Hump Day shake-o-rama

The end of Thursday holds a special place in this chef's heart, because all the hard work is behind me. I actually look forward to putting out my trash when I get home from work because it means that all my orders are done, heavy prep is a memory and all that remains is two nights of understaffed FOH six-top straight-fire ankle-grabbing. To-day, we knocked out red sauce, ten gallons of demi-glace and ten pounds of meatballs so I am especially tired, satisfied and, most importantly, thirsty. That is where intensive olive therapy comes in and the countdown begins. Less than forty-eight hours to go and you can't stop time. Big shout out to Mikey for his new gig. Here's to a great weekend, Chefs.