Busy Weekend at the Shop

The exec "bought" all the staff a drink after the service. This is my Cardhu.

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My 'stage' continues (unpaid work in an actual restaurant kitchen [training is what you would call it]). I work Thurs-Sun-day in a small, stylish, restaurant as 3rd cook in a two cook kitchen.

Usually the place runs at a nice even pace but this weekend (it's only open Friday to Sunday [Thursday's for prep]) we were very busy for both Saturday's & Sunday's lunches. Not overwhelmed but quite a bit of a peak in the middle part of each service for the main and at the end for the desserts.

The difference now is that during prior "rushes" I was shuffled to one side and my role was to stay out of the way. Now, I'm actually expected to contribute! So instead of being relegated to appetizers, petit-fours and runner I'm now plating certain salads from start to finish and doing parts of some desserts. And, in turn, having the chef yell at me for being too damn slow - which is true. But after making this same salad 8 times I've developed something of a rhythm and am fairly productive. Naturally I'm not allowed to touch any protein yet - that's still the sole purview of the head & the sous.