Watched a kitchen manager take almost 3 hrs to take a ServeSafe exam with both the staff and the manager of the restaurant's help, and a packet of answers, it's not a hard test if you know what you're doing in the kitchen. You're lucky to get a fresh made anything, most food made in advance and hot held for way longer than should be. At LEAST 30 lbs of chicken or food waste that is thrown away daily. Frozen corn, canned beans, frozen fries and tots, sauces and lettuce come precut or premade, in bags. From the open kitchen you could see a sign that says "no microwaves ever," and from the same position see two microwaves under the counter, but are called "steamers" so customers don't know chef mike is making their "steamed" broccoli and heating up their corn. Food turned mostly packaged since the restaurant's inception, all sauces are not made in house anymore, there's a dusty unused fry cutter in the back. Would sometimes get mad at me for cleaning properly. Staff care about sanitation abt 50% of the time. I don't know if it was my specific location or the company itself, but every day working here felt worst than the last.
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