Hitting 200 covers solo on a Saturday convinced me the whole 'you need a bigger brigade' thing is overrated

I ran a 200-cover dinner service by myself with just a dishwasher and a prep cook last month in Cleveland and people told me I was crazy but honestly the rhythm of it forced me to simplify every plate down to what actually mattered, has anyone else found that a smaller crew makes you a better chef?

3 comments

3 Comments

coleman.jamie1mo agoTop Commenter

Smaller crews force cleaner plating since there's no time for extra garnishes nobody eats anyway.

michaela1614d ago

Man, you've been there too? It's brutal out there for real.

spencer_sanchez671mo ago

For real, you basically invented speed plating as survival instinct. Extra microgreens? Not today, satan. Chef's special is now "Dinner or Dessert, pick one.