The country club restaurant I work at just opened up a newly remodeled dining room, and with it started some new weekly features, with saturdays being dock to door, or simply crab leg and lobster night.
It was the busiest night I have had since getting back into cooking, and although I am happy it was slow at first, I am super stoked to have that first night of having proper prep work and a giant work load. Hard to describe the rush from the team work, the execution, and putting out great food. It has been a long time since I felt this at peace and satisfied with my job. I am having sone beer and Jamo. cheers Clashers!