Yes the original key for The Girl is Db but most jazzers play it in F

Body and Soul is typically played in Db

What was the agreed upon wage?

Did you ask them what the deal is? What was the hourly rate they paid you? What was the original agreement regarding your wage for the day?

Is it possible the tip pool was divvied up according to the number of hours each person worked, which is why they asked how many hours you worked?

Your chef thinks anorexic spa food from the 90's is about to make a big comeback, you'll be thanking him later

69

Sounds like "imposter syndrome" to me

If they "know their thing" as you say, why would they invite you to join the group, if you suck? That doesn't make any sense. Either they do not know their thing, or you do not suck.

But in any scenario, you have literally nothing to lose by showing up for a practice session with them. Even if you're not a good fit for their project you will gain some experience playing with musicians who you respect, and with auditioning for a project that may or may not be outside your comfort zone.

And just the experience of making music with some other folks. Who cares if it's a one time only thing, or if it leads to a permanent spot in the band. You have exactly nothing to lose here, as I see it.

Grocery shopping takes maybe 45-60m

Including driving to the store, parking, checking out, then driving to the client's home, unloading the car, putting everything away in their kitchen. You're absolutely mad if you think that's only 45 minutes. Never mind gas and mileage on your car.

To me menu planning means writing things down, and probably submitting to the client for approval and expecting some requests for revisions. All this is done before you do any shopping.

Also not being repetitive, learning what your clients like and dislike, etc. It is just not the same as cooking for your own family, like you already know what your family likes, and if they don't like what you made for them well tough shit for them.

And it's not just a matter of having ingredients on hand and deciding on a whim what to make with them. The client's expectation is to have ready-to-heat foods in their refrigerator. It's a different kind of planning than just making sure you have enough ingredients to feed your own family throughout the week

There's no way the tasks outlined in the ad could be done in 5 hours. Just the menu planning and grocery shopping is 3-4 hours minimum. That leaves 1-2 hours to do the actual cooking and cleaning.

And the food budget is wildly unrealistic to provide the requested meals for 4 people. The way things are worded, it looks to me like it's a flat pay for both food and labor, so any overage in food spending comes out of the labor stipend.

Just putting some numbers out there off the top of my head, but I think this is more like 12-15 hours of work and $300 of groceries. At a flat salary of $500, that would put your hourly around $15/hr. You can make better money at Denny's.

In the classical brigade system, everyone has the word chef in their job title. Commis chef, demi chef, chef de partie, sous chef, chef de cuisine. Chef just means someone who cooks. It's used that way in most of Europe, in the last 10-15 years it's become more common in the US. At first it was mostly fine dining restaurants but now a lot of casual restaurants call everyone in the kitchen chef.

To some the distinction you're describing is made between chef and head chef/ chef de cuisine/ executive chef

r/jazzcirclejerk

I mean, what else is the bass player supposed to do? Try to look cool? With their gigantic oversized violin and their permanently constipated facial expressions? Um, no

My brain is a walnut? Is that supposed to be a diss?

26-2 and 500 Miles High seemed out of place, I see that they are the #1 and #2 listings in alphanumeric order on that site. People probably just clicking on them to explore the app.

Your point?

If the owner wants it on the menu then that isn't your call to make, the waiter was correct.

A very experienced chef I once worked for told me that as a chef, until you own your own place, you will never have 100% control over the menu. At best you might get 80%. Every restaurant owner, whether they are in the kitchen or not, is going to have at least a few dishes that they insist on having in the menu. And damn right, if you don't like it then you can quit.

What exactly is "a pain in the ass" about "fresh pasta from the store, with cream cheese and some vegetable"? Sounds as simple as could be. If customers are willing to pay $44 for it then it's no surprise the owner wants it on the menu, the restaurant is making a killing off of it.

What is this spam bullshit

What... exactly was the intended outcome? For either jumper

I'm with you, feel the same way. But businesses can be in deep shit if they don't comply with the letter of the law regarding breaks. Employees can file civil suits for hefty fines on top of lost wages, there's lots of lawyers out there working on commission to get those big settlements.

Craigslist is still the king in the Bay area for food service job hunters. It sucks because your $75 posting will disappear into yesterday's listing as very quickly, but include key search words "Cafe" "manager" "pastry" etc and people will find you

Also there are head hunters. They all charge quite a bit, but it's an option. Also there are gig apps that can act as head hunters. The two main apps in the Bay area Instawork and Qwick. They have a lot of great people who can pitch in part time, if you negotiate with & hire them for a full time position, you are obligated to pay the app a finders fee, per their agreements.

I have worked at places that will write you up for not taking your 30

Just pay them ffs. I do a paid working interview with everyone I'm seriously considering to hire. After the initial interview I set up the date, we agree on a wage for the stage, and I have them fill out a 1099, which is a simple form basically just need an address and SSN. If it's a one time only situation then they meet the definition of independent contractor.

I tell them the stage will be between 4 and 8 hours long. If they suck I send them home after 4 hours, if I like them I might keep them longer to show them more of the operation.

If I want to move forward after the stage and we agree on terms then they fill out a W-4 and go onto payroll

Sure it would be nice to get them to work for free but that isn't legal or ethical. Just eat the cost, I'm sure you're a good enough manager to have their time spent doing something productive for the business, it shouldn't just be money down the drain.

I'm not familiar with that specific dish but I'm going to guess that it's szechuan pepper

Are you thinking someone on Reddit will just write out some sheet music for you, just for fun? It's hours of work you're asking for. I could learn this piece in minutes but it would take hours for me to format it in a way you'd be able to learn it from.