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Question about handling a major sauce break during a packed dinner service
During a Saturday rush at a bistro in Portland, my hollandaise split right as we got six orders of eggs benedict, so I quickly whisked in a single ice cube off the line to bring it back, which worked but I'm curious if anyone has a better fix for that kind of high-pressure moment.
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seth_martinez211mo agoTop Commenter
Honestly @gray117 is right, that stress makes it feel way worse than it is.
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gray1171mo ago
Is a broken sauce really that big of a deal during a rush? You fixed it with the ice cube and got the food out, so the problem is solved. Sometimes we get too caught up in perfect fixes when the real goal is just to keep service moving. It feels like a disaster in the moment, but the customer never knows. Maybe the stress makes it seem way worse than it is.
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