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That Friday night when the soup station went sideways on me
I was working the line at a place in Portland back in 2018 and we had a 90 cover night. The new guy forgot to turn the burner off on the lobster bisque and it scorched the bottom so bad we had to dump the whole batch and start over. We ended up subbing in a quick tomato bisque we had prepped for Saturday, and I still had to tell the owner about the loss - cost us about $120 in cream and lobster shells. Has anyone else had a junior cook ruin something expensive on a busy night?
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thea70429d ago
That $120 story honestly changed how I look at stuff like this. I used to think the owner should just eat the loss and move on, but hearing about a small kitchen losing that much on one mistake made me realize how tight the margins really are. A place doing 90 covers might only clear a few hundred bucks a night profit wise. So losing over a hundred dollars in ingredients because someone forgot a burner is basically wiping out half the nights work. I get why you had to tell the owner, it sucks but they need to know where the money is going. That kind of waste adds up fast.
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