Need help from chef or restaurant staff....?

Question

We have a new chef at the cafe' that I have worked at for 7 years.
It is a high end french style cafe' that has always excelled in dining, and service standards.
Our new chef while talented in recipe, takes forever to get our plates out.
45 minutes is doing good, I have had ticket times of an hour plus for parties.

Our clientele are just not coming back, and the new people that are coming in, think that it is the waitstaff, or just our standard.

What can I do, to help. I try to expediate. I am constantly talking to guests, and trying to pacify all sections as I am senior server.

I have tried to talk to mgmt. but to no avail. I need suggestions on how to get food out quicker. What can servers do to help the kitchen.

We are all very seasoned staff. Most are older than our new chef, we are a very respectful and professional staff as well.

Please help. Thank you.

We did have an expo, but the kitchen keeps pulling him in to do prep and backup, that they aren't getting done in the afternoon.
A mw filet does take 40 minutes, and we always tell our guests that when they order one. I am having pasta dishes and ckn. dinners taking 40-60 minutes.
I have had parties that are 1 1/2 hours plus....
Lunch lady, thanks for your suggestions!

We went in one night, for dinner, an 8 top. We waited 2 hours for our food. My husband had to leave without dinner, to go to work. This has happened to several diners...

Answer 1

I have 3 suggestions:

1. At Ruth's Chris steakhouse where a medium-well filet could take up to 40 minutes to prepare (whenever possible) the servers were required to to take the entire order for the whole table Ap,Salad and Entree at once so that the kitchen could time the meal accordingly. Perfect timing is extremely difficult task but this method will allow the chef(if he is willing) to be working on the entrees as the diner is eating their App-Salad rather than waiting to fire each choice when the server feels they are ready to be fired.

However a better alternative on busy nights is ALAWAYS having an expeditor on the line The timing issues should be managed by the expeditor, rather than leaving these decisions up to the servers themselves. It should be some one that the chef and line feels comfortable with, because their main focus is to support the kitchen. So, if you are having kitchen delays, this is the best investment you can make. Think about the economics of it: If the restr. can turn just one additional table, the expeditors salary is paid for the night. Or you can have the servers tip him out instead, because his existence will put more $$ in their pockets.

My other suggestion is to serve the guest a complimentary Amuse Bouche. The is a very small complimentary bite which literally means "to amuse the mouth". It is very difficult for a diner to get angry and impatient after they have been given free, unexpected food. (At another rest we called them VIP plates to make the diner feel special) However make certain that this bite is served after your appetizer-salad orders have been taken or it will cut into your food sales. It can be something a simple as a demi-tasse cup of soup or a bruschetta-like bite.

Good Luck

Answer 2

there is nothing you can do if the chef cant get the food on the line in time. How can you make the chef cook faster? you cant....

I cant believe management wont step in and speak to the chef. Maybe they have, in confidence and maybe he's on watch.

I understand your frustration, I used to work as a chef on the hot line. Its really a hard job, but...Id rather be on the other side of the customer when the food is 45 mins. late!!!

You cant talk to management again - do you have customer comment cards? I mean, I know its a nice restruant, but maybe you could suggest the clientelle speak to managament themselves-that might hold more weight.

good luck....sorry things changed and not for the better.

Answer 3

I as soon as had an amazing steak at a cafe and I went to the kitchen and thanked the chef in my view. When I shook his hand I gave him $five. If I had extra coins I could have given him extra. I you should be type to even the chef...i've labored in a cafe earlier than and I know the way demanding it may be

Answer 4

eventually the numbers will let the mgt. know that there is a problem. it sounds to me that you are a dedicated employee and would have no problem finding another job if need be.