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I am serving an average of one hundred and twenty guest with only four staff....no reservations

post #1 of 11
Thread Starter 
I feel like i am serving fast food.
This is an all inclusive hotel that refuse to use reservation on the reason that guests do not show up on time.
Do any of you guys have similar experiences? And how many cooks do you have to handle a maximum of 170.
post #2 of 11

4 in the kitchen.

120-170 covers.

No reservations. 

I don't see a problem here.

post #3 of 11
Yeah, sounds right to me. If you cut outside expo you could even do it with three... we do most days.
And what do reso's matter anyway, especially if your pushing average volume every day. Just be booted and suited with your station looking tight at 4 and you'll be good 😘
post #4 of 11
We push 170-220 with 3 cooks and an expo, no prep cooks set your own station.
post #5 of 11
Thread Starter 
Quote:
Originally Posted by kingfarvito View Post

We push 170-220 with 3 cooks and an expo, no prep cooks set your own station.
I forget to mention that service is a la carte/ fine dining. We do get thru @ the end of the night. Ijus feel that we could grt one more person especially for the salad/appetizer station...that has to replenish.
post #6 of 11
Sorry my phone won't let me quote. Right now I work sautee and am training to expo, I work with 7 burners. We put out a lot of risotto and pasta. A fish app and steak special every day. Pantry here does dessert and salad. We have a grill guy who also mans the wood oven. Just remember, what doesn't kill you....
post #7 of 11
This will start WW 3 so has to be handled with silk gloves.......
Your cover number is low enuf that I imagine the wait staff has time to plate salads and desserts.
They may have to be bribed (with what is up to you ;-)

mimi

I have just become a traitor to my tribe.......
post #8 of 11
Thread Starter 
Quote:
Originally Posted by flipflopgirl View Post

This will start WW 3 so has to be handled with silk gloves.......
Your cover number is low enuf that I imagine the wait staff has time to plate salads and desserts.
They may have to be bribed (with what is up to you ;-)

mimi

I have just become a traitor to my tribe.......
Ibased cookie company. To view Janes
post #9 of 11


What type of cuisine and what type of service??

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...

Reply
post #10 of 11
Thread Starter 
Quote:
Originally Posted by chefedb View Post


What type of cuisine and what type of service??
Quote:
Originally Posted by ScotchBonnet View Post

The cuisine is seafood and we are serving is a la carte. Chefedb
post #11 of 11

Ultimately it depends on the kitchen setup and the type of food you serve.  In a restaurant where the dishes have around 4+ touches and things are plated intricately?  I'd say 5 or 6 is reasonable.  Also depends on cheque average of course.  If they're low then you can't afford as much staff, but if it's higher then you can afford more.  If the room is smaller you can usually make do with a smaller staff than in a room that is larger and you do more bills at once.

 

At the restaurant I'm working at we have a staff of up to 4 and a dishwasher to do up to around 120, food is fairly involved.  However, we have a very inefficient kitchen (it's incredibly long)

"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
Reply
"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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