Yeah, I 've ben in those restaurants. Sally" gets a whopping 3 hrs to prep her Caesar salad mise, "Bobby" gets 2 hrs and 3 re-tries for his bechemel sauce. "Fred" screws up on his mashed pots and has to re-do again. and "Barney" has his text book propped open and tenderloin warming up as he cuts filets. Is this typical for a modern restaurant? Would any of us last more than 1 day if we pulled that kind of cr*p at our jobs?
11/22/14 at 1:04pm