Seeker4Truth87's channel

@spootboy123 If you worked in a high-volume pizza parlor, you may recognize the efficiency of docking. When there are 40 items going through a 4-minute oven on 2 to 3 conveyor belts, you might find it quite difficult (and impossible at times) to pop at least 10 bubbles per item. Plus, this has to...

I was a GM at Papa John's for years. Pizza dough makers, or "slappers", would have an very difficult time stretching & slapping dough if they wore gloves. It's not unsanitary to use our bare hands; we washed our hands quite frequently & my ovens stayed at 535 degrees. Thus, ensuring no bacteria s...