I have worked Easter Brunch and a wedding for 70 people. Today the course officially opened to members so we were on a regular (albeit limited) menu. Went in at 10am, chopped up some veggies, portioned out french fries and house chips, wrapped chicken tenders, and learned how each plate is done. Right now it’s all simple stuff – I can cook hot dogs and burgers, just a matter of how to lay out the platter to serve it. Served maybe 6 people (we don’t expect it to be busy until next week or so) and was out of there by 8.
Tomorrow I run the kitchen solo. Chef has a charity dinner to do for his church, so I’m it. I’m not worried. 🙂