If they can’t handle a low pressure restaurant where the customers aren’t in a hurry, there’s no way they can handle McDonald’s where the customers are actively hostile.
I’m sure that is a legit issue and the menu should be planned to reduce that load. In this case the guy was more suited to repetitive jobs in larger scale kitchens which mine isn’t.
Had a cook who literally complained about receiving too many different kinds of orders and the customers were not even in a hurry
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If they can’t handle a low pressure restaurant where the customers aren’t in a hurry, there’s no way they can handle McDonald’s where the customers are actively hostile.
Cog in a machine
As a professional cook it be like that sometimes 😅
I’m sure that is a legit issue and the menu should be planned to reduce that load. In this case the guy was more suited to repetitive jobs in larger scale kitchens which mine isn’t.