Monday...
Man that day off went waaaayyy too quick. Of course, sitting around watching football and drinking Miller swill, ahem, I mean the Champagne of Beers, can do that! I couldn't get enough of watching basically every team but my own seemingly march up and down the field all day. What is it about this city when it comes to producing an offense that can actually produce? Oh yeah, continuity, duh.
On to my day, walking through the doors I get some good news that my chef will be back tomorrow and thank goodness, let's just hope he can stick around so the Mad Chef can take care of some things outside of this restaurant. We had a banquet of 60 to prepare for this evening, with steak, fish, and chicken entrees. Passed apps, salads and dessert to be plated. I spent the greater part of the speed hump getting this together with one of my cooks. All in all this day has been an easy one, and I can credit that to actually having all of my cooks here to work.
Has anyone else gotten sick of hearing that Tom Brady is out for the year? We get it. Fuck Boston anyway.
Tuesday, September 9, 2008
Saturday, September 6, 2008
Wedding Crashers
A day off is only a few hours away.
What on Earth will I do with myself? Uhhh, catch up on all that I missed over the past 6 days. Mainly sleeping and drinking if it's up to me, which it mostly isn't. That's OK though, tonite was a breeze and it's looking like I will be walking out of here just after 10pm. I can almost taste the Heineken already.
Tonite we had a party of 70 for a wedding reception. Not something I ever want to risk screwing up, so I have personally been preparing the food all day. Who am I kidding, it's usually me doing it anyways. So as I am going over all the ins and outs of this thing I notice a few discrepancies, mainly the fact that the chef is supposed to be cutting the cake.
HA! Homey don't play that! I'm short staffed in the kitchen, my chef is MIA and that would keep me out of the kitchen for 20 minutes in the middle of service...no thank you. So I ultimately had to pass. Sorry, I just won't risk leaving my kitchen stranded for such a long time. If my chef was here there is no doubt it would have happened, but that's just not the case.
Oh yeah, one thing that did slip through the cracks was that there was to be no starch on the plate, in this case truffle mash potatoes. No notes were given to me on that one so I can honestly say, no Bob, I didn't get the memo. Fuck your TPS reports! So no harm, no foul...but whatever happened to that event coordinator they got rid of a month or so ago? Wonder if such a detail would have slipped through the cracks with her??
Have a great weekend!
What on Earth will I do with myself? Uhhh, catch up on all that I missed over the past 6 days. Mainly sleeping and drinking if it's up to me, which it mostly isn't. That's OK though, tonite was a breeze and it's looking like I will be walking out of here just after 10pm. I can almost taste the Heineken already.
Tonite we had a party of 70 for a wedding reception. Not something I ever want to risk screwing up, so I have personally been preparing the food all day. Who am I kidding, it's usually me doing it anyways. So as I am going over all the ins and outs of this thing I notice a few discrepancies, mainly the fact that the chef is supposed to be cutting the cake.
HA! Homey don't play that! I'm short staffed in the kitchen, my chef is MIA and that would keep me out of the kitchen for 20 minutes in the middle of service...no thank you. So I ultimately had to pass. Sorry, I just won't risk leaving my kitchen stranded for such a long time. If my chef was here there is no doubt it would have happened, but that's just not the case.
Oh yeah, one thing that did slip through the cracks was that there was to be no starch on the plate, in this case truffle mash potatoes. No notes were given to me on that one so I can honestly say, no Bob, I didn't get the memo. Fuck your TPS reports! So no harm, no foul...but whatever happened to that event coordinator they got rid of a month or so ago? Wonder if such a detail would have slipped through the cracks with her??
Have a great weekend!
Thursday, September 4, 2008
Awesome.
So this is why I have these gray hairs coming in...
Still short a cook, a banquet tonite of about 30, specials to make, menu to type, schedule for next week to post, chef still M.I.A.
