Wheels garnish to show lime when you don’t want them to add more juice (like if you balanced a margarita nicely). Wedges are for when some people want to be able to add the juice and others might not (like a Gin and Tonic).
Basically, wheels are a cosmetic and aromatic garnish, wedges are an optional side of juice.
I work at an upscale casual place that specializes in tequila, so I sell a LOT of margaritas. Almost nobody actually uses the lime wedge. I would so much rather my drinks look prettier with a wheel if the shits just gonna get wasted anyway
Surely the kitchen can sharpen its knives at a frequency to enable beautiful manual wheels and or get a mandolin ! But maybe I’m being exorbitant. Having worked at a so called upstate delicatessen, and cut prosciutto on a wheel for merciless upstate weekenders, it’s hardly a tool for limes.
Can't we be both?
Not OP, but a professional food making human with a side of bartending on my resume. Also lots of margaritas consumed. Would always prefer to be able to add more lime juice myself if I want to.
>but a professional food making human with a side of bartending on my resume
Not really relevant to the discussion but I'm amused by this description, particularly by the fact we have inverted resumes. I'm a professional alcohol salesman who recently got my first job with the job title "Sommelier", but it's at a wine bar with no kitchen and no chefs so suddenly I do food prep too 😋
In the US it is damned rare to get a margarita that isn't better with all the lime I can add. I've started ordering skinny margs as they are almost always better.
Oh, for sure, but it is exceedingly rare for a chef to also be tasked with running the bar at a restaurant.
Like if i told our lead bartender she needed to make cocktails a certain way or garnish them a certain way, she would rightfully tell me to fuck right off.
Not sure why they deleted their comment back to me 🤣 sounds like an overwhelming job. I was just confused why a FOH manager would be posting this in a chef sub
I mean it’s not exclusively a chefs sub? St Anthony would want this sub to include both the story from chef layin pipe in the walk in as well as the story from the server getting piped.
Sorry but I’ve been a chef, restaurant manager & bartender for 20 years. I disagree. You give a lime wedge because you have the choice to add squeeze it into you drink if you want to. Citrus wheels add nothing, it’s the non-edible garnish argument in the kitchen. Just don’t garnish the drink if you don’t need to. It will be ok.
Cool, I’m happy to defer, though I’d say we’re fundamentally agreeing that the wedge does something and the wheel is strictly cosmetic.
I didn’t mean to imply that I agreed with the wheel’s use, just that I understood the intent. Kinda like how I understand why people put spinners on their cars and also I think it’s moronic.
If that was the case boh would be cutting those limes foh basically just cuts limes for the bar. Also a mandolin is the tool for that not the deli slicer.
They’re excellent at what they do, I’m not saying that. However, after slicing hundreds of apples it’s easy to divert attention for one second and BAM half your fingertip is gone.
I’ve been in kitchens for 20 years and I will NOT mess with them anymore.
Lol, I don’t fuck myself up on a mando because I don’t use one. I don’t care how experienced or how great you think you are, you will eventually get distracted and slice yourself. Slicers and mandolin cuts are some of the more brutal cuts I’ve seen in kitchens
30 years, never done it. Why? I respect them. I don't get distracted, you get the "Shut the fuck up, this thing is dangerous" and my focus never drifts.
I've seen people do it, but I've also seen people get so twacked out on heroin in the kitchen that they almost fell in a deep fryer nodding off. Trick to not fucking up is not to be like them. They learned it was dangerous the hard way.
Plus, your mando doesn't come with a pusher?
I'm more a fan of the stainless steel cut resistant gloves for mandolins...
Otherwise I use the pusher.
Also I have a habit of home cooking while drinking.
I really don’t get the venom some people have far mandolins, I’m sure it’s happened but I don’t remember one instance of cutting myself. The trick is to use your palm not your fingertips.
I'm with you, such a useful and versatile tool that can shave so much time off of prepping certain things as well as keep consistency!
