Member of the Month

KilaTsunami
October, 2024

Online

Welcome to the Newschoolers forums! You may read the forums as a guest, however you must be a registered member to post. Register to become a member today!

Secrets the Ski Industry People Won't Tell You

profile picture
cubber
Posts: 1933 - Karma: 638
I googlebarred and didn't find much

but...like the reader's digest articles http://www.rd.com/slideshows/50-secrets-your-nurse-wont-tell-you/#slideshow=slide2

post your job title
       and SEEEEECRET

me: ski instructor
we make $6.00/hr, tips are sweet and really help me buy food that week.
we can tell how good/familiar you are at skiing almost immediately, no need to ego boost yourself and say you rode for 100 years straight when you were a kid


I realize that we are all skiers/boarders and this may not benefit anyone, but there could be funzies.




Feb 11 2012 10:55AM
0 0
profile picture
HughSchralperson
Posts: 39 - Karma: 10
Snowmakers pee in the water they make snow with.
Feb 11 2012 7:02PM
0 0
profile picture
californiagrown
Posts: 9794 - Karma: 2,014
sweet you work at fenway! nobody cares. go back to ruining peoples day by being the drunk police!


you realize that your job is to be a buzzkill right? like the actual job description would not need to be be changed if you were trying to describe a buzzkill.

for whatever reason, you decided that being the object of a drunk massholes anger would be a good job. im sure you bitch about certain situations to other employees, but you dont like it when other people do the same? you are no worse, and no better than other people in other industries.
Feb 11 2012 7:12PM
0 0
profile picture
Mike-O
Posts: 14593 - Karma: 1,089
Bitching is bitching, but deliberately chaning orders from one to another is something that one should not do if in the service industry.
Feb 11 2012 7:14PM
0 0
profile picture
Mike-O
Posts: 14593 - Karma: 1,089
*changing
Feb 11 2012 7:14PM
0 0
profile picture
californiagrown
Posts: 9794 - Karma: 2,014
no it would like if you asked for your ceasar salad to go light on the caesar dressing, and you just put the normal amount on. customer doesnt know the difference.

In general, asking to change a dish on the menu(if its not a chain restaurant), shows a lack of respect and trust in the chef who is preparing your meal. its not a big deal, but it is an annoyance, and you should tip especially well if you asked for an altered menu item. same reason why you dont ask for ketchup in a nice restaurant.
Feb 11 2012 7:16PM
0 0
profile picture
hot.pocket
Posts: 4225 - Karma: 10,625
butt secks...





...that is all
Feb 11 2012 7:17PM
0 0
profile picture
Mike-O
Posts: 14593 - Karma: 1,089
...or you just do your fucking job like you should, and if the customer's wish is some simple ketchup for the plate or a milder sauce on a Thai dish, then you better do it.
Feb 11 2012 7:19PM
0 0
profile picture
Rachy
Posts: 4355 - Karma: 2,761
Hahaha ummm what do you want to know?

Most resorts do their snow measurements above mid mountain or wind loaded spots and are not accurate. Best spot is at the base in a flat area out of the wind.

If the resort says there may be some wind, it's going to be windy as fuck.

Resorts stay open off of their season pass holders but make their income from food and day tickets.

A new chairlift costs 7 - 14million depending on size

A lot of ski patrollers aren't actually paid.

If you want to take a ski lesson, do it on a week day. You can pay for a group lesson and have it be private.

Helmets only really do anything to help against something penetrating your head. You will still get a concussion. You may still die. They do spread the impact out.. but at the rate most skiers go... it isn't doing much.

Your athletes you see drinking energy drinks after winning are most likely actually just drinking water.

Those photos where it looks like awesome pow... you can milk your turns super easy and do this weird sliding thing to kick up more snow. Also shooting from a lower angle makes it look like more as well.

So many more things...


Feb 11 2012 7:21PM
0 0
profile picture
Davy.Crockett
Posts: 5373 - Karma: 324
my grandpa went to stanford in the 30's and worked in a kitchen for a bitchy sorority, and he said they used to shape ground beef patties with their armpits and stick their dicks in the mashed potatoes. so kinda?
Feb 11 2012 7:23PM
0 0
profile picture
*monsterskier*
Posts: 2671 - Karma: 61
oh dear...this is getting to be too much.

/fight?

on another note,

if you ask me for any suggestions from the menu, i would just name the first thing that pops into my head. or i'd tell you what my personal favorites are
Feb 11 2012 7:24PM
0 0
profile picture
Mr.Sloth
Posts: 5091 - Karma: 13,469

1. Let me say that my previous post was immature and stupid. For some reason your rude behavior me off.  

2. I work in a coffee shop, and when a customer is being a major dick, I may not make their extra dry half caf breve extra dry. I think what she is trying to say is that when a customer isnt being respectful and polite, she doesnt feel the need to be overly helpful.

or at least thats how i feel.

