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7,641 Posts
me....pretty much always. I had 8 chefs on the market today for Heirloom Tomato Fest....one of them will not be asked back, he was a slob and had the gall to wipe his knife on the tablecloth. The rest were great, they were not used to prepping on a tablecloth covered table but they didn't destroy them.
Large off site catering, usually rentals are involved...there is a dish station set-up and someone to check in and man the station during the event.
I usually end up cleaning my equipment or having the dishman's at the prep kitchen run it through the machine, if it's something that can go through the machine.
Large off site catering, usually rentals are involved...there is a dish station set-up and someone to check in and man the station during the event.
I usually end up cleaning my equipment or having the dishman's at the prep kitchen run it through the machine, if it's something that can go through the machine.
