Weeks 2 and 3

Weeks 3 and 4 were spent serving. This was fairly easy since I did it for a whole quarter previously. Mondays are spent getting the restaurant ready for service. We iron the tablecloths, polish the glasses and silverware and fold napkins, make simple syrup for tea, set the tables, and cut paper for the table tops. When we come in Tuesday and Wednesday mornings, we put together bread baskets, fill the ice well with ice, brew coffee and tea, fill the tiny pitchers with simple syrups and cream for coffee, fill the mini fridge with sodas, place flowers on the tables, turn on the *horrible* music, wheel out the hostess stand, hear about the special of the day and the amuse bouche, pipe butters into ramekins for service, and we are ready for customers.

The restaurant is open from 11-1 Tuesdays and Wednesdays. I was hostess on Tuesday of week 2. As hostess, it is my job to greet and seat customers, ring in to go orders and take payment for them, and answer the phone.

The internet at the school was down that day, so noone received an email letting them know we were open. We had barely any customers. Wednesday I had two tables, one of which was the new head of culinary at AI, and also the HEAD of culinary at all AI who was visiting the school. No pressure. It all went well, though, and the week was over.

Monday of week 3 I had a mandatory meeting I had to attend at work at 10AM. Tuesday and Wednesday were service days, again, and I had one table each day.
(Chef Heidi and three staff of AI)

I am finding it more and more challenging to keep a positive attitude as I near the very end. Actually, I'm finding it downright impossible. The majority of this is due to the changes that have been taking place at the Art Institutes. The rest of it is due to the fact that I am completely burned out. School, work, kids, homework, housework...I am mentally breaking down. I've been informed that I "will not just flip the eff out and lose it" by a licensed professional. That is slightly comforting. "Make it to the end of December" has become my mantra. 8 more weeks. 8. More. Weeks.

Last Quarter!

This quarter is my last. I am taking A La Carte, which is the class that produces the food for the school's restaurant, Passport, and is a Monday, Tuesday, Wednesday class. I am also taking Capstone, which is the class that ties all the previous classes together so you walk out with a business plan for opening a restaurant and is scheduled on Tuesday after A La Carte. It is also the class in which you take your final cooking exit practical.


A La Carte started week 1 with us being given the menu for the restaurant and choosing stations for the first three weeks. Since I hated serving SO MUCH, I decided to just get it out of the way. The servers were split among the stations for the first week to help with some prep items, as well as to just kind of get a feel for how it would go. I was put on Pastry.

Tuesday of week 1, I woke up not feeling well AND it was my birthday, so I decided to stay home and take a mental health day. Wednesday I returned to school and we had a "Food Show" so we could view all the dishes the restaurant would be putting out.

Pastry items include Butterscotch Pudding with Gingerbread Men (too large, in my opinion), and Whoopie Pies.

I may not end up working the Pastry Station in the actual rotation, since I need the least practice on this station, so I'm including the photos here. Pastry is also in charge of putting out the bread baskets daily.

Next week I will be serving. Again.