Also, in regard to your comment about not believing in tips: I live off tips. they are a way to thank the barista/waiter/ ect for good service. If you dont tip, dont expect anything past the service you get at McDonalds.

Feb 11 2012 7:25PM
0 0
profile picture
introvert
Posts: 4718 - Karma: 1,482
No.




Who the fuck does that?



You must have been so shitty at that job.


Horrible waiter
Feb 11 2012 7:25PM
0 0
profile picture
californiagrown
Posts: 9794 - Karma: 2,014
no one cares in a shitty restaurant/diner where entrees are less than $15, but you dont go changing up meu items at a nicer restaurant unless you have food allergy issues.

i thought this shit was common knowledge. when you have 50 orders you are trying to get out, and all of a sudden you have to make a completely different SMALL batch of whatever just to suit 1 customers needs, it throws a kink into the kitchen.

As well, you are telling the chef that you dont like what he is preparing, and that you know what would make it better.


If you are at a nice place, sit back and allow the waiter to guide you through the menu and wine list( i dont mean question every damn thing on the menu, but waiters do like to show off their knowledge a little bit). enjoy everything, and let the establishment take care of you.

Feb 11 2012 7:26PM
0 0
profile picture
fujarome
Posts: 8630 - Karma: 1,561
I don't ruin people's days. They bring it on themselves. My job is to prevent, and if necessary, remove problems. Just because you're at a baseball game doesn't mean you get to be drunk dumbass for 4 hours and make it unpleasant for everyone around you. People may hate me and call me a buzzkill, but I'm just doing my job. And everything we do is well documented and reviewed, so I'm apparently good at what I do.


And actually, you'd be surprised to know that I don't complain much. Maybe about games that go 4-5 extra innings, or nights when we're out in the rain for the whole game on the rare occasion when that happens...but not about fans. I love my job, I love going in and working as often as I can.


That wasn't bitching about her job. That was blatantly doing her job wrong on purpose because someone made her go slightly above the ordinary.
Feb 11 2012 7:28PM
0 0
profile picture
californiagrown
Posts: 9794 - Karma: 2,014
not to mention it can change the way you cook that order, so it may end up over or under cooked, bland, or the texture is off and then it looks like the kitchen sucks.
Feb 11 2012 7:30PM
0 0
profile picture
Mike-O
Posts: 14593 - Karma: 1,089
Well, I'm not going to go all-in with the tipping culture discussion, but here you get the same good service for the same money as everyone else, there is no positive or negative factor in service, food quality, or jizz in mayo depending on customer behavior, no more than anywhere else, but everyone pays the same, no tips needed. There are tip jars around, and one can tip if they want to and sometimes we tip just for the fuck of it, but it's not much, it's not imbued and it's definitely not a deterrent for having bad service.

If you care so much about living off tips, then fight for better pay and rights instead of giving shitty service to someone who won't give you a tip and try to get rid of this completely arbitrary and class division enhancing act out of modern societal systems.

Feb 11 2012 7:32PM
0 0
profile picture
theabortionator
Posts: 51626 - Karma: 162,067
cool story hansel.


I remember my first time teaching
Feb 11 2012 7:32PM
0 0
profile picture
introvert
Posts: 4718 - Karma: 1,482
If you work in an organized kitchen then it shouldn't be that big of a deal if someone wants Gluten Free pasta or no garlic.....
Feb 11 2012 7:33PM
0 0
profile picture
fujarome
Posts: 8630 - Karma: 1,561
just for conversation's sake, I do agree with you in terms of behavior at a classy, top notch restaurant. Everything about that type is designed intentionally and done on purpose. You don't change that.


But most waiters/waitresses, at least on here, probably work at a place where most customers opt for a second side of french fries instead of a vegetable.
Feb 11 2012 7:33PM
0 0
profile picture
icon1234
Posts: 3081 - Karma: 1,475
Yo you seem like a horrible person, or just a plain fucking retard...

