Got a question about salad greens.
I work as a line cook at a psuedo-country club, the ritzy (serious) county golf club. I work with a bunch of idiots, my Chef won't deny that. My co-workers have a bad habit of making up three weeks worth of food or more and I watch it rot by the end of the week.
One thing I'm constantly throwing out is salad. Typical scenario is they have a buffet on Friday or Saturday night with salad on it. After it's over they take all the left over lettuce and put it in a plastic carboy and toss it in the reach in, covered of course. By Monday or Tuesday it is rust colored, sometimes with brown liquid pooling at the bottom.
Is there a better way?
I know lettuce is cheap but if I ever want to go to the next level I have to learn about cost control and not wasting lettuce does seem to me less than trivial.