So like a lot of post I've read,starting a new job is never what you expect. I fell like all the cooks are set in there ways and not open for change....I'm not stressing that though, I'm not the chef. He retired I believe.
Back to the thread subject. We use a pretty basic Italian seasoning for almost all dishes(parsley, oregano, s&p, red pepper flakes, garlic pwd). The other guys use shakers for everything. My main question now, is it shady for me to pre blend a general seasoning and adjust for spicy dishes and dishes that don't require much salt. Almost all dishes use a pinch of all six light on pepper flakes.
I know your thinking if it taste right why not. That's how I feel to and I'm constantly tasting but being understaffed, working char, saute, and wheel by myself its f-ing hard. Especially since it makes me turn red when bad food hits the window.
How is the seasoning setup on your line????
Thanks for letting me ramble. I have been getting my butt kicked at work. I got to find shortcuts that don't effect quality. Any advice helps