Chef Forum banner
1 - 1 of 1 Posts

· Registered
Joined
·
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.
 
1 - 1 of 1 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top