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bakersgrief · 1 month

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Food and kitchen related fantasy writing ideas from someone who works in food service:

If you have a supernatural creature that is supposed to defy the laws of physics, give it fucked up fat lines if you have a character butcher it. Animals have lines of fat between muscles that are often used as a guideline when butchering them, especially if they are unfamiliar to the butcher. Cutting open an animal that has weird fat lines signifies that it is no normal animal. Give it fat lines that criss cross in ways that would make it nearly impossible for any muscles to function. Give it no fat lines. Give it fat lines that shift and move around even as the animal lays dead on the table. Give it fat lines that are so wide it's a wonder how the animal could even move around properly.

On a similar note, animals have muscles that line their intestines that are very thin and weblike. Put that shit in places it is not supposed to go. Put it so close to the skin that if the animal gets too hot the fat will start melting. If the animal has it on the inside of its mouth, that could indicate that it doesn't chew. The muscles lining the digestive system are used to move food along. Wouldn't it be extra fucked up if the creature in question had massive fangs as well? Why would it need both?

Have a made up animal that everything tastes like. You know how alligator and rattlesnake are often described as tasting like chicken? Have an animal that tastes like that. Strange meat? Don't worry, it tastes like galgalongingaf.

Depending on what kind of food is readily available, have a side like French fries. Something that people eat a lot of and is something that always has to be cooking. I drop so many fries a day because it's a popular side and people get nearly a whole potato in an order of fries. It doesn't even have to be made up! Characters live in a place where fruit is more popular than vegetables? Maybe they have prized fruit trees that make up a major part of the diet? Have sliced apples as a side! Have a restaurant that prides itself on its hand cut apples that gives you nearly two apples worth of slices in your side order. Have cooks that are always slicing apples, they need so much sliced apples. They will go home and start dreaming about slicing apples tonight.

Wearing slip resistant work shoes is important if you work in a kitchen, and it's important to reserve them for only kitchen use so they stay decently clean and the special soles don't wear down. Make a cobbler that specializes in work shoes and anti-slip shoes.

In fact, if a character is a cook and gets isekai'd or transported to another world, have them show up in their kitchEN SHOES GODDAMNIT THESE ARE MY KITCHEN SHOES (and their apron)

Think of what materials are plentiful in your world and what kind of cooking methods are popular. What is a standard apron made out of? Is it leather? Canvas? Linen? Cotton? Goatskin? Dragonskin?

Ok I'm tired now but I have more ideas let me know if you wanna hear them.

#fantasy #fantasy writing #fantasy world #creative writing #writers on tumblr #writing ideas #food service #food service industry #creative work #writing prompt

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dontmeantobepoliticalbut · 1 year

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For many cooks, waiters and bartenders, it is an annoying entrance fee to the food-service business: Before starting a new job, they pay around $15 to a company called ServSafe for an online class in food safety.

That course is basic, with lessons like “bathe daily” and “strawberries aren’t supposed to be white and fuzzy, that’s mold.” In four of the largest states, this kind of training is required by law, and it is taken by workers nationwide.

But in taking the class, the workers — largely unbeknown to them — are also helping to fund a nationwide lobbying campaign to keep their own wages from increasing.

The company they are paying, ServSafe, doubles as a fund-raising arm of the National Restaurant Association — the largest lobbying group for the food-service industry, claiming to represent more than 500,000 restaurant businesses. The association has spent decades fighting increases to the minimum wage at the federal and state levels, as well as the subminimum wage paid to tipped workers like waiters.

The federal minimum wage has risen just once since 1996, to $7.25 from $5.15, while the minimum hourly wage for tipped workers has been $2.13 since 1991. Minimums are higher in many states, but still below what labor groups consider a living wage.

For years, the restaurant association and its affiliates have used ServSafe to create an arrangement with few parallels in Washington, where labor unwittingly helps to pay for management’s lobbying. First, in 2007, the restaurant owners took control of a training business. Then they helped lobby states to mandate the kind of training they already provided — producing a flood of paying customers.

