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 Post subject: 10-12 Menu
PostPosted: Wed Jan 30, 2008 2:49 pm 
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I know we should discuss this at the next Cafe and Events WG Meeting, but I'm just getting a feel for it.

We technically don't sell foods in the morning as we're preparing the kitchen. However, I wonder if we could have a specific, basic menu for the mornings. Things that take minutes to prepare and won't hinder starting the kitchen. If there is enough staff.

10-12 menu!

Museli for whatever price.

Toast for whatever price, then 50p each topping. Cheese, peanut butter, jam, other stuff.

Vegan sausage sandwiches? Fakeon sandwiches? I'm not a huge fan of promoting fake meats, but hey, let's go crazy! If we have the baked potato oven on anyway, it takes minutes to cook such things.

Also, it has been suggested earlier opening times. I know I know, some of us/me find it hard enough to get there for 10am. It's just a suggestion, we could give it a weeks trail maybe?

Full of good ideas! Alex*

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PostPosted: Wed Jan 30, 2008 3:11 pm 
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we should sell musili and sandwhiches early cakes too. always.

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PostPosted: Wed Jan 30, 2008 7:31 pm 
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No more menus! I want to get stuff ready in the morning, not make sausage sandwiches. If there are sandwiches ready, excellent. Museli, yes. Cakes, yes. Coffee, yes. But no more stuff!


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PostPosted: Thu Jan 31, 2008 1:02 pm 
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you can tell if the kitchen is working well if a KM can open by 11am. For a while we consistently did this. it will not always be possible but should be a goal and as it is a sign that KMs are working well with each other and have priorities in order. it does take the moons aligning properly sometimes.

r

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PostPosted: Mon Feb 04, 2008 6:52 pm 
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If the night managing list is covered properly, and the kitchen is left in good shape, then the hour of five minute jobs will be negated and we could open at 11am easily.

A*

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PostPosted: Mon Feb 04, 2008 10:42 pm 
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I am not convinced.


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PostPosted: Tue Feb 05, 2008 8:48 am 
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There will be occasions when you can open early - the kitchen is clean and tidy to start with, all the volunteers turn up and they can work unsupervised. But it is important to be consistent for the customers. If they can come in one day and have a sausage roll at 11, they will come in the next day when everything is going Anabelle Chong and be disappointed that they can only have yesterdays sandwich or muesli. 12 makes it easier to be at the same starting point every day.


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PostPosted: Tue Feb 05, 2008 12:11 pm 
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i don't know. I got to the point where opening at 10.30 / 1 was always possible and i'd make a burritor or something for someone. i couldn't have done it if everyone wasn't pulling their weight but it was certainly possible and i don't think the inconsistency (ie - sorry, really too busy today) was too shocking or disorientating. We're talking about 3 - 4 people max....

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PostPosted: Tue Feb 05, 2008 4:04 pm 
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My point with the sausage sandwiches is that we have the baked potato machine on anyway, and it takes 5mins to stick one in beside the already cooking potatoes, slice some bread and whack it all together.

How about just during the weekdays? I'm saying this as I'm currently working 4/5 weekdays and it may stay like this for a bit. Trail run?

I'm not going to be at tonight's meeting, my sister is visiting and I never see her. Back me up someone!

A*

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PostPosted: Tue Feb 05, 2008 4:05 pm 
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Oh, and Swithun left the kitchen amazing last night. Thus, the kitchen was practically ready by 11, apart from the fact sandwich stuff was roasting. It was sweet!

A*

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PostPosted: Tue Feb 05, 2008 4:14 pm 
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maybe if we have the cleaner there will be more time in the mornings and we can get more customers and recoup the money we have to pay that poor untouchable. and we will be cleaner too! just think, it will be amazing :D


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PostPosted: Tue Feb 05, 2008 5:17 pm 
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Ryan: when you were opening at 10.30-11 I do not think we have the sandwich operation happening in the same way. If you're roasting tofu and veg it is almost impossible to have sandwiches done by 11.30am. And that's if there is someone competent to make the sandwiches. With everyone complaining about food quality and consistency, I've been trying really hard to make good stuff, but you can't supervise as necessary and do the other stuff to make it possible to open early.

Why the need to make more work? We are not going to make a significant amount of money from this menu and it is going to add more stress to my life. Why why why? Eat your breakfast at home!


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PostPosted: Thu Feb 07, 2008 12:52 pm 
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Shannon, we only have that cat litter for breakfast at home. I want a sausage sandwich!

A*

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 Post subject:
PostPosted: Thu Feb 07, 2008 3:10 pm 
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fyi: i wasn't suggesting at all that we create a new 10 - 12 menu. that is complicated and maybe insane. all i'm saying is we serve what is on our menu as early as possible. sorry for any confusion.

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PostPosted: Fri Feb 08, 2008 11:52 am 
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I agree with that, Ryan.

Alex: Buy yourself some sausages! We have a very nice juicer that works well in the morning too - yum!


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 Post subject:
PostPosted: Fri Feb 08, 2008 9:18 pm 
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You could juice the sausages?

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 Post subject:
PostPosted: Sun Feb 10, 2008 2:24 pm 
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Right.

A simpler version.

At the top of the menu there's the big thing saying don't order off the menu blah blah blah. I try to stick to this rigidly because as soon as you give someone a price for something off the top of your head, and offer them something off the menu (e.g. yeah, you can have some toast for £1) then the NEXT person says "Can I just have some toast with a bit of hummus and maybe a little salad at the side with some dressing and a five olives" then you have to say "No."

