For a banquet. Grill marked, to be finished in the oven.
by Lemon_and_Rat
31 Comments
tannick
Gives me nightmares from wedding catering days.
sctlight
This will be my day tomorrow.
Ready-Illustrator252
Lol I was expecting to see the one that didn’t make it
Sad-Cauliflower6656
I always assumed there was some massive sous vide setup at these places and just do them to medium, let them chill and sear all of them off
DJMagicHandz
Looks like you’re one baker’s rack short…YOINK
Commercial_Comfort41
I have been here and done this battle many times.
FolgersCanUrn
Unrelated- but as a US Foods employee, thank you for your patronage.
Incredulity1995
Hey I’m excuse me, I ordered mine rare, why is there blood still? (Stares intensely in stupid)
AloneJuice3210
Brings back memories of catering as well
Partyslayer
Cough, cough “pan sear is better,” cough, cough
bensonprp
I am about to go back to the kitchen from a butcher shop and be a meat cutter/grill lackey at a steakhouse! This made my senses tingle with anticipation for the new gig!
Remote-Canary-2676
How many cows we thinking? I’m gonna guess 28
M0ck_duck
I was really hoping for a picture of one on the floor to account for the difference of one.
Square_Ad849
That’s the easy part.
TheMysteriousEmu
*388 filets. Yummy.
robblokkit
Thats just a weekday family meal for me.
BadassBokoblinPsycho
Compass Group?
painfullyrelatable
You mean 388 filets?
I_deleted
Have lunch for 1000 tomorrow and a multi course plated dinner for 250. So it goes
Fatefire
Hey chef what are we doing with these 388 filets!
pupperdole
You mean 388?
cubixjuice
🥵 damn chef i can only get so hard
Odillas
So how many were sent back because they wanted them well done? Hate this part of catering the most
CapN-_-Clutchh
389 is 390. 🤌🏼
geekolojust
Does this hurt the trays? 🥺
CatsMakeMeHappier
Did you eat one 🧐
dr_kavorka
Nothin like the ole Applebees Crosshatch..
GhettoSauce
High volume grillin’! This was my jam, sometimes multiple times a week!
OUR racks had to be rolled up a ramp into the walk-in, though. I’ve seen some horrors, friends.
friendly-skelly
I feel like this is the type of post that just immediately brings flashbacks of whatever shit you’ve had to prep enough of to feed an army. Like I can **close my eyes** and see 75 lbs of partially processed chicken in front of me, with the timer just ticking down the minutes until I’d need to get it all back into the walk in.
This is why my least favorite sentence in the English language is anything containing the phrase “prep on the fly”. If it’s prepped, it’s not on the fly. If it’s on the fly, and prep quantities, you better watch your tone of voice when you’re hollering at me to hop back to the line orders. I’ve got 52 minutes and about 40 lbs of chicken left. My app orders are already good to go. I am up to my elbows in raw meat. You really don’t need me to do the whole decontamination process necessary to hand you those salads. I’m positive your feet work just fine, if you put your mind to it.
chop-diggity
Fucking bring it on baby!
Is this a Compass property? Looks familiar.
MarkyGalore
Sometimes I think about how much product cost they trusted me with. And now with my current job/education I think of the end of First Blood where Rambo breaks down about how he used to be in charge of millions of dollars of equipment.
31 Comments
Gives me nightmares from wedding catering days.
This will be my day tomorrow.
Lol I was expecting to see the one that didn’t make it
I always assumed there was some massive sous vide setup at these places and just do them to medium, let them chill and sear all of them off
Looks like you’re one baker’s rack short…YOINK
I have been here and done this battle many times.
Unrelated- but as a US Foods employee, thank you for your patronage.
Hey I’m excuse me, I ordered mine rare, why is there blood still? (Stares intensely in stupid)
Brings back memories of catering as well
Cough, cough “pan sear is better,” cough, cough
I am about to go back to the kitchen from a butcher shop and be a meat cutter/grill lackey at a steakhouse! This made my senses tingle with anticipation for the new gig!
How many cows we thinking? I’m gonna guess 28
I was really hoping for a picture of one on the floor to account for the difference of one.
That’s the easy part.
*388 filets. Yummy.
Thats just a weekday family meal for me.
Compass Group?
You mean 388 filets?
Have lunch for 1000 tomorrow and a multi course plated dinner for 250. So it goes
Hey chef what are we doing with these 388 filets!
You mean 388?
🥵 damn chef i can only get so hard
So how many were sent back because they wanted them well done? Hate this part of catering the most
389 is 390. 🤌🏼
Does this hurt the trays? 🥺
Did you eat one 🧐
Nothin like the ole Applebees Crosshatch..
High volume grillin’! This was my jam, sometimes multiple times a week!
OUR racks had to be rolled up a ramp into the walk-in, though. I’ve seen some horrors, friends.
I feel like this is the type of post that just immediately brings flashbacks of whatever shit you’ve had to prep enough of to feed an army. Like I can **close my eyes** and see 75 lbs of partially processed chicken in front of me, with the timer just ticking down the minutes until I’d need to get it all back into the walk in.
This is why my least favorite sentence in the English language is anything containing the phrase “prep on the fly”. If it’s prepped, it’s not on the fly. If it’s on the fly, and prep quantities, you better watch your tone of voice when you’re hollering at me to hop back to the line orders. I’ve got 52 minutes and about 40 lbs of chicken left. My app orders are already good to go. I am up to my elbows in raw meat. You really don’t need me to do the whole decontamination process necessary to hand you those salads. I’m positive your feet work just fine, if you put your mind to it.
Fucking bring it on baby!
Is this a Compass property? Looks familiar.
Sometimes I think about how much product cost they trusted me with. And now with my current job/education I think of the end of First Blood where Rambo breaks down about how he used to be in charge of millions of dollars of equipment.