I work at a restaurant near multiple event venues and we do not have a host. I've never bothered to ask FOH about the seating capacity, but it's easily over 100 and we accommodate a lot of big tops daily. Usually we switch over to a limited menu for sporting events so that we can put food out pretty quickly and efficiently given the circumstances. However, this weekend we stayed on full menu and got absolutely DEMOLISHED for lunch. The entire restaurant fills up almost all at once, with tickets coming back first for 6, 11, 8 tops so we're already bogged down dealing with that while a million other tickets print out filling up two rails with a bunch more untouched on the printer. We had the best guys on line cooking too. On Saturday, ticket times were atrocious, servers were crying, some people walked out, and the GM's comps were astronomical. All this even though the same thing happened (though not nearly as bad) on Friday, and we knew it was coming too. Not only is it a bad experience, but it ruins everything for the rest of the day--it's all hands on deck to the line for 2 hours, dishwasher included and no prep gets done at all while we get cleaned out of prepped food. Obviously one way that we could have improved was to run our limited menu. Also going to hire a guy to only prep so that we can afford to put more people on line without jeopardizing prep. But otherwise, how do you folks deal with massive volume all at once like that? I doubt that having more cooks on line would have helped that much, either. Servers weren't intentionally stacking tickets... but it's just the way things happened---everything came back at once. I love my job, but every weekend for the past 6 weekends has been progressively getting busier and busier, and worse and worse to be on the line. I don't know how much longer I, or any one else (exec and sous included) can take it if we keep getting demolished like we did on Saturday.