ASK OU/YU Seminar - 03. The ABC's of Eating Out

I'd like to just have a dog Schreyer getting robbed a drug shark is the director of food service at the O you which means he gets the privilege of dealing with all most of the or a large portion of the o you certified caterers and restaurants avid Schreyer feels a certain affinity for this program he himself is the most most immersive experience of Conan as well as an alumnus of Sheldon so for all those that went to shall of him and we can feel free to give him a shout out as well every door every shower also serves as the existing director of Pesach supervision so when it comes to all sorts of problems he's your man that deals with it on a daily basis although we would not be in the office he's a man whose phone keeps on ringing because there's still problems out there so I make sure I take it away thank you morning on the guest and posting the hold of Sonya for me it's like coming home to the Shiva you know it's and zoom and I'm sitting in my living room but it's still uh still coming home for me and also on the the ESCO youth so I'm even more uh home today one would think that I have to reframe this this whole conversation we're assuming we're talking about November 17 2009 teen as opposed to June 17 2020 and I'll go there from a story that happened yesterday as the elephant said we haven't been in our office in three months and most of our caterers have not done any catering events more than 20 people in the last three and a half months so a lot of what we're talking about is is mic one might think it's helped us at the musci fellow I'm talking about caterers or kiddush on the Shabbos or a restaurant being open especially in Manhattan but we'll talk about it anyway because Maori on our Mukesh or hero to find the vaccine for Kovan and we'll all be back to where we work so that's the that's the freight that you know framing the conversation but it's important to know that in whatever capacity that you're going to find yourself as I said when you finish sleep uh I heard that they forgot what I heard say that why you has three tracks I have the rabbinic track they have been educate the Phoenix track and have the lay track all right whatever you find yourself in the in finishing smooth on why you Contras can become a big part of your life and whatever community you find yourself the me you on the handouts you have yeah Meyer McComas and I've also have shared my screen of a of the PowerPoint that's based on his novel column basically the modern mekomo so if you give me the shear on Chavez the PowerPoint is when it's not Chavez that you couldn't scroll through so uh you know we'll start with the ABCs of eating out so you see various different different questions yeah have your ice cream store you have your restaurant you have your coffee shop you have your buffet whether it's a kiddush or not and then you have got chillin one rough one said he said they know for you Shiva buff from chillin you know it starts Wednesday night you know Thursday night raving the challenge for a Friday night Shabbats know someone who's married and starts you know must start Sunday with the child from Chavez and so it gets finished there that's is leftovers for the week so you know Charlotte is an all week all point operation so it can be any time you want to have your child but that's that's just the you know the ABCs of eating out it eating out doesn't only mean you know you're invited to a restaurant unified through caterer it has many different aspects and you know especially is it coming to the summer and many other people go on vacation these questions come up i love i everyone should be able to get away a little bit during the summer so we start like the automatic homeless I'm not gonna you know when I'm following their rabid Gersten and I wish after another and Rabbi Ian after speaking later I'm not gonna start giving shoe room and this is I'm gonna try and be as practical as possible but you know that we show up on Eric and Americo most are talking about different topics the first one is talking about visual a from an order bigger still refer to it a little bit but you know the first is you know something to draw an MFI right so an apple if someone cooks at Apple you don't have an issue with Lancome peppers corn hearts upon second condition will be that of you know food complying on Tuesday like it's not if it's not edible raw we have a problem so we're gonna see all these things come up as we get later on into the into the second page of the of the Merrimack almost with the practical situations that a condition charm is that and all these relevant things so eggs they exit a brisk will come to that potatoes like you have to be careful when they're when they're cooking potatoes but maybe not the same meal like potato chips do you doesn't require visual visual you throw on potato chips then you have meat right raw meat unlike some people we don't necessarily eat raw meat but fish is a very popular discussion I'm not going to discuss fish too much but sniper if I'm Goldberg will be discussing it in order then in his presentation but the second condition is all right it's Anil Chohan walk and something it's not going to be served at a king's table and no one's eating waste potato chips no one thing you can beans cheese but then you have items that are going to be almost open a la food all right you have your steak your eggs I Exeter at a at an event like and potatoes and you know the two the two biggest ingredients that we have in in what's become a very Jewish food even though it's not really Jewish sure of sushi give a shout out for my brother was a suitcase tore the rice and the fish are both issues of visual outcomes so one of the things that one can go to a sushi store what's the big deal it's only rice and fish and if the fish is culture in the right culture well if the rice is cooked by non Jew or the fish was cooked I did yeah but you have an issue with with with your sushi another condition that you need to keep in mind is who's turning on the fire right is it not chef this is used to be a chef of one of my restaurants right the in the Merrimack almost you see a discussion about pilot lights here a second or something to that effect this this specific pilot life finds itself in the middle of the literally right in the middle of the of the fire so there a bell skis a little rougher and we said that if the pilot was big enough to cook boil water and it was in the middle it was part of the actual fire whereas many pilot lights in the commercial