Vent: That Saturday brunch shift that nearly broke me

Two weeks ago we had a 90-cover brunch with only 3 cooks in the back, and the ticket machine just kept printing. Our hollandaise broke twice and I dropped a full pan of scrambled eggs right before service. Has anyone else had a morning where everything that could go wrong actually did?

2 comments

2 Comments

emma_mitchell19d ago

Take this with a grain of salt, but a 90-cover brunch with 3 cooks sounds like a management problem, not a bad day.

david70118d ago

Totally agree with you @emma_mitchell. I've seen places run 120 covers on a Sunday with just 2 in the kitchen and it was smooth because the prep was done right and the menu was designed for speed. When management stacks 90 covers without proper support, that's on them. A good manager would either stagger the reservations or have a simpler menu for that day. Those three cooks were set up to fail no matter how hard they worked.