Quote:
Originally Posted by Vicky.
When I worked at burgerking we had to empty the oil before it cooled, we had to leave the fryer off for an hour though so it wasnt boiling, but still could give a nasty burn. We also had to clean the broiler right after it was turned off. Both because the managers didn't like doing it first thing on a morning and didn't want to pay extra staff to come in to do it, so we had to do it at the end of a shift before we went home. If we chose to wait for it to cool, that was unpaid hours waiting.
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Wtf, cooking oil after an hour will still give you a pretty serious burn... How are they getting away with **** like that? Its made worse because, as demonstrated in this video, as well as being a burn hazard its also a slip hazard.
I got several minor burns (and a few cuts) working in a kitchen... It's a hazardous environment, your health and safety really does need to be spot on.
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