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Burning garlic during a Friday rush
Last Friday, our place was packed with guests. I had a new cook working the sauté station. He kept burning the garlic because his flame was too high. I had to jump in and turn it down. We fell behind for a bit but got back on track. I saw that our training needs more work when things get hectic. How do you handle teaching new skills during a busy service? Let's share some stories.
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miles_sanchez7mo ago
Wait, was it just the flame though? Honestly, sometimes it's about having the garlic pre-chopped and ready before the rush even hits.
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keith4267mo ago
But are we really acting like pre-chopped garlic is some kind of life hack? It loses all its punch sitting in a jar, @miles_sanchez (and don't even get me started on the weird juice it sits in). The fresh stuff takes like a minute to smash and chop.
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zara_garcia7mo ago
Okay, hear me out. I was totally on team fresh garlic forever, no question. Then I had to cook a big family dinner after a full workday. Having that jar ready in the fridge saved me from a total meltdown. The flavor is definitely milder, but sometimes you just need to get food on the table without mincing ten cloves. It's a trade-off I finally get.
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