A New "Stage"

I've also been busy the last few weeks doing a new stage (essentially, working for free, for experience).

I finished off at the old place (which was way far away) and now have a gig in a restaurante in Madrid. I'm doing only the nightly service (open hours are the typical Madrid hours of 9:00 to 12:00). So it's 3 hours or so, six nights a week.

The regular mix in the kitchen is the Sous, Salsero, Entremetier and a Garde Manger; plus me.
Thursday to Saturday (closed Sunday) they add 2 more for the cold station and an assistant for the fires. That's 8 (plus the dishwasher) in a small, center of the city, kitchen. It's shoulder to shoulder in there.