I finally hit 500 covers in one shift, but the crew thinks the number is fake

Last Saturday we did a private event plus the regular menu, and somehow the tickets added up to 500 covers between 4 PM and midnight. The sous chef kept saying the system double counted because we only have 38 seats, but I printed the end of night report and there it was. I've done 300 tops before, but 500 felt like a different beast, 11 hours on my feet and we still sold out of the pork belly special by 9. Is there a point where the number stops telling you anything about the actual pace, or is it just bragging rights for the resume? Anyone else hit a milestone that made them question what the count even means in a small kitchen?

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