Like you purposefully will ruin peoples meals by making it more spicy than they request? What the fuck is wrong with you. I am honestly surprised you are able to hold down any job with that time of attitude, cause you do some fucked up shit.
Feb 11 2012 7:34PM
0 0
profile picture
introvert
Posts: 4718 - Karma: 1,482
My thoughts exactly
Feb 11 2012 7:35PM
0 0
profile picture
californiagrown
Posts: 9794 - Karma: 2,014
different cultural norms. here waiters make $2-3 an hour an rely on tips to make a livable wage. that is how the job is setup and how they should be paid. it is service based, and you should be rewarded upon the quality of service you provide.

in a semi-socialist country like finland, i can see why you wouldnt like this capitalistic way of paying employees.


how many waiters in finland make $100,000+? cause over here, if you work at a great spot you can make easily that if you are great at what you do. you get paid based upon your performance.


but then again, when your whole country has less people than my than my metro area its hard to have a very broad view of things.
Feb 11 2012 7:38PM
0 0
profile picture
Mr.Sloth
Posts: 5091 - Karma: 13,469

At the coffe shop i work at, tips are by no means required. But if you come to the shop often and do not tip for complicated drinks, I am not going to work extra hard to earn your shitty ass tip.

Just how things work.

Feb 11 2012 7:38PM
0 0
profile picture
Mike-O
Posts: 14593 - Karma: 1,089
It's a hard comparison, maybe, but it's the same around most Western countries in Europe, there is no need, calculations or expectations for tips.

Tip all you want, I've been tipped 500 euros once by an Italian nun mother (Head mother/whatever) and I tried and tried to decline but she insisted, so I ended up splitting it with the whole restaurant crew.
Feb 11 2012 7:42PM
0 0
profile picture
californiagrown
Posts: 9794 - Karma: 2,014
haha. hold the fucking salt!!!!!


thats kind of a douchey move just to get a fresh batch of fries which you then salt yourself.


i fell you though.


what i am saying is this: employees, IMO, are paid to provide a baseline level of customer service. when you ask them to go above and beyond, you either need to be courteous about it, or atleast tip well. or you need to be a sexy girl, because i will literally do anything. I have given tours of things had no knowledge about , just because a sexy girl and her mom asked.
Feb 11 2012 7:44PM
0 0
profile picture
*monsterskier*
Posts: 2671 - Karma: 61
this may just be "women logic" but

i'm glad to see you can judge me based on, what. 3-5 posts?

i know i was in the wrong in giving the person a spicier order. obviously i'm wrong. this person had every right to yell at me/whatever but this person didn't even notice the difference (probably because this person was asian). but not you, nor anyone else.

unless it was you in disguise

sure, you can tell me i was in the wrong but really?

so

does this give me the right to call you and every other NS'er who called me "cunt, stupid, bitch, etc." derogatory names?
Feb 11 2012 7:45PM
0 0
profile picture
introvert
Posts: 4718 - Karma: 1,482
Click for larger image
Feb 11 2012 7:46PM
0 0
profile picture
introvert
Posts: 4718 - Karma: 1,482
Click for larger image
Feb 11 2012 7:46PM
0 0
profile picture
geteducated
Posts: 6410 - Karma: 86
i tip on the subtotal.

suck it.
Feb 11 2012 7:47PM
0 0
profile picture
*monsterskier*
Posts: 2671 - Karma: 61
poor beaver
Feb 11 2012 7:49PM
0 0
profile picture
Mike-O
Posts: 14593 - Karma: 1,089
What is it with all the dramatic spacing?

And you were in the wrong, you admitted it, why are you even arguing about this any more?
Feb 11 2012 7:49PM
0 0
profile picture
Mr.Sloth
Posts: 5091 - Karma: 13,469

*gasp*

You animal

Feb 11 2012 7:51PM
0 0
profile picture
introvert
Posts: 4718 - Karma: 1,482
Click for larger image
Feb 11 2012 7:51PM
0 0
profile picture
ryan.c
Posts: 6592 - Karma: 14
its true. they both sold salomon x-wing skis that weren't on salomons website because they were dicks/sports authority special skis...ive been out of a shop for a year now so i dont know what they have this year, but for a few years it was a special x-wing series, sold at the price of an intermediate-advanced, saying its the best ski out there, but really worse than the lowest end of the line. explaining that to a customer will almost always turn into a sale, and if they dont believe you tell them to find the ski on the ski company's site
Feb 11 2012 7:53PM
0 0
profile picture
geteducated
Posts: 6410 - Karma: 86
as far as i'm concerned the waiter didn't do anything to earn the tax. if i didn't live in a country where tax wasn't so mental, then i'd think about tipping on the total. when you have to pay regular tax and liquor tax, well fuck that.
Feb 11 2012 7:55PM
0 0
profile picture
Rafiki
Posts: 3858 - Karma: 2,251
how? the federal minimum wage is $7.25, California's is $8.00
Feb 11 2012 7:58PM
0 0
profile picture
californiagrown
Posts: 9794 - Karma: 2,014
fucking a read the damn post. the govt takes into account the tips that you recieve.

have you never known anyone whose ever worked in a restaurant?
Feb 11 2012 8:09PM
0 0
profile picture
Charlie_Kelly
Posts: 11954 - Karma: 12,297
Having worked at a 5 star restaurant at a resort in VT I can say 90% is true.

