In the last 3 or 4 years, Father’s Day has become as big as Mother’s Day, usually with a more adult crowd. Yes, we have some well behaved little ones, but mostly grown children taking their dad out. I guess they just can’t find anymore ties that he doesn’t already have.
My crew started at 6:00 with my am sous coming in for prep and brunch set up. Then the grill girl at 8:00. Me at 8:30 to make muffins and scones and then help everyone else. Bartender in at 9:00 (half hour early) to set up the bar, make juices and bloody mary mix, punch mix. Manager in at 9:00(half hour early) to answer the phones, set the floor plan, organizing turns for large parties. Dishwasher in at 9:00 to clean bathrooms and behind the bar, start on pots and pans. Salad guy in at 9:00 to set up his station. Early servers in at 9:30 to set up coffee, butters, teas, lemons, sweep and set up back deck. Valets in at 10:00am to set up signs, park the cars of the early guests. Late waiters in at 10:15 to check their stations and help finish opening duties. Busser in at 10:15 to polish silver, fold 300 napkins, set up his work space.
And we’re off!
Chef de Cuisine comes in at noon to take over expediting, so I can float. He stays until dinner closes.
We do it all again for dinner service beginning at 3:00pm.