RexNuts Subaru Forums

I was in a busy chicken / kebab store and noticed there was 13 employees, absolutely cranking out the kebabs. One was putting in salad, another sauce, another meat/chicken, another out the back, 2 on the register and another cleaning tables etc

Is there a system in operation? Does each team member have a specific role and title, such as cabbage technician, or Saucologist? I attended the shop two days in a row and everyone was in the same position they were the previous day, same register operators, same person, pulling out the bread, same guy calling customers etc etc. They had as many as a footy side in there, do they have positions? such as centre forward, fullback, sweeper, keeper and half back?

Or is it really just a free for all, like pigs at a trough knocking each other out the way? lobbing salad whereever they can?

Thommo can you please clarify the kebab/chicken shop way of conducting business? how does it really work?

LMAO

mate from the sound of things, you gon have to apply for Government Funding for you to able to complete this research.

Kebabing is a highly skilled industry and not every Tom, Dick or Ali can do this......

LOL so random!!!

Do u plan on opening a kebab shop Hulk?

13 people!? Holy crap that place must be busier than the average McDonalds..
Where is it? They must be amazing kebabs if they get so many customers..

Yes, where is this kebab shop?

job creationism at its best. the best way to get the unemployment level down. skill everyone in the art of kebab making

The Govt. now just needs to subsidise the manufacture of Kebabs to make them cheaper.

Solve employment and world hunger problems everywhere.

Yes but why are club spec wrxs faster than STIs .........is it because of the alldrive subaroo hybrid box???? I think so

Nah, yellow is magnetic.

I walked in today and there were only 10 people manning the place. It wasnt busy when i walked in but boy by the time i finished my kebab, people lining up outside the door.

Anyone who knows a good kebab knows where it is.. I wont have to tell ya.

The kebab/chicken shop way of doing business is to get a bunch of poorly paid, poorly educated or family members so you DON'T have to:- pay tax, super., workers comp, have OH&S in place, unions, etc etc, whilst still getting the dole. Great business model if you can manage it. Everyone wins except the taxpayer.

So youve been there 3 times in a few days Hulk? Sounds like a ripper store. How many hours in the gym to rid your body of that crap? Did they double cook it like recommended? What do you actually buy? Chicken or beef? What salads and sauces?

Double cooked to avoid poisoning:-

http://www.foodauthority.nsw.gov.au/ind ... er-kebabs/ (check "Cook thoroughly" - 3rd point).

Thommo.. i didnt realise they were like that :O
The only place i have ever seen "double cook" is Castle Kebabs, in Castle Hill.. I never understood why until now.
The place down the road from me doesnt do that.. nor does Magic Kebab in Hornsby which i went to regularly..

When I learnt of this a couple of years ago I obviously hadn't heard of it either. Not long thereafter, was a Current Affair type shock programme about how you risk serious illness as 99% of stores do NOT keep their meat at the minimum 60C. Interesting isn't it.

If you google kebab and illness, have a look at how much info there is out there; not just people complaining about a dodgy kebab, but real stuff from Govt. type organisations from here and overseas.

I reckon the kebab you have after a night on the turps, where you feel VERY sick the next morning, could in fact be traced to the kebab you ate. Or the 20 bourbon and cokes!!

DONT EAT KEBABS.

I like scotch...

Hahah if hulk is in sydney then i think i know the shop - if its that one - the extra staff are a good measure - as they get extremely busy + the open very late so the extra staff are a robbery deterent(its not the best area) - but yeah kebab shops = food poisoning very very often(not the one i am refering too) but many others - i used to work for a la turko - and damn you wouldnt believe what went on in some of those joints

Footy has 13 players but no keeper or sweeper, soccer has these but only
11 players... You seem confused...

Spit it out!!

Speakingof castle hill, the bakery in castle mall has the best pies!!


About 9-10 years ago when the car scene was bigger eddies kebabs used to pump out good kebabs, everyone used to head there after a night at the drag at eastern creek..


Last time I was there they'd lost their touch

The a la turko in castle towers seems pretty good. Only been there once, but my mate frequents the place.

I still think Castle Kebabs in the homemaker centre have the biggest and best tasting kebabs. They re-cook before serving.

I havent had a kebab in ages. after reading the link above i think i will ask for the meat to be double cooked from now on. but nothing beats a good kebab when you are on a big session. just hate waking up the next morning and realising that you spilt half of the kebab on the floor before you passed out and now the house smells like old kebab.

Had a kebab last night at T C brothers in Bankstown... I'm still bloated till now !!!

Back to the kebab chicken shop today, coppers came in and I thought half the workers were going to make a run for the back door, jump the fence, dump the goods etc etc.

Most of the customers were avoiding contact looking for the floor tip toe backwards hoping they dont get searched.

It turned out they just wanted a chicken sandwich........ Few...wiping sweat from forehead For so many present

HULK, correct me if im wrong, but is it safe to say YOU are one of the 13 employees?

Bring on the Greek Souvlaki !!!!!!!!!!

My dad has a kebab shop (yeh im turkish) and we have strict rules and have a health inspector visit once a month with no problems. meat is always kept at minimum 60c in a hot bar. have 3 cycles of draining out the fat so its not as bad as you think thommo