Disqus - Latest Comments for jluster

Re: Ich wurde von meinem Souschef attackiert

Jonas M Luster — Thu, 02 Apr 2015 10:38:16 -0000

Erstens wissen wir das nicht. Was wir wissen ist daß eine Köchin sagt daß ihr das "Klemmbrett and den Hals" gehalten wurde. Was wir klar wissen ist daß die Köchin ihre Arbeit verweigert hat (ja, Ofen saubermachen IST der Job eines Kochs, auch nach einer 12 Stunden Schicht, wer sowas nicht kann oder will der ist in der Küche fehl am Platze, und der Boss nimmt sich die Pfannen die er braucht, ein Koch ist eine Hilfskraft, nicht der Herr/die Dame der Küche).

Sie sagt nichts von geschlagen. Ich könnte zum Beispiel mit der abgefuckten Welt der Cubicles, den passiv-aggressiven PostIts, den erzwungenen Team-Spielen, dem Geläster hinter dem Rücken Anderer, dem Neonlicht, und office politics nichts anfangen. Also gehe ich da nicht hin und verlange daß die sich ändern. Kannste gerne machen, "anger mediation and workplace cohesion" Workshops abhalten. Ich nicht. Ich mag meine Küche in der man nicht wegrennt, in der man seinen Job macht, und in der man eben in den Sous Chef am Ausgang rennt wenn man sich wie ein Kameradenschwein aus dem Staub machen will statt seine Arbeit zu vollenden.

Sie hatte Hunderte von Möglichkeiten. "Fick Dich," (ok, das ist aus dem Englischen übersetzt, die originale Geschichte hatte "fuck you, motherfucker") ist schon mal keine Gute. Wegrennen, Extrawürste, sind auch keine. Und, hey, ich kann mich dran erinnern daß der Kerl der Marissa Mayer eine "fucking corporate whore" genannt hat und dafür ein's auf die Fresse bekommen hat von ihrem Bodyguard, kein Mitleid bekommen hat. Selbe Geschichte, halt nur ein Fall von privilegierten wannabees die ihre Xenophobie und Klassen-Phobie gerne gegen blue collars auskotzen.

Re: Ich wurde von meinem Souschef attackiert

Jonas M Luster — Tue, 31 Mar 2015 09:59:13 -0000

Ja, ich hätte so einen Koch einfach gefeuert. Ganz schnell, ganz sauber. Arbeitsverweigerung nennt man das, und wer sich nach einer heißen Schicht nicht auch noch um die Sauberkeit in der Küche kümmern kann, der gehört nicht in die Gastronomie. Niemand hat je behauptet, daß Küchen einfach sind. Oder daß sie für den Typ Arbeiter sind der ein Gremium braucht um sich zu beschweren. Schlimmstenfalls: machen, nacher zum Chef gehen und beschweren. Aber worüber? Daß man seine Arbeit nicht machen will? "Fick Dich," und Wegrennen ginge im Büro auch nicht, auch wenn die Strafe wohl schlimmer wäre.

Das ist meine Welt und war es seit 1989. Ich gehe auch nicht in's Büro, erkläre Jedem daß ich ein anderes Klima will, und verlange daß man sich mir anpasst. Das gilt auch für Küchen -- seinem Sous zu widersprechen und wegzurennen passiert einfach nicht. Wenn man das will, dann gibt's da eine Lösung: Messerrolle aufrollen, kündigen, Job wechseln.

Re: One man willingly gave Google his data. See what happened next.

Jonas M Luster — Fri, 12 Sep 2014 09:28:21 -0000

Oh, you so hammered that one right into the net. I live in Bamberg, Germany, population 74,000, not Silicon Valley, after years in Dallas, Texas, also not Silicon Valley. I work in Frankfurt which, yes, could be considered a modern city, unless you remember that this is the banking mecca and only 12% of all local shops have even switched to accepting plastic money.

I am a trained chef, not coder, and haven't been in "the cradle of gods" since last I visited in 2012, hated it, left days later feeling dirty and somewhat drained from having to listen to people yammer on about pivoting this or scrumming that. I work on a farm, a real, dirt and feed, moo and oink, farm.

Am I up for a debate? Any day. Come to Frankfurt, London, or anywhere in between (as Pope I'd presume you reside in Rome, that can be arranged as well, I have my mandatory 12 days annual vacation coming) and we'll do it.

You see, Pope, that's the problem: conjecture. You seem to do a lot of it. Presume my location, my employment status (hint: Tim O'Reilly is not my boss), and my willingness to debate you. When it comes to backwater I don't know if I have you beat, you have a leg up on me, you could use that evil website Google to look me up, I can't. But wherever Conjectureville lies, I am sure you aren't as far away from a Best Buy or Fry's as I am.