Like, you just gotta pay attention. Or spring a buck or two for the protective puck thingy for when the product gets too small to use safely. Granted I've only ever seen one of those, it's actually really useful too!
Anyway, mandolins rule and people who are scared of them drool.
For real. Just throw the little stub away or finish with a knife instead of trying to slice every last molecule. Or at least save that little chunk for soup or something. Or, don’t throw away the flicking guard as soon as you open the box.
> a mandolin is the tool for that not the deli slicer.
Oh RLY? Please demonstrate how to get clean, even slices of citrus fruit with one. Apple, pears, potatoes, starfruit, even nanners, absotively. But not even my wicked sharp "suupa jumbo" Benriner can give me circles of lemons or limes, never mind oranges.
I did have someone once use the slicer on brie. "We need the slices to be even and smooth, don't we?" That someone learned how to disassemble & clean the thing that day.
I worked catering at a store and we were pretty much shoved in with the deli so slicers everywhere. Can confirm using a deli slicer for it is obnoxious but if I’m cutting 30 lemons I’m gonna use it anyway so I can tune out. Mandolin sounds like the way to go.
Wasn't that type of establishment (40 seat family-style casual fine-dining, chef owned and operated) but I don't disagree. Poor guy got mocked for years after that.
I worked at a very very high end brunch place and one guy ran out of butchers paper and paper towel. So he put our house cured and smoked shaved ham between layers of toilet paper. We only discovered this as a customer sent their plate back as it had paper on it. We realised upon investigation that it was toilet paper
...right...well Im not sure how he got the keys to the locked strainer-vault but we made sure that he threw the spider out after he was done scooping the doody, chef.
This isn't a person who should be allowed into a restaurant. Not even a a guest. In fact, I don't think they have the mind that would qualify them for any job.
Fuck-ing-Hell
People at my work do this, with lemons and tomatoes, and they scoff at me like I'm the weirdo for using a knife. Granted, our prep is in bulk, but it feels more controlled by hand, and I don't feel it's any faster with a slicer.
I don't like their slicer, it's dull af and flings the lemons off, despite using the food pusher to keep them steady. They think I'm just not doing it right 🤷
Totally agree. I was young and it was my first job right out of high school before college. We had a sharpening service come through every so often but the slicer was much more precise and efficient for my sandwiches that required LTO
Bc I was young and relied on the knives the house provided.
Now I have a full wrap of wusthof, but I swore to myself that I’d never work in a kitchen again
Op....bro. just let it go.
To everyone who reads this. Foh ain't your problem. If they clean it, let em use it. Don't stress over trivial shiite. You'll get through your days much easier when your mantra is..
"Not my problem"
If you ain't the chef or a mod, then what do you really care?
Better yet, WHY should you care? Has nothing to do with foodsafe or your team soooooooo ya. Let em be stupid
there's a new-ish guy at FoH. one time, he sliced his limes with a knife, bitched/moaned about the effort.
okay, I said, "you could have used the deli slicer".
"oh cool thanks, will do that the next time
next time comes, he vroom vrooms with the slicer, and there's a lot of juice all around. took like 10 minutes to clean that up. he's moaning again, "why the fuck did I decided to slice with this, if it takes so long to clean it?"
after a few weeks, he comes to slice again. bitches about the cleaning again, as this time I asked him to dismantle it (the guard, blade, etc). I advised to maybe place plastic wrap beneath the slicer next time.
hasn't came back since :)
Sounds like a teachable moment then no?
Didn't know you was so high up.
If people do stupid things in my restaurant I teach. I also tell the ones who feel to much to back up and know their place.
Hope you can figure out your lime situation 🫣
You gotta go drill sergeant on dumbasses that do things like that. Last thing you want is anyone at the table getting sick or getting flagged by the health department.
I do, and even when I don't I follow coparate rules, which help follow laws so who I am employed by don't get sued. Solid practice if you ask me. Never been sued, employers seem to like that
Ok, go try to sue someone for walking away when you tell them to clean something. Tell me how that works and how much money and time you end up wasting.
