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ASK OU/YU Seminar - 03. The ABC's of Eating Out
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Presented by: Rabbi Dov Schreier
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Torah
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Auto-generated transcript. Not time-synced to the video.
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