Boy was it busy! Of course it was Easter this Sunday, and they served just under 800 for brunch. I got to try working on the souffle station. It was a good day to learn a new station because it was Sunday dinner service and there was only 250 for dinner. But I did learn that once you get behind in a service it is hard to catch up quickly. It's also important to prep enough so that you do not run short. On Saturday, I almost cut it close but I made what I was told too. You never know what each service is going to be like.
Work at Sucre is going well. I just got done making Easter Chocolates and now I am working on Mother's Day Chocolates. We have a collection of lemon, raspberry, and rose.
Subscribe to:
Post Comments (Atom)
Posts
No comments:
Post a Comment