7 Hours and Counting

Kevin works harder than anyone else in this Restaurant. His day regularly begins at 7:30 AM, Tuesday through Saturday. He hits the ground running every morning and stays at it until service is over and his station on the line is cleaned up, which can be 14 or 15 hours later. Five days and nights a week, without fail, without a break, without complaint or regret. He is The Chef and that is what they do, at least Chefs that own their own restaurant do. He has my greatest respect. He really is what makes any place we've ever run together a success. I walk around the dining room during lunch and dinner and receive all the accolades that he and his crew earn each meal. They do the hard work; my job, as The Wife of The Chef (not) is to accept all the compliments. How bad is that? It doesn't seem fair, really, but hey, somebody has to do it, so it might as well be me.

Everyone works hard, but this has been an especially tough week for the kitchen crew. Danae, the day salad cook, has been off all week for a wedding in Massachusetts; we are already down one man at lunch - the line cook quit a few weeks ago, and things being what they are out there, we have not tried to replace him; plus we have a new guy on the salads at night, who needs training. Kevin G. and Todd have really stepped up to the plate, as has SuperGirl Tashara and SuperPorter LaVonte. They have all made Kevin' s life much, much more pleasant with their fantastic attitudes and their dedication to their jobs.

6 hours and counting. Let the weekend begin!