Bwahahaha, good damn auto correct. Just read through what a posted last night and it makes me sound half illiterate.
First off, "one slip of the knife", lol. If I was accident prone I couldn't be doing this, I haven't cut myself in years and don't plan on starting this weekend. That said, you probably just collapsed my wave function and tomorrow I'll slip on a anchovie and sever my jugular. Or I just doomed myself by being arrogant about never getting cut. Similar results I imagine.
Secondly, my GM works just as hard and just as long. I know this shouldn't make me feel like I need to do the same but when your boss is busting his ass, it is inspiring in a weird catholic guilt kind of way.
Tonight went well, in case you were wondering. Baby spinach and marinated artichoke dip, toasted pistachio caramelized onion adore speed bacon honey Dijon salad, pork medallions with apple cranberry sauce, herb crusted rainbow trout with grilled lemon and capers, southern fried chicken, chocolate drizzled strawberry shortcake with hazelnut infused whipped cream. Oh, and hand cut garlic seared rib eye with shallot butter.
I appreciate all the advice, and you are both right. My boss is both taking a huge risk by only having one professional in the kitchen and also he's taking advantage of my work ethic and pride (also known as over protectiveness) of my kitchen and what I put out.
The thing is, I don't want some temp help, I don't want some asshole who worked a line the years ago before he landed unemployment, or some food network wannabe who is above scrubbing pots. I wanted a sous. He had me look over resumes two months ago, but as it stands now I doubt I'll get one this season. I guess I'm just butt hurt about it.
This job was a resume builder, and I'm doing that. I'm going to rock this wedding, even if my dip shit food rep sent me leg of lamb instead of lamb shanks. Even though I'm doing it alone. Hell, I like doing it alone.
Anyone else feel like this? The only time I wish I had staff is at closing. That last hour, hour and a half of condensing, labeling, scrubbing out all my pans, sanitizing the counters, cleaning the flat top, sweeping, mopping... when my feet realize how close it is to whiskey time, that's when I really wish I had a dish.
Tonight my gm offered to mop for me. Is a small gesture, but I appreciated it. I think he mostly just wanted to graze my line, but you take what you can get, right?
Tomorrow morning will be interesting, tomorrow night we have a bunch of wait staff being imported from somewhere. I'm kind of dreading it, but my ceviche is going to be bomb and the chile verde is mostly done. Let's hour I nail the tritip. These are mostly Californians so I think I'm in good company with the whole Latin theme I have planned.
Alright, whiskey time.