you get a 14 top 1/2 an hour before closing and they all want the hardest thing to cook in the kitchen. and you're running the station that makes it.
i'm talking about a team of vegans who come in and want a cruelty-free foie gras terrine.
i'm talking about having to redo your mise 3 times over the course of service.
people drop plates, things burn.
refires aplenty and nothing is working right.
on those nights, i feel like shaving my head and bashing people with a saute pan. on really bad days, i wake up and count down the hours until i have to show up on time for **** again.
normally, at this point, i turn to episodes of top chef, sit on the john and read a chapter of kitchen confidential, and even this forum for the courage and dedication to get back into the kitchen 2 hours before my shift starts.
what do you guys do?