In The Weeds

I am now two weeks deep into my externship and I can notice a difference in my performance. A big difference. Don’t get me wrong, it is not without some criticisms but much more often than not, I am getting the feeling that they appreciate what I’m doing and that feels amazing.

This has been a good month for “Il Restaurant”. Business has been steady. and VERY busy. Many times, we have been what is commonly referred to as “in the weeds” – this means that the tickets are coming faster than orders can be complete and the build up becomes insane to the point where you are moving at a speed you never thought you were capable of to finish everything.

One such day was last Thursday – a day I was supposed to have off but I received a voice message from the sous chef on Wednesday night that Thursday was supposed to be crazy busy and they could use my help.

On the one hand, I was a bit flattered that they considered me helpful and wanted my support when things were getting tough – one the other – and this side was much more dominating – I was miserable that such cherished time off was now being taken away. I am still VERY green and my mind or body has not gotten used to this insane new schedule.

I leave my apartment at 1:45 p.m. every day, arrive at 2:15 or so before my 3:00 p.m. shift has to start.

I typically stay until 11:15 p.m. or later during the weekends.

Get home between midnight and 1:00 a.m.

Stay up and watch T.V. until about 3:00 a.m.

Sleep until noon

Watch more T.V. until 1:45 – and then repeat

I should admit here that prior to this, I have never – ever in my life – had a job that required me to stand – certainly not for such a long perid of time. My arms, feet and bag have no idea what is going on – but they are not happy about it.

So this particular Thursday, my former day off, I spend eyeballs deep in request. Apparently, everyone in the world decided to order dessert at the same time. I literally had plates lined all over my station and a portion of the sous chefs, who I share a space with.

The restaurant offers five desserts, each with about 4-4 garnished and decorations. I was moving like an insane person – choclate sauce, scoops of gelatto, biscottis, tarts, cheesecakes, fruits compotes and powdered sugar were everywhere and who came to my rescue during this desperate time – NO ONE.

Perhaps it was a test to see how well I coped with the pressure. I actually overheard someone say “Damn, I haven’t seem a dessert beatdown like that in a LONG time” – apparently not enough to help out.

But I mainted my cool and moved at a respectable speed and one by delivered my plates

“nice plates” said the sous chef as they were placed on the table

and eventually, it was over.

I know it sounds corny but I felt like amazing. It was one of the biggest rushes of my life so far. I was “in the weeds” – deep, deep in the weeds and I survived.

That night instead of focusing on my stolen day day off, I wanted to rock. I wanted to party. It was mignight and I was ready to hit the clubs or bars – anything or anyplace I could celebrate.

Of course I did none of those things. I went home and watched TV but I was still riding high.

It so strange – the roler coaster of emotions – every day I wake up, tired and not wanting to go in, slightly miserbable when I arrive and work through prep but then during service and particularly AFTER service, I feel amazing.