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Watched a line cook salt pasta water like it was a soup and I just stood there
So this happened on a busy Saturday at the Italian place I work at in Cleveland, tickets were flying and I saw our newer guy pour what had to be a quarter cup of salt into a big stockpot of water. I didn't say anything in the moment, just figured he knew what he was doing. Then he pulls the pasta out and it's basically inedible, salty enough that a customer sent it back, and our chef asked me why I didn't catch it. That was the moment I realized I'd been quietly letting stuff slide on the line for months thinking it wasn't my place. How do you guys handle it when someone newer is doing something way off and the rush is on?
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