I finally see why a backup plan matters after Friday's service

My sous chef called out sick at 4pm Friday and the walk-in was missing half our prep because the morning guy quit without saying anything. We had 45 covers booked and I had to rebuild the whole station from frozen stock with just me and the new dishwasher who can't tell shallots from onions. Has anyone else hit a day where the only thing saving you was having a written emergency menu ready to go?

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the_lucas14d agoTop Commenter

Admit I used to think emergency menus were just extra paperwork that never got used. Then I had a Saturday where the fryer died and half my crew no-showed, and that ugly laminated sheet saved my ass. Now I keep three versions in the office and I actually rotate them monthly to keep the ingredients fresh.