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Oct 15, 2009 23:05

I made it through the restaurant's grand opening. It was actually a fairly easy event for me, since cooking hot food was not a large requirement. Instead, I went it early and we banged out the prep work for the day (mostly hors d'oeuvre) and then I went to the ballroom, where I set up a couple of tables and made ice cream to order using liquid nitrogen. This was not a big deal for me since I've done it before, but it really seems to impress people. We had about 1000 people in for the grand opening and I think every one of them came by my table, some many times. Most were suitably impressed and then moved on.

Others were retarded. They asked questions like "hey, is that liquid you're pouring into the ice cream dry ice?" Don't think about that for too long or your head may crack open from the sheer amount of dumb.

The only real annoyance of the evening was that many people came by and asked what I was doing, how I was doing it and what benefit there was to doing it this way. Then when their friends wandered by, they grabbed them and explained all of this to them, as though they'd known all along and hadn't just had to be educated by me 10 seconds before. Seriously, people... at least lower your voices or wait until after you walk away; make some attempt at not looking like a tool by aping what I told you and passing it off as your own wisdom.

Anyway, I got home about two hours earlier than I have been, so that's something.
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