The Precinct at Alberton (Formerly The Port Club)

[Far Kern]

...Gavin Wanganeen was there...

Did you... talk... to Him?

 

[Adam Marrett23]

Did you... talk... to Him?

We just said g'day. He was there to meet a table of people some were Port fans some were Essendon fans the club was filming something with that group and him and some cup that table had. Not sure what that story was.

 

[Far Kern]

We just said g'day.

Still jealous.

 

[Garibaldi Red]

We just said g'day. He was there to meet a table of people some were Port fans some were Essendon fans the club was filming something with that group and him and some cup that table had. Not sure what that story was.

I read a story earlier today about a couple of mates (1 Port, 1 Essendon) who have some form of a bet for the Gavin Wanganeen Cup

 

[Adam Marrett23]

I read a story earlier today about a couple of mates (1 Port, 1 Essendon) who have some form of a bet for the Gavin Wanganeen Cup

That must've been it. They had their own cup made up and what not. Good on em.

 

[The Smaller Warrior]

Bump

 

[Doctor Feel]

Bump

Is it still a thing?

 

[tribey]

Bump

Go on...

 

[badbeats]

New Menu

 

[Gillian Batty]

Food is borderline inedible now. Was with a group of 15 or so for the game. An embarrassing amount of food made its way back to the kitchen. Wtf happened?

 

[bigyin357]

Food is borderline inedible now. Was with a group of 15 or so for the game. An embarrassing amount of food made its way back to the kitchen. Wtf happened?

Making cuts across the board keeps the numbers black but it's not sustainable, quality and service are compromised. Time for a new GM and a new board.

 

[simba_]

i don't like the sounds of 'Home Made' but i still want to try the parma for myself.

have they changed the carpet yet?!?!?!

 

[Magus]

I must be in the minority 'cos I've always enjoyed the food at the Port Club.

 

[Alberton Proud]

New Menu / Pricing looks good

except for this, yikes !

 

[OneGreatClub]

Food is borderline inedible now. Was with a group of 15 or so for the game. An embarrassing amount of food made its way back to the kitchen. Wtf happened?

Behold, even the Seaton Hotel food has deteriorated the last 2 times I have been there.
You would think these places could find decent chefs, surely.

 

[edgie]

Chefs... What a rooted industry to have to deal with them. I can only name about 3 local food business that have held on to a head chef for more than a year, coming from my missus that works in clubs and a mate who is an apprentice chef (also worked in 4 different kitchens in 3 years).

I imagine its an even bigger problem in cities ripe with new opportunities every day.


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[CrimsonRaven]

Generally not the chefs fault. Kitchens at pubs in particular are basically considered the last line of importance in terms of how much money gets spent on them. The wages allowed in the kitchen, the amount of money allowed to be spent on stock, the amount of money invested into equipment and the actual kitchen itself is always last thing on the list.

 

[edgie]

Best get Gordon Ramsay down then.

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[OneGreatClub]

Best get Gordon Ramsay down then.

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Love that show

 

[edgie]

Love that show

Wouldn't mind cutting him loose in the football department either at the moment!

 

[Macca19]

Chefs... What a rooted industry to have to deal with them. I can only name about 3 local food business that have held on to a head chef for more than a year, coming from my missus that works in clubs and a mate who is an apprentice chef (also worked in 4 different kitchens in 3 years).

I imagine its an even bigger problem in cities ripe with new opportunities every day.


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Hospitality as a whole is a high turnover business. Its hard to find staff and incredibly hard to keep good staff. In the 8 years i've been at my job we've probably had a complete turnover of staff 5 times. Its ridiculous.

 

[Janey]

Our local(ish) cafe seems to be a bit of a rarity. They've had the majority of their staff, in the kitchen and waiting, for about the last 7+ years. Consistently good quality food, very good friendly service, popular. They treat all their staff well. We have quite a few other friends in the industry with very different experiences.

 

[Doctor Feel]

New Menu / Pricing looks good

except for this, yikes !

View attachment 248099

"I'll have the trackpants from the mega store and the wedges from the port club."

"Certainly Mr. Trump."

 

[afl2004]

"I'll have the trackpants from the mega store and the wedges from the port club."

"Certainly Mr. Trump."

You made me laugh for 1 minute straight hahahaha

 

[Winestoppable]

Australia is in the grip of a chronic chef shortage. The problem is so dire owners of many restaurants are recruiting kitchen staff directly from overseas, with one Sydney restaurant group recently spending $60,000 on a mission to...http://www.dailytelegraph.com.au/en...s/news-story/bbc95f2c41d2b291385596afdf73c56c

A good read for those interested.

I've worked in the industry for the past 10 years. We've been lucky enough to hold onto our head chef and sous chef for the best part of the last 7 years. But it's difficult, our management and senior chefs have been a constant everything else like others have mentioned has turned over at least 5 times.

The hours and the pressure those guys are under is immense for little appreciation and little pay. I'd like to find a chef who is working only 45-50 hours a week. It's more like 60-80.
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