Breakfast batch cook
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Some mornings we have a bit of a waste problem. This lady tries to combat it by skimping on the 830am breakfast batch cook but she don't seem to understand that's WHY we're having a waste problem because she skimps to even beow chart levels, we run out way before we're supposed to, usually at a time when there's only two people in the kitchen because we've already begun flexing out for breaks, so someone ends up 'panic dropping ' product and we end up with a lot left over. So the other day I told her I wasn't gonna drop food at her (she's not even a manager) direction, to just let me do my job. So I slightly over made on the level's of the batch cook And everything I made held us through till lunch (except for scrambled, but that's an ongoing thing). So how's your batch cook chart treating y'all, most mornings? Way high, way low or on the money?