Loading…
4
Last Saturday my sous chef called in sick and I ran a full dinner service with three cooks
Last Saturday our sous chef called in sick at 2pm and we had 180 covers on the books for dinner service. I had three line cooks, one of whom had been on the job for two weeks, and I honestly thought we were going to crash and burn. We ended up getting through it with only two dishes sent back all night, which is better than some of our fully staffed Fridays. The thing that saved us was prepping like crazy between 2 and 4, and I cut the menu down from 14 items to 9 on the fly. I also jumped on the grill myself for the last two hours and that made a huge difference. It made me wonder if we are actually overstaffed on normal nights or if we just got lucky. Has anyone else had a night where being short handed weirdly made the whole team sharper?
1 comments
Log in to join the discussion
Log In1 Comment
paulmitchell5d ago
Sounds like you just discovered that half the people on a normal Friday are mostly there for moral support. Honestly, three cooks and a trimmed menu might be the new full staff and nobody wants to admit it. Bet your two week rookie is now ten times faster after getting thrown into that fire.
4