Loading…
18
New guy tried to flambé a burger in my kitchen on Friday and the hood was not ready
I run the line at a spot in Boise and we brought on a young cook named Marcus three weeks ago. Friday night he decided to hit a bourbon burger with a big splash of 80 proof in the middle of the rush, and the flame ran up into the hood so fast it looked like a blowtorch. Nobody got hurt, but the ansul system tripped and dumped powder all over six plates and the flat top. We spent 40 minutes cleaning instead of plating, and my ticket times jumped from 8 to 22 average. Marcus kept saying he saw it done on a video, so now I want to know how everyone else trains new hires on open flame before they get near it.
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.