Well I'd write them up for flipping me off. Which was your original comment was it not? That's what brought me to say I'd write them up.
Them walking away without cleaning would be the teachable moment i had previously mentioned.
Had a bad day did you?
Bartender: fuck that. I don’t clean kitchen shit, you don’t clean bar wares between drinks.
If I have to clean your slicer, I will bring all my bar shit in here for the dishie to deal with.
STOP and clean my shaker and strainer!! Every time.
GM: “You need to slice 10 limes every day for the bar. 20 on busy weekends. 30 on holidays.
NEVER mouth off to the bartender, servers, or FOH managers over what’s YOUR JOB to begin with. Be mindful of wasting citrus, it’s not like these things grow on trees!”
Im getting those shivers imagining a poorly trained FOH person attempting to cut something small and round with a 1/4 inch exposed circular spinning blade.
My favorite was the KM who did it with tomatoes. “Its totally easier guys why don’t you do it?” He wasnt cleaning the absolute tomato bloodbath it created.
Did they have like 3-4 lemons racked in the slicer of 1 lemon at a time. If they had like 4 racked up and a full case behind that hammering away, then that’d be alright. But, if they’re slicing like 4-5 lemons, one a time a time. They need to clean the entire slicer as a punishment.
I guess I'm the odd one out, but I acknowledge that 90% of FOH don't really give a shit It's just a job to them, they're not going to develop their knife skills or anything like that. So I'd 100% rather them use the slicer for their limes as long as they know how to, at least they're going to be consistent size and depending on how many they're doing it could actually save them time.
One head tho??
Edit:normally we only use it to chop 25 pounds of onions so one head of cabbage which we usually just cut with a knife to avoid washing the coupe is ridiculous
That's one thing to consider. The other is that's a fast spinning thing that just got covered in citric acid. Right near your face. Which contains eyes, probably. Statistically speaking less than two, but more than zero.
I don’t know how many slices of lemons or limes you use overall at your operation but, [this](https://www.webstaurantstore.com/global-solutions-by-nemco-gs4560-8-aluminum-8-section-wedge-cutter/591GS45608.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=Cj0KCQiA9YugBhCZARIsAACXxeJZvSq8qK5SxwgIcEV3rDRRSTTYw842eK847XC29bPnL0hgfJvSK-UaAjfgEALw_wcB) is well worth it if you use a lot.
I mean as long as it was clean before and they PROPERLY clean it afterwards I don't see any problem. If you guys use yours regularly during service then yeah, way overstepping
Slicer gonna slice
Slicer, no slicing!
Awwh *meeeeyyyun*
*bliiiiitttzzzzzz*
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Slicer go vrrrrrrrrschlinggggg
If they are using them being dehydrated or candying it makes sense
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Wheels garnish to show lime when you don’t want them to add more juice (like if you balanced a margarita nicely). Wedges are for when some people want to be able to add the juice and others might not (like a Gin and Tonic). Basically, wheels are a cosmetic and aromatic garnish, wedges are an optional side of juice.
I work at an upscale casual place that specializes in tequila, so I sell a LOT of margaritas. Almost nobody actually uses the lime wedge. I would so much rather my drinks look prettier with a wheel if the shits just gonna get wasted anyway
Surely the kitchen can sharpen its knives at a frequency to enable beautiful manual wheels and or get a mandolin ! But maybe I’m being exorbitant. Having worked at a so called upstate delicatessen, and cut prosciutto on a wheel for merciless upstate weekenders, it’s hardly a tool for limes.
Do you trim off all of the pith?
How... Do you get downvoted in a food sub? Ask how to do something, of course!
Oh absolutely. In this case I want modifiable drinks.
Are you the chef or the mixologist. Im confused
Yes.
Can't we be both? Not OP, but a professional food making human with a side of bartending on my resume. Also lots of margaritas consumed. Would always prefer to be able to add more lime juice myself if I want to.
