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Had a shift last Friday that went from amazing to awful in 10 minutes
We were cruising through a 200 cover dinner service, tickets coming out clean, no fires. Then a party of 12 showed up 20 minutes before close with zero notice, all ordering well-done steaks and complicated mods. Our grill cook handled the rush like a champ, but the ticket times killed us and the dish pit flooded right after. How do you all prep for late walk-ins without letting quality slide?
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sean_park827d ago
Feel for you man, that 20 minute before close walk in is a special kind of pain. We keep a small stash of prepped mise specifically for late rushes, just extra veg and sauce components that hold overnight. Also train the FOH to give us a heads up the second someone walks in, even if theyre not seated yet, so we can mentally prep. The dish pit flooding is the real killer though, that always makes everything ten times worse. Hope your next shift treats you better.
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thomas29127d ago
The real question is how do you train FOH to actually give that heads up without them forgetting half the time. Had a host last week watch a four-top walk in at 9:45, stood there texting, then acted surprised when I yelled "closing in 15" from the pass. Kept the extra veg stash thing, but that only works if your prep cook actually labeled anything. Mine just throws random containers in the walk-in. Digging through mystery cambros while a ticket printer screams is its own special hell. You guys do any kind of verbal signal or code word to alert BOH, or just rely on the server to remember?
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