Bigmista
somebody shut me the fark up.
Let me say this first:
I am truly blessed to have so many people that want to try my barbecue. I am grateful to those people who have spent their hard earned dollars to eat with us and I thank you.
With that being said, I am sick of people telling me, "you need to cook more food".
If I could don't you think I would?
Briskets butts and pastrami are a 10 hour cook minimum. Longer when I have the smoker fully loaded. These are not hamburgers people! I can't just run in the back and whip up some more. This is a craft and it takes time. If you want it quick, go to Arby's. And don't get mad at me because the person in front of you bought the last three rack of ribs. If they ask for it, I'm gonna sell it and when it's gone, it's gone. Get here earlier next time.
And another thing, don't tell me I'm understaffed. I have as many people as I possibly can in the kitchen. We are doing our best to get food out to you as quick as possible without bumping into each other with every step. There is limited space in our kitchen and we do everything we can to maximize it.
One last thing, if an article comes out in a magazine or blog or newspaper, consider the fact that you might not be the only one who read it. Other people saw it and got up off their butts to come early. Don't come 10 minutes before closing time and get mad because there is nothing left.
Whew. I really needed to get that off my chest. For those who read all the way through, thanks for letting me vent. For those who didn't, you're probably the guy at the door right now knocking on the sign that says closed.
Peace.
I am truly blessed to have so many people that want to try my barbecue. I am grateful to those people who have spent their hard earned dollars to eat with us and I thank you.
With that being said, I am sick of people telling me, "you need to cook more food".
If I could don't you think I would?
Briskets butts and pastrami are a 10 hour cook minimum. Longer when I have the smoker fully loaded. These are not hamburgers people! I can't just run in the back and whip up some more. This is a craft and it takes time. If you want it quick, go to Arby's. And don't get mad at me because the person in front of you bought the last three rack of ribs. If they ask for it, I'm gonna sell it and when it's gone, it's gone. Get here earlier next time.
And another thing, don't tell me I'm understaffed. I have as many people as I possibly can in the kitchen. We are doing our best to get food out to you as quick as possible without bumping into each other with every step. There is limited space in our kitchen and we do everything we can to maximize it.
One last thing, if an article comes out in a magazine or blog or newspaper, consider the fact that you might not be the only one who read it. Other people saw it and got up off their butts to come early. Don't come 10 minutes before closing time and get mad because there is nothing left.
Whew. I really needed to get that off my chest. For those who read all the way through, thanks for letting me vent. For those who didn't, you're probably the guy at the door right now knocking on the sign that says closed.
Peace.
