Aioli first or after grilling bun?
Really wanted to post this on confidential but I'm a long time lurker and have no karma.
Anyways, quit my chef job and now I'm working the line at a sports bar while i go to school. I try to just keep my head down and do things the way they want, but theres one thing thats getting under my skin, for the sandwiches here, they put garlic "aioli" (mayonnaise) on the buns before they toss them on the grill. I don't do this, the garlic burns and the mayo breaks, so the buns get soggy and bitter- at least i think so. Today the shift lead got on my ass about it and i said that its just better my way and explained my reasoning. He got super mad and basically said that I'm trying to tell eveyone that they've been fucking up. I am not but for some reason I just cant do it their way. Never seen it done that way in my 16 years. If it was just oil or butter, I'd get it.
So yeah, I just looking for some advice here. Am I tripping? Should I back down? It just bugs me. It smells bad dude.
Edit: for clarity, we're talking about a normal grill, a gas broiler.