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7 Ways to Survive Service in the Festive Season
Summary
The festive season is always the busiest time of year, especially for those working within the hospitality industry. That’s why we’ve created a guide on how to survive the festive season to ensure you get through the rush season unscathed.
The holidays are closing in! Most people are having nightmares about braving the crowds at the shops but you’re breaking a sweat thinking about demanding customers, dry turkey and over-beaten soufflé. What’s a chef to do when faced with an entire season of super-stressful service?
1) Take time off to celebrate the festive season:
It’s easy to get caught up in the chaos that is the kitchen at busy times. Ensure you set time aside to relax with your staff and have a laugh, a drink and something nutritious to eat that’s going to carry you through hours of running around.
From Chef Chris Wright: “Love your team and they will love you back! Good relationships make busy times much more bearable.”
2) Sort out your communication plan:
Top chefs say understanding the requirements of both front and back of house ensures appropriate resources can be allocated and nothing gets forgotten when things get busy. It’s time to invest in a whiteboard and make lists of what’s required to stay on top of your game and communicate easily with staff. Keeping calm, particularly when things go wrong, really brings out the best in your staff and creates a relaxed, functional working environment.
From Chef Dennis Grainger: “Be a strong leader. Keep calm and in control and hire a loyal crew. Never show stress. Have a knock-off drink with the team at the end of a crazy shift and let them know how well they’ve done. A simple ‘thank you’ goes a long way.”
3) Encourage a positive mindset:
Getting in the right frame of mind before each service brings positive vibes to the kitchen and your staff will pick up on it. Meditation can help with maintaining your cool and smiling (even when you don’t feel like it)serves as a powerful stress-reliever, positively influencing the mentality of those around you.
From Chef Pat Lim: “If you’ve been doing busy services for a few years, it can help to tell yourself you’ve survived it before and you can get through it again!”
4) Prepare yourself practically:
Before your kitchen heats up, take a moment to evaluate and optimise your current processes for enhanced efficiency. Sharpen your knives, embrace pre-freezing for desserts, and streamline with pre-prepped sauces and purees. Develop a defrosting schedule for meats and consider introducing pre-prepped cold share platters. Evaluate current processes for efficiency, allocate a dedicated space for single dish runs, and ensure all staff follows the first in, first out rule.
From Chef Brooke Krunze: “Keep a clean station and remember mise en place! Your workspace is a reflection of your headspace.”
5) Prepare your team:
Meet with your teams to explain your expectations and plans for the season but keep things fun and inclusive to get the best out of everyone. During a shift, ensuring all staff get a good meal will give them an energy boost and customers will notice.
From Chef Sarah Daryl: “Our team stand around the fryer to burn a sacrificial chicken Kiev for the chef gods and pray this is our only casualty for the night. It’s a fun little ritual that brings us together and reminds us that we’re all working towards the same goal.”
6) Divide and conquer:
Delegate tasks to your team where possible so you can oversee the food going out and make sure quality is consistent. However, don’t assign new tasks to staff during the busy festive season – it’s a recipe for disaster.
From Chef Daniel Mcfarlane: “Share the load! Make sure everyone knows the jobs they’ve been given and their responsibilities. There’s no ‘I’ in team!”
7) Tailor your menu for the occasion:
Holiday menus should be specialised for the season, but don’t overcomplicate things. Most diners want simple dishes that are big on flavour and a little bit nostalgic. Think about implementing set menus for key dates, and ensure you use quality products in the kitchen, which reduces wastage and impresses customers.
From Chef Ingrid Jensen: “At Christmas time, my rule is always, ‘go fresh!’ Australian holidays are remembered by fresh prawns, bubbling champagne, cold glazed ham and gourmet salads.”
What are your secrets to surviving the service rush?
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