Disneyhead'71
Well-Known Member
What people don't understand about theme park food, particularly at the counter service places is the sheer volume of food produced.
Just to give an example. Recently, I was a Chef at Dockside Inn and Suites (2,050 room value resort), and after work I was at a bar and a Chef from the Red Lobster on I-Drive said, 'Man, it was a busy night, we did almost 500 covers (basically translates to entrees)'. I said, "Yeah, we did about 4,000."
And that is just one hotel. I can't imagine what someplace like Cosmic Ray's does on a slammed night.
Just to give an example. Recently, I was a Chef at Dockside Inn and Suites (2,050 room value resort), and after work I was at a bar and a Chef from the Red Lobster on I-Drive said, 'Man, it was a busy night, we did almost 500 covers (basically translates to entrees)'. I said, "Yeah, we did about 4,000."
And that is just one hotel. I can't imagine what someplace like Cosmic Ray's does on a slammed night.