ovens there are two for each there's one for each two fires and it's in the middle it's not really part of that fire we would require much turn on and the final thing is I an issue with domestic help it's relevant to the in in a home when you might have a living or a babysitter and I can turn on the fire the next the next discussion in their environment almost I don't someone asked into it when will answer it later the question about Nassau hiatus if so much of fish raw fish but a lot of sushi is not really raw fish mostly vegetables and and most people are not eating sashimi by itself they're eating cooked rice with the fish if you having fish in your sushi here it's not look like as it as its own sniff it wouldn't be wouldn't be we wouldn't pass him that it doesn't need visual you sir but though you know where we cannot you can ask that question throbbing in actually like that alright then we have meat and meat and fish so we have we have how this is relevant in many different ways so what are up right that we keep meeting fish separate because of Sakana because it's arouse or whatever the right right but this has relevance in many different ways like I can't pronounce the name of the sauce maybe someone can help me on this one but this this this specific sauce on the left if you walk all the way over to the left side it says oh you fish on this on this sauce what is all you fish me know the sauce is not all because of that we're not going to let a restaurant have have this sauce in in the restaurant where it's where it says how you fish because oh I'm only using it on fish only using it on fish it's a very hard thing to control and therefore the oh you position when it comes to fish in this sauce as long as the amount of fish is less than shishun it could be labeled oh you plane and and the that carnet is not is not is not the concern of stuck on is not there when it's less than she should movies the 40 at oh you suck i french fries and meat oil can it be served with fish you know one of the very common questions you ordered french fries from your local your local place your restaurant right and the question the question comes are you allowed to have to wait six hours at meaning eating the for eating the French fries the answer is it's a definite maybe because many places are very careful because they want to be able to serve fish and meat together and they're gonna have a separate frialator for fish but if they don't have a separate fry waited for French but if they don't they're not putting the schnitzel and the and the and french fries in the same oil then it then that is actually flourishing oil I it may sound repulsive to you but it didn't comes up very often is I serve it to the pastrami sandwich right is there uh you know they could someone have the strong me are there to learn the answer is you couldn't put a put a give them a tuna sandwich in pastrami a-- on a different plate it doesn't Astana Kaelin but you can't serve the restaurant can't serve that sandwich and finally at a wedding what utensils was it served with and we'll see that as we as we go along another another very very big issue to deal with issue a holiday album night because the deliveries from from aphasia the restaurant or from the restaurant and have some category that'll be Buster's and Salomon ie I meet the disappeared from the I but that's relevant restaurant the caterer know who's who has keys to the to the refrigerator whose meat fish poultry and cheese like what's the what's the story with that the second case where this is relevant would be no takeout place or a restaurant that has a that has one of these display cases but these display cases have you know are open on both side up in on both sides if they're going to be left overnight you have to find a way to lock to lock the case and finally and my favorite because this is a personal inside job with this with this picture but the outgoing deliveries when you want when you order from from a NOAA restaurant and you get a delivery and it doesn't and how is it supposed to come but you want to be sure that it wasn't tampered with like protecting the integrity and the carcass of the food another example something is uh isn't that by not the Gerson and they have smoking about a little but this is nobody no spam who answers our passwords hotline uh you know Pope used to tell me that he gets about five hundred questions a week two hundred fifty questions are about Oreos another 125 are about very equipment and the Opera 125 are various questions unrelated but the most popular question is is definitely a question about Orioles and the sources of great misinformation is probably the information that Orioles know so I have spoken in many schools you know bay schools high schools and shiva's everyone thinks Orioles depart and it's a big mistake there are there are some factories that could be that the Orioles apparent but because the plain Orioles and many of the other ones are made in fact I've made I'm made in unequip Minh but they're making some of them have a flavor that's very or or their main on equipment it's very proven though you doesn't allow for parallel product the same product to appear oh you'd be here and all you have somewhere else if it's exacting product so Oreos are our dairy equipment as are the haagen-dazs sorbets oh you leave it there there you putting it and the other question with the force what's a french fries doing here right it's a question back to these french fries instead of the fish which you mentioned another example that show up on our offer daya talks about the Polish Cajun I if you have a milk it's made of almonds you have to actually put the container of put almonds on the table for people to know now one could make a case that today it's pretty obvious if you're in your house that you're getting if you're getting milk know at your Shabbos until they're not giving you they're not taking out the regular milk to it to serve it however the show Bernard still says and you should put you should put this game in there so that you see the first picture that the coffee rich the richest lip we exist by our caterers even if that their fanciest dinners that they use these portion control cream lips because it says oh you it says what it is in at the time and one of the reasons that they do that is because in most most non portion hotels and we'll get to that later in the presentation in most non kosher hotels we have a situation where the they have milk them easily available and if we allow them to pour the milk the milk