2011-01-12, 11:46 PM
Kurtle Wrote:Restaurants dont fully cook their bacon when prepping for the day. It will be cooked to the point where if it's heated for a minute it will be hot and crispy for the customer instead of powder.
COOK POWERS GO!
We do. I got yelled at because it wasnt cooked quite enough (6 year long big fight between my dad and I on bacon). I prefer my bacon not dust, my dad makes his pretty much...dust.... because customers dont whine. ._.
Our bacon isnt reheated either, we put it into a hot box with a seal (Hard to describe).
madanthony Wrote:Weak pomegranate. Only 345 strips of bacon? I work for MSU cafeterias son, I'll throw out that much in dish room because it wasn't eaten by the end of the shift. And it'll be a small enough portion of what was made that no one misses it.
That was a university.
We own a smallish restaurant in a mining town. << 300 served is a nice day for us.