The restaurant was really slow over the spring/summer months. When I started here a year ago as a line cook, I started in the busy months over fall and winter, so I was used to the fast pace. Now that I made it to executive chef, I saw first hand the decline in everything.  As soon as September 1st came...... BOOM! Tickets! The pic above is solely from the garde manger(cold station) printer, NOT the main printer I expedite from. Some tickets had fallen off prior to us taking this pick. If none of the tickets had fallen off, my line cook could have gone farther with this paper trail......... Let the season begin! 

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