Day one at Flour Restaurant

Last night when I got into bed, my heels were numb after standing for seven hours.  I got to Flour restaurant at 3:30 and talked to my sponsor about some expectations and other bits and pieces.  Last night was a good night for me to start working on the line at Flour because it was a Monday night, which typically are slower and because it was their second anniversary so everyone was trying out a different job for the night.  For example, my sponsor is the executive chef, but last night he bartended.  Another guy who is the manager at the restaurant cooked the pizzas for the night.

            I started off the night working with a guy named Zach.  He is in charge of making or preparing salads, calamari, fried olives and desert.  When I first arrived at Flour, the dinner rush hadn’t really started yet so we chopped vegetables and herbs to stay on top of our job.  The “line” is a long counter with multiple stations.  It looks a lot like where you get your food at Chipotle.  Instead of the food going straight to the customer, the servers take it.  As people started coming in for dinner, streams of paper started coming out of the receipt printer. Not all of these applied to us as all orders come out of each printer, there are three on the line.  As a order for a salad came though we check to see if it was the first course or the second course.  If it was the first course, we would prepare it right away.  If it was course 2, we would wait for a “fire” slip to come out of the printer.  These “fire” slips came from the servers to let us know when it was time to prepare the second course.

            I stayed until 10:30 to help clean up the line, as it gets REALLY messy over the course of the night.  I was so tired and my feet still hurt.