quote-unquote into these corrects into these pictures there's no way to really know without starting a whole test you know pouring the citrus juice into it to see if it's milk or it's not and especially in a trayful place in a hotel where where the staff and that will discuss this a little later in the presentation often in a non kosher venue where there might be capturing the staff in this menu is is from this from the place it's from the menu and they know where everything is and they have access to the milk and whatever anyone wants and therefore one of the ways to to prevent this this from happening is to be sure that even at the fanciest dinners they serve these portion control milks to avoid this the coffee may I it's called the non-dairy creamer and it has a no UV on it it's an ingredient in the in the coffee made called sodium caseinate or a version of that it has that is a derivative of lactose which is a milk sugar this milk sugar is actually berry and some of them it's less than 2% and it could be belsky as a whole a whole story why how you might be able to you know use it in coffee of milk when you couldn't ask you can ask you know that child filling in act maybe you can explain it better but the that if your small amount of that coffee made into your into your coffee not having it with your meal with your flavor good meal but you don't have to wait six hours to have that milk with coffee but that's don't want me on that one you have to get more details the next one is a soy milk like some soy milks are part of some where are we we are very equipment so in a restaurant situation we're not going to let them use any soy milk it's all you be they tell me they're using it for for only the desserts or dessert what's the problem it's that eating after the meal I know a number of a number of recipes that my wife uses for google uses soy milk also so you can't use that for approval that you're eating with here with inflation and the almond trees like in in the in the non refrigerator pack but the the the pack they know that's on and it's on the shelf science is actually powerful right if served by a meat meal do you actually require the actual container hey so that nap-nap now we turn to page two of the of the sheet which is a more practical view of the Shabbos picnic so let me give it just a background to each of these each of these sections so we can discuss it well again we're talking about November 2019 so we were talking about our regular Shabbats in many communities there are many different condition and one is one of some of the concerns in a mushiya or you know the conscious agency has to be aware so one of the things that that be that the agency whether it's you or someone who's representing the agency needs news is to be be sure to be reading the menus of the caterer like so we're talking to a Shabbos event so for example I you have to make sure that they're reheating food on Chavez and it's only dry for you cook food what does chowin constitute as far as I can tell no two channels are the same and every week challenge is different so it's not clear what what status Joan has right and and if you're coming to a condition and they're serving this know sweet and sour corned beef or sour tongue or or meatballs and gravy right how is this thing served on Chavez day like F that's the question right sir we do offer three three three options for heating T one is this GI part which is on top of the which is on top of the blast and you put a sheet pan on top of the pan and then you you know load your pans above that is one option the second option is a non adjustable hot quake it doesn't get too hot but you can use in Chaves in the third is if you see in the corner of the up here you can have the fire on over here and have to put the food all the way up here which is far away from the stove the shelf above the stove so we right I prove may be placed on the shelf above the stove pots of hot water may be set up on AGI parts which she she pens covering them you could then put dry food on top of that or a knowledgeable just not address some hot plate that is never used for cooking right it may have Drive or cook food directly placed on lunch hours so the bell skis acronym of Rafah besides being a common cough Komatsu was very both well versed in the ways of the world we were putting together our guard why he said what do you mean when I go when I go on a trip with my wife I hit the halfway that cooker none of us do that and it doesn't seem to be the of course if it that's why he wanted to be sure that you know the old the old is really hot plates only got to a certain temperature some of the newer one get very hot the one has to be careful you know that's going to ask you your grab a more have a have a policy when it comes to math next this is this question is a very very very big question and is a very big challenge for a conversation it sounds simple we're to follow the baked goods from most caterers do not do their own baking right there they're making the flesh then making the salads I'm making the kugels it they're not making the follows and they're not making their baked goods and in fact today there's a much bigger cottage industry where people make cakes in their home and they make a big panel from the oh you is an agency many of the national agencies will not get much tougher to to someone who make stuff in their own home we wouldn't we might make an exception if there's a separate entrance and there are no concerns of you good in there and a mushy up and can come in at any time and and it's not you know the woman would have to go out of her house to go to the basement them and together but what many of these people are bringing the you know bringing the bringing these kegs and what happens with these cakes and sometimes you do with Collins is the grandmother or the great uncle or the great answer that's it someone let me know you know comes Friday right before Chavez and brings three cakes you know okay put this out on their on the table and you have to be very aware of what's going on so he you read the menu you see you whether you were did your homework you went ahead you read ready and you know this is coming it and then sudden you see four four boxes of hey where'd this come from and for the most part the caterer is not even having the baked goods delivered to the to his commissary right his place of business he's he has 35 orders from the bakery and he gives order number one goes to younger drill of a the order to goes to base matters be you know this you know order 