My late round rec after the fry cook combine is TMD. He rarely burns a fry, keeps his work area clean and stocked, uses the correct amount of salt, and is very knowledgeable about protocol for dealing with grease fires.


Only concerns with this prospect is that his "low and slow" flipping style may not translate to a grill position at an establishment that runs a high volume customer service system.


I'm sure I will catch alot of flak for this, but I'll be back in two weeks to start a validation thread about how right I was.

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