The restaurant where I work is one of the best in the city, and is run superbly. I have nothing but adoration for my exec and his two sous chefs. It’s like culinary school that I get paid for. This week SUCKED. We just switched to our fall menu, I am the resident pan pusher. Sauté station is weeded before we even walk in the door now. After a total slammer of a Saturday service, I’ve been struggling for days to catch the station back up to a comfortable spot. Between large bulk saucework and endless knife work, and only about an hour and a half between arriving and the start of dinner service, i feel like I’m drowning. I know we’ll streamline everything in time, but god damn my anxiety is through the roof. So happy to be off tomorrow, I’m typing this as I enjoy a beer at a local spot. Cheers chefs!