 Equipment issues.
My main one is, I dont have any.
My restaurant can seat up to 70, and in the tourist season we do about 100-120 covers a night.
Our menu is middle of the road fine dining for the most part.
I have a six burner, a flat top, a convection oven, and a standard oven that doesn't work well. And 2 non commercial grade microwaves.
That's it.
No deep fryer.
No steamer.
No steam kettles.
No tilting braizer.
No deck ovens.
No char broiler.
No salamander.
No steam table.
No warmers.
No mixer.
No lowboys.
My Mise en place is in plastic buckets in bus tubs full of ice.
Am I being unreasonable when I pine for more equipment?
Or should I just cowboy up? |