Like I said, things have gone quite well considering the stress and uncertainty of the last few days pre-open. Our soft opening Tuesday, July 8 went off without a hitch and we started off with a relatively easy first week averaging about 70 covers per night. The next week, as word got out that we were open, we got busier and started to really get into an effective group groove. The next week we got our liquor license and things really got busy when word got out about that. That Saturday night we did 160+ with no trouble at all. Well except for having to send Chris over to do dishes in the middle of getting slammed and having to muddle through down one cook. I guess we muddled well since I can't remember a single problem that night. Dishwashing has been the sore point during our first month. Our first dishwasher quit last week in a fit of anger over the fact that the waitstaff wouldn't do his job for him. He had expectations of the waitstaff well beyond any that I've experienced anywhere in my years as a cook and chef. Ijit! And this is in addition to the cooks doing a lot of his clean-up at the end of the night which is about the last thing that I want to be doing after a good 11 or 12 hours there already. So now we have a new dishwasher who has a fine attitude, but really needs to figure out a system to move things along a little faster.
Anyway, even with the Franklin County Fair in town, we had our best week yet, coming close to or exceeding the 100 mark every night this week. It took its toll on me, Jeremy & Donovan this week; with all of us remarking last night that our asses were kicked. I hurt from the bottoms of my feet to my neck and I'm definitely ready for the temperature to drop below 120+ in the kitchen. I'm glad I've got 2 days off now to recover. It's a good feeling anyway, working this hard and being this well received and doing it for the benefit of someone whom I like and respect instead of who I worked for over the last 3 years. But I won't say any more about that. I'm trying to keep this nice and that would not be a pretty rant. Hearing Donovan and or Art or Dana say thank you at the end of each shift is a big deal for me. I appreciate it.
About the best thing I can say about bread right now is that I've managed to keep my original starter viable despite ignoring for days at a time. One starter...out of four! Damn me! Also, we're making some of our own bread, in the form of corn muffins; which is something to be proud of. I will get back to baking and blogging about bread (soon?) but I need to be spending less than 12-14 hours/day out of the house to make it work. And it will be nicer when it cools off a little.
I'll try to keep the updates coming at a more regular pace, maybe with some actual bread posts too. No promises though, we keep getting busier week by week. Smoked BBQ Beef Ribs coming this week, made on our very own smoker! Woohoo!