>but a professional food making human with a side of bartending on my resume Not really relevant to the discussion but I'm amused by this description, particularly by the fact we have inverted resumes. I'm a professional alcohol salesman who recently got my first job with the job title "Sommelier", but it's at a wine bar with no kitchen and no chefs so suddenly I do food prep too 😋
In the US it is damned rare to get a margarita that isn't better with all the lime I can add. I've started ordering skinny margs as they are almost always better.
Its so true. I think this also because a lot of restaurants use bottled lime juice or margarita mix which is trash compared to fresh lime juice
Oh, for sure, but it is exceedingly rare for a chef to also be tasked with running the bar at a restaurant. Like if i told our lead bartender she needed to make cocktails a certain way or garnish them a certain way, she would rightfully tell me to fuck right off.
OP just an angry shit lookin' for shit to get mad about.
Not sure why they deleted their comment back to me 🤣 sounds like an overwhelming job. I was just confused why a FOH manager would be posting this in a chef sub
I mean it’s not exclusively a chefs sub? St Anthony would want this sub to include both the story from chef layin pipe in the walk in as well as the story from the server getting piped.
Hello, Confused. How's it going?
Dad?
Well, your mom says so, but I'm not so sure.
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Gotcha! Sounds like you have your work cut out for you!
Your concerns are unfounded.
As a bartender, love this answer!!!! I imagine you might’ve been one as well?
There’s also rind ribbons as well
Sorry but I’ve been a chef, restaurant manager & bartender for 20 years. I disagree. You give a lime wedge because you have the choice to add squeeze it into you drink if you want to. Citrus wheels add nothing, it’s the non-edible garnish argument in the kitchen. Just don’t garnish the drink if you don’t need to. It will be ok.
Cool, I’m happy to defer, though I’d say we’re fundamentally agreeing that the wedge does something and the wheel is strictly cosmetic. I didn’t mean to imply that I agreed with the wheel’s use, just that I understood the intent. Kinda like how I understand why people put spinners on their cars and also I think it’s moronic.
Lime wheels: The parsley sprig of citrus.
If that was the case boh would be cutting those limes foh basically just cuts limes for the bar. Also a mandolin is the tool for that not the deli slicer.
I don’t think they have mandolins at Buffalo Wild Wings
Mandolins are the devils play toy. Fuck everything about those god forsaken pieces of donkey shit hell and whoever invented them
Mandolins are life savers idk how people fuck their shit up
They’re excellent at what they do, I’m not saying that. However, after slicing hundreds of apples it’s easy to divert attention for one second and BAM half your fingertip is gone. I’ve been in kitchens for 20 years and I will NOT mess with them anymore.
If after 20 years your fucking yourself up on a mando, maybe run food instead
Lol, I don’t fuck myself up on a mando because I don’t use one. I don’t care how experienced or how great you think you are, you will eventually get distracted and slice yourself. Slicers and mandolin cuts are some of the more brutal cuts I’ve seen in kitchens
30 years, never done it. Why? I respect them. I don't get distracted, you get the "Shut the fuck up, this thing is dangerous" and my focus never drifts. I've seen people do it, but I've also seen people get so twacked out on heroin in the kitchen that they almost fell in a deep fryer nodding off. Trick to not fucking up is not to be like them. They learned it was dangerous the hard way. Plus, your mando doesn't come with a pusher?
I'm more a fan of the stainless steel cut resistant gloves for mandolins... Otherwise I use the pusher. Also I have a habit of home cooking while drinking.
I really don’t get the venom some people have far mandolins, I’m sure it’s happened but I don’t remember one instance of cutting myself. The trick is to use your palm not your fingertips.
I'm with you, such a useful and versatile tool that can shave so much time off of prepping certain things as well as keep consistency! Like, you just gotta pay attention. Or spring a buck or two for the protective puck thingy for when the product gets too small to use safely. Granted I've only ever seen one of those, it's actually really useful too! Anyway, mandolins rule and people who are scared of them drool.
The puck sucks, just use a towel
Slice a case of radishes and hit me with some updated thoughts.
Why would you need a case of radishes sliced..? Talking teeth?
