I guess it all depends on your menu. I could do it, "middle of the road fine dining" if don't have to turn the tables every hour.
The plastic buckets is lame man. Go buy some 6-pans at least. That way if you want to you can set up a bain on the flatop for premade sauces. I don't think those plastic buckets are NSF anyway.
Now don't tell me you do dessert and soups/salads off the line as well. |