Hey guys,
DIRTY TRICK NUMBER TWO: We're going to stick with the potato theme and discuss baked potatos. When you recieve your baked potato, you should ask that it not be cut open when you recieve it. If you have ever eaten at Bern's Steakhouse, you will notice that's exactly how they do it...at the table in front of you. Some potato stations have one guy working and it can be grueling work in a busy restaurant. Now, whenever I have worked a potato station, I always get a fresh knife every fifteen minutes or so but I have seen some cooks use a knife with hours old crust on the knife. I actually saw this once and went over and cleverly dropped his knife on the floor 'by accident' and replaced the knife. The 'accident' was necessary as it is a very dangerous act to go to another cook's station and tell him how to run it unless you are a manager. Back to the tubors...If the potato comes out pre-cut; you need to inspect where the skin meets the flesh of the potato. There should be very little seperation if any between the two. It should be a brilliant white and fluff out when you pinch the ends and squeeze them towards the middle, slightly. Any dull yellow or brown is an indication of an old potato. As far as microwaved potatos...I don't see anything wrong with them as long as they are cooked right. The only difference I have found is the skin is much softer and won't be used for potato skins later. Some places use old baked potatos for soup or even some type of Au Gratin. We'll discuss potato side dishes next week...I need more ammo for this exercise.
A COOK'S POINT OF VIEW
KENTUCKY FRIED CHICKEN
I know I was supposed to do a report on Cheddars today but I have another pressing matter on my mind that requires my immediate attention and I have to share with you. A couple of weeks ago, I went to Kentucky Fried Chicken store #G974011 on Bloomingdale in Valrico and had a horrific experience. I'm not worried about any backlash from them as everything is documented and now it is in the public domain. I was at register #2 at 6:24 P.M. for documentation purposes and my receipt is ticket # 99.
I ordered the pot pie and twenty sauceless wings, simple enough. After the girl took my order; she turned to the back and yelled, "Hey, I need a band aid out here." I was a little concerned and I didn't see any blood anywhere but I kept a close eye on the girl, regardless. She used a pair of tongs to get my pot pie out of the warmer, no worries so far. She was in the middle of getting my wings when a second girl came over and said, "Let me see." The first girl turned over her wrist and showed her the open wound. The second girl applied the bandage on the spot RIGHT OVER MY OPEN BOX OF WINGS. After they were finished dressing her wound; she closed my box of wings, put them in the bag with the pot pie and handed them to me. They could have stepped off the line for a minute or two and gone someplace private or hey, I've got an idea...Soap, Water, Sanitizer or maybe even Disinfectant. What have sanitation practices come to in one of America's favorite places to eat chicken? There were a few people in the restaurant and I'm not into public displays of anger so I simply threw the bag in the trash.
You would think the story would end there...but NOOO. I contacted them by way of e-mail and told them what happened. Then I said I wanted my $15.81 back, not a penny less or more, and I didn't care if it was in gift card form because there is another KFC close to my home. I still love KFC but I refuse to go to that store again. Well, I got a reply from a Harvey Brownlee, KFC Chief Operating Officer, and all it did was add insult to injury. He sent me an automated letter with a stamped signature saying they look forward to serving me again. Attached to this letter was a "Special Guest Check" for $10.00 redeemable at the KFC in question. I am fuming at this point! I don't know about the rest of you but I will not be handled in a condescending manner by anyone. Aren't you a little fed up with being on the other end of a corporate rubber stamp? So, I e-mailed the corporate office again and expressed my displeasure with their handling of this situation. Then I called up the KFC complaint line and spoke to a very nice person named Shannon Brooks who politely put me on hold for a very long time while she spoke to her supervisor. I was mysteriously disconnected; don't you just hate that?
I'm pretty sure I have to go see my dentist at this point because I wore down at least an eighth inch of enamel off my molars. Next I wrote to the corporate office in Atlanta, Ga. and sent them my receipt and the original letter from Mr. Harvey Brownlee with "Special Guest Check' attached. I told them that I do not want a guest check for $10.00, I want my $15.81. If they send me a check for twenty dollars, I will give $4.19 to the counterperson for a tip. Have restaurant managers really gone down to such an egregious level of management? I really like some of the products at KFC but I can surely develop a taste for Red Beans and Rice with my Cajun Chicken(their biscuits are better anyway). I was going to let this whole thing pass by the window until I got 'handled', and I feel we should all step up and quit taking this nonsense from people like the ones I am dealing with at KFC.
An update on this situation...A lady named Barbara, a customer service supervisor, sent me a gift certificate for twenty dollars. She didn't give me her last name which I thought to be funny. I wouldn't give somebody as angry as me my last name either. Too bad she didn't; it would have been the only favorable name mentioned in this episode. At least someone in the KFC corporation knows how to respond to an angry customer. You should never assume a superior role by being condescending but be straight forward and with a sense of humor. Kudos to Barbara What's-her-name. I do have to admit that I spent the whole twenty but I thought about it and figure I earned it......
Good Appetite, Brandon --R.D. Cook
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