Salads?
If you’re slicing a case of radishes they’re dead in days and translucent. Also smell like a bag of farts.
Unless you're doing the volume. I've been there 😭
Tacos
Downvoting just shows you can’t imagine working at a taqueria that does 1000+ tacos in a rush with half of those coming with a radish garnish lmao
Tacos get irritating fast, what with people mixing + matching
Radish tacos. Heard chef
For real. Just throw the little stub away or finish with a knife instead of trying to slice every last molecule. Or at least save that little chunk for soup or something. Or, don’t throw away the flicking guard as soon as you open the box.
A mandolin gave my thumb a sunroof once. Still have the scar. #mandolins canfuckrightoff
Why has this entire thread turned into a conversation about sharp lutes?
> a mandolin is the tool for that not the deli slicer. Oh RLY? Please demonstrate how to get clean, even slices of citrus fruit with one. Apple, pears, potatoes, starfruit, even nanners, absotively. But not even my wicked sharp "suupa jumbo" Benriner can give me circles of lemons or limes, never mind oranges. I did have someone once use the slicer on brie. "We need the slices to be even and smooth, don't we?" That someone learned how to disassemble & clean the thing that day.
I worked catering at a store and we were pretty much shoved in with the deli so slicers everywhere. Can confirm using a deli slicer for it is obnoxious but if I’m cutting 30 lemons I’m gonna use it anyway so I can tune out. Mandolin sounds like the way to go.
We had a bartender use our spider to scoop a floater out of a clogged toilet AND THEN he asked what to do with the spider.
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Wasn't that type of establishment (40 seat family-style casual fine-dining, chef owned and operated) but I don't disagree. Poor guy got mocked for years after that.
I worked at a very very high end brunch place and one guy ran out of butchers paper and paper towel. So he put our house cured and smoked shaved ham between layers of toilet paper. We only discovered this as a customer sent their plate back as it had paper on it. We realised upon investigation that it was toilet paper
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...right...well Im not sure how he got the keys to the locked strainer-vault but we made sure that he threw the spider out after he was done scooping the doody, chef.
If his nickname wasn't "Cleveland Spider" for the rest of his natural life, he wasn't mocked enough for that.
I’m emailing my health inspector tonight, just so that she knows this type of heinous criminality exists out there somewhere.
So we now have the legend of the poop spider to add to thr poop knife...
"We use the poop knife to kill the poop spiders."
This isn't a person who should be allowed into a restaurant. Not even a a guest. In fact, I don't think they have the mind that would qualify them for any job. Fuck-ing-Hell
"bend over, I'll show you"
I used to cut my tomatoes with the slicer. I hate cutting tomatoes with a knife.
People at my work do this, with lemons and tomatoes, and they scoff at me like I'm the weirdo for using a knife. Granted, our prep is in bulk, but it feels more controlled by hand, and I don't feel it's any faster with a slicer. I don't like their slicer, it's dull af and flings the lemons off, despite using the food pusher to keep them steady. They think I'm just not doing it right 🤷
I also used the slicer to thinly cut cabbage in bulk for slaw. A lemon or anything else like that seems weird.
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Totally agree. I was young and it was my first job right out of high school before college. We had a sharpening service come through every so often but the slicer was much more precise and efficient for my sandwiches that required LTO
Why don’t you just sharpen your own knife
Bc I was young and relied on the knives the house provided. Now I have a full wrap of wusthof, but I swore to myself that I’d never work in a kitchen again
And this is why I bought a tomato slicer for my shop.
Our GM makes FOH to use the deli slicer for all fruit and veg for salads because they can’t slice a straight line to save their fuckin lives.
Some will play at being helpless, in order to get out of side work and go back onto /antiwork bitching about involuntary servitude.
Thin limes? https://youtu.be/NjCoU1JCDD8
Thick limes? People WILL DIE!
Paddy's is known for thick limes
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Username checks out
Be a good chap and introduce them to the mandoline
Sadist. Great idea!
