Hit a thousand covers solo on a Saturday and my brain just short circuited

Last month I was working the line at this busy spot downtown and we got slammed... I was on saute and just kept moving. Before I knew it the manager came back and said we did 1,012 covers that night. I've been cooking for about 8 years now and I've never hit that number on my own station without a floater helping. It really caught me off guard because I didn't even notice the pace until after service when my arms were just dead. But what got me thinking is how you can grind through a night like that and not even feel the weight of it. Do you guys ever track your personal numbers like that or is it just me? Has anyone else had a night where you looked back and realized you did way more than you thought? That mental shift of just being in the weeds and coming out the other side is wild.

3 comments

3 Comments

parkera2212d ago

Track your numbers on the low for a week and see where your baseline actually sits. Nothing wakes you up like comparing a 400 cover Tuesday to a 900 cover Friday and realizing your body adapted without you noticing. The printer slip method diana20 mentioned is legit for keeping that reality check close.

seth68312d ago

Did you catch that restaurant consultant guy on The Kitchen Gear podcast last month? He was talking about the same thing and said most cooks overestimate their output by like 30% until they actually see the cold numbers. I tried the printer slip thing after hearing that and it totally changed how I pace myself during rushes. Turns out I was slowing down after the first 200 covers without noticing because my body was getting tired. Now I tape the slip to my station and check it every hour just to keep myself honest. Have you noticed any specific dishes that slow you down more than others on those big shifts?

diana2012d ago

OH MAN that's a serious shift! I honestly used to think hitting big numbers was just about speed or working harder, but your post changed my mind. I had a similar night last month where I did about 800 covers on appetizers and didn't realize how much I'd put out until I checked the printer receipts. It's like your body just takes over and you stop thinking about each plate. That mental zone is REAL and I never appreciated it before.

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