Good Evening Welcome to PJs: A Lesson in Restaurant Management

As the hostess took the coats from two guests, it was clear that PJs was busier than normal. "I'm not used to being the hostess," she said, indicating that this was a departure from her usual role. The guests were seated and ordering their food, with one guest expressing confidence in their ability to handle the service. "My food is good," they said, "and I know it's been well done." However, as the evening progressed, it became clear that communication between the staff and management was lacking.

Eric, the restaurant owner, seemed to be absent from the dining area, leaving his staff to navigate the demanding service on their own. "He literally doesn't talk behind the line," one of the guests observed. The guest's comment highlighted the problem of poor communication in the kitchen, with staff waiting for direction and diners waiting for food that took an unusually long time to arrive.

As the evening wore on, it became clear that PJs was struggling to keep up with demand. "It's ridiculous amount of time they had to wait for the food," one guest said, shaking their head in frustration. The restaurant owner, Eric, seemed oblivious to the chaos unfolding before him, and his staff were left to deal with the fallout. "This is a steakhouse, yes, PJ's Steakhouse, PGA Steakhouse," he said, trying to deflect criticism from his guests.

Despite the struggles, some guests had been able to enjoy their meals, albeit at a significant cost of time. One guest was seen complaining about the food, and another guest asked if they could remove an item from their order that they didn't like. The staff were left to deal with these requests, while also trying to manage the demanding service on their own.

As the evening drew to a close, it became clear that PJs had failed to deliver on its promise of a high-quality dining experience. "It's pathetic," one guest said, shaking their head in disappointment. The restaurant owner, Eric, seemed to be taking this criticism in stride, but his staff were left to wonder how they could have managed the service better.

One guest observed that the menu was unclear, and another guest had asked if they could take off an item from their order because it didn't recognize it. The staff were left to deal with these requests while also trying to manage the demanding service on their own. It seemed that PJs was struggling to deliver on its promise of a high-quality dining experience.

As the evening drew to a close, it became clear that PJs had failed to deliver on its promise of a high-quality dining experience. The restaurant owner, Eric, seemed to be taking this criticism in stride, but his staff were left to wonder how they could have managed the service better.

"WEBVTTKind: captionsLanguage: enhi good evening welcome to pjs thank you can i take your coat oh actually real comfortable you have to leave it here okay i'll take these two as is the case with many of the restaurants that chef ramsay visits the word has spread in the community and pj's is much busier than normal i'm not used to being the hostess how would you like that cooked well done ordering a salmon well i just know it's good and i know it's been and i know i can handle the job and i can do the job really well cause my food is good how are the stuffed mushrooms coming talk to me for two seconds he literally doesn't talk behind the line he doesn't communicate with me especially when it's busy the worst situation in the world all right yes sir i've got to talk to them come on what table is this eric's lack of communication has the staff waiting for direction and the diners waiting for food just don't normally wait this long for entrees yes yeah it usually takes two hours to eat here from two hours two hours from start to finish eric they're starting to complain now there's no food out there come on you can do better than this can't you you give a yeah give a come on then big man this is a steakhouse yes pj steakhouse pga steakhouse yeah pathetic joke that's what it stands for come on guys nobody for the amount of people we had tonight it was ridiculous amount of time they had to wait for the food that's it i'm gonna drink it how long on that 16 putting it up right now an hour into dinner service food is finally leaving the kitchen because of the amount of customers everyone is delivering the food even madeleine gorgonzola who is clearly not comfortable with the job listen let's go over this okay not a waitress not a hostess i only own it so i know nothing about the food i am probably the only person who owns a restaurant in the world who wouldn't know what good food is that's the truth i i left that part up to joe from the beginning give me a glass of shiraz it's an hour and a half into dinner service table 30 all the apps are in a window many customers have received food this is like really weird but for most it wasn't worth the wait wow okay so i'll tell the chef about the chicken can you take this off a tablespoon right she didn't like it at all and what do you want me to do with it no i'm saying can we take it off i'll have a word with them i went to check the menu it's chicken madeira and i will have them take it off for you well you didn't even recognize it okay thank you thank you i just don't know how to have better manners at the table how long on 23 salmon and the flame that's someone's come on guys all right touch the top of that salad it's like a bullet yeah it's too overlap it's only gonna come back chef ramsay is standing there and catching the mistakes as they're happening look at the crap underneath there look at that harry that's well done everything just feels like it's turning downward touchdown yeah that's not medium it's a disaster it was horrible to watch it just fall apart come on no i can't it's too much for me it out probably the only person who owns a restaurant in the world who wouldn't know what good food is that's the truth you're calling my plonker now aren't youhi good evening welcome to pjs thank you can i take your coat oh actually real comfortable you have to leave it here okay i'll take these two as is the case with many of the restaurants that chef ramsay visits the word has spread in the community and pj's is much busier than normal i'm not used to being the hostess how would you like that cooked well done ordering a salmon well i just know it's good and i know it's been and i know i can handle the job and i can do the job really well cause my food is good how are the stuffed mushrooms coming talk to me for two seconds he literally doesn't talk behind the line he doesn't communicate with me especially when it's busy the worst situation in the world all right yes sir i've got to talk to them come on what table is this eric's lack of communication has the staff waiting for direction and the diners waiting for food just don't normally wait this long for entrees yes yeah it usually takes two hours to eat here from two hours two hours from start to finish eric they're starting to complain now there's no food out there come on you can do better than this can't you you give a yeah give a come on then big man this is a steakhouse yes pj steakhouse pga steakhouse yeah pathetic joke that's what it stands for come on guys nobody for the amount of people we had tonight it was ridiculous amount of time they had to wait for the food that's it i'm gonna drink it how long on that 16 putting it up right now an hour into dinner service food is finally leaving the kitchen because of the amount of customers everyone is delivering the food even madeleine gorgonzola who is clearly not comfortable with the job listen let's go over this okay not a waitress not a hostess i only own it so i know nothing about the food i am probably the only person who owns a restaurant in the world who wouldn't know what good food is that's the truth i i left that part up to joe from the beginning give me a glass of shiraz it's an hour and a half into dinner service table 30 all the apps are in a window many customers have received food this is like really weird but for most it wasn't worth the wait wow okay so i'll tell the chef about the chicken can you take this off a tablespoon right she didn't like it at all and what do you want me to do with it no i'm saying can we take it off i'll have a word with them i went to check the menu it's chicken madeira and i will have them take it off for you well you didn't even recognize it okay thank you thank you i just don't know how to have better manners at the table how long on 23 salmon and the flame that's someone's come on guys all right touch the top of that salad it's like a bullet yeah it's too overlap it's only gonna come back chef ramsay is standing there and catching the mistakes as they're happening look at the crap underneath there look at that harry that's well done everything just feels like it's turning downward touchdown yeah that's not medium it's a disaster it was horrible to watch it just fall apart come on no i can't it's too much for me it out probably the only person who owns a restaurant in the world who wouldn't know what good food is that's the truth you're calling my plonker now aren't you\n"