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Post by locogato11283 on Feb 8, 2017 18:57:10 GMT -5
It sounds like Jackel's imaginary friends don't want to play with him anymore.
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Post by Deleted on Feb 8, 2017 19:01:14 GMT -5
I feel like being a dick is just beating a dead horse at this point. However, I can't say I don't get a chuckle at oc''s and locos posts.
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Post by locogato11283 on Feb 8, 2017 19:05:33 GMT -5
Legitimate question...
Did anyone here really truly believe that Jackel would report back that he got the job and he was a new restaurant manager?
Be honest.
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Post by Angelo on Feb 8, 2017 19:05:49 GMT -5
Is it really a meeting if it's hosted at an applebees? Actually in this case we are meeting at Planters House, and then from there going to one of their own homes to go over anything we don't there and also am gonna be paid to review their other restaurant proposals.
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Post by locogato11283 on Feb 8, 2017 19:17:17 GMT -5
Is it really a meeting if it's hosted at an applebees? Actually in this case we are meeting at Planters House, and then from there going to one of their own homes to go over anything we don't there and also am gonna be paid to review their other restaurant proposals. LMFAO.. This is at the meeting that has been postponed right?
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Post by ToNoAvail on Feb 8, 2017 19:33:52 GMT -5
Jackel, give upwork.com a good look through.
Its a really cool site. Freelance work in web/mobile developing, writing, sales and marketing, etc. There's a hire and a work feature. All which can be done from home.
I personally know people who have had success using that site.
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Faydee
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Post by Faydee on Feb 8, 2017 19:36:11 GMT -5
Is it really a meeting if it's hosted at an applebees? I'd say yes in a case like this. That being said, Ive never been in an applebee's. I'm assuming it's similar to a chilis. yes, try the quesadillaburger (a burger inside a quesadilla) yummy!
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Post by Angelo on Feb 8, 2017 20:14:57 GMT -5
Actually in this case we are meeting at Planters House, and then from there going to one of their own homes to go over anything we don't there and also am gonna be paid to review their other restaurant proposals. LMFAO.. This is at the meeting that has been postponed right? Yep, it is a place that all three of us really like. Great food but known for their Negroni. It a regular meeting place actually.
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Post by SlaytanDeathMetal on Feb 9, 2017 7:16:22 GMT -5
LMFAO.. This is at the meeting that has been postponed right? Great food but known for their Negroni. Smart! You could probably hire a couple of them to work for cheap and make even more profits. Besides being good cooks and quite obedient they are also fast runners, and known for their athleticism.
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Post by Angelo on Feb 9, 2017 15:53:16 GMT -5
Great food but known for their Negroni. Smart! You could probably hire a couple of them to work for cheap and make even more profits. Besides being good cooks and quite obedient they are also fast runners, and known for their athleticism. Your complete lack of reading comprehension asides (unless you were just going for the cheap racist joke on purpose), labour winds up a nice break here. I get a decent tax credit for ex-felon hiring, one of my waitstaff will be deaf and that gives me a tax credit for pretty much their entire year's pay. I get free labour for most of the kitchen prep (though I will still pay them probably 5/hr) because of a local culinary school requiring intern hours and there actually a shortage of positions for them. They aren't that good of a school, but their students know how to prep, and need to graduate.
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Post by Canuklehead on Feb 9, 2017 16:23:21 GMT -5
Smart! You could probably hire a couple of them to work for cheap and make even more profits. Besides being good cooks and quite obedient they are also fast runners, and known for their athleticism. Your complete lack of reading comprehension asides (unless you were just going for the cheap racist joke on purpose), labour winds up a nice break here. I get a decent tax credit for ex-felon hiring, one of my waitstaff will be deaf and that gives me a tax credit for pretty much their entire year's pay. I get free labour for most of the kitchen prep (though I will still pay them probably 5/hr) because of a local culinary school requiring intern hours and there actually a shortage of positions for them. They aren't that good of a school, but their students know how to prep, and need to graduate. Question. Is there not a requirement for you to have some formal training and certification to have a cooking school student intern under you? In Canada you would require a "red seal" in order to work out this kind of deal with a culinary school.