And then came the health inspection. Hold on, a health inspection? Right smack in the middle of the speed hump of my fucking day. This is why I live for this type of shit. I am simultaneously barking out orders in Spanish to mop the floors, check the walk-ins, wipe down that table, and if your not using it to put it away, FAST. Of course the inspector was right there but luckily either she didn't speak it or my Spanish is just that bad, but it gets the job done so who am I to judge?
Talk about a hiccup in an already long week. We were moderately busy and the inspector took one look around, checked all the temperatures in the walk-ins and on the line, and then checked my dish area. Well, nobody's perfect...my dish area wasn't dirty but my dishwashers didn't tell me the garbage disposal wasn't working this morning. Then I spewed out curse words in at least three languages before I calmed down.
I turned to the inspector and told her I needed to call a technician that was in the building. Explaining the situation he was there within moments and gave a good story. The story worked well to say the least, he has to order a part and it should be here tomorrow for them to fix. All in all the evaluation went great, then she asked for my food handlers license. Hmm, never really made the trip to get that one, I mean I have my certificate but my wallet got stolen a while back and I just haven't tried to get another. The certificate should be enough, but I didn't risk it. My raw bar cook has one as well.
So that's my story for the day...and it's only 3 pm. HA!
Still short a cook, a banquet tonite of about 30, specials to make, menu to type, schedule for next week to post, chef still M.I.A.
And then came the health inspection. Hold on, a health inspection? Right smack in the middle of the speed hump of my fucking day. This is why I live for this type of shit. I am simultaneously barking out orders in Spanish to mop the floors, check the walk-ins, wipe down that table, and if your not using it to put it away, FAST. Of course the inspector was right there but luckily either she didn't speak it or my Spanish is just that bad, but it gets the job done so who am I to judge?
Talk about a hiccup in an already long week. We were moderately busy and the inspector took one look around, checked all the temperatures in the walk-ins and on the line, and then checked my dish area. Well, nobody's perfect...my dish area wasn't dirty but my dishwashers didn't tell me the garbage disposal wasn't working this morning. Then I spewed out curse words in at least three languages before I calmed down.
I turned to the inspector and told her I needed to call a technician that was in the building. Explaining the situation he was there within moments and gave a good story. The story worked well to say the least, he has to order a part and it should be here tomorrow for them to fix. All in all the evaluation went great, then she asked for my food handlers license. Hmm, never really made the trip to get that one, I mean I have my certificate but my wallet got stolen a while back and I just haven't tried to get another. The certificate should be enough, but I didn't risk it. My raw bar cook has one as well.
So that's my story for the day...and it's only 3 pm. HA!
Really? A Doctor's Note? Is This Elementary School?
Wednesday...
Well, the special went over great for lunch. One of the 4 horseman (the owners of the restaurant, BTW...FU Brain!) even tried it last night with their tuna, excuse me it was his wife, and took some home declaring it delicious. So needless to say it went over well. Yay me. I still have a job.
Now on to my rant. That cook that cut himself yesterday at his other job? He limped in here an hour ago and said he could not work until Friday. Dude, you are my most expensive cook, late at least once a week (I don't fucking care if you call, that's high maintenance) and only work here 4 days a week while my other cooks do circles around you for less money. Now you tell me you will be out for another 2 days because of something that happened at your OTHER job? He had a doctor's note but I could give a fuck less.
I already said I have 2 cooks on vacation as is and my chef is M.I.A. If you can walk your ass up here to show me a note when you told me last night you would work today, I don't find there is much need for you around here. I already have to be here ya know? I don't need the dead weight when I can fuckin' do it myself.
So am I overreacting? Probably. Can I fire the guy outright? Not without HR breathing down my neck. My chef would take my back in this case but he isn't here to do so. What should I do? Not react in the heat of the moment probably, but I'm The Mad Chef of M Street and sometimes that MAD part gets a little out of hand.
