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Old 12-07-2017, 10:16 AM   #2
Full Fledged Farker

Join Date: 01-01-11
Location: Was Gretna NE now Lincoln NE

I always figured most everyone would take some of each but not the full 4-6 ounce "full" portion of each EXCEPT when ribs are on the line. They seemed to all take 3+/- ribs. Then I'd watch the dump station to see how much other meat was dumped along with the clean bones. I tried to warn clients that wanted ribs that would be how it would work unless we served the meat for portion/waste control. They usually listened the second time we cooked for them and were thrilled with the left overs. Too many choices = too much waste but I was paid by the head or pound so their loss was my gain.
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