And then they want pats on the back and bonuses or raises when they give you those 2. 28 years in the restaurant industry has soured me on the work ethic of anyone younger than I am. I was washing dishes and paying rent to my parents at 15 years old. Think I have a pretty high standard and struggled with staff at times simply because if that!
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Franx Brew Workz
Fermenting: GHE via HoosierBrew with 835, German Pilsner Via Brulosopher with 835
Conditioning: N.German Pilsner 2 ways with 835, Sour Saison on raspberries and something WILD
In Bottles: Doublenut Brown, Evil Twin, Smoked Porter
In the works: Traditional Bock, Doppelbock, Bluesman's Pilsner, Ballantine Style IPA, Saison split between lemon balm & blackberries