16/20s on the Invoice: The Shrimp Cocktail Is a Count and a Cold Chain
The shrimp cocktail does not start on the plate. It starts on the invoice line, where the number 16/20 sits next to a price and a product form, and it ends at the back door, where a receiver either writes down a temperature or doesn't. Everything between those two points is arithmetic and discipline. The plate is the easy part. Most houses get the arithmetic wrong in the same way. They read 16/20 as a quality claim. It is not. It is a sizing specification, and a loose one. A house that treats the count as a synonym for "good" is buying a number, not a standard. What the Count Actually Says Shrimp count per pound tells you how many individual pieces fit in one pound of product. That is…