One of the chefs at our deli keeps making these pizzas that are kinda burnt. Like every single time. Just has this idgaf attitude about it. I'm surprised no one has taught him better. Or that any customer has complained.
Thankfully though, there's the other two more experienced chefs who make nice and soft pizzas that are not burned. I try and be there when they're there, but it's a roll of the dice sometimes.
Just don't understand why this other guy is still there, making these burnt pizzas. For months now.
One of the chefs at our deli keeps making these pizzas that are kinda burnt. Like every single time. Just has this idgaf attitude about it. I'm surprised no one has taught him better. Or that any customer has complained.
Thankfully though, there's the other two more experienced chefs who make nice and soft pizzas that are not burned. I try and be there when they're there, but it's a roll of the dice sometimes.
Just don't understand why this other guy is still there, making these burnt pizzas. For months now.
Can't speak to that particular guy's attitude. But I know at my store somebody in our bistro at one point or another has burnt a pizza from time to time. And I think they chuck the super crappy ones. But the ones that aren't burnt nearly as bad, but just on the edges a bit they still use them. I think our biggest issue at my store is having enough supplies to make the pizzas for one. And staying consistent with the freaking dough. As it's rectangular one day then round the next. Thankfully the prices aren't changing again. But yea, does make it tricky selling em half the time when customers as well as associates don't know what to expect from day to day.
