Actually, I do have a dishwasher that works in the room, plating salads and desserts. He and the line cook take turns. But since they have both burnt the rolls one time too many, or didn't get them make in time to rise and be ready at 5pm, chef has asked me to stay to see the bread through to completion. I make ciabatta for our mussels, brioche for my bread pudding and French toast(brunch), I make 130 buttermilk biscuits on Sat and then again on Sunday for brunch. Then rolls(dinner) and hamburger buns(brunch) 5 days a week. I also, make our sorbets, ice creams, coulis's, sauces, different coated nuts for happy hour and bread pudding, cakes, pots de crème, cookies, granola, jams, etc. I will have to say, I have been getting killer overtime. So that's a plus. But I swear, I get so burnt out rolling out bread. I am thinking I will have to come up with something that anyone can do, fits the bill for a fine dining, but pleasing to the chef as well. Things are so tight during service, there is no time to bake anything during that time. I mentioned a dressed up cornbread, and that was shot down. I think our restaurant is not the norm anyway. The owner has never worked or owned a restaurant. Our kitchen is smaller than the dining room. We seat 80. We do 150-200 people for brunch on Sat and then again on Sunday. We have 'campers', because we do bottomless Mimosa's. When we close after brunch, we go right into getting ready for dinner. Our total BOH is 4 at any service. Chef, sous, line and pantry. I'm not bitching, I promise. But I know there has got to be a solution. So keep'em coming....Thanks so much