This isn't going to sound like much to the more seasoned cooks but...
Saturday with 100-110 reservations. My restaurant seats 100.
I'm on pantry which means six salads, one with seared salmon, a shrimp platter, an oyster platter (shuck 6 oysters), a seafood platter (shuck 4 oysters plus a fussy plating with crab meat and ice), smoked salmon (make a flower out of a four ounce piece then plate with specific design of capers, fine dice red onion and chives plus cream cheese rolled into ball), FOIS GRAS (seared on top of challa toast and blackberry sauce).
I get some tickets and start sweating because I see Fois gras on one. whatever get to work anyway. I get stuck shucking 14 oysters and by the time I turn back to my line 15 or so tickets.
I spazz. It's only my 6th shift and my third at the station alone but I crack right on the spot. I start turning out salads but I'm buzzing around and working without getting much done.
The host of all people starts getting pissed and comes back on my line with the intent of shucking oysters in his suit.
My sous chef who is the acting chef right now (we are in between chefs) kicks him off my line and absolutely saves my *****.
He does it by being very calm and SLOW. He makes the FOIS and about three salads and then shucks four oysters and I get back on track.
It seems more minor now but at the time it was the wake-up that I was waiting for.
It is supposed to get a lot worse, we are in Ann Arbor and during football season we get upwards of 250 reservations so I know I need to pick it up by fall.
None of my ticket times exceeded 9 minutes and my sous chef said I did good and that he expects this for a while and that I need to stay positive and keep improving.
Any thoughts? Am I a complete scrub for thinking this minor thing was even a whiff of what the weeds smell like?
Saturday with 100-110 reservations. My restaurant seats 100.
I'm on pantry which means six salads, one with seared salmon, a shrimp platter, an oyster platter (shuck 6 oysters), a seafood platter (shuck 4 oysters plus a fussy plating with crab meat and ice), smoked salmon (make a flower out of a four ounce piece then plate with specific design of capers, fine dice red onion and chives plus cream cheese rolled into ball), FOIS GRAS (seared on top of challa toast and blackberry sauce).
I get some tickets and start sweating because I see Fois gras on one. whatever get to work anyway. I get stuck shucking 14 oysters and by the time I turn back to my line 15 or so tickets.
I spazz. It's only my 6th shift and my third at the station alone but I crack right on the spot. I start turning out salads but I'm buzzing around and working without getting much done.
The host of all people starts getting pissed and comes back on my line with the intent of shucking oysters in his suit.
My sous chef who is the acting chef right now (we are in between chefs) kicks him off my line and absolutely saves my *****.
He does it by being very calm and SLOW. He makes the FOIS and about three salads and then shucks four oysters and I get back on track.
It seems more minor now but at the time it was the wake-up that I was waiting for.
It is supposed to get a lot worse, we are in Ann Arbor and during football season we get upwards of 250 reservations so I know I need to pick it up by fall.
None of my ticket times exceeded 9 minutes and my sous chef said I did good and that he expects this for a while and that I need to stay positive and keep improving.
Any thoughts? Am I a complete scrub for thinking this minor thing was even a whiff of what the weeds smell like?
