I was a server this week. That is hard work!!! I am afraid that I was a bit neglectful. Also my timing was a bit off. Knowing when to place the order for the next courses really does take more than one day to learn. But I think I did ok. But everyone seemed to enjoy the food. I had one dish that wound up being complementary, the bison was overcooked.
Chef instructor comments:
We did a good job, but the kitchen need to work on timing and the servers need to know their table numbers and be more patient.
Chef instructor comments:
We did a good job, but the kitchen need to work on timing and the servers need to know their table numbers and be more patient.