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Mother's Day rush, Fun will now commence!

post #1 of 16
Thread Starter 
Gonna be working the 10am to God knows when shift tomorrow. Brunch, lunch, dinner... it's going to be crazy! What are your plans for Mother's day?
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
Reply
post #2 of 16
As 'Mothering Sunday' in the UK was celebrated in the middle of Lent.... I shall be sitting back, doing very little! :lol:
post #3 of 16
Not a pro, but since I love to cook and entertain, we are having a Mother's Day dinner here. So I understand about having a crazy work day. I have already started with the dinner prep for tomorrow and actually I've been planning for a week.

I guess that's because I really enjoy writing down everything I can think of to serve, then I shop to see what I can find, then go go go, prepping so the party day isn't so crazy that I still enjoy it. So really it's an all week thing for one meal.

Plus of course there's the garden-work and housework to make company welcome.

Good luck tomorrow. I will tell you I LOVE when my family takes me out on mother's day (even if it's brunch after church), so I am sure lots of moms are appreciating your hard work tomorrow!

Just keep in mind how you are saving them from cooking and cleaning. I hope that makes it worth it.
post #4 of 16

7:00 Am

I'll be in at 7:00 am and will be done by... um... never? Midnight? Maybe... Looking forward to oh so much fun with the amateurs who will kill me all day with special requests and substitutions while the bar gets clobbered with slobbering idiots trying to cram as much booze as they can down their gullets to get through a meal with mom. Oh the horror.



post #5 of 16
for some mysterious reason, we are closing early tomorrow. It is beyond me to question it, I just know I'm working the 2-10 shift tomorrow.
post #6 of 16
I got lucky in the fact that I go in at 4, but the fact that my place is the only place that stays open as late as it does...probably won't be leaving the restaurant till about 3:30...
post #7 of 16
Since I work in a sports bar/restaurant, we don't have a Mother's Day dinner..:crazy: , but I have done them in the past, so my thoughts are with those who are about to proceed.
post #8 of 16

I have two days off...sorry!

In 18 years,this is the ONLY time I have had nearly every Sunday off.Oh my god,I see my husband more now than I have in 10 years!
I work for a large corporate catering company and my location is in a convention center.We are the on-site contract caterers,so technically,we are also city employees since this is a government/city owned center.
It's also the biggest,CLEANEST and most efficient kitchen I have ever been in....and I enjoy banquet/buffets,because I got full-service restaurant burn-out a couple of years ago.Sooo nice to not hear a ticket printer!
I know;everyone's thinking "Convention center...sheesh,like airline food!"...Nope,we just think of ourselves as a big restaurant.we put out great,creative food....just quite a bit of it!

And I'm sure everyone will hate me for this,but because it's a government building with a lot of corporate accounts,we are CLOSED the whole week of Christmas thru New Years....and Easter,Thanksgiving,4th of July.
How's that for a rarity? My last holiday season was in a hotel spending half the day in the restaurant kitchen and the rest in the banquet kitchen for a good 10 days per stretch.I don't miss it:D
"Sometimes people can be oh so dense"

The Pixies
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"Sometimes people can be oh so dense"

The Pixies
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post #9 of 16
Thread Starter 
Wow... what an... eventful day, which ended with someone being fired and my chef (who's worked there for years) walking out on the owners over the firing. It's worth a future post.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
Reply
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
Reply
post #10 of 16
...definately so. Please expand on that ASAP.
post #11 of 16
The Rail was full and the tickets were spittin out of the printer so fast that they touched the floor. Mothers day has always been the busiest day of the year because everyone has a momma.

I kicked complete butt tonight and was strutting around after kicking around 400 plates out of a fine, small kitchen. The dishwasher worked a double today and his babys momma was pissed at him so I made him a pretty dessert to take home to his wife to try to help smooth things over with the old lady. His expression was golden and I know he will show up for work tomarrow and kick butt for me.

After the shift I went to go see my mom and give her a gift and a dessert. I then called my girlfriend and invited her over to come meet my mom and they hit it off real good. We then went to have a beer and now im up typing on this forum at four in the morning. My karma is good.:smiles:
post #12 of 16
Heat of the moment firings, been there, done that. Call your chef and talk with the owner about it. It can probably be salvaged. Both parties need to acknowledge that they lost their cool.
post #13 of 16
Alright...I just need to vent. I was pushin' out the chow int he back...and I get a little break so I go check everything out. One of the the carving stations was placed directly under the air conditioning vents (genius), the salmon wellington was so overcooked it could only be smashed rather than cut, the new york loin was borderline medium well, the sternos for the sauces had been out for how long, the bearnaise was just sitting out at room temperature, and the sauces might have well been refrigerated. ot to mention the cutting boards were filthy. I can't stand these stupid cooks where I work, and a chef that can't take ten minutes to scope it out to see how it's going. Anybody have a job opening in southern california?
post #14 of 16
Ahhh the Mothers Day Nightmares Umm err uhhh I mean memories. Never worked one where I was in the building for less than 20 hours or we did less than 30k on the day. Last one I worked was for a large Family Style Italian chain and the first 10 grand of the day was done by myself and two other cooks. Most of my staff had schedule conflicts with other jobs. Swore I'd never go thru that again. Little did I know what was on the horizon.

Had made the wife and Mother of my Daughter Lasagne, meatballs, and Spinach salad for dinner yesterday. Even did some fresh baked bread. SGMChef joined us for dinner and was inchage of the dessert. What a tremendous chocolate layer cake was presented to us.

All in all it was one of the best days (other than the overworked back) I've had in a while. Sure don't miss the springtime day version of "Amature Night":bounce:
post #15 of 16
Thread Starter 
I'm not sure how comfortable I am of describing the situation in good detail at the moment, I'll let the situation develop for a week or so first before I decide to write something about it. At the very least now I'm temporarily the number two, and on call to help the sous, the person fired has also worked there for a long time, and I suspect this was probably the straw the broke the camel's back (so to speak)
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
Reply
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
Reply
post #16 of 16

Made it throughanother one!!

Well another Mothers Day has come and gone and I can say that this has been the smoothest Mothers Day I have ever worked in (which is all of them) in the 11 years that Ive been in this industry, we did 661 covers from 11am to 11pm and had only 3 complaints 2 of which were server errors and only 1 was a kitchen error! The line killed it with chit times at 18-25 minuites this is including big tops of 16+ and on top of that my labour and iventory were lower than last week!
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