Vic Wasteland Thread

[Miguelone]

ImageUploadedBySAU Community1399642950.884189.jpg

So this is how people in w.a get defected. Taken from Facebook.

Swaybars & radiator are defects. High mount turbo is questionable haha

Roll bar =/= sway bar..

[Ants]

Gnite my Victorian friends

[Rekin]

Roll bar =/= sway bar..

Cop saw the strut bar and added it to the list.

[R31Nismoid]

Interesting...I know fk all about tuning so I wonder if I can play with a copy of my tune and produce something that doesn't blow up my engine!

You have PowerFC - you can do it in about 10 seconds by just using a correction factor. It's not an exact science but if all you want is more fuel, easy done, wont destroy a motor or anything.

[R31Nismoid]

At home and with a stone grill, yes. But I've been having medium at restaurants lately. It usually comes out medium to well anyway, cause some don't have a clue about cooking different sizes and cuts or don't bother / have time to check it while cooking.

Plus hardly anyone at a restaurant knows how to cool a proper well done steak without burning it - they invariably whack the heat on high and burn the outside; jerk offs. It's supposed to be no red inside, without the burnt outside. Inb4 Hamish says they do this out of spite or to rush it out; some may do this and others are in fact clueless and glorified water burners.

Maybe you don't know what Medium actually is and just *think* you do? *can of worms opened.

That said, it is quite hard to cook a well-done without char, when on a char grill... Unless you want to wait 45mins+ for the meal, and no-one is happy to wait that long. Hell we have a certain persuasion of person that thinks it should only take 15mins and will ask every time, almost without fail "where is our meal", after 15mins.

because every piece of meat is different and as you cant see the meat in question, you can't ascertain how it needs to be cooked.

also because the chef at Rockpool has cooked probably 20,000+ steaks in his life and knows infinitely more than you about cooking steak.

which all of course means... you will get a better steak

x 11ty. People just don't get meat is a natural product and can vary significantly steak to steak.

how much would rockpool chef get paid? live off tips & compliments?

thats a lot of steak and boring/depressing lifestyle to be a maestro at a top shelf restaurant.

Based on what my guys get over a year? It's north of 65k... how much depends on how much OT you end up doing in a year.

My kitchen and floor staff share tips equally too. AND they only work one double on the busiest 3 days, and get one of those days off (Fri/Sat/Sun)

Good working conditions in my hood - hence I've not lost any of my main guys since we opened. Losing staff costs more than giving decent conditions, sadly most people don't understand this.

because a rare ribeye / scotch fillet for example is pure shit. it has fat that hasn't broken down and tastes like ass

a rare eye fillet is great on the other hand

AMEN!

Too often we get people complaining AFTER they have eaten their scotch that it was "tasteless with a bit chunks of fat (the kernel)"... Yet our staff tell people 'we recommend the scotch to be cooked roughly medium so the fat breaks down to increase the taste'... But NOOO... Customer is always right, then complain afterwards even though we told them that is how they will get maximum enjoyment out of it

le-sigh... everyone is masterchef these days.

Is that a unfranked or franked dividend?

I LOL'd

[Plattsy]

Lol.

[Plattsy]

Latvia where robbed. Gutted.

[ARTZ]

what's wrong with your labia now??

[Ants]

I loled! ^

[Plattsy]

It's about 9 inches too long and looks like a cock.

[ARTZ]

damn, have you seen a doctor about that...lol

[joeyjoejoejuniorshabadoo]

It's about 9 inches too long and looks like a cock.

No, that's your boyfriend

[Plattsy]

Ooooooh gay burn.

[joeyjoejoejuniorshabadoo]

From what I hear ash you give your cooks an awesome deal. Fkn good on you for actually paying people properly and not letting your ego dictate wages!

Gotta be a fair slog for the business though!

10 years in fine dining and I had to run kitchens and work 80 hours/week to earn $65k+

[joeyjoejoejuniorshabadoo]

Ooooooh gay burn.

That is also your boyfriend

[joeyjoejoejuniorshabadoo]

So how long before this micra is finished?

[R31Nismoid]

From what I hear ash you give your cooks an awesome deal. Fkn good on you for actually paying people properly and not letting your ego dictate wages!

Gotta be a fair slog for the business though!

10 years in fine dining and I had to run kitchens and work 80 hours/week to earn $65k+

Yeah they have a great deal, none leave and they are always happy. I think the most hours they will work in a fortnight is 80-85hrs and it's their choice, not forced and get paid for EVERY hour! Wanna come work for me? lol.

The stories some of my guys have, I just utterly do not comprehend... 2 kitchen staff for a 250 seat bistro at a local hotel... No wonder the food is ALWAYS shithouse, they just don't have time to ensure it's top quality...

It's a fair slog wages wise to the business. I don't agree for a second with the restaurant award in terms of floor staff wages for pub holidays etc... I mean it's ~$53/hr on a Pub Holiday so we just close as we actually lose money, can't even break even with 7 floor staff on. The end result is less hours and money for people but somehow the Gov't that made it 2 years ago thinks it's legitimate. See if it was $35/hr, which is acceptable - we would open and people earn more etc.

For the kitchen guys though, they work hard so no issue paying them insane pub holiday rates if we did open - it's would be a nice sweetener for them

[NUTWGN]

Two best steaks I've ever had have been at squires nunawading. Mmmmm steak...

[alr33x]

if only this was for sale in like a years time :@

http://www.carsales.com.au/private/details/Nissan-Skyline-1999/SSE-AD-2787836/?Cr=9&sdmvc=1

[Leroy Peterson]

if only this was for sale in like a years time :@

http://www.carsales.com.au/private/details/Nissan-Skyline-1999/SSE-AD-2787836/?Cr=9&sdmvc=1

meh I'd just offer Tony a third of what that one is asking. don't need no photoshop to make it look good, is faster, and won't spin a bearing just after you've transferred rego and vicroads.