86 Ribeye's?? That's a Lot!!
One of my first tasks tending bar, was working the service bar in the kitchen of a very nice steakhouse. It was a good way for a kid who technically wasn't legal to drink alcohol to learn how to make cocktails. It was a good set-up for all as the waitresses could put in food and drink orders in the same area, saving time and a lot of steps in the process. Most restaurants don't have the space for this, but this one had been designed by a very good restaurant man. It was a busy place and I learned speed. There are only two kinds of bartenders: the quick and the dead. I was becoming a top hand. I was brand new to the business and fascinated by the organized chaos of the kitchen with the waitresses barking out orders to the cooks on the line, the cooks repeating those orders and all this getting done in a timely, tasty, manner. I picked up on what was going down, enough to know that I didn't want to be on either side of that line. It has always bemused me though, that it took...