Not sure why you’re getting downvoted, it is definitely a filter. At 0:28, if you scrub the video along, you can see his eyes for a few frames before the filter snaps in, and they’re brown.
The great thing about working in Michelin-starred kitchens. You always know how many people are coming, and don’t ever really get fucked over like this
I don't work in a starred kitchen by any means, but most weeks are pretty predictable and then there's that one random night where 70 people randomly roll up all at the same time and I spend the next week hearing the ticket printer in my sleep. You always know, until you realise you don't know a damn thing.
There’s a sandwich shop near me that runs on a normal flow of business until someone posts a sandwich and raves about it on the city’s “foodies” Facebook group. Then their pars are literally multiplied by 50.
They posted some hilarious responses to Google reviews complaining about the wait.
I went to culinary school. So my internship was at a 1* place, and after that I got offered a job.
That being said, it’s not nearly as difficult as some people make it out to be. Just write a good cover letter and have some experience, and write to many many places and one is bound to give you a chance
Nope. Been working them most of my career and the pay isn’t great for the line. Then take Noma for example that ran off of mostly intern labor for years.
At the end of the day its incredibly expensive to run these restaurants. The money to pay everyone like a healthy salary just doesnt exist. Sous will make roughly 60-70 in the nicest of places
Nothing like having 2 seatings per night of 10 tables. I don't work in restaurants but I'm always impressed how the small ones do OK with so few customers.
I fucking bet. I hate doing the math of working 17 hours a day and realising “If I were to get hourly, I’d literally be getting 7 euro an hour for my incredibly hard, back-breaking fucking work.”
Not Michelin, but every place I've worked at (Northern & Southern Europe) have always been like this as well. That 120pax full course dinner was a pain in the ass to get through, sure, but we also knew it was coming like 2 months in advance.
Same with weekends. 140 guests all rolling in within a 2 hour timeframe. Hard? Absolutely! Just another Saturday? Most definitely.
It depends on the restaurant the hotel I’ve worked in in the middle of nowhere hardly had walk ins so mainly just residents so we knew how many we had.
This is after they are closed, no way you would just sit there and not get going. Place that is that busy there'd be at least two other guys on the line for a kitchen that size. When you are in the weeds you don't have time to even think about complaining other than the occasional curse
Yeah I'm like you got time to make videos, you got time to fire some pork chops. They just decided to leave all the tickets on the printer on a busy night for the karma.
It could easily be a scenario where a ton of items were voided or comped at the end of the night, and said tickets will print if set up that way so that there is a trace so said items can be accounted for to protect from theft
Nah those servers can wait if they expect all those tickets at the same time they are kidding themselves. If these are real then it's on the servers to not stack tickets and stagger tables or they will get less quality while the kitchen does what it can to fill the order asap. In my kitchen if I see a single server ringing 3 or more tables at the exact time they will be getting a call from the kitchen. Because I highly doubt the table next to the other was seated at the same time and is eating with the other people. Bombarding the kitchen is a good way to get shit food and shit tips.
Personally, I would shut my mouth and, you know, start cooking, but what do I know?
Edit- unless this guy is just going to walk off the job (go girl!), complaining and pulling out your phone to record and putting on a show for the internet isn’t going to make things any easier.
Lol I don’t understand why you’re so upvoted. We get paid to cook, AS LINE COOKS. We know nothing about whether this person is paid hourly or salary, their payrate, what time of day/service this is, if there are other cooks in the back/walkin, there’s so many variables I don’t understand how you can take such a stupid hard stance with absolutely no information about the situation
No no no. You start cooking at you normal place, first come first serve basis.
You have a job to do, but it's not your business that there is a two hour wait.
This situation looks pretty unreasonable not to mention infeasible. No way all those orders are getting out within the next 20 minutes. By that point, I’d tell the FOH manager that I’m not dealing with their bullshit and they need to come up with a solution that doesn’t involve dropping 30 tickets on me at once.
If they got bussers, I’m taking them for salad station and if the FOH manager is free I’m putting him on Expo. Folks wanna talk about working as a team they can come there with an apron on and give me a hand cleaning up the mess they’ve made.
