Sometimes with resorts you got 300 meals in a day, sometimes it’s 3.
Sometimes with resorts you got 300 meals in a day, sometimes it’s 3.
by Iamnotabotiswearonit
7 Comments
GeorgeWKush420
Question: How tf do you prep for that? Do you at least have a general idea going into the day?
IAmInCa
This is a hard position for kitchens to be in. I’ve worked in them and know sometimes it’s tempting to say “it’s fine“, or “I think it’s OK“ when smelling a sauce, meat or vegetable. This isn’t the quality people are expecting. Best to stick to medium plus traffic kitchens.
SuperChefGuy
Same with seasonal fine dining. In our low season now and it’s brutal.
huntressdiva
My favorite spot I’ve ever cooked in was a resort with 45(?) max capacity. Some days were so slow we cooked for 2 people and shut down after their reservation. Still making 4-5 specials just in case those two people wanted something different that day. Loved it.
FITGuard
Which days do you like working more?
AppropriateSolid9124
not a chef.
i recently was at a resort that had (at one point in the stay) 3 different conferences held at the same time. and we were all staying at the resort. i apologize to the kitchen staff deeply, since it was probably 300-500 people total 😔💔
WisconsinGB
Went from doing 120k weeks for 4 months straight down to 10-15k weeks for the next couple months. These wild swings are crazy.
7 Comments
Question: How tf do you prep for that? Do you at least have a general idea going into the day?
This is a hard position for kitchens to be in. I’ve worked in them and know sometimes it’s tempting to say “it’s fine“, or “I think it’s OK“ when smelling a sauce, meat or vegetable. This isn’t the quality people are expecting. Best to stick to medium plus traffic kitchens.
Same with seasonal fine dining. In our low season now and it’s brutal.
My favorite spot I’ve ever cooked in was a resort with 45(?) max capacity. Some days were so slow we cooked for 2 people and shut down after their reservation. Still making 4-5 specials just in case those two people wanted something different that day. Loved it.
Which days do you like working more?
not a chef.
i recently was at a resort that had (at one point in the stay) 3 different conferences held at the same time. and we were all staying at the resort. i apologize to the kitchen staff deeply, since it was probably 300-500 people total 😔💔
Went from doing 120k weeks for 4 months straight down to 10-15k weeks for the next couple months. These wild swings are crazy.