...another look at the differences.......

I know we've been here before...we compared uniforms and eating policies.......but there's


some really good stuff here....so lets go back for a minute....and this time we'll compare


sidework....



Bread


Private restaurant:

"We need bread!"



Corporate restaurant:

First you (you, meaning the server assigned to bread that evening) have to make sure the

oven is set at 350 degrees....make sure there's plenty of trays of bread thawed and ready

to go in the oven....if you start running low....get a case out of the deep freeze....and

tray it up so it's thawed in time.....before putting bread in the oven...you first must

brush it with olive oil...(be sure and keep your white shirt clean)...don't forget to set

the timer.....then run out front, to the bread station and set the timer there, as

well....if the dipping oil runs low, refill it, even if you have to go to the walk-in to

get more oil and your section is full, wile your at it...see if the timer went off, hunt

down the worn out useless oven mitts...and bring the hot trays of thawed out frozen bread

to the front...and that's just your running sidework during the shift...



Kitchen



Private restaurant:

Wipe down those counters....put plastic wrap over the silverware....shut off the bread

warmer...empty the leftover bread into a basket and replace the pans.





Corporate restaurant:

Empty leftover iced tea into large container, clean iced tea machine....empty coffee

urns...clean...take off brew baskets, give to dishwasher...wipe down machine....take

grates out of cappuchino machine...give to dishwasher...wipe down machine...(good luck

cleaning the steaming wand)...refill ice bin...take nozzles off of soft drink machine and

soak in soda water, take grate out of soft drink machine, and backsplash, and give to

dishwasher...restock paper towels, straws, to go containers, to go bags, refill plastic

boxes that hold coffee, if necessary...wipe down counter, wipe down what we lovingly call

the puke wall....it is the wall behind the garbage can we scrape all the leftover food

into, put glass racks up on shelf, sweep, restock coffee cups, beverage glasses, tea pots,

coffee saucers, spoons....there may be more...but you get my drift....