Much better services yesterday and today, including doing 60 covers last night (albeit 45 of them in one lump for a wedding party who didn’t leave the dining room until FOUR FUCKING AM IN THE MORNING, the inconsiderate wankers.
Getting my mise en place in place BEFORE service starts works well, along with putting all the amuse bouches onto dishes before service starts. That way I can keep up with the flow of orders, I think.
Lunch is easier as the menu has only two starters – evenings there are up to six starters, depending on what kinds of guests we have in the hotel, which can go out as Menu items (miserly portions) or à la carte (splendiferously generous portions).
Then again, I managed to embed a box containing litre of cream inside €180’s worth of foie gras tonight (although it was Chef’s fault), so perhaps I should shut up.