thanks holidays for my 10 hours of over time. back on track for trip saving.
it is fucking cold here. i mean like midwestern cold. highs of 5 degrees. absolutely brutal. its why i worked so much and picked up shifts this week. too crowded to ride, to cold to ride, might as well make some money.
new years was much smoother than last year. the menu was a little more straightforward and the distribution of courses a little more even. everything was very elegant and we knocked out all the tables by 11:30, at midnight we were drinking champage. as usual tonight was pretty slow comparatively, only about 140 covers. i was off the line by 845 and taking care of stuff in the back.
all the chefs have already commented on how quickly i've risen up with my promotion. i'm already enjoying some of the post service projects that means someone else has to clean my station. i look at this opportunity as a way to really focus on developing leadership skills and buckling down on technique before i look for work in chicago next year. i'm expected to do everything at a higher level than the other line cooks plus all the extra projects the chefs delegate to me. so its easy to stay focused when expectations are high.
one more night than my weekend, can't wait.
it is fucking cold here. i mean like midwestern cold. highs of 5 degrees. absolutely brutal. its why i worked so much and picked up shifts this week. too crowded to ride, to cold to ride, might as well make some money.
new years was much smoother than last year. the menu was a little more straightforward and the distribution of courses a little more even. everything was very elegant and we knocked out all the tables by 11:30, at midnight we were drinking champage. as usual tonight was pretty slow comparatively, only about 140 covers. i was off the line by 845 and taking care of stuff in the back.
all the chefs have already commented on how quickly i've risen up with my promotion. i'm already enjoying some of the post service projects that means someone else has to clean my station. i look at this opportunity as a way to really focus on developing leadership skills and buckling down on technique before i look for work in chicago next year. i'm expected to do everything at a higher level than the other line cooks plus all the extra projects the chefs delegate to me. so its easy to stay focused when expectations are high.
one more night than my weekend, can't wait.