What are some restaurant kitchen horror stories?
One horror story is finding a rat in the food storage area. I once worked in a small restaurant and one day, a chef opened the pantry to get some flour and there was a big rat scurrying around. It was disgusting and we had to throw out a lot of food.
I heard of a situation where a cook had a really bad cut on his finger but continued to work without proper bandaging. Blood got into the food he was preparing. When the customers complained about an odd taste, they later found out what had happened. It was a huge scandal for the restaurant and it almost got shut down.
There was a time when the dishwasher in a restaurant kitchen was constantly breaking down. Dirty dishes piled up everywhere. The smell was awful and it attracted flies. Some of the dishes even had to be reused without proper cleaning because there were no clean ones left. This was a major health hazard.
What are some funny restaurant kitchen stories?
In a busy kitchen, a new cook was trying to flip a pancake but it flew out of the pan and landed right on a customer's plate as the waiter was passing by. The customer was so surprised but took it in good humor. There was a lot of laughter in the kitchen afterwards. It taught the new cook to be more careful and also showed that sometimes these little accidents can create a fun memory.
What are some Hell's Kitchen restaurant success stories?
There was a Hell's Kitchen restaurant that focused on excellent customer service. They trained their staff to be extremely friendly and efficient. They also had a great interior design that made the dining experience very pleasant. This combination led to a lot of positive word - of - mouth. Customers would recommend it to their friends and family, which in turn increased their business significantly.
What are some kitchen horror stories?
One kitchen horror story could be when a person was making a big dinner and the oven suddenly stopped working in the middle of baking a large turkey. All the guests were about to arrive and there was no time to fix it or cook the turkey elsewhere.
Restaurant kitchen stove
The kitchen stove was one of the necessary equipment in the restaurant kitchen. The types of kitchen stoves in the restaurant included big pot stoves and small stir-fry stoves. The heating types included induction stoves and gas stoves. The big pot stove was divided into single-headed big pot stove and double-headed big pot stove. The small stir-fry stove had single-headed single-tailed small stir-fry stove, double-headed single-tailed small stir-fry stove, double-headed double-tailed small stir-fry stove, etc. In addition, the kitchen stove could also be equipped with kitchen appliances such as a range hood, an oven, a rice cooker, a microwave, and a refrigerator. The design of the kitchen stove needed to pay attention to the position of the stove. It was not suitable to face the kitchen door. It was best to have a wall as a support. As for the price, brand, size, and other specific information of the kitchen stove, he needed to further search or consult relevant professionals.
What are some kitchen remodel horror stories?
A common kitchen remodel horror story involves miscommunication. For example, the homeowners think they've clearly communicated their vision of a modern, minimalist kitchen. But the contractors end up installing very traditional cabinets and countertops that don't match at all. There are also issues like wrong measurements. Say the planned island is too big for the space, so it blocks the walking paths in the kitchen. This leads to a lot of re - work and extra costs.
What are some of the BuzzFeed Kitchen Horror Stories?
Another horror story could be the great ingredient mix - up. Someone might mistake salt for sugar while baking, resulting in a very unpalatable cake. They start off following the recipe carefully but one wrong ingredient can completely ruin the final product. This can be a real disaster especially when you are baking for an event or for guests.
Restaurant kitchen design layout
The layout of a restaurant's kitchen was a crucial part of the restaurant's operations. A reasonable kitchen design could improve work efficiency, reduce costs, and ensure food quality and hygiene. The design of the restaurant kitchen should consider the following factors: 1. Kitchen functional division: A good kitchen design should fully consider the reasonable layout of each functional area. According to the general needs, the kitchen could be divided into raw material storage area, washing area, food processing area, and dining area. The raw ingredients storage area should be located at the back of the kitchen, so that the chefs could easily access the ingredients they needed at any time. The washing area should be adjacent to the raw material storage area, so that it was convenient and quick to wash the ingredients. The food processing area corresponded to the washing area, mainly including cutting, processing, cooking, and other operations. It should be designed as an open area to facilitate the operation and communication of chefs. The serving area should be located near the exit of the kitchen so that it would be convenient to send food to the restaurant. 2. Work flow optimization: In the kitchen design layout, the optimization of the work flow is the key. Through a reasonable layout, it could reduce the distance and time for people to move, and increase work efficiency. For example, the main tasks carried by the refrigerator, sink, and stove were connected to form an imaginary triangle line, making it easier for the chef to move around these main functional areas. 3. Wall and floor decoration: The kitchen walls should be made of non-toxic, odorless, waterproof, smooth, and not easy to scale light-colored materials. The ground should be made of wear-resistant, impervious, corrosion-resistant, anti-slip and easy-to-clean materials, and the ground drainage should be handled well. 4. Kitchen equipment layout: The layout of the kitchen equipment should consider the convenience of cleaning and maintenance. The width of the passage should not be less than 1.2 meters, and the general passage should not be narrower than 0.7 meters. The suction speed of the exhaust hood should generally not be less than 0.5 m/s, and the speed in the exhaust pipe should not be greater than 10 m/s. The make-up air volume in the kitchen and the food preparation room should be about 70% of the exhaust air volume, and the negative pressure in the room should not be greater than 5 Pa to prevent oil smoke and smell from drifting to the dining room. In short, the design and layout of the restaurant kitchen should be rationally planned according to factors such as functional division, work process optimization, and equipment layout to improve work efficiency, reduce costs, and ensure food quality and hygiene.
What are some jezebel restaurant horror stories?
One horror story could be about finding a hair in the food. It's really disgusting when you're all excited to eat and then spot a long strand of hair in your meal. It makes you question the hygiene of the kitchen.
What are some Chinese restaurant horror stories?
In some Chinese restaurants, there are rumors of using very low - quality ingredients that are not fresh. I heard about a place where the fish smelled off even before it was cooked. The owner was trying to cut costs by buying the cheapest ingredients available. This not only affects the taste but also poses a health risk to the customers.
What are some subway restaurant horror stories?
One horror story could be finding a hair in the sandwich. It's really disgusting when you take a bite and suddenly see a strand of hair. Another might be getting food poisoning from their food. You eat at Subway and then end up with a really bad stomachache, vomiting and diarrhea. It makes you wonder about the hygiene standards.