The NFC B-Day Chat Thread

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N F C said:
What sort of restaurant are you cooking for? I hope you have some good co-workers, that can make work easier.
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Just a small family restaurant. It's actually quite busy, and this is the slow season. It's in a tiny town that is beside a large lake. I'm kind of disappointed, most of the food served comes premade and frozen from a supplier.
 
bruceha2000 said:
Just have to get up and do the things you would do in the early evening. At least it isn't a split shift. Some people have jobs where they work a few hours, then have a few hours off before a few more hours of work. In some cases they are required to stay on the premises, without pay, during the off time. I don't know how that is even legal.
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I had that when I was in college. Get to work at 6am, do the day's baking, go to school for a full day, then head back to work making various foods for the next day. Usually finished around 10pm.
 
The Farmers' Daughter said:
Just a small family restaurant. It's actually quite busy, and this is the slow season. It's in a tiny town that is beside a large lake. I'm kind of disappointed, most of the food served comes premade and frozen from a supplier.
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Will they give you a chance to scratch-make some things Michelle? Desserts or bread or something?

At least you're staying busy. And if this is their slow season, you'll be 100% familiar with everything for when the busy season starts.
 
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I am showing everyone the quilted wall hanging i have been working on.
 

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