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Shoutout to the line cook who taught me to date my prep labels, my walk-in went from biohazard to spotless in 2 weeks
When I started at this spot in Reno, the walk-in was a disaster. Nothing had dates, containers were just mystery sauces from who knows when, and I tossed about $400 of product my first week. This guy Marcus showed me his trick of writing the day AND hour on every label so there's no arguing about what's still good. Took me 2 weeks to get the whole thing in order and now I actually know what I have back there. Anyone else have a system for keeping their cooler from turning into a science experiment?
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jenny_lee9d ago
Oh man, the mystery sauce containers are the real horror story in every kitchen. Writing the hour on the label is genius because "I made it Tuesday" turns into a whole courtroom drama otherwise. Two weeks to fix a walk-in that bad sounds about right, and $400 down the drain is a painful tuition fee.
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