The avocado dressing recipe as promised:
3 avocados - mashed
2 cups of sour cream
1/4 cup of champagne vinegar
6 each anchovies
3 whole shallots
3 cloves of garlic
pinch of cayenne
Salt & pepper to taste
1/4 cup Worcestershire sauce
Place everything in a blender and process till smooth, and I added a few tablespoons of water to loosen it up! ENJOY!
Well, the special went over great for lunch. One of the 4 horseman (the owners of the restaurant, BTW...FU Brain!) even tried it last night with their tuna, excuse me it was his wife, and took some home declaring it delicious. So needless to say it went over well. Yay me. I still have a job.
Now on to my rant. That cook that cut himself yesterday at his other job? He limped in here an hour ago and said he could not work until Friday. Dude, you are my most expensive cook, late at least once a week (I don't fucking care if you call, that's high maintenance) and only work here 4 days a week while my other cooks do circles around you for less money. Now you tell me you will be out for another 2 days because of something that happened at your OTHER job? He had a doctor's note but I could give a fuck less.
I already said I have 2 cooks on vacation as is and my chef is M.I.A. If you can walk your ass up here to show me a note when you told me last night you would work today, I don't find there is much need for you around here. I already have to be here ya know? I don't need the dead weight when I can fuckin' do it myself.
So am I overreacting? Probably. Can I fire the guy outright? Not without HR breathing down my neck. My chef would take my back in this case but he isn't here to do so. What should I do? Not react in the heat of the moment probably, but I'm The Mad Chef of M Street and sometimes that MAD part gets a little out of hand.
The avocado dressing recipe as promised:
3 avocados - mashed
2 cups of sour cream
1/4 cup of champagne vinegar
6 each anchovies
3 whole shallots
3 cloves of garlic
pinch of cayenne
Salt & pepper to taste
1/4 cup Worcestershire sauce
Place everything in a blender and process till smooth, and I added a few tablespoons of water to loosen it up! ENJOY!
Tuesday, September 2, 2008
Tuesday...
Where to begin? Hope your holiday weekend was as good as mine! What did The Mad Chef of M Street get himself into? Hehehe, most of that isn't suited for the public ;)
I will say that my dinner last night with the Mrs. was the best part. Nice juicy T-bone with some roasted shittake and oyster mushrooms tossed with sliced garlic and herico vert, glorious I tell you. Sorry Mr. Brain, I tend to stay on the medium rare side of things to make sure my beef doesn't take on the flavor of leather, and I like that shit bloody, fool.
Oh yeah, but alas I am at work today right? How do I talk about that part? Well, I came in early because my chef had a death in the family. I (note: unnecessary use of talking about himself in the 3rd person...again...edited out by The Brain) set up a cot upstairs for the next week or so. My general manager was let go, my chef has left for who knows how long, and a line cook cut himself at another job so he didn't come in tonite. It was slow so I won't get upset about him not even trying to work. I will however say I am worried as all hell because I already have 2 cooks on vacation, so there is no one to call for HELP!!! It's not like I am going to call my chef, right?
So with that tidbit given up I already have my lunch special ready to go. A trainer at my gym mentioned wanting to make an avocado vinaigrette. Interesting enough, so I indulged myself tonite and came up with a dressing to go along with my black bean relish and spinach salad. I will post the recipe for the dressing tomorrow!
Time to get back to work.
Where to begin? Hope your holiday weekend was as good as mine! What did The Mad Chef of M Street get himself into? Hehehe, most of that isn't suited for the public ;)
I will say that my dinner last night with the Mrs. was the best part. Nice juicy T-bone with some roasted shittake and oyster mushrooms tossed with sliced garlic and herico vert, glorious I tell you. Sorry Mr. Brain, I tend to stay on the medium rare side of things to make sure my beef doesn't take on the flavor of leather, and I like that shit bloody, fool.