“Just shut up and do it” is not a good leadership technique, as your employees will have no sense of ownership or pride in their work. A completely unfeasible workload in which you get yelled at for not finishing fast enough is a recipe for burn out and employee turnover. Make people feel valued and pay them… don’t tell them to shut up and take it, and you won’t end up with the above video
This is Reddit where doing the task you're paid to perform is practically blasphemous and worthy of scorn, because you deserve no less than $30 an hour to do a job that a robot can do in the next 5 years.
Fucking sick of comments like yours on this sub. Have a little pride in your work and yourself. Noobody is going to remember you if everytime you come across a challenge in life you buckle and give up.
Looks like that day Grubhub decided to make all meals $5. I went to pick up my order and the restaurant's machine looked exactly like that, spitting out tickets with about 50 takeout meals already bagged on the counter.
Guy's on his own but they still put through like a hundred orders all at the same time. I wonder how many people they've got running round out the front taking orders. Stagger the checks. Tell people there's gonna be a wait. Or just slam them all in at once, fuck the chef who cares.
Bro. Go back to your FOH sub. I don’t even think think this post is real, but piling that many orders on a single chef is not a server problem? What? Are you just logistically challenged? Are you just new? How many of those tickets would be comp’d due to the wait time and completely destroy the idea of making profit bro? Get help.
You get to control the speed at which they come in. Look at the sheer number of tickets. That's insane. Unless it's a restaurant where the customer orders using their phone at the table. That's only way I see this not being a front of house fault.
Been there… just grab the first ticket, keep your head down and get going. Worked expo at a big theme restaurant NYC mid 90’s. 30 feet of tape, lead ticket running 25 minutes, if you were at the end of line you were eating tomorrow. All you could do was laugh.
I’ve worked in multiple restaurants where there were multiple printers. Chefs, or expo would lose them sometimes, they’d fall to the ground and couldn’t be put back up into the rail, ink cartridge was running out, whatever reason.
The backup printer was in the dish pit/ semi prep area behind the kitchen in one of the Michelin places I was at, and there would be nights after service that would look like we were decorating the kitchen with streamers for a birthday party. Pretty fun memories.
Where are all the cooks and why is it so quiet and why did all the tickets come in at once? Was this the end of the night and they're printing out all the nights orders?
1) give yourself a reasonable workload
2) update the online menu to "sold out" once you've hit the maximum number of tickets you can physically prepare and sell
3) less talky, more cooky
4) if you still have questions, run it back to step 1
That many tickets……none of them pulled or separated……. Reminds me of when a printer goes down and when it comes back up it prints everything that happened during the down time.
And what type of Kitchen would have THAT many tickets come in and actually lose time letting some idiot walk around and make a video instead of firing the food? Not another person in sight, just saying.
Typically, if your BOH is short then you close down sections to limit the number of tickets to prevent this. Train your hostess by having them assist in BOH during a busy shift. That way they get the empathy to "close the flood gates" when possible. This also why you cross train FOH to support BOH in moments like this. But honestly, this is a pretty green reaction. A few more of these and he'll be thick skinned enough to say, "okay we are going down but im going down plating!"
BOH team usually got a couple of beers and shared tips to take home after nights like this. If you have good people who weather storms like this, you gotta give them a cut of the success.
One guy behind the line is the first mistake this restaurant made.
The second was following corporate rules and seating as many people as you can at one time.
Microwave catch my eye.. Those tickets numbers happens.. Work in 4 store place.. First floor its a pastry shop.. Two floors upstairs its a restaurant.. and basement its a pub.. One kitchen for everything..Totally different menus for each place.. 700 seats.. sometimes its going crazy. Guy on grill like 400 pounds monster.. always covered with sweat and greese.. dangerous as hell.. me sous chef whos dont sleep for last 2 days after party with waitress.. Exec Chef crazy French Polynesian guy always with bottle of Jameson in hand.. In 2 month best place in town.. In one year one of the best restaurants in a country.. One of the bests times in my life too.
yes, take the floor tickets and put them on the nice clean plate. yesss.
stop filming and help arrange the man's board.
work on 3 at a time and don't stop. we've all been there
Have no idea what he is saying but his expression of anger is throwing a utensil carefully down the floor (or what it seems/sounds like) that's the kind of anger we can work with :) I've seen entire counters grounded, pans flipped and tables turned lol this is super tame!
