I was taking a low-key tour of a potential clients restaurant, a very busy fast casual concept.
We were walking the back kitchen area which was small but was as clean and space efficient as a military submarine.
Impressive as hell, quite frankly.
The knifes were all synchronized on the magnetic strip, the dry goods on the shelves at attention, grocery style. The storage bins had custom-labels, not an inch of space wasted. I think even the labels, had labels.
It was like the food prep Batcave, all the Bat tools nested in their predesignated spots, poised for action. If Batman was dicing tomatoes, and cutting lettuce.
My first serving job was at a now defunct restaurant chain, The Good Earth.
The money was terrible, the food was beige and bland and the whole place had this funky cleaning solution/curry-ish smell that attached itself to your jeans and was superhero impervious to any type of laundry detergent.
I don’t think they even served curry-so there is THAT mystery.
My General Manager at the time was Kurt. He was a tall, lanky man who always looked like he wished he were somewhere else, he wore the same pair of pants everyday and grimaced when he attempted a smile, which wasn’t often. More