stage at Blackbird tonight went well. definately a different atmosphere than Sepia, a little more intense i would say. not quite as laid back. honestly i think if they hire me they'll be happy. everyone i met tonight is talented as hell, but i know i'd bring plenty to that place.

i started off doing simple prep. helping the PM cooks gets their stations set up, doing easy shit like cleaning baby fennel, washing greens, cleaning fava beans. eventually the sous chef had me go upstairs to observe service. it wasn't a crazy busy night, evenly spaced seatings, so i was able to see plates and take detailed notes about MOP and plating. pretty quickly i took it upon myself to start plating the amuse bouches for each table all the while keeping an eye on what was going on around me. by the end of the night i was helping plate and even doing dishes start to finish.

i wasn't sure if this was my shot, so i took every opportunity to talk with the chef and sous chef, and assert myself and be a little more proactive as far as getting on the line. it turns out that they also want a two night stage period, but invite you for a first night and if they like you have you come in again, which they did. i would expect that i will be doing a lot more during service next week. going to think up an amuse to present to the chef. that certainly wouldn't hurt my chances.

i would be very happy if they offer me a spot, and i can tell you all right now, they won't regret that shit either.