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any suggestions?

post #1 of 12
Thread Starter 
Hi folks...reason I'm posting is I could use any advice, help or input.
I recently started at a great place; awesome crew, wonderful food,great people. The problem I'm having is we are in the theater district of Portland, and being the nnew guy, my position is not only grill, but expo as well.

We get the theater crowd rush in what I refer to as shotgun orders. Literally the rail with be filled with tickets within a 2 munute range...

I'm having trouble not only trying to keep up my end, but coordinating all items expoing... Its literally a shotgun blast.

I realize it takes practice, and I'm not accoustomed to expoing and running a grill as well. Any practice or techniques or suggestions would be apreciated. I really enjoy the place and want to do right by them, as they treat me very well. Thanks!
post #2 of 12

This might be better suited in the Professional Chef's threads.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 12

Speed is developed it is not overnight. Make sure you have everything ready and within reach. Put a special on that is already done and can be pushed out in a short time..Good Luck

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 12
Being prepared is best. Braised dishes are great sellers and can be pushed out quickly. Shorter, faster pick- up dishes make tough "shotgun" nights much easier.
post #5 of 12

The broiler runs the line.  Your printer should be printing complete orders, not just grill items.  Make sure the line is on pace with you with their pick-ups.  Use a la carte sides that can be cooked in batch and held or cooked quickly.  That way, all you have to do is fire proteins and plate.  Soups and sides can even be plated by a DRA.

post #6 of 12

Some FOH managers don't realize, or train their staff to not "stack" orders. A server will go take orders for 4 or 5, or more, tables in a row and then go to the computer to punch them all in at the same time. In their eyes, this may seem more efficient because they don't have to go back and forth between the POS and each table every time. What they fail to realize, until the cooks point it out, is that their orders are taking much longer to come out because the BOH is getting swamped every time. This also makes their job easier in some ways if they are running the food because often times all the food comes out at the same time, too. Unfortunately, they don't realize their tips are slightly smaller because the food isn't always cooked to perfection because of the swamp on BOH and their customers are waiting longer for their food. If your FOH in in this habit, you need to point this out to the FOH manager or the servers themselves. Sometimes even the manager will teach them this because they see it as more efficient. Obviously, things will flow a lot smoother in a restaurant that isn't constantly giving the BOH "shotgun" orders. It might make the servers jobs a little harder but their pockets will benefit and the restaurants bottom line will improve too. 

post #7 of 12
Quote:
Originally Posted by Vic Cardenas View Post
 

Some FOH managers don't realize, or train their staff to not "stack" orders. A server will go take orders for 4 or 5, or more, tables in a row and then go to the computer to punch them all in at the same time. In their eyes, this may seem more efficient because they don't have to go back and forth between the POS and each table every time. What they fail to realize, until the cooks point it out, is that their orders are taking much longer to come out because the BOH is getting swamped every time. This also makes their job easier in some ways if they are running the food because often times all the food comes out at the same time, too. Unfortunately, they don't realize their tips are slightly smaller because the food isn't always cooked to perfection because of the swamp on BOH and their customers are waiting longer for their food. If your FOH in in this habit, you need to point this out to the FOH manager or the servers themselves. Sometimes even the manager will teach them this because they see it as more efficient. Obviously, things will flow a lot smoother in a restaurant that isn't constantly giving the BOH "shotgun" orders. It might make the servers jobs a little harder but their pockets will benefit and the restaurants bottom line will improve too. 

 

Happens in many places. The FOH blinks and blinks and (with their finger in their nose says......what???)

post #8 of 12

That is pretty standard for a theater district restaurant but it doesn't have to be so painful.

Back in the day waitstaff was trained to "dance" with the kitchen.

Rare to find a place without a bunch of children trying to explain the nite's special without staring at the ceiling and using umm at least once.

To receive the old time "star" experience we are having to make reservations and wait weeks.

Not to mention having to drop a couple of hundred $ for just 2 people.

Eating at home more and more.

Of course this is IMO ;-)

 

mimi

post #9 of 12
Quote:
Originally Posted by joe doom View Post

I'm having trouble not only trying to keep up my end, but coordinating all items expoing... Its literally a shotgun blast.

I realize it takes practice, and I'm not accoustomed to expoing and running a grill as well. Any practice or techniques or suggestions would be apreciated.

The only suggestion that I have to offer, is to appreciate the fact that you are responsible for expo as well as grill... It means that you get yell at, as opposed to being yelled at. LOL :crazy:

 

During the shotgun blast just keep telling yourself that this too shall pass. Don't let time accelerate in your mind. Remember that your demeanor sets the tone for the rest of the crew. A good chef should be like a duck, calm on the surface but paddling like hell down below.

 

Once the rush is over. Go in the walk-in. Close the door tightly. Scream at the top of lungs! :chef:

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #10 of 12
Quote:
Originally Posted by cheflayne View Post
A good chef should be like a duck, calm on the surface but paddling like hell down below.

Loved this quote ,  shall remember it daily. 

 

At the place im at now , the wait staff is very poorly trained ( some arrogant teens in the bunch ) , and im betting some may get fired by the end of the month. 

They have a horrible habit of not writing on the tickets and coming by the pass and just screaming the orders and leaving.....

So its now established that without a ticket we dont give them their orders , this way they at least remember to give us a ticket and dont run the risk of getting us and them f**kd during service. 

 

Now if the waiters just love loading you up on orders , try to have extra prep done ahead of time before service , dishes that go out more often should have alot of prep. Sides can be made in batches and used when needed. Keep everything near your , try not to run from one end of the kitchen to the other just for a pinch of seasoning. 

 

Pace yourself , dont get nervous , the more you get nervous the faster you think time is going by when it really isnt. While your doing prep or cooking ( especially when not in a rush ) think to yourself how you can do certain tasks faster and effectively. 

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #11 of 12
Quote:
They have a horrible habit of not writing on the tickets and coming by the pass and just screaming the orders and leaving.....

 

 

I had finished with school and had no need of my gypsy hospitality income just when the (POS?) computer tickets were becoming standard, so yer gonna have to cut me some slack)

I would work any part of the house (quite versitile, no?) but my true love was a fast moving hotel bar.

After the cocktail servers wrote and called their orders said ticket would be dropped in a box to be checked and red lined.

Happy hour was the most "lucrative" time slot on the schedule (I got all kind of bribes when schedule time came around, lol) because the room would be SRO with freshly scrubbed "oil people"  that would get so pie eyed drunk you could add a magnum of champagne to the ticket and no one would notice (hotel rooms vs drunk driving...was easy to figure out the answer to that dilemma)

 

Typical scam... either they were stealing from my bar (cash ticket with the drink not written down ) or padding a guest's tab with a cash order.

Sometimes during the chaos one of the bartenders would mark the orders as correct just to empty the box (or sometimes a bartender would have a little scheme going on with a waitress)

Hopefully you have someone keeping track of those types of employees.

Where money is involved there will always be someone that can figure out the system on how to get your $ into their pocket.

 

mimi

 

Sorry OT...broke my NY resolution to not go OT.

Doing alot better....still a ways to go.

 

m.

post #12 of 12

Joe -

 

I'm not a food pro, but I've hung around this forum for  a while, and I do have a suggestion...

 

Put a description of your topic in the title of your post.  That way we will have some idea of what it is that you want to discuss, and I can't help but think you will get more responses.

 

Anyway, welcome; stick around and enjoy a really good forum.

 

Mike

travelling gourmand
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travelling gourmand
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