I ended up not doing any training on Station 2 Tuesday. Either Elliot told Koren I was a spectacular failure, or maybe it was because we got a little busy right off the bat for me to get another try on that station.

Either way, I was a little relieved and disappointed.

It was a steady stream of orders that kept us busy until about 10:30, and then it suddenly died and got quiet. What a difference… you’d think we’d be mellow on a Tuesday but at one point I had three cheese plates, a salumi plate (or two), and some foie going on. It kinda sucked at the time. (Elliot: “All I want to do is drink my Gatorade and enjoy my fun-size Snickers. Is that too much to ask?”) I ended up selling out all my whole fish (granted, I only had 5 all day), and by the end of the night, I had one order of whitefish left. Phew!

After work Katie and I went to Ian’s to have after-work pizza, which I think is the best time to have that pizza. We brought some dates, hoping our regular pizza would be there. Ian’s somehow renamed itself into Dimo’s, but the pizza and the staff (we finally found out the guy’s name is Jason) are the same, so I’ll probably still be calling it Ian’s out of habit.
(For the record, I had the corndog pizza and the steak & fries pizza. Random and delicious! Katie had buffalo chicken and… I’ve forgotten her other slice of pizza, but oh well, it was tasty.)

I open on Thursday.
Hopefully I’m not confronted with that horrible wallpaper on the office computer that’s essentially a tiled picture of Blackbird’s pastry chef Bryce Caron with an awful haircut and trying to pose all avant-garde. He looks like a goth Geico caveman. It’s terrible. Why he cut his hair, I’ve no idea, but it looked better when it was longer and he tied it back, as opposed the current pigeon’s nest he’s sporting on his head.
I guess one good thing came out of it. Elliot sent a picture of it to Armanzo who got a good laugh out of it.

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