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    I Like this quote I dislike this quote“It starts at 8 a.m. when you begin cutting a lot of extra lettuce. Your prep cooks have to make sure you don't run out of anything. To be out of any product starts a domino effect. You want to make sure you don't put your waiters in a compromising position.”

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    I Like this quote I dislike this quote“A real key is staging your reservations to arrive every 15 minutes. Otherwise, your bartender gets slammed, your (cook) line gets slammed and your appetizers guy gets slammed.”

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    I Like this quote I dislike this quote“We seat 220 people, and there will be a flurry when four tables get up at once. When a 15-top and two eight-tops get up at once, that's when a manager jumps in and helps bus a table. You have to be ready to provide moral support.”

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