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Watched a new hire salt the pasta water like it was soup stock and ruin 40 orders at our spot in Boise
Kid came in hot from culinary school and dumped a full cup of kosher salt into the big pasta pot during Friday rush. I caught it right as he was about to drop the first batch of linguine, but he'd already done it twice on the earlier shifts and nobody flagged it. Pasta came out salty enough that two tables sent plates back and a regular at the bar asked if we'd changed the recipe. Talked to him after close and he said his instructor told the class to "season it like the sea." Problem is nobody told him the sea isn't a 20 quart pot with a rolling boil. How are you all training new cooks on basic ratios without making them feel like you're hovering?
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olivia_wilson25d ago
Ngl my first week on the line I once grabbed the sugar bin instead of salt and made a whole batch of gnocchi taste like dessert. Biggest lesson for new cooks is just show them the actual measuring cup and ratios before service, not after.
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