The special is sold out!

[DaCook]

What part of that doesn't some servers understand?!! Tonight we got slammed and the dinner special sold out by 6pm. It only lasted 2 hours. I prepped the usual amount, but like I said, we got slammed. I told both the restaurant server and the bar server that it was over. The bar server said, "Are you sure, I have a table of 12 ready to order?" Duhhhhhh!!! No, I have no idea what I have on the line..... 5 minutes later she comes back and asks "Can't you just put out 2 more orders of the special"? Geeeez... Anyway, the tourists should be gone, for the most part. Where did they all come from tonight? Turns out that I have several friends that deal in customer service in other commodities that keep sending traffic our way. I appreciate that, but holy batstuff Batman, it was insane tonight and we were one person short of a normal 3 person shift. Sorry, I don't mean to demean the normal servers, like the one I had in the restaurant, just can't handle the idiots! Anyone else have one of the idiots that I had tonight in the bar?

[iBcookin]

Cause WE look like an idiot when we have gone to great lengths to explain and sell the specials like the chefs have asked us to do. Especially to a 12-top, and then have to return and say, "I'm really sorry, but that special I just made sound so delicious is sold out, would you mind choosing something different." And they bite our heads off!

And depending on the special, our chefs have adjusted it a bit and accomodated a large table that has placed an order - maybe they didn't get a 10 oz. strip, but a 12 oz. for a little bit more cost. Obviously that can't be done for every special.

Just thought I'd throw in a point of view from the server's side of the pass.

Linda

[SmokeyJoe]

So what was the special DA? And are you SURE theres none left? cause I might be interested.

[bohica]

Posting one of those erase-able boards near the wait station is a good way of communicating to the waitstaff, We call it the "86" board. when the last few orders of something are starting to dwindle down, some one from the kitchen tells the staff to write on the board

12 steak left..
7 steaks left..
3 steaks left..

86 steak special

Works well, IF the staff takes the time to be aware of such things. That is their job right?

[Fincher]

I'm sure everyone has had this happen before

86 the beef special!

few seconds later a order for 4 beef specials shows up..

me to server " Hey I just told you 86 beef special!"

server " I only need 4 wiseguy! that leaves 82!"

[DaCook]

So what was the special DA? And are you SURE theres none left? cause I might be interested.

The special was roast turkey with stuffing, mashed, pan gravy and veggies. I had it ready early (4pm) because the day cook had a relatively slow day and had everything on for me when I got there at 3pm.
I appreciate the server's view. Like I said, I had a good server in the restaurant, it was just the one in the bar, that couldn't seem to understand, when it is gone, it is gone.

[chefmumbo]

Happens to me some. I make direct eye contact when I 86 something which works well. Something in my eyes must say, "I dare you!"

[cewall]

I'm not sure what kind of systems you use in your restaurants, but we just add a 'count' to our main micros computer and it gives a countdown to the remaining dishes as the servers place their orders.

[shcoia]

Hey someone let a server in.There listening

[Fincher]

Marlene I need three more of those specials please, just six though, I'm sure you can work something out. Your a chef aren't you!?



don't you hate comments like that!?

[DaCook]

I'm not sure what kind of systems you use in your restaurants, but we just add a 'count' to our main micros computer and it gives a countdown to the remaining dishes as the servers place their orders.

Computers? ... we only have word of mouth We operate a family owned business that seats 50 something in the restaurant and about the same in the attached bar.
Mikey, I wish you could have been there, really, I do wish that.

[iBcookin]

No computers in our establishment either. However, we do have the whiteboard, complete with instructions that as we sell a particularly short special we should adjust the count. That would be great if the servers had the markers, but those are all in the chefs' pockets. Ball back in their court! LOL!

[chefa1a]

I idiot proof it put inventory counts in the POS System

love it when they run back theres no more??
wont let you order any more

they try and get creative and put it under open food

86 board, you tell everyone

an hour later they still try and order 86'd items

[Fincher]

I hit the servers with the dull side of my knife, it doesn't kill them but it does knock them out for a day or two. The others learn real fast.

I have to get a lawyer from time to time, and I know the inside of every cell in the merickville jail. Its a system that works, but it has its price.
I found that by using the dull side I generally only get a misdemanor charge. turn it to the sharp edge boy and its a felony!! Strange how the same act can be turned so easily.

[lebelage]

To illustrate, Lebelage has written a play in one act.
The scene is a Chicago kitchen circa 2003, a 44 seat restaurant where Lebelage was chef that did an average 350 covers for weekend brunch. With 6 burners, a sally and a flattop.

The play take the form of a Hubert Selby Jr. style internal monolouge.

And it goes a little something like this....

You tell them directly there is no more, they acknowledge it.

45 minutes later they place an order for 2.
"I told you that was 86'd almost an hour ago"

"But it's only 2"

"That is two more than we have, which is zero"

"But why can't you just make a couple?"

"If I could have made a couple I wouldn't have 86'd it"

"But, couldn't y....mrrrphhhh..AARRRRGHHHHHHHHHHHHHHHHH...NONONNONONO GODPLEASEGETEROFFMEGETEROFFME.....FORTHELOVEOFGODPLLLEEEEEEEEEEEeeeeeeeaaasssss..."

...and then there is the blessed stillness... it as though time stops and for that one beautiful moment there is nothing but the rattle of the ticket machine giving birth to further horror, the rush of air through the hood...and my fist firmly wrapped around squishy waitron neck...

These are the moments we live for.
We must cherish them while we can.