to easily scoop out your deep-fried goodies.
And before you complain about the.for your food, please know that pretty much everything you do in a restaurant is timestamped, so don’t quote times unless you’re sure of them.
Your server will know if you’re exaggerating.It’s always easy to assume that slow service is their fault, but that’s not always the case..Your Server Knows When You’re Lying.
The whole dining room filled up at once.Sometimes it’s slow because everyone came into the restaurant at once and the staff is struggling to keep up.
I can’t tell you how many times I’ve worked a shift where the restaurant overflows within 10 minutes.
This was particularly problematic when I worked in., there's so much recipe inspo that we wish rhubarb season could be just a little bit longer (or a lot).
But for now, we'll do our best to take advantage while the pretty perennial is still available.. Eva Kolenko.Here's what 11 chefs had to say about their favorite ways to use.
Diane Yang, Pastry Chef, Spoon and Stable and Bellecour."I love to stew rhubarb slightly in sugar, orange, vanilla,.
(Editor: Simple Foam Rollers)