Just Got Paid

Frisee Salad with Duck Egg, Blood Orange Segments, Truffle Vinaigrette

Frisee Salad with Duck Egg, Blood Orange Segments, Truffle Vinaigrette

Thank God it’s Friday night and I
just-just-just-just-juuuuuuust got paid!
~ ‘N Sync

The guys all seemed extra excited today… the reason? Payday!!! But more on that later.

Station Lead, Station Mate, Sassy Stage, and i were on Pantry today. We had assigned the Stage to clean oysters and pick frisee. Each task had its own disaster despite clear instructions and explanations. With the oysters, we arrange the cleaned ones on a bed of ice in a shallow perforated pan nested inside a solid pan (to catch the melting water). This keeps the oysters from drowning in fresh water and/or suffocating. When Charcuterie Guy went into the walk-in, he noticed that there was a shallow SOLID pan full of drowning oysters resting atop a large perforated pan. We showed Sassy Stage his mistake and he didn’t seem to care that he could have destroyed expensive product and even gotten customers violently ill. Oy…

But almost worst than that though was the frisee. I remember what a pain it was to pick frisee when I had started as a stage, but you improve each day and you have to understand that it’s just a job that needs to get done. But Sassy Stage did something I didn’t think anyone would do. I was chopping almonds for one of our garnishes when I heard Charcuterie Guy call my name. I turned around and he was holding 5 full, unpicked heads of frisee… that he had pulled out of the trash. It turns out that Sassy Stage was trying to hide them so that he would have to pick less. Somehow I don’t think Chef would appreciate throwing away money because of someone’s laziness. Station Lead was livid.

On brighter notes… I got a bit of respite by poaching eggs on the Hot Line. Fish Guy taught me a few tricks for doing batches of ten at a time, which really helped a lot. After chilling in the ice bath, I trimmed off the stray whites and arranged them on a plastic tray. As I carried it into the walk-in, I heard Chef’s voice exclaiming “Nice poached eggs there, young lady!” I patted myself on the back and it made my day better.

We had to scramble to finish our prep and set up in time for service. It felt like people were waiting outside for 5pm when the doors open because just as I was picking up my fork to shovel down some family meal, the tickets started flowing. Happy Hour flew by in the blink of an eye and before I knew it, Restaurant Week orders flooded in. I was glad I didn’t have to run the board, as it filled up quickly. Without the added pressure, I could focus on keeping my head down and putting out pretty salads and tartares. H came in with her friend for dinner, but unfortunately we were so slammed that I couldn’t say hi. Floor Manager did tell me which table she was at so I could look out for the ticket and make sure their frisee salads were extra nice.

We did 380 covers tonight, and it made the evening move so quickly. It was 10 o’clock before we knew it and everyone cleaned and scrubbed down the entire kitchen. By 10:45 or so, all of the guys were still keeping busy. It turns out that every two weeks on Friday night, Chef is completely oblivious to the fact that everyone stays late in order to wait for their paychecks. Eventually he started handing them out. His face lit up in a big smile as he handed me mine — my first paycheck from the restaurant! Woooooooo!

I was supposed to have Late Night but since Dishwasher Turned Pantry unexpectedly quit, the Sous Chefs said I would work Saturday’s Late Night and Station Mate would pick up tonight’s. Sadly for him, it was his sixth day in a row working and Late Night was the LAST thing he wanted to do. Around 11:30, we both got the go-ahead to go home.

Honey Bunny and I went out to a Brazilian place for a late dinner (the same place as last Friday). It felt really nice to share a meal together despite my crazy schedule. :)

One more day before my “weekend”!

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