“Rickickckickickck…. rckckckck…. rickrickrckrckrckckckcck… “
The sounds of the ticket machine snapped me out of a moment of stupor. I looked up as the tickets began to pile on, one right after the other.
Servers were taking orders in the restaurant and punching them in at the terminals, and the components of the meals they were ordering were going straight to each station as needed—a state of the art system (for the late 90s) that sent only what was needed to each station was very innovative and time-saving.
Unfortunately for me, I was not prepared for the dinner rush, and the efficiency of the system depended on three things at every station: competence; speed; and above all else, the ability to keep a cool head.
“Rickickckickickck…. rckckckck…. rickrickrckrckrckckckcck… “
The tickets were still piling on! I wasn’t keeping up at all. I was in the weeds.
Fellow writer and chef
wrote a fun piece a while back about sayings from the restaurant business. I lived that life for about 15 years…Keep reading with a 7-day free trial
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