Just got called out by my sous on plate waste and had to admit he was right

He pulled me aside after service on Friday and said I was sending back 3 plates a night on the salmon dish, all of them with the same sauce pooled too thin. I thought he was nitpicking until I weighed the waste bin and saw 40 bucks of product a week going in it. Now I thicken that sauce a full minute longer and we're down to maybe one reject a week, but I want to know if anyone else measures waste per dish like this.

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gray54418d ago

Man, I read a thing about kitchens tracking waste per plate and it really does add up fast.

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the_tara18d ago

That sauce must have been running thinner than my patience during a Friday rush. Good on your sous for catching it before the trash bin became the highest paid customer in the kitchen.

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