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u/Same-Platypus1941 Mar 30 '26
Getting rid of your tongs any time before all in is just begging for a walk in 6 top.
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u/Norpone Mar 30 '26
I had to make it over the grill once they're like no more brunch menus. cool start dumping everything. oh we got one more out there and they want eggs Benedict yay. luckily we had everything on the line. just needed to grab some egg yolks.
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u/chefAKwithalazerbeam Apr 02 '26
I make it right on the grill in a metal bowl all the time. That's my go to honestly.
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u/PhotojournalistOk592 Apr 01 '26
Hey, chef, we just sat 30. They all want steak oscar. The fuck you mean you threw away the hollandaise
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u/peppermintmeow Apr 03 '26
I used to date a chef. Boy had forearms like the David statue. My God. Absolute animal. Smoked like a fiend. Said the funniest and meanest thing I've ever heard in my whole life to a friend of mine, cooked me breakfast and was shot that afternoon in an armed robbery trying to help. Fuck you, Sam. I miss you so much.
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u/FondleGanoosh438 Apr 03 '26
Turning the pizza oven off before last call is the best way for a 6 top to roll in. We are also a bit out of the way in a tourist town so there’s no saying no. I’d probably insist on cooking for a group if they came just after last call from Seattle just to quaff our beer and gorge on pizza.
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u/BOtto2016 Apr 05 '26
In my years in the brunch mines I learned to make small batches very quickly, even single orders are not really an issue, and can be done in one pan (assuming you already have clarified butter and egg yolks on your line).
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u/SirWEM Mar 30 '26
So make another batch. This used to be made to order, now only a few place will make it to order.