One Kitchen One Cook
I've been having a problem making people understand that my restaurant has only one kitchen and one cook, unlike the chains around here. Customers are used to getting served fairly quickly and when the big rush (25 people) hits things slow down in my kitchen. People get aggravated and don't understand why it takes me longer to serve them than Chili's.
I could use suggestions on how to make them understand, or other methods to deal with this.