To be really annoyed about boss making a big deal out of this?

[FedupofbeingtoldIcantusemyname]

I work in a kitchen (for context).

We cook a full English breakfast as part of our menu including bacon & sausage. This morning my boss comes in and starts complaining at me because he wants me to dry off each individual piece of meat (bacon/sausage) with blue roll by hand after cooking it in the pan because, in his words, he thinks they look too greasy and 'like a greasy spoon'.

Aibu to think this is ridiculous? I know he wants everything to look perfect but I think people ordering bacon and sausages would expect a certain amount of grease and this is an unreasonable waste of time when we are busy??

get a gastro, or a tray, put a clean checkered j-cloth on it (the ones that comes in packs of 50!) move meat from pan to tray, plate up your eggs/ other items etc, then move from the tray to plate.

OP you have asked if YABU - several posters have advised that you are and even offered solutions but you still seem insistent that it's your boss that's BU.

Why ask a question if you don't like the answer?!

Btw YABU, it does NOT take 10 seconds to dry fat off the meat at all...you are being such a drama queen.

I'm sorry cabbage but are you a professional chef? Do you or have ever worked in a kitchen No need to be sorry, no I am not a professional chef but yes I have worked in a kitchen, on a six month placement as part of my hotel management training, so six months with a lot of other experience in that environment, however, it doesn't take a professional chef to know that a quick wipe isn't the drama you are making it out to be, but then as other pp have said I suspect the issue is a few herring too

Why would it take 10 seconds per item? Surely 1 second wiped on the roll would suffice

Did you talk to your boss about it? Express your concerns and why to see if you could reach a better agreement?

He's your boss. Its his job to take decisions such as this. If you ever get to be boss you can take decisions - until then he calls the shots.

I think YABU. Whilst it's fine to tell him it will take longer I don't understand your attitude about the whole issue, perhaps try and be more amenable to the change?

You told one poster that they don't know what they are talking about and in another comment very rudely asked if someone was a professional chef, insinuating that their opinion was not valid if that's not the case.

Look, you're asking a random selection of people on an internet forum for an opinion about a work issue. You must realise that we are not all chefs or working in a kitchen? So why post here if you're only interested in the opinions of people in your profession?

It sounds to me like you want everybody's opinion as long as it's the same as yours. Not how it works I'm afraid.

No it doesn't. That's why it's used in kitchens.

In all the places I worked as a student and in all the places some friends work / own now blue roll is used for a lot of things from drying hands to cleaning up spills. But to use it to blot food is a bit manky in my opinion

The food would be usually be taken to the chef plating (head chef) on a blue roll-lined tray to avoid it being too greasyvin the same way you'd use kitchen roll at home.

worked three summers in a 3 star restaurant and NEVER saw this,.

. Plus we don't have any Pyrex dishes (only metal trays).

i have never seen a professional kitchen that uses pyrex dishes.

Olivia is correct you should use a jcloth lined tray to soak the grease off. That is how all chefs should be trained to avoid contamination. Blue roll can rip off onto the food. All kitchens I have worked in have presented food to be plated this way it ensures that no excess blood, fat, grease or water ends up on the plate.