3 goes to yeshiva be right everything is Masuda and it's dropped at the at the show so so you have to you know follow know where it's coming from and even if the caterer is sending the follow and even if the caterer is sending the baked goods in trouble often the cookies that but the fancy cakes might not be coming from that same place it might be coming from a private person so you have to know where the Holland bakery it's all the wine the bushel very often the caterer may not have a liquor license or he may make a deal with the boss in LA and allow the bow simcha to provide the to provide the alcohol he says it has to be approved buddy of you but the biggest mister the biggest challenge is Friday afternoon in much it comes and he sees that there's six bottles an honorable show on I know you most conscious agencies will not on what you want but unless you're you know you have a home pool room people working and even then it's not controllable can you can still have a couple of non-jews and maybe even have to non-jews invited to live with simcha and all that business associate who lives in the neighborhood might sometimes hit each other look at the bottle wine so we make no exceptions we don't allows the one in Russia and we make sure the one right you can't you come to a condition and Shabbos days see that they have a carving station I all the food was heated before chávez was in the Shabbos warmer before well you see stuff with her you see stuff with gravy how is this stuff heated on Chavez yeah you got to be aware where additionally all right instant tea and coffee where is team coffee coming from the challenge right okay and I open the packet and Chavez so the guideline that we have written for Shabbos is most power an umber nine most powdered sweet and low and sugar should be made available on the kitchen those will not open the individual packets of Chavez when we first broke these chapters shalita if you look by their words oh you para by the sweet and low he was able to open open the pack heat he opened like four or five different packets he was able to open it without carrying any letters and opening it so he said you should write that that it should be made available for those who were or not or not so you know I my house I always you know trying to find one of those containers that you were you could pour into pour with as opposed to the package where's the hard work from work so at the i'ma skittish is it's one thing if you take this now into a more commercial setting like a hotel or even even a Big Show many shoals have not these little one one you know one hundred cupboards that they have these three compartment urns beyond we the the urn is is connected to the work to the water source in there in the shore and the hotel and has what's called an inlet valve this in one valve on Tuesday right you never need to fill up any hot water because every time you take more and more water comes in if more water is coming in I didn't see gracious it's a progression that thank you for heating heating water on challenges so we right you have to make sure that the inlet valve is is shut off before Shabbos because right if you where's the hot water coming from did they turn off in what about because then if you fill this up or for Shabbos you can use everything in there because no new water is coming in otherwise you have to bring the caterer husband's for a Shabbos seven cups of hot water per person so if you're coming to a hotel on their 700 people for Shabbos my lawn mathematics gets us to forty nine hundred cups of hot water for shoppers all right now you might not drink seven you might not drink any but a lot of people wouldn't drink 15 well they come Friday afternoon it comes Friday night they work throughout the meal they're drinking after the meal the tea room in the shop this morning four cups before thousand enduring luncheonette they're there they're getting they're getting their closet each year how many cups they have over showers so you have to know where to how to order some and you have to place them your hundred cup urns in the strategic places where they're needed before chef if you can't unplug you know we can't have a guy on plumbing move the earth on Chavez all right make sure it's part of that's and so are our folks gave them our same pictures but just it's relevant to the shops get it all right don't squeeze the lemon although the whole office says you can squeeze the lemon on two on two fish all right United I squeeze lemon chef de said that we should make we should make sure that we have you know a lemon juice in a bottle for those those who want for chalice and finally the the most popular all right we got a question on a Friday afternoon from a caterer who's doing the convention for Chavez and he noticed that they had ordered a happy birthday cake for someone and the much yeah I saw it he said what are we supposed to do so Chester or a beautiful Chula on on this questioning said that really this is a form of the Rama and then you know make your dinner making work there may not be an issue but lawyers like someone put in the put in the chapter of chapter doesn't care so much about kind of ideas but so chef Lee wrote that what you should do is you should put the put the cake out in front of every move on with their Suman ease up his own poetic language and then a rights that at the end of the day hey you should take it into the kitchen so the going to cut comes to Luminara my buddy but we shouldn't card so but but I feel we shouldn't have these uh these they're okay huh right to the the next step is what to ask better restaurants and intelligence but before uh before I go on to the next topic if anyone has any specific question either on you can ask or you can chat it I see some questions here while I was doing some kind of meeting fishing me together to be addressed by shisha is iconic attention a face that we still you tell off of the bottle we don't mess about so that the ocean is my other than that I think the mr. Brue and others that say that saying that this icon does not the air when it's less than she should it's not palpable it's not a place that the second is also thank you you're a good fellow chef doesn't care about that in there presuming it is an obliteration what is a next equation do not macabre to tell the letters right that's up so some some packaging has a lot of things on it said it's almost impossible not to care about it thank now now we're going to know move on to the restaurant what that has asked about a restaurant in sound