(no subject)
Hellish week this week, Figured i would let you all read about it. (by the way this is ONLY the stuff I did, I do not include things my teammates finished for us. thanks Jervis, Mike etc.)
Saturday prior: Prepping for the memorial day buffet, and all the glory... 6 cases of sausage to pull and thaw, 150# of onions, peeled and cut, for the sausage, soup, and eggs, 75# of bell peppers, cored and cut, 50# carrots, peeled and cut, 6 cases of pancakes(yes frozen, we dont have THAT kind of time) 300 cornish hens, split and gutted, 300# of brisket BBQed and panned to roast at 200 all day wed. 6 flats of strawberries cut for soup. pan up 250# of baby backs after dipping them in BBQ. Dice a full deli buffet ham to 1/8". not to mention all my regular kitchen duties, cooking 120 peices of chicken, making the sauce for it, 10 meatloafs from scratch small batches(only 5# a piece), and 4 sides for 200 each.
Sunday off (cape to help pack)
Monday: up at 430. in to work at 630. prepare pastries and plated cakes for 400. cook sausage, fetch ingredients so pam can make glaze for hens. organize all the food coming out so it can be FOUND again when it is needed in the shaams. find my whole staff who is smoking, via runners while cutting ribs for display. Cook haddock, veggies, pancakes, heat up precooked bacon, and sausage, all while dealing with the usual 'where is this', 'I cant find that', 'what should you be working on's and the 'Do you have any's from the other kitchen. at 10, put all the food out into the chaffers (set up by the kitchen, even though we have 30+ waitstaff, gotta love LP) replenish as needed via runners, deal with freaking out GM, as she goes into panic mode once service starts. She expects perfection(good) from the clientelle, people who complain the food is too cold, too hot, too raw, too cooked, and just horrible, all at the same time to the same product. continue at nauseum until 1, while prepping Chuck steak, cod and chicken for tuesday. at 1, clean from one end to the other while continuing the restock. at 2, go on the break you cant wait to end, waiting for the last residents to eat their fill, talk to each other and get up and leave..... about 45 minutes later. then break down the buffet, washing all the chaffers immediately, putting them away, as well as the tables, aprons and decorations, finishing at 3:04, a new record for buffet cleanup by almost 20 minutes, while motivating the high school helpers to do something, and the faster we clean the faster you can leave.
Tuesday: Regular day, minus the down 2 extra, on top of the 3 short we already are. I cook the 3 entrees, as well as the sides, while Pam does fruit and chocolate displays for thursday, Mike does soup, and Jervis preps for thursday. I work for the line server who called out, Jervis works as expediter, and mike backs up.
Wed: off(cape to help pack)
thursday: Set up dinner for 600, as the gala is being held in the other restoraunt. Prep all the sides, set up sausage and peppers, prep friday. stock line for service, and run an extra half hour(started early) clean the kitchen by 7, and the buffet by 815.
Friday: get a $270 speeding ticket on my way to work, 92 in a 65(only about 7 MPH over the flow of traffic, mind you) show up to 3 call outs, leaving me and pam cooking alone... and pam has her famous chowder to do. I expect to cook all the entrees, but pam steps up and does the Chicken Pot Pie, new to the menu cycle, but allowing her to watch both cook at the same time in the tilt skillet and tilt kettle. I make chopped steak, and prep up the sides, while helping Marcus with desserts and salads. also prep up for saturday, then have to be a line server again, as we had a NCNS there, pulling me off expediter, which we had to pull from the pub, closing it for the night.
So yesterday things got back on track, only 1 call out, so I expedited(again) and things went smooth at the pub(nice vacation for me, made 6 sandwiches and 3 salads instead of 300-400 entrees...)
So a fun week overall. I was steaming Friday night, but with Help from all my friends, I was able to make it through unchanged.
Saturday prior: Prepping for the memorial day buffet, and all the glory... 6 cases of sausage to pull and thaw, 150# of onions, peeled and cut, for the sausage, soup, and eggs, 75# of bell peppers, cored and cut, 50# carrots, peeled and cut, 6 cases of pancakes(yes frozen, we dont have THAT kind of time) 300 cornish hens, split and gutted, 300# of brisket BBQed and panned to roast at 200 all day wed. 6 flats of strawberries cut for soup. pan up 250# of baby backs after dipping them in BBQ. Dice a full deli buffet ham to 1/8". not to mention all my regular kitchen duties, cooking 120 peices of chicken, making the sauce for it, 10 meatloafs from scratch small batches(only 5# a piece), and 4 sides for 200 each.
Sunday off (cape to help pack)
Monday: up at 430. in to work at 630. prepare pastries and plated cakes for 400. cook sausage, fetch ingredients so pam can make glaze for hens. organize all the food coming out so it can be FOUND again when it is needed in the shaams. find my whole staff who is smoking, via runners while cutting ribs for display. Cook haddock, veggies, pancakes, heat up precooked bacon, and sausage, all while dealing with the usual 'where is this', 'I cant find that', 'what should you be working on's and the 'Do you have any's from the other kitchen. at 10, put all the food out into the chaffers (set up by the kitchen, even though we have 30+ waitstaff, gotta love LP) replenish as needed via runners, deal with freaking out GM, as she goes into panic mode once service starts. She expects perfection(good) from the clientelle, people who complain the food is too cold, too hot, too raw, too cooked, and just horrible, all at the same time to the same product. continue at nauseum until 1, while prepping Chuck steak, cod and chicken for tuesday. at 1, clean from one end to the other while continuing the restock. at 2, go on the break you cant wait to end, waiting for the last residents to eat their fill, talk to each other and get up and leave..... about 45 minutes later. then break down the buffet, washing all the chaffers immediately, putting them away, as well as the tables, aprons and decorations, finishing at 3:04, a new record for buffet cleanup by almost 20 minutes, while motivating the high school helpers to do something, and the faster we clean the faster you can leave.
Tuesday: Regular day, minus the down 2 extra, on top of the 3 short we already are. I cook the 3 entrees, as well as the sides, while Pam does fruit and chocolate displays for thursday, Mike does soup, and Jervis preps for thursday. I work for the line server who called out, Jervis works as expediter, and mike backs up.
Wed: off(cape to help pack)
thursday: Set up dinner for 600, as the gala is being held in the other restoraunt. Prep all the sides, set up sausage and peppers, prep friday. stock line for service, and run an extra half hour(started early) clean the kitchen by 7, and the buffet by 815.
Friday: get a $270 speeding ticket on my way to work, 92 in a 65(only about 7 MPH over the flow of traffic, mind you) show up to 3 call outs, leaving me and pam cooking alone... and pam has her famous chowder to do. I expect to cook all the entrees, but pam steps up and does the Chicken Pot Pie, new to the menu cycle, but allowing her to watch both cook at the same time in the tilt skillet and tilt kettle. I make chopped steak, and prep up the sides, while helping Marcus with desserts and salads. also prep up for saturday, then have to be a line server again, as we had a NCNS there, pulling me off expediter, which we had to pull from the pub, closing it for the night.
So yesterday things got back on track, only 1 call out, so I expedited(again) and things went smooth at the pub(nice vacation for me, made 6 sandwiches and 3 salads instead of 300-400 entrees...)
So a fun week overall. I was steaming Friday night, but with Help from all my friends, I was able to make it through unchanged.