You even conjectured my responses. I might just be a pig farmer but I know one thing: people who talk to themselves and think they're having a conversation with someone else might not be all that sound of reasoning. So, yeah, sure, let's debate. Let's just make sure I am actually present and not just in your head.

Edited for Typo.

Re: steven levy story for 8-1

Jonas M Luster — Fri, 02 Aug 2013 09:37:37 -0000

Yes, it will. It will to Australians, Irish, Britons, or this here Icelander. That's what voice recognition learning is for. My phone and Google Now has gone from "lolwut" to "yeah, I getcha" in three weeks. Switching phones will preserve this because unlike Apple a) it learns and b) it doesn't lock me into one hardware provider.

Re: iOS 7 beta 4 won’t fix Google+ app crashing

Jonas M Luster — Sat, 27 Jul 2013 17:21:15 -0000

Yeah, if only Google cared as much about those iOS users as Apple cares about the Android users... oh, wait!

Re: Sprint Galaxy S3 gets software update, it’s not what you hope it is

Jonas M Luster — Sun, 01 Jul 2012 15:08:23 -0000

That's Jelly Bean and if ICS is any indication we won't have it on the S3, officially, until long after the S4 comes out. Flash is being discontinued (de-certified, actually) by Adobe with JB, yes.

Re: Sprint Galaxy S3 gets software update, it’s not what you hope it is

Jonas M Luster — Sat, 30 Jun 2012 20:18:34 -0000

It enabled Wallet for me.

Re: City of Ate - Scott Reitz - No, I Won't Cut My Steak and Tell You if It's Cooked Right. That's Your Kitchen's Job.

Jonas M Luster — Sat, 18 Feb 2012 09:32:56 -0000

"Futhermore how is the chef going to know if the waiter spit in the food in teh first place unless they saw them."
Restaurants are extremely closed groups of people. If someone does something like this I will know about it sooner or later. Either the bussers are ratting them out for a few bucks, they tell someone else on the floor who wants their Saturday shift and tells me, I see it, one of the cooks or expo sees it, or there's a complaint after.

Here's the thing - you might get by with doing it once. But chances are you will get caught doing it and - aside from ruining any chance at ever working hospitality again, the criminal matter at hand, the beating someone who does this will receive, and the fact that good restaurants don't create atmospheres in which someone feels the need or urge to adulterate food - that's enough to stop most from doing it.

Re: http://digitalcrumble.com/post/17757333374

Jonas M Luster — Fri, 17 Feb 2012 02:34:54 -0000

Yes, leave it to Gruber to talk up a feature that was designed to further squeeze the oxygen out of everyone trying to disseminate software or sell it without involving Big Apple Brother.

Given the tight control and almost disconcertingly anti-compettive grip Apple has on iOS and the App Store, combined with hiding Gatekeeper features and uptalking the benefits of their ability to revoke licenses... this isn't a pro-consumer move, it's a pro-Apple move.

And, just in case it's unclear what Apple considered not worthy before, Readability, Instapaper, Quicksilver, eBookReader, and others come to mind.

Re: City of Ate - Scott Reitz - No, I Won't Cut My Steak and Tell You if It's Cooked Right. That's Your Kitchen's Job.

Jonas M Luster — Wed, 15 Feb 2012 21:11:25 -0000

Funny what Google gets right and what it gets wrong.

Re: City of Ate - Scott Reitz - No, I Won't Cut My Steak and Tell You if It's Cooked Right. That's Your Kitchen's Job.

Jonas M Luster — Wed, 15 Feb 2012 13:20:55 -0000

I started trying to debunk the "spit in food" myth a few years ago when a chap calling himself the "Angry Waiter" wrote a book that tried to be "Kitchen Confidential" for waiters and asserted, amongst other places, on Readers Digest's website that waiters spit in food.

I can tell you this. As a cook and chef I'd beat a waiter who disrespected my food in that way so badly I'd be in jail for a long time. And since my waiters (and many other places are the same way) know this they won't try to.

I wrote about this two years ago after I made a stupid and inconsiderate comment about "if someone spits in your food, you deserve it", meaning "you gave your business to the wrong place". Maybe this helps alleviate the fear of having your food adulterated a little: http://feastcraft.com/3753/...

Re: City of Ate - Scott Reitz - No, I Won't Cut My Steak and Tell You if It's Cooked Right. That's Your Kitchen's Job.

