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logan_chen97mo ago
Four people to catch one lobster behind the fryer? That feels like overkill in my book. Kitchens deal with way worse on a slow Tuesday, like grease fires or broken prep tables. Being late on orders because of it just sounds like poor time management. I mean, how long does it really take to grab a lobster? Your mileage may vary, but in my experience, line cooks handle worse solo without a blink.
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nina_butler7mo ago
So you think grabbing a live lobster from behind a hot fryer is a one person job? Have you ever actually tried to corner a pissed off crustacean in a tight space without getting pinched or burning yourself? It's not like picking up a dropped onion. How many kitchens have you worked in where the lobsters were even alive to begin with?
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