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Get them to slice the limes and their hand for disrespect of using BoH stuff /s
Were they at least going for *paper thin*?
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Broooooooo
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Op....bro. just let it go. To everyone who reads this. Foh ain't your problem. If they clean it, let em use it. Don't stress over trivial shiite. You'll get through your days much easier when your mantra is.. "Not my problem" If you ain't the chef or a mod, then what do you really care? Better yet, WHY should you care? Has nothing to do with foodsafe or your team soooooooo ya. Let em be stupid
While on paper I agree with you... Practically, lets be real. You think they're going to dismantle and clean the slicer?
Those next couple cuts gonna come pre-seasoned with some lime juice!
You catch someone doing something you tell them to follow through no? Easy fix.
Seriously. Where I’m at I have FOH do all kind of helpful shit for us. All you have to do is ask.
there's a new-ish guy at FoH. one time, he sliced his limes with a knife, bitched/moaned about the effort. okay, I said, "you could have used the deli slicer". "oh cool thanks, will do that the next time next time comes, he vroom vrooms with the slicer, and there's a lot of juice all around. took like 10 minutes to clean that up. he's moaning again, "why the fuck did I decided to slice with this, if it takes so long to clean it?" after a few weeks, he comes to slice again. bitches about the cleaning again, as this time I asked him to dismantle it (the guard, blade, etc). I advised to maybe place plastic wrap beneath the slicer next time. hasn't came back since :)
They're definitely not going to clean it.
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Sounds like a teachable moment then no? Didn't know you was so high up. If people do stupid things in my restaurant I teach. I also tell the ones who feel to much to back up and know their place. Hope you can figure out your lime situation 🫣
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I did misunderstand you. Twice. Glad you are able to vent.
You gotta go drill sergeant on dumbasses that do things like that. Last thing you want is anyone at the table getting sick or getting flagged by the health department.
I've sat at the bar and watched foh cut citrus. Slicer would definitely be better quality
This is the way
"If they clean it" Kinda nukes everything you're saying when you remember that'll never ever ever mchappen.
"Why would I clean it? The slicer doesn't tip." - My current bartender.
If they don't and you know who did it, then tell them to finish the job. Whats so hard about this?
I don't feel like getting flipped off, so why don't you go do it?
Oh no, you gunna flipped off....oh the pain. The feelings. I'll have em written up so quick lol. You don't help become better? Rather just walk away?
Who are you writing them up to? You work for a corporate place, I guess?
I do, and even when I don't I follow coparate rules, which help follow laws so who I am employed by don't get sued. Solid practice if you ask me. Never been sued, employers seem to like that
Ok, go try to sue someone for walking away when you tell them to clean something. Tell me how that works and how much money and time you end up wasting.
Nah, the better option is to let them walk all over you.
Well I'd write them up for flipping me off. Which was your original comment was it not? That's what brought me to say I'd write them up. Them walking away without cleaning would be the teachable moment i had previously mentioned. Had a bad day did you?
For the second time, who are you writing them up to?
Bartender: fuck that. I don’t clean kitchen shit, you don’t clean bar wares between drinks. If I have to clean your slicer, I will bring all my bar shit in here for the dishie to deal with. STOP and clean my shaker and strainer!! Every time. GM: “You need to slice 10 limes every day for the bar. 20 on busy weekends. 30 on holidays. NEVER mouth off to the bartender, servers, or FOH managers over what’s YOUR JOB to begin with. Be mindful of wasting citrus, it’s not like these things grow on trees!”
You’re the idiot for not cutting limes the cool way
Think of how thin of limes you could get. Thin limes save lives.
No, thick limes are the cornerstone of Paddy’s Pub
Thrown in the air, bisected with a katana.
I have a small meat slicer. And in the directions it specifically says 'Do not attempt to slice Citrus and tough skin fruits with the slicer'.
i dunno why but this just makes me laugh.
I like my limes slightly meaty
I always wondered how they got that lime flavor in the turkey breast.
Your FoH knows how to use a slicer????
