[Dirk Skene]

Our bistro is small. A 50 top. We have a kitchen crew of 4. Exec. Chef, dishwasher, line cook & prep cook. The front has 1 waitress & the boss lady.

It’s a Friday. The exec has already scheduled off. He’s out of town. The dishwasher is not there (I don’t remember why) the prep cook (great gal) & I have the line. We get slammed. Serious weeds. We’re handling it OK. Then we get in another couple of 2 tops & another 4. AND it seems that everybody wants desert at once & then comes MORE tables. I remember my exact words at the time, but this is a family friendly forum. Just one more & I AM GONNA LOSE IT We get one more. Waitress comes back & hollers “Got 2 more.” “Stall ‘em” I scream.

We almost have things under control & she comes back “Order in. 3 courses.” We get 2 soups, another app & a main course. A desert order came in later. All spread out nicely. And it was our last table. We get it out & decide to check on the guests. Smoose a little. There were several tables finishing their wine & coffee. Everybody is happy.

The last table wanted to complement the waitress’ suggestion to not have the whole meal come out at once. How spreading it out helped their enjoyment of this wonderfully romantic late night meal. I got the waitress aside & said “Thank you.”

[kuan]

Hey this is what it's like man. Good thing Mahi MR didn't show up on a ticket.

[foodnfoto]

Wow! She's a real winner.
Do whatever you have to to keep her.
Waits that know how to handle a crowd and keep the larger view are one in a million.

[Dirk Skene]

Originally Posted by kuan

Hey this is what it's like man. Good thing Mahi MR didn't show up on a ticket.

Ain't that the truth