Thursday, September 15, 2011

Grylt: attempt 3

Two pictures, because neither worked out very well:


Some of the issues I had last time were resolved this time.  They did seem to have a better line established, with one person doing side and veg, another handling protein, and a dedicated cashier. This kept things going well.  They've also minimized the crowd of people not working they had last time, with everyone looking like they had a job.  The logistics are clearly improved over last time.

However, you may notice something about those potatoes, especially if you compare them to the previous instances.  These seem to be a shapeless mass, due to the fact that they're way too wet.  I like fairly stiff potatoes, and I assume most people like them more solid than a porridge.

The other issue is that again, the ahi didn't seem to portioned the same as before.  I understand that fishies aren't simple boxes, so it's hard to divide it evenly every time.  Still, this was definitely less than the first visit, and I kind of think it was less than the second.  It was a single slice, and it was then cut in half to fit better.  It's a more central cut, so it's wider, but still seemed smaller.  My thought here was that if there were scales, like they have in BBQ places, then it'd be clear that all the servings are the same size (that would also probably  help control the yield).

The taste was good again, but I'm still somewhat hesitant about the whole thing.  If they can't ensure things are made consistently, is it just a matter of time before the taste starts to fall down as well?

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