Server, runner, busser, whatever is most apprpriate.
That being said, I expect my dish crew to assist if they are able and FoH staff is slammed.
But I don't expect that to become normal, day to day procedure.
I buy what I like, which more and more is Japanese.
What I buy I use at work.
I don't cook as much at home these days, what with the long days and the struggle to maintain at least one day off a week.
I want my knives where...
Originally Posted by chefedb
My glove is not kevlar I have been cutting meat for over 50 years and when I work the cold room breaking down hinds and fours of beef i wear a glove made from flexi...
I once worked at a place with the same policy.
The problem is they aren't impervious to punctures, and can eventually be cut through.
Got one of the worst cuts in my life by using an old glove that had been nicked open at the end...
I like grass fed burgers, but only because they add the fat to the grind.
Poor marbling in other cuts, and can't be graded.
Grass fed and corn finished would be my preference, but other than that, corn fed all the way.
Just my 2...