12/13/2000

12/13/00 We sold ½ the restaurant to software company for their holiday party, group of 65 or so. Same routine as the last party, 50+ salads in the middle of a la carte. Fortunately, this time a la carte was mellow so I never fell behind. Also "prettied

12/13/00 We sold ½ the restaurant to software company for their holiday party, group of 65 or so. Same routine as the last party, 50+ salads in the middle of a la carte. Fortunately, this time a la carte was mellow so I never fell behind. Also "prettied up" the dessert platters. With ½ the restaurant working off a fixed menu, the night was a little slow. A break I would savor knowing what lied ahead for me on Friday... 12/15/00 I went in dreading this night. We had a full house (140 seats) booked all night and had two parties scheduled. When I got there, the chef told me to grab a coat I was going with him. Alright!!! Ended up going to another catering job for 100 or so people. Most of the food was already made, so all I had to do was assemble bruschetta, shuck oysters, get the presentation set up and refill stations when needed. Left the catering gig after a few hours (it could run itself) and returned to the restaurant. Place was packed, ended up working as a "runner", refilling stations as things were needed. Also pulled watercress for 45 minutes, not horribly exciting. Returned to the catered party to clean up and back to the restaurant to unload. Got done around 11pm, then went out with the Chef for a drink (or 2). 12/17/00 Worked the middle of the line (finishing the cooking from sauté, plating, saucing, etc.). What started as a mellow, low stress night quickly turned busy. We only had 40 on the books at 5:30pm (we are open from 5-9pm on Sundays) but ended up serving over 100. And my guess is 85% of the orders were for the sauté station, as opposed to the grill, which kept me very busy. -Logan

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