u/cheerann

I’ve been under the impression that you keep carrots frequently misted and if prepped wet/damp and covered.

I had complained to my worker that I was pulling too many limp carrots. My worker came from a larger chain with older timers than I, said they learned to keep carrots dry because water makes them go limp faster. So when they mist the shelf they completely skip the carrots. And when prepped they just cover.

I’m willing to be wrong here, even though that makes no sense to me and that wasn’t how I was taught. What do you guys do with your carrots on the shelf?