I'm no expert from the service side of the equation, but I can tell you that as a consumer, going into a restaurant with 20 folks, ordering off the menu, has never worked out well for me.
Hitting the kitchen with 20 orders all at once that are supposed to be delivered at the same time, all at the appropriate temperatures and level of doneness is a recipe for disaster. Fish is especially time sensitive...5 minutes may be undercooked, 7 minutes may be dry...and trying to get that all to the table from the grill....with 19 other orders? Good luck with that.
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