Hello, I have been involved with a group of people that range in talent to run a buffet. 12 hot wells, 2 salad islands and 1 dessert island. Average covers ranges from 500 to 900 per night thru-out the week. Most are average at best and a few know how to pump the groceries out, only when it is busy. I am trying to team work, even though that means that the strong usually end up helping the weak.
This always ends with resentments as we are human. I have worked with them, to their surprise, as they have never had a supervisor, sous-chef or chef help them do the work. I encourage organization (mise en place), time awareness ( bought a clock for the wall), and communication. The lead cook I encourage to delegate smaller assignments to the food runners; prep prior to service and helping to either fire or pull hot items from the oven, sham, fryer, or steamer during service. I have shown and suggested that one person plate all hot items except for steamed vegetables,( easy enough for a runner), so that 4 runners are not trying to assemble a separate dish at the same time on one 12' table, (it's crazy to watch). I have been with them on a 1,000 + cover night and all goes well, you just cannot stop, ABDS is my motto ( Always Be Doing Something ) So, I have seen them perform, but when left alone for approximately 15 to 20 minutes, they fall apart, finger pointing, and that's not my job to playing stupid and milking a task. My question to you all is any idea's of how to build a strong crew from a group of average people.
I thank you all now for your thoughts