intelligence I'm going to put the first three pictures together just to present the scenario to you just to just to show a little bit of a help careful people have to be so what if I came and told you that we're very sensitive than taking racial racial training so what if I told you the three have keys keys to the restaurant now you see the restaurant actually all the fella now this but this restaurant I totally freely going that the key to restaurant so you might be horrified and say I can't eat here but what if I then told you that you know although he has a key to them they ever came to the restaurant only the Mafia right has a key to the gas and the refrigerators alright so then it then I took you can get into the restaurant but he can't cook and you can't get any of food that this is that needs to go out I just want us to be very careful that that you here a whole picture sometimes you don't have the story right if I would just started with you I'll go back for a second they say yeah they only keeps to the store to place it straight I just came ahead you have to see the picture you know the I like to say to the people that you know some people say beyond smart for Connie and some people don't but everyone is probably also dumber everyone is coming with it saying it but it Burkle that their nominee to right but you know there there aren't there there are guidelines and policies and sometimes we lose focus that oh yeah if you have to keep to the store it's great there are ways within their you know often you know they the owner owner the staff wants to do paperwork at ours or the restaurants that open or they have a cleaning crew right who is watching a cleaning crew life if the we've had we had experiences in the past where when the Queen improves and the restaurant and they are there two people there one land across the McDonald's and those and put a burger on the on the grill and then you have a problem in the morning so that's why we say we want a lot to guess and lock their refrigerators that even if he tried he couldn't he couldn't he couldn't do any cooking and on top of that I we try to make sure that the rice cooker and microwave and put a plug lock on the plug I so so if the lobbies laughing the only does it keep to the plug then he can't they can you know I don't put it and we put in the microwave for 30 seconds right that's all it takes two or less to have a problem next I I'm gonna skip brother Sharada speaking next about vegetables but no want to ask the question what is the procedure is there is there a system in place all right what does a procedure for monitoring the fires in the ovens so we spoke about the file life before convection oven is something to be very very aware of is that the modern convection ovens when you open them they go off and if they stay open for a convection oven is the one in the middle where they have a fan a fan there so we even we cook books and the quote and it cooks in a better way and many restaurants and caterers like these other dimension omelet what if you if it stays open for three minutes and the non-jewish chef will close close the convection oven it will have gone under shear vishal which is around 176 different music 200 because we don't want to start quibbling with a couple degrees i think those are the 200 degrees and the non-jew closes it that it's nowhere the bishop you sell too much yet though we have them do and you have to know no upfront it that they have to disable that you know if I pass that that feature I think that the fan can go off but the temperature can't go under 200 degrees by doing that they can continuously open and close the the convection of it just that you have to make sure that you tell me how the establishment potato in the restaurant that you understand that by bypassing this feature your warranty on the oven will expire and if something happens it can be a problem you know a few things don't know here from busy with doing a lot of things having Bischoff in the restaurant and just what's doing with the fires on there on the other next how should I expect my food delivery to arrive like you're calling the Broadway might be store all your restaurant so you want to call them and order that an alibi that they should be open to their oppose capacity very soon the how's it going arrived so we saw the concept of Buster should sound and I you know she was the applicants anybody by the way the Joe Panora is concerned about the people that they're gonna situation and bring something you know switch a sandwich for you know your you know your corn beef sandwich for a pump you sandwich from the crazy place you know doing a home beef sandwich on the tradesmen place you have to be careful so you want to have your money we generally try to have them take the bad clothes who can't be tampered with and staple the receipt to the over over the taking which is an extra class II want to be sure that if they're getting it properly who is responsible with checking for the conscience of all products now the oh you insist on having unless you have to meet you know the restaurants and our caterers but if you look at the supermarket shelves look was packing out the stuff for me in the supermarket all right so so if if a company potato chip company or uh THF company has thirty four flavors and economic 1031 sort of over thirty four heads 30 has all these flavors and they take him out in the and this person you know in the in in the Iowas the ones packing out you have to really be careful to check check what's going on on what products of the mattress collar like the I don't see on today's schedule you know discussion about follow but it's something to be aware of like that the you know file is not only taking on bread it's taking on cake stand so you have to know that that's something with someone someone's on top of that know additionally now we have our right what's the process of separating meat and fish it's not only on Chavez it's not only on I told somebody it's also by the restaurants the side dishes what are they being served with and a second favorite of mine is the checking of the eggs I'm alright so in a minute to prep to check the eggs what is red nail polish doing in a in a presentation about a restaurant so one of the one of the proceed processes it will sometimes do when the place is cracking a lot of eggs and there's a lot of else to do is the the mushy apple have an incentive system with which one of the guy he's going to show him exactly what to do and if you see the eggs are cracked in a see-through bowl