Culinary Blog Snack Shack Overview

 

So far this year in Culinary, I have done three different services, all of them football games -- so I am not able to tell you that I sat idly at any of them! Rather, it is quite interesting to see how we act together under pressure, as Friday night football is about as intense as it gets! So we managed to get through all three of them without any major disasters, the hardest variable I find being the type of costumer you get and the sheer number that are there to serve. It takes just one difficult customer, either 'this burger is too pink' or 'I didn't want ____ on this' (Even though they asked for it that way) and then we have the obligation/responsibility to still get it right for them. But while we are now taking three times as long as we should have on this one person, the lines have added ten people!
So having several order takers is a must, something like three to four at max. The rest is fairly simple, being one person at every station, perhaps two at the grill to crank out burgers, grilled cheese, etc. And while they could be the fastest chef in the world, I doubt they would be able to make much of a dent if they didn't keep enough food where we need it, i.e., ample hotdogs in the hot box.
One other thing that I have noticed is that we sometimes have more people than is necessary, to the point that we are tripping over each other, many a near collision I have watched: To get hot chocolate, we need one person. The coffee is (usually) right next to the hot chocolate. The fries are then also right next to the hot chocolate. Rather than have someone for hot chocolate, coffee and fries, why not just have one person? Sure, that person will have to look alive, but that's better than packing the snack shack with people who aren't really doing much.

 That being said, I think definitive positions should be assigned, not the semi-defined groups we have right now, so we can always be 100% sure whether or not we have enough for the upcoming game.

That's all for now!

Sam S