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5/8: Still part of the last few days, vegan doughnuts are looking flatter than normal, glaze looks weird, Jam left out of the fridge, and kolaches look like shit
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5/8: Lack of updates daily, but issues with doughnut shaping/proofing, filling issues, random sprinkle amounts.
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5/1: Closing. Left the pvc pipes on the counter, cleaned everything else. Side note: Found out the mess in the corner (by the locked door in storage) from the weekend was pretty much all Donut Shift. The new “2 dozen” sized boxes were opened by Carlos and left in disarray. All the lack of breaking down boxes needs to be addressed.
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5/1: Vegan donuts looked hideous. The Pillsbury mixes came out fine enough, but the vegans were just poorly made. The “excuse” was it was too cold. It was too cold in a building where you can control the AC, where the temperature and humidity of the proofer is controllable. If they were to the dough properly using DDT something like “cold” or “hot” weather wouldn’t be much of a factor. With them, inexperience breeds hubris.
Also Almond Milk looks terribly separated, and of course, they like to just tear holes in plastic and not re-wrap product properly. #ThingsTheHealthInspectorWillDingUsFor
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5/1: This is what the bake shift considers clean; pvc dividers (used to support trays on top of trays) left on my station. Batter covered bowl scraper on the shelf, frosting reside left on the top of the glazer, support poles, and underneath. Plastic wrapped items torn open to access product underneath. And of course, the large mixer that has still, yet, to be cleaned.
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4/30: Unclean fryer, messy corner (cut open packaging, un-broken down boxes), and frostings un-used LOL
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4/29: Forgot to post this yesterday, station was like this when I came in. Left it as is.
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4/28: Closing. It feels like when I come in I have less and less butter then when I closed with. It’s odd. Also buckets of COP sugar. Literally, buckets.
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4/28: email from Carlos to me, CC’d to Ecky.
“Today is the first day of the prep sheet list, they are being placed under the white board. attached is a copy for the days pars; going forward we will just use the list and not email. Best “
1. I don’t think he understands this is a weekly par list. 2. If I don’t explicitly tell him where things are he assumes I don’t do it. Looking for large quantities of things is hard. 3. He called for more matcha, it’s four days old but still half a container. I should work out the math so less is made per batch if we are discarding so much of it. 4. Had 12qts of coconut flakes yesterday, he moves 9qts into the donut shelf and only counts 3qts. 5. 18 count Snickerdoodle cookies, par is 12. Asks for more. lol 6. 3qts and 4qts of batter doesn’t make sense. We don’t have a small enough mixer, and our “small” mixer is too big to efficiently mix that little product. 7. I have 2 1/2 (45lb) buckets of COP sugar and he only lists 16qts. How. 1 bucket is nearly equal (more?) than an 18qt container. 8. There are three different dates on the brisket he has in the fridge. Let alone he placed a tray of meat on top of cheeses/OJ/roasted pineapples. (I moved it to the bottom of the fridge in the last pic). 9. Nearly 3qts of Grape Jelly that needs to be consolidated into a smaller container. Ugh, so lazy
However, I guess I just did a week’s work of prep in one day? lol, prep lists are hard.
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4/28: Donut Deep Clean List... Zero attempt to clean either mixers. “Had” to make frostings and saw the state of the smaller mixer. Figured I would clean it after I’m done... then some gunk from the underside of the mixer fell down as I removed the paddle. UGH. Guess I need to start cleaning the mixer before I start using it. First four photos are of the smaller mixer. 5th photo is the table (it’s “upside down”, not sure why it didn’t rotate) and the 6th is of the larger mixer that hasn’t been cleaned by them since??? lol
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Throughgood, our newest delivery coffee shop, had an invoice with the wrong date. Carlos decided to circle the date and tell Jacob not to deliver the invoice. Then he failed to tell me about immediately so I can fix it. Instead, Throughgood had to ask Niken about the invoice, and then she had to question Jacob and I about it. The invoice was printed on Friday, I was asked about it on Tuesday, so it sat for day(s?), all because Carlos decided to step in where he doesn’t belong. I thought about sending him that txt msg (in an email) but refrained because he’ll have some bullshit justification. He always has an excuse.
Also his shift likes to leave scoops or items inside of containers. Yesterday it was a spatula inside of the grape jelly. lol
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Few interesting things to post about; they now have a deep clean list. I haven’t mentioned to my boss about their lack of cleaning my station last week. I’ll wait and see if any more occurrences keep happening. Hopefully the mixers can now be cleaned properly at the end of their shift. All that gunk and dried mix shouldn’t be there if they “cleaned” their station.
Deflated muffins left to be disposed by the kitchen shift. Also want to point out how kolaches have deteriorated in quality. They are half-assed rolled nowadays.
Biggest thing to note about the last photo (no, not the misspelling) but rather the 3 boxes of yeast. Carlos decided to call for more yeast when their was 14 packages left in the case (that holds 20, so it wasn’t even half empty). Yesterday I place an order for yeast to be delivered today. However, in the early afternoon (yesterday) he tells Priscilla that he needs more yeast. So she buys it... notices the 14 packages, and asks him about it.. apparently when he told her he needed “yeast” it was meant to be understood that he needed “yeast mix”. You know how it is, when you want a specific product you be as vague about it as possible. LULZ.
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4/25: My assistant cleaned the station before leaving, so it was tidy when I came in. So here are cleaned closing stations.
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4/24: Cleaned and left my station as is. I should check with Sandra and see if she had to clean any of bake shift mess.
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4/24: Came into a pretty cleared station. Most likely from Sandra working and cleaning up after herself, lol
Still glaze covered bitters and a dirty food processor post bake shift.
Mailed a note with my prep list completion task yesterday: "Notes from Suzy from Sandra. Make sure your peers know; 1. Please take off labels before putting dishes in the dish pit. 2. There was a bag of dough laying on the floor in front of the 3-door when Karen came in. It was placed in the middle door of the 3-door. Please make sure products are put away properly.”
His response: “Stephen- Thank you for the information. Regarding the notes from our coworkers, I appreciate the information and will convey that on. In the future, I would suggest that donut related issues (such as these) or kitchen related issues, be relayed directly to me and Priscilla, respectively. That way we can deal with the issue and take the necessary actions. Thanks”
He doesn’t even want me to pass on a message when my bosses are out of town. How controlling is that, lulz
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