Week Three

This week started out normal. I had off Wednesday and Thursday and we only had a few guests. I mainly worked the hours of 9-5. The whole weak we were planning and prepping for our big Easter Sunday buffet.
For the buffet we were going to serve freshly carved leg of lamb with mint jelly, tabbouleh, hummus, hearts of palm salad, fresh pitas, carved ham, eggs benedict, and other brunch style foods. We had planned on 20 guests for this buffet, outside guests and ranch guests. I had made the tabbouleh. It was made of cous cous, parsley, mint, garlic, diced peppers and tomatoes, and lemon juice. It was very delicious and very fresh. Chef Afif had fresh grav lax prepared for the guests along with 2 legs of lamb. Sous Chef Joe had prepared the hearts of palm salad along with many other delicious dishes to be served at the buffet.
Friday, two days before the big Easter Sunday buffet, we found out that we had only two reservations for the big day. What a disappointment! We canceled our ongoing preparations and served the pre-made dishes to the employees who thoroughly enjoyed them. The legs of lamb were returned to the vendor and we served our normal Sunday menu to out two lonely guests. Oh well!
On Wednesday, Chef Afif and I went hiking up to Canou Lake. It is about 2.5 miles from where we parked to the mountain lake. The hike is all along a dirt road and 70% of it was covered in snow up to our knees. Luckily snowmobiles have also been on the road and packed most of snow down so we didn’t fall through, most of the time. It was a fun and tiring hike. It took us about 4 hours to do the total 5 miles, and by the end I was very satisfied. I can’t wait to do another one with Chef Afif.
This week was also my first paycheck. I got about 77 hours in my first two weeks and made about $80 in tips. I was very happy, and that day I mailed it home to my mom so she can deposit it for me. I am still very happy here and I can’t wait for the next week to start.