So this story happened about 6 months ago, something at work made me remember and want to share it with you guys.
The cast: me, CC (crazy chef), sous (awesome sous chef)
To preface. I work in a fine dining restaurant and I am in charge of the pastry department. We have something called ‘dry storage’ where we keep the dry good for the entire kitchen. Now, a while back (before I started working here) another chef put labels up to show where things go. Over time things got moved around and no one really follows them anymore. I have 2 shelves that say ‘pastry on them’ but I only need 1 ¼ so I take one and the rest of my stuff is sort of organized amongst everyone else and all the salt goes on the other shelf. Everyone in the kitchen is happy with this as it’s still organized and everyone has space.
via @notiun
0 comentários:
Postar um comentário