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Waitstaffs waiting in front of the kitchen window: What do you think?

post #1 of 5
Thread Starter 

Hi everyone, I'm doing a quick study on how waitstaffs waiting in front of the kitchen window / pass for the dish to come out could add to the chefs' stress level. Any experiences as such? What are some of your reactions/responses to them? 

 

I know there are stories to both side of the story: waitstaffs need the dish to serve for the needy customer, and chefs don't like being pushed! But how do you deal with it in your establishment? What were some helpful changes or useless attempts? 

 

How does the pressure of waitstaffs effect your productivity, and what change do you imagine would come IF those pressures were off your shoulders?

post #2 of 5
Kill them with fire.
“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

Reply
post #3 of 5
Check the thread right underneath this one titled "does anyone have any tips for calming down during service". I to think you'll find out how most feel.
post #4 of 5
This is not a FOH/BOH problem, its a poor management problem. You can't put servers and cooks in that position and not expect them to be at each other's throats.

Whomever is in charge needs to schedule an expeditor on the front of the line. The expeditor communicates with the kitchen and the servers instead of them talking to each other. An expeditor gathers finished orders together and either delivers it or has a runner deliver it to the servers. The servers shouldn't be getting their own food from the kitchen at all, they should be in the dining room taking care of their tables.

An expeditor not only acts as a buffer between servers and kitchen staff, they help make everyone else's job easier. There's another thread here about expediters where I listed out what they do. You should search for it.

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

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Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply
post #5 of 5

It ticks me off. How can perfect food be expected if they hang around the pass like vultures, asking every ten seconds where it is haha. Its not a fast food place, its a restaurant. They seem to do it everywhere haha

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