Quote:
Originally Posted by DemolitionRed
Why on earth were they draining hot fat from a fryer and not waiting for it to cool down?
She's lucky to be alive.
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Yeah... I worked in a student-bar kitchen while I was at Uni and whilst I got next to no training before they left me single manning (from my 3rd shift onwards
) one of the FIRST things I was told when going over the operation of the deep fat fryers, was to
never ever attempt to drain them while the oil is still hot. And that place was so unprofessional it was scary. Unbelievable that they'd be doing this somewhere like McDonalds...
I wonder if they were instructed to by higher-ups to save time, or they had just taken it upon themselves to cut corners?