unless you have to monitor the at anytime that they were given a scintillation used to be a dollar an hour maybe two dollars $85 whatever that number is give the guy X dollars for every every blood spot that you finds in the eggs so we want to make sure that the guy doesn't have a have an easy way easy way to make money is by having the little red nail polish in his pocket and taking a couple eggs and then he can go home every day with only no it's 20 bucks and you have to make sure that he got to have it all so just to see if anyone doing alright and also who checks yeah exactly going going for an omelet you know you know you have an omelet station this 39 was it someone checking the eggs okay so that that's that that's that's our you know now our discussion of restaurants we're gonna go now to to you know at the wedding in a hotel what is much Kiev watch would anyone have questions what happens if it arrives without the tape of the double seal so you have to you have to there are many simply ever and we have to look and see if the if there's a shock feel if it came with a receipt from the restaurant alright that's clearly a similar I especially today's receipts don't stay in the name of the restaurants not just a plain paper it that's right no in the language in language you can't even read and which means you getting the wrong thing but if you ordered it 20 minutes ago from this restaurant and were three blocks from it and it came to receiver they forgot to tape it I have to ask you progress they're everywhere but but the evidence there's no shot feel like you know there's a there's what to rely on but that just because there might be something to rely on I just because it's something that you might be able to rely it doesn't mean that that's the system in the way it should be and you should contact the conscience agency and talk to him because that's the biggest way your eye our eyes and ears when something goes wrong it helped fix anything that might might have fallen off we talked about your bat the robber for me or mantra he often speak to the oh you ask the ESCO you and the in the summer that we only have in the office and you know they have a meet day with it where he speaks in the morning and then they go to us to the alleys back to me to see how the process etc but one of the things he said the sign of a good agency is one who followed how he follows up on criticism if someone brings something to their attention you accept it if you follow up on him get back to the person will get a shout out the person down and tell me that I'm on its direction or I've run them and just y'all hang on like you don't know what you're talking about and it's important how we deal with with with criticism or with comments that people make that whatever regards the caters and showers what methods are used that are marketed and certain - good sauce certainly not to do to us they have to be in there in the warmer or something before Shabbos you can't you can't you can't put it on put it up on Chavez morning okay now and I might at a wedding in a hotel what does it make your blocks listen now I'm gonna make a livin editorial comment before we start this just so people understand what we're talking about I were invited to I'm just using the name of our telling the city right the Marriott Marquis Hotel I'm not sure what people are thinking when they're invited to such an event you know at the same time that this event is going on in the same kitchen that's going on the train for kitchen is in operation as well V you know you have to have enough like G Thurman oh yeah you only have a much standing guard to make sure that nothing passes from you know from from this side to the side you know you have two people standing here no one next to the other here in between them to make sure the chef's don't coincide but the staff in the hotel is also the hotel staff you know you might have one or two chefs from the caterer but you're you know many many hotels are Union hotels and you can't use any other staff there you have to use their workers and their waiters and it's so one has to be very careful very concerned about what's going on and in fact one of the most difficult areas which rule which we'll discuss later on in this list is the is the bar in many in many of these places the bar is a is a difficult place to control because to understand how the operation goes the while simcha first contracts with the hotel to book the day they they put a downpayment whatever it with the hotel for a day sometimes they might do it through the caterer but often though they wanted they want to hook through the hotel and then then the but then after they booked with Dotel the hotel and or the ball simcha find a caterer but the Hozuki only has in a relationship with the caterer we have no relationship with Dotel we really have no way of doing anything like it you know we said many of them are Union people you have many difficulties with a bar in fact you know one of my caterers you know instead to talk about how little the jobs have taken place I got that they know a message from one of my kids yesterday sheffy on him and he finally may have a job next week good for a hundred people a hundred people's like that no I you know I think in Westchester they're going to Phase three next week so can I be up to 100 people it's a it's like a big simpler the caterer is writing chef IANA but you know normally when you have two three hundred people you have multiple money simply saying is impossible to work with the much meets um um how many mercy some that have it's the event and I said unfortunately the place where that where this where this event is taking place is notorious for giving us trouble with the bar I'm gonna have to have someone who's going to be able to be monitoring it on a regular basis throughout at least during during the time of it of the event so you know we're gonna try to work with you but up to a point but it's something to realize that the bar is is totally the hotels and even if even if you would necessarily find a person behind the bar taking a non-kosher something or something that we didn't approve on right I know how much people are familiar with the liquors in the Cherry cast and not sure I guess you shouldn't be you should wait to finish and stay away from any of the stuff but that's my editorial comment but the the the challenge is great so let's look at some of the things that you have to be aware of and I'll tell all right check all the waiters equipment a waiter is as successful as is it as is