Oh yeah, but alas I am at work today right? How do I talk about that part? Well, I came in early because my chef had a death in the family. I (note: unnecessary use of talking about himself in the 3rd person...again...edited out by The Brain) set up a cot upstairs for the next week or so. My general manager was let go, my chef has left for who knows how long, and a line cook cut himself at another job so he didn't come in tonite. It was slow so I won't get upset about him not even trying to work. I will however say I am worried as all hell because I already have 2 cooks on vacation, so there is no one to call for HELP!!! It's not like I am going to call my chef, right?
So with that tidbit given up I already have my lunch special ready to go. A trainer at my gym mentioned wanting to make an avocado vinaigrette. Interesting enough, so I indulged myself tonite and came up with a dressing to go along with my black bean relish and spinach salad. I will post the recipe for the dressing tomorrow!
Time to get back to work.
Sunday, August 31, 2008
Blah
Saturday,
First off let me say that my chef let me come in at 4pm today. I will be out of here by 11...what a way to start a holiday weekend, and we're closed on Labor day! Spoiled a little?
So when I woke up this morning and had several hours with nothing to do I decided maybe it would be nice if I stopped by a tailgate for the Terps before I came into work. Well, since we all know that tailgates, especially college ones, involve everything from keg stands to body shots maybe it wouldn't be a great idea.
So I arrived at around 2pm to say hello to some of my friends, including The Brain himself, and was greeted as expected with a shot of Grand Marnier. I can't say no to that, it's only 2pm and I have 2 hours to spare. Well, then came the beer, and after that first Miller Water, I mean Lite, I decided it might be time to get going because after both those were gone it was about 2:15.
Skip over to when I walk into work, my chef has already changed into his street clothes and is walking around waiting to leave. When I got here I think he was here for 10 minutes before he said bye and headed south to the beach for the weekend. Lucky bastard, why didn't I think about doing that? Uh, who is the chef again?
He is telling all of the cooks it's going to be a slow and easy night because there are only 60 reservations at 4pm. Simple enough, but I'm not as easily convinced. I made a gentleman's bet with everyone that I could that we would break 200 before the night was over. We are at 191 right now. No one went over 140 for the evening, suckers.
Easy night with not much to write home about, except for the fact that the Terps won their first game of the season, now lets see what happens Thursday when the big boys take the field against the Super Bowl champs...
Have a great weekend everyone!
Friday, August 29, 2008
Politics and Football, I Must Be in DC
McCain picks a female VP...we have a black man running for president so I guess it's only fitting he play his cards that way, huh?
That's my political tidbit for the day. The Redskins suck. Hopefully the Terps can come out swinging against poor Delaware tomorrow.
Work? Oh yeah, I knew there was a reason I was in a kitchen. I see some yellow tomatoes in the walk in so I'm feenin for a yellow tomato and saffron puree.
Some sugar snap peas as my vege, and a jicama slaw to go with whatever fish my chef chooses to put with it when he gets here this afternoon. We have softshells in but I don't think they will make it past lunch because of this caprese salad that it is being served with.
Football on the brain, what is up with the expectations in this city for their football franchise? We put it on too high a pedestal and as soon as we lose, well, shit hits the fan and the sky is falling. Too many question marks all over the field, new coaches, untested players, and evidently draft picks that are quickly going down the tube. This could be a looooonng season.
At least the tailgates I have are entertaining.
That's my political tidbit for the day. The Redskins suck. Hopefully the Terps can come out swinging against poor Delaware tomorrow.
Work? Oh yeah, I knew there was a reason I was in a kitchen. I see some yellow tomatoes in the walk in so I'm feenin for a yellow tomato and saffron puree.
Some sugar snap peas as my vege, and a jicama slaw to go with whatever fish my chef chooses to put with it when he gets here this afternoon. We have softshells in but I don't think they will make it past lunch because of this caprese salad that it is being served with.
Football on the brain, what is up with the expectations in this city for their football franchise? We put it on too high a pedestal and as soon as we lose, well, shit hits the fan and the sky is falling. Too many question marks all over the field, new coaches, untested players, and evidently draft picks that are quickly going down the tube. This could be a looooonng season.
