Vent: Lost a prep cook last month because we can't find anyone who can handle a Saturday rush
We had this kid, Tyler, been with us for about 4 months at our kitchen in Portland. He seemed solid during the week, could chop and follow tickets fine. But last month during a packed Saturday, he just froze at the pass when the tickets started stacking 20 deep. Walked out mid-service, apron on the floor. Now I'm stuck working 60 hour weeks covering his shifts. Anyone else seeing this with younger cooks just not built for the heat?