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Post by franko on Jul 25, 2007 14:07:01 GMT -5
Good info Franko, thanks. I remember a friend in the 70's who worked as a manager for a Harvey's. He told me that the beef they were using was 100%. However, he also said that beef wasn't the only ingredient to their burgers ... but the percentage of beef they did use was 100%. Believe it or not, I had a butcher's assistant recommend Costco's cuts of meat if I didn't buy from them. She said the portions are excellent for the prices we're paying. We buy most of our meat there nowadays. Question for you; as a former butcher what do you look for in buying quality poultry? Cheers. Maybe you guys can try what I did - gave up meat completely over 4 years ago. It's not for everyone but I feel a lot better. When I worked with chickens that's what I ate (becasue I got them at a good price). After that, didn't go back to as much red meat. And as to "the other white meat"? -- bah! Actually eat a lot more meat during b-b-q season than the rest of the year, though even in the summer we tend to salad, grilled veggies, and b-b-q shrimp (mmmm . . . wonder what's for supper tonight?). Though a nicely cooked nice steak is good (so glad I'm passed the "cheapest meat possible 'cause that's all I can afford with kids" stage). |
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Post by Disgruntled70sHab on Jul 26, 2007 6:37:28 GMT -5
I make pastas at Boston Pizza, and let me tell you, what you're getting is not worth the $15 you're forced to fork over. But at least there's no charge for a glass of water. I hate Kelsey's, too. Here's another Mattais. I knew a short-order cook who worked in a well-known west end Ottawa pub. He told me he refused to pay what restaurants are asking nowadays because he knew the price of producing a meal. I remember him saying that a lot of places cheat on the portions especially when it comes to french fries. You can load up the plate on fries so as to look like the customer is getting more value for their money. However, fries equates to pennies. Cheers. |
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Post by Deleted on Jul 26, 2007 10:48:11 GMT -5
restaurants are asking nowadays because he knew the price of producing a meal. I remember him saying that a lot of places cheat on the portions especially when it comes to french fries. You can load up the plate on fries so as to look like the customer is getting more value for their money. However, fries equates to pennies. Cheers. Whenever we make a meal, we have to WEIGH how much of specific ingredients go into the meal. Meats, vegetables and cheese, etc. Most of the people don't actually care (this pisses off the owner), but for things like cheese and meats, going over on the portions is quite expensive, so I at least make sure to measure those. Stuff like peppers, tomatoes and onions always tend to be thrown out because they go bad, so I always make sure to load them up. As for fries, we never get reports of going over on fries. Potatoes are cheap to begin with, and the restaurant/owner/head office usually makes over 100% profit on each meal anyway. I took a peak at what the wholesale cost is for certain items, and how much money is made on each item, and I was disgusted. People are paying gourmet prices for average food. For example, for your Smokey Mountain, you're forking over $15. It's literally 20oz of spaghetti, topped with meat sauce, meatballs and cheddar cheese. Acquiring the ingredients to make your own would be so much cheaper, and you get more food, too. I'm always shocked whenever I get an order up that reads this: "Penne MEMO! !No Sauce !w/butter" You're going to a restaurant to spend $10 on pasta with Becel margarine. Mind you, pasta with butter is tasty, but you can buy a huge, club pack bag of that, a tub of margarine for a fraction of the price, and that makes several meals. People are just far too lazy these days to spend time cooking. |
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Post by MC Habber on Jul 26, 2007 13:10:27 GMT -5
I'm always shocked whenever I get an order up that reads this: "Penne MEMO! !No Sauce !w/butter" You're going to a restaurant to spend $10 on pasta with Becel margarine. Mind you, pasta with butter is tasty, but you can buy a huge, club pack bag of that, a tub of margarine for a fraction of the price, and that makes several meals. People are just far too lazy these days to spend time cooking. I would guess those are usually for little kids who refuse to eat anything with sauce, and their parents are willing to overpay so that they won't complain throughout the meal. |
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Post by princelh on Aug 8, 2007 17:02:56 GMT -5
Pizza Hut, Cobourg, Ontario today. 4 employees working, one waitress to seat, take orders and clean the tables. One on cash and two in the kitchen. What a joke and they want to charge me how much for lunch or how much for a drink? At least they gave me water, without charging. Wife did pay $2.50 for the privilage of a diet coke, that was 9/10 ice 1/10 soda. The waitress was so dense, that she brought the wrong soda. My wife asked, "what is this?" The waitress answered, "a straw"! Enough said! I miss my vacation meals in the U.S. At least they have service and the food is plentiful.