At least the tailgates I have are entertaining.
Thursday, August 28, 2008
Run Like Hell
Day off...
I really don't know what to do with myself. Not. Gym at 9 am, speak with realtor by noon, turn wrenches on one of my cars by 4 and hopefully drinkin by 7, watching my beloved Redskins try to save face before the season opener next week. Will it happen like that? Most likely not but hey, I feel good about my schedule!
On another note, it's looking like this pilot may actually happen early October, so I got to finalize some details but the band just confirmed with me last night that the date we set forth is good for them. Lets get this show on the road! Football season literally right around the corner, an event later on this month with Lucyd Entertainment and a pilot...we are just getting started too.
Gotta run if I am going to keep up with this schedule!!!!
I really don't know what to do with myself. Not. Gym at 9 am, speak with realtor by noon, turn wrenches on one of my cars by 4 and hopefully drinkin by 7, watching my beloved Redskins try to save face before the season opener next week. Will it happen like that? Most likely not but hey, I feel good about my schedule!
On another note, it's looking like this pilot may actually happen early October, so I got to finalize some details but the band just confirmed with me last night that the date we set forth is good for them. Lets get this show on the road! Football season literally right around the corner, an event later on this month with Lucyd Entertainment and a pilot...we are just getting started too.
Gotta run if I am going to keep up with this schedule!!!!
Shellboy
Hump day/day off eve, what more could I ask for? I mean its like I just got back from vacation and I'm already off again. No complaints from me, I must have a golden horseshoe stuck up my...nevermind.
So I will keep this short and simple to sum up my day. Tonite a customer ordered our grilled shrimp, then stated that he was allergic to shellfish. Nice. Luckily it wasn't me serving the table. I would have called him out as if it were the joke of the day. The server, however, went onto explain what shrimp is. The customer then stated that as long as when it was grilled it didn't touch any lobster or scallops he would be OK.
I know its wrong to say people are stupid, but what the fuck else do you say to that? The manager went by the table and spoke to the guests, and they eventually changed their minds to Flipper, I mean Mahi Mahi.
I probably would have said they have thin shell exoskeletons or some shit, but I guess the moment had passed by then.
So I will keep this short and simple to sum up my day. Tonite a customer ordered our grilled shrimp, then stated that he was allergic to shellfish. Nice. Luckily it wasn't me serving the table. I would have called him out as if it were the joke of the day. The server, however, went onto explain what shrimp is. The customer then stated that as long as when it was grilled it didn't touch any lobster or scallops he would be OK.
I know its wrong to say people are stupid, but what the fuck else do you say to that? The manager went by the table and spoke to the guests, and they eventually changed their minds to Flipper, I mean Mahi Mahi.
I probably would have said they have thin shell exoskeletons or some shit, but I guess the moment had passed by then.
Tuesday, August 26, 2008
What? The Apocalypse or Fucking Arn Anderson?
Oh wow, where to begin.
So remember that food I had to make for the 4 horsemen yesterday? Well, maybe The Brain didn't put that part in yesterday, sorry.
Note from The Brain: Who the fuck are the 4 horsemen? These guys?
Or these guys?
But anyway...
Long story short, the guys came in to eat and had one of the items that my chef was having problems cooking for them over the past few weeks. My chef was off yesterday, so it was my turn to make the dish. No problem, my cook was getting a kick out of the ordeal because he wanted no part of it, and knew I wouldn't let him make it anyways. Nothing against my cook, but this is the owner, why leave any room for mistakes when its only me in the kitchen?
I digress as usual, sorry. So I didn't hear anything back from them during their meal so I'm thinking I'm in the clear. That's until the PM shift when they come in for drinks...yes, they are here that often, after having been open for 20 years. The collective told the manager that they thought it tasted different, thought the calamari was chewy, and that there wasn't enough spinach and radicchio. Also it was suggested that we should ask the raw bar cook to show us how it's made because she has been here for over...well, the woman has been here for a long, long, long fucking time. Get my drift?
