THE MOMENT WHEN YOU ARE IN THE ZONE – PART II
Culinary Cues
MAY 19, 2022
The early crowd sputtered in – parties of two mainly, usually no appetizers – they got down to business with the less expensive entrees and a cocktail. This was “order/fire” time. Jake didn’t even spend much time at the expo station until this first group of reservations was well underway – the line could handle it quite well. As sous chef, he was focused on double checking everything before the push.
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