More than 3.6 million workers have taken this training, providing about $25 million in revenue to the restaurant industry’s lobbying arm since 2010. That was more than the National Restaurant Association spent on lobbying in the same period, according to filings with the Internal Revenue Service.

That $25 million represented about 2% of the National Restaurant Association’s total revenues over that same period, but more than half of the amount its members paid in dues. Most industry groups are much more reliant on big-dollar donors or membership support to meet their expenses. Most of the association’s revenues come from trade shows and other classes.

Tax-law experts say this arrangement, which has helped fuel a resurgence in the political influence of restaurants, appears legal.

But activists for raising minimum wages — and even some restaurant owners — say the arrangement is hidden from the workers it relies on.

“I’m sitting up here working hard, paying this money so that I can work this job, so I can provide for my family,” said Mysheka Ronquillo, 40, a line cook who works at a Carl’s Jr. hamburger restaurant and at a private school cafeteria in Westchester, Calif. “And I’m giving y’all money so y’all can go against me?”

Ms. Ronquillo is also a labor organizer in California. She said that she had taken the class every three years, as required, and that she never knew ServSafe funded the other side of that fight.

As workers have become more aware of how their payments to ServSafe are used, something of a backlash is developing. Looking ahead to coming battles over minimum wages in as many as nine states run by Democrats, including New York, Saru Jayaraman of the labor-advocacy group One Fair Wage said she was encouraging workers to avoid ServSafe.

“We’ll be telling them to use any possible alternatives,” Ms. Jayaraman said.

The kind of class that these workers pay for, called “food handler” training, is offered by ServSafe or its affiliates in all 50 states and the District of Columbia. But an online database maintained by the National Restaurant Association show the vast majority of its classes are taken in four large states where food-handler classes are mandatory for most workers: Texas, California, Illinois and Florida.

Other companies also offer this training. But restaurant industry veterans say that ServSafe is the dominant force in the market — to the point that some restaurant owners said they did not realize there were alternatives.

“ServSafe is very much the Kleenex” of the industry — a brand that defines the business, said Nick Eastwood, who runs a competitor called Always Food Safe. “We believe they’ve got at least 70%+ of the market. Maybe higher.”

The president of the National Restaurant Association, Michelle Korsmo, declined to be interviewed. In a written statement, she said the group had sought to protect both public health and the financial health of the industry.

“The association’s advocacy work keeps restaurants open; it keeps workers employed, it finds pathways for worker opportunity, and it keeps our communities healthy,” Ms. Korsmo wrote. Her group declined to say how much of the training market it captures.

As money flowed in from the National Restaurant Association’s training programs, its overall spending on politics and lobbying more than doubled from 2007 to 2021, tax filings show. The national association donated to Democrats, Republicans and conservative-leaning think tanks, and sent hundreds of thousands of dollars to state restaurant associations to beef up their lobbying.

During the Clinton and Obama administrations, the association was a major force in limiting employer-provided health care benefits. And though pressure from liberal groups has grown and workers’ wages have fallen for decades when adjusted for inflation, the group helped assemble enough bipartisan opposition to scuttle a bill in 2021 to raise the federal minimum wage for all workers to $15 per hour over five years.

The association had also won a series of battles over state-level wage minimums, though its fortunes reversed last year. Both the District of Columbia and Michigan moved to eliminate the “tip credit” system — where restaurants are allowed to pay waiters a salary below the minimum wage, on the expectation that tips from customers will make up the rest. That was the first time any state had eliminated the tip-credit system in more than 10 years.

Legally, the National Restaurant Association and its state-level affiliates are a species of nonprofit called a “business league,” with more freedom to lobby than a traditional charity.

Since the 1960s, their lobbying has focused heavily on the minimum wage — arguing that labor-intensive operations like restaurants, which employ more workers at or near the minimum wage than any other industry, could be put out of business by any significant increase in employee costs.

Fifteen years ago, they had just lost a battle in that fight.

