Fan Question: What are some of the horror stories of restaurants youve worked at? How did you handle the situations? For example, I worked at a place that would put out vegetable and cheese platyers for banquets. Anything that wasnt eaten, theyd bring back into the kitchen then reserve to another party the next day. If it wasnt eaten then, theyd bring it back into the kitchen and turn it into soup. So, they would recycle things that other guests had touched and handled, the would pass it off as new to kther guests later. The same place would make alfredo sauce with no cheese. Just butter flour and milk, to save money. I brought it up to the head chef, he just said it was out of his control. I didnt work there for very long, felt it wasnt right to serve people leftovers that had been sitting out unrefrigerated and manhandled.
Posted on: Thu, 15 Jan 2015 20:05:09 +0000
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