Jonas M Luster — Wed, 15 Feb 2012 12:22:49 -0000

To quote one of your left-coast colleagues (Michael Bauer):

Restaurants who haven’t figured out that people come to a restaurant to escape their problems and want to be treated with respect need to go out of business. It’s called the hospitality industry for a reason. Being hospitable should be the number-one goal of any restaurant.

Re: City of Ate - Scott Reitz - No, I Won't Cut My Steak and Tell You if It's Cooked Right. That's Your Kitchen's Job.

Jonas M Luster — Wed, 15 Feb 2012 12:20:50 -0000

Well, if the error is an upgrade that'd be understandable. But never be afraid to send stuff back. We're in the hospitality business, people don't have money they way they used to, anymore, and the least we can do is make them whole if we screw up.

Re: City of Ate - Scott Reitz - No, I Won't Cut My Steak and Tell You if It's Cooked Right. That's Your Kitchen's Job.

Jonas M Luster — Wed, 15 Feb 2012 12:10:57 -0000

"That killed enough for you"?

We had a sign on the wall once that said "we don't kill steak". Old Pro in Palo Alto was even cooler, they had a "nothing above medium" rule AND they had A1 sauce on the menu for $400. If you REALLY wanted to murder your steak with steak sauce it'd cost you.

Re: City of Ate - Scott Reitz - No, I Won't Cut My Steak and Tell You if It's Cooked Right. That's Your Kitchen's Job.

Jonas M Luster — Wed, 15 Feb 2012 12:03:51 -0000

No. And the moron is all on you. "Medium Rare", "Medium", "Rare", "Bleu", etc. are culinary terms. Do you REALLY think I call "one steak, 140 degrees" off the chits? No, I call them "medium rare" as well.

Scott isn't filling "space". He's making an astute observation and one that deserves deeper prodding. He's right in that this isn't a global phenomenon, it's something that happens in some town and doesn't in others. If that's a diner issue, a FoH issue, or a BoH issue, I would debate, but it is one.

Re: Yelp advertising is a rip-off for small advertisers | VentureBeat

Jonas M Luster — Wed, 08 Feb 2012 13:27:39 -0000

CPM of $20 or $200 doesn’t matter. Restaurants operate on sub-10% margins, “stabbed ten times” is about as painful as “stabbed 30 times” in this case.

The Yelp business model is simple: to most restaurateurs and – I can only presume – other non-tech businesses anything with that level of technology is indistinguishable from magic. And, the 2010s being what they are, a magical miracle is what many small business owners are waiting/hoping for.

For the promise of actual visits, the hope for great reviews and the subsequent influx of paying customers, restaurants are willing to dig deep into their ever-diminishing pockets. We’re gamblers in the great casino of hospitality, hooked on the three lemon streak we had in 2008, willing to double down with our last shirt to see that rain of money once more.

Remember 2001? When Exodus Communications (soon to be CW, later to be Savvis) lost Google and Yahoo and Sun Microsystems and everyone in-between as customers? Those tech smart people paid millions in useless advertising and marketing stunts just for a hope to see their cabinets hum with the monotonous sound of tens of thousands of servers once more. If tech-smart people like Exodus were willing to raise the ante and bet (and, in this case as in many Yelp stories) lose the farm, how can we fault John Q. Restaurateur for doing the same?
The issue here is triple: the aforementioned magical mystery promise, the disconnect between non-tech users and tech creators (quick, what do Venturebeat’s stats say about small business owner readership?), and the makeup of Yelp’s sales pitch which, as you know, doesn’t talk about “CPM” or “Impressions” but focuses on customers and reputation management.

Yelp is settled enough in the criticism and reputation space that it believes it can compare itself to Zagat or Michelin. In fact I wouldn’t be surprised if your source quoted the line “we’re somewhat like Michelin or Zagat for the 21st century” as one of the pitches. Another thing often mentioned is Google (“when someone pulls up the place page, our reviews are linked from there”). And everyone knows Google. Everyone fears and worships Google. To the restaurateur this is like a nest of bees to the starving honeybadger – don’t care about the sting of the outlay, don’t care about the technical picture, there’s food on the table to be had, let’s risk it.

Re: 10 Most Influential Chefs

Jonas M Luster — Wed, 19 Oct 2011 13:20:50 -0000

A chef is NOT someone who "owns a restaurant" or "is on TV" or "wrote a book". A chef is someone who commands a brigade in a kitchen. One of the members of this list, Tony Bourdain, would handily tell you so and has repeatedly by insisting that he is not a chef. Yet I'd put him at least into the lifetime honors for having shaped public perception about our job.

