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Unpopular opinion: that Friday night rush killed my grill station and I'm still mad about it
Two weeks ago on a Friday we got slammed with 47 covers in about 40 minutes and my flat top just gave up on me. I was mid service, had 9 ribeyes and a pile of salmon on the board, and the thing kept dropping temp until nothing was getting a real sear. I tried to push through by cooking in batches on the two back burners but the timing went to hell and tickets started stacking to 25 minutes. My sous had to jump on to help me reroute everything to the oven and we ended up comping 6 steaks that came out gray and sad. The repair guy came Monday and said the thermostat was shot and the whole thing had been slowly dying for months without anyone clocking it. I've been cooking on that same station for almost 4 years and I never once thought to check the temp readings against a probe. Now I'm paranoid and checking it every shift, but how do you all catch equipment that's failing slowly instead of blowing up mid rush?
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