Last year I had two teenage employees working the line, I had just lost two sous chefs and two seasoned line cooks.
This year was quite opposite. I finally got a sous chef after a solid year and over the past summer and slow season I've trained and gained some awesome cooks, whom I'm very proud of.
We exceeded our usual numbers with almost no problems, one little snaffu with a dessert rush, but that will be fixed by the time the theatre opens up for the summer.
I didn't realize this at the time, but we were all toasting right under our kitchen mascot.
....I wonder if anyone remembers the mascot from Turtle Point? Willy? Randy?
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