Or, you could seriously screw up the service, cost the owner lost business, cost him even more in comps, resulting in only getting your ass fired, but getting blacklisted for every restaurant in a 20 mile radius.
You need to take note:
Most cruise lines offer a 3 mth contract. You will be working typically 12 hrs every day, there are no days off. You will get 4-5 hrs shore leave, provided you don't have to stay on board to work. Most likely you will bunk 4 to a cabin.
You will fear/hate/ loathe the words "Norwalk" or "Norovirus"
On the other hand, bevvies for the crew are pretty cheap......
No, no, no.
Of course you aren't talking out of your hiney, and that's why I didn't copy and paste your post.
The "other guy" did, and that's why I'm quoting him and addressing that as soon as I see it.
Yours is a legitimate, practical question and it deserves a legitimate, practical, answer, I hope you found my explanation clear.
Why do you saute?To give the surface good caramelization and to develop flavour, also so you can deglaze the pan after the brst is finished.If you think you are talking out of your azz, then don't offer advice. Lots talk out of their ass and don't know it, so you are waaay ahead of them.....
Don't lie your way onto a cooking line.
If you have to lie, you aren't ready, if you aren't ready, you are going to screw up big time. Best case scenerio, you P. Off the owner and crew. Worst case scenerio? We won't go there.......
I don't think an internet chat forum is the place to make a definitive diagnosis. Someone (preferably a medical doctor or
Podiatrist) should be actually looking at the feet, the gait, and ask a few questions before diagnosing.
Don't you think?
Yup. Fishball pizza.
See, the Singaporeans (well, many Asians, actually) have this love affair with fishballs, 9 out of 10 noodle dishes have them. Fishball pizza is what happens when you let a S'porean go creative in an American style pizza joint....
Hey! Howabout Haggis pizza?
One more trick:
If you dont have a thermometer, or dont trust the one you do have, use a fork. Dip a normal table fork in the boiling syrup and hold it close to your mouth. Blow. If you can blow bubbles from between the tines, you're at the right temp.
Here in Vancouver, Chinese New Year is a pretty big thing. By sheer coincidence, Robbie Burns day usually falls the same time. A couple of enterprising bars have a "Gung Haggis fat choy" buffet for that day...