DAY 1
this week is the real hard opening of the restaurant so we had an idea of how many people we were serving from the reservation sheet. Just like any monday we prepped and this time we prepped for fifteen people.
DAY 2
I had a rude awakening on the first day of service cause my cockpit was not ready when i got there. I assumed i would have more time than i did and i tried to get too many things done on the day of service.
DAY 3
I finally learned that ALL your prep needs to be done the day before so you are not scrambling on the day of service. The things i did differently was i had al my plates in the hot box, had all my vegetables cut washed and prepped for the salad and had my bread ready to be grilled off. I still had to make croutons and the white rice the day of service.
this week is the real hard opening of the restaurant so we had an idea of how many people we were serving from the reservation sheet. Just like any monday we prepped and this time we prepped for fifteen people.
DAY 2
I had a rude awakening on the first day of service cause my cockpit was not ready when i got there. I assumed i would have more time than i did and i tried to get too many things done on the day of service.
DAY 3
I finally learned that ALL your prep needs to be done the day before so you are not scrambling on the day of service. The things i did differently was i had al my plates in the hot box, had all my vegetables cut washed and prepped for the salad and had my bread ready to be grilled off. I still had to make croutons and the white rice the day of service.