Five Things I Learned at Work this Week Vol. 1

Monday, April 14th: The 3 rules of being hungover at work:

1. You’re going to feel horrible.

2. Nothing is going to go right.

3. You’re going to be there much later than you ever expected, or ever have been.

Tuesday, April 15th: A quenelle is when the football shape is made with two spoons, a rocher is when it’s made with just one. I’m almost positive it’s the same exact shape. A server who went to French culinary school taught me this.

Wednesday, April 16th: The owner / executive chef of our restaurant group said to me at the end of the shift, “Look at you making pasta, that’s my girl!” Huh? but I’m also proud of myself.

Thursday, April 17th: When you need something done, don’t make jokes about it. Reagan was flipping my fryer oil back into the fryer from the stock pot after I filtered it, and he said, “Does this go in here?” as he pointed to the empty fryer, to which I jokingly responded, “No, it goes in here,” and pointed to the full fryer. 3 minutes later I hear, “Uhhhh, I don’t know Palmber I think it’s gonna overflow.” He actually thought I wanted him to dump the oil into the already full fryer. With an empty one sitting next to it. And he proceeded to do so…

Friday, April 18th: It’s difficult to train someone during Friday night service when they’re too short to reach the printer or the plates. Side note: Chef said my quenelles were getting good and it made me proud.