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Unpopular opinion: I stopped weighing pasta after 4 months of nightly dinner service and my plates got better
Worked garde manger at a spot in Portland for about a year. For the first 4 months I weighed every single portion on a scale to the gram. Chef drilled it into us. One Tuesday we got slammed, 30 tickets on the rail, and the scale was buried under a stack of sheet pans. I just grabbed tongs and eyeballed it. Nobody sent anything back that night. Next week I tried eyeballing on purpose. Portions started looking more natural on the plate, not like little identical piles. I know the food cost people are gonna come for me on this one. But my hands know what 4 ounces of rigatoni feels like now. Anybody else ditch the scale after a while or am I gonna get roasted for this?
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