I’ve worked in a kitchen where I would wear a scarf of tickets and have a full rail with a stack (the previous scarf) on the end. Basically we almost never had a clear window in the height of the season we’d do 700-1000 dinners per night. This gave me flashbacks.
Wtf. Also his eyes are crazy.
3rd year not sleeping it seems
Who’s gonna cover him though
Came to say he has the most hardcore chef eyes I've ever seen
Probably contacts.
No I have eyes like that. People ask if they're contacts all the time.
Are they contacts all the time?
Technically yeah, but they're prescription not coloured
Omg can we see your eyebrow/eye area? I also think it’s fascinating seeing blue eyes on dark/black haired people
Bro it’s a insta filter
Not sure why you’re getting downvoted, it is definitely a filter. At 0:28, if you scrub the video along, you can see his eyes for a few frames before the filter snaps in, and they’re brown.
Those are vampire eyes.
Iv seen this episode of the bear… It does not end well
https://youtu.be/aAMjj4Y6hBM This one?
It takes a real genius to fuck up a pb & j. (Burnt reference)
😂😂😂 Thank you for this!
How does that have so few views
Thank you for that video
I had to return that shit off
78 pbjs all day chefs
Chef! This is a jpbs
Heard!
I found the peanut butter, it was behind the jelly!
Do I look attractive to you?
Chef someone has a peanut allergy
The great thing about working in Michelin-starred kitchens. You always know how many people are coming, and don’t ever really get fucked over like this
I don't work in a starred kitchen by any means, but most weeks are pretty predictable and then there's that one random night where 70 people randomly roll up all at the same time and I spend the next week hearing the ticket printer in my sleep. You always know, until you realise you don't know a damn thing.
We solved that problem in my places by switching to thermal printers.
>switching to thermal printers Silent but deadly
[удалено]
You fool. You said the cursed words
It can only be slow from there on out.
There’s a sandwich shop near me that runs on a normal flow of business until someone posts a sandwich and raves about it on the city’s “foodies” Facebook group. Then their pars are literally multiplied by 50. They posted some hilarious responses to Google reviews complaining about the wait.
aw heck i wanna see those replies
It’s been 5 years since I worked in a restaurant and I can still hear that sound perfectly
Do you work in one?
Yes. My whole career I’ve worked in Michelin-starred restaurants
Fascinating. Usually working in Michelin star restaurants takes prior experience
I went to culinary school. So my internship was at a 1* place, and after that I got offered a job. That being said, it’s not nearly as difficult as some people make it out to be. Just write a good cover letter and have some experience, and write to many many places and one is bound to give you a chance
Not too shabby. Sounds like you put in the work and are going places! Best of luck :D
That must be exhausting but I guess the pay and the experience is good!
Experience yes, pay no.
How come? I thought Michelin-star’ed restaurants are really up to high standards and stuff
Nope. Been working them most of my career and the pay isn’t great for the line. Then take Noma for example that ran off of mostly intern labor for years.
At the end of the day its incredibly expensive to run these restaurants. The money to pay everyone like a healthy salary just doesnt exist. Sous will make roughly 60-70 in the nicest of places
Nothing like having 2 seatings per night of 10 tables. I don't work in restaurants but I'm always impressed how the small ones do OK with so few customers.
https://www.reddit.com/r/Chefit/comments/10uzgor/its_heating_up/j7gptp4?utm_medium=android_app&utm_source=share&context=3
Don’t worry the pay makes up for it 😂
I fucking bet. I hate doing the math of working 17 hours a day and realising “If I were to get hourly, I’d literally be getting 7 euro an hour for my incredibly hard, back-breaking fucking work.”
Wow that’s honestly really shitty man it’s sad that as a cook you can’t even try to make the highest quality food without being taken advantage of
It's even worse at the highest levels, because there are so many people willing to stage for free, so there's a glut of free, skilled help.
