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Unread 06-17-2013, 11:31 PM   #31
Pyle's BBQ
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Quote:
Originally Posted by caseydog View Post
Anyone who cooks food for money should know what the fark they are cooking. Period.

CD
Quote:
Originally Posted by caseydog View Post
If that is the case, then the owner of the restaurant doesn't have a proper training program in place. Nobody working in a restaurant should be interacting with diners unless they know how to talk to the diners about the food with knowledge and confidence.

CD
Wow, you haven't been to a restaurant lately. I think it is a minute detail that the counter person should know if the brisket is the point or the flat. The general public will not ask this question. My employees do know how the product is produced in general.
Bob had it right, the OP did not talk to the cook. I'll just leave this here since this is Q-Talk.
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Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.

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