I'm a couple days in on my Village Inn experience so far and it's not going too bad considering I have zero experience in this stuff.
Day 1:
Cracked 90 eggs, made 6 quarts of French Toast Batter- good.
Used 5 gallons of buttermilk and 26 pounds of flour to make Buttermilk Pancake Batter- good.
Multigain Pancake Batter, which smells delightful by the way- perfect.
Brown sausage & make Country Sausage Gravy- good.
Day 2:
Learned how to top pies with all the pretty stuff- Ok, but need a little more practice. It's not rocket science.
Chopped parsley and mixed with parmesan cheese to make the coating for the "Grown-up Grilled Cheese"- Disaster.
Yep. Oh well. Now I know to look 50 times instead of 30 at your recipe in case you're doing it BACKWARDS. I looked so many times too...
Watching the amount of food that goes in the trash makes me assume one must be a heartless son of a bitch to become management there and allow that to happen...but everybody seems pretty nice so far.
They must certainly block out the fact that they could feed hundreds of people with what we trash.
And I'm not talking about the mistakes. I'm talking about the perfectly good stuff that the cooks make so they learn to do it properly and then we throw it away because there's not 20 people sitting out there who want to eat 5 meals a night.
Why they don't let the staff eat it I do not know. That would be just too uncorporate of them.
The pies DO get eaten at least. So I'm told. They aren't total monsters at least.
The servers get to eat them.
Don't know when I'M gonna get a damn pie but apparently if I have the fastest prep time on certain items I will win a free pie a week for a YEAR! I gotta at least try for that.
The day shift is 3 dudes I think, and evening shift is me and an older goofy lady (who may or may not be a former neighbor from the Asylum) so I feel pretty confident about my time.
Our trainer said we did much better with the pies than the guys did.
My toe is numb at the end of every day. So that's new.
Day 1:
Cracked 90 eggs, made 6 quarts of French Toast Batter- good.
Used 5 gallons of buttermilk and 26 pounds of flour to make Buttermilk Pancake Batter- good.
Multigain Pancake Batter, which smells delightful by the way- perfect.
Brown sausage & make Country Sausage Gravy- good.
Day 2:
Learned how to top pies with all the pretty stuff- Ok, but need a little more practice. It's not rocket science.
Chopped parsley and mixed with parmesan cheese to make the coating for the "Grown-up Grilled Cheese"- Disaster.
Yep. Oh well. Now I know to look 50 times instead of 30 at your recipe in case you're doing it BACKWARDS. I looked so many times too...
Watching the amount of food that goes in the trash makes me assume one must be a heartless son of a bitch to become management there and allow that to happen...but everybody seems pretty nice so far.
They must certainly block out the fact that they could feed hundreds of people with what we trash.
And I'm not talking about the mistakes. I'm talking about the perfectly good stuff that the cooks make so they learn to do it properly and then we throw it away because there's not 20 people sitting out there who want to eat 5 meals a night.
Why they don't let the staff eat it I do not know. That would be just too uncorporate of them.
The pies DO get eaten at least. So I'm told. They aren't total monsters at least.
The servers get to eat them.
Don't know when I'M gonna get a damn pie but apparently if I have the fastest prep time on certain items I will win a free pie a week for a YEAR! I gotta at least try for that.
The day shift is 3 dudes I think, and evening shift is me and an older goofy lady (who may or may not be a former neighbor from the Asylum) so I feel pretty confident about my time.
Our trainer said we did much better with the pies than the guys did.
My toe is numb at the end of every day. So that's new.
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