If you don't mind scraping off the top oxidized layer, probably a couple days. Make sure to press plastic wrap directly onto the guac. My dad taught me the trick of pouring a thin layer of olive oil over the top, which is what he'd always do to his pesto to keep it from discoloring.
Another quac trick that sounds crazy..trust me, our family home has 32 avocado trees in the backyard. Cover the top of the guacamole with a layer of water. It pours right off and it looks like it was just made. It definitely lasts a couple of days. It's usually gobbled up before any longer than that.
Like Susan W, I've probably never made it past a couple of days because guac is consumed rather quickly.
Even if there's leftover stuff, it ends up being a condiment or no-effort toast/tortilla spread. I know some of the Food52 editors are rapturously worshipful of avocado toast, but guac toast is a very worthy stand-in.
Guac also makes a good sandwich component, albeit a bit messy. That's fine by me, I don't think a sandwich should be like nigiri.
Ultimately the cling wrap, lemon juice, water is providing a barrier against oxidation. You can stir in the browned parts back into the rest of the goop and no one will know.
For sure, it is better to store guacamole in a tall container rather than a wide one to minimize the surface area that could oxidize. In a restaurant, this is probably a tall Lexan, stainless bain marie, or other receptacle rather than a wide-mouthed mixing bowl.
I've never tested it to the limits either, but probably a couple of days based on my experience with leftover homemade guacamole as well as the store bought stuff.
Like Smaug, I do the cling wrap trick as well as occasionally sprinkling some lemon/lime juice on top. The oxidized guac is unsightly but not poisonous.
I've never tested it to the limits, but at least a few hours. You have to make sure that no air is getting to it; you can do this by flattening the surface and pushing cling wrap up against it so that it's touching everywhere. Some people put a thin layer of water over it; it can easily be poured off.
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Even if there's leftover stuff, it ends up being a condiment or no-effort toast/tortilla spread. I know some of the Food52 editors are rapturously worshipful of avocado toast, but guac toast is a very worthy stand-in.
Guac also makes a good sandwich component, albeit a bit messy. That's fine by me, I don't think a sandwich should be like nigiri.
Ultimately the cling wrap, lemon juice, water is providing a barrier against oxidation. You can stir in the browned parts back into the rest of the goop and no one will know.
For sure, it is better to store guacamole in a tall container rather than a wide one to minimize the surface area that could oxidize. In a restaurant, this is probably a tall Lexan, stainless bain marie, or other receptacle rather than a wide-mouthed mixing bowl.
Anyhow, good luck.
Like Smaug, I do the cling wrap trick as well as occasionally sprinkling some lemon/lime juice on top. The oxidized guac is unsightly but not poisonous.