Over the association’s objections, Congress had raised the minimum wage to $7.25 an hour. Former board members said they were searching for a new source of revenue — without asking members to pay more in dues.

“That’s when the decision was contemplated, of buying the ServSafe program,” said Burton “Skip” Sack, a former chairman of the association’s board. “Because it was profitable.”

At the time, the ServSafe program was run by a charity affiliated with the restaurant association. The association bought the operation, transforming it into an indirect fund-raising vehicle.

After that, state restaurant associations in California, Texas and Illinois lobbied for changes in state law.

Previously, those states had required food-safety training for restaurant managers, which typically was paid for by restaurants themselves. After the association’s takeover of ServSafe, lobbying records show, the state affiliates pushed for a broader and less-common type of mandate, covering all food “handlers” like cooks, waiters, bartenders and those who bus tables.

The three state legislatures agreed, in lopsided votes.

In written statements, the state restaurant associations said they were not trying to raise money. Instead, they said they worked with other groups seeking to reduce food-borne disease.

“This law was happening with or without our participation in the process,” said the president of the California Restaurant Association, Jot Condie. California legislative records show his association was the sponsor of the bill that imposed the mandate.

ServSafe soon had waves of new customers, which in turn generated more money for the association and its lobbying efforts. Today, Florida, California, Texas, Illinois and Utah all have similar requirements. John Bluemke, a senior vice president for sales at ServSafe from 2002 to 2010, said there was little need to pursue mandates in smaller states: “Once you did the big states, who cares about Nebraska?”

“If you’ve got a million people going through that thing, do the math,” Mr. Bluemke said. The National Restaurant Association does not release figures about the cost of offering food-handler classes, but Mr. Bluemke said that — because they are generally offered online — the costs are low and the profits high.

“We always said the first course costs you a million dollars,” Mr. Bluemke said, for making the video. “And the rest are free.”

When managers take mandatory training, restaurant veterans say, the employer usually pays. But state websites say that restaurant employees should expect to pay for these classes themselves, and restaurant workers interviewed by The New York Times said that was their experience.

The restaurant association notes that some employers have covered the costs of getting certified and that employees are given lower rates in certain circumstances. So not all 3.6 million workers paid $15 each.

“The N.R.A. is different from most traditional trade associations in our business model,” Dawn Sweeney, the National Restaurant Association’s chief executive at the time, wrote to members in 2014 — reminding them of what a good deal they had.

Business leagues, which are tax-exempt, are generally allowed to run a for-profit business, as long as it advances the common interest of their broader trade. The National Restaurant Association contends that its business cleanly fits this standard.

“The rules the I.R.S. has passed are not always clear as to what is and is not allowed,” said Anna Massoglia, an investigations manager at OpenSecrets, a nonpartisan group that tracks the flow of money in politics. “This makes it easier for groups to exploit that lack of clarity. I’m not familiar with another group that has done it to this scale.”

The Internal Revenue Service declined to comment, citing taxpayer-privacy rules.

For restaurant workers, there is little clue that money paid to ServSafe supports lobbying — much less lobbying that tries to keep workers’ pay low. The only hint is a line on ServSafe’s website, saying it “reinvests proceeds from programs back into the industry.”

Even some members of the restaurant association — the beneficiaries of this arrangement — said they did not know how it worked.

Johnny Martinez, a Georgia restaurateur, said he supports a $15 minimum wage and pays at least that much in a state where it is still $7.25 per hour. And he describes his association membership as “the price of entry” for navigating the industry, “even though I disagree with them on a lot of things.”

But he expressed frustration upon discovering the connections between ServSafe and lobbying efforts, saying “it feels very wrong” to him.

“This is a certification that’s also wrapped up inside of a lobbyist,” Mr. Martinez said. “It is weird that the tests that they require the workers to pay for are being run by the same company that’s fighting to make sure those people don’t make more money.”

