At the time I was a kitchen manager (basically a glorified shift lead) for a Topgolf. In his interview he insisted that we takes pride in his work and only sends out fresh food.
We say cool, after a couple days he gets his first dinner rush. Mind you, we have over 200 seats with 3 floors. All the burgers were smash burgers and followed a similar set. We even typically have one person plating and one person on grill.
Typically during the rush, we often drop a couple extra patties down since we know the volume will be non stop for the next 2 hours. He insisted on making every patty to order.
We had multiple orders die in the window, ticket times were over 45min. He didn’t last too long
3
u/HTOY30 May 22 '25
Had a grill cook like this.
At the time I was a kitchen manager (basically a glorified shift lead) for a Topgolf. In his interview he insisted that we takes pride in his work and only sends out fresh food.
We say cool, after a couple days he gets his first dinner rush. Mind you, we have over 200 seats with 3 floors. All the burgers were smash burgers and followed a similar set. We even typically have one person plating and one person on grill.
Typically during the rush, we often drop a couple extra patties down since we know the volume will be non stop for the next 2 hours. He insisted on making every patty to order.
We had multiple orders die in the window, ticket times were over 45min. He didn’t last too long