you have ever seen a coworker do to food that was returned or spilled.
Or what have you ever seen a coworkr do while he/she was cooking.
Please do not name the restaurant you were working in..
a nurse manager friend of mine was a waiter at a great restaurant and a linecook dropped a pot full of chili or meatsauce on the floor.
He saw the guy scoop up almost all the sauce out of the gutters and off the floor and he put it right back on the stove.
Anyone else?
Danielle

[Nick.Shu]

does this apply to items used as toilet paper?

[momoreg]

When I was in high school, I attended a culinary school for half the day, every day. We used to make more stock than we could ever use, so after a while, we strted putting stuff in the stock, to see if the teacher would notice. It started with side towels, and rocks, but then one day, one of the kids threw a dead pidgeon in, that he found in the parking lot. That was the NASTIEST thing!! But nobody ate it. It was just as a joke.

I worked in a bar once where we had to go through the dining room to use the head. The broiler man used to go behind the restaurant and urinate in the fat recycling barrel.

[David Jones]

I was eating dinner with friends at a place where I worked, and the culinary crew made a special treat for me. Served, under a cloche, was a red snapper head and skeleton, cigarette hanging out of its mouth, garnished with a "timbale" of used espresso grounds and some left overs from staff meal. It was pretty funny at the time.

[Mezzaluna]

I got fired as a grill cook when I refused to put a burger back on the grill after it had fallen on the floor. They had me working FOH after that.

Maybe they were using the 5 second rule...if it's not on the floor for over 5 seconds, it's ok.

[Chef David Simpson]

........?

[Greg]

People must be getting slower or clumsier; it used to be the three-second rule. Longer times were only granted for expensive cuts of meat.

Darn Greg, I believe you are right. Of course, like everything else in our society, we need to relax the rules a bit. I think the members of the forum should come up with maximum times different things can lie on the floor before you can put it back in process with no penalty or harm done, e.g. 5 seconds for hamburger and ?? seconds (minutes)for filet mignon, ?? hours for baluts, etc.

[Greg]

Also, we should take into account how the meat is to be cooked- filet MR, about 5 secs. Filet well-done, when you have a spare moment, preferably before the end of your shift.
To get back on topic for a bit, knew a guy that would cook a filet well by marking it on the grill, then finishing it in the deep-fryer.

[This message has been edited by Greg (edited 01-04-2001).]

Greg,

That would serve anyone right who asked for a well-done filet. I bet the same person orders his sushi deep fat fried.

I saw a kitchen mgr wipe bird droppings off the food of a woman dining al frescoe. She ate it all. I personally forgot to REALLY check a broccoli delivery one day. The first person that ordered it got a big boat of steamed bugs with her broccoil. She was NOT happy. 17 yrs old. Pizza guy. Buddy of mine puts explosive load in cigarette. Cigarette in ashtray next to Blodgett oven air exhaust. Load goes off. Much laughter. Can't find cigarette. Forget about it. Deliver pizza to nice man and family. Get tip. Man calls store VERY UPSET. Kid ATE MOST OF CIGARETTE BUTT ON TOP OF PIZZA. Buddy gets fired. I got weekend off and banned from delivery for 2 weeks. No smoking in kitchen anymore.

Now that's what I call presentation!

[Nicko]

I once sent out a salmon head with a cigarette stuck in it's mouth. My friend ordered the smoked salmon and that's what he got.

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Thanks,

Nicko
ChefTalk Cafe Administrator
nicko@cheftalk.com
www.cheftalk.com "A food lover's link to professional chefs!"