12/19/2000

12/19/00 Started off shaving filet mignon for 10 plates of carpaccio. While I was prepping the carpaccio, the Sous Chef cut through her nail. No stitches this time, just a couple band-aids. The cooks were in a "let's see who can get one up on the next gu

12/19/00 Started off shaving filet mignon for 10 plates of carpaccio. While I was prepping the carpaccio, the Sous Chef cut through her nail. No stitches this time, just a couple band-aids. The cooks were in a "let's see who can get one up on the next guy" mood. This involved everything from an olive down the back of the shirt, to an anchovy stuck to the back of a coat, to a handful of flour being unnoticeably thrown onto the back of pants. Not an eventful night as far as cooking goes. Worked the pantry, had a small party. Party salads and dessert platters during a la carte, but being a Tuesday night, things were manageable. 12/21/00 I was greeted with "If you have a dollar you can join the 'How Many People We're Gonna Serve Tonight' pool." We were going to be busy. We seat approximately 140, at 5pm we already had 125 on the books. And we had a small party in a side room. As it turned out, the Kitchen Gods were merciful. We ended up serving 138 and the Exec Chef won the pool with a guess of 139. You think he's done this before? Worked the pantry all night. Misread a ticket once and it caused a slight back up. Party salads and desserts during a la cart, but the timing was good so they didn't cause an order traffic jam. On this night I was the one who went home with flour on the back of their pants. Hope everyone has a good Holiday. See you next week..... Logan

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