Most food service employees have to work on Labor Day, which is pretty ironic when you think about it. Luckily, we aren't one of those operations. Working in education does have its perks! That being said, we are running a four day week, this week. I know...boo hoo. I know plenty of people who had to work and well, I didn't, so write your own blog if it bothers you so much.
While having an extra day off always seems like a good idea, it usually screws up the flow, just enough to wreak major havoc on the operation. Not only are your deliveries screwed for the week, but it is almost impossible to prep ahead at the end of the prior week. Three day weekends, are one day too long when it comes to fresh food storage. That fresh turkey breast I cooked on Friday needs to be used by Monday, at the latest. Any leftover turkey gets pitched, as it has run its life cycle. When we are dealing with a product that is $3 per pound, it hits the bottom line. That being said, Tuesday was a whirlwind of activity; make marinara, roast turkeys and beef top rounds, pan bacon and sausage links for lunch service, etc. Accept and check in orders as well as place our broadline order. Throw in trying to get paperwork for a new hire completed and you have the makings of a fun start to the short week...all before 9AM. Yes, while you are enjoying your second cup of coffee, we are usually in full swing. Oh well, two down, two to go!
While having an extra day off always seems like a good idea, it usually screws up the flow, just enough to wreak major havoc on the operation. Not only are your deliveries screwed for the week, but it is almost impossible to prep ahead at the end of the prior week. Three day weekends, are one day too long when it comes to fresh food storage. That fresh turkey breast I cooked on Friday needs to be used by Monday, at the latest. Any leftover turkey gets pitched, as it has run its life cycle. When we are dealing with a product that is $3 per pound, it hits the bottom line. That being said, Tuesday was a whirlwind of activity; make marinara, roast turkeys and beef top rounds, pan bacon and sausage links for lunch service, etc. Accept and check in orders as well as place our broadline order. Throw in trying to get paperwork for a new hire completed and you have the makings of a fun start to the short week...all before 9AM. Yes, while you are enjoying your second cup of coffee, we are usually in full swing. Oh well, two down, two to go!
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