Crap service last night. Everyone turned up at half past seven, when they normally arrive between 8 and 9 in discrete lumps. I was in the middle of farting about with my Trilogies (dried tomato, goat cheese and aubergine caviar in layers) and hadn’t even put my amuse bouches in place.
Luckily Chef was there to jump in and do my orders for me, but he managed to do just about everything while I was just cutting up tuna for six tartares. Embarrassing and an indication of just how much I have to learn still, notably Get Your Arse In Gear.
If it had been the plonge I wouldn’t have had a problem, partly because the mise en place is easy (Squeezy bottle full of Fairly Liquid? I’m good to go!) and partly because, having done it for 18 months, I know how to do it quickly. I’ve been in the kitchen doing services less than 18 days, so that’s a good excuse.
Still, it felt shitty not keeping up.