I put off on writing my journals but here we go!

6…
We had a horrible service at LM on the day before mothers day. It was a weird day because everyone was so distracted with the prep that had to be done for tomorrow. Service came an we were a wreck. It was party due to the owner of LM expediting. He fires tickets way ahead before theyre due and the food is left to sit there and die. He kept wondering why the soup was cold. I didnt even dare to tell him why. He was expo-ing like it was a bigger hotel, a burn and turn. I bet he learned that from his past experience at the drake. About an hour into service, Ari was told to take a rondo full of beef cheeks downstairs to put away. He decides to leave it on top of a wine glass holder. The second he walks away it tips over and $200 worth of food was gone. It would’ve came out to $600 if we sold all of it. The owner saw what happened and told him to get out. That was the last time i saw the guy, word is he’s fired. Anyway, mothers day service was extremely smooth. I dont know how we dis it but it was amazing. There was no errors or mess ups. I think it might be because we had such a shitty service last night and we really just had to redeem our selves. Our executive chef had a really nice morale boosting chat with all of the cooks at once. He said something along the lines of ” this is the team, we can definitly do with 5 cooks including myself”. I felt pretty good after the talk, we had a really great service on mothers day.

7…
Stephan, the owner of LM, saw the schedule for the back of the house and got really mad. He was mad that there are so many people working on friday. Ever since then, my schedule has changed. I’m working about 3-4 days a week now, 5 if im lucky. Service has been smooth and LM got some great reviews on yelp. I soon find out that I will be transferred to troquet, the sister bar of LM. As of now, i still wonder why i was transferred, i really hope that troquet needed some help and that i wasnt getting much work at LM. I’m not to worried about it as i like to see what i could learn from troquet. This would also be my first restaurant job that has 2 shifts. The chef at troquet is a kendall graduate, her name is crystal, im mot quite sure if its spelled with a “K” or a “C”, but that doesnt matter. The sous chef is currently a 7th block kendall student who trained me a bit while he was working at LM before being given the job as sous chef by Stephan. I am currently doing the opening shift which is 10am to 4pm. So far i am liking this place. The food is a lot simpler and i feel that i could really take advantage of this and refresh the basic fundamentals of cooking here. I’m about 3 days in and i feel a lot stronger in picking up how troquet works. Even when it comes to the food i definitely improved in speed compared to my first day at lm to my third day there.