After a month-long hiatus, I’ve decided it’s high time I got back into writing again. Things are a little less stressful right now, but then, when is life not stressful?
I’m going to talk a little about work right now. This weekend is a mish-mosh of things going on around the area. It’s Presidents Day weekend, Valentine’s Day🤮 weekend, the local Parade of Homes began Friday; not to mention all the sports competitions, cheer competitions and general travelers. Why St George city has to schedule 10,000 things for one weekend is beyond me. Needless to say, work was extremely busy—so much so that I was called in early and ended up staying past the time I was scheduled off. It’s really not a surprise anymore, though, because there’s always a big rush that hits around 13:30 – 14:00, right about the time when people are supposed to leave. I don’t really mind, because I don’t have anywhere to go after work (except home to shower), and sometimes it ends up being a little overtime for me. Sometimes, like today, while I’m doing my side work, the grill line was getting swamped with tickets (each table that orders gets a ticket printed in the kitchen with what we need to cook). When there’s too much for, say the person working the grill, to handle, another person slides in to help cook eggs. That’s what I did this afternoon to help out, since several tables decided they wanted breakfast at 15:30.
To give an example of the volume of breakfast business we did today, for each person that has eggs with their breakfast, it usually gets two eggs. Sometimes one, sometimes three. I’ve seen as many as six whole eggs or eight egg whites for one person. Anyway, the cases of eggs we get at Cracker Barrel contain 30 dozen (360) each. If one person eats two eggs, one case makes 180 plates. That doesn’t count French toast, since the bread for those are dipped into a whole-egg product, not unlike the cartons of liquid eggs you buy in the supermarket (only ours comes in 2½ gallon bags). With two grills running today, we must have blown through some three cases of eggs—that’s 90 dozen (1,080) eggs! Once 11:00 rolls around, lunch is offered, and people get their choice. That was SO. MUCH. FOOD!
On top of the stress of trying to cook everything without burning anything, some customers will send something back because it wasn’t made to their liking, even though usually they’re the ones that screwed up, because, for example, they think a medium-well steak is brown throughout (by the way, that’s well-done; medium well has a little bit of pink still), or they conveniently forgot to tell the server they didn’t want gravy on their chicken fried steak after it got to the table🤦♂️. Accidents happen and food falls on the floor, and that must be redone, but it’s still frustrating to recook, nonetheless.
Occasionally an argument breaks out between co-workers, usually a cook and a server, because each thinks they’re right about missing an item or whatnot. Sometimes those arguments get a little heated (or a lot, depending on who the people are). The tension rises, and it can get to where you could cut it with a knife. It really brings morale down and makes a few people’s anxiety run sky-high. Once peace resumes, things get more manageable.
I’d have to say that one good thing about really busy days is that time goes by so much faster. Before you know it, quitting time is arriving. Slower days are nice for getting some cleaning done, but the customers are what bring in our paychecks.
Of course, how could I forget a quote?
“It’s a busy weekend for us, nothing out of the ordinary. We’ll do our usual song and dance.”– Brandon Cox