Message Forum

go to bottom 
  Post Response
    Prior Page

06/25/17 05:00 PM #20    

Greg Winfield

I was wondering if anyone still remembers how to get the cutting yeild percentages of prime rib. I was having a converstation with a friend of mine and said I was wrong so now I am looking to see if anyone remembers.


06/26/17 07:48 AM #21    


Andy Pratt

The simple answer is cost divided by sales.  What I can't remember, however, is how they came up with the sales figures since everything was hand-written (at least when I was in the kitchen).  I bet George Mortensen would remember!

06/26/17 11:23 AM #22    

Scott Sebastian

There's cooking yield, cutting yield and total yield. Total yield combines cooking and cutting and is the bottom line number. Total ounces served divided by raw weight in ounces.

ie: 17 lb raw rib x 16oz = 272 oz

Oz. served (16 12oz portions) = 192 oz

192 divided by 272 = %70.58 total yield.

06/26/17 01:17 PM #23    

John Gardner

Scott has the formula right, but nobody ever got a yield that high on a 109 with fat cap and bones.  We used to weigh each rib before to get a total and then subtract what was left after each shift and total all the gross weight used.  Then we calculated all the portions sold at the end of the shift for Track 1, 2, 3, and combos.  Then multiply by the ideal portion for each, ie 12 oz, 22 oz, etc,  then we divided the sales weight by the cooked net total.  48 to 49% was pretty good.  When we switched to the 112 rib, the yield was more like what Scott shows.  Before the computer was introduced in about 1982 the managers had to compare the paper tickets given to the cooks against the checks the waiters collected the payments with. There was a yield computation sheet every meal.  It was laborious and managers worked long late hours in the early days.


06/28/17 08:37 AM #24    

Mike Spadarotto

Hello fellow VSers!  Anyone on here work at the St. Louis location in the mid 1970's?


07/31/17 04:27 PM #25    

Patrick Hynes

For many of us, our days and nights at Victoria Station were the most exciting, wild times of our lives.

I'd like to host a reunion of  all VS employees somewhere in Southern California before the end of the year.

Any interest ?

Patrick Hynes T-2, VS-SFO, VS-WOD, VS-DEN, VS-VAN  1973 -1976

10/05/17 08:50 PM #26    

Greg Winfield

Had a former vs employeeask me if there was a way to get building plans. Any idea where he might locate them?

10/06/17 01:12 PM #27    

Joe McGoff


In response to your inquiry about obtaining the building plans for the Victoria Station Restaurant.  I would check with the City/County Building Aurthority in the location in which a VS was constructed.  VS would have been required to file these plans with the Municipality or County prior to construction and you could get copies of these plans for a nominal cost.  Most Victoria Stations, particularly the latter ones, were all basically the same prototype.


Good Luck


10/07/17 12:23 PM #28    

Greg Winfield

thank you.I will let him know

10/08/17 12:10 PM #29    

John Overland

I thought of the city planning departments to find the VS plans, but that is over 40 years ago. You might be luckhy to find them on micro fisch. If any are still alive, I think you might have better luck with the original owners. However, this railroad-concept restaurant could be desighed better. There are many ways to achieve this without the actual railroad cars. ( For example I often see manufactured homes that almost look like a box car. You could custom design a manufacture home into looking like rail road cars.) VS was good for its time, but in todays world it is not going to work.

10/09/17 09:01 AM #30    

George Henderson

If you are looking to re-open a train themed VS you could try to buy/lease the last standing VS Station in Roseville CA.This VS was the VS Sacramento restaurant which was moved to Roseville CA and re-opened as a dance club called “The Station.”  I think it has recently closed. It would be far cheaper than trying to build a new one.  

10/09/17 11:45 AM #31    

Greg Winfield


I believe this is what my friend wants to do and is wanting me to explore it with him. I will run by him the home manufacturing concept. For some reason he still will probably go with the box cars. 


Not sure he wants to go there to reopen it but I will run it by him. 

I am not sure if he can use the name Victoria Station because the name is still being used up north in maine.

Thank you


10/10/17 02:50 PM #32    

George Henderson

Greg, I don’t know what the cost to move it, but it maybe worth since you wouldn’t have to rebuild from scratch. But I hate to say it, but in today’s market it may be very hard to open a VS using the same business model. Since the VS in Salam MA is still operating that may be something you may want to copy. I would think it would be nice to have at least a caboose and 1 car for the theme. You may also talk to the owner of that VS as they may know who owns the naming rights. 

