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So how did NYE go?

post #1 of 16
Thread Starter 

It was actually easy money for me this year.  We were staffed to the hilt which helps, but being a Weds night when it's 10 degrees F outside also took some of the sting out of it.  We did pretty good sales of course but it went well.  The features happened to mostly not be on my station this time.  Overall I think it's about the most painless NYE I've worked that I can remember.

 

How did it go for all you folks?

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #2 of 16
Fun. Kinda crazy. A little ruthless.
Hours were something like 1pm 30th to 6am 31st prepping after service (we have a four man crew) for a tasting/ a la carte special menu and a whole mess of resos. Home to sleep and see my babies for six hours and back at one pm to push a really nice service. An old chef of mine who's a good friend of us all even came over in the middle of the night to help us plas out the menu.

It was/is a total blast, I work with a couple of culinary ninja assassins who are all geeking out non stop about food, trying to one up each other. It feels like a marathon. I got off at 4am (after kind of a sloppy cleaning job) and I'll be back in four hours, waiting with a couple of hot hash browns for my cheffy friends to execute a lovely brunch service.
I'm happy to here that you had a successful end to 2014, congratulations and happy new year!
post #3 of 16

Retired I was sleeping by 11.30.     47 New years eves in the past was enough. Let the young guys do it now.

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 16
Quote:
Originally Posted by chefedb View Post

Retired I was sleeping by 11.30.     47 New years eves in the past was enough. Let the young guys do it now.

Total agreement Ed.
Proud of myself after knocking out 125 corporate baskets for Christmas Eve delivery did not accept even ONE cry for help from any frantic caterers lol.
Did lose my Flour Competition photographer to an 11th hour hysterical noob (she was paid better for less work so cannot fault her lol).

Back to last nite.....
The fisherman , the favorite Grand and myself crawled into my bed with our pads and read or watched Netflix all evening.
Next door neighbor must have killed the bottle of tequila we gave him for dog watching tho.
Out in his yard well before midnite.....popping firecrackers lol.
Silly boy.

mimi
post #5 of 16
3 full seatings, 180 seats in the dining room. Four courses. Blahhhh. Everyone survived.
post #6 of 16

1 seating 60 people set 12 course. super smooth 

post #7 of 16
Quote:
Originally Posted by alaminute View Post

Fun. Kinda crazy. A little ruthless...I work with a couple of culinary ninja assassins who are all geeking out non stop about food, trying to one up each other.

 

Gawd I kinda miss that environment!...Notice emphasis on kinda. I work for a caterer now and for the most part enjoy my comparatively calm and sane work environment; but occasionally, especially around this time of year, I romance the good old days. Not enough to go back to it full time though. I may but crazy, but I ain't stoopid.

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 #8 of 16
Bad broiler broke down during first half of 2 160 person seating and before a 80 person dinner show everything made it out but it was rough using 15% heat at a steak house
post #9 of 16
Quote:
Originally Posted by cheflayne View Post
 

Gawd I kinda miss that environment!

 

 

Quote:
Originally Posted by chef hanz View Post

Bad broiler broke down during first half of 2 160 person seating and before a 80 person dinner show everything made it out but it was rough using 15% heat at a steak house


 Not that one though!!! Good job chef gettin'er done despite the snag of the bad broiler. Kudos to you for a job well done.

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 16
Yea it wasnt easy but we got it done the servers didn't u derstand it was broken and kept complaining all night but luckily its over and broiler is being repaired tomorrow mourninf
post #11 of 16
Quote:
Originally Posted by chef hanz View Post

 the servers didn't u derstand it was broken and kept complaining all night

That is big surprise huh? Sorry, I couldn't find the sarcasm font key, but take my word for, the comment is totally tongue in cheek:lol: 

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 #12 of 16
Haha suckers, I just had to go in for inventory! On my day off! Sigh...
post #13 of 16

Ah the good ole days

post #14 of 16

700 on the books for a buffet/all-inclusive. Went well, very few hiccups. Of course, a few customers took a little bit of the open-bar theme too much to heart... gotta relish those once-a-year revelers that don't know how to behave. Kitchen operations went smoothly, thankfully.

One of the displays for the buffet; vegetables, cheese, etc.

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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post #15 of 16
Thats alot of crudites!!!!
post #16 of 16
Thread Starter 

Hahaha! Glad everyone survived it.  We were closed NYD but open today.  I'm not sure what sales were but it felt busier tonite than NYE (but I'm sure we were "busier" then).  Realistically though V-Day is gonna be a lot worse than NYE.  Although after that it's smooth sailing til Easter/MD.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
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