Quote:
Originally Posted by Rain Man
I don't eat at Chipotle very often at all, but I would have assumed that condiment bottles on the tables are refilled from a 55 gallon drum of the stuff in the back and then reused. No? It seems like that would be the most efficient approach.
It's been too many years since I worked in a restaurant, but I remember our workers consolidating the ketchup from nearly empty bottles to make a full one. I'm trying to remember if we also refilled bottles from a bigger container, but don't recall. It seems like we would have done so, because we would have had bigger ketchup containers in the back that the cooks used.
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What restaurant did you work in? I worked in the Pizza Inn on 63 for a few months. That's my only food service experience.