what's the situation like for dishwashers in high-end joints? it's an important position but it's a bit of a shit job and has nothing to do with cooking short of running the odd thing back and forth and knowing how to get around a kitchen, so how do you keep a motherfucker on staff? do real nice places just pay more? i scrub in a small mexican place in canada, fyi.
Submitted March 01, 2017 at 02:42AM by Aeshir http://ift.tt/2m6Lv0f
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