Mechanical Disturbances

Friday it seemed the planets were realigned or what ever was happening in the mechanical world was coming to an end. Our refurbished Micros arrived and with a minimum of effort I was able to get it hooked up and running. I found the check from The Winery. We had a good, busy but not insane night. Everyone communicated well, the food was great, the customers nice.

Then came Saturday. I didn't sleep well, woke up in a jittery mood and was a jackass for most of the morning. Then in the middle of service we find out that the refurbished unit isn't working properly. Or at least the keypad isn't. I resisted the urge to pull it apart and replace the keypad with another that we have because I could envision the entire system going up in smoke. Besides we were doing near-record numbers and I was having to really marshal my forces.

So we didn't have a debacle. Just a some bumpy patches. We had a waiting list for a good part of the evening which is rough on all of us. The waiting customers are near the open kitchen so they're all intently watching the crew hustle and bang things around which sometimes makes us nervous. The diners who are seated see this long line of people waiting so they rush their dinners and skip dessert. The waiting customers are hungry and thirsty and in some cases ready for a fight.

After service I was able to replace the keypad. It was working when I left last night and barring sunspots or magnetic interference from some dark force should be working when we arrive today. I slept well and should be able to confine my jackassery.

One bright sad spot was seeing our departed friend Michel's son. He's here from Switzerland on a visit and stopped by. He's grown a moustache like his father's and looks exactly like him. Tall, thin blond and a little devilish. He loves to eat. The last time he was here I made him describe his last meat at Girardet. He also asked me why there was so much sugar in all the cured meats in America. Hopefully he'll have some other gastronomic adventures to relate.

Our spot prawns aren't selling well. Perhaps it's the description. Spot Prawns with Garlic, Chiles and Lime (I didn't want to do anything else to them because they're so damned tasty). Perhaps it's the price. $14 for an appetizer is a stretch for our clientele. At any rate I ate them Friday.

We also ran a spice-rubbed 14 oz rib eye which is a fallback for these 3 day lots o'tourists weekends. Inevitably someone in the party wants a big steak. It's a good steak, but I know I couldn't eat that much without plotzing. The only bad thing about it is it really gunks up the grill. The rub forms a crust and it gets stuck to the grates.

Also did skate with basil butter sauce. I usually shy away from East Coast fish but the supply of local stuff has been so erratic of late that I said what the hell. Sold a reasonable amount.

Now I have to go visit the local fish market because we've sold out of tilapia and are close on the sole. We'll also need to pick up some tofu and few other odds and ends.

We will be busy again tonight, but not as busy as last night. Let's hope all systems are go and that I am a shiny, happy person all day and night.

Comments

[jen]

I wish I were there - those spot prawns sound fantastic.

[H. Alexander Talbot]

just a thought, if the rub sticks to the grill, rub the meat after its grilled; mix your rub with butter and lather the hunk of meat while it rests, the best of both worlds.

[haddock]

Not a bad way to go but I do like the rub being on the meat for a day or so. It's a pretty wet rub with most of the moisture in the form of ground garlic. However, leave it on for too long and the meat starts to cure.

[scarey]

It may not be a practical thing to do but I say junk the friggin Micros,man.Maybe time to cut your losses with that shite. So many better options, you know?

[haddock]

scarey:

True enough but considering my initial investment 6 years ago on the Micros was $75 I think we're still well ahead of the game.

[Dr. Biggles]

Hey, Spot-On Prawns. MmmMMm, prawns.

Sticky grills? Yeah, those rubs can be a bitch to get off. I use a wad of chicken raw chicken fat/skin directly on the grill. From cast iron to cheap ol' chrome grills, it don't stick.

You got a busy job there pal. I couldn't do that.

Biggles