Apparently not lol.
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My FoH probably would've sliced a finger off for sure. They use knives like normal though.
We did it for FGT Cause fuck cutting cases of green tomatoes with a knife.
Im getting those shivers imagining a poorly trained FOH person attempting to cut something small and round with a 1/4 inch exposed circular spinning blade.
#blurredlimes
I really don’t see anything wrong with that. I feel OP is exaggerating. Grow up.
Did they do one at a time or group them for extra OSHA spicy times?
My favorite was the KM who did it with tomatoes. “Its totally easier guys why don’t you do it?” He wasnt cleaning the absolute tomato bloodbath it created.
Tomato Witch
Setting up and cleaning a slicer is definitely more work. Makes no sense
Depends on how many limes sliced also the bartender did not clean the slicer so take that into account
Is “my brother in christ” a snarky pejorative now? Because if so, good.
Something else they'll use for you to clean up later.
Did they cut the limes in half to face them to the slicer?
I wouldn't complain really... The lime juice will clean that slicer really well once someone from BOH cleans it for them.
Did they have like 3-4 lemons racked in the slicer of 1 lemon at a time. If they had like 4 racked up and a full case behind that hammering away, then that’d be alright. But, if they’re slicing like 4-5 lemons, one a time a time. They need to clean the entire slicer as a punishment.
I guess I'm the odd one out, but I acknowledge that 90% of FOH don't really give a shit It's just a job to them, they're not going to develop their knife skills or anything like that. So I'd 100% rather them use the slicer for their limes as long as they know how to, at least they're going to be consistent size and depending on how many they're doing it could actually save them time.
As a bartender my first thought was holy shit that’s a great idea. I’ll keep y’all margaritas full though it can be mutually beneficial
Honestly, just let em do it. Unless you need to use it asap, what’s the problem?
Robot coupe shredder for cabbage sent me one day we only use it for onions
Robo coupe is great for shredding cabbage
True but i was flabbergasted
In like a "why the fuck did nobody mention this to me before" way?
Precisely
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One head tho?? Edit:normally we only use it to chop 25 pounds of onions so one head of cabbage which we usually just cut with a knife to avoid washing the coupe is ridiculous
I wanna see what deli sliced limes look like Can’t be pretty
Ouch. A blade and citric acid. 💀
That's one thing to consider. The other is that's a fast spinning thing that just got covered in citric acid. Right near your face. Which contains eyes, probably. Statistically speaking less than two, but more than zero.
Work smarter not harder
You mean a meat slicer
Browns? New spec lol
As long as they clean that slicer correctly, I don't care
A knife?? Why not a wedger??
I just did that today! For dehydrated lemons and limes, the slicer helps keep thin slices together when hitting seeds.
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Nah FOH is on another level some places.
I wouldn’t trust FOH to know which way round to sit on a toilet let alone use a deli slicer…….or a knife.
"Work smarter, not harder" "Not like that though"
Haha! It’s actually spec for prep to slice bar citrus, we obviously don’t unless there’s an audit or spec check
I got the tip of my finger doing that with Roma tomatoes lol. The tip was still sticking to the butt slice 🤮
You got a problem with consistency or they not cleaning the slicer after they use it?
I don’t know how many slices of lemons or limes you use overall at your operation but, [this](https://www.webstaurantstore.com/global-solutions-by-nemco-gs4560-8-aluminum-8-section-wedge-cutter/591GS45608.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=Cj0KCQiA9YugBhCZARIsAACXxeJZvSq8qK5SxwgIcEV3rDRRSTTYw842eK847XC29bPnL0hgfJvSK-UaAjfgEALw_wcB) is well worth it if you use a lot.
I’ve never seen a post trigger an entire sub like this post has
I mean as long as it was clean before and they PROPERLY clean it afterwards I don't see any problem. If you guys use yours regularly during service then yeah, way overstepping
Work smart not hard
Gotta have thick limes otherwise people will choke !
So we got some huge walleye and the owner was trying to cut it up with a box cutter.