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Post by Angelo on Feb 9, 2017 16:50:09 GMT -5
Your complete lack of reading comprehension asides (unless you were just going for the cheap racist joke on purpose), labour winds up a nice break here. I get a decent tax credit for ex-felon hiring, one of my waitstaff will be deaf and that gives me a tax credit for pretty much their entire year's pay. I get free labour for most of the kitchen prep (though I will still pay them probably 5/hr) because of a local culinary school requiring intern hours and there actually a shortage of positions for them. They aren't that good of a school, but their students know how to prep, and need to graduate. Question. Is there not a requirement for you to have some formal training and certification to have a cooking school student intern under you? In Canada you would require a "red seal" in order to work out this kind of deal with a culinary school. The requirements vary by school, but no real certification especially given how many chefs came up through apprenticeship programs rather than formal schooling (though that is changing rapidly now in the US). Instead it usually a combination of how long a restaurant been in operation combined with an inspection during operating hours by the school to put you on the "approved" list of local restaurants that their students can have intern hours count from. With the shortage of positions available locally combined with the new fast-casual growth, I can get on the approved list within a month for the main school. Since I'm also guaranteeing 100% of their hours being food-related, that helps a lot since a lot of the places will throw the free labour into other positions to cover holes. I do think however since it is a non-paid internship, there should be some sort of formal program in place to make sure these students are working in a place that either 1. teaches or 2. is like a traditional kitchen. I do however plan to help them learn how to develop recipes in cost effective ways, something I've noticed culinary students seriously lacking an ability to do. They have grand ideas for dishes (many times quite good), but then they wind up testing their idea 20-30+ different ways using all the expensive ingredients instead of developing it in parts using cheap alternatives and doing the final fine tuning with the proper ingredients. Hell if any of them have any good ideas I'll even let them develop in my kitchen and even give credit to them if they manage something that makes it to the menu. edit: great example. One of my dishes, if I were to develop it out with all the ingredients, would run me $2.20 per "test" (actually bit more given beef costs in area now). However, I can cut that down to 73 cents per "test", which adds up in savings.
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Post by Canuklehead on Feb 9, 2017 18:19:25 GMT -5
I'm always interested to hear how these things differ between Canada and the US. Here an apprenticeship is done 3 months hands on in a kitchen with a Red Seal chef and 8 months in class training at a culinary school, it takes 3 years to complete the apprenticeship program. They are very strict on who can take on apprentices and who can't and I like that, working under someone unqualified is a waste of the apprentices time and will not prepare them in a way that they can be successful.
It is also against the law to do unpaid apprenticeships.
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Post by Angelo on Feb 9, 2017 18:28:49 GMT -5
I'm always interested to hear how these things differ between Canada and the US. Here an apprenticeship is done 3 months hands on in a kitchen with a Red Seal chef and 8 months in class training at a culinary school, it takes 3 years to complete the apprenticeship program. They are very strict on who can take on apprentices and who can't and I like that, working under someone unqualified is a waste of the apprentices time and will not prepare them in a way that they can be successful. It is also against the law to do unpaid apprenticeships. Here, for cooking at least, traditional apprenticeships are pretty much done for. Only one I can think of is at The Greenbrier, but I think their "apprenticeship" stopped after Peter Timmins passed away. For my place, all waitstaff will receive at least min. wage, but 10% of tips go to BoH. Always found it fucked up that a waitress could earn in a night what some people in the back of house earn in a week. I wish apprenticeships were still the norm in the industry, look at most of the best chefs around, they came from apprenticeship backgrounds, or were people who went a very different direction than the traditional training.
