My mornings would start at about 5:30,I would drive to the farm before work and get all the produce for the day, everything we used was always so fresh. the first 4 hours of the shift would be prepping for service and than doing lunch service, Receiving new produce would always occur after lunch, take about an hour or so to organise all of it.
I learned more here than any wheres else, being thrown into a fast paced 5 star hotel lunch service is intimidating at first but makes you learn fast or else you fail.
The managers were all relatively young and would meet up with the staff on weekends sometimes, strict but knew how to joke around. wouldn't change anything about the management style
Hardest part of the job would be just dealing with the size of the kitchen and the amount of staff we had in there at once.
The most enjoyable part of the job for me was prepping the mise en place because i have never worked with produce that fresh, the celery was rick hard with no give and the lettuce would crunch and break if you squished it, not even the Culinary instite of Canada has ingredients that nice and fresh
Staff meals, the view, staff, creative freedom