4 coin dishes

[fatbearsecondary]

Does anyone recall the number of servings needed for each dish, e.g., 1200 lobster bisque or 700 French dip? These are random examples but I am trying to figure out what I need to cook to "resupply" my dishes waiting on the counters. I only have one chair on the floor but it seems to be doing a pretty good job of seating enough customers to draw down my dishes on my counters.

It's generally approx. one and a half servings of any dish, so just look at the serving number and and multiply by 1.5 to see what you'll need for the cruise. One exception that I know of is hamburgers, which requires 2.5 servings. But generally, I try to overstock the **** out of what is being requested, so I don't follow this too closely. I just constantly cook the 20 dishes I'm stocking once I'm done with one day's task.

Hope that helps! Let me know if it wasn't clear.

[ChefKK1]

Thank you - that's exactly the answer I needed!