Fri Jan 11, 2008 12:23 am
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Fri Jan 11, 2008 10:05 am
Paul wrote:Alex wrote:what is this retail you speak of? I've never worked in it
I'm amused by the fact that our fridge at work stopped working last night - it was at 11 degrees, and the chef who checked it last night wrote it down as 11 degrees, but didn't sit there and go 'oh, there's a problem, let's do something about it,' resulting in there being about 5 chefs there today instead of 2 because they had to redo all the prep that was in the fridge (incidentally, the largest, requiring the most stuff)...
I wonder, would your company charge that chef the cost of the wastage? I know ours would.(Not unit price, either, consumer price, so if 3 bowls of tuna-mayonnaise were spoiled, you're looking at just under £100 worth of food, well, £93.87, each bowl holding 21 portions, each portion worth £1.49.)
Although, we never officially check the temperatures of the fridges, only the food in the display counter (at 11.30 and 4.30), but we almost always fake it.
Fri Jan 11, 2008 10:11 am
Asthaloth wrote:Helena wrote:Happy about my SS Set. Yay!
Sick. I've probably caught the superbug that's going around >.<
The Fluesque one?
That was kinda fun, Struck my brother down for a week and a half (Bed ridden) Just kinda irritated me.
Yay for super duper immune system
Fri Jan 11, 2008 8:29 pm
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