My wife Dianna and I believe GEEKS is a unique restaurant. As it should be at any restaurant, our goal is to provide you with a memorable dining experience by providing a comfortable venue, superior service, and freshly prepared food that pleases the palate.  I'm providing my perspective on how we run GEEKS, and the reasons we do things the way we do, to suggest how you can help us please you.  I know that may sound a bit odd, but if you read on I think it will make sense. I have no formal training in either Culinary Arts or Restaurant Management.  I spent 34 years in the Computer industry, and spent considerable leisure time cooking for family and friends.  When Dianna and I opened GEEKS,  I knew  I'd have to figure out how to turn what had been a serious hobby into an efficient business. I am the entire "Kitchen Staff", and do all the preparation, cooking, and utensil cleanup (in my copious spare time, I maintain this web site).  I have a limited set of pots and pans, and a single 10 burner, two oven stove. All our meals are made to order, based on the random arrival of dinner orders in the kitchen.  The arrival rate of guests is unpredictable, as is the size of each party and the variety of their order.  In the most comfortable of worlds, groups of two to four guests would arrive at regular intervals sufficiently timed to prepare the order and clean up before the next party arrived.  Fat chance!  And so, you might see a Queuing Theory model developing (at least I do!).  The objective of the Staff (Dianna and a helper, if we're lucky) is to smooth out the rate at which orders arrive in the kitchen. If two groups arrive almost simultaneously, the goal is to get one order in the works as quickly as possible, and delay the other group for a short interval.  Some orders require less preparation than others, and help accelerate the kitchen flow. The Chef's Choices  (note1), for example, are generally meals that have had some advance preparation. Eventually, the model smoothes the work flow across an evening. Meanwhile, I try to make decisions about the optimal use of resources in the kitchen, based on how many orders are pending, how many burners are free, and which utensils are available.  I use a twenty minute "rollover" timer, and get your meal to you twenty (+/- 3) minutes after your server brings the soup in the majority of cases. Thus, GEEKS is built around a Computer Scientist using Queuing Theory and Linear Programming skills to manage a kitchen. With that in mind, you might consider a few things: If you have more than four people in your group, please make reservations.  Five or more people require table movement, and it's more pleasant for everyone if that's been done before you arrive. If your group is eight or more, you'll be asked to order from our limited menu.  A small number of the more labor intensive dishes are omitted, though it's still reasonably extensive (especially for a one man kitchen). Pre ordering is always an option for larger groups.  That allows me to precut any meats required and be that much closer to being able to deliver your meals in a timely matter. For really large groups, it also insures that we'll have sufficient provisions on hand.  More about that later. When most of your party has arrived, but you're still waiting for one or two stragglers, let the waitperson know if you've decided on an entree.  I can at least get some of the preparation done, as time allows, and be better able to get your dinners out in a timely matter if there is a sudden influx. Take a look at our pages on Dinner Parties or Custom Buffets. Pre-planned events have gone extremely smoothly, and you can choose items not normally offered. As a recently amateur Chef, I have some strong opinions about food quality and preparation. For example, I don't freeze meat because I think it loses texture and flavor.  As a result, we provision about every other day or so. We purchase just enough to last a few days,  and have been fortunate enough (so far) to always have sufficient quantities on hand, while keeping waste to a minimum.  We use whole Tenderloins of Beef, Center Cut Pork Loin, and Boneless Chicken Breast for the meat dishes on our regular menu.  Very few of the selections have been prepared in advance, and each meal is prepped and cooked to order. Exceptions to this include some of the Chef's Choices (note1), and obvious ones like Lasagna, and Meatballs.  Even the Alfredo sauce is made each time it's ordered.   Many of the Chef's Choices are also prepared in real time.  Pollo en Mole Poblano, Shrimp Scampi and Langostino w/Lemon Dill Saffron Cream are a few examples.  The sauces (note2) have been made in advance, but the meal is freshly cooked. To help you get the most enjoyment dining at GEEKS: Keeping in mind that your meal is made to order, order it your way.  I've prepared, on request, a  "no garlic" Fettucine Alfredo, and even an "Herbed Whiskey Peppercorn Chicken" with no herbs, and no Whiskey Peppercorn Sauce.  About the only request I shun is overcooking a Filet Mignon. If you know you're coming for a specific item, let us know in advance.  As I mentioned, the menu is designed to facilitate provisioning only the freshest foods.  If I'm sure there will be requests for certain dishes, I can provision accordingly. If you'd like something not usually on the menu (something you may have had as a Chef's Choice, for example), talk to us about it.   I can prepare custom meals especially for your group if you let me know two days or more in advance.  Special orders may have minimum quantities.