My answer to all of this? I don't have one for the manager or the owners. I'm not one to get involved when I have been shown how to make something and duplicate it...I do that part well, it's why I am where I am.
So what to do? I speak to a cook who has been here for years and he tells me it used to make with spinach, radicchio and endive. REALLY?!?!?! I mean WTF, who do I blame this on?
I spoke to my chef about it and he had a "eureka" type moment recalling that he changed it over during the spinach scare almost 2 years ago. Nice man...now we look like we can't cook, don't know the menu and are all around highly incompetent. I LOVE MY JOB...
So remember that food I had to make for the 4 horsemen yesterday? Well, maybe The Brain didn't put that part in yesterday, sorry.
Note from The Brain: Who the fuck are the 4 horsemen? These guys?
Or these guys?
But anyway...
Long story short, the guys came in to eat and had one of the items that my chef was having problems cooking for them over the past few weeks. My chef was off yesterday, so it was my turn to make the dish. No problem, my cook was getting a kick out of the ordeal because he wanted no part of it, and knew I wouldn't let him make it anyways. Nothing against my cook, but this is the owner, why leave any room for mistakes when its only me in the kitchen?
I digress as usual, sorry. So I didn't hear anything back from them during their meal so I'm thinking I'm in the clear. That's until the PM shift when they come in for drinks...yes, they are here that often, after having been open for 20 years. The collective told the manager that they thought it tasted different, thought the calamari was chewy, and that there wasn't enough spinach and radicchio. Also it was suggested that we should ask the raw bar cook to show us how it's made because she has been here for over...well, the woman has been here for a long, long, long fucking time. Get my drift?
My answer to all of this? I don't have one for the manager or the owners. I'm not one to get involved when I have been shown how to make something and duplicate it...I do that part well, it's why I am where I am.
So what to do? I speak to a cook who has been here for years and he tells me it used to make with spinach, radicchio and endive. REALLY?!?!?! I mean WTF, who do I blame this on?
I spoke to my chef about it and he had a "eureka" type moment recalling that he changed it over during the spinach scare almost 2 years ago. Nice man...now we look like we can't cook, don't know the menu and are all around highly incompetent. I LOVE MY JOB...
Walk-In or Walk Out?
So...it's almost 10pm and we are pretty slow so I should walk out of here well before 11pm...if it wasn't for this walk-in that is hovering at around 50 degrees. I could call a tech to come in and fix it tonite, but then I would be here until the wee hours of the morning waiting on the guy, and that's not including the hours it would take him to asses and fix the problem.
Quick fix? Well, since it's hot as hell in this kitchen I can assume that the doors were open for an extended period of time and its taking it too long to come back to 40 where its supposed to be. If this is the case I will put a copious amount of ice in that fucker and see if it helps it within 30 minutes. Why? Why the hell not?!
Now if this doesn't solve the problem, I could be writing a 3rd entry this evening of how I am waiting forever for a technician to come and fix this thing. Yet, as I type that I realize I am the Mad Chef of M Street. Nowhere in that name does it say crazy or stupid. Therefore I will proceed to move all of the items from one cooler into the other cooler for the night and have a technician check it out first thing tomorrow morning.
Screw sitting and waiting, I need my beauty sleep dammit, and I just got back from vacation...why on earth would I subject myself to that? Did I mention that I am about to move around $5,000 in vegetables and dairy products from one walk-in to another? Gotta go round up my dishwashers...like I said, I just got back from vacation. Need to ease back into this thing, ya know?
Monday, August 25, 2008
Eh, I'm Back
Monday...
Back in the office...err kitchen. Wish I was in an office, cause then I would be leaving within 8 hours, hahaha. As it is, it's barely 10 am and I will be out of here hopefully before 11pm. What are you gonna do, the life of a chef right?
