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 Post subject: For all of those in the industry
PostPosted: Sun May 11, 2014 4:58 am 

Joined: Thu Jan 02, 2014 6:00 am
Posts: 647
Are y'all ready to get your ass kicked tomorrow? Mother's day Brunch..... 1500 in the books. Hopefully we don't have room for walk-ins.


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 Post subject: Re: For all of those in the industry
PostPosted: Sun May 11, 2014 5:05 am 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1087
Location: Raleigh, NC
1,700 on the books. Walk-ins expected.

It's not too terrible for me, really. We were doing 1,100 every night toward the end of December and we have a few extra hours to do them tomorrow. I even have Monday off to go see my own mother.


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 Post subject: Re: For all of those in the industry
PostPosted: Sun May 11, 2014 6:31 am 

Joined: Tue Oct 29, 2013 9:21 pm
Posts: 427
I'm not working till tuesday and the Masakage is supposed to be delivered...I hope i am home for the delivery...Maybe I'll call in late....

1700? You must have a kitchen the size of a small condo!...

1500 on the books? That must be some corporate bullshit. Best of luck to you...Be sure to pick pocket the server from time to time and share with the dishwasher :)


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 Post subject: Re: For all of those in the industry
PostPosted: Sun May 11, 2014 12:26 pm 

Joined: Thu Jan 02, 2014 7:24 pm
Posts: 129
700 all day, 2/3 of it for the AM crew and 1/3 for the PM... and the PM crew will still whine louder. ;)


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 Post subject: Re: For all of those in the industry
PostPosted: Sun May 11, 2014 2:32 pm 

Joined: Wed Jan 15, 2014 9:40 pm
Posts: 258
only 550 for me, just me on the line though.. no biggie, hope all the mothers out here have a wonderfull day :)


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 Post subject: Re: For all of those in the industry
PostPosted: Sun May 11, 2014 3:13 pm 

Joined: Fri Jan 17, 2014 6:02 am
Posts: 274
Well be at about 50% capacity tonight. No brunch at this place :)


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 Post subject: Re: For all of those in the industry
PostPosted: Sun May 11, 2014 7:36 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 628
Location: Minneapolis, MN
We had 350 MDR Breakfast ala carte
700 come through for brunch
3 guys on the hot line for AM

BOOM!


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 Post subject: Re: For all of those in the industry
PostPosted: Mon May 12, 2014 12:12 am 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 3620
Location: USA... mostly.
CHEFFIEC <> Would you mind elaborating a bit on what type of scenario you reside whereas you alone on the line are going to provide for 550 reservations? :|



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 Post subject: Re: For all of those in the industry
PostPosted: Mon May 12, 2014 12:26 am 

Joined: Wed Feb 20, 2013 2:22 am
Posts: 696
His knives are a force multiplier.


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 Post subject: Re: For all of those in the industry
PostPosted: Mon May 12, 2014 1:37 am 

Joined: Wed Jan 15, 2014 9:40 pm
Posts: 258
Mel> I am the executive chef of a very old (established early 1906? ) family style resort and conference centre.. located In a very small village about 2 hrs north of Toronto ont.. brunch seatings started at 9 and ran at aprox 15min intervals until last seating at 1:30, I had a omelette station and carving station in the dinning room, a pastry assistant taking care of the dessert offerings, I being the only body left maintained the hot line and cold offerings, nothing too crazy really just a lot of running, most of the prep was done yesterday and today was just all the cookery.... and last minute plating/bowling of cold side... wasn't trying to make it seem like I was pulling off a miracle, we don't have a ton of space or equipment but enough to make it adequate.. got into work at 5:30 and out about the same time... :) not nearly the volume that some others were looking at for the day but for my humble little establishment it was a day well run!


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