Loading…
21
Walked into the walk-in at 6pm Friday and found my prep cook's 4 hour batch of demi glace on the floor
I was at the restaurant on 5th Street in Austin last Friday and my prep cook had left a full pot of demi glace on the edge of the shelf instead of the bottom one, and it all went down the drain when he bumped it. I had to tell the exec chef we were out of the sauce for the weekend special and we ended up using a quick pan sauce instead which got two complaints. How do you handle it when a prep cook makes a mistake that costs you a whole service, do you write them up or just retrain and move on?
1 comments
Log in to join the discussion
Log In1 Comment
the_nina1mo ago
Wrote him up once, learned retraining works better.
6