For the past 2 weeks, my chef was away and there was no one else at work who could take even a small fraction of his work load so it all got dumped on to me. Its not some fancy operation I'm running here, its a cafeteria for a college (ironically where I trained too) full of people who know nothing about food with a budget of a homeless person, challenging! Food isn't spectacular here but I make do with what I got and what I can get, simple things like beef stroganoff, veal parmesan, thai red curry tofu, quiche, to name a few things on my 4 week menu. We also do caterings for the college btw.
So I'm in 6:30am, start off some baking of muffins and pastries for fronthouse, get lunch items started, help with caterings if needed, put away any orders (getting better at ordering, not quite there yet), cover breaks, start service, count inventory if its thursday, and lots of other things that'll make this thread a little too long to read. I found myself enjoying the baking and the cooking but when it came to the number crunching for inventory, calling in my orders and praying they're right, dealing with all the problems inside and outside the kitchen, all the moaning and bitching and complaining from customers and staff, I couldn't take it if I had to go on any longer then 2 weeks. Mind you I was doing 2 people's jobs, 3 on days when we had people away, but even if the offer came up, I would never take it. I would go nuts and kill myself, I don't know how anyone could do it. I have tonnes of patients but those 2 weeks really spread my thin physically and mentally.
I know some of you guys probrably have gone longer, but how the **** does anyone do it?