10/25/17 06:56 PM #33    

Joe McGoff

I was a college sophmore looking for a way to pay my rent.  I was on my way home from an Economics class at Bellarmine College in Louisvile, KY one afternoon when I came upon what I initially thought was a train wreck.  A couple of boxcars and a caboose sitting on a vacant lot with another boxcar on a flatbed truck and a crane standing by.  There was also a trailer on that vacant lot with a huge banner with "Victoria Station Interviewing Soon".  I had no idea who or what Victoria Station was but interview = job and job = rent money.  They hired me as a bartender.  What else?  ......   After all my Father was Irish/Catholic and my Mother a Lebanese-Jew.  Bartender was a perfect fit for my personailty.  We were young, we were optimistic, energetic, over sexed and overindulged and we worked our asses off and loved it.  As I recall we went to the VS in Indianapolis to train and helped open the Cincinnati VS.  I joined the management team and spent time at 150 the Embarcadero and the Tahoe City training restaurant.  I was assigned as an Assistant Manager in Memphis, TN was then moved to the Chicago area as a "Floating Manager" to fill in for managers in Northbrook, Villa Park,Schaumberg and Indianapolis when needed.  Eventually I was offered the General Manager job in Birmingham, Alabama.  Also assited at Quinn's Mill and the VS in Atlanta occasionally.  Nothing but the best of memories for Victoria Station.  I am now 66 and a 5+ year survivor of stage 4 throat and larynx cancer.  I work part time for the Greater Houston YMCA in Membership Services and work 3 days a week at Home Depot.  Formerly I was an underwater structural engineer in the oil and gas industry but that is no longer an option.  Cheers to All  JM

11/16/17 03:41 PM #34    

Tom Blake (Blake)



Wow, great VS resume. And an interesting post. Just thought I'd mention I still have new copies of the book, "Prime Rib & Boxcars. Whatever Happened to Victoria Station?" which I wrote a few years back. Will be happy to autograph a copy and snail mail to you (or anyone for that matter). $15 including shipping and tax. (list price is $32.95). Email me at if interested.


Tom Blake

Dana Point, Ca 92629

12/03/17 10:47 AM #35    

Joe McGoff

I worked at several VS as a bartender through college and later joined the management team in the mid to late '70's.  Next week I am making an early Christmas dinner for my daughter, grand kids and son-in-law.  Prime Rib is on the menu.  Also plan on making the "Shrimp Victoria".  Came across a recipe posted by Jack on the web site for this dish.  I have ordered 3#'s of the U-12 to 15, green headless, shell on shrimp.  I need to know the measurements for the ingredients used including the bread crumbs, parmensan and garlic powder.  Here is Jack's recipe:

"I was looking for the old VS shrimp recipe to refresh my memory.  The

ones I saw posted on your web site are incorrect.  I worked at the VS in

Sunnyvale, CA  in 1972 as a cook.  I've cooked the recipe several times

over the past 35 years, and am pretty sure the recipe is close to this:

Shrimp U15's - peeled, deveined and butterflied

Mounted in sautÈ pan -  butterflied side down bent over and tail spar

hooked into back side of another shrimp in front of it.  Making a chain

of 6 shrimp

Poached in a mixture of lemon juice, butter, white wine and garlic powder.

Presented on the plate as one chain of shrimp.  Sauce poured over the

shrimp then a combination of bread crumbs and parmesan cheese shook over

the shrimp.

It's been a long time, but this is much much closer that the receipes I

saw on your site.  I know the recipe didn't contain any of the

following: sour cream,  mushrooms ( they were a side dish order) or  onions.

Hope this helps,

Regards, Jack"




12/04/17 07:26 AM #36    


Andy Pratt

That's the recipe as I remember it!

12/04/17 06:54 PM #37    

Steve Freidkin


This is page 5-42 right out of the Operation Manual dated February 1980

Straight from the horses mouth:

Inline Image Not Displayed

12/04/17 06:58 PM #38    

Steve Freidkin

Evidently my attachment would not post.  Is there an attachment function on this site?  Or another way to post a pdf file?

12/05/17 11:51 AM #39    

Tom Blake (Blake)


Not sure how to post that file. But I can remember, Jim Thomson, the original chef at 50 Broadway, yelling at waiters and anybody within his range to put the damn bread crumbs and parmesan to the shrimp and deliver the plate to the table while the entree was still hot. Of course, Jim yelled about everything else as well. But, he was a loveable guy in spite of his grumpiness. R.I.P. Jim, also known to some as "Cookie."

Tom Blake

12/06/17 10:21 AM #40    


Andy Pratt

In Atlanta (1971), we referred to Jim as "The Snake!" He was an interesting piece of work, indeed-- as long as you weren't a waiter!!

12/06/17 05:56 PM #41    

Steve Freidkin

I never once heard anyone refer to Thomson as "COOKIE". 

12/07/17 12:47 PM #42    

Bill Haider

Hi Bill Haider bartender from VS Villa Park 1975-1980. I serve the Shrimp Victoria every New Years. Make sure the white wine is a dry wine...either a dry sherry or Sauv Blanc are the best. Also its best if you use chopped or minced garlic instead of the powder. Bon appetit.

12/14/17 05:25 PM #43    

John Overland

As I remember the Srimp Victoria, we boiled the shrimp in saultern cooking wine in a large covered pan for two to three minutes. The other ingredients in above rescipe are good. We did not peel the shrimp, but cut the back shell halfway and devained and cleaned with water. We arranged the six shrimp in a circle with tails in on the plate. Also, added a small bowl of clarified butter with a lemon wedge. The waiter would bring a hot water napkin with lemon wedge to the table at the end.

12/16/17 09:15 AM #44    

Tom Blake (Blake)

Responding to Steve Friedkin's comment re: Jim Thomson being called "Cookie." Mike Nevin called him that. The nickname didn't catch on, but a few people referred to him that way. I remember when we were in other cities outside of S.F., opening a restaurant or for some other reason, when we would go out for dinner at another restaurant, if he liked the place, he'd say, "Good groceries." I heard him say that alot. 

go to top 
  Post Response
    Prior Page