Phew! Busy night last night. I know because I didn’t get a chance to go to the bathroom for about 8 hours =_=;;;

Ruth worked Station 2 and she did a great job, though there were a couple glitches, not really her fault. For my part, I made a terrible mistake and sold a whole fish somewhere else, and it resulted in someone else waiting half an hour for theirs. Urgh… I’m so sorry >_<
The wave of diners came in a pattern that made Ruth nervous. It was a flurry of tickets and then the board would clear just before the turn. Usually that means another wave of tickets will be coming…. Whether it did or not I really can't remember though I probably just forced myself to forget to deal with the onslaught.

Working the chef's table was a little rough tonight for a while (that whole fish incident not really helping) because we changed the old chitarra dish to a new one more fitting for the spring. It's orchiette with ramps, chicken & liver sausage, fava beans and verjus. It's really tasty, though I'm still fiddling with the taste. It should be light and rich at the same time, and I'm still fumbling around. I'll get it….
It was pretty popular for a good part of the dinner hour and then I feel like when we were at our busiest, I didn't really sell much pasta (not that I'm complaining). I know at least one server (Marcus) who was definitely doing his best to sell the pasta though. Thank you!

Since it was Friday, I was counting on people not to order foie gras, but I was wrong. Grr… cooking foie is not a favorite activity of mine. I feel this pressure all the time not to overcook it, and of course the pressure should be there; it's a really expensive piece of protein. One lobe that weighs a little over a pound and three-quarters costs $150.

Chef Tom Douglas came in tonight and to my dismay, he ordered a quarter piece of foie. I shouldn't hold it against him since he's rolling in the dough and he's a chef and he probably had a hankering for foie, but when it's super busy and the onslaught is going on, the last thing I want to do is cook foie gras. Oh well. I cooked it. I ended up selling the other half that night too.
Anyway: Tom Douglas! I don't know why I find it so weird that he was here that night. Maybe because he was sitting at seat 74 at the bar. It's the next closest seat to station 3 (chef's table is right in front of me), so I could see him so clearly. That might've been it. Or it could be that I'm considering trying to work in one of his restaurants when I move to Seattle (since he has like a bajillion) and having a potential future employer (who doesn't know you by the way) sit so closely and being able to see you work makes you a little self-conscious.

Nothing else of note. Theo worked 1 at the beginning of service and had to be bailed out later on by Fred. Armanzo was expo. Armanzo's dad and his wife came in to eat earlier that day and they loved everything and left us a $5 tip. Hey, every little bit counts! Yay money! Later that night, this woman at the chef's table saw me prepping out the foie, and she kept pronouncing it as "foie gwah" which made me wince ever so slightly. It reminded me of the time I worked at my dad's chinese takeout and some regular kept calling bok choy "boy chuk" no matter how many times I'd gently correct her. Oh well.

Back on 3 tonight with the same lineup (Ruth-2, Theo/Fred-1, Armanzo-expo, Elliot opening). Hopefully it'll be fun times and I get to go to the bathroom more than once :/

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