That’s a heck of an omelet, would never be able to eat that myself. During training to be a chef, I’m not, figured out the hours I would be working and decided there had to be a better way.
Let some Perch go out that had started to turn just a touch. No food poisoning but sure had one pissed off customer. Lesson learned in the hi-paced environment of the restaurant world. Personally that one bugged me for a while. Back in those days, we had no dates on food in the storage/fridges. Smelled fine but failed.
I’ve gotten busy and set the smoke alarm off a few times as well, some multi tasking projects are better than others.
Blessings!
Hi, that was to be my girl’s and my dinner. Called Little Caesar’s, instead. Ah, well!
When I was a teen, the Italian restaurant I worked at served a group beef that had gone over to the dark side. They were NOT happy! Hell, I was the dishwasher, but I knew that meat was bad. I would not eat it, and have a cast iron stomach!
The nose knows!
I know what You mean.
I made My living for 12 years in the Auto Repair world on high end cars Jaguar, Rolls Royce and others. In all that time I only had one "come back", I did a Major Service (30K miles) on an XJ6 Jaguar and missed the final torque on all 6 sparkplugs. None of them blew out of the hole but all came loose and the Customer could hear the compression leaking and realized what it was and had tools in the car to torque them down.
The next time He came in He told Me about it. I was CRUSHED/PISSED AT MYSELF for years. Every time I think of it I kick Myself a few hundred more times. He was one of the best Customers I had and kept telling Me to not worry about it. I couldn't. I gave Him 10 hours credit on Labor on His next Bill and I still was pissed at Myself.
It could have been a lot worse like blowing out of the hole, stripping the aluminum cylinder head and punching holes in the Bonnet (hood).
Now I'll go kick Myself some more...