Two minutes later the waiter returned with both. Wow, that was fast!
They must have vats of all the ingredients: creamed chipped beef, toast, taters. Now, I can understand having the latter two on hand and ready, but the first is surprising. But it is Sunday morning and this place is busy!
Do you think they prepare a batch, then keep it hot it in a steam table, and ladel it out? That's how we made our shepherd's pies and curries quickly in the pub where I worked. (We'd pipe fresh mash on top, and then pop the pies in the salamander for a minute or two) After rush, we'd empty the steam table and prepare to order, because you can't rerefrigerate the reheated portions, and they would otherwise go to waste. The pub's still going strong, with the same shady recipes, all because the clientele are mostly local blue-hairs who seem to enjoy the atmosphere (if not the fare). The same mgmt is still there as well, but the km's wife passed away in 2019 (the kms ended up becoming husband and wife, which makes it even sadder, and the suriving manager's father passed away in 2017). I still think about going back there and just cooking until I die. I don't miss the stress, but I miss the rush.