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Post by Disgruntled70sHab on Aug 9, 2007 9:31:35 GMT -5
Pizza Hut, Cobourg, Ontario today. 4 employees working, one waitress to seat, take orders and clean the tables. One on cash and two in the kitchen. What a joke and they want to charge me how much for lunch or how much for a drink? At least they gave me water, without charging. Wife did pay $2.50 for the privilage of a diet coke, that was 9/10 ice 1/10 soda. The waitress was so dense, that she brought the wrong soda. My wife asked, "what is this?" The waitress answered, "a straw"! Enough said! I miss my vacation meals in the U.S. At least they have service and the food is plentiful. Man, you're not having too much luck. Went to Fazooli's (sp?) the other day with Mrs. Dis. Prices are a bit more expensive than in other places, not too much more though. Portions were extremely tasty and big, the service was prompt and polite. The decore was excellent as well. Cheers. |
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Post by CentreHice on Aug 9, 2007 22:32:25 GMT -5
Here's a beef I have about customer service.
Employees who continue to talk on the phone (or to other employees) when they're supposed to be helping you.
Prime example.
Last weekend, I went into the Retail Store of a Toronto brewery. I was the only customer there. The 20-something cashier was on the phone (an obvious social call from all the giggles and gossip I couldn't help but hear), and she remained on it as I looked in the coolers for the 25-pack they were advertising. No 25-pack.
So, I turned to the cashier (who was still on the phone) and waited about 15 seconds. She saw me looking at her, put down the phone (didn't hang up) and just looked back at me. No, "Can I help you?" No smile, nothing.
"Do you still have the 25-packs, because I don't see them," I said.
Without a word, she went into the walk-in cooler and brought out a white box of beer. Since it wasn't a marked case, I asked, "Is this a mixed box?"
"No, just Blonde".....then right back on the phone. She resumed her conversation and continued it throughout the rest of the debit card transaction. No "goodbye...have a nice weekend....thanks for stopping in...."
I was speechless. I didn't say anything to her, because I wanted to see if she would actually redeem herself at any time.
I e-mailed the company with my complaint. Still haven't heard a word.
It was as if I was interrupting her phone call. The thing is...it's great beer...so I'll go back...and if it happens again, I'll say something for sure.
It's happened only once to me before...and that was in a variety store. When I walked out, I said, "You're welcome...nice talkin' to ya."
Anybody else had an experience like this one?
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Post by BadCompany on Aug 10, 2007 19:40:30 GMT -5
Just a quick note... if you're looking for hot chicks... don't go to Chalet Bar-B-Q. But if you're looking for hot chicken... pretty good place.
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Post by Cranky on Aug 10, 2007 22:40:54 GMT -5
Maybe you guys can try what I did - gave up meat completely over 4 years ago. It's not for everyone but I feel a lot better. And have cows feeling secure in the knowledge that I gave up on beef? I swear, every time I go north, I can see the cows just staring a hole in me. Could they be detecting their bretherin in my stomach? |
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Post by Cranky on Aug 10, 2007 22:54:09 GMT -5
Going out to eat is expensive. Let’s remember why: You are leaving your house. You pay to use someone else’s kitchen and dining room. You don’t buy groceries. You eat someone else’s food. You don’t cook. You pay for someone else to do it for you. You sit down and have the food brought to you. You don’t get up and down. You don’t clean up. Someone else does it for you. You leave all the mess behind – clearing the table and washing the dishes. Hopefully, you leave a thank-you “note” (not coin) behind. Your waitress earns 2/3 of the minimum wage. S/he does not keep all the 10-15-??% -- it is shared with kitchen staff, hostess, cook, busboy, etc. We usually go to more ethnic places: Thai, Indian, Ethiopian . . . we go for the experience. If we are going for burgers, it’s for a “gourmet” burger (in Ottawa, The Works). Thankfully we are passed the fast food stage. And I don’t know when the last time I set foot in a pizza place was – take out from one local place only. There is just no comparison between that it cost to make a home cook meal and what you get in a restaurant. When we were busy, my wife and I use to eat out 4 or 5 times a week. I got to hate it but what can we do if we both put in 14 hour days. Now, she has time to put together 3-4 course meals and you know what, I feel better and I enjoy my food a lot more. I just wish I didn't eat that much. *looks down and shudders* |
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Post by NWTHabsFan on Aug 11, 2007 0:06:15 GMT -5
License to Grill, baby!! The best in between Habs' seasons past time I can think of.
