Well, let's see. A typical day at my restaurant, and here I am again attempting to run it well. Yea me. Been doing it for 21 years. This time. Doesn't get much more fun than this.
Very small town, small restaurant, full-service menu including Pit Smoked BBQ, steaks, comfort food from scratch, pasta etc.
Extremely limited labor force, approximately six-week learning curve. Extremely here is an understatement. Most are young, though and say they want more hours. I'm almost 70, trying to slow down. It ain't working.
PR in the dining room as much as possible.
Checking plates going out with the corner of my left eye...don't want that gravy dripping off the plate.
Running two four-foot grills, one flat one steak, when it's really busy and the grill person is needed elsewhere.
Occasionally use the left eye also to check portion control at the fry station, steam table, etc.
Wondering if a cook, Mr. X, has been sent to prison this morning or will he be back tonight.
Pit fire is built, but ribs weren't taken from the freezer yesterday as instructed. Banging ribs on the floor because we're down to 7 slabs
Run from the line to the back to cut more steaks--had a rush. Gotta watch those steaks and burgers and chicken on the grills, though.
Cuting boards (2), knives (2), left on the table. One is slimy with the fish I just cut, one is bloody as is the slicer I also used for the steaks. All sitting where I left them.
Checked the baking potatoes on the way by the oven, cut off the oven and left the door open for "someone" to get them out. 'Scuse me for asking. After all, I was just standing there.
Oops! Blackeyed peas need taking off the burner.
Orders for fried chicken and fish. Both to be breaded. Every one's busy. Flour and breading gets on floor, and on me. Hmm, I'll clean it later when I get time.
My man is still in court.
Two people in the back. Dishwasher three feet away from that table. A cook/prep person three feet in another direction, finished with prep waiting for me to tell him something else to do. Can't bother them. Wishing the prep person would help the kitchen when finished without being told.
It's 12:30, half-past noon. Damned food truck just pulled up. Got to go tell him to wait. He doesn't want to. Hope the steaks, fish, chicken, potatoes, and burgers are OK.
It's slowed just a tad. Now I've got to go apologize to the dishwasher and the prep cook for having to clean up my mess. Will also ask the dishwasher nicely to please keep the tongs cleaner, so we won't have to use blackened steak tongs to turn the chicken filets, and to please remove the blue portion bowls from the trash..
Oh my gosh, got to have the order guide ready for the salesman in 45 minutes. But what about the flour on the floor. Ohhhh, humbug. Gotta get it off my fingers first. Wish the towel man would hurry up.
This was yesterday, at least the food truck and salesman have already been here. Looking for an easier day.
Yes, they do clean up a lot of my messes, but they're good about holding back their anger. Good thing is, I know from day to day which ones will get any available raises.
Edited by Raibeaux - 2/27/13 at 5:53pm