re: #172 oaktree

Restaurant kitchens are high stress environments. There is a constant balance of stock to have just barely enough on hand to operate, but not so much that it goes to waste. And the slightest bit of waste just might get your ass kicked by that kind of owner.

I washed dishes at a popular spot in Seattle for a while. If I didn’t get perfectly grease free with the speed of a superhero, the chefs would climb up my ass with crampons and a flame thrower.