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.