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My dish pit guy in Dallas called out my seasoning habit and it changed how I run my whole line
Two Fridays back we got slammed with a 90 cover rush and I watched our new hire Marcus taste the gumbo four times without adding anything. I finally asked him why and he said he was checking if the spice was still there after the roux sat. That made me realize I had been blind seasoning every single pot for 6 years at the Oak Lawn spot instead of tasting after each step. So the next shift I made everyone taste at three points and write it on a clipboard by the station. We dropped 12 remakes that Saturday compared to the usual 25. Does anyone else make their cooks log taste notes or is that just overkill for a small kitchen?
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sanchez.mary29d ago
Man come on, 12 vs 25 remakes could just be a slower night or Marcus finally settling in. You changed like three things at once and then pinned it all on the clipboard, that is not really proof of anything. And making cooks stop mid rush to write notes? On a 90 cover friday? That clipboard is gonna get greasy and ignored by week three, mark my words. Tasting at each step is just good cooking, sure, but turning it into homework for the whole line feels like a lot for a small spot.
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