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re: How do restaurants get away with not refrigerating ketchup?
Posted on 4/25/20 at 5:44 pm to bogart
Posted on 4/25/20 at 5:44 pm to bogart
quote:
Cause they have hundreds of customers a day and go through it really quick.
I worked at a burger place that had ketchup bottles on each table. Every shift the bottles were refilled from gallon size cans of ketchup. The ketchup in the bottom part of the bottles may still be the same ketchup from when I worked there in the 80s
1
Posted on 4/25/20 at 6:23 pm to weadjust
quote:I was at the Chimes late one night in the '80s and I saw that part of a waitress' job there was to refill ketchup bottles. What they did was to balance the less filled bottle on top of the more filled one and let the ketchup drip down.
I worked at a burger place that had ketchup bottles on each table. Every shift the bottles were refilled from gallon size cans of ketchup. The ketchup in the bottom part of the bottles may still be the same ketchup from when I worked there in the 80s
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