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I did restaurants a while back. Laying in grease, pulling out rotton food from the back of the reach in. Oh wait, no it's a rotton mouse. Or the time I asked the kid to cover the deep fryer before I move the ceiling tile. No I'm too busy he say's, just do what you gotta do. So I move the tile, mouse droppings fall into deep fryer. Kid say's great now we have 12 herbs and spices.
Well. i work at nice bars and restaurants in my area, but i only do the cold side of the work and the rtu's its not too bad i do admit the people in the kitchen get in your way more often then not. thats why i am forced to come back early in the morning probably get there around 5am and get out of there by noon. but i know what hrs of the day i can go in there and what times are bad to head over. the managers there always give us a heads up. well ya the waitresses are pretty sweet. i learned how to work fast in certain situations. restaurant work isnt that bad but i think i am one of the lucky ones.
Originally Posted by SandShark . I work for a school district now, taking care of four kitchens with over 200 pieces of equipment. It's the best job I've ever had and I've been in the trade for over 30 years. Ha , sounds like a county job, Just kidding
So you're at $115/hr for CFE service? I wish there was many more like you. Beside Hobart and Ecolab, that market is cut-throat.
Originally Posted by MechanicallyInclined $75-$85/hr in El Paso might seem expensive, but I wouldn't doubt it if commercial food equipment service might be going for $125/hr in New York! Well here's the problem. I found that a higher hourly rate weave's out the bad customers, especially the new one's. I'm at $115 right now and will be at $125 at the end of March. I can't tell you how many phone conversations goes like this. Customer" So and So only charge's $65 an hour". Me:"So and so also didn't fix your fryer and is not answering your phone calls"
$75-$85/hr in El Paso might seem expensive, but I wouldn't doubt it if commercial food equipment service might be going for $125/hr in New York!
Originally Posted by MechanicallyInclined When I've worked on commercial food equipment, I had a guilt complex. I mean about $75/hr to work on a toaster? I used to feel guilty charging that much - then telling them that the unit was unplugged.
I started doing commercial food service when I was at Honeywell in El Paso. They had that type of work because of an acquisition. I was at beginning wage just over $16/hr., I doubt my total package was over $25/hr.
you should feel guilty working that cheap!!!!!!!!!!
When I've worked on commercial food equipment, I had a guilt complex. I mean about $75/hr to work on a toaster?
that is funny!!!!!!!!!!!!!! Originally Posted by navyhydronics "Dis Jimmy Cheng wife at Peking Chinese Resrahnt....MyWlittle box is hot, you come fix quick"...... ....That is pretty funny....[/QUOTE]
"Dis Jimmy Cheng wife at Peking Chinese Resrahnt....My little box is hot, you come fix quick"......[/QUOTE] ....That is pretty funny....
confucious say he who wok supermarket wok long hour, wok many on call and have long journey!
what!!!!!!!!!!!!!!!!!!!!!!!! and you didnt take him up on it???????? you must not have been married long!!!!!!!!!!!!!! lol!!!!!!!!!!!! Originally Posted by Kevin_1963 The most common problem I run into is (in no particular order): 1. Bad thermostats (and a lot of stats are solid state now - board and probe) 2. Bad limits (snapped at the capillary tube) 3. Electrical units you'll find broken/burned wiring off elements/contactors. Experience will be your friend over time. I do HVAC/R and food service stuff, there's been many a time I've worked on a microwave while temping out a reach in, all the while waiting for the building AC to come down after I changed out the compressor earlier, all at the same location. *Note that you're also more valuable, so you'll get paid more. And I wholeheartedly agree with AtticAce - the worst thing about it is the customers that ***** about the cost, even after our company notifies them in advance the travel and labor rates. I've had checks thrown at me. I've had checks bounce. I had a guy, once I finalized the price, he said he'd write the check when I came back from putting my tools in the truck. He promptly locked his doors when I came back to collect. I had a guy, very effeminate, offer to barter payment, "if you know what I mean" (his exact quote). Those are rare, though - but fun stories you'll be able to repeat to your grandkids.
Originally Posted by navyhydronics Thanks for the warnings and advice. Guys in the equipment repair feild just dont seem to love it or beat their chest like us HVAC and cold side only guys. Why's that? ....Also whats the most common hotside equipment repair i will run into. The most common problem I run into is (in no particular order): 1. Bad thermostats (and a lot of stats are solid state now - board and probe) 2. Bad limits (snapped at the capillary tube) 3. Electrical units you'll find broken/burned wiring off elements/contactors. Experience will be your friend over time. I do HVAC/R and food service stuff, there's been many a time I've worked on a microwave while temping out a reach in, all the while waiting for the building AC to come down after I changed out the compressor earlier, all at the same location. *Note that you're also more valuable, so you'll get paid more. And I wholeheartedly agree with AtticAce - the worst thing about it is the customers that ***** about the cost, even after our company notifies them in advance the travel and labor rates. I've had checks thrown at me. I've had checks bounce. I had a guy, once I finalized the price, he said he'd write the check when I came back from putting my tools in the truck. He promptly locked his doors when I came back to collect. I had a guy, very effeminate, offer to barter payment, "if you know what I mean" (his exact quote). Those are rare, though - but fun stories you'll be able to repeat to your grandkids.
I have to admit, restaruant work was good for one of the biggest laughs of my life.....this message on voice mail one evening: "Dis Jimmy Cheng wife at Peking Chinese Resrahnt....My little box is hot, you come fix quick"......
Do it. Move to my area and give me your stickers and business cards. I'll be your best salesman. Anything to keep me away from that stuff.
This is where i started my career in hvacr. I will tell you something, after working in kithens everything over the years in comparison has been like semi retirement. The only truely bad memories, and the reason I chose to move on, was the constant battle of negoiating every invoice with the resturant owners. Giving upfront quotes is a waste of time, as this becomes the starting point or highest number. One of the last calls i did, the Greek owner said "How much? Do you know how many breakfast specials that is equal too?!" This is while I was covered with grease, and cockroach parts.
pays better than coil cleaning! Originally Posted by coilcleaner Personally I would not do it.
Originally Posted by navyhydronics Sounds like most of you guys dont really like working restaurants.... Only real downside is i will be totally out of HVAC. But like smurphy said i guess i will be trading in the 120 degree roofs for greasy floors.... I will have plenty of latex gloves handy, i guess. Personally I would not do it.
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