In the world of foodservice, "I need hands" is a rallying cry. Similar to the Bat-Signal cutting through Gotham's haze, this phrase ignites urgency. It often signifies that a dish is ready to serve and requires a willing participant to deliver it quickly to its eagerly awaiting recipient. Yet, have you ever wondered just how many pairs of hands a plate sees before it reaches the table?

A plate's day in the restaurant universe begins innocuously enough, nestled within a stack of its peers, fresh and sparkling from an overnight cleanse. First, it encounters the hand of the dishwasher, whose responsibility extends to escorting the plate from the dish room to the kitchen. It's here that the plate embarks on its mission to become a delectable delivery mechanism.

The chef or cook acts as the next guardian of the plate, unlocking its destiny by loading it with the chosen order. Be it a burger and fries, or perhaps a succulent dry-aged filet mignon paired with dauphinoise potatoes, the plate takes it all in stride, awaiting its turn in the line.

An expeditor, somewhat like a quality-control officer for dishes, is the next to engage with the plate, deciding if the dish is ready to serve. The plate may receive a last-minute flourish or a quick clean-up before it hears the familiar cry, “I need hands.”

Enter the food runner, aptly named for their primary duty of carrying plates from the kitchen to the anticipating consumer. A figure who seamlessly transitions between the chaotic clamor of the kitchen and the harmonious lure of the dining area. Take, for instance, the case of a food runner named Michael, with whom I once worked. He relished his role as the kitchen's secret courier, exposing himself briefly to the dulcet tones and soft lighting of the restaurant floor, only to retreat back to his kitchen sanctuary.

If, however, there's a shortage of food runners, the baton (or the plate, in this case) passes on to the server who transports the dish to its final destination – the customer.

Post-feast, one final pair of hands cradles the plate. The busser, responsible for clearing the aftermath of a satisfying meal, dutifully returns the dish to the dish room. Here, the plate completes its full circle, winding up in the capable hands of the dishwasher once more. This eager plate has entertained more human touch than an overworked pickup in Texas, being judged by a crowd eager to claim it.

Owning and managing a restaurant is an orchestration that necessitates a team. Every individual has a part, and monumental is the role played by a simple plate in connecting them all. From one hand to the next, it travels fluidly, contributing to weaving a seamless dining experience for the customer. So, when you hear "I need hands" on your next restaurant visit, know that it's a call for assistance. But feel free to break into applause if you wish – it's a performance, after all.