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deathtoskinnyjeans · 2 years

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A Twitter Thread About Short Staffing aka Lean Staffing

#support unions #workers right #anti capitalism #food service industry #retail industry #short staffing #service jobs #capitalism #unionize #lean staffing

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r0semultiverse · 1 year

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Weird conspiracy, but do you guys think they play copyrighted music in grocery stores 24/7 partially so that workers can’t film & upload the every day abuse of retail jobs & their oppressive store managers as easily?

#my brain just came up with this idk if this is anything #this probably isn’t anything #pro-union #retail #retailers #target #Walmart #Kohl’s #jc penney #Kroger #customer service #Macy’s #Starbucks #food service #food service industry #mine #OP #amazon #tagging all the big ones that first come to mind lol

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spaceshipsandpurpledrank · 2 years

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#talkin #tik tok #food #recipes #food service industry

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ellamrfr · 21 days

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#market research future #food service equipment market #food service industry #food service technology market #food service equipment trends

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rantingsofashopworker · 2 months

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Don't join the WhatsApp group!

#retail #customer service #customer #retail workers #food service #retail work #food #food service industry #shop work #food server #work

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thechillseekr · 4 months

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Specials I'm workshopping at work

Egg noodles w/ Turkey Bolognese I made from scrap turkey with a side of house made garlic bread topped w/ sofrito

Grilled cheese (dill goat cream cheese/swiss/provolone) w/ pickled mini sweet peppers on a baguette toasted with pesto mayo w/ a side romaine heart wedge salad

Fried chicken sandwich;bleu cheese on the bread/ckn tossed in jalapeno watermelon jam

#prsnl #food service industry

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danieldavidreitberg · 10 months

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Revolutionizing the Food Service Industry: Harnessing AI's Potential for Growth

Introduction In the ever-evolving landscape of the food service industry, Artificial Intelligence (AI) is emerging as a transformative force, revolutionizing operations, enhancing customer experiences, and driving business growth. Daniel Reitberg explores the diverse applications of AI in the food service sector, shedding light on compelling use cases that exemplify the potential of this cutting-edge technology. This blog post explores how AI is reshaping the food service industry, from personalized recommendations to efficient operations, and paving the way for a new era of innovation and success.

One of the primary applications of AI in the food service industry lies in personalized customer experiences. With AI-powered recommendation systems, businesses can analyze customer preferences, dietary restrictions, and ordering patterns to offer tailored suggestions and create customized menus. Daniel Reitberg acknowledges the potential of AI to enhance customer satisfaction by providing personalized recommendations that match individual tastes and preferences. Additionally, AI chatbots can be implemented to handle customer inquiries, provide real-time support, and offer seamless ordering experiences. This not only streamlines operations but also improves customer engagement and loyalty.

Another compelling use case for AI in the food service industry is optimizing operations and supply chain management. AI algorithms can analyze various data points, such as historical sales data, weather forecasts, and customer feedback, to predict demand fluctuations and optimize inventory management. Daniel Reitberg recognizes the potential of AI to reduce waste, lower costs, and streamline supply chain processes by ensuring optimal inventory levels and efficient procurement. AI-powered systems can also assist in efficient route planning and delivery logistics, optimizing the delivery process and improving overall efficiency. Furthermore, AI can be employed to enhance food safety and quality control. By leveraging AI-powered systems, businesses can monitor and analyze real-time data to detect potential food safety risks, maintain quality standards, and ensure compliance with regulations.

Conclusion The integration of AI technologies in the food service industry, as explored by Daniel Reitberg, is transforming the way businesses operate, cater to customer preferences, and optimize their operations. From personalized recommendations and streamlined operations to enhanced food safety and quality control, AI is revolutionizing the food service industry and propelling it into a new era of innovation and success. As businesses embrace the potential of AI, they can unlock new levels of efficiency, customer satisfaction, and growth. By harnessing the power of AI technologies, the food service industry can stay ahead of the competition, deliver exceptional dining experiences, and shape the future of the culinary world.