Kayla mark now we'll get to their method uh chefs you know slice the meat set at the event like because the chef's value is how many pieces you can get out of out of a big piece of meat of prime rib how many pieces you can cut if he has a knife that will give him three extra pieces of meat and in that cutting 30 piece 30 big things of meat after she was born he just he just saved them 90 pieces of me he does gain for the caterer 90 pieces of meat so he's gonna be able to go back to his commissary with an extra four four things of me and he didn't have to give to the give to the simple night so so if caterers equipment is very important it was Tom it's scissors everything that he uses they have to make sure that the waiters you know don't have any and because the waiters are often the waiters of the hotel they know where the tray first stuff is also so just like you said you need seven seven cups of hot water for Shabbos when they're coming in a hotel I think they said Ben you need 7/4 per person floor for the four or five per person for the smorgasbord and and - for the - for the dinner if you imagine you know as the numbers go up you're bouncing silverware this goes up goes up exponentially all right so you have to make sure the caterer know the mushy apples passion in Hotel - wings so were actually more than enough that they have right make sure the knives are from the caterer especially on the carving station right you see the different size of knives sizes of knives can make a difference on how the and how the the food is gonna appear before the person and and how many pieces you can get out what else right who is turning on the fires on a smaller foot so if you add this question you think he has to turn it off so I'll recall conversation that I had with one of the caterers when they were doing a dinner for the city and beth-el dinner in the Marriott Marquis for 1,500 plus people every year so many years ago the first year our caterer was doing it we had a pre-meeting about a month before the dinner to go over with them as gift who's gonna do the cash ring and the chefs and that cater the first time this caterer just come to me oh you they've been doing it for many years they were then we were on the same page you know because this is their you know that that dinner and basically replicator and business for you know for much of the year today said he wanted to make sure it well wasn't a problem so the Cape the chef of the caterer asked asked the rabbi was doing that actually who turns on the lieutenant on the sternos in the hatbox language just the one in the bottom right I think in the picture right so that without batting an eyelash and my vehicle is pilot if you are on the chef we don't turned off his eyes a little bit and he said everything going in that hot box that you're eating is a pretty cool I am Bischoff ambition is the ocean visual option if you have thirty of those and I don't I forget or mistaken we don't like one of them right and and something goes wrong you're gonna blame me and a job for fifteen hundred people it's better for me that you're going to light all those stones and make sure that their own it and if something goes wrong it's your problem they're not not my cops so that's on the one hand but on the other hand if you're making crepes you're making eggs and make anything that's enough you know that's an issue of visual aqua my Commission EF has to be sure turn on turn it on and he has to be sure that he's uh that he's focusing on that you know on a regular basis throughout the rap on you there next alright again what is what is the procedure for separating fish and meat all right equipment so what you often find at a fancy dinner and they do what's called French serving French serving is they take the tongs and they come in front here they take the meat and take their potatoes and they take the carrots and their enemy put on a plate like what happens with the fish like the fish if you're taking the same tongs to use the meat and the potatoes and the carrots alright so what they end up doing you can have a problem because the the same tongs that touched me are touching the carrots in them and then green beans and now and now they're they're flipping certain fish what what they do in the kitchen is they'll have a separate a separate station with the side dishes and with the fish where it's plated in the kitchen and anyone who orders fish is going to get his plate from the weight or not he's going to be French stove in London right additionally make sure all margarine is part I know the difference between butter and margarine they want to make it fancy and today today maybe these extra virgin olive oil may be healthy of it when they using butter and margarine you gotta make sure that the margarine is margarine partner's butter and usually we'll tell the caterers have different different shapes for milk except our this way now you only makes rosettes for fly shapes it only makes a DS for a note and they'll take etc or vice versa all right who are the waiters in the chefs at the events all right you see the waiters all dressed in their in their aprons and then invest right if the waiters are our of the hotel if you need eyes in the back of your head because they know where everything is and if it's a guest ask them for something after me really be watching waiter going in and that's why in a hotel we're gonna have addition we have a traditional my teeth and then we would normally have in a school or in a kosher venue we'll have we may have one lucky and I'll tell it can have two three four depending on the size and the number of floors the event is taking place on writing who are the chefs are you are they yours the regular chefs for the caterer or they know hired hands for the day when the caterer is doing numerous events on the same day right so he can't have his regular chef in the in the place additionally next alright who is supplying alcohol and drinks I spoke about it a little bit that I'll tell you I'll tell you a horrific story that happened only only to show and - just to prove the point we had it you had it an event that Hotel in the metropolitan area 700 people the Mafia checked the bar before before the event and went through with the beverage manager at Hotel that specific drink Macallan right which ins agent Larry Katz was not allowed you had two cases of it he had he saw he saw that the beverage manager put it in the caterers the catering managers office this way wouldn't it wouldn't go on me on the rolling bar that he served in the ball