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Pulled a 16-hour shift after my sous walked out mid-service
Had my sous chef quit right before a Friday dinner rush in downtown Portland. I had to run the line myself while training a new prep guy on the fly. Ended up burning my hand on the flattop and dropping a whole order of salmon. The owner pulled me aside after and asked if I could handle it, but I just told him I need more reliable staff.
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mia7272d ago
Portland restaurant owners need to work a Friday rush themselves once to get it.
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the_barbara2d agoTop Commenter
Give them a real Saturday shift with a broken dishwasher and watch how fast they change the menu prices, @mia727. It's a whole different world when you're the one scraping plates at 9pm.
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