Well....The news just came in. Just when things were starting to get good.The restaurant I'm at is belly up. ughhhhh I'm so freaking heartbroken. I just REALLY don't think I'm good enough to get hired anywhere else, this was a great place to start and learn. what to do what to do.....nashville chefs, anyone?
Yes they did, but this was my first big girl SC job, and the place was only 30 seats. I don't think i ever had more then 9-10 tickets in the window at any given time. Even then i was on the thresh hold of a minor freak out. Iv gotten better quicker, ya know learning the ropes but finding anther place that small willing to take on a still wet behind the ears sous. ek!
My first sous position sounds a lot like yours, in terms of volume. I went from that that to an 80 seater (plus bar) that would usually flip three times. Lots of pans. It took a couple of days to adjust, largely because I didn't have the time to worry about it.
You'll be fine. Keep us posted on the job hunt!
You will do fine. 200 covers just means more people in the kitchen. No biggie. When the tickets start to fly, just remember "this too shall pass". During a rush time accelerates in your mind. Take deep breaths and recenter yourself. That 15 seconds to accomplish a task, that seems like 5 minutes, is really just 15 seconds and nobody died. We do this because we love it, powering through a rush provides a deep sense of accomplishment, and because we are warriors. You will do fine.
You'll be fine. In my experience volume scales. As Cheflayne says, more cover usually means more bodies on the line. You can only be so busy and one person can only touch so much food per hour. It may be a bit of an adjustment but you'll adapt.