Chickie's and Pete's... Overrated?

djDaemon said:

Paul Florio said:

I have yet to find pizza that comes anywhere close to a NYC slice.

What a sheltered life you must lead. ;-)

https://en.wikipedia.org/wiki/Detroit-style_pizza

I have never been to Detroit, but those do look amazing lol even though NYC slice isn't deep dish. two different styles :) My point was that pizza isn't JUST pizza and its not as easy to make a good one as people think

Everyone knows that the real Detroit pizza is Little Caesars.

No. No it is not.

No, not even close, but it is a beautiful heart attack waiting to happen when drizzled with Garlic Butter (ask for it--they can put the same stuff on Crazy Bread ontop of their pizza...beautiful)

For 7 bucks or whatever it is for that, man it beats cooking some days. The bachelor life is awesome hahaha

I guess I should've started a new thread ... ;-)

I don't think C&Ps is overrated at all. I actually think it's the best place to eat in the park. I get boneless buffalo wings and delicious crab fries every visit.

CoasterKyle1121 said:
I don't think C&Ps is overrated at all.

You will.

RCMAC said:

CP Maverick said:
It's hard to mess up pizza and fries.

Are you serious? Uh, no... it ain't.

Based on the fact that cooking those items can be almost entirely automated, and there's a significant margin of error, then yes, it's hard to mess up pizza and fries. Those are two of the easiest foods to make.

Easiest doesn't mean good. First start with good pizza.
I can put a frozen English muffin pizza through the pizza tunnel and have it turn out the same every time, but why would I? Or, I can let whatever pizza it is sit for a half hour until the cheese is a gluey crust then I've messed up the pizza. I can let fries go cold. Or I can see I'm in the weeds and pull em out early and serve em anyway.
I have lifelong experience in food service (which started at CP) and cooking for guests of all kinds and at various types of events. The pizza and the regular fries at CP both suck and imo are messed up every time. And I think products like that have a good to great chance of being inconsistent. I'll agree that it's a shame if it's messed up, but not that it's hard to do.

Long time lurker; I haven't had a chance to visit CP yet being many thousands of miles away (working on it! ;) )

I've signed up specifically to say that, hailing from the birthplace of pizza; it is exceptionally easy to mess up. Right here in Naples there are a handful of well known pizzerias whose queues would make the Labor Day Slowlane at TTD look like a picnic, and for good reason. One or two of these establishments have opened in London and Manhattan also, on the strength of their name. And yet, the locals here all have their favourite, and shun the rest. Travel a hundred miles north and the "pizzas", whilst still very much Italian made, are almost unrecognizable, being of the wafer thin look-at-it-and-it'll-snap variety, and tasting... eh.

I wonder how successful "traditional" Neapolitan pizza would be stateside- neither thick nor thin, relatively "ordinary" (to American tastes) toppings but of the highest reasonable quality (buffalo mozzerella, piennoli tomatoes, extra virgin olive oil etc), compensating for its lightness by being exceptionally large in diameter at certain pizzerias, and traditionally rather "liquid" in nature (don't wear white!)- or even at a place like Cedar Point. The overheads in ingredients, I expect, would not be covered even by a higher price, although if Starita in Manhattan can make it work...

We also have more "interesting" pizzas here with toppings of fries & frankfurters etc, and they're very popular although looked down upon by pizza "snobs". My favourite pizzas are all-mozzarella with chopped tomatoes and pesto sauce, and mortadella ham and pistacchio with Parmigiano cheese :-) Heart attack city fully loaded! Also easy to mess up...

Fries are even easier to mess up :-(

Mi piaci.

^^ Visionist, reading your pizza descriptions has made me very, very hungry! And it is only 8:10am!

Getting back to the general food situation, it seems a shame that CP's management is hit & miss when it comes to options for guests. I guess it's the same in most parks but an overall spruce-up of facilities, giving guests better quality products to choose from (and a total bathroom revamp!) certainly wouldn't hurt in time for the 150th birthday. Even the simple things mentioned like attendants who don't speak much English needn't be an issue; there are loads of great English speaking teens over here who'd positively kill for a chance to work in the US, even at minimum wage. Send one recruiter into each of our major amusement parks here and you'll have to be turning them away in droves with how many would show interest. They're very fast learners...

^You really don't understand the point of the international workforce on point.

The reason they exist is because during the beginning + end of the year, staffing American teens is hard due to back to school, college, etc. The local community also doesn't have a large enough workforce to handle this. Plus, Cedar Point unlike other parks in the chain relies on 18+ for several positions including staffing all rides, so minors are not utilized in potentially one of the largest areas of the park's workforce.

It doesn't stop them from being at least a little selective in their foreign worker choices; anyone serving customers food should definitely have a decent grasp of English. Guys out back fair enough. Ride staff are there to pump up riders too; confidence is key.

Another option is to hire part-time seniors; not sure what the retired community of Sandusky thinks of the park, but it definitely puts them on the map. Many a retiree will have grown-up with the park and with the current economy... a chance to continue earning and relive their youth a little.

Of course, you can't really pay a skilled former business manager the minumum wage to dispatch rides...

Why not? If it is for a little extra fun money and something to do after retirement, running a ride for what CP pays wouldn't be bad. As long as they have reasonable shifts and let you do only a few days a week, I think it would be appealing to retired people. I always thought it would be fun to drive the train after I retire, regardless of what it pays.

Visionist said:

Another option is to hire part-time seniors; not sure what the retired community of Sandusky thinks of the park, but it definitely puts them on the map. Many a retiree will have grown-up with the park and with the current economy... a chance to continue earning and relive their youth a little.

Of course, you can't really pay a skilled former business manager the minumum wage to dispatch rides...

Have you ever been to Dollywood?

Dollywood's on the list (planning a Florida to Ohio coaster road trip hopefully for within the next two years, I hear hire companies have "drive out" deals in May). Seems like a charming family park (no family here though lol except maybe I'd want to bring my little sister and get her over her fear of coasters).

I imagine it is the rare senior that has the stamina to meet the expectations of a CP ride op, at least on a coaster. Lol. I doubt I could have done it at 40. Though it sounds like CP should award that Ron guy a Ride OP For a Day prize for an attitude adjustment,

Mean Streak Henry for Steel Vengeance ride op ;-) Let's make it happen.