I worked prep at a buffet, and there was a salad that we made in bulk that used exactly one full gallon of mayo. i got really good at scooping it all out with a spatula in one fluid spiral.
just one of many otherwise completely useless skills i developed in foodservice lmao
Worked at a seafood restaurant and we made coleslaw in basically a 40 gallon trashcan. Even had this auger that you attacked to the top to make it a huge food processor. It would use multiple gallons of mayo.
I worked at a pizza buffet when I was in high school. The ranch dressing, made in 5 gallon buckets, called for multiple gallons for mayo and buttermilk. I too got far too skilled at getting it all out in one go.
For anyone unaware, the gallon size of condiments (mayo, ranch dressing, hot sauce, etc) is typically for food service. IOW, restaurants and the like.
That said, there’s nothing stopping individuals from getting it, so the point is still valid.
I worked prep at a buffet, and there was a salad that we made in bulk that used exactly one full gallon of mayo. i got really good at scooping it all out with a spatula in one fluid spiral.
just one of many otherwise completely useless skills i developed in foodservice lmao
Worked at a seafood restaurant and we made coleslaw in basically a 40 gallon trashcan. Even had this auger that you attacked to the top to make it a huge food processor. It would use multiple gallons of mayo.
I worked at a pizza buffet when I was in high school. The ranch dressing, made in 5 gallon buckets, called for multiple gallons for mayo and buttermilk. I too got far too skilled at getting it all out in one go.
Mayo and sour cream are like 80% of the sauces in most restaurants.