Flash.
Late breaking news seems to indicate Nostrana has switched from Ivory to Dawn dishwashing soap, a move that, as a former manager makes financial sense to me. However, said change leaves me, as a dishwashing consultant, with dishpan-typing-hands.
The change only inspired me to rock the pots a little harder, trying to beat the last table out of the restaurant. There are two ways this could be read: I was making a ruckus that could be heard at their table, but what I meant was that I wanted to get the hell out as quick as possible, proving my worth to the kitchen. The latter did not happen because no one told me Sunday was deep clean day (though I should have guessed.) All the dishes are done, one cutting board, sheet pan, and then my station to clean, when the hood vents come back. Hood vents are the pieces that filter grease through vent system. They are disgusting little creatures that cut your knuckles and reek of everything bad cooked away that night. Most restaurants clean their vents once a week. Open kitchen restaurants, especially ones that have wood smoke streaming through their vents, need to be a little more aware of the eyes of their guests.
Nostrana cleans the vents above the rotisserie every day, and it is a minor inconvenience to a skilled dishy such as me, but another sign of the attention to detail they are cultivating. The problem is that tonight they also sent me the sauteé line vents, doubling (at least) the time to finish. These vents also smell nothing like woodsmoke and everything like a week of everything bad that left the food that folks pay a kitchen to take away for them. My stomach is rocks and gravel from a bad place, but the job is done by 1.
And to close: if you go to a wine store and ask questions, please take the time to hear the answer you are given. You may agree or disagree, you may speak back. Please do so intelligently and in turn. The person answering your question may still be sopping wet from the dish-pit, the rain, or both, and they may very well have dishpan hands. Don't earn their ire.
The change only inspired me to rock the pots a little harder, trying to beat the last table out of the restaurant. There are two ways this could be read: I was making a ruckus that could be heard at their table, but what I meant was that I wanted to get the hell out as quick as possible, proving my worth to the kitchen. The latter did not happen because no one told me Sunday was deep clean day (though I should have guessed.) All the dishes are done, one cutting board, sheet pan, and then my station to clean, when the hood vents come back. Hood vents are the pieces that filter grease through vent system. They are disgusting little creatures that cut your knuckles and reek of everything bad cooked away that night. Most restaurants clean their vents once a week. Open kitchen restaurants, especially ones that have wood smoke streaming through their vents, need to be a little more aware of the eyes of their guests.
Nostrana cleans the vents above the rotisserie every day, and it is a minor inconvenience to a skilled dishy such as me, but another sign of the attention to detail they are cultivating. The problem is that tonight they also sent me the sauteé line vents, doubling (at least) the time to finish. These vents also smell nothing like woodsmoke and everything like a week of everything bad that left the food that folks pay a kitchen to take away for them. My stomach is rocks and gravel from a bad place, but the job is done by 1.
And to close: if you go to a wine store and ask questions, please take the time to hear the answer you are given. You may agree or disagree, you may speak back. Please do so intelligently and in turn. The person answering your question may still be sopping wet from the dish-pit, the rain, or both, and they may very well have dishpan hands. Don't earn their ire.
posted by Jassmond at 1:29 AM
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