NO matter how many times I heard NOT to hit the bottom of the ketchup bottle
...It took me a long time to learn AND messed up pants at the Red Robin.
-----Original Message-----
From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED]]
Sent: Tuesday, August 01, 2000 11:46 AM
To: [EMAIL PROTECTED]
Cc: [EMAIL PROTECTED]
Subject: Re: Sysco cert question
I am currently in the process of studying for it. Some much less motivated
colleagues say "Certification is worthless. What really matters is if you
know how to do your job" or "I don't have time to study".
I am pursuing this as it will lend further credibility to my resume and
compliment (or condiment) my other certs, such as SCFA (Sabrett Certified
Frankfurter Associate), TCFFT (Thin Cut French Fry Techician)and the lesser
known NCS (Nathan Certified Specialist).
Yes, you can self study, or if you really want to pay someone else, you can
go to an acredited school such as DeepFry Technical Institute.
For the lab, keep in mind that they will try to stop you up. They do things
such as clogging the mustard containers. Many people deploy similiar
techniques, such as those to unclog the Elmer's Glue bottle to get around
this one.
As Shawn mentioned, the 2.0 exam does have an emphasis on Mayonaise
Deployment. Keep in mind that mayonaise fails rather rapidly when mixed with
other condiments, possibly leading to the poisoning of the judges, which
will lead to a definite failure.
Also, there arae time limits on the ketchup deployment section of the exam.
I heard of several mechanisms that allow for more rapid deployment, such as
leaving the bottle turned over for several minutes prior to use and I have
also heard of people putting sharp objects such as knifes in the bottle to
help the flow. DO NOT GET THE KNIFE STUCK IN THE BOTLE, AS THIS WILL ASSURE
FAILURE!!!
DO NOT HIT THE BOTTOM OF THE BOTTLE, AS THIS MAY CAUSE THE KETCHUP TO FLY
UNCONTROLLABLY, POSSIBLY PELTING A JUDGE OR TWO.
Tom Kager
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