Zimmern is a stuntman, Ramsay is a bad restaurateur whose restaurants are failing left and right, scraping on the bottom of the bankruptcy barrel, Bourdain says himself he's not a chef, De Laurentiis is an insult to culinary arts and sciences and not a chef, Paula Deen is not a chef and needs to really stop going on TV, Bittman is a journalist, not a chef, and Colicchio is a restaurateur and showman whose mediocre Craft chain of restaurants would get much less love if he didn't spit on anything that is good and well about our profession as a judge on Top Chef.

Leaves Oliver who actually cooks for diners and whose Thirteen project is a ray of positive sunshine, and Jay who is a great guy, fun, and knows his shit.

Re: City of Ate - Scott Reitz - Is Dallas Finally Getting Into Guerilla Dining?

Jonas M Luster — Mon, 17 Oct 2011 03:45:03 -0000

Dallas needs less restaurateurs who think that horizontal expansion, opening more and more places, tacking on a chain, or spreading oneself thin between gigs is a good thing. It needs more humility before the food, more work in the back and less work in the media. Less businesspeople with their own brand of sauces at Central Market and more role model chefs who actually spend their days inside a kitchen, cooking. If Temple can deliver that there's no reason not to eat at his pop-ups or coming restaurant.

Re: City of Ate - Scott Reitz - Is Dallas Finally Getting Into Guerilla Dining?

Jonas M Luster — Mon, 17 Oct 2011 03:36:39 -0000

What restaurants in Honolulu and San Diego did you work as chef at? I am not doubting you, just a little surprised that after a few years working in CA, North and South, and time in Honolulu I'd never heard of you before Dallas. Might be a shortcoming of mine, though.

Re: City of Ate - Scott Reitz - Is Dallas Finally Getting Into Guerilla Dining?

Jonas M Luster — Mon, 17 Oct 2011 03:34:03 -0000

Cooking school is more a detriment than a benefit. Not having a decade of experience working one's way up, that's the detriment. These days most anyone can call themselves "chef", what with nitwits called "Master Chef" without every having spent one weekend on the pass.

Re: City of Ate - Scott Reitz - Restaurant Websites That Make You NOT Want To Eat

Jonas M Luster — Sun, 09 Oct 2011 16:04:08 -0000

You are wrong, Arno. First, I didn't start it, smarter people like me were already on that ball, albeit less vocally. Second, the "Restaurant Website Drinking Game" was six years ago at SXSW but didn't get any traction until the 2008 post.

Lastly, if you're the Arno whose website consists of a badly made MS Paint image you deserved all the ridicule I heaped onto you.

And lastly lastly, I am flattered when great people like Scott get inspired by me :)

Re: Planting the Future

Jonas M Luster — Fri, 07 Oct 2011 18:35:22 -0000

They might actually have huge impacts. Consider this: would someone who had a fresh tomato from a vertical farm ever be satisfied with a non-fresh one again? I firmly believe that all it takes to change our food supplies is to show people how great the "real deal" can taste :)

Re: A.I.type Keyboard Plus – Now With Improved Prediction and Correction Engine

Jonas M Luster — Thu, 22 Sep 2011 15:15:30 -0000

Quote:Psychic word completions and predictions are generated by A.I.type’s servers on the Cloud. When the device is offline or Internet connection is too slow, or if you disabled Cloud-based prediction, word suggestions will be generated by the device only.End Quote.

THIS is why I won't use it. I don't mind the app checking in with a "cloud server" (I really want to kill anyone who uses this to just say "server") every once in a while or gathering my personal typing habits anonymized and updating its own predictions, say, hourly. But to have everything I write sent to them, with my device ID attached, makes me extremely uncomfortable.

Re: I guess I am valuable ... or something

Jonas M Luster — Sat, 17 Sep 2011 15:55:03 -0000

@STD - as far as I know, no one for feastcraft stuffed the ballot. If someone did, which I hope this wouldn't be a case in a friendly competition like this, I'd hope server logs would have disqualified or discounted that person. I'd heard stories, too, of one of the websites using a script to multi-vote (deleting the cookie or just lusing lynx or links to do it via a shell script) but alas, I even forgot to vote for myself for a week, so there's how much effort I'd put into it.

I did shill for votes, though :)

Re: Why Restaurant Technology Fails

Jonas M Luster — Fri, 09 Sep 2011 20:09:42 -0000

Dude, if hipness is dependent upon 2 lines of CSS and a gravatar call ... :)

I wish some of those lean startups and contextual design companies came knocking on our doors, then...