![]() By this point the water has started to flow into the eating area but a quick barracade of cloth napkins and aprins stops that. The water rises a few inches and floods the whole kitchen, and it also causes the deep fryer to OVERFLOW turning the rusty water into greasy, rusty water. Five minutes later the HVAC guy arrives and says he can fix the vents and my manager tells the waitresses to start taking orders as usual again.Ībout another five minutes later the fire alarm goes off and I head back to the kitchen to see the sprinkler over the deep fryer spraying the whole kitchen, including all the food and equipment in it, with rusty water. My manager set up two fans to exhaust the smokey, hot air out the back door and announced that we were not going to be taking any more orders for hot food, but that we would fill orders that had already been placed. Our kitchen is poorly ventilated so when the exhaust vents go down it gets VERY hot, especially by the deep fryer crammed in the corner. It all started when the ventilation hoods in the kitchen broke down at around 7:00 PM (local time). ![]() Last night at the sit-down restaurant I work at (see my profile) we had a major disaster that tops everything else this place has ever experienced (and we've had some pretty screwed up nights). ![]()
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