Customers only knew that their food was delayed, but this kitchen worker shared what happened behind the scenes.
Professional chefs have a job like no other. There's a strict hierarchy, and a lot of shouting happening, but there's a sense of comradery as well. At many restaurants, each chef tends to one type of food or one area. When all goes smoothly, it ensures that customers get the food they ordered fast. And the longer the team of chefs works together, the better their workflow becomes. That's probably why this chef was so blindsided when their micromanaging boss stepped up one day and started commanding changes in the kitchen.
This person shared that their role assembling the plates after all of the food had been cooked. They write that they liked this position, but that it could be "a bottleneck for food leaving the kitchen" if someone inexperienced was in that role. Not to mention that if things are running slowly, that freshly cooked food sits under the heating lights. It stays warm in the meantime, but quickly gets very stale---no customer wants soggy fries and pasta with the texture of clay. At least their manager learned this lesson with haste!
Next up, take a bite out of these seriously silly cake-decorating mistakes.
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