Just hit 200 covers on a Tuesday night and my brain is fried

We had a private party book out the whole back dining room, 40 people, plus our normal walk-ins. I looked at the ticket rail after service and the machine said we did 204 plates. For a random Tuesday in March, that's wild. My feet are killing me and I burned my thumb on a saute pan. How do you guys handle those surprise busy nights when you're down a line cook?

3 comments

3 Comments

grays1328d ago

Man, those nights you just have to go into survival mode. I start prepping stuff that can do double duty, like a big batch of garlic confit that works for pasta and as a spread. You basically become a octopus, grabbing pans with one hand and plating with the other. It's all about keeping the simple dishes moving fast so you can focus on the complicated tickets. You just hope the dishie is a rockstar that night.

jessica13028d agoTop Commenter

How do you even keep track of which pan is for what on those nights? The garlic confit move is smart, that stuff saves your life. You're totally right about the dishie too, a bad sink can shut the whole line down.

spencer_coleman28d ago

Honestly the real game changer is getting the front of house to manage the pacing. If they just fire everything at once you're dead no matter how many pans you have. A good server will stagger the orders so you're not building six different proteins at the same time. That's the hidden system that lets the line actually use those pans right instead of just drowning.