I assume you're in the phx area? I am as well, and I've never even set foot in a culinary school. I've worked some nice places and have a trial coming up for one of the nicer places in the city. We're not all culinary graduates.
I'm looking to buy my first Gyuto, but I'm lefty. I've been looking at the Gesshin Uraku in white #2. The problem I'm having is that the knife pops up in the ambidextrous section but the pictures of it are single beveled. I sent an email to Jon a couple of nights ago, still waiting for a response. I was hoping one of you would have the answer in the mean time.
The towel trick works pretty well, I prefer a towel laid into a sautee pan, same idea, quicker to set up. Also if you add your acid first it brings up the coagulation temp of the protein in the eggs. This will make it harder to scramble the eggs. A note on not scrambling eggs, keep your water just below a summer and don't stop whisking.
I personally add my butter off the heat. Reduction and egg yolk with a splash of water get whisked over the grill (boiling water would be better for a beginner) until the bottom of the bowl starts to streak. Then I add 6-8 oz of clarified butter per egg yolk.
I've never worked for a constant buffet, only put them out on mothers day and such. But, the first thing I would address is the resentment on the team. Generally it occurs when you have weak team members not striving for improvement. Sit everyone down and be straight with them. We've all been the weak link at some point and those of us that have had the experience being the strong player should be all about helping to make sure things go smoothly.