Hello dear Cheftalk,
I have been browsing this forum for a time now, and finally decided to open an account to ask a question.
I am currently working as a line cook in a restaurant, today we were making mashed potatoes for the service. I usually cook the potatoes, and after they are done I weight them adding the melted butter and milk as per the recipe. Today someone else was making the mashed potatoes and I was asked to mash it all together. Instead of preparing the measured amount he just boiled a pan of butter and milk and gave it to me, without thinking I used the way I am used to and poured it all into the pot ending up with mashed potatoes almost as creamy as milk. Most of the other workers also boil a pan full, and add a small amount at a time checking for results. After seeing what happened the kitchen manager told me to put it all in the fridge over night and see if it turns out okay, and that if not I will be charged for the loss of the preparation.
My question to you dear Cheftalk's posters is, has anything similar ever happened to you? and If so were you asked to pay the cost of the materials in base value, or of the dish multiplied by the number of ruined servings?