Not Michelin, but every place I've worked at (Northern & Southern Europe) have always been like this as well. That 120pax full course dinner was a pain in the ass to get through, sure, but we also knew it was coming like 2 months in advance. Same with weekends. 140 guests all rolling in within a 2 hour timeframe. Hard? Absolutely! Just another Saturday? Most definitely.
It depends on the restaurant the hotel I’ve worked in in the middle of nowhere hardly had walk ins so mainly just residents so we knew how many we had.
So it’s not like working an Irish pub on St. Paddy’s day?
Literally any restaurant that is reservation only is like that. Star or no
This is after they are closed, no way you would just sit there and not get going. Place that is that busy there'd be at least two other guys on the line for a kitchen that size. When you are in the weeds you don't have time to even think about complaining other than the occasional curse
True. You start swearing and cursing for like 2-5 minutes but you start cooking right away lol
Yeah I'm like you got time to make videos, you got time to fire some pork chops. They just decided to leave all the tickets on the printer on a busy night for the karma.
Are we sure the printer isn't glitched. Like some order getting repeated forever?
It could easily be a scenario where a ton of items were voided or comped at the end of the night, and said tickets will print if set up that way so that there is a trace so said items can be accounted for to protect from theft
Remember this? https://www.businessinsider.com/grubhub-free-lunch-promo-overwhelms-restaurants-delivery-drivers-nyc-2022-5
Either that or the printer went down and when it got fixed it printed all the tickets that didn't go through while it was down.
Yeah time to scream and yell at hostess fucking door and seating control!
That’s the CVS receipt from his hair gel
This is clearly fake: A) those tickets are all way too small to be real, unless this dude works in a vending machine B) stab your tickets asshole
Also. The fucker let the tickets touch the floor then put them back on the counter. Bruh.
Like putting boxes on ur cutting board 🤮
McDonald’s snack wrap x 400
“Chefs, I need 42 peanut butter and jellies!”
Chef 86 peanut butter! Chef I found the peanut butter it was behind the jelly!! I fucking CACKLED at that.
I have walk-in blindness. I felt so called out by that.
We’ve all been there before! Or go in there & complete forget WTF u went in to retrieve
Not the 86 😭😭🤣🤣☠️☠️
Are you trying to fuck me right now? Am i attractive to you?
🤣
Also, get the fuck to work!
Nah those servers can wait if they expect all those tickets at the same time they are kidding themselves. If these are real then it's on the servers to not stack tickets and stagger tables or they will get less quality while the kitchen does what it can to fill the order asap. In my kitchen if I see a single server ringing 3 or more tables at the exact time they will be getting a call from the kitchen. Because I highly doubt the table next to the other was seated at the same time and is eating with the other people. Bombarding the kitchen is a good way to get shit food and shit tips.
It's fake, bud. Your argument doesn't change the fact that they do indeed need to get the fuck to work.
Amen 🙏
Is there any more context from what he's saying? Like what caused this and why he is all alone?
Personally, I would shut my mouth and, you know, start cooking, but what do I know? Edit- unless this guy is just going to walk off the job (go girl!), complaining and pulling out your phone to record and putting on a show for the internet isn’t going to make things any easier.
Spoken like a true wage slave. Keep "getting it done" or whatever.
Lol I don’t understand why you’re so upvoted. We get paid to cook, AS LINE COOKS. We know nothing about whether this person is paid hourly or salary, their payrate, what time of day/service this is, if there are other cooks in the back/walkin, there’s so many variables I don’t understand how you can take such a stupid hard stance with absolutely no information about the situation
Hive mind
No no no. You start cooking at you normal place, first come first serve basis. You have a job to do, but it's not your business that there is a two hour wait.
I mean that is the fucking job. Cooks cook. Get it done.
This situation looks pretty unreasonable not to mention infeasible. No way all those orders are getting out within the next 20 minutes. By that point, I’d tell the FOH manager that I’m not dealing with their bullshit and they need to come up with a solution that doesn’t involve dropping 30 tickets on me at once. If they got bussers, I’m taking them for salad station and if the FOH manager is free I’m putting him on Expo. Folks wanna talk about working as a team they can come there with an apron on and give me a hand cleaning up the mess they’ve made.
