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| "Experiences" |
So this weekend was as busy as I imagined it would be and seeing as it is December not all the cooks were here Ant and I were given a bit more to do, which is no problem with us. Saturday was the busier of the two days even tho is had less people, just alot of special orders and allergies that needed to be taken care of but no harm done, you get used to making sure everyone gets exactly what they need. We spent the entire time both days in the restaurant instead of the bigger banquet hall, a bit more congested in the kitchen but communication between cooks and waitresses was a lot smoother. And speaking of communication its been roughly a month but im just about fluent with in kitchen lingo as to who needs what or when something needs to get done. Still can't carry a conversation though but hey Rome wasn't built in a day. If I could make one thing clear to all students reading this or any person thinking of visiting the country, learn the language...seriously. Take it from a person who didn't, it sucks, you'll be a 100% better off meeting people and talking to people if you do. But then again Anthony and I have had a good time "Trying" to talk with the cooks and waitresses so there are different "experiences" either way, but id learn at least half if I could.
But anyway to the services, you're better off finding out on your own over here anyway, its more fun that way. Saturday as stated was "busier" as stated for a few reasons: There were more people, there were more send backs per allergies and don't wants, but mainly we were all out of rhythm. Not cooking mass food like this for a whole week will throw most off but the best recover fast. Not so say were the best but we wernt thrown through to much of a loop that Saturday. We had to get pointed in the right direction a few times regarding what needed to be done and such but nothing to serious. We pushed out the whole service without any major issues, all 9 courses. So when Sunday rolled around we were smooth sailing, every one knew what to do, we all remembered what went where and who did what and like a well oiled machine we rolled through service. A big part help was the fact that were not only learning more Italian but the cooks are picking up some English as well so meeting half way really keeps things moving. No standing around playing charades for 10 minutes trying to figure out who hid the olive oil. And as for the desserts I made on Friday they got cranked out, all 140 plates of them, on Sunday. And just a note for thought: When you're making espresso...make sure the coffee is tightly secure, don't want that bad boy blowing off and burning your hand...Christmas is a week away now and ill be stoked if I get to learn how to slaughter an animal for Christmas, Just Saying.
Pace&Amore
-R
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