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Saturday brunch service nearly broke me, Sunday prep felt like a breeze. Is it the crew or the chaos?
Last weekend was wild. Saturday we had 140 covers for brunch and it was pure hell. Expo station got slammed, tickets piled up, two callouts, and I burnt my arm on the salamander trying to plate 4 eggs benedict at once. One server kept yelling '86 hollandaise' but we still had a bowl full. I nearly walked out. Then Sunday rolled around, same crew, same menu, but we did 160 covers and it felt like a dance. Everyone just clicked. No yelling, plates went out clean, tickets kept moving. I've been doing this for 8 years in Portland and I still can't figure out if the good days are about the lineup or just random luck. Does anyone else get those back to back days that make no sense? What's your call, is it the crew chemistry or the chaos of the orders that decides it?
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