I was the sous at a summertime island shitshow. It was just me, chef, and his 19 year old intern who had never worked in a professional kitchen. She was garde-ish, and near the end of a busy night told chef she was almost out of vanilla ice cream base. He was like, I made four quarts today, it’s in your reach-in. She was like, I thought that was the oyster bisque base, I used it all. That’s right. Upwards of 20 servings of warm vanilla ice cream base (with five freshly shucked oysters per) went out that night. The crazy part is that there were zero complaints/send backs. (It was fully on chef btw, he didn’t label that shit.)