quote:

Originally posted by blizzardstormus

Scallion1, you’re absolutely correct about the ease of preparation of liver & onions. My cook detests the thought of liver & onions. I do work with our local community agency & have employed & currently do employ challenged employees. My retention rate is about the same.
Adjudicator, you’re right, Garbage in=Garbage out. That’s why I work 16-hour days doing the vast majority of prep needed for my type of menu & run the kitchen during the evening shift. But, I still need a viable employee pool to draw from out here in the sticks. That’s my dilemma.

Yeah, my mom wanted me to go to into the insurance business. Wish I’d listened.
Sorry you’re not doing better with the challenged folks. But in my book you deserve a huge pat on the back for making the effort.

Bill