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The Saturday we ran out of short ribs at 7pm and sold 212 plates of the backup special instead
Our walk-in compressor died Friday night so we built a menu around what was still cold, and watching the line crank out a dish we made up that morning taught me more about my crew than any busy holiday service ever has, has anyone else had a disaster turn into their best night on the line?
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danielnelson1mo ago
212 plates of a dish you invented that morning is absolutely insane to picture.
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