Most restaurants spend plenty of time educating front-of-the-house staffers about daily specials, menu additions and service sequence expectations. That's why they have pre-shift meetings, often daily. But training the kitchen crew? Forget it. They show up, punch in and start cooking. It's an okay solution if there's an executive chef to keep the crew in line, a recipe for disaster if there isn't. When you get complaints about your food, a lack of consistency in the ...
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