busy

our busiest night yet since I took over...130 covers. And rough...not at all like the 120 we did last week...but there were reasons.

First we shuffled the deck and two of the three stations have different cooks on them. Which on one station is ok, because that cook is a rock star and basically my unofficial sous chef, or in reality the chef without the glory(whatever that is). The other cook is our resident prima donna. He moved to the pantry station from the ’heavy’ high volume pasta station...but little did he know that I, being the sneaky PIA chef that I am, made the pantry station the most prep intensive and busy station...he got his butt kicked all night. Which led to some of the roughness...I was busy helping him all night so I couldn’t really expo...and so the other two cooks ran the whole rest of the show.

The other reason is we did the majority of our business in one late push after 830. We never go on a wait...which just floors me sometime...I know we only have 20 or so tables...so its not like we need to go on a wait, but when 60 people come in, in a matter of 20 minutes...someone is going to be in the weeds...and not just the kitchen. It is ok to say to them ’we will have your table ready in 10 minutes if you would like to wait at the bar’...etc...etc...and give the servers time to catch up, and time to stagger their tickets into the kitchen...as opposed to being so in the weeds that they dont punch them in until they get all five of their tables’ orders...and then ring them all up at once...because that makes for great fun in the kitchen...

But its over...and the Bday is over...and now its back to the grind tomorrow with an empty shelf of MEP to fill up.

Good times!