The 2 that I worked for were the same size and caliber as Mac Grill, and I gotta argue this statement. Managers were always out talking to the tables, or they were trying to get the food ran to the tables. They never paid too much attention to what the cooks were doing, just as long as the food came out quickly.

 

Usually, in the restaurants that I have seen, know people that work at, have worked at, or evaluated... there's a kitchen manager and there's a floor manager. These are regular store managers that rotate positions. Also, there are people called "Expos" that are usually picked because of the anal nature to things to make sure that foods come out right. I know that Chilli's, Buffalo's Cafe and others that this position but not all restaurants do. The "Expo" position is filled quite often by a manager at California Pizzeria Kitchen. On busy days at my restaurant. I had three managers around. A bar manager (my bar sat over 200 people), a restaurant manager (goes around to talk to customers, etc.), and a kitchen manager (working with the Expo and cooking with the staff at busy times)....

This, of couse, doesn't apply to all restaurants.. and Im not sure about the quality of the kitchens at these cheaper restaurants... but neverthless... the methods used above are great for keeping an eye on the entire operation.

On a side note... Ive always found it uncomfortable that most (but not all) Chinese fast food restaurants dont have exposed kitchens. I love exposed kitchens. It keeps everyone in check.

Well, almost... since most of these exposed kitchen restaurants still do their prep work away from the customer's field of vision.

BTW, I eat at MacGrill...

 

Trust me, never eat at Johnny Rockets. They don't reuse food but they pick up food that falls on the floor in the back areas. N A S T Y

 

Worked at family italian place for year and half....they will re-use ravioli (sp) that was untouched (everything served family style). But thats about it...

 

Uncle use to run one a generic named Panda Express type chinese fast food place in a mall in Florida. For the most part food was prepared fresh daily... but once in awhile, if the meat (usually beef) was a old and overdue, they would dust it with baking powder to get rid of the foul smell, and fry it up just the same. Ever get that chewy, rubbery meat, but not really meat tasting stuff? Yea... that's it.

 

I worked at a mexican resturant and they didnt reuse salsa or chips we would just throw it away and if someone didnt like the order like being over cooked or something they would give it to the dishwashers or one of the cooks would eat it.

 

I just got back from Chinese and had them box everything up and your right, half the food if not more was missing. They gave me most of the vegetables but not the meat I'll be bringing in my own tuba wear next time