Making the Chef

I'm an opener now ...

I've opened the restaurant twice now on my own. Today was one of those days, a brunch day nonetheless. Brunch is a killer day to open because you're in at 5:30 and well, the shift ends at around 3:30 (in reality, 3:00, but by the time everything is done, it's 3:30). Doesn't sound that bad, right? I mean, many jobs in the industry are 10 hour shifts ... I do one at my stage every week.

However, service is usually for 5 hours on a dinner shift. Brunch? Service starts at 6:30 and the kitchen is open until 10:00 in the evening. That means I'm open for service for 9 hours. I've got an hour to get my prep done and I'm still doing prep throughout service. No breaks, no real downtime, just a flat-out rush through service.

It's nap time. But it's good to know that I'm an opener :)

posted by LindyChef @ 5:26 PM