Unanswered Kitchen Questions

Discussion in 'Food & Cooking' started by kuan, Aug 16, 2002.

  1. kuan

    kuan Moderator Staff Member

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    Retired Chef
    Why is it that...

    At least once every other week, someone forgets to turn on the fryer?

    There's always at least one extra vegetarian at banquests?

    There is always something in the walkin and nobody knows what it is?

    It takes 5 cooks to figure out how to turn on the dishmachine?

    Servers can't cut lemons on a cutting board?

    Your coffee always gets cold before you can get to it?

    On a slow day, the rush never happens until someone punches out?

    There are at least 5 half used grillbricks underneath the stove but nobody knows what to do with them?

    Nobody seems to be able to find the fresh batch of dressing which was made last night?

    Final question:

    WHEN WAS THE LAST TIME YOU WASHED YOUR HAT?!?!? :D

    Kuan
     
  2. peachcreek

    peachcreek

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    For the same reason people can't seem to remember to pull things out of the freezer BEFORE you need it.

    And why if you or one of your key staff come in with a hangover you will always be busier than you are prepared for!
     
  3. kokopuffs

    kokopuffs

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    ...or why some "chefs" store freshly chopped onions next to tonights Chocolate Mousse. Sh*t happens. 'Er, I mean, osmosis occurs!