It seems that we always have a problem when the menu changes. I cannot find a reason for this other then laziness. We are not a high volume restaurant, all of us could easily prep one extra item. I just don't understand why we can't start prepping for the new menu a week out. We have the menu a week before it changes. The prep list yesterday was a mile long and filled with items that wold actually have tasted better if they were made a few days out. It just blows my mind that this happens every month. I want/need to know what is going on at all times. Not because I am nosey, but so I can adjust my plan for the hour, day, week which will allow me to produce a better product and therefore make this restaurant better. I am over this running around like an asshole with a blindfold on just hoping to get first dinner service over with. It is hard to produce a attractive plate when you don't know all the components until you start plating. Where's this? Where's that? Well I didn't know it went with this dish. Needless to say after each course I said to myself that it will be better tomorrow.
Near the end of each menu we always say we are going to make a few of the new dishes as Amuse, that never happens. Well folks I am putting a plan into action. I will either make the next menu transition amazingly easy or I will be fired for being a total dick. An advice would be helpful.