The shit that I used to talk about diners was astounding.

All the stuff about the food is true. No spitting or dropping and the microwave saw 0% use.

Got food and drinks free.

I was a buss boy and made $8.50/hour while waiters and waitresses made $3.00/hour but would walk home with over $100 in tips...a night....Like $100 in tips would be a poor night.

If you send back food a lot or complain a lot, we find ourselves visiting your table much less frequently than we should.



Feb 11 2012 8:11PM
0 0
profile picture
californiagrown
Posts: 9794 - Karma: 2,014
bullshit. what rating sysytem are you talking about? one your owner made up?


just say you worked at a high end restaurant.
Feb 11 2012 8:14PM
0 0
profile picture
Rafiki
Posts: 3858 - Karma: 2,251
holy shit chill, it was a question. and yes but i don't talk to them about their wages. most jobs where i live are retail


do you have sand in your vagina?
Feb 11 2012 8:15PM
0 0
profile picture
californiagrown
Posts: 9794 - Karma: 2,014
yes i do and it is very scratchy!!
Feb 11 2012 8:18PM
0 0
profile picture
Charlie_Kelly
Posts: 11954 - Karma: 12,297
after reading this shit storm I knew someone would pick this up. Obviously it's not Michelin stars but yes, it was high end, and yes, some fucking rating system was used and gave it 4.78474678484 or whatever stars.

On another note, the bartender would also have me relay messages to female diners that he wished to pick up later in the night.

I was a servers assistant, aka glorified buss boy. I would help serve and remove dished and carry 50+ pound trays with these dishes back to the kitchen on one arm. Shit sucked but payed well. If I worked banquets I would make 12.50/hour plus tips.
Feb 11 2012 8:24PM
0 0
profile picture
Mr.Sloth
Posts: 5091 - Karma: 13,469

valid point, valid point.

You have educated me

Feb 11 2012 8:24PM
0 0
profile picture
geteducated
Posts: 6410 - Karma: 86
there is a big debate about this, but i already picked my side.
Feb 11 2012 8:26PM
0 0
profile picture
EmperorKuzco
Posts: 6660 - Karma: 254
dam you are a bitch
Feb 11 2012 8:32PM
0 0
profile picture
TheBlueMtSkier
Posts: 909 - Karma: 42
No. If the customer is paying significantly more for less food, then they should make whatever you damn want. I'm not implying a complete change in the order, but they should be prepared to do whatever the hell the person paying wants them to.

It's
Their
Fucking
Job



Rant over =]
Feb 11 2012 8:37PM
0 0
profile picture
Fucktown
Posts: 474 - Karma: 22

lifty-

No, the lift isn't running slow because I personally chose to fuck with you today.

No, I can't open backcountry gates for you, or open lifts that are down because of the weather/avy conditions.

No, I will not sweep your god damned seat if there is only one snowflake on it.. and stop trying to wipe it off, you look like a jackass.

No, of course I'm not having a good day, I had to wake up before the buttcrack of dawn, I'm making shit for wages and I'm watching all you weekend assclowns (try to) ski. But thanks for asking!

And for the love of all that is holy - No. You can't have "just one more". The lift closed 15 minutes ago... don't ski like such a vagina and maybe you'll make last chair next time.

Feb 11 2012 8:40PM
0 0
profile picture
californiagrown
Posts: 9794 - Karma: 2,014
you are in your teens.
Feb 11 2012 8:40PM
0 0
profile picture
Charlie_Kelly
Posts: 11954 - Karma: 12,297
well never work in the restaurant industry then. Sending back the order completely fucks with the balance of a kitchen, especially one on a busy night. Getting orders out and on time is a very methodical and intricate process, contrary to what many customers and people who haven't work in the restaurant business believe.

When a cook fires a dish and puts it on the counter for service, he doesn't sit and wait to see if the dish is sent back, he moves onto the next entree on the ticket or a whole new ticket. When a dish is sent back, not only does the cook have to stop what he is doing and work on repairing a perfectly fine dish, but the whole kitchen comes crashing to a halt because now all the other dishes in then next order have to wait until the chef can get the "sent back" dish back out and start working on the next order so all the dishes in that order leave at the same time.

I get pissed when people think it's so simple to run a kitchen. It's not.
Feb 11 2012 8:47PM
0 0
All times are Eastern (-5)