That week when every ticket was a mess

Last Tuesday at the bistro on 4th street, I had a party of 12 walk in 10 minutes before close and EVERY single steak had to be sent back for being overdone. The head chef just stared at me when I told him we ran out of the special sauce mid-service. Anyone else have a shift where nothing went right no matter what you did?

2 comments

2 Comments

west.alice4d ago

12 tops at 9:50 PM should come with a free drink for the server.

lisa_jones214d ago

And @west.alice is right about the drink, but I've gotta ask - when the head chef stared at you like that, did he actually try to fix the steaks or did he just let them burn twice? I've worked enough jobs where management clocks out mentally before the doors lock to know that look means they've already checked out. The special sauce thing is rough too, but running out of something that basic tells me whoever does inventory is either lazy or the restaurant is cutting corners on purpose. Was this a one-night disaster or does this place have a pattern of falling apart the second something unexpected happens? Because from where I'm standing, a party of 12 walking in late isn't the real problem here, it's the prep and the attitude that follows.