Eric Moore

It's getting served.

And what if they weren't properly trained?

I can remember like back in college, right, when I graduated with a hospitality degree, I had two high level cooking, I mean, nothing like Culinary Institute of America or formal culinary training or anything like that.

But we had two cooking classes that we had to take that were semester long.

And I mean, I specifically remember standing in our kitchen and the chef that was our professor telling us how to judge the doneness of meat by, you know, moving your thumb closer, like holding your hand out.

And then as you make a fist, right, like that's how you judge doneness of meat, right?

Is that an adequate way to really train somebody and educate somebody on how to properly cook, you know, cook steaks?

I think, you know, over time, we've learned that, no, it really isn't.

Errors do occur, but I think they are a lot of times situationally based, right?

And I think you just mentioned this, like a process breakdown, you know, where I think that, you know, people will get...

Um, sort of, and I use this term a minute ago in the weeds, right?

Like it's, it's peak production time.

It's, it's the, the height of, of the dinner rush or lunch rush breakfast, whichever, you know, pick your meal and, you know, people will maybe not take the time to do things properly.

in a safe way because they feel it might take a little bit more extra effort or time, whether that's a line cook or that's a kitchen manager, executive chef, fill in the blank.

It's up to the leaders in those environments, right?

To say, wait a second, we have this process.

It's one, two, three, four, right?

Don't skip three or don't skip two because that creates a breakdown.

And those breakdowns that, you know,

Again, I'll relate all this back to what those statistics earlier about illness estimates in the U.S., right?