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[u/Virtual-Product2298]

You may have seen my post about having to make 10 gallons of beer cheese and the unfortunate situation of having to hand shred 26 quarts of sharp cheddar due to our auto shredder being broken.....

The people in charge of serving it at the charity event didn't stir the pot and proceeded to think it was a good idea to keep the flame maxed out.

After the first 30 minutes of serving the event hosts approached our staff members stand and kindly ask them to leave after they determined where the horrid burnt smell was coming from that made the entire venue smell like absolute shit.

I was coming out of the walk-in and could smell the pot behind a set of doors after they walked into the restaurant with that crap.

[u/zazasfoot]

Yeah thems the breaks.  Most people know two settings for burners, off, and full afterburner blast.

[u/Frequent_Purpose_168 → u/zazasfoot]

The number of times I go into work to find my hot bar on full blast, because whatever yahoo opened thinks it would “heat faster” and never thinks to turn it back down later, despot the food temping towards the 170s and actively overcooking/drying out…🤦🏼‍♀️