northstar22

I got signed on to be the exec at a brand new major brand Hotel that is in BFE, but it pays well. Problem is I got signed on much later than the management crew and they ordered all the crap for the kitchen. So As we move all the equipment in I notice a bunch of little things like, no stocks pots at all, all my saute' pans are nonstick, all my sauce pans are thin as well, and there isn't a single clock for the kitchen. So I tell my boss all these things and the owner days if we have a clock we'll shut down 5 minutes early and it's un-needed, and he just plain laughed when I said we needed stock pots. So I made pasta for 60 people today using a fucking roasting pan and marinara sauce in 4 sauce pots, and have to keep in in a double boiler insert. Good times. That is all.