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Brine and season. Cook in high heat roaster, whole. Serve over roasted potato and veggie meddle. Sauced very very lightly with wine gravy (red or white can be correct). Single long sprig of thyme placed over top. If more wine gravy is desired it can be served in a side dish.

1 tree nigger

Only a jew would care about something so tedious. Get out!

NEVER ask how the sausage's made!

I'll survive. The key to waiting is to have infinite patience, and I've developed it. That doesn't mean I'm not going to correct the misconception that Africans are the dumbest people on Earth. Both Indians and Abbos are functionally more retarded even if Indians can pass an IQ test.

Such impure food is unfit for the ethnostate.

Fresh tomatoes, reduced on low heat for about four hours, salt, basil, thyme, served with a hint of butter on top that we won't even mention. A few pieces of thyme on top, and one baby sprig of basil also topping.

Now that will be a bit chunky. If you want it to be a combination of chunky and smooth, you're going to want some tomato paste... which will probably come from a can. Sorry. Commercial kitchens do use cans.

To be honst, I make a point of ignoring drama so I know absolutely zero about the names that circulate in drama threads.

Dial can be gay if he wants to. I'm just not going to eat any food that he's touched if he is.

At a place like Dominos you can have very little expectation that someone hasn't intentionally done something to your food. At a place like the one I'm currently at you can have absolute confidence that no one has done anything intentional. We would never do something like that. The only exception I've seen is intentionally putting too many serrano peppers into a dish, and it was pretty fucking deserved (see my anon post).

Laziness is another matter. The whole market is so short staffed that every corner that can be cut is, and has to be. Like waiters not consistently washing their hands after busing tables and scraping plates at dish, not certain what they will be doing next and assuming that it will be something innocuous, only to then be doing something that does require clean hands and its too late to go back to wash up.

But the chefs are where the real problem is. We make relatively few burgers here but we do make a few. Because of that our chefs form patties every now and again. They work pretty bare handed in general which is really not that bad in general, but I once saw a chef forming patties, get interrupted to make a salad, wipe one of his hands on a rag, then two hand grab some lettuce to put into a bowl, then go back to patty forming.

We generally don't do things like that, but I did see it once, and it was pretty WTF.

Our place has a policy against singing. We just tell them, "you're welcome to sing if you'd like." A few rookie waitstaff sometimes get convinced it's a good idea and try to wrangle people to help them. Me and the managers shut that shit down quick. No singing!

Honestly, I find that letting a party sing happy birthday leaves them much more happy than having a bunch of out of tune waitstaff sing at you. That just ends up bad for everybody. We're also way too busy to do it. It's hard enough making sure everyone gets drinks in a reasonable time. Gathering all the staff on demand to focus on just one table just can't be done if you are a restaurant that doesn't over staff. If you are in a restaurant that does do that you should move because you are making at least $10 an hour less than you should if your restaurant has that kind of free time.

Yeah. That sucks. The most recommended way to wipe tables by health department is to use rags that soak in buckets of bleach. That leads to things getting pretty wet. So wet that if you use a dry rag to dry it off, that rag isn't going to stay dry for long. The way laundry is done in restaurants is usually through "laundry rental services." You "rent" the laundry when really the service is that the laundry gets clean. Considering it would take about six tables for a drying cloth to be useless that would quickly go over your allotted laundry.

Other restaurants get more creative. We use spray bottles of disinfectant since post covid. It's probably way more expensive than bleach, but appeased the covid crazies at first, and ended up being a much easier way to clean and didn't leave the tables sopping wet, so we never stopped. It's probably a little less code, but the health department hasn't complained yet.

Can't be done.

Look, I understand that they are honorary and all, but we don't need to adopt their culinary habits.