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March 18, 2008

Back from Vacation

Since I was off enjoying a wonderful vacation, my manager was left to deal with Saturday night opening headaches.  This all took place over the course of 1 1/2 hours.

The back deck flooded from the storms on Friday and Saturday and she had to borrow a wet vac from my husband to sop it up since all the stores had sold their wet vacs to the hotels hit by the tornado on Friday.

The valet was a no call, no show, a substitute was sent at 6:10, 40 minutes after we opened and 1 1/2 hours late, this after said manager spoke with the valet boss four times.  The valet boss didn't know if the valet was delayed by the storm or if he just didn't want to work anymore.  He just didn't want to work anymore.

The Point of Sale system was not sending orders to the expediter printer in the kitchen which is our most important station.  Said manager was on the phone with customer support in Boston and with the local guys who just kept telling her that the printer was unplugged.  Though the kitchen staff assured her they had checked all the connections, after 40 minutes it was found that indeed a cord was not plugged in.

Said manager told me upon my return that she had been ready to drive down to Florida to join me on my vacation.  I got back just in time.  I love said manager.

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Comments

I love said manager as well. Cause you didn't know a thing about such drama!

My motto today: Return me to the beach.

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Chef Marla

  • Chef Marla Adams
    I'll make this short. I began cooking on a lark in 1980 at a restaurant in Boston. I had graduated from The University of Virginia and was a little burned out. I took a bakery job for $3.50 an hour (in Boston, mind you) and have never left the restaurant business. I LOVE IT. I love the hours, the pace, the people, the food, the challenges and working with my hands and brain at the same time. Food is a craft. It's real and it's essential to everyone. Most of all, I love cooks: line cooks, prep cooks, chefs, sous chefs, all of them. They are a very unique group of people. After a few years I attended the Culinary Institute of American in Hyde Park and upon graduation, headed to Atlanta with a boyfriend. The boyfriend didn't last, but I'm still in Atlanta. There was never a shortage of jobs, and I moved quickly up the ranks in several restaurants and even a hotel. Upon reaching a glass ceiling in one position, in 1992 I decided to open my own place, Babette's Cafe. And here I am......

Babette's Cafe

  • Babette's Cafe
    I opened Babette's Cafe in 1992 and in 2001 after renovating a 1916 bungalow, moved my restaurant to "her" current home.
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