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follow up 3 second rule

post #1 of 15
Thread Starter 

Ok first of all I don't do this, just thought I would start some livley debate.....Hmmm or would I

 

 

 

 

So you have a party for 18 ppl all having prime rib. The prime comes out of the oven and opps hits the floor and thats the only one you got....what do you do??

 

A) toss the prime in the trash and cook them some steaks and say SORRY

B) rinse off the prime, crank the convection to 500 and give a quick sear

C) cut off the part that hit the floor and dish it up

 

 

think what you may I vote for # 2.......what would you do REALLY not just saying what you think others want to hear

post #2 of 15

http://www.youtube.com/watch?v=K8E_zMLCRNg

post #3 of 15
Sear off enough ribeye steaks and finish in over. Explain that there was an issue with the prime.

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post #4 of 15

I used to work as a manager at a tiny sushi take away.

It was tiny but we were really busy, We had 13 staff working together packed like sardines in a can, and people were lining up outside.  We averaged 6k sales a day, and the record was 8.4k when we were outsourced by a catering company for Peter Jackson's party.

I took the charge quite quickly and abruptly in that place and I became a manager over many others who worked much longer than I had.

It was a little awkward because of that at the beginning and this little thing happened.

One staff whose station was directly next to mine made a oopsy and dropped a tempura prawn on the ground.

As I said it is a tiny place, probably smaller than what you imagine, everybody bumped elbows.

Water everywhere, bits of rice everywhere, 26 pairs of feet stomping creating a smooth film of grey mush on the floor.

He picked up the tempura (it apparently fell where there were less mess, or so he said) then put it aside.

I asked him what he was doing.

He said he's going to torch it and it'll kill the germs. (We used hand torches throughout the day to torch salmon nigiri)

I looked at him strangely and told him to chuck it, the raw ingredient cost was negligible and it was disgusting.

He told me that I shouldn't think it as a raw cost but think of the price customers purchased it at.

I looked at him strangely and told him to chuck it, it was disgusting.

I told all the staff that day, I don't know if this kind of shit was going on before, but if any food ever dropped on the floor, chuck them and replace your gloves.

There were times when we bumped elbows and a tray full of sliced avocado topped sushi fell on me that I wanted to fix up and sell, especially because it takes 45+minutes to make a tray full of that stuff, and I'd be behind schedule for the whole day.

But I never did, especially because I didn't want to be a hypocrite.

 

Mind you, this is NOT a proper sushi shop. Just a really busy take away with whopping serving size.

I think it's much easier to make a decision like this because there really isn't a choice other than to chuck the food because they are precooked and only rolled (or so I thought...)

But if I had my way, I'd be up front and apologize.

post #5 of 15

edit: this is for the sake of lively debate, as named in the first line of the first post.

 

what side hit the floor? if its the top....sunnuva.....maybe chop a millimeter, then, broiler? if it's the bottoms chop it sear it, serve it. maybe rinse it hot water then sear it. double sani. only one you got? not you're best option but you're floors should be edible anyway. 

 

edit: edible i suppose would be rather extreme....you're floors should be clean. no don't eat off them. don't serve food fallen off floor, i'm sorry i scared any of you out there :). 


Edited by ChipsAhoy - 9/30/12 at 11:23pm
post #6 of 15
Quote:
Originally Posted by ChipsAhoy View Post

what side hit the floor? if its the top....sunnuva.....maybe chop a millimeter, then, broiler? if it's the bottoms chop it sear it, serve it. maybe rinse it hot water then sear it. double sani. only one you got? not you're best option but you're floors should be edible anyway. 
How do you make your floor edible?
post #7 of 15
Quote:
Originally Posted by ChipsAhoy View Post

what side hit the floor? if its the top....sunnuva.....maybe chop a millimeter, then, broiler? if it's the bottoms chop it sear it, serve it. maybe rinse it hot water then sear it. double sani. only one you got? not you're best option but you're floors should be edible anyway. 

No matter how clean your floor is, unless your staff has mastered the art of hovering the sanitation is going to be compromised pretty quickly.

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
Reply
post #8 of 15

Easy  DONT DROP IT  BE CAREFUL.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #9 of 15
Quote:
Originally Posted by ChipsAhoy View Post

what side hit the floor? if its the top....sunnuva.....maybe chop a millimeter, then, broiler? if it's the bottoms chop it sear it, serve it. maybe rinse it hot water then sear it. double sani. only one you got? not you're best option but you're floors should be edible anyway. 

 

Is this a joke?

post #10 of 15

Would anyone here eat anything that fell on the bottom of their shoe??  I think not .

 So since bottom of your shoe is on floor, why then food from floor??  Think about it

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #11 of 15
Quote:
Originally Posted by ChipsAhoy View Post

what side hit the floor? if its the top....sunnuva.....maybe chop a millimeter, then, broiler? if it's the bottoms chop it sear it, serve it. maybe rinse it hot water then sear it. double sani. only one you got? not you're best option but you're floors should be edible anyway. 

After reading your 15 posts, you're going to let the secret out that this is a parody account, yes?

post #12 of 15

Yes Someday it is a joke.

 

fryguy wanted lively debate so i figure as long as we're dropping between sixty and hundred dollar pieces of potentially delicious tender meat on the floor i would post everything else you shouldn't do.


Edited by ChipsAhoy - 9/30/12 at 11:18pm
post #13 of 15
Throw it out, man up and deal with the consequences. I would never pick something up off the floor and serve it and if I ever caught one of my staff doing it they would be looking for a new job.
post #14 of 15
Thread Starter 

sorry folks I know you've had this planed for 2 months now but I had to through away a 15# prime rib and have no food for you....manybe some Monk fish would be ok whata ya think....Now thats going to bring them back, right?   ........would you through it away if you were doing a dinner at home???? not me....so if thats the case I would'nt serve anybody anything I would not eat myself.....why would you not trim part of it and cook it awhile at 500....better overdone a bit than not at all....past 1/4 to 1/2 inch there is no problem of contamination ....were not talking hambuger or a chicken breast here it's an f'in Roast

post #15 of 15

My home kitchen floors are not sterile, and since I dumped the cotton farmer have no risk of him trailing in pesticides ....

3 seconds?

At home?

I would serve it.

Of course I would let everyone know what happened.

We are a pretty hardy bunch.

 

mimi

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