well **** you should stick around, i usually get off around 12 or 1.

youve kitchen experience.
tonight and last night, we where understaffed. grill hit super heavy, im talking so much food i couldnt keep up ifi tried and ive a fairly large grill, i ran out of room, i had to have my sous chef jump on and even with him we where still bogged down on friday night.Beforei left i asked if we where going to have a floater on sat, he said no.. he ended up on the line again tonight. we had reso's and large parties... **** labour hours and schedule an extra. One guy on a grill can only do so ****ing much.

ha forgot to mention we have a total revamp on our menus, so plating and setups competely different. even though ive got the hang of them its still not like you know instant plate setup. ****s gotta be at 12 0 lock, 1 o lock. corporate ****. Not to mention hostess's are supposed to control flow and seat people accordingly, NOT ALL AT ONCE. so im hit with 30 to 40 items.

all i can say is the last two days have been ****ing awful.
EVEN managment has scheduled large 30 to 40 top parties at near the same ****ing time lately.
oh jesus im starting to rant... sorry peoples..****s just stressfull and annoying