it gets worse

Faugh...what a crappy night...you know, there are nights when you do major covers without any hiccup...and your kinda bored, and then there are the nights when you do mediocre covers and feel like you have down 3 times as many. Tonight was the latter.

At 430, we only had a handful of reservations...or so we were told in the kitchen...and then at 6, we had twenty tickets hanging...good times. And on it went all night.

First of all, we had half of our grill shut off all night due to a gas leak...(scary)...which took 3 saute pan spaces and a huge chunk of our firepower offline. So that left us four burners to do all our work on, and 6 inches of grill space that was hot enough to mark flesh.

Then due to scheduling snafus, which I dont have control of...unlike other places...the exec chef writes all the schedules. And although I have told him that it would be advantageous to have the same three cooks every night on my line, I get a rotational crew. Tonight I had 2 cooks working stations for the first time. Not a great recipe for success. Lets just say, loooonnnngggg ticket times.

We ended up doing 20 less covers and 1200 dollars in sales more than we did 2 nights ago. And it seemed like we did 200 more covers. It was long and arduous and long and hot and long and well...you get the picture.

And at the end of the night, I leaned that the FOH had know we were going to do lots more covers than we had reservations for, they had just ’forgotten’ to tell us.

Good times1