Members Only Pre-Season Dinner Service
I’m the head chef/kitchen manager at a country club in the upper Midwest. It’s the first dinner service of the season tonight, members only, and I’m running the kitchen solo. The menu is tiny (4 sandwiches, 4 apps). I’m well-prepped and equipment-tested, and yet I am absolutely sweating about it. Hopefully for nothing as I tend to do that. This is my third season in my position. I’ve seen FOH management come and go every year, but this year we have an experienced and locally-loved GM filling that spot this year. A lot of new changes due to that. Fortunately, I am heavily in favor of everything that has been recently implemented and I’m very hopeful about this season. And yet, my anxiety is through the roof. Not sure what my point is, but I figured this would be the place to express this to folks who understand. Thanks for reading.
Update: I knocked it out of the park. One of my deep fryers went down for reasons beyond my understanding, but I made it work with just one. Members were very pleased with the quality of the food and the speed of the service. I do it again tonight with the assistance of one of my returning chefs. If last night is any indication of how this season is going to go, it’ll be a good year. Thanks, again, to those that read and commented.