The GM is back from reuniting her mom and sister. It went well but I think it took a lot out of her. Now she gets to sort out all the mess created by the waiters and I in her absence. I at least tried to have the house semi-clean when she got home.
Sardines should be here today. On one of our first dates (at Aqua) the GM had sardines for an appetizer. Her grandmother had told her she should eat them because they were "brain food". We'll see if she gets within 10 feet of a sardine now. Not that she had a bad experience at Aqua, she's just not typically a fish eater.
I got a price fax from Monterey Seafood to check availability of things. The item my seafood guy shorted me on wasn't on the list and their prices are higher on the items he sells me so while he's not off the hook, he's not at the moment being reeled in.
I had a meeting in our wine producing valley yesterday and decided I would distribute menus to the inns south of here on my way home. Walking around town, in spring, looking at the ocean was great. I hadn't really noticed things in a long time. I do live in a beautiful spot.
After the weekend we're going to have to sit down with my two long-term cooks and give them a critique. We usually only use employee evaluation forms for disciplinary purposes so this is new behavior for us. Shuna had told me about a chef she worked with who gave his crew personal growth assignments to be met otherwise they'd be let go. We've done this only when employees have crossed the line.
My sous' assignment will be to be more conscious, organized and involved. I can no longer pay a sous wage for a sloppy line cook. He needs to use his intelligence in a positive way and to assume the responsibilities of his position. The other guy needs to speak English. This will be hard for me also since I affect a Spanglish dialect when speaking with him, so I have to drop that.
The Spanish speaker will be easy. The sous I'm not looking forward to sitting down with.