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Getting over the holiday burn out???

post #1 of 4
1/4/08 at 10:52pm
Thread Starter 
In the month of december I had the 1st and 2nd off. (the first was my birthday, the second was the hangover) Then my next day off was Christmas and boxing day. I would imagin that most of you worked like that last month to? But now that the holidays are over what do you do to get back into the swing of it all. I mean December was all large partys catering and set menus were I worked. Now it's back to "normal". I was just wondering what eveyone else did with there Januarys to regane there sanity?
I'm going on a little vacation when the owner of my resturant comes back from his sky trip. Never had a vacation before. Wonder what it'll be like.
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post #2 of 4
1/6/08 at 6:25am
My brain is only starting to function normally again, after the holiday rush. Funny enough I'm having a harder time with "normalcy." Going from full-tilt for a month to a sudden dead stop...I feel kind of zombie-fied. Oh well, Valentines is coming up...

--Al
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post #3 of 4
1/7/08 at 6:38am
i drift around wasting alot of time as i have nothing to do...


deep clean is your friend here! any dirt anywhere in my kitchen? not a drop!

at least not anymore
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post #4 of 4
1/7/08 at 4:54pm
Regain our sanity? You mean we are actually sane?....

What I like to do, and what I did this year was close down the place from the 1st of Jan to the 6th. The first couple of days are spent topping up my "sleep account". Then some house cleaning, activities with the kids, etc. The last couple of days are spent in the kitchen at work, but not with food. For instance, I fixed up the foot pedal operated handsink that was busted back in Sept.,(broken off cold water nipple, spent almost 3 hrs on my gut with a screw extractor getting out the broken off 1/4" of threaded nipple out from the faucet housing), brought most of my pans and forms to get re-glazed and then picked up, hung up some much needed shelving, some paint and trim work, finally installed an oven stand I made back in October for my two deck ovens ( made of wood, wedged through tennons and blind bolted stretchers, rock -solid, and looks great too). Now on my hit list for the slow season (next 2-3 weeks) is to develop new menu items. This is a bit more complicated then it seems at first, I am a one man show in the kitchen. Daily I must put out 15 varieties of pastries and 18 varieties of chocolates--everything made in-house. Not only do I have to select for variety, originality and cost, but also in regards to time, equipment and if I can fit it into my multi-tasking daily routine. There's only the three of me: Me, myself, and Joan Armatrading....
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