Today at the restaurant was great! Except that we are all exhausted, and on the slow motion setting. My position for the rest of this week and next week is the expediter. My production sheet called for chili that was made yesterday, minced parsley, 2 gallons of clam chowder and 2 gallons of mushroom bacon gravy. The first thing I did was the parsley. Then I mis en placed for the chowder and gravy. Mis en place (MEP) is French for "everything in it's place," basically gathering and prepping all ingredients for a recipe before the actual cooking part.
Anyway, I was so slow today, I almost finished the MEP for the recipes. Tomorrow is soft opening, and I'll be able to cook the chowder and gravy before service starts which is definitely a good thing.
Soft opening tomorrow should definitely bring challenges along with nerves. But despite not having everything prepared yet, my expectations of how things will go tomorrow are high. I think we are going to do a great job. I'm confident in that something will go wrong tomorrow, but I know I can think on my feet so we'll be ok.
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