In the weeds, again.

...so let 'em go. They'll learn to work smarter & faster.

 

What a great way to look at it! And, yes, that food is coming out of "The Restaurant's" kitchen slower than snail poop! Hard to believe it isn't Chef Rocco's first opening!

 

i had a very simaler situation last night , but being as i am the kitchen staff 4 nights a week , i just had to grin and bear it . i do an average of 40 or 50 meals a night on my solo shifts . last night i hit a new personal record 87 entrees(sp) . that would include 174 side dishes , approx 30 salads that were supposed to be already made up on the day shift but werent . i'm not sure how many appitizers and munchies as i was to tired at the end of the night to count them up . and on top of that i have to also be dishwasher and janitor . though it was a rough night , i felt happy with my preformance as i never had a meal go out more than 20 minutes after it was ordered . i figure it was good experience . man i hope it dont happen like that again though .

 

I am anticipating a rough weekend, the kitchen I cater out of is in the middle of a major event...one of the largest art fairs in the country ....I have a picnic for 300 Sat. night with my prep coming out of a basement kitchen and down the street to load...off site to a park without a kitchen...actually there is a room with no tables but runing water. Thank goodness I planned a menu that would accomodate the locale. I have 4 paid staff that are mine the rest are vo.unteers...this is a sustainable picnic with linens and real plates, glasses, silver. yippiy. The check was good!!!! Now to work through the function.

 

We had a huge weekend at the restaurant. We covered 550 friday night (ala carte), 600 saturday night, and over 700 on Sunday. The life of living in a tourist town!

Eric

www.RESTAURANTEDGE.com

 

ah yes, let me recount the last week.

Head chef moving house/sick with virus

Apprentice Chef off sick with (*snort*) GOUT!

Larder King refuses to work his day off.

Cant get staff for Sunday, Have to do Breakfast, Lunch and Dinner with -1 chef and a favourable review in the paper about the restaurant that morning.

By my calculations, out of 7 days running, we were understaffed 5 days out of 7.

Throw this into the equation. On Thurs, i had to do a filmed presentation on creme brulee in preparation time, mon spent morning at college, worked that night, fri spent from 10 - 2:30 at college and started work at 3:30.

Have 3 assignments to start. oh did i say 3 very large assignments?

heh v.busy (better than mid term exam time - 45 hrs on the job and 15 hrs of exams that week)

So for those who think twice about this stuff, some timely advice in latin which still holds its own today - "Per Ardua Ad Astra"

 

Weeds. Oh the weeds! I had a tough one today. I usually run solo on the week days.... Not to today tho ! I had the prep cook maintenance guy and GM on the line briefly. I opened up. Got a head start on prep, I'm a big believer in " run during prep, coast thru service". Today on the other hand I didn't have a chance to breath. It was one of the rushes where the only chance to get a drink is to put my head under the handwash faucet in between tickets. Insane day. But it's ok. Now I am at the local bar by myself in the dark drinkin a IPA an thinking about what I could have done different! But I got nothing. I could have sandbagged chicken breast or steaks but honestly I was In the weeds regardless. Wether I had fresh steaks or pre seared steaks. So there you go. You got my vent. Thanks for listening !