It was a good day!

leeniek · #1 10-21-2009, 04:07 PM

Well apparently I worried for nothing about the guy I posted about the other day. Today was a really good day. He knows what's going on and we talked about a few things and I did tell him that it is very possible he will be going Monday to Friday since I can't really open so much anymore as I need to be there for the duration of the day. He seemed pretty happy about that and we chatted about needing strong staff etc and I told him that while we need him m-f to open, I'm going to miss having him on the weekend because when he focuses and has his groove going he's a **** good cook. (and he really is) They all did a great job of working today, killed the prep list in good time... some things that weren't pressing got left out but tomorrow's another day and all I care is that the stuff get done before the weekend and I told them that. The change in my status seemed to just happen naturally.. the one upping I had felt with that one person before is no longer there and I think he does respect me in my position and the others on the floor came to me with their questions etc. One thing I noticed is to make sure everyone gets a break when it's possible because I think I left breaks a little too late today. It wasn't a huge deal.. one guy asked me if he could take a full break as he wanted to go get a burger and I said ok as we really weren't busy and then when he got back I sent two people at once because it was dead and it was.. I don't think we got a single order when they were gone and they took their full breaks too. Next time I'm going to get breaks out of the way earlier so that the end of day isn't such a hustle and we can get it done in a reasonable amount of time.

Just Jim · #2 10-21-2009, 04:41 PM

Good to hear!

leeniek · #3 10-21-2009, 04:43 PM

Thanks Jim! I am really feeling relieved!!

ChefBillyB · #4 10-21-2009, 04:44 PM

Hey Leeniek, Great to see everything worked out good. This is like a Soap Opera I can't wait to see what happens tomorrow. I know I'm spending to much time on the internet when I know more about your crew than mine...........Good luck Buddy.....Bill

leeniek · #5 10-21-2009, 04:57 PM

LOL Bill.. I feel the same way on here!!

I'm off for two days... YAY ME.. and I get a host shift on Saturday because FOH is short... I can host.. all I have to do is a head count and then escort them to their tables. I'm definitely NOT a server.... I had to do it at the cafe when they were slammed and alot of the time at the hospital and I hated every second of it.. it's just not my thing.

I was going to leave it till Friday but I am going to get my soup menus done tonight so they're out of the way and I can enjoy tomorrow and Friday!

I think things will continue to go smoothly. We do have a couple of newbies starting this week and it is mine and the KM's job to train them. I know I will be doing the egg training... I hate crepes with a passion and the new KM hates the lunch as much as I hate crepes so he is gonna train on crepes and I will on lunch.

greyeaglem · #6 11-01-2009, 06:40 AM

This is off the subject, but the title fit, so I'm stealing it. My good day was Tues. As I may have mentioned before, the restaurant I manage is 153 years old. It has only had 3 owners in it's history if we count one family owning it for at least 100 years as one owner. Anyway, the family of a lady who used to work there in the '60s wanted to bring her in to visit on Tues. and asked if she could look at the kitchen and asked me to also make a soup that she used to make there. The history of the place looms in my mind when I make menu changes etc. I often wonder what the previous owners would think of the things I do, particularly the last of the 100 year owners who dedicated his life to the place. This lady said he would be very proud of the place today, so that made my day.

leeniek · #7 11-01-2009, 03:32 PM

Quote:

Originally Posted by greyeaglem

This is off the subject, but the title fit, so I'm stealing it. My good day was Tues. As I may have mentioned before, the restaurant I manage is 153 years old. It has only had 3 owners in it's history if we count one family owning it for at least 100 years as one owner. Anyway, the family of a lady who used to work there in the '60s wanted to bring her in to visit on Tues. and asked if she could look at the kitchen and asked me to also make a soup that she used to make there. The history of the place looms in my mind when I make menu changes etc. I often wonder what the previous owners would think of the things I do, particularly the last of the 100 year owners who dedicated his life to the place. This lady said he would be very proud of the place today, so that made my day.

That would definitely make my day too!