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Watched a line cook plate 60 covers on a Tuesday with one squeeze bottle and a hotel pan
Two weeks ago I picked up a shift at a spot in Portland to help a friend who lost his saute guy. The new kid on the line didn't have a single squeeze bottle for anything, he just kept a hotel pan of sauce on the flat top and used a ladle. His plating was cleaner than mine and he never once broke his rhythm during the rush. I have been buying squeeze bottles for 12 years and never asked if I actually needed them all. Does anyone else keep their sauces in a pan like that or is this just a Portland thing?
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jana_lewis1627d ago
Ladle on a flat top isn't really a pan of sauce though, it's a warmer.
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