Nothing compares 2 U

I'm sitting on my back stoop.  Long day.  But what does that mean?

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I was up early, doing some cleaning, but whatever.  I forgot my chef coat.

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Got a ride in from a coworker.  Nice that he saw me at the bus stop.  

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I finally walk into work around 3:38, finally realize that I have no chef coat in hand.

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Spend an hour doing prep upstairs, 'cause I have nothing to do with what's going on down there.

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Think about how I've done this a million times...

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I'm in the middle of deveining shrimp and the order comes in for two fillets.  I look at my expo with shrimp guts on my fingers.  He doesn't care.

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Throughout the night I'm pealing and de veining shrimp, all just to be skewered with either grape tomatoes or the yellow ones, ya know, the ones that go bad before you even use them.

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The end of the night is nigh, it's 9:57  and I shut it all down.  I'm breaking my habit but I tell my only other cook I'm taking our cutting boards up and then taking 5 for me.  20 minutes later, get a call up from the bar that they had a late walk in. We, in the kitchen, that is breaking down for the last 20 minutes and have dumped EVERYTHING and now we get the word about a potential table?

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So we take care of the guests.  I turn the heat lamps back on.  The oven.  I pray for an easy order.

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I make a half assed burre blanc and we call it a day.  I call it a day.

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Intercom: can you guys send down two chilled spoons?

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the sous, he is how happy so lucky, and i wonder if i would be if I was him.  it was offered, in my initial interview.  I'm wondering...