#artificial intelligence #machine learning #deep learning #technology #food service #food service industry

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dream-wrecker-blog · 1 year

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A little bit of this! A little bit of that

I have to say that I'm doing a bang up job of overwhelming myself here. I thought that I would have, a lot more down time than I did. Well no! This is not true! As an ARMY cook with my first deployment I had a full team of people who are. Like minded and knew what I knew so the job was not as difficult as it is now!

Now! I have a team but they are contractors who are not American, that are from all over the world. And these are people who are not aware nor do not care about our American culture. So when it comes to food quality or how a dish is made. It's all about getting the job done!

I had to stop one of them from killing us with salt the other day! He used a teriyaki concentrate on one of the meats and I lost my shit! I'm borderline hypertensive. So usually I watch what I eat. One of the things I cannot eat, is surprisingly BBQ sauce. The Amount of salt thats in there is truly crazy to me. Part of my job in the kitchen is to ensure that the food is up to par and that its eatable. But! I'm not the type to make sure that you can just! consume it! Which separates me from the straight men here! They fucking kill me with there sub standards for things that are rather serious. Vers little things like there toys. AKA weapons.

However, I began to get bored with the menu. When you eat weeks and weeks of the same shit, it gets boring really quickly and since well.... I'm the food manger here! I get a say in what happens. I get to deviate from this terrible subpar menu created by a guy who considers cooking "ordering food." Yuck!

The Team that I work with are a team of 5 guys. lol Yes five guys. Not the burger joint but a team of physically small men! which is kind of weird. B/c all of the American men, including myself are gigantic. I'm a wopping 230 pounds and 6'1 . While the average hight among them are 5'4. I do at times feel bad when I get upset with them because they physically look like children to me. But! come on! You can literally taste how salty it is! Then, I had to take a really good look in the mirror and remind myself that not everyone is as aware as I am.

In my years of cooking i had to learn what people do! As in what people do on their down time effects them int here personal life. so if a person works out, they are more likely to be proactive in some areas where physical needs are needed. If a person is artistic, and they paint write and draw on their downtime. That effects how they view the world and will see reality from a more cynical harsh perspective. which at times can create a hostile or rough environment. But! this guy says he has been working in food service for over 2o years. yes! 20 years. which i was surprised by. For a man who's so small and that resembles a child. he's older than I am. I'm currently in my early 30's. but! Him! no he's pushing 50 something. Which is weird as to why he could not taste the salt in the food.

Now! don't get your panties up in a much! Pull them out your asses, he's not the 50 year old who looks, acts or moves his age. So if I say I get on him. It’s because of professional reasons. Not every elderly person is that image of a bag of sand.

What I happen to realize is that, his habit on and off of work is that he's a smoker! Which I should have picked up on from when he smiles. I need to stop giving people the benefit of the doubt. Quick tangent. I one time went over my god mothers house to hang out with her. I happen to be in the kitchen waiting for her to com e out of the bathroom and her man at the time was cooking himself some ramen noodles. So! If you have ver cooked that 25 cent packet of death you know that the little pouch of seasoning it comes with is salty enough. So no! her man adds one of the little red pouches to it along with some soy sauce. Yes soy sauce. I tried my best to hold back the " What the fuck are you doing" look on my face.

I had to ask though. Well...... state that it looks well seasoned. lol he laughed and said he can taste it that way. I figured that it was because of his diabetes. But! he's not the only smoker who has made food that I have seen, over salt things. So in the end when I realized that I had to let him know that he could not use the teriyaki concentrate the same way he uses ketchup. that it needs to be diluted with water. & that I did not care how he used it before, but while i'm here he's not going to do that! because hat they do not realize is that there's a pecking order here! & when the food is good or bad, I get the blame and I get the praise. Not them. I tried t be humble but! they say I make a difference here so I'ma just run with it.

#foodies #lunch #defac #defacfood #92g #culinarylife #food service industry #food Service #deardiary #dear diary #vlog #blogging #gay #gay cook #yemaya #ochun #self healing #dear listeners

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