kinda funny lol ... it's just one of those things that we do. I equate it to shaking out the nervousness before you go to grab something. Same thing as with when you grab a saute pan... gotta spin it once or twice in your hand before you put it on the burner. Just a thing .... an unwritten rule... no idea why haha
That salmon had some major flames on the skins...I was waiting to see if they were black...but he moved them straight to the plate. I'm not saying they were but as a cook I want to know if that is the best way to do it is all cause I would have thought they were burning.
Should've just marked the salmon, glazed them and finished them in the oven. They're going to taste like licking a car's tail pipe with all that creosote on them. He's got hustle though and works pretty damn clean. I'd give him a job in a heart beat.
The Cheesecake Factory was probably the busiest restaurant I've ever worked in on the broil side. That's slow compared to how we got down. He's good though.
You see 3 tickets but missed the 14-17 plates on the line and over a dozen steak/chicken on the grill?? Gtfo pendejo 3 tickets doesnt mean 3 dishes so do the math 🤡
I've never understood why killing yourself on the line. Obviously this guy doesn't trust his staff. El Paisa que quiere hacer todo para que le paguen más.
Yeah its kinda bad but if you got 16 steak/chicken/fish entrees to serve in a short time you feel the burn. Wouldve been nice to get the full picture but OG tried his best it seems just that his crew wasnt up for it or he wanna save on labor idk