They get pissed that the person before could order off the menu, you've created some tension, they hate you and The Forest, and they don't want to be refered to reading the top of the menu. It happens. Really.

Arguments take time. And they come out in a less compassionate way when you're busy.

I want a menu we can plonk down for 10-12. I can do pitta and hummus, and toast (and sausage sandwiches) and chips and salsa, and crisp sandwiches, but there is not enough concentration and time and effort and preparation to make a burrito amongst all the other things.

I just had a conversation with Jane about how bad I am at explaining things on the BB. Sorry!

A*

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 Post subject:
PostPosted: Sun Feb 10, 2008 4:44 pm 
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is there room for a bit of experimentation here? can alex try his ideas?

it can feel a bit like creativity is held in check by rules and a need for people with different outlooks to agree on everything.

i know it must sound sad, me harping on about the past, but there was a time when people used to just DO stuff. there was a feeling that, although discussing things would seem to be the right thing to do, sometimes it just wasn't worth having your ideas/vision watered down by the interference of others. maybe there is no longer any place for unilateralism in the forest, but it seems a shame that alex can't even try something different here.

the freedom to experiment with different ideas is a big part of what we do, no?


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 Post subject:
PostPosted: Sun Feb 10, 2008 6:07 pm 
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Quote:
10-12 Menu:

* Crisp sandwich



How long will it take before somebody makes one wrong? And how will they get it wrong? I messed up jam on toast the other day. I made margarine and jam on toast.

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 Post subject:
PostPosted: Mon Feb 11, 2008 9:31 am 
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i support alex's insane dedication to this and support a trial run and would not sugggest that shannon have to follow this programe

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PostPosted: Mon Feb 11, 2008 10:59 am 
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Yes, go for it as long as I don't have to. But if they start asking for crisp sandwiches when I'm around... *shaking fist*


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PostPosted: Tue Feb 12, 2008 12:18 pm 
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can we get prawn cocktail crisps in please?

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PostPosted: Tue Feb 12, 2008 12:32 pm 
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Hey, where are you? The police are calling for you...


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PostPosted: Tue Feb 12, 2008 12:36 pm 
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They're calling today? Or from yesterday?

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PostPosted: Tue Feb 12, 2008 4:05 pm 
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Okay, I'll sort one out, saying it will generally be available weekdays, with the exception of Wednesdays when the menus will evaporate into thin air.

Where should we get crisps from?

A*

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PostPosted: Tue Feb 12, 2008 5:15 pm 
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See, this is the problem - consistency. Right now I work Wednesdays, and sometimes Fridays. In May I'll be working more again. The people will be confused. I'm not trying to stop you from doing it, but it should say something like if this menu is out, we'll do it. If it's not, too bad so sad.


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PostPosted: Tue Feb 12, 2008 5:20 pm 
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Okay, I'll put up a first draft when I can.

A*

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PostPosted: Tue Feb 12, 2008 5:28 pm 
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consistency has never been a constant

the people will never not be confused

:)


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 Post subject:
PostPosted: Wed Feb 13, 2008 2:42 pm 
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By the way, for those that are confused (and I know of one already) a 'Crisp' sandwich is when you take two slices of bread, 'butter' them heavily, stick crisps in the middle and add ketchup.

NOT a sandwich that is 'crisp' like a lettuce.

A*

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PostPosted: Wed Feb 13, 2008 2:51 pm 
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The ketchup is a no-no :x ...unless its ketchup flavoured chrisps :D
Apart from that, its a damn fine sandwich, and of course there's so many variations due to all the crazy crisp flavours. Its the future i tell thee

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 Post subject:
PostPosted: Wed Feb 13, 2008 3:06 pm 
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You want mayo in a crisp sandwich surely. And maybe some cheese. And a slice of tomato for health purposes.


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PostPosted: Wed Feb 13, 2008 3:24 pm 
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So....whats the ultimate crisp for a crisp sandwich?

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PostPosted: Wed Feb 13, 2008 3:50 pm 
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McCoy's cheese and onion FTW!


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PostPosted: Wed Feb 13, 2008 5:01 pm 
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Good choice sir, good choice.
McCoys are definately king of crisps, due to their thickness and crunch.
Brannigans Ham and Mustard are also a good choice

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 Post subject:
PostPosted: Wed Feb 13, 2008 11:31 pm 
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Call me a purist but I say a crisp sandwich can ONLY be made with margarine and plain crisps and nothing else. Anything else should be considered a a volunteer cock-up of hilarious proportions.

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PostPosted: Thu Feb 14, 2008 12:33 am 
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it has to be in very floury bap with butter and preferably salt and vinegar crisps


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PostPosted: Thu Feb 14, 2008 9:00 am 
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the debate is ON!!!

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PostPosted: Thu Feb 14, 2008 2:34 pm 
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worcester sauce french fries and a medium slice white.

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PostPosted: Thu Feb 14, 2008 2:57 pm 
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plain Hula Hoops, on wholegrain bread with a bit of mustard spread on

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PostPosted: Thu Feb 14, 2008 4:05 pm 
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Do worcester sauce crisps have anchovies in them?


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PostPosted: Sat Feb 16, 2008 1:55 pm 
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milk proteins yes anchovies no.

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PostPosted: Wed Mar 05, 2008 1:10 pm 
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I still say marg, fresh tomato, 2 packets of salted crisps, and ketchup.

If you haven't tried this, you have no right to dis it. It is the dog's salty bollocks.

A*

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PostPosted: Wed Mar 05, 2008 8:29 pm 
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marg! never


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