Well as I walk thru the doors this morning, I notice my prep cook isn't here. Is he scheduled to come in late today? Hmmm, have to ask the chef about that one. My raw bar cook is spinning like a chicken with its head cut off because she is out of so many items...awesome.
Also, there was a prep list for me to take care of. OK, why is the prep cook coming in late again? Cant wait to hear that from him. There was also note left for me to get a freezer key from that same cook, because a dishwasher broke the key while I was gone. Only problem is that cook doesn't have the key either. Did I mention that I am the only manager that does NOT have keys? This could have easily been avoided if...
No need to even go there, if that is the only problem I have today it will be too easy of a welcome back.
Back in the office...err kitchen. Wish I was in an office, cause then I would be leaving within 8 hours, hahaha. As it is, it's barely 10 am and I will be out of here hopefully before 11pm. What are you gonna do, the life of a chef right?
Well as I walk thru the doors this morning, I notice my prep cook isn't here. Is he scheduled to come in late today? Hmmm, have to ask the chef about that one. My raw bar cook is spinning like a chicken with its head cut off because she is out of so many items...awesome.
Also, there was a prep list for me to take care of. OK, why is the prep cook coming in late again? Cant wait to hear that from him. There was also note left for me to get a freezer key from that same cook, because a dishwasher broke the key while I was gone. Only problem is that cook doesn't have the key either. Did I mention that I am the only manager that does NOT have keys? This could have easily been avoided if...
No need to even go there, if that is the only problem I have today it will be too easy of a welcome back.
Thursday, August 21, 2008
Vacation...all I ever wanted...
I'm off for a week and I ain't doing shit. Sometimes it is good just to sit back and catch up with everything around you. Yes, I know its great to go on a vacation away from home, but when you get back and have to go straight back to work, don't you wish you could take a vacation from that vacation?
No such thing this week for the Mad Chef of M Street. I , well, ain't doing shit. Well, except for going to Vegas Thursday to Saturday or Sunday. Can't remember which ones, the Mrs. booked for us. I will be visiting friends in high places in the Wynn Hotel & Casino, dining at all those places we only read about over here because I have a few friends that are chefs out there. I fully expect to see food I just don't get to play with over here, otherwise I will be disappointed!
Oh yeah, since I didn't post many other stories about Restaurant Week, I will tell you that we did have a customer come in saying that they were allergic to Caesar dressing...so they wanted the house salad instead. Ummm, OK. Or how about the 2 people that wanted to split their menu for 35.08 and one person ended up complaining about their half of the entree. The final tab came out to 22.08 and they wanted it on 2 separate credit cards, leaving a 50 cent tip on each receipt. This is not the first story I told about 1 dollar tips, right Bob??.
Peace out people, I will write again before I leave to go test my luck at the black jack tables!!! And The Brain will post something unfunny this week, I'm sure.
Friday, August 15, 2008
LOL, I Made An United Arab Emirates Joke!
Thursday, and boy am I thirsty...for a fucking vacation! OK, so that made no sense whatsoever and that's fine by me. My brain is mush and I don't care anymore. I just watched 60 pounds of salmon and 70 pounds of tilapia walk thru the door. At least that tilapia comes in already cut. Though my chef thought it would be a good idea to "stay ahead of the game" even though I have about 150 pieces of salmon in the walk in right now. Great.
Today promises to be entertaining as always. I am working the speed hump today (lunch) and when I walked in the other day (as my chef was the one opening) it was fucking chaos. But that's OK, I hope it's busy as hell simply to make my day go by faster.
I'm like Dubai, man...I'm running out of gas.
Today promises to be entertaining as always. I am working the speed hump today (lunch) and when I walked in the other day (as my chef was the one opening) it was fucking chaos. But that's OK, I hope it's busy as hell simply to make my day go by faster.
I'm like Dubai, man...I'm running out of gas.
Subscribe to:
Posts (Atom)
