On behalf of my kitchen brethren everywhere, I feel I must emphasize the following points from the article. I know weve all violated these principles before. And that makes us dicks.: Even in scratch kitchens, 98% of everything is prepared ahead of time Kitchens spend all day prepping for dinner, so while a special order might not seem like too much trouble, it puts a wrench in six hours of prep and the next six hours of muscle memory. Menus are based on kitchen limitations Theres only so much space on the grill. A grilled salad might sound like a great idea, but odds are a small kitchen needs those grills for steaks. Dont show up 10 minutes to close and course out your meal The kitchen is already cleaning up. When your rec league softball team decides to come for lunch... For Gods sake, call ahead.
Posted on: Tue, 24 Jun 2014 14:22:56 +0000