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A typical shift

In at 2pm for a dinner service. Check the prep list, break down deliveries, then hours of cutting, stock, sauces and portioning while the kitchen is quiet. Family meal is eaten standing at 4:30. Service starts and everything changes: tickets come in faster than you can read them, you are running your station and calling back times, the pass is shouting, and you do not stop for four hours. Last table goes out, then you break down and clean your station properly because the health inspector might come tomorrow. Out around midnight.