I don't mind the occassional meal out and it is a darn cost of having to travel with work which I do at times. Interestingly enough though, despite all the complaints about the service industry here in Edmonton because noone will work the industry because the money is better elsewhere, the service is still better than 13 years in Yellowknife.
Cooked up some yummy northern caribou the other day....mmmm, good!
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Post by Skilly on Aug 11, 2007 8:01:40 GMT -5
Cooked up some yummy northern caribou the other day....mmmm, good! You'll have to try Newfoundland moose or Labrador caribou ...... mmm, mmm, good! |
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Post by NWTHabsFan on Aug 11, 2007 22:25:23 GMT -5
Cooked up some yummy northern caribou the other day....mmmm, good! You'll have to try Newfoundland moose or Labrador caribou ...... mmm, mmm, good! Gotta deal!! |
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Post by Doc Holliday on Aug 13, 2007 9:33:17 GMT -5
[Labrador caribou ...... mmm, mmm, good! It's so juicy and tender that around here we call that meat cari-boots...  Seriously I'm not too big on venison because it is very often not properly aged, nor proberly butchered, nor properly cooked, yet, they'll sell it higher than Angus beef... About restaurants, I've grown so frustrated at the poor quality of food and services of everything that's chained or mid-range that I almost completely avoid it now. I'd much rather go a little less often but when I go out I go to the high end places where I know I'll have true professionals on the floor and in the kitchen, making my diner experience worth my money. Either that or the locally owned mini-joint that will serve you a wicked fish and chips or hamburger steak right over the counter. Fresh food, fresh ingredients. Nothing but. |
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Post by Skilly on Aug 13, 2007 20:01:27 GMT -5
[Labrador caribou ...... mmm, mmm, good! It's so juicy and tender that around here we call that meat cari-boots... Seriously I'm not too big on venison because it is very often not properly aged, nor proberly butchered, nor properly cooked, yet, they'll sell it higher than Angus beef... LOL! You couldn't have had it cooked right. I love BBQ-ed caribou. Love it so much I bought a license a couple years ago and had a friend of mine in Labrador ship the meat to me. My fav is caribou sausages and caribou jerky. And making homemade caribou burgers from the ground meat .... man I am hungry now!! |
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Post by jkr on Aug 13, 2007 20:15:05 GMT -5
[Labrador caribou ...... mmm, mmm, good! About restaurants, I've grown so frustrated at the poor quality of food and services of everything that's chained or mid-range that I almost completely avoid it now. I'd much rather go a little less often but when I go out I go to the high end places where I know I'll have true professionals on the floor and in the kitchen, making my diner experience worth Quality rather than quantity - that's a good philosophy when signing free agents.  |
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Post by Disgruntled70sHab on Aug 21, 2007 16:53:13 GMT -5
Enjoy getting out for lunch with Mrs. Dis at "Boston Pizza". Beef dip with some fries and a pint or two. Goes well with sports on the big screens. Keep Dis Jr. busy playing pool as well. Cheers. Have you tried the Cheesesteak? So good. Tried the Cheesesteak today as a matter of fact. We were heading back to K-town from Sudbury and decided to go via Orillia. Stopped at the Boston Pizza there and the plate wasn't too bad ... pretty damn good actually ... had to ask for the water though ... but they did have Moosehead Lager mind you. BC, if it's chick(ens) and eye candy the place to go here in town is RAXX pool hall. We wondered why the staff turned over so quickly then found out that the owner made the mistake of hiring waitresses on the quality of their cleavage and not so much their qualifications. Sure, business was, ahem, "hot", but he was getting ripped off blind. Frozen food being the most desirable item. All that aside, there isn't a bad item on the menu and they're now one of the best places in town to watch live music. Cheers. |
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Seriously I'm not too big on venison because it is very often not properly aged, nor proberly butchered, nor properly cooked, yet, they'll sell it higher than Angus beef...