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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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I'm trying to remember exactly where Pizza Inn was. I liked their food, but was more likely to hit Tim's Pizza on their "all you can eat" Tuesdays (or whatever day of the week it was). Where was it? What other businesses were nearby? |
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With all that experience, you must be quite a cook! |
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Except as a mixer in cocktails, after age 30, stop drinking soda altogether.
Quandary resolved. |
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You'd think that I could cook, but not really. I guess I can grill a steak or burger pretty well, but that's about it. I was a cook for probably only about sixish years, and was a busboy or dishwasher for fourish. |
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The Dairy Queen made us pay for our meals at either full price or close to it, and they paid about half of the minimum wage due to some weird loophole. It was my only option since I was under 16. There were some shifts where I basically just worked for a meal since I had a teenage appetite. |
I started my pop habit working fast food as a teenager (started when I was 15) because we could have all the pop we wanted while working in the back (obviously not if you were working the counter). I moved to the grill almost immediately so always had a frosty Pepsi sitting above the grill while I worked. We had to pay for meals though. Burgers were like 59 cents so it wasn't a big deal.
I later worked at a Wendys for a short time and we didn't get free pop there but we did get a meal allowance if you worked a full shift. |
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You can't really use refillable bottles like ketchup and mustard, because they dispense too much. You need the bottles with the itty-bitty dispensing holes that just let out a couple drops at a time. Restaurants just leave them in the consumer size bottles the manufacturer sells them in. But those are way too much trouble to 'marry' and refill, certainly to sanitize in between. Hot sauce manufacturers do offer their stuff in bulk, but it's usually only used by the cook or in the home. It's conceivable one could put hot sauce in a regular squeeze bottle, but they probably figure they'd run into more headaches with people splurting way too much hot sauce on their food than the expense of disposable bottles. |
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I never use hot sauce. I like food that has flavor rather than covering it up with pain. |
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Way back when I worked Hardees in HS, the soda was free. But the big problem was, since it was free, over the course of a shift some employees would go through like a half dozen cups with barely a sip out of them strewn all over the place. Front line would sneak a cup and take a couple sips, then a customer would come in and they'd stash it under the counter and forget it until it was hot and flat. Of course, then they'd just get another cup and get more soda. Rinse and repeat. In the back the soda got hotter and flatter quicker, plus you had the unsanitary danger of open soda around cooking food for sale. So, though the soda was free, we had to get a cup in the morning and mark it yours. Then you had to leave it in the break area, and not leave a whole bunch behind that you would just throw out later. |
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