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Post by FelonDeathMetal on Feb 9, 2017 23:11:09 GMT -5
Smart! You could probably hire a couple of them to work for cheap and make even more profits. Besides being good cooks and quite obedient they are also fast runners, and known for their athleticism. Your complete lack of reading comprehension asides (unless you were just going for the cheap racist joke on purpose), labour winds up a nice break here. I get a decent tax credit for ex-felon hiring, one of my waitstaff will be deaf and that gives me a tax credit for pretty much their entire year's pay. I get free labour for most of the kitchen prep (though I will still pay them probably 5/hr) because of a local culinary school requiring intern hours and there actually a shortage of positions for them. They aren't that good of a school, but their students know how to prep, and need to graduate. The cap is 2400 a year for that tax break. I don't think that's a year's wages. And I'm not in the business, but, um, a restaurant with a deaf waiter and a bunch of interns from a culinary school seems like it would suck. Then, once people complain about the .72 cent beef and ask for the manager, some ex-felon with 665 tattoo'd on his forehead comes out to handle it? Your yelp is already fucked buddy, and you haven't opened. Kinda think you should stick to a subway or a business model that works. Is this the pitch for your investors? Or are you just messing with all of us?
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Post by Angelo on Feb 9, 2017 23:29:19 GMT -5
Your complete lack of reading comprehension asides (unless you were just going for the cheap racist joke on purpose), labour winds up a nice break here. I get a decent tax credit for ex-felon hiring, one of my waitstaff will be deaf and that gives me a tax credit for pretty much their entire year's pay. I get free labour for most of the kitchen prep (though I will still pay them probably 5/hr) because of a local culinary school requiring intern hours and there actually a shortage of positions for them. They aren't that good of a school, but their students know how to prep, and need to graduate. The cap is 2400 a year for that tax break. I don't think that's a year's wages. And I'm not in the business, but, um, a restaurant with a deaf waiter and a bunch of interns from a culinary school seems like it would suck. Then, once people complain about the .72 cent beef and ask for the manager, some ex-felon with 665 tattoo'd on his forehead comes out to handle it? Your yelp is already fucked buddy, and you haven't opened. Kinda think you should stick to a subway or a business model that works. Is this the pitch for your investors? Or are you just messing with all of us? I can tell you aren't in the business given how over your head it went but I'll teach you. 1. The interns are for mainly prep work, which means I can keep people needed for production for operating hours. Honestly students and fresh out of school are best for this as many chefs wind up being out of the prep rotation for a long time. 2. With the deaf person, they actually can take orders just fine, that is what a menu is for, and their tax credit caps out at 15k. And the area we are talking about, it honestly would more likely wind up being sorta an attraction, "ooo they have a deaf waitress" (people sadly get a kick outta those things especially hippies). Also one of the larger deaf populations out here so that hiring will bring me in easily a couple times their wages in deaf customers. 3. The ex-felon tax credit caps out at 6k, and are common in kitchens and make excellent employees, better than most. 4. That 73 cents, was the cost for testing batch, not final product. Final product as a "test" batch without alternatives would actually be $2.22. I was pointing out how you can develop recipes for much less than what the final cost would be instead of going balls to the wall the whole time. Something that culinary students have an issue with. 5. When breaking down labour (or any cost) for the investors, you always show ways to cut the cost, no matter how crazy, you show potential options. Hell could we run the place completely on interns and remove all our labor? YES! But then you also make the point of why you DON'T do that. You also make the point of why you are likely to take advantage of certain tax breaks, etc...
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Post by InvestorDeathMetal on Feb 10, 2017 0:10:11 GMT -5
No, the tax credit is 2400. When you googled it you misread, the "cap" on "wages". That's the problem with making stuff up. smallbusiness.chron.com/tax-breaks-employers-hire-felons-14421.html"Qualified wages paid to the employee during the first year of employment form the basis of the tax credit. There is a cap of $6,000 on wages that can be used for the credit calculation. For employees working at least 120 hours but fewer than 400 for the first year, the credit is 25 percent of qualified wages. For those working over 400 hours the credit is 40 percent of wages. The wage cap is slightly higher for those employing disabled veterans and welfare recipients. An employer hiring an ex-felon can potentially receive a $2,400 tax credit for the year." Don't let this discourage you. This is fun. I don't really plan to be on the forum this weekend. Can you fast forward the meeting part to tomorrow? Be like, man, I met with these guys and I have a promising lead, so we can have so me pretend talk about that stuff? It's like Christmas! I can't wait. Don't ever get a job. This is way better.
