Tonight we have 400 reservations on the books and it is a Satursay night. We normally handle 250 to 300 with ease. With anything over 300 the timing and communication on the line has to be perfect to avoid getting into the weeds.
I have been working here at Jakes Famous Crawfish for about 7 months now and have worked my way through the dish pit to prep and pantry. I have had a few nights on the Hot Line as fryer and can't wait to pull more shifts as I progress. Tonight I am working in Pantry. A three man section of the line responsible for plated salads, desserts and raw oysters and seafood platters.
When the restaurant is this busy a lot of the stress to set the pace falls to us. When the entres have been cleared and the dessert tickets start pouring in we are responsible to get the desserts out quickly and accurately to finish the meal and hopefully allow the servers and buss sraff to turn the tables for the next set. It is a delicate balance between controlled panic and absolute kaos.
Hopefully it will be smooth and calculated tonight without many errors.
Here's to chasing that first fint. Bottoms up!
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