SAILOR, JEFFB, RICK, MB <>
I sincerely thank you for your kind words, but let's simmer down a notch.
It's just another boring day... another boring service. I typically cook for old clientele that don't like foods to be presented ornately, don't like garnish, don't like sauce on the plate, don't like seasoning, don't like meat anyway but well done, don't like items they've never tasted regardless of how frikking awesome they might be, don't like this, and don't like that. I propose menus accordingly, and its best anyway as planning, purchasing, prepping, cooking, & plating a six-course meal for 18 like this, by myself, has to be streamlined to achieve perfect service... and only perfect is acceptable.SAILOR <>
I'm 24 years deep & have commanded two Executive Chef posts in restaurants annually grossing 2.25 & 7 million dollars, respectively. My current post is exponentially more stressful than running a restaurant. NBLES <>
Thank you, and in reply, those photos were snippits of a six-course dinner for 18, Principals & guests.ATANG <>
Thank you for your kind words, and but of course,
they're gold plated & hand painted in France. I hate handling them. When I put them in the warmer drawer it's tight around the corners & I'm always on edge, and then when I flash them in the Sally, on the way out, all I can think about is they're up to $1000 a pop.PANKO <>
Small meals are typically breakfast buffets with a`la minute service, 2-course lunches & 3-course dinners for usually between 1 to 8 everyday and with numerous services as rarely will everyone sit at once: breakfast, lunch, snacks, dinner, room service, and any & everything in between from plane catering to feeding private contractors, feeding staff, board room catering, blah, blah, blah. It is not uncommon to begin breakfast service for guests that are just waking up whilst starting lunch service for another group that had breakfast 2 hours ago, and then another group splitting that. I'm trying to prep for lunch while serving breakfasts. I'm trying to prep for dinner while serving lunches. There are always guests expecting mid-afternoon snacks before I've even made it out of lunch service. You can only get so far ahead before it's sandbagging.
Also, bear in mind, "small meal" counts always jump to about 25 heads on premise for (3) 3-week periods: Thanksgiving, New Years, and Spring Break.
Last few months of coursed parties:
Feb. 27 for 106
Feb. 28 for 12 VIP
Mar. 4 for 75
Mar. 11 for 45
Mar. 14 for 55
Apr. 09 for 45
Apr. 19 for 18 VIP
Apr. 26 for 16 VIP
I had 3 days off in April. Every other "day" was between a 12 & 40 hour shift.