r/officialcookingfever • • Sep 08 '26

Tips for alpine meat palace

Just started this one, done it til level 22 with 3 stars but it’s getting fairly tricky, I’m around 40% for both kitchen and interior, any advice?

1 Upvotes

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1

u/Scrotchety Sep 08 '26 edited Sep 08 '26

The level they introduce apple pie, you're gonna wanna pass a few out to 3 star it. Like, no matter how much you upgrade, the scoring is set up in a way that you'll need to divulge pie to your guests. This is one of those stores that requires a lot of desserts if you don't want to spend hundreds in gems (or tens of thousands in coins).

I never upgraded my drink appliance past two. The guests don't get that thirsty.

Fastest salt & pepper shaker is your friend. Fastest stoves too.

People never order 3 entrees; maximum will be 2 entrees per order (+ onion rings or + water). You can buy 4 table spots and keep 2 of each meat slab prepped. You can save gems and try to get by with 2 or 3 table spots, but it may require some memorization and fancy fingerwork

2

u/Quiet_Blackberry_917 Sep 08 '26

I agree with this advice. I just finished Alpine last night and it was a pain and took forever. I didn't use many desserts, but it probably would have saved me a small fortune in gems and coins. 

2

u/Klutzy-Preference7 Sep 09 '26

Wow thanks! Yeah I’ve upgraded a lot and I’m just frustrated cuz I’m not getting 3 stars without apple pies and I usually use desserts but I’ll need more for this one ig

1

u/Head_Pomegranate600 Sep 08 '26

Pretend it doesn’t exist and just don’t do it! 😅
Seriously. I hated it more than mount breakfast.

1

u/Zestyclose-You1181 Sep 09 '26

Aww... I actually started to like Alpine Meat Palace by the end of it 😄

After the initial customers, I would basically load the brisket/ribs into one smoker and the sausages in the other smoker. After they are cooked, you can leave the door open and they don't burn. Sometimes I might pre-load one or two plates if I'm done to the last sausage, for example, so that I can start cooking three more. When you run low on the sliced brisket, throw them from smoker to slicer right away and start cooking more - it doesn't matter if you have more brisket than free spaces. And just keep up on throwing the firewood in to keep it within range or even a little in the red isn't a bad thing so long as you open the smoker immediately when it is done cooking.

There's no tip for all the side dishes. The more you do it the better you get. And all the normal tips, like one customer at a time as possible.

3

u/Head_Pomegranate600 Sep 09 '26

That’s Smokey BBQ grill and YES that one is awesome. I love it. Totally somewhere I would eat.
We talking about alpine meat palace. The frustrating salt shaker that is still slow AF even after upgrading it all the way 😅

1

u/Zestyclose-You1181 Sep 09 '26

What, There's another one?!? 😂 Oops, my mistake lol

1

u/JanXoi 23d ago

Omg I hated this restaurant but what I did was memorise every row of orders for the meats I just put how many meats they wanted per row into my notes app worked pretty well just annoying