I was still on the AM shift for meat section. When I walked in breakfast was in a frenzy.
I started to get my section setup but it was far to busy. I threw some potatoes in the oven for mash and then helped my partners with a few small tasks. Things started to die down around half 10. At this point I began my setup. I continued to help prep after. Service started around half 12 and we got slammed with the first lunch rush. We opened up the menu to allow a venison dish. This resulted in an even heavier load on the station. Around half two everything began to simmer down. Tickets casually rolled in and I worked the section solo. We had two super late tables so I didn’t get to do my breakdown until half five.
Based on her overall tone I was given the impression that Mary, my section partner, was not pleased with my performance. I personally thought I did alright. The exective chef was asking for things here and there but compared to fish, who was getting ridden, we were doing fine. I will never talk back in a kitchen to any superior but I really wanted to tell Mary that getting flustered does nothing to help service along. We cleanly served over 100 people smoothly. I work meat again tomorrow and I look forward to it.