Hot take: I stopped plating fry baskets over the pass after a Friday disaster

Two Fridays ago I was working the line at a spot in Sacramento and sent out a basket of calamari that sat under the heat lamp for 4 minutes because the server got stuck at table 12, and it came back soggy and greasy with a full refund on a $16 plate. Now I hold the basket in the window and call the server by name before it hits the pass, even if the ticket's not up yet. Anybody got a better system for keeping fried stuff crisp when the front of house is slammed?

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finley_lopez9820d ago

I used to just trust the heat lamp for a quick second, figured 2 minutes wouldn't kill it. Then I watched a $14 fish taco basket go out limp on a Saturday and had to remake the whole thing. Now I call the server's name the second it comes out of the fryer too, no basket sits on that pass.

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