I work at a fine dining restaurant and I just think their kitchen isn’t big enough for the capacity of diners… would you complain as a staff me membe?

[Anonymous]

Or should I keep quiet? It’s just too much volume to keep up.. everything takes forever

[razelove]

If you have a solution, along with some quotes, even if they're just estimates, do it to it. If it's just a complaint that we're cooking too slow and it's causing us to lose customers, they probably know and the expense to "fix" that problem is more expensive than the problem itself.

Correct me if I'm wrong, but the only way to fix a kitchen that doesn't reach the capacity would be to completely remodel the kitchen, which would likely be cheapest by completely moving to a new location rather than ripping out the old plumbing, walls, and flooring in one section or the entire kitchen to expand the kitchen, as space will have to be removed somewhere else.

You would still need the same size for the freezer, fridge, and dining area, so moving location would be most likely, also not feasible at all unless a second location opened as location is a big part of fine dining. We have several fine dining places in New Orleans, and all of them are famed as much for where they are, how long they've been there, as they are for the food they serve.

[Asker]

Ou I agree

[Anonymous]

As a staff member, it may be appropriate to bring your concerns about the kitchen's size and capacity to your supervisor or manager. However, it's important to approach the situation in a constructive and professional manner.

Rather than simply complaining or expressing frustration, consider offering specific suggestions or solutions for how the kitchen could better handle the volume of diners. For example, you could suggest reorganizing the kitchen space, bringing in additional staff during peak hours, or adjusting the menu to reduce wait times.

It's also important to keep in mind that your supervisor or manager may already be aware of the issue and may be working to address it. By communicating your concerns and offering constructive feedback, you can help to contribute to a solution that benefits both the restaurant and its staff and customers.

[Asker]

To be honest, I’ve worked with super high tech super update technology computers and POS systems in other restaurants.. what I may recommend to them may not being something they want to invest

[Asker]

They’d have to shut down the restaurant to remodel for 6 months with what I’d do to it

[Opinion Owner]

It's possible that the restaurant may not want to invest in new technology or systems, especially if they are currently operating with existing resources. However, it's still worth bringing up your concerns and recommendations to management or someone in a leadership position, as they may be able to consider your suggestions and identify other solutions or alternatives that could help improve the situation.

[Opinion Owner]

A six-month shutdown for a kitchen remodel is a significant amount of time, and may not be feasible for the restaurant to undertake. However, there may be other ways to improve the kitchen layout or increase efficiency without requiring a full remodel. Again, it's worth bringing up your concerns and recommendations to management or someone in a leadership position, and to offer specific solutions or alternatives that could help alleviate the issue.

[Asker]

You can’t be 22 years old…

[Opinion Owner]

But I am, why is that lol

[molonski2]

Well , I'd maybe make it known in writing and see if there is some way it can be improved , little chance they are able to make it larger , so maybe you can make some other suggestions? I feel for you , in days gone by , I know what it can be like back there , extremely stressful.