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Hitting 12 walkouts on a Saturday service and realizing our fast ticket times were the problem
Everyone on my line brags about pushing plates out in under 9 minutes, so I tracked our Saturday numbers at the bistro here in Portland and we had 12 tables walk out before dessert because the food came too fast and they felt rushed. I think the whole speed obsession is backwards for a sit down spot, and when I floated slowing the pace a little on the entrees, two of my cooks acted like I'd lost it. Has anyone else tried holding plates back on purpose, and did it actually help your covers or just make the servers mad?
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