Hello fellow chefs,
I'm wondering what the situation is like in your restaurants and your expectations of the service staff when it comes to dirty plates.
My situation: We are a fairly large restaurant (300 seats). I've been in a battle with the F.O.H. for a couple of years now (yes years :lol![:)]( "Smile :)")
. The staff stack their dishes like: plate, silverware, plate, silverware..etc. and then sticks that into the pit to get washed, sometimes with paper garbage as well. I have been asking them (for...
Dish Pit and Servers
I'm wondering what the situation is like in your restaurants and your expectations of the service staff when it comes to dirty plates.
My situation: We are a fairly large restaurant (300 seats). I've been in a battle with the F.O.H. for a couple of years now (yes years :lol
. The staff stack their dishes like: plate, silverware, plate, silverware..etc. and then sticks that into the pit to get washed, sometimes with paper garbage as well. I have been asking them (for...Dish Pit and Servers