I've got an interview! [update! update! page 10]

[debilorrah]

To the OP regarding that 40 minute wait. Often that is done on purpose to see how a person reacts to being kept waiting. In the restaurant business, it very well could have been something else - a driver got a in wreck, delivery showed up all screwed up, someone called in sick and they are short handed, they are training alot of new people, they had a party to cater, etc. All behind the scenes stuff most people don't consider.

CONGRATS!!!

 

[LittleChickenLady]

Quote:
Thanks!
I'm still second guessing what I'm going to do. Take the temp service opportunities, or take the pizza job, or both.

Yeah, I was talking to my grandma about it not too long ago, and she told me that she probably did it and watched from a distance to see how impatient I got while waiting. I seriously just looked at the menu, straightened up things on the table, and looked around.

I knew that they weren't busy because there was only one guy in there when I went. Everyone else was just sweeping floors, making pizzas for delivery, and talking. I just figured that she had gotten a phone call or something and it took longer than expected.

She did apologize for making me wait though.

 

[SourRoses]

So did she discuss which job inside you would be doing then?
Curiosity! And of course, the desire to blab with advice and see if I'm right.. LOL.

With your excellent degree, she mentioned promotional opportunities, no?
Those.. sometimes not worth it.. though maybe in the long run on your resume. I would only ever take assistant manager again if I was getting at least $2.00 more an hour... it wasn't worth the $0.50 for 3x the work!

Maybe she was doing inventory.. or paperwork. Or money. Counting money is fun

Except for ocd people like me... who loose count when the phone rings and have to start all over again, because they can't manage to remember if it's the tenth ten or the eleventh ten.. with every penny.. ughh!
They should teach fast money counting in school you know!

Ok.. what's the most cash you've ever held in your hands at a time??!!

I'm not telling you mine

...

Sadly.. It's long gone... poopy disappearing bulk insurance payments

 

[LittleChickenLady]

I'd be making pizzas, cleaning, and doing delivery. She said that since I was open about the wreck and speeding ticket (and since it was a couple years ago) that I could still do it.

She definitely talked about moving up to a managerial position, but I can't until I'm 21 because I need a liquor license. I've still got two years..

I love counting money and working with it. I used to run the register at the place I show horses.
I was going for an Accounting degree, but decided it wasn't for me.

I really don't know what the most cash is I've ever held. Several thousand.
All gone now though.

 

[ChooksinChoppers]

You girls and your money

tisk tisk

Well you are in luck LittleChickenLady...Squishy is an expert Pizza maker (maybe a little toooo much sauce for me though) us old peeps cant handle it

Oh yeah...and ask her about Lostness.com

 

[SourRoses]

A Squishy lesson! A Squishy lesson.. coming right up!
I'm so glad you've given me the opportunity to bug you to bits

Dough... Will you be working with fresh dough? You pizza place sounds a bit different than mine in that you will be interspersing making the pizzas with the deliveries... I'm going to run with the assumption that since you won't be in the store all the time, they will have someone else in the dough position. It can't hurt to learn.. but I'll add those tips later.

So.. from your pizza dough on a screen... sauce... slide over to the sauce bucket... 1 ladel of sauce, not heaping, just right below the line... the ladel should be the right amount for a typical pizza. Empty the sauce right in the middle of the pizza. turn your ladel over.. and from the very middle, with just the slightest pressure, start circling it around until your sauce is evened out.
Yes.. you will learn better in real life! But I want to help, so there

I have nowhere else on the forum to be a know-it-all today.

Leave a half inch or so for the crust.. this depends on the pizza places preferences though. Never press too firmly with the ladel or try to over-do the flattening out of the sauce... pressing will make the dough stick to the screen.
Saucing is an art... fortunately it is easier to pick up than some other things.

Some places like the toppings on before the cheese, most like them after.. so we will move on to cheese.
Hopefully they have a cheeser. It's a big doo-daa with a wide open bottom the pizza sits under... and a small top you empty the cup of cheese in.. then you press the button, and waaa laaa.. perfectly dispersed cheese falls down on the pizza.
If no cheeser.. I feel bad for you. Someone will inevitably come stand behind you and say "Too much cheese" "Not enough cheese". But anyway, you take the cheese cup and empty it into your hand, halve the cheese into both hands, then spread it around. It's best to start cheesing the outside and work your way towards the crust. You can use another partial cup of cheese to fill it in a bit.

It's best to use only 2/3 a cup of cheese the first sprinkle.. and if you have to end up using more than a cup to fill in spots.. it's easier to disguise you did it

Pepperoni... take a stack of pepperoni in one hand... and with the other, start peeling them off and dishing them out like playing cards. Initial circle of pepperoni should be around the outside edge (start all your topping around the outside, general rule) and do subsequent circles of pepperoni until you get to the middle... not overlapping the circles. Different places have different pepperoni requirements.. so I'll have to leave you there.

When it comes to cheese, toppings and such.. it is always a fine line between what will be a decent looking result for the customer, and the food production costs of the store. Each establishment will have a different postion on that line. You just have to follow the wishes of whoever is in charge.
Be careful, if you are told to use less toppings, that you don't subsequently use too little... then the pizza may be sent back... instead just shave a bit off at a time until the boss is happier.

Those are all the hints I can give you over the internet. I will be back with an installment of dough tossing 101.. wether you want it or not.. hehehe

If you have a specific problem ... you can always complain about it to me, you know! I'm ever so very helpful!


Right???

Yes momma... Lostness.com ...

 

[debilorrah]

Quote:
The most money I have ever held in my hand was a grant check (I work in public transit) for $1.5 million.

 

[SourRoses]

Hmmmpf! Just get to hold 1.5 million then.

But it wasn't cash!

I had 34,000 dollars once, from an insurance payout to me.
The only bank that would cash my check without my having an account, I didn't want to have an account at... so I got it all out in cash.

We were driving down the road... mom driving, me with my money, and brother and his girlfriend in the backseat.. 'helping' me count it. There were hundred dollar bills all over the place!

 

[ChooksinChoppers]

Quote:
That was fun eh?

geesh it felt good! money money moooooney!

Squishy... lostness.com???? Hmmmm?

 

[debilorrah]

Quote:
No it wasn't cash, but even the teller at the bank did a double take.