My worst nightmares came true a few months ago. We had just opened up the restaurant not even a month before, a small upscale wine bar/bistro, serving Italian-cajun fusion. The place was PACKED!! We literally had customers sitting in the park across the street to eat because there was no room left in the restaurant. Ticket printer is going off constantly of course. I go to grab the tickets, and there's 20 tickets all from one server in a row within a 2 minute time frame. I was PISSED!!! Then he has the nerve to come on the line and tell me that he forgot to put the type prep on half of his tickets i was not happy at all!Anyone else used to have the ticket machine nightmares? Being in the weeds? And they went away along with remembering any other dreams?
In fairness, the modern brunch was driven by millennials. In the 80's/90's it was probably a less developed concept. It might not be the height of the culinary arts (if that is your aspiration) but it is big business on the weekend in Australia. A pretty solid institution. The market is split though... we have a strong ecosystem of cafes that do good breakfast/brunch/lunch and restaurants that do lunch/dinner. It is rare to find business that do breakfast/brunch/lunch/dinner well.Then there are the People Who Brunch. The “B” word is dreaded by all dedicated cooks. We hate the smell and spatter of omelettes. We despise hollandaise, home fries, those pathetic fruit garnishes, and all the other cliché accompaniments designed to induce a credulous public into paying $12.95 for two eggs. Nothing demoralizes an aspiring Escoffier faster than requiring him to cook egg-white omelettes or eggs over easy with bacon. You can dress brunch up with all the focaccia, smoked salmon, and caviar in the world, but it’s still breakfast.
Reminded me of Bourdains's rant about well done steaks. Again; excerpt from the New Yorker:
Hehe... again... I am curious? Is this view shared?People who order their meat well-done perform a valuable service for those of us in the business who are cost-conscious: they pay for the privilege of eating our garbage. In many kitchens, there’s a time-honored practice called “save for well-done.” When one of the cooks finds a particularly unlovely piece of steak—tough, riddled with nerve and connective tissue, off the hip end of the loin, and maybe a little stinky from age—he’ll dangle it in the air and say, “Hey, Chef, whaddya want me to do with this?” Now, the chef has three options. He can tell the cook to throw the offending item into the trash, but that means a total loss, and in the restaurant business every item of cut, fabricated, or prepared food should earn at least three times the amount it originally cost if the chef is to make his correct food-cost percentage. Or he can decide to serve that steak to “the family”—that is, the floor staff—though that, economically, is the same as throwing it out. But no. What he’s going to do is repeat the mantra of cost-conscious chefs everywhere: “Save for well-done.” The way he figures it, the philistine who orders his food well-done is not likely to notice the difference between food and flotsam.
From my experience working the line nearly 30 years ago...Hehe... again... I am curious? Is this view shared?
A late shift followed by an early one is tough... cruel even! I definitely understand that.Especially when we closed the day before.
Brunch sucks. It’s a logistical/process engineering thing which is why brunch places have the best brunch and cooks at dinner places hate it.
Cafes that specialize in brunch aren't the problem.Australia has a huge cafe culture. Many of them specialise in only breakfast/brunch/lunch (no dinner)... and if theyre good, they can do a roaring trade.
exactly. To expand on my remark:Cafes that specialize in brunch aren't the problem.
The problem is when a restaurant, that does a roaring dinner trade, decides to ad weekend brunch.
It can feel as if the owners are maximizing revenue without considering the stress it can put on their staff...