This week was pretty relaxing. Everyone was back from holidays and for once we didn’t feel short of staff.
The days were quiet and nights surprisingly had a nice 100ish per night.
We had 2 specials on Wednesday night just as a bit of a change from our usual menu. We had beautiful pan fried whole flounder with lemon butter sauce and croutons, also a classic beef tartare as an entrée.
The special meant we all got a chance to clean flounders in a big Masterclass lined up like a production line. The dishes were a success selling out in the first hour of service.
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