Once upon a time, I worked at an exciting restaurant that recently came under new management in a town not far from me. The place was kind of a hipster den. The food and service were excellent, so we got plenty of normal folks as well. Something like 300 covers a night when I first started to nearly 750 a night when I left.
Below the Executive chef and Executive sous chef was the sous chef. We’ll call him John.
via @notiun
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