We used to serve just fajitas on skillets. Now we suddenly have five more things that are served on a skillet. Which means a hot pad, a wooden holder, and the skillet itself billowing smoke in to your face.
Used to be we'd drop the skillet off in the dish pit and then put the other stuff away. Now, we have to scrape the skillet and put it in a bucket of nasty water to soak, then pull a towel out of sanitizer, wring it out, and wipe off the wooden holder before we set it down. Because the dish washer who's paid hourly apparently has too much to do.
Oh, and the sanitizer has to be changed every half an hour.
2 comments:
I started to expo as well as serve recently for a little extra money and let me tell you...those damn skillets will be the death of me. It's not enough that we have new skillet items, where I work they're each called in different stations. Grill does some and the mid station does some and they can't be bothered to stock the wood holders on their side. I have to get a wicker, get the wood holder from the dish rack because there isn't a spot up front for them, call the item and pray it doesn't take too terribly long to catch up with the other food. I can't tell you how often I've got food just sitting there for 3 or 4 minutes waiting for the cook to burn the skillet. I definately feel your pain!
Yep, we have the same sort of problems. The skillets are just a paid from start to finish.
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