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How was your valentine's dinner service

post #1 of 15
Thread Starter 
We got slammed big time! Especially in the later stages, the front staff kept piling up the dockets every 2 minutes!!
post #2 of 15
My fiance is the KM for a major casual chain and she said it was the busiest day they have had in 2 years. On a 1 hour wait from 4 pm until 10 last night.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #3 of 15
It was horrible! I was supposed to be working, but I had caught my hand in a door, so was at home nursing my hand, while cursing the doctors for being closed. (as in i lost motor function in my hand, it was swollen and my finger nails had turned black!)
post #4 of 15
We were having a comedy show, with Bruce Baum and Vic Dunlop, so we were expecting a full house.
We were offering a 5 course dinner for two in our lounge.
The FOH decided to take 23 reservations, all for 6:45p & 7p.
You might as well call that a party of 46 for 7p.
Our little kitchen isn't designed for that volume, so there were some problems.
The reservation requests were due to the comedy show, people wanted to eat and then go in to the show.

In the other restaurant, the FOH neglected to put table numbers on the tickets, and got confused when the orders came up.
Some people walked out, some orders were duplicated.
My Lead Cook decided to psyche herself out all day on how bad it was going to be, and had a meltdown when the little problems occured, since she was already at wits end before we even opened.
Also, we took similar reservations there as well, contrary to our policy.
A similar bottleneck of orders as the lounge happened here too.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #5 of 15
I gotta say, we were golden. We were completely booked weeks ago so we knew pretty much what to expect and could mentally build up to it. The closest thing we had to a hitch was in the first hour and a half of service having the striploin outselling our other three mains by 75% (at least). We had it crusted with braised heirloom pork and fois gras. We had the FOH pull the printed menus and redone, changing it a crust of braised pork hock. That put the air brakes on! Gotta love laser printers...

--Al
post #6 of 15
We had an amazing weekend. Thursday we were book with a banquet, Friday we were booked from overflow on Saturday and for Saturday we were booked solid a few weeks ago. Everything went perfectly- loads of compliments and a huge weekend for tips.
What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
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What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
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post #7 of 15
is february 13th popular for most of you as well? around here its quite popular but its for cheaters who take out their mistress or undercover lover etc.
post #8 of 15
February 13th is for the guys who don't want to pay the inflated price on the 14th :p
post #9 of 15
Really! Your restaurant has bookings! Thats interesting, as all restaurants I've worked at have switched over from booking to walk in, as they claim that when people are waiting at the front and their are empty tables, due to a booking, it looks bad and loses the establishment money.
post #10 of 15
Thats why you take CC#'s to hold tables. If you dont call to cancel or no show you get charged a fee, happens everywhere for Valentines, Mothers Day and NYE. Pretty standard practice. Also you never sell every table in advance, I always left 10% of my seats open for walk ins.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #11 of 15
Interesting. I believe the new restaurant I am at HAD booking upto last Christmas, but dropped it as they figured out they could make more money by walkins (they are a very busy fine dining restaurant)
post #12 of 15
lol, this is true too. i know many ppl who have flowers delivered on this day over valentines bc of the 50% off discount.
post #13 of 15
What we did was use our only no-show for 1 lucky walk-in couple. We had to turn away enough walk-ins that even if half our reservations didn't show we would have been full. But they did...
And we also didn't overbook the restaurant! I'm wise enough now to know when to say when on taking reservations. And I re-vamped some menu items to keep the traffic in the kitchen tolerable. So between all that we had a great night- the food was noteworthy- beverage sales were excellent and the customers happy.
What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
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What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
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post #14 of 15
Uh huh. Had a guy order some very specific chocolates (I run a chocolate and pastry place, not a restaurant) via e-mail to be delivered Feb. 12th, , and after a day, e-mails us again, saying he's out of town, so could we hold the order and send it out 48 hrs later? What-ever....we slipped in a note with his invoice telling him that all of our prices are fixed and do not fluxuate or increase seasonaly. He is a good customer, paid up nicely and we want him back.

We had a real kick-a Friday, some very serious numbers. Saturday was almost as good, but a bit better paced. After 7pm when we shut down we had our "V Day Chocolate making class" 6 couples (we only have 900 sq ft of space) making chocolates with 3 types of wines and 9 varaities of my chocolates to sample. All in all, a very good time.
...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #15 of 15
450 evening covers, including In Room Dining. The hotel was packed for the weekend so we knew what was coming and everything turned out fine despite tempers in the kitchen.
"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
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