Day starts around 5:15 am, typically: dogs wanting to go out and then be fed. Meditation and coffee = something I embrace. Quiet. After showers, the quick commute to work (stops along the way at Chef’s Store, Office Depot, Ballard Market) arrival around 8:30 am. Get things going…equipment on, stocks, check messages, receive deliveries, put away produce, re-situate tables. Shaun begins his prep list. Prep for Takeaway, Amuse, Foie, Dessert. Bar Menu. Floor plan for the evening. IG posts? Tip reconciliation, payroll, daily log, hours double checked, scheduling. Is our team healthy? Is everyone taking care of themselves?
Shaun deep in his list by 10:00 am. Kitchen crew arrives. What’s next…go go go. Brain moving a million miles a minute. What is next week’s menu? What’s on the back burner for Table 22 subscription this month? What is Jill asking me to do for Takeaway next Sunday? Will we find a qualified Sous Chef this quarter? No time to eat…just coffee. Maybe finish a smoothie made at home before we started the day? Feeling in his body: I am not in my 20’s anymore, with endless energy.
Go go go. Covid drop in covers. Emails. Business forecast for next week. Water heater frozen? Is there product available? FOH arrives. Pre-shift/family meal at 4:15. Food allergies. Service. Plates, dishes, glassware. Food allergies. Have I asked if my team needs anything too many times?
This is the moment I am able to see the big picture: these people we care about so sincerely…moving in tandem and making this place work. Beautiful.
Mentor. Encourage. Support.
Break it down. Clean it up. Head home 11:00 pm or so. Maybe a quick (healthy?) bite. Lather, rinse, reflect. Repeat.
Don’t ever take anything for granted. That’s the lesson. That’s the challenge. That’s the dream.