miam75•3d ago

Rant: why do line cooks keep leaving my reach-in open

I walked into the walkway last Saturday night during a 200-cover rush and found the lowboy door hanging wide open. Someone had jammed a hotel pan in the way and just walked off. I spent 10 minutes checking temps on all the prep and had to toss a full cambro of hollandaise that hit 62 degrees. Anyone else deal with this or am I the only one losing sleep over temp logs?

2 comments

2 Comments

wilson.kelly3d ago

Heard a buddy once found a whole sheet tray of steaks sitting out because some cook used the door as a shelf.

wesley_martin3d ago

Used to think the door shelf thing was just a myth until a similar thing happened at my last gig. Someone propped the freezer door open with a hotel pan of chicken, then forgot it was there. Door closed, pan fell, chicken sat out for hours. @wilson.kelly your buddy's story is EXACTLY the kind of thing that made me check every damn door before I walk away now. Changed my whole mindset on that one.