Quote:
Originally posted by greytone
When it is off times in any job, you don't operate at optimum efficiency. When under just the right amount of stress, you will maximize your productivity. As a rule, this applies to the service and not the food.
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Very, very true. Decades ago I worked in a chain pizza restaurant where we were all essentially servers _and_ food preparers, and people who came in at dead times, like 4-4:30 in the afternoon, got slack service.
A pizza that we might pop out in only eight minutes from time of order at a peak period might take as much as 20 minutes at such off periods; because it was slow, people were farting around and talking to each other and not keeping their eye on the ball. Present company included, but I was young.
(Even then, I was bemused that adults won't trust 16-year-olds to drink, smoke, vote or even drive, or otherwise behave in a rational fashion, but they _will_ eat a meal cooked by them.)