They say there are always exceptions to the rules, so when working in a kitchen, when is it necessary (or acceptable) to turn a blind eye? From how often you change the fryer oil and whether you leave dishes stacking up in the sink to serving questionable food and broken sauces, many situations arise that require you to use your best judgment. Nikos, Peter, Yianni, and Joe are explaining their take on when it’s ok to cut a few corners and answering questions, including:

• If you’re serving an 18 top and drop one of their plates, do you pop it in the fryer and serve it anyway?
• When you’re super busy and need to get the ticket out, do you skip the garnish?
• Have you ever served decaf coffee and passed it off as regular so that you didn’t have to brew two pots?
• Why aren’t there more women in the back of the house in restaurants?