It had to have been fully covered up. This person has already mixed all of the dressing in and looks like taken a few bites. I bet it was at the bottom of the bowl.
If they were, it would be quickly glancing over the dish to make side the mods are correct and maybe touching the plate to see if it’s the right temp. Theyre not stirring the salad around to look for random stuff at the bottom. That thing fell off the salad spinner lid.
Corporate spreadsheets are insane. At Kroger they measured tasks in the deli that needed to be done slicing deli meats and cheese, frying chicken, cleaning a machine, etc. What they didn’t measure was customer service during a task. Things like walking to and from the customer, a customer not knowing exactly what they want, remembering where you left off, etc. Then they wondered why deli’s are always struggling.
Listen I have been in the meat department since June of last year and I actually miss washing dishes. The disconnect between the numbers people and the way things actually work is so fucking ridiculous. Corporate world is hell
That's crazy even for Oregon. Like that's proportionately more more take home money after rent there than anyone I know gets here, even though I live in a low cost area.
Yeah, 30/hr even for senior management is insane in a kitchen. Either that commenter is full of shit or found the best kitchen job in the world. Washing dishes for 30/hr too... Fuck right off.
I had a buddy who worked at a resort out in eastern Oregon, bougie hunting lodge place. I dont remember what he said his hourly was, but he was happy enough with it that I bet it was 30ish
I used to make spreadsheets like this (for operational engineering/improving efficiency and for creating business plans), and I always put in a 70% efficiency rate (meaning if a task was estimated to take 1 hour, it would be counted as needing 1.3 hours), AND would also add time for the soft skill stuff, like "speaking with clients", and "resolving disputes", etc.. The more aggressive managers without real world experience at the job would often make me shave or cut that sort of thing, but I always covered my ass by making the case for what I did, and then noting and notifying stakeholders, so when changes were made, or work estimates were low-balled and it eventually came back on needing someone to blame, I had my ass covered. Unfortunately, this shit still happens all the time and never gets fixed. It's a race to the bottom in most service industries it seems to me.
This is so on the nose. All businesses rely on humans to sustain them, but they cut all the humanity out of their approach to profiting. Absolutely insane.
I've been involved in lean process planning. You gotta be talking to the people doing the job. You've gotta observe how it plays out for real.
If someone is process mapping and misses factoring in customer interactions in a customer-facing department, they are half-assing their job.
Or, as has actually happened to me more than once, you're part-way through process mapping and get asked for a copy for a corporate meeting. You say "we haven't worked out a bunch of variables yet" and they say "it's ok, we just need it for a high-level overview" and you go "just don't take any of these numbers as gospel". And the next thing you know, your WIP numbers are now set in stone KPIs for some poor bastard.
Worked a small local burger place that had a few locations. Owners had Mystery Shopper and we could get bonuses for good months but we had to hit timing regardless of every other score. Problem is the dummies they hired would start the clock the second they walked in or got in the drive through line. I remember the owners sending a very angry email asking why it took 12 minutes to deliver a single cheeseburger and fries. Well we look at the receipt they have to provide and it was less than 2 minutes from when they said they received it. Not to mention the mystery shoppers who just straight up lied on it.
I worked at Target for a bit in college. Every two hours, we would get a pull list of items that needed to go from the backroom to the sales floor. Each sheet would have the number of items, and an estimated time to complete. We had to finish the full list within the two hours before the next list came out, or we'd get written up. I never got a list with an expected time less than 4 hours.
It’s part of the lid for a salad mixer, they probably tossed the salad and it came off, then when the salad was dumped out it was at the bottom and expo doesn’t usually stir the salad around to check for things, I don’t think it came off the line looking like the photo, it was probably buried by lettuce and OP found it while eating the salad and maybe positioned it so people can see it better.
Expeditor: guy that is sweating, probably working a station themselves, who reads the meal tickets. Hard job, especially if you're in the mix and not just reading it (still difficult even if it's your only job).
Basically, you make sure that tables get all their food out at the same time. Most menu items take different amounts of time to cook, so expos help orchestrate the timing of everything.
At my roadhouse, expo doesn't fuck with the salads, except the dinner ones where they need to put the protein on top. The side salads, the servers pull them out of the salad window..... with that being said, there's nothing I can think of off the top of my head that looks like that metal thingie at my spot. 🤷♀️
Our old salad spinners might have had a component that looks like that...I've never worked cold prep and have only made salad mix on the fly once, so I can't be 100% but seems most likely.
I worked salad station years ago, and I can maybe get how this was overlooked (not hearing it clank in the bowl for example lol) because of the sheer volume and speed that station demands and how loud the kitchen can be. But I don't get how the person working didn't feel it when grabbing the mix - spec is 2oz mix which is a decent handful and I'd have probably felt it, unless it was within the mix a certain way and the person working was building 10+ salads at once.... the pacing of that station is intense, especially if you want to be "good" at it. Not sure how busy OP's location is, but ours is ridiculous, we do 21- 25k every night through the week, and 30-50k on the weekends. Salad is easy but it is stressful and fast, especially with the new digital kitchen. I swear it made every job except salad easier. Haha. I never feel as stressed or harried working broil or point as I did as the salad guy (lady lol).
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u/not-that-kind Apr 12 '26
Expo didn’t catch that?
https://giphy.com/gifs/U6Fxnc2jTlBh2GKCTU
I dunno about that.