So I’m still keeping my fingers crossed, but it seems that I’ve finally settled into a new routine that includes my desired days off. On Tuesdays and Wednesdays, I run Plancha I on my own; Thurs-Fri-Sat are busier so it’s me and my station partner; and then I have Sundays and Mondays off while my station partner flies solo. It’s still a bit nerve-wracking coming to work and knowing that it’s just going to be me, myself and I. Howecer, I try to remind myself to feel good about the fact that I was working the station by myself by my second week and that the chef and sous chefs are already confident (enough) in my abilities.
Today was a busy day prep-wise. We spend a good part of the week making up for all the mise we go through on our busier nights. But I hustled and managed to get everything done before I went on my break.
Family meal was some sad looking meatloaf so I opted for cereal and yogurt. Service was fairly slow although there were a few bursts of tickets to occupy our time. Nothing I couldn’t handle. I also got ahead on prep for tomorrow as I will have two big projects to tackle – making harissa broth and prepping out sofrito – along with some smaller tasks. I’m always excited and nervous when I have to make something I hadn’t made before. Hope it turns out well!