous
Gabriel Price
>only worked one shift So you've put in like 12 hours and you're already bitching? Jesus man, Starbucks is probably hiring