u/BoringWhiteGuy420

Like for example we dropped in the fryer too many previously frozen mozzarella sticks and they were in there for maybe a minute or so , they weren't fully cooked yet but definitely not frozen anymore, the kitchen manager got upset saying that I should have put them back in the freezer on the line where I got them from with the rest of the frozen uncooked mozzarella sticks and that I'm a cook and I should know this, but my thought was that it wouldn't be the same quality anymore and wouldn't be fit to serve even if it might be safe to refreeze.

Considering he was talking about the quality of the French fries we serve needing to be hot fresh and crispy not cold soft or brunt either I tried to err on the side of caution.

Can anyone more experienced help me out? I'm wondering for my own knowledge, I'm considering going to culinary school to elevate my career so I'd like to know what do they teach regarding mistakes like this and quality etc.?

Thanks in advance!

I just started at a bar and grill and they serve their burgers with a pickle spear, like they serve it open face with the top bun next to it and the pickle spear on top of the burger patty with a party pick through it (I should've taken a picture).

And I thought that's pretty unique I haven't seen it before, and I tried googling it too but all I could find were discussions about a pickle spear being served with the burger like in the plate besides the burger, couldn't find any other burgers being served with the pickle spear ON the burger like instead of pickle chips.

So, what do y'all think, have you seen it before???