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Post by Angelo on Feb 10, 2017 0:19:51 GMT -5
No, the tax credit is 2400. When you googled it you misread, the "cap" on "wages". That's the problem with making stuff up. smallbusiness.chron.com/tax-breaks-employers-hire-felons-14421.html"Qualified wages paid to the employee during the first year of employment form the basis of the tax credit. There is a cap of $6,000 on wages that can be used for the credit calculation. For employees working at least 120 hours but fewer than 400 for the first year, the credit is 25 percent of qualified wages. For those working over 400 hours the credit is 40 percent of wages. The wage cap is slightly higher for those employing disabled veterans and welfare recipients. An employer hiring an ex-felon can potentially receive a $2,400 tax credit for the year." That is part of it, for the area though when you add in all the tax credits (local/state/fed) for the general ex-felon it comes out to roughly 6k. They get a credit for the ex-felon, along with a multitude of other considerations that comes with the majority of ex-felons. It is like saying if there was a tax credit for hiring hiring white people and people named lance, you know if you refer to lance you likely to get the white one too. For the general ex-felon that is looking for work here that I'd allow in the restaurant, that is 3 tax credits that tally up to about 6k. Even if its under, I don't care, it still winds up being a tax credit and a better worker than most. Just the felon cap is 6k of wages which yeah is 2,400, but I given the area, also will revive a credit for welfare, they will given the area be ex-vet, and I'll actually in most cases get part of the disability credit on which can raise it technically over 6k. The whole thing is written out for considerations of the demographics of the area.
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Post by Angelo on Feb 10, 2017 0:30:48 GMT -5
Shit though, thanks for reminding me, I forgot to look up the upcoming breaks. The city proper is getting a couple billion (to stave off its inevitable merger back into the county), and they want to promote businesses to come back instead of going to the county that there are probably a ton of new proposed and passed tax credits/breaks/etc that are new over the last couple months alone I need to check out.
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Post by VeteranDeathMetal on Feb 10, 2017 7:34:23 GMT -5
Pause. Did you really just infer that ex-felons would also most likely be Veterans? Wtf?
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Post by ocmmafan on Feb 10, 2017 10:12:27 GMT -5
how long can jackel's nose grow?
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Post by Deleted on Feb 10, 2017 12:48:58 GMT -5
Laughing at all the talk about tax credits for hiring felons and people with disabilities. Restaurants fail at a rate of about 85% in the course of 10 years, and you are going to start a restaurant with a staff of felons working with disabled people? I am going to give you some advice from someone who has employed about 50 people in the last 10 years... don't cut corners on employees, they will cost you much more money than what you would just pay a good one. Hire competent, honest and dependable people, and you will actually have a chance at being successful.
I am assuming you have never hired or fired anyone in your life, and never had to be responsible for making a weekly payroll... you will have a complete disaster on your hands if your hiring criteria is based on taking advantage of government sponsored tax breaks.
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Post by floater on Feb 10, 2017 13:09:24 GMT -5
A deaf waiter! What could possibly go wrong?
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Post by ocmmafan on Feb 10, 2017 13:15:39 GMT -5
he even fails at his hypothetical shit.
