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That one Saturday service that nearly broke me
Back in 2019 I had a 60-cover Saturday prep at the Lodge in Boulder where the walk-in freezer died at 11am. Lost 40 quarts of stock I'd been reducing for 2 days and had to scramble with dry herbs and canned stock to get through the night. The GM just shrugged and said 'make it work' so I did, but man I still think about that wasted veal stock. Anyone else had a single piece of equipment failure just ruin your whole shift?
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sean_johnson1625d ago
Man I read about a place in Portland that lost their entire Saturday prep when the ice machine went down and they didn't catch it until noon. Walk-in freezer dying is a whole different level though. Forty quarts of veal stock gone is brutal, that's like two grand in bones and time flushed down the drain. GM saying "make it work" with canned stock is basically telling you to serve disappointment and call it dinner. That Saturday probably felt like you were running the whole show with one arm tied behind your back.
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david_rivera424d ago
Didn't that GM also suggest using magic to stretch the canned stock?
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