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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-17-2014, 09:04 AM | #1276 | |
Full Fledged Farker
Join Date: 09-16-13
Location: Dayton, OH
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Quote:
I hope you are okay. |
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02-17-2014, 09:17 AM | #1277 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Not to mention having them for your employees to wear as well.
What'll happen if you're down an employee and have workmans comp to deal with? Being safe is much cheaper and less painless than not being safe
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[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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02-17-2014, 03:28 PM | #1278 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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I wasn't going to respond to the cut thumb situation, but I just can't let it go. You have workman's comp for all the employees, that means you too. Not having it stitched up is not a good idea. You are inviting infection and possibly nerve damage. You have to take care of yourself first. I know you have a great staff, but will they be able to run the place without you yet?
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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02-17-2014, 03:36 PM | #1279 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Michigan is a state that unless you incorporate or some other way of separation of yourself as sole owner you cannot insure or get comp on yourself.
Been there done that when I broke my back
__________________
[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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02-17-2014, 03:37 PM | #1280 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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A business never survives wasting it's assets. Get your thumb evaluated by an expert. It's what you use to make money.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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02-17-2014, 03:41 PM | #1281 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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My brother used to cut fish in a fishery up in Humboldt, and he wore the gloves as did almost all of the workers. There is simply too much going on, and it happens so quickly. Get the gloves, wear them religiously, or place your meat cutting station where nobody interacts with you, but, that kind of sucks.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-17-2014, 03:41 PM | #1282 |
is One Chatty Farker
Join Date: 08-23-13
Location: Colorado
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If Jeremy's next post has no spaces in it, we'll know he hurt his thumb pretty good...
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Thanks from: ---> |
02-17-2014, 09:19 PM | #1283 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Hah. I can still use the spacebar because I always use my right thumb for that. And yeah, no workman's comp on me, but I do carry my own short-term disability policy. Also picked up a glove today. At the very least, probably a good idea to use during the insane dinner rushes.
The cut is bad, but it's on the same thumb, and close to the same spot I tried to hack it off with a utility knife about 10 years ago. That cut caused nerve damage that left most of my thumb numb for a good few years. This cut feels about the same. Lost all feeling on a good part of the thumb, but it will grow back in a few years. Hopefully. |
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Thanks from: ---> |
02-17-2014, 09:53 PM | #1284 |
Knows what a fatty is.
Join Date: 12-28-13
Location: Apopka, Fl.
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02-17-2014, 10:28 PM | #1285 |
Full Fledged Farker
Join Date: 09-07-13
Location: Kansas City Missouri
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Beings I just retired from the ER after 20 years in the game if you wait until tomorrow you have waited too long. Cutting yourselves while slicing meat can lead to serious infection.
That is why we ask what a patient was cutting up when they have been injured in a kitchen accident. Just a heads up.
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Hoppy [B]If Ya Got'em Smoke'm![/B] Yoder Custom Chisholm II Weber Gold Awesome Wife, Co-Cook and Best Friend |
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Thanks from:---> |
02-18-2014, 01:38 PM | #1286 |
is one Smokin' Farker
Join Date: 09-14-13
Location: Hickory, NC
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Ok...so this is my first post since joining The Brotherhood. I must say that this thread is, quite possibly, one of the most interesting reads ever. I started yesterday morning and have read every single word of every post. Like a good book, I simply couldn't "put it down".
My wife, family and close friends have been urging me to drop what I am doing and open a Q joint. I have seriously considered doing so but am stepping back for a bit to let all this soak in. Many thanks to you, Jeremy, for sharing the highs and the lows of starting up a new restaurant. I hope that you continue to update us as frequently as your hectic schedule allows so that I (and others) can live our dreams through you...and hopefully someday, I'll possess the knowledge (and cajones) to make my dream a reality. |
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02-18-2014, 02:35 PM | #1287 |
is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX
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As business owner, you certainly should when coming in or leaving for the night. You are a target at those times mostly because that is when a lot of business owners are carrying the business cash so perps are looking for that opportunity. Regardless if you do that or not, you should have protection with you just in case.
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02-18-2014, 02:50 PM | #1288 | |
On the road to being a farker
Join Date: 09-07-11
Location: Zionsville, Indiana
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Quote:
People love businesses that value quality. You should sell it bulk at 50% off and market your screwups! It will be great from a merketing perspective and will cut your waste costs
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I have many leatherbound books and my apartment smells of rich mahagoney |
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02-18-2014, 03:08 PM | #1289 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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While I don't have a full fledged restaurant...I've had the same dilemma in the farmer's market during the summer. I've pulled ribs out of the smoker...usually towards the end of my supply for the day...and I know they're not perfect. I see them as being overdone, on the verge of falling apart, and the edges on some almost crusty.
On more than one occasion, I've sold them at a big discount with an apology. Just about every one of those people come back the following week and ask for the ribs done the exact same way. I guess my point is you're the biggest critic of your cooking and it's almost never "perfect" in your eyes (even though your customers think your food is awesome). That shows you care....really care...about what you're serving. And THAT is what makes your customers happy...and coming back.
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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02-18-2014, 03:52 PM | #1290 | |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Quote:
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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