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Post by Angelo on Feb 10, 2017 13:50:57 GMT -5
Pause. Did you really just infer that ex-felons would also most likely be Veterans? Wtf? Out here, the ones looking for jobs tend to be. No idea why it is like that for this metro area in particular. Laughing at all the talk about tax credits for hiring felons and people with disabilities. Restaurants fail at a rate of about 85% in the course of 10 years, and you are going to start a restaurant with a staff of felons working with disabled people? I am going to give you some advice from someone who has employed about 50 people in the last 10 years... don't cut corners on employees, they will cost you much more money than what you would just pay a good one. Hire competent, honest and dependable people, and you will actually have a chance at being successful. I am assuming you have never hired or fired anyone in your life, and never had to be responsible for making a weekly payroll... you will have a complete disaster on your hands if your hiring criteria is based on taking advantage of government sponsored tax breaks. I've hired and fired many people, and I do believe employees are the #2 thing to avoid cutting corners on. As I've said though, ex-felons make great workers in the back of house. You also restrict yourself to hiring those who have something to prove or have shown they are already reformed. Also it isn't going to be a staff of felons, only one full timer and potentially one of the part-timers would I actually look for an ex-felon actively. The tax benefit is just icing on the cake. A deaf waiter! What could possibly go wrong? Quite a few things, but nothing that outweighs the benefits of hiring one in this situation. Hell there was an entire deaf restaurant that opened about two years ago in Toronto that has been wildly successful. And it isn't like I'm just saying oh you are deaf come work for me, there are a lot of deaf people with the experience needed. The optics of it are great too which leads to more customers which makes it easier to hit my daily mark.
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Post by Deleted on Feb 10, 2017 14:51:01 GMT -5
I love it. Once again, telling someone that has a ton of experience hiring people how to do it better. It's so fucking nervy I love it.
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Post by Angelo on Feb 10, 2017 14:54:38 GMT -5
I love it. Once again, telling someone that has a ton of experience hiring people how to do it better. It's so fucking nervy I love it. I guarantee you he doesn't have more experience than me when it comes to hiring for a restaurant. Canuklehead is the only one here that may.
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Post by Deleted on Feb 10, 2017 15:07:29 GMT -5
I love it. Once again, telling someone that has a ton of experience hiring people how to do it better. It's so fucking nervy I love it. I guarantee you he doesn't have more experience than me when it comes to hiring for a restaurant. Canuklehead is the only one here that may. I can't speak for someone else's experiences. But what he just did was give you some advice based on experience and in typical jackass fashion, you told him how to do it better. This is perhaps something you should look into. You have 2 ears and only one mouth for a reason. That's not a knock or a snide remark about your hearing issue, its a snide remark about you being a know it all. Which is fine...if you've been successful...but even then it's kind of douchey. I really hope you do well, but with your attitude, it's gonna be govt checks for you for life man. Your attitude DIRECTLY relects the same mindset I deal with daily from govt teet suckers. The money don't stop coming in, so you don't really have to try that hard. It's not like you can get fired from a hansout lol. Your best bet is to change that mind set. Learn to be humble. Quit shitting on advice from proven sources. The difference between you and I, or you and others on here is that you are a talker. I'm a doer. I do talk a bit but it's more to get it off my chest. But you can bet your ass my days are more productive then your entire month. This didn't come overnight, it came from me listening to those around me. Taking advice. Taking falls...and without bitching, moaning or trying to point the finger elsewhere, getting back up and continuING to move forward. I once thought I knew it all too. I've had a failed business because of this. Not proud of it but I also don't forget the lessons I learned from it. One of them was...I should have listened to those with more experience than I. And as regards to ex felons in a restaurant. Flame broiler does this. As soon as I noticed this, I quit eating at flame broiler. Why? Because I don't want a bunch of low life's cooking and handling my food. Many will think the same way.
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Post by locogato11283 on Feb 10, 2017 16:07:50 GMT -5
LMMFAOSHRN
What a pile of hypothetical dog shit.
This fucking guy is most definitely Googling this shit and posting it.
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Post by HankPNW on Feb 10, 2017 16:25:09 GMT -5
How many times do you think Jsporty wanted to post in this thread like, "I CANT AFFORD THAT YA FUCK!"
Probably deleted it multiple times already hahaha
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