Hit 50,000 covers at the diner and nobody blinked

I've been line cooking at the same spot in Cleveland for about 4 years now, and last Saturday I realized I'd hit 50,000 total plates sent out. I only know because I keep a little notebook of every shift count, kind of a weird habit since culinary school. When I told my sous chef, he just shrugged and said 'cool, now do it again tonight' which honestly made me laugh harder than it should have. That number felt huge to me because I remember struggling to do 200 covers in a night back when I started, now I do that before the rush even ends. It got me thinking about how much the pace and my hands have changed, like I can feel when a ticket rail is about to blow up before it happens. Does anyone else track their own cover counts or is that just my weird way of staying motivated? What milestone made you stop and go 'wait, I actually did that'?

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ivanbell1mo ago

Did you ever count your misses too, because I hit 10k burned and that hurt way more?

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