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Burned 40 covers on a Friday because I trusted the sous, never again
Last month at the bistro on 5th, we had a 40 cover private event and my sous said the duck breasts were rested and ready. I didn't double check them myself, just started plating. Turned out he'd pulled them 10 minutes early, so half the meat was still cold in the middle. We sent out 12 plates before the first ticket came back. Had to fire new ducks mid-service while the whole room waited. I stood there with 28 half-finished plates staring at me. Now I check every single protein with my own thermometer before it leaves the pass, no matter who says it's good. Has anyone else had a moment where trusting your crew cost you big in front of a packed dining room?
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kellymurphy10d ago
Read a thread on a chef forum where someone said this exact thing happened to them, like the sous pulled the meat early to save time and it tanked the whole service. Checking with your own thermometer is basic stuff but sounds like it saved you from another disaster.
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