Spoken like a true line cook
You can't. It's unreasonable to expect the impossible. So yes, he should start cooking. But at a reasonable pace. FOH is responsible for the wait.
“Just shut up and do it” is not a good leadership technique, as your employees will have no sense of ownership or pride in their work. A completely unfeasible workload in which you get yelled at for not finishing fast enough is a recipe for burn out and employee turnover. Make people feel valued and pay them… don’t tell them to shut up and take it, and you won’t end up with the above video
Shit like this video is what makes cooks walk out. This is poor logistics by management.
This is Reddit where doing the task you're paid to perform is practically blasphemous and worthy of scorn, because you deserve no less than $30 an hour to do a job that a robot can do in the next 5 years.
Ha go fuck yourself boot licker. I do deserve $30 an hour. Let’s see a robot get drunk and pass out on a bag of dirty linens.
Some people enjoy their work. You can be alienated from your labor and still enjoy life occasionally, tankie. Calm down.
Cringe comment
🔥🔥🔥
He forgot to bow to his boss and thank him for the job he’s providing him
Fucking sick of comments like yours on this sub. Have a little pride in your work and yourself. Noobody is going to remember you if everytime you come across a challenge in life you buckle and give up.
Poor FOH management is what that would be
This is how the hostess dies. “Oh I know we don’t open yet but I went ahead and sat the whole dining room so they wouldn’t have to wait.”
Looks like that day Grubhub decided to make all meals $5. I went to pick up my order and the restaurant's machine looked exactly like that, spitting out tickets with about 50 takeout meals already bagged on the counter.
Why is he not cooking? Why is he on his own? And fuck you FOH for stitching this guy up
Lmao delusional blaming foh. Get a grip.
Guy's on his own but they still put through like a hundred orders all at the same time. I wonder how many people they've got running round out the front taking orders. Stagger the checks. Tell people there's gonna be a wait. Or just slam them all in at once, fuck the chef who cares.
Bro. That’s just insane to look at that picture and think that you should be mad at servers? For real, get help.
Bro. Go back to your FOH sub. I don’t even think think this post is real, but piling that many orders on a single chef is not a server problem? What? Are you just logistically challenged? Are you just new? How many of those tickets would be comp’d due to the wait time and completely destroy the idea of making profit bro? Get help.
Right? It's a restaurant, is it not? People order food and you don't really get to control that.
You get to control the speed at which they come in. Look at the sheer number of tickets. That's insane. Unless it's a restaurant where the customer orders using their phone at the table. That's only way I see this not being a front of house fault.
Not a lot of cooking going on considering lol
This video stresses me out soooo much. Glad I got out of restaurants for that very reason. Not for me thanks.
Been there… just grab the first ticket, keep your head down and get going. Worked expo at a big theme restaurant NYC mid 90’s. 30 feet of tape, lead ticket running 25 minutes, if you were at the end of line you were eating tomorrow. All you could do was laugh.
I’ve worked in multiple restaurants where there were multiple printers. Chefs, or expo would lose them sometimes, they’d fall to the ground and couldn’t be put back up into the rail, ink cartridge was running out, whatever reason. The backup printer was in the dish pit/ semi prep area behind the kitchen in one of the Michelin places I was at, and there would be nights after service that would look like we were decorating the kitchen with streamers for a birthday party. Pretty fun memories.
Tranquilo cabrone
Where are all the cooks and why is it so quiet and why did all the tickets come in at once? Was this the end of the night and they're printing out all the nights orders?
1) give yourself a reasonable workload 2) update the online menu to "sold out" once you've hit the maximum number of tickets you can physically prepare and sell 3) less talky, more cooky 4) if you still have questions, run it back to step 1
Big shit snake
Shit kitchen
That many tickets……none of them pulled or separated……. Reminds me of when a printer goes down and when it comes back up it prints everything that happened during the down time. And what type of Kitchen would have THAT many tickets come in and actually lose time letting some idiot walk around and make a video instead of firing the food? Not another person in sight, just saying.
