Labelling question:
I work in a charcuterie restaurant in the north of england. I am curious of other peoples rules and guidelines around labelling!
I have an older gentleman who i work with in the kitchen and his sole purpose is to maintain labels, allergens and ingredients etc. He is hell-bent on the labels being bible and once the label says it goes, its goes no matter how fresh or perishable it still is.
He has strong opinions on never refilling oils and throwing away oils after a month of opening. He also has the opinions that if meat has a raw use by date on the packaging, it goes out then whether it is cooked or not. Now, i have always been taught that even if the meat goes out of the day of cooking, it still gets the three day grace once cooked (dont know if this is right but i was taught from the start of my career this is how it worked!)
I am curious on what other chefs opinions of it are! Personally i have always been someone who does quality checks and relabels for one day extra until not up to standard but i am impartial and just want to learn!
I am also trying to help the business by saving money on the food he discards on a weekly basis and need advice on trying to convince him a different way!
TIA