Easter - as usual - was a profitable giant pain in the ass. Was it worth it? Debatable.
Easter in my restaurant brings in a clientele that is different than most days. And it includes a shit-ton of good going to church pimp suits and big ass hats on fat momma's head. It's like a ghetto family prom up in here. I mean seriously, where the hell do you buy this shit? I have NEVER seen that in a store. Anywhere. Ever.
And some of the outfits I'd swear are worn only for comical value. I mean a fucking peacock wouldn't be able to pull some of this shit off. I swear I was tempted to carry a camera with me this year just to catch a few of the worst offenders. And speaking of peacocks - I'm pretty sure one especially big momma actually just had a peacock gutted and stuck it on her head. That damn hat had to be too big to fit through the door. Without the hat she was about 5'8" in any direction you could measure. With the hat she was nearing 7 feet tall. NBA centers have to tell her "down in front". Another hat I'm pretty sure I saw in the lighting department at Home Depot a while back.
And Easter always means more damn big parties than any other day of the year. I worked almost 10 hours on Easter, and for at least 8 of them I at least 1 party of 8 or more in my section all the time (save for while we were cleaning/rearranging tables).
I was thankfully partnered with one of our old ladies for the lunch rush and she and I work very well together. I'm not kidding when I estimate we've shared over 100 parties together over the years so we literally don't have to communicate anything. We know how to do it, what the other person will do, when to do it, and how to give the guests a great experience. That makes life so easy on Easter. I make all the salads, she takes care of all drinks & demon biscuits during that time. I get all the extra dressings - no, I'm not kidding, it takes a second trip after delivering the salads - while she gets the second round of drinks and checks on our other tables. Honestly I think we could do it blindfolded.
And credit to our baker, I don't know that we ever ran out of bread once on Easter. That may be a first. Not just in my store, but in the history of Red Lobster. Now why the hell can't you do that every day.
And on Easter our rate of well done/burn-the-living-shit out of my steak has to go up by like 500%. How the fuck is that even palatable? "I want my shit fried hard." Yes, that is a direct quote from a customer. I had one guy tell me he'd rather the steak be black than red on the inside. Fucked up.
We used all our silver and by mid-afternoon we were rolling our own. Thankfully we had someone come in and roll in back to catch up up for the dinner hours or we'd have been screwed. I don't know what our final guest count was, but it had to be the best in a few years. Can't complain about that. Should give our regional prick a boner.