Unpopular opinion: A slow Tuesday saved my sanity more than a perfect Saturday rush ever did

Last month we had a Tuesday where only 12 covers came through the door at my place in Portland. I spent the whole shift deep-cleaning the walk-in and testing a new hollandaise recipe that ended up being a bust. On the flip side, last Saturday we did 180 covers and the ticket printer didn't stop for 6 hours straight. Which day actually makes you a better cook in the long run? The grind or the quiet time to mess up and learn?

2 comments

2 Comments

amyh211mo ago

Nodding hard at this. That Tuesday you described sounds like a gift. I had a Wednesday last month where we did maybe 20 covers and I spent two hours just testing different emulsions for a vinaigrette. Ended up with a mustard tarragon thing that was terrible but I learned why it broke. Those quiet shifts let you actually think about technique instead of just surviving. Gotta say though, the real test is showing up for that 180 cover Saturday and not losing your cool. Both days teach you different things.

john_singh1mo ago

Man, that mustard tarragon story hits close to home. I had a similar thing last year with a lemon thyme dressing that just kept splitting no matter what I tried. Turns out I was adding the oil too fast on a cold day. The quiet nights are where you get to figure out that kind of stuff without a ticket machine screaming at you. @amyh21 you're right that both kinds of shifts matter, but I honestly think those slow Tuesdays teach you more about cooking itself. The Saturday craziness just teaches you about surviving a rush.