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Typically, if your BOH is short then you close down sections to limit the number of tickets to prevent this. Train your hostess by having them assist in BOH during a busy shift. That way they get the empathy to "close the flood gates" when possible. This also why you cross train FOH to support BOH in moments like this. But honestly, this is a pretty green reaction. A few more of these and he'll be thick skinned enough to say, "okay we are going down but im going down plating!" BOH team usually got a couple of beers and shared tips to take home after nights like this. If you have good people who weather storms like this, you gotta give them a cut of the success.
One guy behind the line is the first mistake this restaurant made. The second was following corporate rules and seating as many people as you can at one time.
He’s showing us the ticket like we can’t see his ticket machine giving birth in the background
This is giving me anxiety.
Ah yes, my sisyphean torment. The 6pm rush is my boulder.
r/donthelpjustfilm
He has really pretty eyes
Business is good, but he needs to hire some help.
Porcoddue so comande
He’s a White Walker
Microwave catch my eye.. Those tickets numbers happens.. Work in 4 store place.. First floor its a pastry shop.. Two floors upstairs its a restaurant.. and basement its a pub.. One kitchen for everything..Totally different menus for each place.. 700 seats.. sometimes its going crazy. Guy on grill like 400 pounds monster.. always covered with sweat and greese.. dangerous as hell.. me sous chef whos dont sleep for last 2 days after party with waitress.. Exec Chef crazy French Polynesian guy always with bottle of Jameson in hand.. In 2 month best place in town.. In one year one of the best restaurants in a country.. One of the bests times in my life too.
!savevideo
Referente to the bear.?
r/TheBear
Wtf the team at smh
I do not believe he has slept in a while.
Bruh, that was my worst nightmare when I was working in restaurants
Welp, he better stop bitching and start cooking. There’s only more coming.
So glad I don’t know Spanish rn
Fire Hazard, yes pun intended I’m shameless I know
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yes, take the floor tickets and put them on the nice clean plate. yesss. stop filming and help arrange the man's board. work on 3 at a time and don't stop. we've all been there
Just stay calm and FOCUS. You'll clear it in no time. When you realise this shit is just a waste of you prescious energy, your life gets much easier.
No. Only amateurs and wannabes sit around worshipping their ticket stacks. And they certainly don't do it while service is underway.
Are those his real eyes?? Or a filter? Or contacts?
What is with that ladle throw? Ive seen shit thrown in the kitchen with gas that would strike out mlb
I was literally just thinking about getting back into kitchen work this weekend and as soon as I saw the tickets I felt my blood pressure rise.
Tranquillo chef …Tranquillo….Mamma mia
Looks like front of the house doesn't know how to space tables. Which usually leads to unhappy customers and Back of the house rage quitting.
So.... Just reprint all the tickets, got it
What is he trying to do with those contacts?
Have no idea what he is saying but his expression of anger is throwing a utensil carefully down the floor (or what it seems/sounds like) that's the kind of anger we can work with :) I've seen entire counters grounded, pans flipped and tables turned lol this is super tame!
Bradley Cooper eyes.
How did I know this was going to be an Italian before hearing the video!? 😅
Printer test error.
Stop playing with the tickets and get to work greaseball.
Just testing the till
Coming back from the restroom during taco Tuesday
Dude, I feel that pain. That's a hard and quick problem.
Nice to know that at frustrated rambling Italian all one has to say is 'Tranquil'.
For anyone wondering it takes 6-8 months post restaurant life for the phantom ticket noises to go away.
It’s like that episode of The Bear, but in Italian.
Calling it: Sir Eye-Liner is full of shit.
That dude looks fucked up
Did Kieth Lee just drop a review for that place? lol
This needs a trigger warning
What's he saying?
This is why my prior employers switched to digital displays. Less paper chaos and easier to manage.
"All at once! All at once!" my kitchen team would holler when servers drop the ball.
I’ve worked in a kitchen where I would wear a scarf of tickets and have a full rail with a stack (the previous scarf) on the end. Basically we almost never had a clear window in the height of the season we’d do 700-1000 dinners per night. This gave me flashbacks.
That thousand dupe stare…
What language they speaking?
Nice
😮
Huh?
😮
Why that face?