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A typical shift

Arrive around 2pm for dinner. Check the prep list, break down deliveries, chop, portion, make stocks and sauces for three or four hours. Service starts at 5pm and runs like a sprint until 9 or 10pm with tickets stacking up and a chef calling the pass. Then break down your station, scrub, restock and write tomorrow's prep list. You leave near midnight. Hospital, school and camp kitchens run daytime hours instead.