It all went very well Saturday night, without any major glitches except for one where we though we had finished a course with all of the tables and one of the servers slowly saunters up to the service counter and says her 7-top was ready for their salad. I had never wanted to strangle someone more than at that moment, but I held my breath and muttered something akin to, "We're out of salad ingredients because we thought everyone communicated the salads had been served. I'll sub something in, but next time, you need to communicate your table status to us."
Anyway, the Executive Chef worked the crowd and manned a portion of the service, but I did most of the prep in the afternoon and also plated/prepped every course. We did a fine job for a group of mostly nonprofessional volunteers. The food was edible, and given the one unfortunate prosciutto display in a peach salad, it felt good to serve all of those dishes.
*pats self on back*
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