I am taking away the cooks copy of the tickets this coming Friday and Saturday nights. I am calling all the food for service. The dinner staff has been reading their own tickets since I left 9 months ago. Since I've been back I've observed their methods of calling, cooking, and plating the food. When it gets busy they get sloppy, and spend more time reading that cooking. Clearly it is my job to be in the expo window and now that the kitchen is getting back to the way I like it I will be camping out there for the summer.
This weekend will put them and myself to the test. Our summer menu, summer hours, and summer rushes are just one month away. Also, we are getting a brand new crop of food runners. I wish them bitches good luck. What's funny is right now they think I am really nice.
Our staff is better than ever and I know there is no stopping the momentum into summer. I can't wait:
"All right boys and girls, listen to my voice, I will guide you!! All day from the grill I need 17 filet, 4 rare, 8 medium 2 with foie, 2 med well, and 3 well walking with 11 salmon, and 6 lamb, one rare no turnips, 3 medium, and a well no salt. How long??!!!"
5 comments:
I like tickets for the reason I trust very few people to call them out to me. I think about things differently and need to be confident that my expo understands how I think. I would let you call them out though.
Tell "Runs with food" to get that filet out to table 420 asap.
ehh...i need a recall...
"I'll need at least a half an hour, Chef. I just cleaned by bubbler and I have to test it out."
I need 8 our ways, 2 yourways with tr-tip, chix and ribs, and 1 your way with pork, tri and chix and 3 your ways with double ribs and tri
Strap on your helmet extra tight and get your earmuffs on. It's fuckin on like a prawn that yawns at dawn, bitches.
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