Can we talk about the worst shift I ever had at a steakhouse in Denver?
Honestly, I gotta disagree with everyone who says Friday nights are the worst. For me it was a random Tuesday two years ago at a busy spot downtown Denver. We had a 50-top walk in at 6 PM, no reservation, and the owner said yes without asking the kitchen. Then the fryer oil caught fire during the rush because someone forgot to clean the filter. I had to put out the fire with a dry chem extinguisher, which ruined $300 worth of ribeyes on the pass. The health inspector showed up the next morning for a routine check and cited us for the extinguisher residue on the prep table. Has anyone else dealt with a Tuesday that just went completely sideways like that?