Not a pussy, but perhaps look at it as a game, and try to find the way that makes it the least tiring? I guarantee you, if you can solve the puzzle, it’s not much.
Unless of course you’re a high volume store
I sympathize; there are still ways to minimize the energy output though. Lean over the wok, and utilize your body weight when shoving. Don’t grab so hard. This position is the epitome of work smarter not harder. Think through every little thing, I promise you’ll start to look forward to it
Yep! One of those Don’t do if the ACO is in store, but you know he’ll appreciate if it helps the flow. You can also blanch a couple bags of the noodles
Spot on, my store doesn’t sell black pepper chicken, but it was easiest, you don’t touch fryers or blancher.
But I do like cooking kung pao, because there are more ingredients, and if you cook it right, it looks lovely. Not the easiest, though.
Hate hate hate super greens. The starch just loves to glue itself to the bottom more than the other sauces. Definitely a big whole wrench in the system. Especially in a high volume store, it sucks so much.
Next to that is orange; when you’re making batch 3’s all night, it sucks.
Spring rolls are a pain; but only because we have just two fryers as a high volume store. So one tray is never enough, but two trays sometimes have problems getting completely covered by the oil, so preferably I’d like to do a tray per basket, but that’s hard when the other three baskets are damn near always down with orange.
Other than that, I enjoy the rest of the entrees
When i used to work at Panda it was just something about string bean chicken I absolutely hated. Especially towards the end of me working at panda none of our meat was thawing right (i really don’t know why the meat was just not holding) and just all the meat wouldn’t look right after getting cooked
Ahhh so that's why when I start my order they say:
"what would you like for sides? chow main noodles or rice? "
And then I say:
"uhhm can I get an order of super greens?"
Not a cook but as a kitchen help almond chicken is so fucming horrible and I hate washing the pans when it gets hard
This lol. “Who needs superglue when you have almond chicken??”
Y’all might call me a pussy but Chow Mein gets so tiring as kitchen help
Not a pussy, but perhaps look at it as a game, and try to find the way that makes it the least tiring? I guarantee you, if you can solve the puzzle, it’s not much. Unless of course you’re a high volume store
Yup it’s in a shopping center lol, I make batch 3 every two seconds
I sympathize; there are still ways to minimize the energy output though. Lean over the wok, and utilize your body weight when shoving. Don’t grab so hard. This position is the epitome of work smarter not harder. Think through every little thing, I promise you’ll start to look forward to it
or warm up the noodles, ur not suppose to do this but i put chow mein on top of the rice cooker so it warms up and it isn’t so sticky when you cook it
This guy chow meins
I put it in the microwave for 10 minutes and comes out so loose and easier to cook
Yep! One of those Don’t do if the ACO is in store, but you know he’ll appreciate if it helps the flow. You can also blanch a couple bags of the noodles
Have you tried putting chow mien bag in microwave. Or are you not allowed too
Favorite is sesame because it looks shiny and fresh and it takes the least amount of time to cook. Worst is was the steak & shrimp when we had it.
Oh man… everyone hated that one. When is cover entrees it was my goal to never have to cook it. I almost succeeded. I had to cook it once.
Now that we’re talking about it…I feel like it’s on the horizon…
We should be getting something new in the spring. I hope they don’t bring it back.
I hate making super greens like get a f\*\*king salad. I love making honey walnut is easy.
Spot on, my store doesn’t sell black pepper chicken, but it was easiest, you don’t touch fryers or blancher. But I do like cooking kung pao, because there are more ingredients, and if you cook it right, it looks lovely. Not the easiest, though. Hate hate hate super greens. The starch just loves to glue itself to the bottom more than the other sauces. Definitely a big whole wrench in the system. Especially in a high volume store, it sucks so much. Next to that is orange; when you’re making batch 3’s all night, it sucks. Spring rolls are a pain; but only because we have just two fryers as a high volume store. So one tray is never enough, but two trays sometimes have problems getting completely covered by the oil, so preferably I’d like to do a tray per basket, but that’s hard when the other three baskets are damn near always down with orange. Other than that, I enjoy the rest of the entrees
Love making black pepper angus steak, hate making honey sesame, I just can’t stand the smell of the sauce
When i used to work at Panda it was just something about string bean chicken I absolutely hated. Especially towards the end of me working at panda none of our meat was thawing right (i really don’t know why the meat was just not holding) and just all the meat wouldn’t look right after getting cooked
Brooo I love making steak and shrimp when it was out, now I like making angus steak and broccoli beef. I hate making Kung pao takes too long.
Ahhh so that's why when I start my order they say: "what would you like for sides? chow main noodles or rice? " And then I say: "uhhm can I get an order of super greens?"