I have heard the story's of most of the kitchens you have to work in. 
Nice video Hobart has some good stuff. Tooth I wondered if you were a technician when I saw the True? Undercounter unit you had for a bench or something. I used to have a pizza make up for a storage/ bench. I have a 60 quart Hobart that I am going to be selling ( 900 lbs.) almost. I am still working on mostly refrigeration now. Just like it’s been said some of the places that I would eat at before seeing the kitchen I wouldn’t eat at after working on something in the back!James hope you don’t mind me stealing a spot on your day at the office thread. A lot of people ask me what I do for a living and here’s a video. So I guess what I’m saying is this is the Day in my office! I’ve touched every piece of equipment in this video, through installation and service. 23 years I have worked for Hobart and sometimes I send you pictures of the messes I get into. Here is a brief history of Hobart and everything we work on and build all here in the United States and most of it in Ohio north of Dayton in a town called Troy. World headquarters just north of Dayton. And I’ll give a shout out to Cecil about the Wright Patterson Air Force Base Museum. Which is the most spectacular collections of planes, Military history around. It’s all free and takes days to go through. Been there at least four dozen times on weekends when I was training during the week. Hope you enjoy the video and it’s better than a ride along, wouldn’t want you to get dirty.
My family spends a lot of time eating at home now, my kids have grown up but they always call me and ask me before they go out to eat. I was looking for that heads up. A good rule of thumb is if the owner will let you walk through the kitchen to sit down it’s probably a good place to eat!Nice video Hobart has some good stuff. Tooth I wondered if you were a technician when I saw the True? Undercounter unit you had for a bench or something. I used to have a pizza make up for a storage/ bench. I have a 60 quart Hobart that I am going to be selling ( 900 lbs.) almost. I am still working on mostly refrigeration now. Just like it’s been said some of the places that I would eat at before seeing the kitchen I wouldn’t eat at after working on something in the back!
Probably just high jacked this thread for sure
James always likes to hear the horror stories too, But I think sometimes he gets a little disappointed because there might be a restaurant he likes to eat at that now he’s not so sure of.
