I had a sneaking suspicion in the back of my mind that people would come in for the Sunday buffet.. Head waitress said, "nah," no worries.. she thought she'd be out of the job by 2pm.. easy money.. Who wants a brunch buffet when the sun is shining and the weather is warm!? Who wants to be stuck inside a restaurant with outdated decor when there is a world to eat up outside!? ... about 100 people, that's who..Regardless of whether or not it's the first weekend of summer, or winter for that matter, the simple restaurant rule to adhere to: Never assume. Never think no one will show, so only set half the tables instead of all of them.. never make half a bowl of salad instead of a full bowl.. never just skimp on the plates on the buffet because, who in their right minds will come in..? And cooks: Never assume you only have to make half the food you have in stock just because it's sunny and warm.
In the restaurant world, the thing you are the most unprepared for will happen first. Don't have shrimp left in the house? You'll get half the house ordering shrimp scampi.. Out of rare prime rib?? The very next table you wait on will have 5 people that want rare prime rib. In the world of the food business, the customer is always right.. And the server never is.
So .. next Memorial Day, safe yourself the agony of an insane rush to set tables, get more salads, cut more dessert, and make more food.
And last, but now least *and maybe the most important* .. Owners: Don't call the dishwasher and tell him not to come simply because families will be enjoying picnics and families........ it's brunch. There's plenty of time for a picnic later. But during brunch, chances are they'll be at your buffet..