in the dinner by the event they were twelve mini bars right circa semi-circle bars with 12 of that at some point during the event during during the evening the mush gear went just to check the bar and he saw us one of the people reaching under the bleaching under the table under under table for that he stood there watching all the doors - what's that oh the party planner before I have my friend my event planner and the bottom the party planner had told him he better serve it or he's not getting paid and regardless of the fact that the party planner happens to be a religious person these are the challenges you find decides the hotel you have an event planner now I once I once spoke by a planet by a conference of many characters agencies they asked me to speak about party pointers and I I started off with my line that we finally found an area where the conscious agencies and the caterers agree we all hit hate party planets because I forgive me if anyone's relative there's a party planner but they the issue the issue is that that the party planner has no logical car to do what they want and actually we I hate to say it the more religious the party planner is the more advantage they're able to take by saying you don't trust me I'm Froy right they take advantage of that fact so it's a it's a big challenge so you need to know who's supplying the alcohol and the drinks and where they're coming from it and you know I'll tell you a story it happened in the restaurant and with that we're almost finished so I can find four questions I got a call on a multi Shabbos that someone had at a restaurant that they they wanted to bring a non-emotional wine for a formal party and I told them no no no no and he said okay so you know it's a policy we don't allow non-emotional month it's impossible to control such a such a such an event but he calls me an hour later that one of the last guests of the simcha brought in brought in on a bushel wine and he he went to and he put it under the table at the cinema here so and we saw he was in a very difficult position so he went over to them for this waitress at the table and he said no one's a lot of touch the wine you know you know how to push I need a warning paper the waitress went down crying for the manager like maybe she had some communicable disease pasta chellamma weather amanju and you know and then she was crying it like it's an impossible situation can't you can't control it and people think that it's oh I'm only a Jews gonna for it's easy it's very it's very complicated and it's very hard to explain so something to the beat viewer like let me let me just finish with my last points when we find for any questions and no or a break I know the quest to ask in each area don't be afraid or ashamed to ask right you're allowed to ask the customer is always right if you're gonna be a guest buy a SIM card yes don't be afraid that like when invited to a semca UK don't ask questions who's meters using where is it comfort what are you doing for Shabbos how it all right but as long as you're asking - as long as you're asking to know and not just to people content not to just be a troublemaker right yeah no wonder the question it is our responsibility to be aware of what we are putting it on now if it sounds too good to be true it probably is we are very fortunate to have available so much kosher food we need to demand high standards that all the people in this in this zoom room are the future of Kali strong in many ways the future consumer and you figure I bought in in many ways and if you if you drill your yourself and Billy Billy er your future kilos on the importance that not not not that you settle but that if you demand it it'll be you know if someone would walk in to walk into a supermarket and he asked the supermodel if you don't let's give to me be in the meat department and they say no and you walk out of the supermarket if three people do that in one day by the next day they'd still having a hip demeanor innocently in the meat department the consumer has has the rights with as long as you do it in a respectful way elephants are talking politics I'm even less less tune to what's going on in the world but you know you see what's going on we have to be we have to be the know the or about volume we can't be like you going we have to ask them with the demand and request but we also have to be you know be good at that thank you for listening and have a great day if anyone has any questions you can either put it on the chat or you can or you couldn't go ahead and no I'll get yourself and ask I'm just going to put my email address if anyone has on the chat anyone has any questions they're welcome to they are welcome to contact me [Music] thank you very much of a Schreyer we have about two minutes right a couple minutes now take questions and a break reveille Chirag will be you know biggest Hawaiian what's bugging you a practicum on buddy crystal I'm at 11:35 so if anyone has any questions our expire I guess you could try I'm meeting yourself and we'll see if that works if not you try chatting it as well okay I just put my I just put my email address if anyone has any questions but an important thing to know I'm happy to answer your questions but remember I listen to with this protection program you can't quote me and especially when you're asking about the sensitive questions I'm happy to help people I know but I don't it can't it can't be that the oh you said this would be the conversation question about warmers um you mentioned that a mushaf official and does that but when it comes to like fishel aquam like in terms of who turns on the warmer does that mean that a Jewish around the warmer even though it's already cooked I just want to clarify no what I said was it who doesn't have to it I mean sometimes you want to make a little but when you do deal with a dinner of 1500 people you have to make a triage and know what's what what the hell of a is and what's required and what you know a year is gonna be busy with lighting 30 hot boxes and tweets they're three to four stern over never thought that 120 M sternos II gotta like it's gonna take a long time and may take away from now playing quarterback and playing you know defensive back in the kitchen but if you're if you're talking about you know a job with 20 people which is what's going on Oh much it should be like to do I do even though it's already cooked you know you know sometimes local gives the better approach guys thank you no more questions I'm going to myself and we should want to do survey Schreyer