* Today marked the busiest lunch ever, I think, for my restaurant. Working it were several veteran servers, one newbie, me, and my daytime assistant who can also work the floor as backup help. We rocked. We really did. I thanked everyone, personally, for getting it done and making us all look like we’d done it a thousand times before. I know I didn’t thank them enough.
* “RG, did you see the apple tart the pastry chef made you? You can eat it! It’s really good,” said one of the servers. In the walk-in, I found the plate with the note that told me which page of the gluten-free cookbook that the pastry chef had borrowed from me had resulted in the incredibly delicious, gooey apple tart–all beautifully plated. In my two-plus years of begging chefs to cook just one gluten-free something for me, this chef did it much to my surprise, when asking him to do so was so far from my mind. Never mind the finger prints and uneven edges on the thing that provided proof that everyone had tasted it before me. It tasted so good. So good.
* “RG, how’d you like the bisque?” asked Chef from the line.
“She can’t eat that, Chef,” said the sous chef standing next to him.
“Yes she can,” said Chef.
“No she can’t,” said the sous chef.
“She can’t, Chef,” said the other sous chef.
“But it only has rice flour in it, right?” asked Chef.
“No, Chef. This batch has all purpose flour in it. She can’t eat it,” replied the sous chef.
“That’s right, Chef. She can’t eat it,” echoed the other sous chef.
“Chef, I am sure the bisque tastes great, but maybe I shouldn’t try it today,” I told him, winking a silent ‘Thank You’ to both sous chefs. “Besides,” I added, “I have an apple tart calling my name.”
* “I would have gotten you seats right behind the Kansas bench, but given your daughter’s recent illness, I got you Club seats, so she will be more comfortable.” This from my GM as the busiest lunch shift ever was starting. At the time, I was incredulous and grateful, but could not show it, because I had phone messages to return and an unending string of gift certificates to complete. Later, when I offered to reimburse my GM for these wonderful seats, he was almost annoyed. And I reminded myself to pretend to remember how to graciously accept a generous gift. RG Daughter, on the other hand, said, when I told her the good news, “Email me his email address. And what should I get him from the KU store?”
Tomorrow, I will direct RG Daughter to find something online for my GM–something garish that screams “Go’Hawks.”
Tomorrow, I will thank the go-to servers and the newbie and the floater again for being beyond great today.
Tomorrow, I will properly thank the pastry chef, since he wasn’t in today.
Tomorrow, I will defer, as always, to the sous chefs in all decisions about what to eat in my restaurant and somehow let them know how much I appreciate that they look out for me, even when they toss out the fries before I can scarf them.
Tomorrow, I will sigh with relief and drink a glass or 20 of wine that this busy, busy week is finally over, I will thank the Gods again for RG Daughter’s improving health, I will mostly keep up with my karma deals, and then I may offer a nod to the season I haven’t felt at all like celebrating.
Tomorrow, I will happily remember that today was the most wonderful time.