People preparing carryout orders will be given written instructions as to the amounts
of each meat to give in each order. The quantities listed are based on consumption
averages and we would appreciate if the amounts listed are followed.
People working in the serving line will be given written instructions as to the amounts
of each meat to place on the customer's plate. It is very important that these quantities
are followed. Customers can have all they can eat of our meat and can obtain more
from your people who are designated to serve seconds. If more meat is given to them
(than we specify) as they go through the serving line, it will only get cold before
they have time to eat it. We like our product to stay fresh and hot, so it is important
that they not be given too much at one time.
If you see we are having difficulty keeping up with the cooking of the meat, it is
important that you inform us immediately. We then ask that you stop your serving
line until you are sure that the customers who are eating have been given the seconds
that they desire. Once this has been achieved, you may re-start your serving line.
Most customers will not mind waiting in line before they receive their plate, but
once they are seated, they can soon become disgruntled if they are not receiving
all the seconds that they desire.
We ask that those who are serving seconds on the meat to please give the customer
only what they ask for. For example, if a customer asks for just one more piece
of fish, please just give them one piece, not three or four. When this occurs, we
often see meat thrown away and we want as little waste as possible. Also, please
remember that it is all you can eat during the fry only. Please ask your servers
to watch for people who may be hiding meat to take home with them. This is not to
When meat is brought in from our unit to your serving line, please do not dump the
fresh meat from one pan to another. This causes breakage of the fish and creates
waste. Please switch pans and put the older meat on top of the new meat brought
in so that we can insure that each customer gets the freshest meat possible.
We like to serve our meats fresh and hot, so please do not bring in more meat than
you need. If there is not anyone in line, there is no need to have full pans of
meat that will get cold. It only takes us approximately 3-5 minutes to cook a batch
of meat, so please keep that in mind as you gauge the amount of meat needed at any
Please make sure that all workers turn in a ticket if they have eaten! In the busyness
of the evening, it is easy for them to forget to do this. Since the number of tickets
turned in determines how much we get paid, we would appreciate it if they are all
asked to make sure this has been done.
These guidelines are for your benefit as well as ours. Happy, well-fed customers
will return next time, and the least amount of waste that we have will allow us to
keep our prices lower for you. It’s a win-win situation!
The best way to promote your fish fry is to sell pre-sale tickets. Every time a
member of your organization asks someone to buy a ticket, they are advertising your
event. We often hear from people that they didn’t attend a fish fry because they
didn’t know about it. We have found that if you have your people out in the community
selling tickets, you will have a larger crowd and in turn a more successful outcome!