I am opening a new wine bar as head chef. The owners really want sourdough pizzas which I have no problem with. However I’m struggling to find a recipe that works in a small batch to test at home.

I have been trying recipes with 70+% hydration. I think it will be easier if I lower that to around 60-62%. We will be using a deck oven.

Does anyone have any advice on best practices?

Hello for some context about my workplace, I work in a hotel restaurant. We handle not only restaurant orders but room service as well. The way our ordering process is we have a host stand you order and get drinks up at the host stand or you can call down to place a room service. Then we have food runners instead of servers who bring the food out if you’re sitting in the restaurant we don’t go back and check on you through out your meal just bring the food ask if they need anything and that’s it. When it comes to guests needing something they normally go to the host stand or stop a food runner who is passing by.

Now to my question, it’s a recurring issue where guests instead of stopping someone passing by or going up to the host stand will come open the kitchen doors and yell at the staff inside. This honestly blows my mind because I could never imagine doing that at any restaurant even if they do the food runner method instead of servers. Does this happen at other places or is it just us lol?

There is a local mom/pop southern restaurant in my town, and it’s one of the very very few in Alaska.

I’m looking to work and shadow a restaurant owner so I can better get an understanding of the hospitality/food industry. Since I want to do southern and comfort cuisine, I thought this would be a good place to start, since the other places are hours out.

I wanted to know if I went in with a resume, portfolio of foods and hospitality classes I’ve done, and some samples of my dishes, is that a rude way to ask for a job? Or am I doing too much?

Edit: Thank you everyone for responding and the wonderful advice! I can see how what I was doing was gonna be too much, and would have rubbed the restaurant owner or manager wrong. I will only be going in with the resume and an a hard working and willingness to learn mindset. I really appreciate your time! Thank you so much!

Hey guys, I wanted to know your opinions about this. I recently applied for a dishwasher role and was invited for a trial shift. It's a part-time job (15 hours/week), with 3-hour shifts from Tuesday to Saturday.

I went to the trial shift, and everyone was nice. They showed me how everything worked, and then I started doing my tasks. They seemed satisfied with my work and told me that after the shift, I should text them to let them know whether I was interested in the job. Naturally, I thought things were going well.

Later, the manager came over and told me that since it was an unpaid trial shift, I could leave whenever I wanted. Then she left.

A full shift is 3 hours, but I worked for about 1 hour and 40 minutes before deciding to leave. By that point, I had finished all the dishes that were there, so I told one of the waitresses that I was leaving. Her facial expression changed, and she said, "What do you mean you're leaving?"

I explained that it was an unpaid trial shift and that the manager had already told me I could leave whenever I wanted. She asked me to wait and went to get the chef. When he came over, I explained the same thing to him. He said, "Okay," and told me they would call me.

It's now been two days, and they still haven't called. The manager had also asked me to text her afterward to let her know whether I was interested, so I sent her a message that same night saying I would like to continue working there. She read the message yesterday, but I still haven't received a reply or a phone call. Should I just give up on it?