We’ve been really busy at the restaurant the past couple of weeks for both dinner and lunch service.  I feel really bad for the executive chef and sous chefs because they have been working literally 10–12+ hour days for the past two weeks without hardly any time off.  However, there’s a light at the end of the tunnel—only four days to go!!

During this time of year it always amazes me how much prep is involved for all the parties and banquets that are held at the restaurant.  We may have three different menus going at the same time serving several different parties ranging is size from 15 people to 200 people.  It takes a lot of planning, coordination, teamwork, commitment, and hard work from all of the employees to pull it off so that the customer has an enjoyable experience and chooses to dine at the restaurant again.  It’s pretty amazing actually, when it all comes together, and so my hat goes off to the chefs for their vision and leadership, the line cooks, pastry cook, prep cooks and dishwashers for their commitment and teamwork, and to all of management and the front of the house employees who interact directly with the customers and make their dining experience a very pleasant one.

Below is a photo of the line this morning while I was prepping for lunch service.  I was using practically every burner and we have a lot of them.  Also, all of the burners in the back prep area were being utilized, as well as the ovens.  And it starts all over again tomorrow morning…we have several large parties for lunch!!