Quote:
Originally Posted by AlphaFrog
Someone came into the restaurant I worked at during college FIVE MINUTES before closing time. They ordered a grilled cheese and chili. The grill had been shut down and the chili was already put back in the fridge. So, the guys in the kitchen stuck the chili in the micro, toasted a couple of pieces of bread in the toaster, then put cheese on the toast and put that in the micro.
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Thats the major reason not to go so late, poor quality of food. The club I've worked at did their daily prep work between 2-3pm, so by the time closing time came the food, dressings, sauces, etc had been sitting out for 7+ hours.
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