Opening a Restaurant Day 1

Today was my first day at my new job after a 10 day vacation since finishing at Maxfields. I saw the restaurant about six weeks ago after the principal owner found the site and offered me the job, but not since then. Quite a bit of cosmetic work has been done in that time. Of course, today I didn't remember to bring the camera so I have no shots of the kitchen before I started cleaning. Maybe I'll remember tomorrow. The last tenants left in a hurry after getting in too far over their heads with debts from previous failed ventures. Anyway, they weren't too careful about cleaning anything before running away. There was a big fat layer of grease and grime all over every piece of equipment in the kitchen, even in the utensil drawers. Plenty of left over potato chips, dead lettuce, and nameless goo in the deep dark corners of the reach-ins. I fixed all that today, cleaned and polished all the stainless steel, and began a list of needs, wants, and wishes as well as some thoughts about how to re-arrange the kitchen for maximum efficiency and proper flow. More cleaning, sorting, and cataloging tomorrow. Time to finally go back to Maxfields and reposess my meat grinder, sharpening stone, and radio so I can feel at home. The new restaurant will be a Steakhouse with some twists. I'll check with the owner about publishing the name, his name, and the menu in the near future. We're supposed to be finalizing the menu the day after tomorrow so that will be a big step out of the way. I'll try to keep this updated regularly if for no other reason than the fact that it will be a resource for Amy & me if we're ever crazy enough, and out of debt enough, to do it ourselves. Also I'll try to remember the camera so there will be something to look at.