As I mentioned meat section has been quite behind. I wanted to help my team members get caught up so I came in a few hours early. I started off by setting up beef stock to simmer for the day. Afterwards I did my usual section setup as well as steaming potatoes for mash. I helped by chopping herb garnishes as well as stocking up on other items as to create a surplus for the week. As the day progressed my partners came in. I did a large amount of vacuum sealing for various items. Then we had a quick briefing before service.
Service started fast with tickets coming in as soon as we opened. Rather then the usual menu items I was responsible for seared duck as well as a seven ounce sirloin. Both items out sold the chicken dish that is usually very popular. The interesting fact I learned about the duck was that it should actually be seared in a dry pan. All items are always cooked in a medium of some sort of fat. Duck is unique because as it cooks thr fat renders out causing the skin to crisp and generate its own fat.
I was working the station solo once again and had no problems for the entire service. It really is rewarding to work a station and have fun at the same time. It makes me enjoy my job even more.