Loading…
17
The dishie at my old spot in Cleveland said the walk-in was 'just a big fridge,' and I've been chewing on that for a week
He meant it as a joke while stacking sheet pans, but it hit me that half my crew treats temp logs and date labels like optional paperwork. We lost a full 6 pan of braised short rib last month to a label with no date on it, and nobody fessed up. How do you get people to actually care about the small stuff without being the nagging chef?
1 comments
Log in to join the discussion
Log In1 Comment
williamhenderson19h ago
Good luck getting line cooks to treat a fridge like anything but a magic cold box where food goes to forget.
5