January 2nd

Slow and steady was the pace of the day so far @ BR. We seem to be popular with the late lunch crowd and so have kept the kitchen busy from early this morning until after 4 pm with lunches and the first dinner reservation arrived early for 5pm.

How best to keep the flow smooth and yet find delineation in the kitchen? Area to be worked on in 2010. Set up / prep / clean up/ on to the next meal -- we do not have a down period really, between 3 -5 on Thurs & Fri and between 4-5 on Sat -- and some say that is too much for the cooks -- however, what about the customers? They want to come in and have a meal or at least a hot soup whenever they stop in, not just during set hours. So, no contest in my mind - the customer rules, it's more a question of helping make the kitchen logistics and operation work the best possible.

Dinner's starting with some gusto, so I'm back to the frey.