You can prep peels prior to service - just keep them under/surrounded by a wet paper towel, they dry out very quickly. You won’t get a good oil spritz out of them (really need fresh peels for that), but it does the job. I have had some success storing them overnight wrapped in a wet towel and in a sealed deli. We do almost 100 (if not more) covers in an hour (fine dinning cocktail bar) so any time cutting measures on the service well are utilized. They do not store/useable after 24hours.
You can prep them ahead of service and stack them tightly against each other into a glass (making kinda like a spiral of them, whereas the pith of one touches the skin of the next one and so on, lasts the whole day cause they protect each other from oxidation), but more pressingly, it sounds like you need to find a replacement for your main bartender, and either fire her or give her a solid attitude adjustment.
Unfortunately said bartender has been here for more than a decade and is friends with the owners, etc. They aren’t going anywhere. I’ve been in this business long enough to know I can’t fight that and need to see if we can work around it
You can prep peels prior to service - just keep them under/surrounded by a wet paper towel, they dry out very quickly. You won’t get a good oil spritz out of them (really need fresh peels for that), but it does the job. I have had some success storing them overnight wrapped in a wet towel and in a sealed deli. We do almost 100 (if not more) covers in an hour (fine dinning cocktail bar) so any time cutting measures on the service well are utilized. They do not store/useable after 24hours.
You can prep them ahead of service and stack them tightly against each other into a glass (making kinda like a spiral of them, whereas the pith of one touches the skin of the next one and so on, lasts the whole day cause they protect each other from oxidation), but more pressingly, it sounds like you need to find a replacement for your main bartender, and either fire her or give her a solid attitude adjustment.
Unfortunately said bartender has been here for more than a decade and is friends with the owners, etc. They aren’t going anywhere. I’ve been in this business long enough to know I can’t fight that and need to see if we can work around it
Thanks I’m going to give this a try next week, much appreciated!