Saturday, May 17
Today was by far the busiest I have ever seen at the restaurant. The chefs were yelling at each other and the customers just kept rolling in through the door. At the beginning of the night, Turan called that the salads were going to be behind: he was right. Although I usually watch around for the salads of 3-5 tickets at a time, this night there ended up being about 14 at a time because of the hold up. This was the first time that I could see the stresses of being a food runner. Turan and Aaron were also really stressed by the middle of the night. Although we had been pretty successful in getting everything to the right tables throughout the night, we still would run into so problems that would end up being huge setbacks. Tonight, I messed up a few of the table numbers and brought some of the salads to the wrong tables. This ended up with the customers not being too happy, and for good reason. The hard thing about the table numbers is that when some of the smaller tables are pushed together, the numbers of the tables change. Sometimes, the seats are also approximations, which makes it especially hard to run food to the bar.
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