Loading…
27
Just learned a line cook in Charleston shucks 1,200 oysters in a single shift
A buddy who works at a spot on Shem Creek told me his shucker hit 1,200 oysters in one 8 hour shift, and I had to sit with that for a minute. That works out to about 150 an hour, which sounds insane until you think about how fast muscle memory kicks in after a couple years of the same motion. It got me wondering where the line is between a good knife hand and a hand that's just worn out. Any of you run oyster bars or raw bars, and what's a normal count per shucker on your line?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.