Good Luck to everyone out there. And may God have mercy on all of us
Nuff said :~)Originally Posted by cheflayne
On vacation in Hawaii, staying in the Puna region of the Big Island, so for your listening pleasure a little local flavor...
some toes in the sand slack key kanikapila with the Kalapana Awa Band.
My Sous called in sick in the morning, meaning I had to come in and do brunch short staffed. We basically got killed, super swamped all morning. It went out okay but only because I was running 125% capacity for three straight hours. Then I had to flip things over to get ready for the 'main event", the actual VD night service. Plus I had sat down with the owner a month ago and agreed that the VD menu would run just VD night but at the last minute he wanted to run it all weekend. Of course this is after I've got my last possible truck for the week and some of the stuff required ingredients you can't source here at all (eg MG stuff).. Again, it was transparent on the customer side, they have no idea how much work it takes to pump that stuff out.What was bad for yours?