It happened again...
Saturday night, small wedding (it's a good thing), and we couldn't find enough champagne glasses to set the tables and have enough left for the champagne station.
My captains and I are running around like stuck pigs looking for glasses and couldn't find diddly! We found 3 empty racks though. Now we gotta find out WTF happened.
After exhausting all my energy, I sat down near the kitchen to take a breath, that's when the Chef says, "Hey Banquet Manager, are you alright, what happened?". "I'm looking all around this f'ing place for champagne glasses and can't find shit, I still need around 120", I said.
That's when he dropped his guard. His face showed the sign of a kid caught with his hand in the cookie jar.
"Ok, I forgot to tell you", he says (I hate those words). "The other day I had my dishwashers reorganize the storeroom and one of those idiots tipped over a bunch of glass racks", he cavalierly said. "I guess those were champagne glasses", came next. "Well I guess either you or your idiot dishwasher needs to get in a car and drive down the street to the Sheraton (our "friendly" competition down the block) and beg Frankie for some glasses.
Thankfully I have a good relationship with their banquet manager Frankie over the past few years and he will help us out if he can.
Long story short, the chef sent a dishwasher and his sous chef to borrow some glasses from Frankie (thanks buddy), and the event went off with no other problems.
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3 comments:
7 hotels - 5 of them the same brand - and one thing is always in common - a shortage of champagne glasses for the damn toast!
Also compounded when the kitchen decides that dessert is best served in champagne glasses that night.
And even if it isn't, you still have to get someone to go through them all and make sure there's no residue.
How often do you guys do inventory?
I hated inventory.
Food inventory wasn't so bad once I got control of my end of it.
I just reduced the number of items that we used.
(So what if we lose money serving bottles of juice to the birthday parties? Those ten cases of tetrapaks that went bad really added to our bottom line as well.)
And on liquor inventory, I started breaking the bottles that I had been counting for five years running.
"Oops! Don't reorder."
Got it down so I could do all the food and beverage in an hour.
But master materials and equipment inventory was the worst.
One good side effect was figuring out where things were.
The eye opener was how many items go missing or broken.
I think my head would have exploded. How does somebody break that many glasses and just "forget" to mention it?!
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