Canoe last night.....

NoBozo · 04-25-2010, 11:48 AM

Over the years talking to wait persons in better than average restaurants, the ideal number of tables for one person to serve seems to be Four..with Five tables being a stretch. Of course if one of the tables has a party of 10, then that changes things quite a bit.

I would think the Host/Hostess would be the one to assign tables to each waitstaff..depending on the table size and the experience of the person serving.

BTW: Anyone calling himself a Chef, should be able to pick up a piece of raw meat and Immediately KNOW if it is... or will be tough. A good Chef also has the Skill and Experience to take a "poor" piece of meat and make it quite edible.

NB

Disclaimer: I have never owned, managed, or worked in a restaurant. I am just an paying observer.

04-25-2010, 11:48 AM	#22
NoBozo Senior Member Join Date: Jun 2008 Location: Portsmouth. RI Posts: 2,231 Thanks: 400 Thanked 460 Times in 308 Posts	Over the years talking to wait persons in better than average restaurants, the ideal number of tables for one person to serve seems to be Four..with Five tables being a stretch. Of course if one of the tables has a party of 10, then that changes things quite a bit. I would think the Host/Hostess would be the one to assign tables to each waitstaff..depending on the table size and the experience of the person serving. BTW: Anyone calling himself a Chef, should be able to pick up a piece of raw meat and Immediately KNOW if it is... or will be tough. A good Chef also has the Skill and Experience to take a "poor" piece of meat and make it quite edible. NB Disclaimer: I have never owned, managed, or worked in a restaurant. I am just an paying observer.