Ok, this has happened to me twice in the last week and I wanted to know if anyone else has experienced this?
It is one of the most egregious culinary errors anyone can commit.
I am talking about these pizza places using the same pizza cutter for the cinnastix, and then using it for the pizza. So, instead of getting a mouthful of delicious complex savory flavors, one gets savory flavors with a back note of cinnamon.
Are the pizza restaurants short on utensils? Because if that is the case, what the heck are they doing charging me thirteen dollars for a pizza? Heck, I will donate one if it means I get a pizza delivered that tastes completely like tomato sauce, cheese and pepperoni. Just, please, I beg of you, pizza cooks…please…don’t cut the dessert and then the pizza with the same utensil!
And DON’T cut the pizza and then the dessert. Ewww. That is even worse. Tomato sauce and pepperoni grease on a cinnamon breadstick.
Dopers…sound off! Tell them “we’re not gonna take it!”
Don’t buy pizza from a place that sells cinnamon sticks. It solves your problem and most likely moves you into a higher pizza standard all in one fell swoop.
Alternately, buy your own pizza cutter, and ask them not to pre-cut your pizza for you. This works best for delivery, but if you make yourself a pizza wheel holster for dine-in purposes, you’ll be the envy of every culinary nerd on the block!
Because they are lazy. I’ve worked at lots of pizza places. Some of them have several cutters, with a couple marked “cinn” or “bbq” or “spin”. Some of them only have one cutter, and fuck 'em if they taste cinnamon. The people managing the store make like ten bucks an hour, they don’t really care about your pizza experience.
The Pizza Inn that I used to work at had a lot of Muslim patronage. Most of them would ask that you wash the cutter before cutting their pizza. (they wanted to avoid pork residue) Of course those requests went in one ear and right out the other. They never bothered to wash the cutter.
Fantastic idea! Thank you very much. I will buy my own cutter.
I also used to work at a Pizza Inn and I remember having more than one cutter for the pies…(they had Pizzerts and everything else)…so we always were careful. This was back in the eighties and nineties when we made less than six bucks an hour.
I am sorry for customers who ask for things and aren’t listened to anymore.
I just would appeal to people in restaurants to just use a different cutter. Thank you for the responses.
This is one of the reasons I quit eating at Pizza Hut. Well, that and the fact the pizza is pretty crappy. But they don’t clean off the rocker knife or cutting board after cutting dessert pizza and, yeah, you can taste the cinnamon and sugar on your meat/ veggie/ cheese pizza. I don’t like it either.
This wouldn’t solve the problem if we’re talking about Pizza Hut delivery because they pop the pizzas out of the pans onto a (maybe cinnamon/sugar contaminated) cutting board, and then use the cutting board to slide the pizza into the box. IOW, they use the cutting board for pizza-to-box transfer regardless of whether they actually cut ithe pizza or not. It would work for dine-in, though, where they would just leave the pizza in the pan. (Former long-term PH employee talking.)
Actually, your local franchise must be pretty crappy. The pizza from the local Hut here in my neck of NC is excellent.
Or is the usual logic of “Well, if it is food from a chain restaurant, then it always sucks and remarking on same makes me a superior gourmet” being applied here?
And I agree with the actual topic at hand … why does Domino’s use the same damn cutter for everything? I don’t care if employees are making minimum wage, there should be some logic and care used in the food preparation, and presentation. Making excuses for low pay or blaming uncaring employees just identifies symptoms of a larger problem in American society when it comes to the workforce of today.
Does no one have any pride in anything work-related anymore?
Weird. It’s weird that they would be religious enough to want to avoid the pork residue, but that they’d be content with just washing the cutter. My uncle, who became an Orthodox Jew and is now an ordained Rabbi, would insist upon a whole separate set of plates and utensils for milk and meat, not just be okay with washing them. When he comes to visit my mom she buys new sets of china and silverware just for him to use while he’s there. I’d assume that religious Muslims would be the same way.
No, I happen to think Pizza Hut pizza is substandard, and I’ve eaten a metric shitload of it since I worked there for years. Don’t get me wrong – if people want to eat at PH or get a pizza from there, I can eat it without turning a hair, it’s not like I think it’s inedible, I just think it’s not great. The sauce is too sweet, the cheese is too salty, and the pan crust is too greasy. That’s JMHO of course, and congrats for finding your local version excellent. Thanks for the snarky suspicion I’m just a big poseur, though.
I’ve had this happen to me a few times before.
I kinda like it sometimes.
Each time it’s always surprised me, and then I just always shrugged and continued eating it, because it’s not THAT bad (I like sweet things, even when paired with Savory tastes), and hey- it’s like a surprise each time for me
“Will my next bite be sweet or cheesy or savory?” It’s like a game for my mouth each time!
I managed both a chain and a locally owned pizza restaurant, and in both settings we provided seperate cutters for prepping foods, dessert items, and pizza. At the chain restaurant, there wasa seperate cutter for white pizzas.
However, getting the employees to use these for different tasks was nigh-impossible. You really don’t know busy until you’ve worked on a Friday night at a high-volume pizza place, andthe guy who cuts the pizzas is also the one minding them in the oven and boxing them. If the pizza oven isn’t conveyer convection, minding the pizzas is a full time job, and the guy who’s cutting the pie just doesn’t take time to look what he’s grabbing before he slices. Sometimes we’d leave the cutters in a bin of water to soak off some of the more disgusting stuff that gets encrusted on the blades, but at high volume times, that doesn’t happen either.
I highly recommend the “Don’t cut my pizza” request and do it at home. Getting fake cinnamon on your mushroom pizza is yechworthy in the extreme.
If experience is any indication, it’s because management doesn’t give them enough cutters. The workforce has nothing to do with it.
But to address your point, it’s difficult to muster up any pride in your work when no matter how well you’d like to do it, it makes no difference because the idiots that run the place won’t buy you enough pizza cutters.
My (late) Father In Law was a senior executive at one of the large Pizza chains. He’d get dinner from the store nearest his home at least once a week, and used to get pissed when they fucked things up. The most common problem is (as has already been mentioned) the fact that the people workign in the store only make about 8 to 10 bucks an hour, and think they’re doing the company a favor by even showing up.
Years ago when I worked for Very Inefficient Insurance Company ™, the nearby fast food places would regularly screw up drive-through orders. When I would complain about this, my insightful co-worker would point out that these people make near minimum wage and “Employers get what they pay for”.
After that I pretty much considered the nearby Arby’s to be a provider of “Mystery Meals”. Didn’t matter what you ordered, chances were at least 50-50 that you’d get something completely different.
