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Just hit 200 covers on a Tuesday night with a two person line
We were down a cook, so it was just me and the new guy on saute. The ticket rail filled up around 7 PM and we just kept pushing through. I looked at the count sheet at the end of service and saw we did 200 plates. For a small spot like ours, that's a huge number for a weeknight. It felt good to see the new guy handle the pressure and for us to pull it off. Has anyone else had a random weeknight just blow up like that?
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olivers286mo ago
Ever think about how the front of house pace can make or break you during a rush like that? If they're good at staggering tickets and managing the wait, it gives the line a fighting chance to breathe. A smooth server team is just as important as a stocked lowboy.
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the_kelly6mo ago
Prep is everything for those surprise rushes. We keep backup hotel pans of the most-used sauces and prepped veg in the lowboy, ready to grab. It's also key to have the new person focus on just one or two dishes they can own completely, so you're not both trying to do everything.
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