max472•8d ago

The shift that went sideways on a Tuesday night dinner service

I had a night last month that started off smooth and then just fell apart. We were doing a standard Tuesday, maybe 80 covers, nothing crazy. Then the walk-in cooler decided to give up around 6 PM, right as the first big table orders hit. I had to scramble and move all the prep into the reach-in and hope it stayed cold enough. The line was already backed up by the time I got back, and the printer just kept spitting tickets. Chef had to jump on the sauté station himself because my guy was in the weeds. By 9 PM we had the cooler guy coming, a full dish pit, and three burned pans from the rush. Has anyone else had a night where the equipment just picks the worst time to break?

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parker5438d agoMost Upvoted

Yo I saw a post the other day from some kitchen manager saying their ice machine died on a Friday and I thought that was bad, but the cooler going down mid-service is way worse. That's like the universe just deciding you're not getting a break tonight.