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Just realized I should've hired the dish guy over the line cook with the fancy resume
Last Friday I had to pick between two hires for my saute station in Fort Worth, one guy with 9 years on a grill and a clean resume, and a kid who'd only done dishes at a diner but showed up early twice to prep. I went with the resume guy and he quit after 3 shifts, said the ticket times were too much, while the dish kid is still texting me asking for a shot. So how do you all weigh hunger over experience when the rush hits at 7pm and you're already short one body on the line?
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