GunStarHero

Neglected grease traps are disgusting. Rancid meat can be pretty bad, too. In Texas I once saw a meat locker that had broken down and the food had spoiled, so the aroma was awful, but the worst bit was the dead rat that appeared to have eaten some of the spoiled food and died almost immediately after. I have also come across a container of fryer oil that wasn't sealed and should have been disposed of ages ago. There were two dead field mice inside.

Fucking heathens. It pains me to ever serve well-done steaks. No real point in seasoning the meat cause it's gonna taste like shit regardless. Also obligatory:

Gonna have to see more female board member's boobs for research purposes.

You're not a lost cause. In fact, I have worked with people that do not deserve the title of chef that are much more of a lost cause. Like a sous chef that thinks you make cocktail sauce less spicy/hot by adding water. Or an executive chef that doesn't have a recipe book and blurts out random ingredients (and no other info about them) when asked how to make something because, as it turns out, that fool can't even cook to begin with.

Seconding Space Dandy and One Punch Man.

Yea let's post our nudes!

So your butter in hollandaise doesn't have to be clarified, but most variations of the sauce will call for it and nearly all restaurants will use clarified butter. It will taste less greasy (or be cleaner as some chefs say). At the very least your butter should be soft and room temperature. Hollandaise is easily the trickiest of the mother sauces in French cuisine because it can be seemingly temperamental if you make a slight error, causing your batch to be ruined. I call it the little bitch egg sauce for that reason. I would recommend clarifying it but it comes down to personal preference. It's not unheard of to use unclarified butter but a lot of people will fight you tooth and nail over it. It will taste different regardless and have a different consistency and thickness if you do not use clarified butter.

Yea it's a pretty crazy situation. When I lived in Texas I worked at places where the servers wage was $2/hour or so. A pittance, really. The tips were imperative for servers out there. But here it's about $8/hour and they will easily make $100+ most nights even at smaller locations. I currently work off The Strip and put busiest night is nothing compared to a typical day on The Strip. Even so, the waiters can make several hundred dollars in tips on a good night, plus their wages. I'm not saying dont tip them, but don't feel bad if you don't tip much.

Sometimes you get something nice at a brunch. We serve fresh ox tail during ours but on the flipside almost everything else is old. Even the fast food places by The Strip are overpriced but they are worlds cheaper than any thing inside the casinos. I always just go a ways off The Strip for food if I'm out there for the day. There's a Burger King by The Stratosphere that is the same price as any other one in town so tbh I hit them up for a quick meal.

I wouldn't be surprised about the freezer lol There are some things I've learned since being in Vegas but I'm not certain they don't apply elsewhere, as well. Don't accept free food or drink offers out here. It's to get you in the door and if you think you're being slick and just going to get the freebie then bounce then you are sorely mistaken. Often times they will tax you or add gratuity to your bill. Generally all brunches are bad ideas with previous few exceptions. Brunches are common, especially on Sunday, partly because it's a "blow out" or "dump" day. You are almost exclusively paying for old food and things that expire very soon. You might be ok with that but bare in mind lots of people think brunch is a great deal when in reality it's a ploy to clear the storage lockers and serve soon to be spoiled food. Even things like the hollandaise sauce is likely from the Monday before and is not even remotely fresh. Advertised prices are rarely actually available to you. Instead it gets you inside and to sign up for a players card to put down your info in exchange for a trivial food discount and some free slot play. A good example is advertising the highest player card discount for the high rollers but giving you a smaller discount because you start as a base player. You'd have to invest to get that discount and price. Your server, waiter, etc gets minimum wage plus their tips. You do not need to tip big. You will be encouraged to do so even made to feel bad especially if you win anything. Some of my servers regularly make more than I do. Coming to a restaurant as soon as it opens usually means you're getting old food. Left overs that can be saved are used immediately upon opening. And if it's slow then you're getting food that has been sitting for potentially hours. This is true for most restaurants in general, not just Vegas. Do not buy from fresh markets or from snack vendors in or around The Strip and the casinos themselves. You'll be paying $5 for a bottle of water. Instead find places like the ABC Stores which litter the Valley. They sell bottled water for 50 cents and snacks and souvenirs for dirt cheap. Fremont is covered in them whereas The Strip has them scattered between the big properties. Just fill up and bring a bag with you to hold your goodies.

The person that actually went to broil it just put the gizzards on some foil onto a totally flat pan and cooked it for less time than I would have. Not personally a fan of gizzards (but maybe I haven't met the right one yet) but looking back that was just an amalgamation of mistakes. Albeit the customer seemed to enjoy it, so whatever. But the thought of squishy little gizzards that were cooked incorrectly and then covered in mayo left a bad impression on me. No I have never met Ramsay. Former coworker has, though, but that doesn't really count, but he does swing by from time to time. At any rate I declined to stay there. Pay wasn't much better for the commute and traffic (in and out of the restaurant).

It's really tasty! I prefer to do a thicker crust myself.

I absolutely despise customers some days.

Every day.

You can go about this as you normally would with any generic pizza dough but the toppings are grilled chicken breast chunks, bacon, thinly sliced strawberries, and strawberry vinaigrette for your sauce and to drizzle. It's my favorite because it takes people by surprise and I often whip it out when people say you can't mess with traditional pizza toppings.

Oo! Chicken bacon berry pizza!

Nah but I got uhh BONELESS pizza.

I think pan broiled gizzards with mayo drizzle is one of the more foul things I had to make. We served fried gizzards but there was a request for broiled gizzards with mayo on top. There have been other disgusting things but that was just vile.

Not really related but he actually yelled out "Hey hey hey!" at a court appearance recently. Still not sure what to make of that.

So I've been a chef for about 5 years now, 2 of which while in Vegas. I have cooked in numerous restaurants and several kitchens out in Vegas at big casinos, including at a Gordon Ramsay restaurant. If anyone has any questions you'd like to ask a chef about food, the food industry, recipes, policies, etc. then ask away. I definitely don't know everything but I'll answer to the best of my ability.

Email it? Where is it stored? I sometimes link a picture on here but I have on occasion had to attach a file which works fine for me.

I'd hate to give you the benefit of even being able to apply for unemployment. Perhaps you could clean the grease traps downstairs and those diarrhea pits we call restrooms.

@Mix Thought for sure it would either be this or Jukebox Hero

Neat. I'll have to let them know so we can all look into that. My sister didn't have that happen though so I will be the mature older sibling and exclude her from the reindeer games and mock her from the sidelines.

Is that a thing? I have sectoral heterochromia in one of my eyes, but when I was born I had blonde hair that later changed to dirty blonde. Plus, yea, any other hair is either black or blonde. Both of my brothers had the same thing happen with their hair, as well. Here's a picture of the sectoral heterochromia: