I Read The News Today, Oh Boy

“A Day in the Life” by The Beatles has been stuck in my head since yesterday afternoon. It was Thursday, November 6th around 2 in the afternoon when Chef called us all into the dining room for a team meeting.

The news was blunt and honestly, not entirely unexpected. (Luckily, Pastry Girl had gotten the inside scoop from Meat Guy and warned me in advance to soften the blow.) Chef announced that it had been a good five-year run but as of January, the restaurant has been sold. He thanked all of us for the work we have put into this place. I had only been here for a year but a few of the others have worked with Chef for many years at restaurants prior. He said that we shouldn’t worry, that he would be happy to hire all of us at his new project, that no one will go without work. He also acknowledged that we are coming into our busy season, especially with this new publicity, and that it will be business as usual. “You’re only as good as your last dinner service,” or so they say.

After we dispersed, Chef pulled me aside. He told me that he is very pleased with my growth over the past year and that he sincerely hopes I will continue to develop my skills by working with him at the new project. He also remembered our previous conversation and said that he’ll see what he can do to work out the financial aspect of the move. I was still in shock so I just thanked him and went back to work.

I have not made a decision yet and I’d like to speak with him more before I do. I thought I had plenty of time to decide but it’s suddenly become more imminent. What role does he see me playing in this new restaurant? Is there a charcuterie program? And even if there is, would I want to keep doing charcuterie or try to move up on the Hot Line? So many questions.

But anyway, it’s been busy the past few days and it is only getting busier with the holidays bringing at least one party every night of the week. Plus, we have Thanksgiving coming up… we are open for a buffet that includes charcuterie among the many dishes so I have a lot of prep to do over the next 3 weeks.

That’s the funny thing about life — the only constant is change.

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