I hit 200 covers solo for the first time and it felt wrong

Everyone talks about hitting that big number like its some kind of victory lap. But for me, hitting 200 covers by myself last Saturday night at The Gilded Stove in Austin just felt exhausting and kinda hollow. The rush was there sure, but I spent the whole service running around like a headless chicken putting out fires instead of actually cooking good food. I ended up sending out two steaks overcooked because I was juggling tickets and my station was a disaster. People say hitting that milestone means you made it, but I think it just means the restaurant is understaffed and pushing numbers over quality. Has anyone else felt like big cover counts are more about survival than skill?

2 comments

2 Comments

burns.richard28d ago

I remember reading an article about how some places treat 200 covers like a badge of honor but it really just means you're doing the work of two people. The part where you said "it feels like survival not skill" really hit home for me. I've been in that same spot where you're just trying to keep your head above water and the quality takes a back seat. It's not about being a better cook at that point, it's about not drowning in tickets and fixing mistakes you didn't have time to prevent. Honestly I think restaurants that celebrate those numbers are missing the point of why we got into this in the first place.

gonzalez.vera28d ago

@burns.richard nailed it when he said it's about not drowning instead of cooking. That's exactly it. Hitting 200 covers solo isn't some victory, it's just evidence the owners want to save money on labor. You're over there sweating through your coat while some manager in the office counts the money from those two burnt steaks. The real skill is walking away from places that treat big numbers like a trophy. Good on you for seeing through it man, that self-awareness keeps the love for cooking alive.